Category Archives: Cooking

BosGuy cooks: Roasted brussels sprout salad

cookingI really like Brussels sprouts when they’ve been roasted to the point of being crispy on the outside, but lately I’ve been shredding the roasted veggie and turning it into a salad. It never fails to please and I like how versatile the salad is.

Lately, I have been adding shredded Parmesan cheese and prosciutto to this salad, but the recipe below includes pomegranate, almond slivers and goat cheese. These items are all optional – you could use cranberries in lieu of pomegranate for example. The entire process takes about 1 hour because you have to let the vegetables cool after roasting them.


lay the brussels sprouts face down and drizzle a little extra olive oil


  • 12 medium to large sized brussels sprouts
  • Olive oil & balsamic vinegar
  • Salt & thyme
  • Goat cheese (optional)
  • Pomegranate (optional)
  • Almond slivers (optional)

After roasting, put them in the refrigerator to cool before shredding


– Preheat the oven to 400 degrees
– Prep and clean the vegetables by cutting the stem, removing any old or bad outer leaves, cutting the sprout in half and place in bowl with cold water.
– Drain the water and add enough olive oil to coat the sprouts along with 2-3 healthy pinches of salt and thyme; mix with your hands until the sprouts are thoroughly coated.
– Place on a baking sheet faced down and drizzle a little extra oil and leave in the oven for 20 minutes
– Remove the baking sheet out and flip the sprouts over (they should be cooked on both sides) drizzle a little balsamic over each vegetable, turn off the oven and place back in the oven for 5-10 minutes to let the balsamic marinade in the heat.
– Let the vegetables cool. I put them in a bowl and into the refrigerator for 15-20 minutes then once cooled, take them out and shred them with a knife and add to the salad bowl.
– Add your optional items (I like adding something with color to make the plate pop) and then toss together. Taste the salad to see if it needs more salt.

Serving tip: Just prior to serving I drizzle more olive oil and balsamic over the top of the salad.

BosGuy cooks: Caramelized shallots

BosGuy cooksWhen served as a side to an otherwise healthy dinner this can be the difference between an okay meal and something really delicious. The recipe comes from Ina Garten and while I never seem to be able to follow recipes, this one is really easy. The total prep time is ~5 minutes and the cooking time is ~25 to 35 minutes.

This is one of those dishes that everyone likes. The recipe below is for two people so double this (or more) if you are cooking for a dinner party. I can guarantee you every last shallot will be devoured. When it is cooked, the smell is mouth watering and you can cut them with your fork.

BosGuy cooks


  • 1 pound of whole, peeled shallots
  • 3 tablespoon of butter
  • 1+ tablespoonsof sugar
  • 1 tablespoon of balsamic vinegar
  • pinch of kosher salt
  • pinch of fresh ground black pepper
  • flat leaf parsley, finely chopped (as much or little as you like)


Cooking tip: save yourself time and buy shallots that have already been pealed.
– Preheat the oven to 400 degrees
– Melt the butter in a medium pan over medium heat then add the shallots and sugar. Be sure to coat the shallots with the butter and sugar and stir them until they start to brown (5-10 minutes).
– Add the vinegar, salt and pepper and mix thoroughly then put the pan (uncovered) in the oven until tender and caramelized; about 20-30 minutes.
– Sprinkle with parsley and serve warm.

Cleaning tip: The most difficult thing about making this is cleaning the pan after. I suggest that after you cook the shallots and plate them, add some water to the pan with a little dish soap and leave it on low heat on your stove. Just remember to use your oven mitts when you grab the pan to clean it!

BosGuy makes baked salmon with dijon dill sauce

bosguy cooks

Baked Salmon with a cucumber & tomato salad, served with mustard dill sauce and rice

It has been too long since I last shared a recipe so in lieu of sharing another restaurant review I wanted to share a slightly modified recipe I picked up from, that was really excellent.

Sergio does not care for salmon and earlier this month he was away so I used the opportunity to make baked salmon with a mustard dill sauce. I served it alongside a cucumber and tomato salad and brown rice. The recipe has two steps; first making the mustard dill sauce followed by baking the salmon. Despite the two step approach, this healthy dinner was easy to make.  The recipe shared below will serve 3-4 people.

Step 1: Making the mustard dill sauce:BosGuy cooks

To make the sauce you will need approximately one half of a small to medium sized vidalia onion, 8 ounces of sour cream, 2 tablespoons of dijon mustard and 2 tablespoons of fresh dill finely chopped.

The first step is to mince approximately half of a medium sized vidalia onion and add it into a mixing bowl with the remaining ingredients: 8 ounces of sour cream, 2 tablespoons of dijon mustard and 2 tablespoons of chopped fresh dill along with salt and ground pepper to taste. Whisk the entire mixture and let it sit on the counter for 45 minutes – 1 hour. The point is to let the ingredients combine and ensure it is applied to the salmon at room temperature.

