Taste As You Go

Grilled Spinach Flatbread with Caramelized Onions, Mushrooms, and Fontina Cheese

noreply@blogger.com (Michelle) — Thu, 31 May 2012 03:28:00 +0000

Grilled Spinach Flatbread with Caramelized Onions,

Mushrooms, and Fontina Cheese

My evening commute is radically different than my morning commute. While I may encounter chatty day-trippers during the ride into Manhattan, the bus ride out of the city is rarely anything but silent. I like to take advantage of the quiet by napping -- like 90% of the other passengers -- or reading or thinking about what I'm going to make for dinner.

Flatout Light Garden Spinach Flatbread

Stopping at the market on my way home from the bus station is not uncommon for me, so having a plan, or even a vague idea, certainly helps cut down the amount of time spent wandering the aisles searching for inspiration. If the plan doesn't pan out and weaving up and down the aisle doesn't yield results, then I try and draw inspiration from some of my favorite meals out.

Take this recipe for Grilled Spinach Flatbread with Caramelized Onions, Mushrooms, and Fontina Cheese, for example. I made the decision to make some type of grilled pizza after spotting this spinach flatbread on the store shelf. However, the decision to use these specific toppings was based on the craving I was feeling at that moment for one of my favorite sandwiches from Bouchon Bakery in Rockfeller Center, minus the braised short rib.

Grilled Spinach Flatbread with Caramelized Onions,

Mushrooms, and Fontina Cheese

Grilled Spinach Flatbread with Caramelized Onions,

Mushrooms, and Fontina Cheese

The most time-consuming portion of this recipe is preparing the vegetables. You'll want to caramelize your preferred onion (I used a white onion) and saute your preferred mushrooms (I used cremini mushrooms) before grilling and topping the flatbread.

Grilled Spinach Flatbread with Caramelized Onions,

Mushrooms, and Fontina Cheese

Grilled flatbreads or flatbread pizzas are surefire ways to use up leftover vegetables or grilled proteins that you may already have on hand. So, if you happen to have leftover caramelized onions and/or sauteed mushrooms from a previous recipe, then your dinner will come together in a snap.

Grilled Spinach Flatbread with Caramelized Onions, Mushrooms, and Fontina Cheese - Serves 2

Printable Recipe

INGREDIENTS

2 Flatout Light Garden Spinach Flatbreads (or similar product)
1 large white onion, caramelized
2 tablespoons butter, unsalted
8 ounces cremini mushrooms, trimmed and sliced
Salt and pepper, to taste
Extra-virgin olive oil
Fontina cheese, grated

INSTRUCTIONS

In a large skillet, melt butter over medium heat. Add mushrooms. Season, to taste, with salt and pepper and saute until browned and the liquid has evaporated, about 5-7 minutes. Remove from heat and set aside.

Preheat grill pan over medium-high heat for 2 minutes. Preheat broiler.

Brush each side of each flatbread lightly with extra-virgin olive oil. Grill flatbreads, about 3 minutes per side.

Placed grilled flatbreads on a baking sheet. Top with caramelized onions, mushrooms, and Fontina cheese according to personal preference.

Place baking sheet under the broiler for 1-2 minutes, or until the cheese has started to bubble. Remove from the oven and let sit for 1 minute before slicing. Serve immediately.

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Puffins Cafe - Bethlehem, PA

noreply@blogger.com (Michelle) — Fri, 25 May 2012 21:11:00 +0000

Chorizo Omelette at Puffins Cafe in Bethlehem, PA

I'm failing to remember how Stephen and I ended up at Puffins Cafe in the first place. It might have been because our usual brunch spots were closed. Or, maybe, because the wait for seating at those places was too long. Perhaps it was because we were jonesing for something different. All I know is something propelled us to pull into the parking lot and walk inside to request a table for two.

The interior of the restaurant was simple -- tables, chairs, and a handful of booths -- with very little in the way of decoration or accent pieces. And although the staff was friendly and seated us promptly, Puffins Cafe didn't look or feel like a place where I'd want to linger over several cups of coffee, a hearty meal, and the Sunday New York Times. It lacked that cozy ambiance that I long for on the weekends.

Surprisingly, though, the menu was extensive, and I had a difficult time deciding what to order. My eyes scanned the options again and again, but they weren't focusing on anything. There were, dare I say, just too many options! I finally decided on the Chorizo Omelette since chorizo isn't an ingredient that factors regularly into my weekend brunches in the Lehigh Valley.

Chunks of smoky, spicy chorizo, diced bell peppers, onions, tomatoes, and cheese -- how could I not enjoy it? When paired with the side of potatoes, my omelette made quite a substantial meal, and I found myself stuffed after only managing to eat about half of the food on the plate. From what I can remember, Stephen ordered the blueberry pancakes... But had zero difficulty clearing his plate!

Boys.

Now, it seems like such a trivial thing, but I really wish the owners had put more time and thought into the design of the interior of Puffins Cafe because the lack of that homey feeling really detracts from the restaurant's potential. While the food was decent, both in taste and in price, and the departure from our norm was nice, I'm just not sure the cafe has what it takes to land a place on our rotation of weekend brunch spots.

Puffins Cafe
968 Hellertown Road, Unit 2
Bethlehem, PA 18015
(484) 895-0393 | Map

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The JC100: A Celebration of Julia Child {Recipe: Coq au Vin}

noreply@blogger.com (Michelle) — Wed, 23 May 2012 14:10:00 +0000

Coq au Vin

When I think about Julia Child, the first two dishes that come to mind are her Boeuf Bourguignon and her Coq au Vin. And while I've eaten both dishes numerous times, I've never made either dish in my own kitchen. Not until this week, that is.

Thanks to the JC100, I can now say with satisfaction that I have successfully prepared Coq au Vin at home. And I didn't burn the joint down or lose any eyebrows to the cause when I flamed the brandy!

