Last week we took our annual trip to Boston, ensuring that our little miss will prefer Dunkin to Starbucks, be a rabid Bruins fan, and drop her “r”s for the rest of her life.
But, here’s the rub: as much as we’d love to hang out at the new Boston hot spots till the wee hours of the morning over three bottles of wine pretending we summer on the Cape right next to the Kennedys, it interferes with playing shark attack with the little one in the bathtub. But it’s ok… we did that sort of thing for years, and this is just a different era.
An adorable era 🙂
So, we turn to the places we see on shows like Man v. Food and Diners, Drive-ins and Dives. You get to eat at places that are just as much a part of the city’s culture as places that employ sommeliers and mixologists (why wasn’t that a career path in college??), all while knowing that your infant can happily projectile spit-up on the floor and there are plenty of paper napkins for clean-up.
I’m not saying that happened at Eagle’s Deli. But I’m not saying it didn’t.
The place that joins the etched-in-stone-on-our-itinerary crowd is Cutty’s in Brookline, MA. Here’s what you need to know: it’s the best sandwich I’ve ever eaten.
Previously, this accolade was bestowed upon Fuente Alemana in Santiago, Chile, but Cutty’s edges it out. And it’s closer. Winning.
I wasn’t the one looking at the DDD locations website when the Booze Hound picked Cutty’s for breakfast, so I figured it was just a deliciously wonderful, yet somewhat uninspiring place to get a killer breakfast sandwich.
I was wrong. Not only was it deliciously wonderful, but I was very, very inspired.
Their menu is based almost entirely on sandwiches, all made with local and/or homemade ingredients. They even sell pork belly fat to the public. Drool. There is one option for a breakfast sandwich: egg and cheese on homemade brioche, to which you can add bacon, ham, or braised Swiss chard.
As a side note, I think people who add braised greens to brownies and smoothies are weird. I think people who add braised greens to breakfast sandwiches are genius.
I washed down my breakfast sandwich (+ bacon and greens, natch) with some of their homemade limeade, and it was perfect…
…until the Booze Hound and I made it better!!
We decided that since it was our last opportunity to go to Cutty’s on this trip, we needed to try the sandwich named one of America’s Top 10 New Sandwiches by the Huffington Post, The Spuckie. Sadly, we learned that all of the ingredients for the Spuckie were not ready yet (it was only 9:30 am, after all), so after much crying and gnashing of teeth, we went with the recommendation of the staff: the Roast Beef 1000. That is roast beef + 1000 Island + uh-mazing crispy shallots + sharp cheddar + brioche + a little piece of Heaven. That, my friends, is my new favorite sandwich EVAH. Perfect flavor, perfect texture, perfect everything.
So for those of you scoring at home, we ate our breakfast sandwiches PLUS shared the roast beef sandwich in the car as we left Brookline. All before noon. 11. 10. It’s ok… if that was wrong, I don’t want to be right.
Where are the photos? Sorry, Food Hound fail. But check out their website with all of their accolades, and you’ll get a great idea of the mouth-watering food they offer. Next time? Photos. And The Spuckie. Promise!
OK, for the two readers who are still with me (hi, Mom), let’s get to the recipe. After eating not one, but TWO sandwiches, I couldn’t exactly get a to-go order of their other two breakfast options: crumb cake and breakfast parfait made with house made granola.
Well, I could, but then I’d have a one-way ticket to McLardassville.
But it got me thinking that I need to make more cool breakfast things. Not that bacon and eggs aren’t cool- they are the John Roberts in the Supreme Court of cool. But I have so many ideas for different weekday breakfasts on file that I need to start making. Lunch and dinner get all the effort in this house, but that needs to change!
Enter the Breakfast Crisp. I made Smitten Kitchen’s Breakfast Apple Granola Crisp over the winter and completely fell in love. Ironically, I made it the week after I gave birth, and if you read her post, she made it the week after she gave birth, too. Maybe our children are cosmically destined to be together? Maybe she’ll invite me over, feed me, and teach me her photography skills?
It just so happened that I had a lot of peaches to use up from my CSA, as well as some almost-too-ripe mangoes (ouch, local food gods just struck me with lightening), so after a little tinkering with the recipe, I adapted it to a Peach-Mango Granola Breakfast Crisp.
The thing that makes this great for breakfast is that it’s not nearly as sweet as a dessert crisp, and I even reduced the sugar further because mangoes and peaches are naturally sweeter than apples. The topping is rich and hearty like a granola, and I love love love that it involves nuts and coconut. This is great over yogurt, or you could just eat it plain. Oooooh, I bet it would be divine with a splash of heavy cream. NOW we’re talking. It’s also meant to be served cold or at room temperature, which means you can make it the night before and voila, you have an awesome, exciting breakfast in the morning without any effort.
- 6 cups diced mango and peaches (about 3 large peaches, 2 large mangoes)
- 1 T sugar
- 2 T cornstarch
- ½ c (1 stick) unsalted butter
- ¼ c honey
- 2 c oats
- ½ c flour (I used whole wheat- adds to the nutty flavor of the topping)
- ½ c chopped nuts (almonds, walnuts, or pecans work best)
- ½ c shredded coconut (I used unsweetened)
- Pinch of salt
- Preheat oven to 325 degrees F.
- In a large bowl, toss diced mango and peaches with sugar and cornstarch. Pour into an 8x8 or 9x9 baking dish.
- In a medium saucepan, melt the butter and honey together. Stir in the oats, flour, nuts, coconut and pinch of salt. Spread topping over fruit in baking dish, and bake for 40 minutes (topping should be lightly browned). Cool to room temperature to help the fruit juices thicken up. Serve with yogurt or a splash of cream.