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The Basics: The Blue Room restaurant information

The Blue Room

Hampshire and Portland streets
Cambridge, MA 02139
617-494-9034

The Blue Room restaurant information
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Tucked away in Kendall Square, The Blue Room has been acquiring regulars from near and far by quietly and consistently producing some of the best food in Cambridge. Once part of the American Woven Hose factory, the subterranean dining room features exposed beams and an open kitchen where a wood burning grill sears dishes with Mediterranean, Asian and Latin American influences. By working directly with local farmers and “mom & pop” purveyors, The Blue Room’s kitchen crew is able to put the best and freshest ingredients on their frequently changing menu. Talented chefs have helped solidify its reputation for great, internationally-inspired American cuisine.

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squid

at The Blue Room

  • food
  • chef
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Squid with English cucumber, fines herbs and baby radishes
 
 
Dictionary
 
Chorizo
1. noun Crumbly, spiced pork sausage.
Choucroute
1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Deglaze
1. noun To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Duxelles
1. noun Often used as a garnish or to flavor sauces and soups, duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter until it forms a thick paste.
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mâche
1. noun Dark, tangy greens used most often in salads.
Pancetta
1. noun Cured Italian bacon.
Panzanella
1. noun Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ponzu sauce
1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.