E&J VSOP Brandy

Ravenswood Napa Valley

Old Vine Zinfandel 2010

Another Julia Child recipe meant another trip to our local liquor store to pick up a bottle of "good brandy" and a bottle of "young red wine" (Julia suggests a zinfandel, Mâcon, or Chianti type). Now, the brandy is listed as an optional ingredient in the recipe, so I could have saved myself the expense... But I wanted to go "all in" on this one. It's a classic dish, and I wanted to stay as true to Julia's recipe as possible.

After consulting with one of the shopkeepers, I purchased a bottle of E&J VSOP (on sale!) and a bottle of Ravenswood Napa Valley Old Vine Zinfandel 2010 and then headed to the market to procure the remaining ingredients. By the time I got back to the house, I was ready to dive in.

Blanched Slab Bacon

Pork Lardons

When trying any new recipe, it's important to read through the recipe several times before you begin cooking. You want to make sure you have the proper ingredients and necessary equipment (or suitable substitutes). But you also want to make sure a simple-looking recipe isn't hiding something like an unexpected multi-step process or ingredient preparation that will actually add an hour to your cooking time.

Reading through the recipe is vitally important when preparing Julia Child's Coq au Vin.

Before you really get going on the Coq au Vin, you need to prepare the pork lardons...

Bowl of Cipollini Onions

Braised Cipollini Onions

... and braise the onions...

Trimmed and Quartered White Mushrooms

... and saute the mushrooms...

At this point, it's not unthinkable that you've consumed half the bottle of red wine you bought for the chicken and have started to wonder why you decided to subject yourself to this special form of torture.

If you think this might happen to you, then go ahead and buy two bottles of wine.

Coq au Vin

But the effort was worth it to be able to put this on the table for dinner last night.

Okay... We ate in front of the television and not at the kitchen table. After cooking for what felt like forever, all I wanted to do was flop down on the living room floor and eat my painstakingly prepared and elegant meal like a savage. I don't think Julia would have minded.

Some notes:

Julia's recipe calls for "frying-chicken parts" but doesn't specify which parts. Based on my experience, I'd advise using chicken thighs and avoid using chicken breasts. The thighs stayed moist and tender throughout the cooking process, while the chicken breast I prepared wound up tougher and drier.

If you do decide to use brandy, pull the pan off the heat before you ignite it. And don't be afraid to let out a little "ooh" while you watch the flame dance.

While I prepared this dish on a weeknight, I wouldn't recommend attempting the same unless you have ample time make your way through each of the steps. I worked from home on Tuesday, so I didn't have to worry about making the Coq au Vin after spending 2 hours on a bus.

Coq au Vin

For 4 servings

INGREDIENTS

1/2 cup (4 ounces) lardons (see note)
2 1/2 to 3 pounds frying-chicken parts
1 tablespoon olive oil or good cooking oil
Salt and freshly ground pepper
1 or 2 large cloves garlic, pureed
1 bay leaf
1/4 teaspoon thyme
1/3 cup canned Italian plum tomatoes
3 cups young red wine (zinfandel, Mâcon, or Chianti type)
1 or more cups chicken stock
Beurre manié for the sauce (1 1/2 tablespoons each flour and softened butter blended to a paste)
Fresh parsley sprigs or chopped parsley
1/3 cup good brandy (optional)
12 to 16 small brown-braised white onions
3 cups fresh mushrooms, trimmed, quartered, and sautéed

INSTRUCTIONS

Sauté the blanched bacon or salt pork and remove to a side dish, leaving the fat in the pan.

[Season the chicken lightly with salt and pepper.] Brown the chicken in the pork fat, adding a little olive oil, if needed.

Flame the chicken with the brandy, if you wish... it does give its own special flavor, besides being fun to do.

Add the garlic, bay, thyme, and tomatoes. Pour in the wine and enough stock to barely cover the ingredients. Bring to a simmer and cover, and simmer slowly 20 minutes, or until the chicken is tender when pressed.

Remove the chicken to a side dish and spoon surface fat off the cooking juices. Pour the juices into a saucepan and taste very carefully for strength and seasoning. Boil down rapidly if it needs strength, adding more of the seasonings if you think them necessary. [Julia is totally telling you to taste as you go!]

Off heat, whisk [in] the beurre manié to make a lightly thickened sauce. Bring briefly to the simmer -- the sauce should be just thick enough to coat a spoon lightly.

[Return the chicken to the pan you used to simmer the chicken with the wine and stock. Pour the sauce over the chicken.]

Strew the braised onions and sautéed mushrooms over the chicken, baste with the sauce, and simmer a few minutes, basting, to rewarm the chicken and to blend flavors.

Decorate with parsley and serve.

NOTE:

For the lardons: When you use bacon or salt pork in cooking, you want to remove its salt as well as its smoky flavor, which would permeate the rest of the food. To do so, you blanch it, meaning you drop it into a saucepan of cold water to cover it by 2 to 3 inches, bring it to the boil, and simmer 5 to 8 minutes; then drain, refresh in cold water, and pat dry in paper towels. [Then cut into 1- by 1/4-inch pieces.]

Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

For more in The JC100 Series of Julia Child's Recipes, see:

Week 1: Rolled Omelette
Week 2: Chocolate Mousse

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The JC100: A Celebration of Julia Child {Recipe: Chocolate Mousse}

noreply@blogger.com (Michelle) — Mon, 21 May 2012 12:12:00 +0000

Chocolate Mousse

Although I was able to share the first JC100 recipe with you before heading off to Boston to celebrate my birthday, I didn't have time enough to cook through it myself or to see if I could successfully create a rolled omelette à la Julia Child. Missing the opportunity to participate fully fueled my desire to prepare the next recipe in the series -- Mousseline au Chocolat (Chocolate Mousse).

I was going to make Julia's chocolate mousse in my kitchen... No matter what!

Grand Marnier

Of course, in order to do that, I had to assemble the proper ingredients. And that meant a trip to our local liquor store to pick up orange liqueur. After standing in the middle of the aisle for 10 minutes engaging in an internal debate over which brand of liqueur to buy, I finally grabbed a bottle of Grand Marnier and headed toward the front of the store.

