Making Crepes At Dore Creperie

Have you heard of Dore Creperie yet? Dore Creperie is actually a pop-up creperie. It opened in June at 1 Beacon Street in Boston and will only be there until November. So get 'em while they're hot!

The creperie features both sweet and savory crepes and is open for breakfast, lunch, and dinner.

If you want to go beyond just chowing down on crepes and learn the art of crepe making, you can take a class, which is exactly what a few other bloggers and I did a few weeks ago. We started off learning about the history of crepes -- while sipping indulgent Nutella milkshakes -- and then we moved on to sampling crepes.

The first crepe we tried was a traditional Roman crepe, filled with figs, honey, nuts, and a sprinkling of salt.

Then we sampled a plain buckwheat crepe just to get a sense of the difference between that and the regular savory batter. It took us a little adjusting because it wasn't seasoned at all, but we all eventually appreciated it for what it was.

The guys at Dore Creperie took the buckwheat crepe base and concocted a Brittany crepe, which has an egg, some salt, and a tomato-onion mixture.

Suddenly that plain, simple buckwheat crepe had a lot of flavor... and a nice runny egg.

After the savory crepes, we tried one of the popular dessert combinations: Nutella and strawberries.

The crepe was incredibly rich and the perfect dessert after those savory crepes.

Finally, it was time to get in the kitchen and learn how to make our own crepes. We mixed up the batter according to owner Greg's instructions, and then we learned how to spread the batter on the hot stones and how to flip and fill our crepes.

Lin pours the egg mixture in the mixer

Elina adds just the right amount of butter

Elina whisks together the egg mixture and the flour

My first attempt!

And all folded up

After we got the basics down, we rummaged the ingredients in the kitchen and whipped up some interesting combinations.

We had a lot of fun learning about and making crepes, and we all got to take sweet and savory crepe batter home with us too.

Be sure to check out Dore Creperie if you have a crepe craving or are itching to learn to make crepes!

This class was free, but as always, my opinions are my own.

All Star Sandwich Bar

It's time to tell you about one of my favorite places. I'm actually kind of shocked that I've never written about All Star Sandwich Bar on this blog before -- considering how often we go there or pick up takeout. It's a short walk from where we live, and the food is consistently good, like really good -- certain combinations even incredible and mouthwatering -- and never dull.

All Star is known for taking sandwiches, good old comfort food, and taking them up a notch with interesting ingredients and creative flavor pairings. While there's a regular list of sandwiches that are always available, there's also a different list of specials to choose from each day. (I've been known to browse through the offerings on my phone on the way home from work, already plotting dinner.)

Because I've gone there so often, at this point I usually try to order off the specials menu because I know the regular sandwiches will always be there when I want them. If there isn't a special that catches my eye, I'll go with one of my standbys: the Tuna Melt, the Atomic Meatloaf Meltdown (minus inner beauty hot sauce), or the BLT.

For the Tuna Melt, a thick layer of lightly dressed tuna is spread on whole wheat and topped with cheddar cheese, sweet pickle relish, and another slice of whole wheat. The first time I had this sandwich, the thing that stood out to me, and the reason I always go back to it, is that layer of sweet pickle relish. I don't know about you, but all my life, I've only had tuna salad with the pickle relish mixed into it. Something about having the relish on top of the tuna is genius.

The Atomic Meatloaf Meltdown, which I make un-atomic and Jeff has with just cheese, starts with a thick hunk of well-seasoned meatloaf on sourdough and has a generous helping of red onion jam and some cheddar cheese to go with it. The onion jam makes this sandwich for me. And if you're less of a wimp than I am, you'd probably love it with the hot sauce. I've never been brave enough to try it.

And, oh, the BLT. The BLT has the usual components (bacon, lettuce, and tomato) arranged on grilled sourdough and flavored with an herb mayo. I'm usually a hold-the-mayo type of girl, but here it just works.

Jeff's favorites are the meatloaf, the Beef on Weck, the Grilled Pearl All Beef Hot Dog, and the Texas State Penn Chili (which I assure you has no beans or he would not be eating it).

For all the times the two of us have eaten our favorite sandwiches, I've never taken pictures of them, so you'll just have to trust me that they are delicious and picture-worthy. When we finally went to All Star with the intention of taking pictures (after I won a gift certificate from Audrey), we both ordered specials rather than our regulars.

I started with an Arnold Palmer, my usual drink order at All Star, and Jeff got a lemonade.

We opted to share some Cheese Fries (skinny fries loaded with Jack cheese). We order these semi-regularly, switching up with Buttermilk-Soaked Onion Rings from time to time. (For a while Jeff was on a kick of ordering the Onion Rings and Buffalo Fingers.)

