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What is a foodie? Definitely not a person that eats to survive. Foodies are people that love food, they are constantly thinking about food, what to cook for dinner? where is the hippest and newest restaurant? W hat are the funkiest recipes? What is the most popular cookbook? It is a new age kind of way to describe someone that is passionate about food. You don’t sit down to satisfy your cravings for hunger, you think about it, it is a ritual , your mind is always searching for something new, fun and exciting . You drool over the earthy and bright colors of the produce department, your eyes bulge over the site of fresh fish. Your friends and family beg you to stop talking about food. Yes you are a foodie.
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WAGAMAMA Boston area review, Harvard square and Faneuil hall locations.
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Asian style cuisine , noodles rice dishes , salads, Asian beer, sake, fresh juices, fun casual laid back atmosphere, cafeteria style, Reasonably priced. My first experience with Wagamama was in Amsterdam
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about a year ago, while on a solo vacation. I was very impressed and glad to find a restaurant of this type while traveling . The concept of cafeteria stlye eating made me feel comfortable , like I was dining at home. The service was friendly, quick and easy , the proportions where satisfying. I had a chicken ramen noodle dish, made to order, al the ingredients where fresh, the meal was delicious. When Wagamama opened two restaurants in the Boston area, I was excited to know I could relive my memories of Amsterdam at a fun, upbeat casual eatery in Boston. Wagamama is on top of my list to eat out while Iam in the boston area, it is fun, healthy, casual eating.
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LOBSTER BISQUE
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Lobster
2 tbsp. Olive Oil
1 med Leek (chopped)
1 Carrot (chopped)
1 med Onion (chopped)
1 stalk Celery (chopped)
Half bulb of garlic
2 tbsp. Tomato paste
2-3 Red ripe tomatoes (large pieces)
White wine (to taste 1 cup or so)
Fresh Herbs 1 stalk parsley, tarragon, thyme, bay leaves (2)
1/2 cup Cream
Salt and white pepper
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Cook lobster in boiling water for 4 min; let cool for a few minutes. Pull tail and claws apart; pull meat from tail Roast shells (including tail and claws) in a little bit of olive oil in a large pot; be careful not to blacken or burn shells as this will produce a bitter taste. Add olive oil as necessary to keep from burning. Remove pot from heat, Add vegetables (leeks, carrots, onion, celery and garlic) and white wine; reduce heat and allow to cook for 5 min. Add tomatoes and tomato paste; cook until vegetables are soft. Once cooked, add fresh herbs and 1 1/2 to 2 cups of water (or fish stock ); bring to a boil, reduce heat and let simmer 45 min. - 1 hour. Using sieve, drain soup into a separate pot. Whisk in a little bit of cream to desired consistency and heat; add salt and white pepper to taste. Serve:Pour soup into bowl prepared with a little centre display of lobster meat, parsley leaves and/or tarragon leaves and caviar or fish roe. Pour soup around the outside of the display
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