It was while I was standing in line that I noticed the display of miniature bottles of alcohol right next to the registers. And they had a miniature bottles of Grand Marnier! Just the right amount of liqueur needed for the recipe for a price that didn't make my stomach lurch. I returned the larger bottle to its home on the shelf and grabbed one of the mini versions.

"ID, please."

I handed him my driver's license.

"You look fifteen. I had to card you."

I shrugged.

"I completely understand."

Square of Semisweet Baking Chocolate

Egg Whites

Feeling pretty good about being carded, I dove head-first into the recipe. The time spent preparing the mousse went by in a harried blur. Even though the equipment required to make the recipe was explicitly delineated in Julia's recipe, I still managed way more bowls and spoons that I anticipated. Thank goodness Stephen wasn't home while I was cooking... His head would've probably exploded.

Or, he would've just shook his head before turning around and walking out of the kitchen.

You guys.. The work and the mess was totally worth it. I mean, just look at what I slid into the refrigerator to set for two hours.

Chocolate Mousse

Looking back, I should have cut the recipe rather than making the full one. Stephen and I didn't really need "about 5 cups" of chocolate mousse tempting us in the refrigerator. I wasn't really thinking when I made enough mousse to feed "6 to 8 people".

Oops.

What saved me was my decision to use 4-oz. Ball canning jars to serve the mousse. I filled 10 canning jars and, given the richness of the mousse, 4 ounces (thereabouts) was the perfect portion size. Plus, the mousse looked adorable in those jars.

Chocolate Mousse

Lusciously decadent and sinfully rich, eating just one spoonful of this stuff makes you feel like you're getting away with something truly naughty.

Chocolate Mousse

Go on and be naughty. You know you want to.

Julia would want it that way.

Chocolate Mousse

For about 5 cups serving 6 to 8 people

INGREDIENTS

4 eggs, divided
3/4 cup instant sugar (very finely granulated)
1/4 cup orange liqueur
6 ounces or squares semisweet baking chocolate
4 tablespoons strong coffee
6 ounces (1 1/2 sticks) unsalted butter, softened
1/4 cup glazed orange peel, finely diced (optional)
Pinch salt
1 tablespoon granulated sugar

INSTRUCTIONS

Beat the egg yolks and sugar together [in a 3-quart porcelain or stainless steel mixing bowl] until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon.

Beat in the orange liqueur.

Set mixing bowl over [a pan of] not-quite-simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger.

Beat over [a basin of] cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbons. It will have the consistency of mayonnaise.

Melt chocolate with coffee over hot water [i.e. double-boiler]. Remove from the heat and beat in the butter a bit at a time, to make a smooth cream.

Beat the chocolate into the egg yolks and sugar, then beat in the optional orange peel.

[In a separate bowl], beat the egg whites and salt until soft peaks are formed; sprinkle on the tablespoon of sugar and beat until stiff peaks are formed.

Stir 1/4 of the egg whites into the chocolate mixture. Fold in the rest.

Turn into serving dish, dessert cups, or petit pots. Refrigerate for at least 2 hours or overnight.

Excerpted from Master the Art of French Cooking by Julia Child. Copyright ©1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

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Nuchas - New York, NY

noreply@blogger.com (Michelle) — Sat, 19 May 2012 13:51:00 +0000

Nuchas in Times Square in New York

It's funny how things change. A year ago, when I was still living in New York, I would go out of my way to avoid Times Square. These days, cutting through Times Square on my way to and from the office is part of my regular workday routine. But because I'm so focused on walking as quickly as possible, I rarely take the time to slow down to take in what's happening around me.

Unless, of course, there's just no way to avoid it.

Nuchas in Times Square in New York

Back in November 2011, Nuchas opened in the middle of the Broadway Pedestrian Plaza, offering the public traditional Latin American empanadas that are baked right there on site and giving new meaning to the idea of "fast food". Patrons line up at the window and place their orders for empanadas -- meat, vegetarian, or sweet -- and then either grab a table in the plaza or continue on their way to eat their treats on-the-go or at their final destination.

My original plan involved waiting until Nuchas had been open for several months before going to visit. I wanted to let the novelty of its presence die down a bit and to let the weather warm up before I devoted an extended period of time to waiting on line outside for food. But with the unusually warm winter we had, I was convinced to go sooner than anticipated.

Portobello Empanada from Nuchas in Times Square in New York

To get as complete an experience as possible, I ordered one of the Nuchas lunch specials -- three empanadas plus a bottle of water for $10. And when I opened the bag, I could tell just by looking at the empanadas that they were pretty special.

On one corner of each empanada was a letter that indicated which filling was inside. Brilliant. No confusion here! I knew that the empanada with the "M" on it was the Portobello Empanada filled with portobello mushrooms (obviously), spinach, onion, mozzarella and fresh herbs. To drive home the fact that this was a vegetarian empanada, the filling was housed in a spinach dough.

The empanada was plump with filling and lacked that heaviness you get with fried empanadas. Unfortunately, this wasn't my favorite of the three. While I was a fan of all of the ingredients in the filling, I didn't enjoy the texture. The spinach had been cooked to the point of sliminess and I found myself wishing there had been a little bit of crunch somewhere for contrast.

Short Rib Empanada from Nuchas in Times Square in New York

My favorite was the Short Rib Empanada made with Creekstone Farm short ribs that were slow-brased in red wine, onions, peppers, and fresh herbs. This time, instead of spinach dough, the Short Rib Empanada was made with a rosemary dough, which really rounded out the flavors of the filling.

I just wish I had taken better pictures... I won't know what the hell happened to my camera... Oops.