All Star usually offers a veggie side special, and on the day we went, it happened to be Grilled Summer Corn with Roasted Poblano Lime Butter and Crumbled Cotija Cheese. On a typical evening, I usually just get a sandwich and sometimes nibble on fries and find that more than filling, but the veggie side called out to me, so I ordered that as well. I was far from disappointed. I was worried the corn would be mushy, but it was just perfect.

Jeff got the Cheese special: an open-faced French bread pizza sandwich with mozzarella, roasted garlic marinara sauce, roasted peppers, fresh basil, and pepperoni (hold the roasted mushrooms).

And I got the Extra Funky: buttermilk-fried chicken with whipped brie cheese, applewood-smoked bacon, watercress, green tomato chow chow, and Tabasco remoulade on grilled sourdough. What's not to love there? I could even handle the little kick from the remoulade.

We had attentive service and usually do even though All Star is almost always hopping when we go in there. We usually just order takeout, but every once in a while we like to sit down there because the sandwiches are just a little better than they are after being toted home. But there's something to be said for being able to eat a gourmet, creative, inventive sandwich in the comfort of your own home too.

One of the times we got takeout not too long ago, I ordered the Veggie special (I'm drawn to the Veggie special a lot). I, unfortunately, didn't write down everything that was on this sandwich, but it had fried zucchini, tomatoes, and mozzarella and was just heavenly. Some of the concepts seem so simple, but I would never think to do them -- like putting fried zucchini on a sandwich.

The most recent time we got takeout was about a week or so ago in the midst of All Star's International Specials (and yes, they're still going on, so be sure to check out the specials menu). I remembered the gyro from the last time there were international specials, so I checked for it right away. Sure enough, there was a marinated chicken gyro with feta, tomatoes, and red onions. You can't go wrong with those fillings or the chewy flatbread that holds them all together.

I have eaten food at (or from) All Star countless times in the five years I've lived within walking distance of the sandwich shop. Everyone puts up so nicely with our orders, which typically go something like this: "the veggie sandwich special and the meatloaf with no onion jam and no hot sauce." (Really it could be any sandwich with at least two modifications so Jeff will eat it.) One time they even wrote "Plain, not that there's anything wrong with that" on the wrapper of Jeff's sandwich. (I thought it was funny.) And along with the awesome service they provide us, they also keep Gunner really happy with a large bowl of water outside that he frequents every time we walk past. (He seems a little unhappy that we never let him have the treats alongside the water bowl -- but that's only because he has food allergies and needs his hypo-allergenic treats.)

I absolutely love having such a fabulous go-to spot so close by, and I was thrilled to find out I will soon have another one. Co-owners and brothers Kosta and Johnny Diamantopoulos took over the spot where Aram's used to be, and they're opening All Star Pizza Bar there. I cannot wait! The opening got pushed back to November, and I'll definitely be over to check it out as soon as I can. (As it is, I check for progress every time I walk by.) How can I resist with things like Loaded Potato Skin Pizza and Buffalo Duck Confit Pizza with Maytag Blue Cheese on the forthcoming menu?

Have you ever been to All Star Sandwich Bar, and are you awaiting the opening of All Star Pizza Bar as anxiously as I am?

30's Not So Bad

Actually it's pretty great so far! My weekend was filled with surprises, incredible friends and family, delectable food, amazing cakes, and thoughtful gifts!

Surprise lunch with Jeff, my mom, and my brother in Salem!

Chocolate cake from Edible Dreams

Celebrating my 30th and my brother's 16th

Cutting the cake

Mmm!

After lunch and cake, we all wandered around Salem for a bit and checked out the Salem Witch Museum. Then Jeff and I headed back home to get ready to "go out to dinner." We left just before 7, drove for about 10 minutes, and then Jeff claimed he left his wallet at home. We came back, walked in, and I saw our counter covered with food. I walked around the corner to be greeted with "Surprise!" Jeff had invited a bunch of my friends over, and they all brought food and threw me the best surprise party!

This cake was inspired by some Photoshopping my friend and former co-worker did when I got my new job. Jeff sent the photo to our friend who is super-talented and makes the most amazing cakes, and he used the picture to make this awesome 30th birthday cake for me!

Friends getting ready to try some cake

More chocolate! People seriously know me!

Presents!

My new baby!

Thank you to everyone who made my birthday so much fun and so memorable!

Peanut Butter Honeycomb Pie

I didn't make this pie for my 30th birthday, but when I think about what might be the perfect dessert to commemorate this day, a peanut butter pie is pretty high up there.

