We headed to the Franklin Cafe last night in the South End. I’ve been wanting to try this place since September but have never had the opportunity until now. The atmosphere is warm and cozy and the food was yummy. I ordered the steak frites and Zan decided to go with the duck. Delicious food. Mine was pretty standard, no surprises there. The duck came with a thin side of mashed potatoes and currants. We both enjoyed our food but decided by the end of the night that we would rather go back to Toro next time. Not that The Franklin Cafe isn’t good, because it is, but Toro offers a really fun ambience that is fun and different for a night out in Boston. The Franklin Cafe gets a 7 out of 10 from me. Good, hearty food. A great place for a cold winters night.
Classic Steak Frites
Port Demi Glace, Roquefort Butter
Crispy Hudson Valley Duck Leg Confit
Pomme Puree, Spiced Currants
There are a lot of ingredients, but most I already had lying around. Went to Whole Foods to pick up some fresh veggies and had some chicken in my freezer I laid out in the am to defrost. I followed the recipe pretty accurately (not super confident with my cooking skills yet), and the dish came out great and is definitely something I will make again.
Ingredients
2 tablespoons olive oil
3 medium yellow onions, thinly sliced into rings
1 green pepper, seeded and thinly sliced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces (15 medium) button mushrooms, thinly sliced
4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons barbecue sauce
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon hot sauce
1/2 cup sour cream
Served over: egg noodles
