N is for: New England Clam Chowder Bites

Even though it's touristy, one of my favorite things in San Francisco is getting a sourdough bread bowl filled with piping hot clam chowder soup at Fisherman's Wharf. (Followed by Irish Coffees at the BV, but that's a story for another post).

And while the sourdough bread is very much San Francisco, the clam chowder is very much New England...and that's where the idea for these little morsels was formed.

Of course...this isn't a true bread bowl, as I used fillo (phyllo?) dough out of convenience, but they would make a great addition to your next party. I call them deconstructed, because it includes all the flavors of clam chowder, but not much broth fits in the cups. And if you are simply looking for a good clam chowder recipe...feel free to use this for that and ditch the cups altogether!

M is for: Mill at 2t {Restaurant Review}

Hello friends.

It's been awhile.

A million apologies for this 6-week hiatus. It wasn't planned. It wasn't intentional. But sometimes life gets in the way of your food blog. It happens.

Seven weeks ago today, Mays and I landed at Bradley International Airport...feeling a little sleep deprived and weary but excited for the new adventure.

I knew the transition was going to be challenging. Not only from a work standpoint, but from a lifestyle standpoint. Connecticut is nice, but San Francisco it is not. And pretty much every time I told someone where I had moved from, the response was almost always the same. Some variation of a scrunched up nose/raised eyebrow followed by: "WHY??!??"

It is for this reason I came in with fairly low expectations. I'm here for the job opportunity, not the social life. But I can honestly tell you that it's not that bad. I have New York and Boston just a short drive away (and have already visited NYC four times). And while the food options here are vastly limited compared to San Francisco dining, there are definitely some gems to be found. As my friend Kim and I discovered during my apartment-hunting trip, the state motto is "Full of Surprises," and I've definitely been pleasantly surprised since moving here.

M is for: Mays on a Plane

Welp...the cat's out of the bag.

In what's been a horribly-kept secret (kudos Bay Area Sports Guy), many of you know I recently moved to Connecticut to take a job with ESPN. Considering my first day of work was Monday, I feel I can now finally talk about it here on the blog. (Apologies to those I haven't been able to respond to on Twitter, Instagram, etc in the past few weeks).

First of all, I'm incredibly sad to say good bye to San Francisco. I absolutely fell in love with the city, the food, and especially the people. In my five years at Comcast SportsNet Bay Area, I covered some unforgettable events (2 World Series Championships, a perfect game, and a trip to Japan to cover the A's in 2008). I also ate some amazing food and bettered my own skills in the kitchen, constantly inspired by the amazingly fresh produce available in California. But most importantly, I made some amazing friends and connections whom I will cherish for a lifetime. I was fortunate to properly say good bye to most of those people (and restaurants) on an epic tour of the Bay Area that I plan to document here on the blog at a later time. (If you follow me on Instagram, I took you along for the ride).

M is for: March Madness {Buffalo Chicken Sliders}

Considering I haven't been working over the past four weeks, I'm feeling a little detached from March Madness this year. Working in sports television usually translates to a palpable buzz around the office come tournament time. There are generally several people hosting bracket pools and everyone is talking about their pick to win it all.

That's not to say I'm not going to be totally into the drama and excitement that comes with the NCAA Tournament. And since I've also been neglecting the blog lately, I figured that cooking up a March Madness appetizer would be a perfect opportunity to whet my appetite for basketball.

I don't know about you...but whenever I think of watching a big sporting event, buffalo wings always come to mind. I love the tangy, spicy flavor cooled off by ranch or blue cheese dressing. But what I don't generally love is how messy they can be. Sure...often that's part of the fun in eating wings, but let's be honest...who wouldn't appreciate a cleaner...and just as delicious...option?

M is for: Mussel Madness 7 {& recipe for Thai-style Mussels}

"Everyday I'm musseling."

Yup...I used that joke about 85 times on Saturday. And yes, I thought I was hilarious.

This past weekend, I had the amazing opportunity to join in on a longstanding tradition that includes some of my very favorite things: wine, gourmet cheese, seafood, the beach, and friends. Aside from the 50 mph winds, it couldn't have been a more perfect day.

Devon and I were invited to "Mussel Madness 7" by our co-worker, David Koppett. As you might have guessed by the name, this is the 7th year for this amazing event. It started out small the first year...maybe 7-10 people and has grown to over close to 200 people, ranging in ages from babies to 80 years old.

M is for: Mushroom Brown Rice Risotto

I love risotto. 

Like, really really love it. When I see it on the menu at an Italian restaurant, it’s always in the running for things I consider ordering.

But here’s the problem…as much as I adore the creamy texture that Arborio or Carnaroli rice creates for traditional risotto…I’ve really been making an effort recently to only eat brown or black rice these days. So I decided…why not brown rice risotto?

I knew it would take longer, but I decided it would be a nice experiment on the blog. (I would also be interested to try something like farro…but I was making dinner for my celiac friend Devon, so I stuck with rice).

M is for: Miso Soup with Mushrooms {& moving}

Hello my darling blog followers. Once again, I find myself apologizing for the hiatus on e is for eat. My life has been a whirlwind these days, and unfortunately the blog has taken a back seat. Though…not to worry, I promise to bring you several delicious recipes and adventures in the coming weeks. (Starting today!)

The main reason for my absence is because I’m moving. I realize this will come as a shock to those who know just how much I adore San Francisco and all of the culinary treats it has to offer…both in the way of markets and restaurants. I cannot quite yet reveal the reason for the move (though it’s become one of the worst kept secrets in the Bay Area). But in due time, I will let everyone in on the exciting news. In the meantime, I have been doing my best to take full advantage of the short time I have remaining in San Francisco by doing as many things in the city as possible before I leave. (If you follow me on instagram, you have been along for the ride with my #SireSF posts).