I remember several birthdays when I would ask my mom to make me a peanut butter pie. The one she always made had a chocolate cookie crust overflowing with a luscious peanut butter, cream cheese, and whipped cream filling and was finished with a decadent chocolate ganache. To this day, it is still one of my favorite desserts (and way better than cake). Perhaps that's why when I saw the peanut butter honeycomb pie in the August issue of Bon Appetit I was immediately drawn to it and knew I'd be making it.

This pie starts with a graham cracker crust and has a more fussy filling of an egg custard mixed with peanut butter. The filling is topped with melted bittersweet chocolate, salty peanuts, and shards of honeycomb -- a sweet, crunchy candy. The pie is rich and decadent, and the honeycomb is downright irresistible. If you have something to celebrate, this is the dessert for the occasion.

Peanut Butter Honeycomb Pie (adapted from Bon Appetit, August 2011)

Ingredients

Crust
9 cinnamon graham crackers, broken in pieces
1/4 cup (packed) light brown sugar
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) butter, melted

Filling
8 large egg yolks
12 tablespoons sugar, divided
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
1 1/2 sticks unsalted butter, room temperature
1 cup creamy peanut butter (Skippy!)
2 tablespoons confectioners' sugar
1/2 teaspoon kosher salt

Honeycomb
1 1/2 cups sugar
3 tablespoons corn syrup
1 tablespoon honey
1 tablespoon baking soda, sifted

Topping
2 ounces bittersweet chocolate, chopped (I used Callebaut)
2 1/2 tablespoons unsalted butter
1/4 cup roasted, salted peanuts

Preparation

Preheat oven to 325 degrees.

To make the crust, finely grind graham crackers, sugar, and salt in a food processor. Transfer crumb mixture to a medium bowl. Stir in butter using a fork. Pack crumb mixture onto bottom and up sides of 9" glass pie plate. Bake until golden brown, about 15 minutes. Let cool.

While the crust is cooling, make the filling. Mix yolks and 6 tablespoons sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl, about 2 minutes.

Combine milk and remaining 6 tablespoons sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove bean. With mixer running, gradually add hot milk mixture to yolk mixture. Scrape mixture back into pan. Clean bowl. Whisking constantly, bring to a boil over medium heat. (To see if the mixture is boiling, stop whisking briefly and see if bubbles form on the surface.) Remove pan from heat and whisk vigorously for 1 minute. Return custard to mixing bowl, beat on high speed until cool, about 4 minutes. Mix in butter one tablespoon at a time. Add peanut butter, confectioners' sugar, and salt; beat to blend. Scrape filling into cooled crust and smooth top. Chill until set, 2 to 3 hours.

Meanwhile, make the honeycomb. Line a baking sheet with parchment paper or foil. Combine sugar, corn syrup, honey, and 1/4 cup water in a heavy deep saucepan.

Stir over medium-low heat until sugar dissolves. Increase heat to high; bring to a boil.

Cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns pale amber.

Try to stay a little lighter than this.

Remove from heat, and working quickly, add baking soda (mixture will foam up dramatically); whisk quickly but thoroughly (otherwise you'll end up with stripes in your honeycomb.)

Immediately pour candy over prepared sheet but don't spread it out.

Let stand undisturbed until cool, about 20 minutes. Hit candy in several places with the handle of a knife to crack into pieces or break with your hands (which worked much better for me than the knife suggestion.)

Below is a picture of my first batch of honeycomb. It was too dark (and tasted burnt) and not whisked well enough (hence the stripes). It may take a couple tries to get it right. I also recommend not trying to scrape every last bit of the honeycomb mixture out of the pan, as whatever is stuck on the bottom of the pan will darken and possibly burn, and you don't want to stir that into all the good honeycomb mixture.

To make the topping, stir chocolate and butter in top pan of double boiler set over a saucepan of simmering water until melted and smooth.

Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving a 1- to 2-inch plain border.

Pile pieces of honeycomb and salted peanuts on top and then drizzle remaining chocolate glaze over.

Some quick things to note: The pie looks pretty stunning whole, but it's a bit difficult to serve because you can't really cut through the honeycomb. Keep that in mind when you're breaking up honeycomb to put on top of the pie. You may want to go with smaller pieces. Also, I used barely half of the honeycomb I made. I put the rest in a Ziploc bag, and I have been mindlessly munching on it every evening while blogging and watching TV. It's dangerous and addictive.

And even though I didn't make this pie for my birthday, I still made it during my birthday month (yes, I get to celebrate all month) and loved being able to share it with friends.

Coincidentally, Joanne just posted this pie yesterday. Her pictures are amazing, so go check them out!

What's your ideal birthday treat?