Spicy Chicken Empanada at Nuchas in Times Square in New York

Spicy Chicken Empanada from Nuchas in Times Square in New York

Third up? The Spicy Chicken Empanada seasoned with chipotle, tomatoes, onions, peppers, and fresh basil with a paprika dough. So inventive! Too bad it wasn't as spicy as I would have liked. I enjoyed the smokiness from the chipotle, but I couldn't detect any heat and felt a little disappointed in my meal by the time I was finished.

However, I will say that the folks at Nuchas were extremely friendly when I ordered my food, and they didn't skimp on the filling.

Nuchas
Broadway, between 44th and 45th Streets
New York, NY

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Strawberry Chicken Salad Lettuce Wraps

noreply@blogger.com (Michelle) — Mon, 14 May 2012 12:29:00 +0000

Strawberry Chicken Salad Lettuce Wrap

You guys, I have been sitting on this recipe for Strawberry Chicken Salad Lettuce Wraps for nearly ten months. It was one of the first recipes I prepared after moving in with Stephen last summer.

That's right. Last summer. Back when strawberries were in season, high in quality, and readily available in both grocery stores and farmers' markets.

Now that this year's strawberry season is just around the corner (and since May is National Strawberry Month), I think it's about time I share the recipe with you... Don't you?

Strawberry Chicken Salad

Adapted from a recipe for Strawberry Chicken Salad with Mixed Greens and Walnuts that I discovered in my copy of Robin Miller's Quick Fix Meals, these fresh and flavorful lettuce wraps are perfect for a light lunch with the ladies or an easy evening meal that can be put together in no time. And, with summer quickly approaching, I know some of you will be looking for recipe ideas that can be prepared without turning on the oven!

Strawberry Chicken Salad Lettuce Wrap

If you're going to use the Bibb lettuce, as I have done, then I highly recommend using a double layer (or even a triple layer!) of lettuce to prevent the delicate leaves from tearing under the weight of the grilled chicken. You can also use Belgian endive leaves or Romaine hearts depending on your personal preference.

Or, if you'd rather skip the lettuce altogether, just spoon the chicken salad into a small mound onto the center of a salad plate and eat it as is. Really, all of these serving options will work.

And if you need a little more convincing to try this recipe for yourself, here's what Stephen had to say after having just one bite: "This is the best damn strawberry chicken thing you ever had, bitches."

'Nuff said.

Strawberry Chicken Salad Lettuce Wraps

Printable Recipe

INGREDIENTS

4 chicken breasts
Salt, to taste
Pepper, to taste
8 tablespoons extra-virgin olive oil, divided
1 1/4 cups strawberries, hulled and sliced, divided
1 cup celery, diced
1/4 cup chives, minced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon cornstarch
1/4 cup cashews, chopped
Bibb lettuce leaves

INSTRUCTIONS

Pat each chicken breast dry with a paper towel. Season both sides with salt and pepper.

Heat a large grill pan over medium-high heat for 2 minutes. Add 2 tablespoons of olive oil and place the chicken breast in the pan. Cook for 3-4 minutes, or until you can see that half of each chicken breast has started to turn white. Turn each chicken breast and cook for an additional 5-6 minutes. (The pan will not be as hot, so you will have to cook the chicken a bit longer on the second side.)

Remove the chicken from the pan and allow to rest 1-2 minutes. Once the chicken is cool enough to handle, dice the chicken and place in a large bowl, including the juices.

Add 1 cup strawberries, celery, and chives to the bowl with the chicken. Set aside.

In a small bowl, add whisk together the remaining 6 tablespoons olive oil, balsamic vinegar, honey, and cornstarch until there are no lumps. Add the remaining 1/4 cup of strawberries and toss until the strawberries are coated. This is a dressing of sorts, so it's okay to crush the strawberries slices with the back of a spoon here.

Add the "dressing" to the large bowl with the chicken mixture and toss gently with your fingers to combine. Season, to taste, with salt and pepper.

Arrange Bibb lettuce leaf (or stacked leaves, if you're going to use more than one as recommended) on a plate. Spoon the chicken salad into the lettuce and sprinkle with the chopped cashews just before serving.

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The JC100: A Celebration of Julia Child {Recipe: Rolled Omelette}

noreply@blogger.com (Michelle) — Tue, 08 May 2012 19:52:00 +0000

On August 15, 2012 -- three days before my wedding! -- culinary icon Julia Child would have celebrated her 100th birthday. I'm thrilled to announce that I have been invited to join a select group bloggers for the JC100, a national campaign designed to celebrate Julia and her achievements in the world of food.

Each Monday, in the 100 days leading up to Julia's birthday, JC100 participants will receive a specially chosen recipe of hers to prepare, photograph, and write about. By sharing these recipes (and variations on them), we will be honoring Julia's life and career while, at the same time, introducing her legacy to a whole new generation.

The JC100 kicked off on May 7, and the first recipe up is Julia's classic Omelette Roulée (Rolled Omelette). Unfortunately, I'm about to leave town for a few days to celebrate my own birthday and won't have access to a kitchen to prepare my version. I don't want to miss out on the festivities, so I've decided to talk about omelettes and how they affect me as a food lover and as a home cook.

New England Omelette at Jumbars in Bethlehem, PA

As most of you know, I love brunch and going out for brunch on the weekend is one of my favorite pastimes. When it comes time to order, I gravitate toward the egg dishes and leave the sweeter choices -- the pancakes and the French toast -- to Stephen. If I'm not ordering eggs over-easy, then I'm ordering an omelette, preferably with caramelized onions, cheese (cheddar, farmer's cheese, and pepper jack are my favorites), and sauteed mushrooms. And, when bacon isn't "on the side," then it's in there with everything else.

I can't explain it, but there's something about digging into a tender, creamy omelette that's so damn satsifying.

Another thing I can't explain? My sheer lack of omelette-making skills at home.

Despite putting in my best effort and making repeated, well-intentioned attempts, I can't make an omelette. They always seem to come out like scrambled eggs with stuff in them, and it's really embarrassing. Thankfully, Stephen's been extremely patient and doesn't mind eating the "rejected" ones. I'm just going to have to have courage and keep practicing, using Julia's recipe as a guide.