Full disclosure: I added slightly more mustard and dill, but if you taste as you mix the sauce you can ensure it is precisely to your liking.

Step 2: Baking the salmon:BosGuy cooks

First preheat your oven to 400 degrees Fahrenheit and once the oven is ready place your salmon (1 lb – 1.25 lbs filet) skin side down on a lightly oiled baking sheet. Add salt and pepper and one minced garlic clove (the garlic is optional but I can’t imagine cooking without using garlic) to the top of the salmon filet.

Take approximately 1/3 of a cup of the sauce and liberally cover the entire filet. I also covered the sides of the salmon. Place the salmon in the oven for 20 minutes. After 20 minutes, check to see if the filet is cooked to your liking. I turned off my oven, slightly opened its door and let the salmon sit for another two minutes before I took it out to plate it.BosGuy cooks

While I was making the sauce, I also was cooking brown rice, but since there are different cooking times depending on the rice you use, follow those directions to ensure you have a well cooked grain to accompany the salmon.

While the salmon was in the oven, I peeled and sliced a cucumber and chopped a tomato. I used the extra mustard dill sauce to add to both the salad and the the salmon after I plated it. I will definitely make this again when Sergio is out of town. Although he may not care for salmon, this is one of the best meals I have cooked in a long time. The fact that it is was so easy to make, clean up and fairly healthy is an added bonus.bosguy cooks

1 – 1.25 lbs salmon
8 ounces of sour cream
2 tablespoons of mustard (I used dijon)
2 tablespoons of fresh dill
1/2 medium sized vidalia onion
1 garlic clove
1 tomato
1/2 of a cucumber
salt and pepper for seasoning

SoWa Farmer’s Market: Valicenti Pasta Farm

Realm health and fitness tips from KyleIt seems like each year the SoWa Farmer’s Market gets better. The variety and quality of vendors is excellent and although it can definitely add up (no bargains at this market) it is my favorite place to shop for groceries.

Although the market is open both Saturday and Sunday (the market expanded to Saturdays for the first time this year), one of my favorite vendors, Valicenti Pasta Farm in Hollis, NH is only at the market on Sundays so I generally shop then to pick up one or two (and sometimes three) packages of their homemade pasta. SoWa Open Market, SoWa Farmer's MarketIf you’ve never splurged to purchase fresh made pasta (and I don’t mean fresh made pasta that has been sitting in a grocery store chain freezer for a week), then you are really missing out. The way these pastas absorb the flavors of the sauce puts dry pasta to shame. If you live in the area and have never ventured over to the SoWa Farmer’s Market, make it a point to check it out. All the vendors come from area farms and the selection is really excellent.

SoWa Farmer’s Market is open Saturday & Sunday from 10AM-4PM through October 2017, but note that Valicenti Pasta Farm is only there on Sundays.

Boston JerkFest & Rum Tasting this weekend

The Boston JerkFest is an outdoor/indoor family-friendly Caribbean style foodie festival that features Jamaican jerk spiced food and all things spicy and hot on Saturday, June, 24, 2017 at the Benjamin Franklin Institute of Technology in the South End with two sessions: 11am-3pm and 4-8pm.

Click here for a GroupOn

The Rum & Brew Tasting @ Boston JerkFest will take place on Friday, June 23, 2017 , 6:30-9:30pm (6pm for VIP) at the same location.  This 21+ event  features live music and unlimited tastings of rum, local craft beer and a variety of Caribbean themed libations.

For more information visit the event website,

L’apero des heros from the Chef Club

If one of your New Year’s resolutions included losing weight – do not watch this video. However, for the rest of you enjoy this quick video and tempting idea for your next dinner party. This looks equal parts delicious and easy.

Thank you Sergio for sharing this. We’ll definitely have to try it.

Arugula and Peach Salad is perfect for Labor Day cookout or dinner party

BosGuy cooks, cooking, easy salad recipe, saladWith Labor Day Weekend fast approaching I wanted to share this easy to make and delicious salad you can offer to bring to or serve at a cook out / dinner this coming weekend or for as long as you can get fresh peaches.

I have to give credit to our friends Frederic and Olivier who made this one evening for us in Provincetown. I’ve taken some liberties, modifying the ingredients and I hope you will do the same should you decide to make this.

Dressing and seasoning not shown

Dressing and seasoning not shown

BosGuy’s Arugula & Peach Salad Ingredients
4 ripe peaches
Arugula (one handful per person)
Dressing and seasonings: Olive Oil, Balsamic Vinegar, Dried Oregano and Salt

Peel the peaches (I use an apple peeler) and chop into bite sized pieces
Combine with arugula and add walnuts
Add olive oil, balsamic vinegar, oregano and salt to taste then toss

If you love cheese, consider adding goat cheese (not shown below).Arugula and Peach SaladMuch thanks for Frederic & Olivier for making this for us. It is the perfect summer salad.