Did you know that there’s a restaurant in Boston that has over 15 kinds of dipping sauces for French fries? Oh yes people, Saus has flavors like “Saturday Night Chive” with fresh chives and sour cream, “Cheddar Duvel” with sharp and mild cheddar and Duvel ale (served warm), and “Ole Chipotle” with chipotle in adobo, lime juice, cilantro and house made mayo. Any restaurant that designs its menu around French fries is AOK in my book! I camp out early to be the first one in and grab a table close to the counter. Tight quarters in here, but most people are taking out.

They do have other things here besides French fries – we tried the wild mushroom grilled cheese! The sandwich is made on stone ground whole wheat bread, with confit wild mushrooms, sharp cheddar and blue cheese vinaigrette. ($8.50) It’s vegetarian and you can truffle your mushrooms for just a dollar more. Grown up grilled cheeses are the best! We also have the Brussels sprouts ($5), which come shredded and topped with blue cheese vinaigrette.

Of course we add on some bacon because…well…bacon makes everything better.

We were really here to try out the poutine (it’s so hard to find good poutine), which is hand cut fries topped with cheese curds and housemade gravy. You can get it in any number of ways: two sizes, regular ($6.75), big ($8.50), and you can add on extra toppings like a deep fried egg ($1.50), bacon bits ($1.50), truffled mushrooms ($3), pork belly ($3) or bacon n’ stout braised beef ($3).  We had ours with bacon, because, well…like I said before, bacon makes everything better. Loved the flavors and what was great was that it wasn’t soggy. Poutine can go wrong in so many ways, and this one was pretty darn delicious.

And as if this much food doesn’t make your stomach hurt just looking at it, we added on a side of fries, just to taste some of their delicious dipping saus. The vampire slayer, made with roasted garlic, roasted garlic oil and house made mayo was a crowd pleaser. Plus, if both parties are eating garlic, you cancel each other out! The Saturday Night Chive was also tasty, made with fresh chives and sour cream. Check out their website for a full list of options.

You order at the counter and they call you when your order is ready. Casual dining, friendly service.

Saus

33 Union Street, Boston, MA

http://www.sausboston.com/

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When I mentioned to my friend Leah that I got a copy of the Boston Public Market Seasonal Cookbook and I was going to make a recipe from it for a blog post she responded with, “I’ll be right over”. Whether it is because I have little ones at home, the fact that I can’t cook all that well or that she just knows that I don’t know where the produce section is in the market, she’s a good friend to come to my rescue. But to be honest, there are recipes in the cookbook that even I could make, by myself no less! This one for “Decadent Brussels Sprouts” has 5 ingredients and takes about 10 minutes to make. Easy right?

So basically Leah came over and cooked and I watched (ok, I did the sausage and peeled the apples too) and ate the final product. So here is the recipe:

Ingredients:

1 lb of Brussels Sprouts

1 lb of sausage

2 large apples

1 small white onion

1 head of garlic

Instructions:

Finely chop Brussels sprouts, onion, apples and garlic. Sauté Brussels sprouts over medium heat in a slightly greased pan. After 2-3 minutes, add onion. After onion appears translucent, add apples garlic and sausage. Remove from heat once sausage is no longer pink.

We modified the recipe slightly. We cooked the sprouts, onions, apple and garlic in one pan and then cooked the sausage up separately – combining them after the sausage was fully cooked. We also added salt and pepper to the mix. The recipe turned out FANTASTIC. We ate it for lunch, two helpings (hey its veggies right?!?). It had all the right things going on: sweet fro the apples, salty from the sausage – I thought that if you wanted to kick it up a notch you could add some red pepper flake, and Leah thought it might be nice to add a little acid to it… next time!

Boston Public Market is a year round farmer’s market in Government Center. The cookbook showcases ingredients that you can find at the market, and is broken down by season, which I think is brilliant. The recipes range from the simple: salads, pestos, grilled cheese sandwiches and Brussels sprouts to things that are a little more complex like: kandy spice pumpkin pie, Shepherd’s Pie, Honey Glazed Hake with Roasted Local Parsnips and mulled darkened turkey. You can purchase a copy of the cookbook at the info desk at the Boston Public Market for $20.

Disclaimer: I was provided a complimentary copy of the Boston Public Market Seasonal Cookbook for a review. All opinions are my own.

For more information on the Boston Public Market, check out their website here.

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