How do you feel about omelettes? What are you favorite fillings? Do you have trouble making them at home like I do?

Rolled Omelette
For 1 omelette, 1 to 2 servings. Time: Less than 30 seconds of cooking.

INGREDIENTS

2 or 3 eggs
Big pinch of salt
Pinch of pepper
1 tablespoon butter

INSTRUCTIONS

Beat the eggs and seasonings in [a] mixing bowl for 20 to 30 seconds until the whites and yolks are just blended.

Place the butter in [an omelette pan 7 inches in diameter at the bottom] and set over very high heat. As the butter melts, tilt the pan in all directions to film the sides. When you see that the foam has almost subsided in the pan and the butter is on the point of coloring (indicating it is hot enough), pour in the eggs. It is of the utmost importance in this method that the butter be of the correct temperature.

Let the eggs settle in the pan for 2 or 3 seconds to form a film of coagulated eggs in the bottom of the pan.

Grasp the handle of the pan with both hands, thumbs on top, and immediately begin jerking the pan vigorously and roughly toward you at an even, 20-degree angle over the heat, one jerk per second. It is the sharp pull of the pan toward you which throws the eggs against the far lip of the pan, then back over its bottom surface. You must have the courage to be rough or the eggs will not loosen themselves from the bottom of the pan. After several jerks, the eggs will begin to thicken. (A filling would go in at this point.)

Then increase the angle of the pan slightly, which will force the egg mass to roll over on itself with each jerk at the far lip of the pan.

As soon as the omelette has shaped up, hold it in the angle of the pan to brown the bottom a pale golden color, but only a second or two, for the eggs must not overcook. The center of the omelette should remain soft and creamy. If the omelette has not formed neatly, push it with the back of [a] fork.

Turn the omelette onto [a plate...], rub the top with a bit of butter, and serve as soon as possible.

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Amura - Orlando, FL

noreply@blogger.com (Michelle) — Mon, 07 May 2012 22:41:00 +0000

Menu Cover at Amura in Orlando, FL

There's something about business travel that brings out this need to have sushi for dinner. Maybe it's the long days spent trapped in a convention center, breathing stale convention center air, and eating relatively uninspired convention center food. Or maybe it's the need to treat myself to something nice after enduring the aforementioned conditions. Whatever it is... it's powerful. And you can bet that I'll have sushi at least once while on the road.

Seaweed Salad at Amura in Orlando, FL

Upon recommendation, we made a reservation at the Dr. Phillips location of Amura. Although the restaurant was relatively empty upon our arrival, it started filling up with other diners within minutes. By the time we were seated, there was a sizable crowd of people waiting for tables at the front of the restaurant. We took this as a positive sign, as an indication that all of their awards were given with good reason.

To start, I ordered the Seaweed Salad ($5) and was pleased with how crisp and fresh the seaweed was. And the use of sesame seeds wasn't overwhelming, which was nice. However, what you see in the photo above is what you get. A slightly larger portion would have been better, as I was left wanting more by the time I cleaned my plate.

Shrimp Tempura Roll at Amura in Orlando, FL

While it would have been very easy (and tempting) to order strictly from the appetizer section of the dinner menu, I ordered the rest of my meal from the sushi menu. Sushi was, after all, the reason why we were there.

Despite the wide range of choices, I ordered two rolls that were extremely similar to one another, with exception to one ingredient. I ordered the Shrimp Tempura Roll ($7.99) and the Mexican Roll ($8.99), which consisted of tempura shrimp, avocado, and jalapeno peppers.

Mexican Roll at Amura in Orlando, FL

I want to say that I loved the sushi. I want to say that I agree with those who dined before me at Amura. But after eating half of each roll, I started to wonder what the big deal was about.

Were the rolls rolled tightly to ensure the ingredients on the inside didn't escape? Yes.

Were the ingredients fresh? As far as I could tell.

Did the rest of the people in my dinner party enjoy their food? For the most part.

When I take our entire dining experience into consideration, I have to admit that Amura didn't wow me. Our server was non-attentive and practically forgot that our table existed. Obtaining our check and paying the bill were both exasperating endeavors. Now, I take full responsibility for my order... It's quite possible that I just wasn't adventurous enough when I chose what I wanted to eat. My potential missteps could have contributed directly to my lackluster meal.

We must have missed something... right?

Amura
7786 West Sand Lake Road
Orlando, FL 32819
(407) 370-0007 | Online Reservations | Map

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Chunky Peanut Butter Cookies

noreply@blogger.com (Michelle) — Tue, 01 May 2012 14:12:00 +0000

Chunky Peanut Butter Cookies and Milk

In all the years of my childhood, I never experienced what it was like to come home from school to the smell of cookies baking in the oven. Using two hands to stir the Rice Krispies into a gooey, sticky mixture of melted butter and marshmallows, on the other hand... I can feel the soreness in my arm muscles just thinking about that! It's not that we weren't a cookie-loving family... My mother simply preferred to make Rice Krispies Treats whenever she wanted to make something sweet.

Chunky Peanut Butter Cookies

Cookie-baking typically occurred once a year in our house. In the weeks between Thanksgiving and Christmas, our kitchen was transformed into a cookie factory, as my mother, sister, and I baked every type of cookie we could think of. The goal was to ensure a nice variety in our holiday cookie plates. We gave those things to everyone -- neighbors, our teachers, my parents' coworkers, good friends, perfect strangers...

Giving a cookie plate meant getting one in return, so our efforts to get the cookies out of the house were well-intentioned but made in vain. The kitchen was always overflowing with cookies in December.

*light bulb moment*

Maybe that's why Mom shied away from cookies during the rest of the year...

In my mission to bake cookies for reasons unrelated to major holidays, here's my recipe for Chunky Peanut Butter Cookies. Although my recipe card doesn't list them as an ingredient, these cookies can be made with or without the Hershey's Kisses. We just happened to have them in our pantry at the time of baking, so I listened to Stephen's strong urging to top the warm cookies with them. I mean, you really can't go wrong with peanut butter and chocolate, right?

