Boundary (Giveaway!)

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We had the exciting opportunity to dine with other bloggers and writers from around the Midwest at Boundary, a newly renovated restaurant located within The Cheshire property in St. Louis, Missouri. Chef Rex Hale and his team of culinary creatives have developed a stunning menu that we continue to gush about. Large, decorative light features pop against brick and wood accents. Bright green and gold features help create a fun, fresh, and hip atmosphere.

You can’t miss the impressive raw bar once you’re inside the main dining room. From the raw bar, we tried the kona kampachi, tuna poke, and the Peruvian ceviche. The Peruvian ceviche arrived in an innovative coconut dish and was enjoyed immensely by everyone at our table. The bright flavors of lime and coconut paired with the delicate corvina atop crunchy cassava chips was a memorable way to start the evening.

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I’ve been craving their tuna poke since we left. Buttery yellowfin tuna tossed with savory flavors of ginger and soy have been haunting me and begging me to return again to order this dish.

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When it comes to poutine, we’re pretty picky (Neil is Canadian, after all). The poutine at Boundary was incredible. Silky, salty gravy poured over fries and topped with an egg would have been good enough, but Chef Hale adds the most amazing cheese curds I’ve ever had, which pushed the dish over the edge.

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Another dish we devoured was the toast, served similar to a bruschetta. This dish featured crispy, buttery bread topped with warm brussels sprouts, melty stracciatella, local honey and walnuts.

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The pork ribs fell literally off the bone. They were sticky, smoky, and sweet.

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Chef Hale features ingredients from local farmers within his dishes, such as cheese from a local farm. This cheese board featured wide variety of local cheeses with an assortment of breads.

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As a beautiful beet salad came to our table, and we all ooed and ahhed over the alluring presentation. Creamy whipped goat cheese set this salad apart from any other beet salad I’ve had.

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I’m not the biggest grapefruit fan, but Boundary’s endive salad changed all that for me. This endive salad with grapefruit, pecorino, marcona almonds, and a popped mustard vinaigrette was incredibly refreshing.

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Light, buttery, melt-in-your-mouth sea scallops are paired with creamy butternut squash risotto.

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Neil’s favorite dish of the night was the pork shank. We all dove into this dish right away, not thinking to pause and take pictures, because it looked just too appetizing. Succulent, juicy pork, carassed by fontina polenta sent us to the moon and back.

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The most impressive presentation of the evening with the whole crispy gulf snapper. Thin, crispy skin seared to perfection with white flaky fish underneath. You can imagine the symphony of “oh my goshes” at our table as we dove in.

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BUT THEN… there was dessert. We had four or five different offerings, and they were all impeccable. The meyer lemon cheesecake was the best cheesecake either of us have ever had in our lives. And Neil’s had a lot of cheesecake. The rich and creamy consistency was reminiscent of a thick creme brûlée, and it had just the right balance of crunch with a dusting of cookie crumbs.

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My favorite dessert (surprise surprise) was the chocolate mousse. It was unbelievably decadent and smooth, with deep dark chocolate flavors that made me think I was committing some sort of sin with each bite.

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To say we enjoyed Boundary is an understatement. It surpassed our high expectations, as Chef Rex Hale’s creations always do. If you’re in St. Louis, you must go. We’re already on the books for another evening at Boundary in a few weeks and are counting down the days.

THE FOLLOWING CONTEST HAS ENDED

To celebrate the opening of this fabulous spot in St. Louis, we’re hosting a giveaway!! One lucky winner will win an a one night stay at the Cheshire that includes a $50 gift card to Boundary. You can leave four separate comments to enter four separate times:

  1. Comment on this post and let us know what dish you’d like to try at Boundary
  2. Subscribe to our website via e-mail (at the bottom of the page) and leave us a comment letting us know you subscribed
  3. Follow us on Instagram, Twitter, and/or Facebook then come back here and leave a comment letting us know you follow us on at least one of those platforms.
  4. Follow Boundary on Twitter and/or Facebook, then come back here and leave a comment letting us know you follow them on at least one of those platforms.

All comments must be received by The Newlywed Chefs in the comments section of this post by 11:00pm CST April 3rd, 2016. Up to 4 entries per person. US Residents over the age of 18 are eligible to enter. Please no giveaway only/scam accounts. Winner will be selected at random and announced on this blog and our social media sites. Room will based on availability, must call 14 days in advance to reserve.

We received a guided tour of the Cheshire, all meals and drinks during our Boundary experience, and the giveaway package as compensation for this post and related social media posts from 10x Studios. However, as always, all opinions are 100% our own. 

Happy Pi Day! (Cuisinart Review)

DSC_0901Ah yes, one of my favorite days of the year. An excuse for all of us to celebrate local mathematicians and eat PIE. I never have been a huge fan of fruit pie. Put a slice of chocolate pie and cherry pie in front of me and I don’t have to think twice about which one I’m devouring. I didn’t have much key lime pie as a kid, because on holidays and special occasions there was always some sort of chocolate option involved. The only time I remember having key lime pie is when we would go to Florida. And even then, I wasn’t too impressed. But then I met a man named Neil, whose favorite pie just happens to be key lime. Over the years, Neil has taught me many things, one of them being how to appreciate the beauty of a good key lime pie. Sweet, fluffy whipped cream atop tangy, zesty, creamy filling, all surrounded by a nice crumbly graham cracker crust. Made just right, a good key lime pie now gives a chocolate dessert a run for its money in my book.

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Key lime pie is also, in my opinion, one of the easiest pies to make. Thanks the Cuisinart Elemental 11 Food Processor, I can make the crust and the filling in a flash, and soon it’s ready for an overnight chill. Here are a few other things I really like about the Cuisinart Elemental 11 Food Processor:

-It’s light! We store our appliances around our kitchen basically anywhere we can find room. We keep this food processor in a cabinet waaaay up high, and it’s so much easier to retrieve than our other appliances.