Chunky Peanut Butter Cookies

Printable Recipe

INGREDIENTS

1/2 cup plus 1 tablespoon salted butter, softened
1/2 cup chunky peanut butter
1/2 cup sugar
1/2 cup light brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
Hershey's Kisses (optional)

INSTRUCTIONS

Preheat oven to 375°F.

In a large bowl, beat butter and peanut butter with an electric hand-mixer high speed for 30 seconds.

Add the sugar, brown sugar, baking soda, and baking powder. Beat with hand-mixer until combined. (Start on low speed before increasing the speed to prevent the dry ingredients from flying out of the bowl.)

Add egg and vanilla. Beat with hand-mixer until combined.

Slowly add the flour and beat until combined.

If the dough is too soft, cover with plastic wrap and chill in the refrigerator for 10 minutes.

Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten slightly with the tines of a fork, making a criss-cross pattern. Bake for 8-10 minutes, or until lightly browned on top.

Remove from the oven and allow cookies to rest on the baking sheet for 2-3 minutes before transferring to a wire baking rack to cool.

If using the Hershey's Kisses, place one candy in the center of each cookie while the cookies are still warm. Allow to cool to room temperature completely before storing to avoid crushing the Kiss, or let cookies cool on a plate in the refrigerator.

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Bolete Restaurant and Inn - Bethlehem, PA

noreply@blogger.com (Michelle) — Tue, 17 Apr 2012 16:13:00 +0000

Eggs Chizmar at Bolete Restaurant and Inn

in Bethlehem, PA

A quick glance at my Food Events Calendar revealed that yesterday was National Eggs Benedict Day. While I don't have an Eggs Benedict recipe to share, I am going to tell you where you can find an unbelievably exquisite version of this traditional breakfast dish, sinful with all of its rich, savory layers.

Sorry, New Yorkers... you're going to have to leave the city and head for the Lehigh Valley to indulge in this one.

Coffee at Bolete Restaurant and Inn

in Bethlehem, PA

Assorted Breakfast Pastries

at Bolete Restaurant and Inn in Bethlehem, PA

Despite many discussions about treating ourselves to Sunday brunch at Bolete Restaurant and Inn, a full six months passed after I moved down to Pennsylvania before Stephen and I transformed discussion into reality. Located at the former site of the Inn of the Falcon, a restaurant owned by our dear friends Al and Shirlee Neumeyer, Bolete immediately felt familiar. Fond memories of special dinners and casual afternoon drinks came flooding back, and, all of a sudden, Stephen and I were transported back in time to our college years and the early days of our relationship.

Bolete felt like home.

Pear Bellini at Bolete Restaurant

and Inn in Bethlehem, PA

Bolete Greyhound at Bolete Restaurant

and Inn in Bethlehem, PA

And what better way to celebrate coming home than with brunch cocktails?

I opted for a classically elegant Pear Bellini ($11), while Stephen chose one of the signature drinks. His Bolete Greyhound ($13) packed a powerful punch. Consisting of Ketel One vodka, roasted grapefruit juice, and brown sugar simple syrup, Stephen's cocktail was beautifully presented in a martini glass with a sugared rim.

Roasting the grapefruit before juicing really made a difference in the flavor of the drink and brought out the sweeter side of the fruit. It was dangerously good, and after just one sip, it was decided that one brunch cocktail was all that Stephen needed.

Eggs Chizmar at Bolete Restaurant and Inn

in Bethlehem, PA

But let's get serious. I lured you into reading this blog post with a promise to talk about Eggs Benedict.

Now is the time.

If When you dine at Bolete, you'll more than likely see multiple versions of Eggs Benedict on their seasonal brunch menu. Take about ten seconds to engage in the inevitable internal debate that will commence in your head after you read the descriptions of each version and then put the menu down. Order the Eggs Chizmar ($14).

I repeat: Order the Eggs Chizmar.

Named after owner Chef Lee Chizmar, this dish is more show-stopper than artery-clogger. Gone is the anticipated English muffin base. In it's place? Two house-made buttermilk biscuits. Next comes a layer of mild and peppery mizuna, followed by a layer of mushrooms and bacon.

If that's not enough to get you to order it, then keep reading.

Eggs Chizmar at Bolete Restaurant and Inn

in Bethlehem, PA

Because this is where it gets interesting.

On top of all of that goodness, Chef Chizmar places fried oysters (!), two perfectly poached eggs (provided by nearby Happy Farm in Kintnersville), Hollandaise, and a gentle sprinkling of fresh chives as garnish. And don't forget the golden, crispy potatoes that are piled on the plate next to that masterpiece.

Oh, yes.

A few bites into my meal, I declared that Bolete's Eggs Chizmar was a "last meal" contender. A few bites later, I pushed the dish into the Top Three.

Coming from someone who never rushes to order Eggs Benedict off the menu, that a Big Deal.

Bolete Restaurant and Inn
1740 Seidersville Road
Bethlehem, PA 18105
(610) 868-6505 | Map

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Carrot Cake with Buttercream Frosting

noreply@blogger.com (Michelle) — Fri, 06 Apr 2012 12:28:00 +0000

Carrot Cake with Buttercream Frosting
I have a confession. I intended to post the recipe for this Carrot Cake with Buttercream Frosting last year. The grand plan was to share the recipe after the cake was well-received by the guests of a Thanksgiving dinner.

Yes, Thanksgiving. I made this cake, although not for the first time, back in November. Where the hell did the time go?

Carrot Cake
It's a good thing that Carrot Cake with Buttercream Frosting is an appropriate dessert for any occasion, whether it be the sweet conclusion to a holiday celebration, a birthday party, or a bridal shower. Okay, I'll just say it. This cake is appropriate to serve at any time.

Even at 8am as a naughty little breakfast treat.

Don't judge me. You know you've eaten cake for breakfast, too.

Michael Pollan and Claire Criscuolo / Image Credit: Claire's Corner Copia
The recipes for both the cake and the frosting come to you from Claire Criscuolo, the owner of Claire's Corner Copia, one of my absolute favorite restaurants EVER.

Located in New Haven, Connecticut, Claire's is an indisputable landmark of the city and features an incredible menu of tantalizingly delicious homemade vegetarian dishes, ranging from omelettes to soups to sandwiches to salads to flat bread pizzas to an insane offering of Mexican dishes.

Oh! And the quiche. Claire's quiche is amazing.

I have never eaten anything at Claire's that left me feeling disappointed or unsatisfied. The hardest thing about eating there was always deciding what to eat in a reasonable amount of time as not to annoy the person waiting to order in line behind you.

Carrot Cake with Buttercream Frosting
I grew up in Connecticut, so I had the fortunate advantage of visiting Claire's on a fairly regular basis. The frequency of visits increased exponentially after I got my license and was given access to the family minivan.

No matter what I wound up eating for lunch (or dinner), I always ordered a slice of Claire's Carrot Cake with Buttercream Frosting for dessert. It was my favorite thing on the menu and I never let the opportunity to enjoy a piece slip through my hands.

Carrot Cake with Buttercream Frosting
It was my utterly ridiculous love for Claire's carrot cake that ultimately prompted me to buy a copy of her then-recently published Claire's Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire's Family to Yours before I went off to college in Pennsylvania. The cookbook included recipes for the cake and the buttercream frosting, and whenever I started missing home, I pulled out the cookbook and baked that cake.

The first time I made Claire's cake ended up a spectacular failure. The cake was burned and heavier than anything I had ever baked before. It took me hours to come to the conclusion that I completely misread the recipe.

NOTE: 1 CUP of canned pineapple does NOT equal 1 CAN of canned pineapple.

Carrot Cake with Buttercream Frosting
The memory of cleaning my baking supplies after that disaster has embedded itself in my brain and I've never made that mistake again! And I've given you fair warning, so, hopefully, you won't make that mistake either.

If you're still scratching your head over what to make for dessert after your Easter dinner on Sunday, then I implore you to try Claire's cake. I'm positive you'll fall in love with it just like I did over 15 years ago. Special thanks to Claire for granting me permission to share the recipes with you!

Carrot Cake - Serves 8

Reprinted with permission from Claire's Corner Copia Cookbook
Printable Recipe

INGREDIENTS

1 1/2 cups unbleached flour
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
3 eggs
3/4 cup soybean or vegetable oil
1 cup drained crushed pineapple
3/4 cup grated carrots
3/4 cup chopped walnuts
1/3 cup raisins

INSTRUCTIONS

Preheat the oven to 350°F.

In a large bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, and nutmeg.

In a separate bowl, beat the eggs for 1 minute, using a hand mixer. Add the oil and mix on medium speed for 1 minute. Stir in the drained pineapple. Pour this mixture all at once over the dry ingredients and mix lightly to combine.

Stir in the carrots, walnuts, and raisins. Mix just to combine, using a spoon.

Prepare a 10-cup bundt pan with nonstick cooking spray, or grease and flour the pan. Pour the batter into the prepared pan. Bake on the center rack of the oven about 1 hour and 10 minutes, or until the cake tester inserted in the center comes out clean.

Remove from the oven and let stand for 5 minutes; then turn out and cool to room temperature before frosting with Buttercream Frosting (see below).

Buttercream Frosting - Makes enough to frost a large bundt cake
Reprinted with permission from Claire's Corner Copia Cookbook
Printable Recipe

INGREDIENTS

4 tablespoons butter, at room temperature
4 tablespoons margarine or soy margarine, at room temperature
2 cups confectioners' sugar
1 teaspoon vanilla extract

INSTRUCTIONS

Using a hand mixer on medium speed, beat together the butter and margarine about 3 minutes, or until light and creamy. Scrape down the sides of the bowl with a rubber spatula as needed.

Add the confectioners' sugar, 1/2 cup at a time, beating about 2 minutes after each addition, until light and creamy.

Beat in the vanilla extract.

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Preview of Weeknights with Giada: Chicken with Tarragon and White Wine

noreply@blogger.com (Michelle) — Wed, 28 Mar 2012 16:22:00 +0000

Cover of Weeknights with Giada / Image Credit: Target

Believe it or not, Giada De Laurentiis has released another cookbook. Available for purchase online and in stores as of yesterday, Weeknights with Giada offers "quick and simple recipes to revamp dinner".

Given my hectic commuting schedule (and lack of energy upon arrival at home), I'm thinking I need to pick up a copy of this immediately. It might save Stephen and me from sending the "What do you want for dinner tonight?" text messages while I'm on the bus back from New York!

Chicken with Tarragon and White Wine by Giada De

Laurentiis / Image Credit: Target (via Amy Neunsinger)

In an interview with Target, Giada mentions that her recipe for Chicken with Tarragon and White Wine makes great leftovers. Music to our ears, right?

This is just one of the recipes included in Weeknights with Giada. Amy Neunsinger has captured a stunning photo of the finished dish -- proof that a weeknight meal can be both simple and elegant.

You, dear readers, are lucky. Today, you get to preview Giada's new cookbook and get your hands on her recipe for Chicken with Tarragon and White Wine.

Looks delicious, doesn't it? I think I want Stephen to make this for me the next time it's his turn to cook.

HINT. HINT.

*grins*

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Taste As You Go Disclaimer: I was provided access to this recipe and this photo through communications from a PR firm. I did not accept monetary compensation for writing about Giada De Laurentiis' new cookbook or about the recipe. All opinions expressed are my own.