-It’s easy to clean. Almost all of the pieces are dishwasher safe, so you can save time by throwing them in the dishwasher when you’re all done using it.

-It comes with multiple blades. With the Cuisinart Elemental 11 Food Processor, you can shred at medium or fine, chop and mix.

-Supreme® wide mouth feed tube makes it easy to add larger ingredients, including whole fruits and vegetables, to your recipes.

The dishes you can make with this appliance are endless. To make our key lime pie, first combine all of the ingredients for the crust together in the bowl of the food processor, and pulse until all crumbs are moist.

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When it’s ready, it will look like wet sand, and some of the crumbs will stick together when pinched.

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Pour the crumbs into an 8″ pie pan (a disposable pan is just fine), and pat them down evenly around the bottom and sides of the pan using your fingers. Bake the crust for just a little bit to allow it to come together.

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Next, give the food processor a quick rinse and prepare the filling. Place all of the ingredients for the filling together in the bowl of the food processor and mix on high for about 30 seconds until well-combined.

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Pour the filling into the pie pan.

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Using a spatula, spread the filling in the crust evenly.

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Bake for 12 minutes and allow to cool. While it’s cooling, make the whipped cream. Once cool, use a piping bag with a star tip or piping tool to create small stars of whipped cream atop the pie. Start on the outer edge and work inward.

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Key lime pies are so darn pretty.

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You could say this recipe is as easy as…well… you know.

Key Lime Pie
Prep Time: 25 min. Cook Time: 12 min. Decorate Time: 10 min. Cool Time: Overnight

Ingredients:

For the Crust:

1.5 cups graham cracker crumbs (you can also use about 15 whole graham cracker sheets)
6 tablespoons butter, melted
1/4 cup brown sugar
1/2 teaspoon ground cinnamon

For the Filling:

Zest of 1 lime (or 3 key limes)
1/2 cup key lime juice (we like Neillie & Joe’s brand!)
2 egg yolks
14-oz. can sweetened condensed milk

For the Whipped Cream:

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Preparation:

Preheat oven to 350°. Using the Cuisinart Elemental 11 Food Processor, pulse together all ingredients listed for the crust until all graham cracker crumbs are moist. Using your fingers, pat the crumbs evenly on the bottom and sides of an 8″ pie pan. Bake for about 6 minutes, until aromatic. Remove from oven and set aside.

Rinse and dry the Cuisinart Elemental 11 Food Processor and place back on the stand. Add all ingredients for the filling to the food processor bowl and mix on high for about 30 seconds until well-combined. Pour filling in the crust, and spread evenly with a spatula. Bake for 12 minutes, then set aside to cool.

*While cooling, make the whipped cream. Using an electric mixer, whisk the cream on high until soft peaks form. Add the powdered sugar and vanilla, and continue to whisk about 30 seconds more, pausing to scrape down sides if needed. Once crust is cooled, use a piping bag with a star tip or a piping tool to create whipped cream stars. Begin stars on the outer edge of the pie and work inward in a circular pattern to the center of the pie.

Chill pie overnight and enjoy the next day.

*You can also chill the pie overnight at this point and make whipped cream the day that you serve your pie.

Cuisinart sponsored this post, and as compensation we received the Cuisinart Elemental 11 Food Processor. However, as always, all opinions are 100% our own. 

Chicken Salad (Whole 30)

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With spring just around the corner, and with my love handles still reminding me that I overate during the holiday season, we’ve decided to go on another Whole 30 adventure. This time, we have a small group of friends that are doing it with us, and the emotional support has been amazing. Our group has an ongoing text message conversation that includes what we’re really craving, updates on our emotional states, pictures of what we made for dinner, and loads of encouragement. Last time we did Whole 30, I lost 12 pounds and gained boundless energy. Today is day 8, and it’s already so much easier than the time before. I know what to buy, where to find delicious Whole 30 recipes, and when to prepare meals.

I really hate mayo. I rarely use it on sandwiches, and the sight of it kind of makes my stomach turn. That is, until I made my own. Homemade mayo is SO MUCH DIFFERENT. It’s full of zingy lemon flavor, creamier and less gelatinous than store-bought mayo, and can be used as a base for many recipes such as ranch dressing, chipotle cream sauce, and this chicken salad. In this recipe, I only use about ¼ cup, because I don’t like my chicken salad too creamy, but if you prefer a creamier chicken salad, go ahead and add more.

One of the most helpful tips during Whole 30 is to have something readily available that looks delicious when you’re hungry. You’re technically not supposed to snack on Whole 30, because your meals should keep you full, but if you are in need of something quick, this chicken salad is great. I’ve been taking this chicken salad to work for lunch. It’s great rolled up in a lettuce wrap, served alongside cucumbers for dunking, or simply on its own. Enjoy!

Chicken Salad (Whole 30)
Prep Time: 20 min. Cook Time: 20 min.

Ingredients:

1 lb. boneless skinless chicken breasts
1 cup sliced red grapes
1 cup toasted pecans, roughly chopped
1 cup diced celery
1 cup diced fuji apple
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon dried dill
1/2 teaspoon ground cumin
1/2 teaspoon dried mustard powder
1/4 cup Whole 30 mayo (contains raw egg, eat at your own risk)

Preparation:

Preheat oven to 375°. Place chicken breasts on a sheet pan and drizzle lightly with olive oil. Sprinkle a little salt and pepper on each breast. Bake for 20 minutes, or until cooked through. Set aside to cool, then dice.

Place all ingredients in a large bowl and mix until well combined. Taste and add additional seasonings as needed.