Moshulu - Philadelphia, PA

noreply@blogger.com (Michelle) — Sun, 25 Mar 2012 21:11:00 +0000

Berry Berry Sundae at Moshulu in Philadelphia

The mere idea of having dinner on a boat was enough to pique my interest. How could I not click through and find out more about booking a reservation at (or is it on?) the Moshulu? Described as "one of the world's grandest tall ships and fine dining restaurants in Philadelphia," I knew I had to get on board and sign up for their Groupon deal. But what started out as a belated Valentine's Day dinner turned into an unexpected three-hour tour of Moshulu's dinner menu.

Hawaiian Ahi Tuna Tartare at Mohsulu in Philadelphia
After Stephen and I arrived at the ship and had checked our coats, we were led to a richly decorated dining room that highlighted the dark wood and the efforts taken to restore the ship to its original beauty. Our booth offered us a view of the Delaware River, which was much preferred over a view of the dock or a table lacking a view at all. Just as I was leaning over to ask Stephen what we must have done to land a table like that, the General Manager appeared at our table and announced that they had been waiting for us and that the chef had something special in store.

"Waiting for us?" I asked. "Why?"

"Because you mentioned how excited you were about dining here on Facebook."

*blink blink*

"Aren't you the food blogger?"

*ding ding*

"Oh! Yes! Yes, I am."

"The chef would like to prepare an assortment of our most popular appetizers for you to try, and then we'll leave you the freedom to choose your entrees and desserts. How does that sound?"

"That sounds amazing."

Just like that, Stephen and I walked into a special tasting event, and we were eager to find out which appetizers the chef had chosen to share. The first dish to appear was the Hawaiian Ahi Tuna Tartare ($14, pictured above) and it was absolutely lovely. Presented in a molded tower, the sashimi yellow fin tuna was layered on top of avocado tossed with wasabi and then dressed with a citrus soy dressing that really brought all of the flavors together. The dish was garnished with crispy shallots, which provided a nice contrast in texture. Stephen and I really enjoyed this one and agreed that another plate wouldn't be a bad thing.

Chilled Jumbo Shrimp with Horseradish Cocktail Sauce at Moshulu in Philadelphia
Next to come out were individual servings of Moshulu's signature Chilled Jumbo Shrimp with Horseradish Cocktail Sauce ($16). The shrimp were perfectly plump and I loved how the simple dressing of fresh lemon juice brought out the shrimp's natural sweetness. And the presentation of the shrimp on a dollop of cocktail sauce rather than hooked over the rim of a glass holding the sauce was refreshingly elegant. So far, so good!

Blue Moon Acres Organic Salad at Moshulu in Philadelphia
To give us a taste of their seasonal salads, the chef plated two versions of their Blue Moon Acres Organic Salad. Organic greens are delicately tossed with Danish blue cheese, roasted hazelnuts, poached Anjou pears, and sun-dried cranberries. The whole salad is finished with a drizzle of cider maple vinaigrette. Due to my cranberry allergy, my salad didn't have them in it. Though, Stephen was able to tell me that the cranberries' intensified tartness really helped to balance the slight bite from the blue cheese and the sweetness from the poached pears. All in all, a delightful salad that helped lay a light base for what was to come next.

Foie Gras PB&J at Moshulu in Philadelphia
What came next was one of the most innovative things I've ever eaten -- Foie Gras PB&J ($17). Yes, you read that correctly.

Not only was the dish beautifully plated, all of the components were ingeniously crafted into one cohesive culinary thought. Executive Chef Anthony Bonett seared Hudson Valley foie gras so that the outside was deliciously caramelized while the inside was silky and rich on the tongue. The foie gras was placed atop a piece of griddled brioche that was cut to match the shape of the foie gras. And, serving as accompaniments to the foie gras were crunchy whole pistachios, sweet cherries, ginger-roasted plums, and a port wine, foie gras jus. A completely elevated take on PB&J that had Stephen and I dueling for the final bite. So, so good.

I'm just dying that the light was so low in the restaurant (great for ambiance, horrible for photos) because this picture just doesn't do the dish justice.

Barnegat Light Diver Scallops at Moshulu in Philadelphia
Slow-Braised Short Rib at Moshulu in Philadelphia

Stephen and I enjoyed our appetizers so immensely that we had high hopes for our entrees. Unfortunately, they didn't live up to our expectations and fell disappointingly short of the dishes we started with. Stephen ordered the Barnegat Light Diver Scallops ($32), served with butternut squash and potato tortolloni, spinach, and prosciutto and topped with both a balsamic reduction and a goat cheese saffron cream. Earlier dishes demonstrated the chef's ability to harmoniously play flavors off one another, but, in this dish, the flavors fought with each other for top billing. Plus, I found the pasta dough for the tortolloni too thick and under-cooked.

My Slow-Braised Short Rib ($32) looked fabulous on the plate. Served alongside pappardelle pasta, cippolini onions, maitake mushrooms, and oven-dried tomatoes topped with shaved parmesan and spiced beef jus, the dish smelled absolutely divine. But my senses were tricked, and the dish didn't taste as appetizing as I thought it would. The short rib was tough and dry in spots and, again, the pasta was under-cooked. A real shame.

Berry Berry Sundae at Moshulu in Philadelphia
Strawberry Creme Brulee at Moshulu in Philadelphia
Thankfully, with dessert came redemption for the kitchen. Stephen and I didn't exactly have room for it, but we couldn't pass up the opportunity. Stephen ordered the Berry Berry Sundae ($10), which consisted of a warm croissant pudding, berry fudge, and an almond crumble topped with vanilla ice cream. This dessert was right up Stephen's alley, and we both got a kick out of its presentation in a small jam jar. Definite points for creativity.

My dessert wasn't listed on the regular dessert menu. The Strawberry Creme Brulee was conceived by Executive Pastry Chef Sandra Valentine and Pastry Chef Giovanni Sosa and featured a classic vanilla creme brulee topped with fresh strawberries and spun sugar and served with two heart-shaped chocolate shortbread cookies. I loved every bite and didn't even share.

(Sorry, Stephen, but, sometimes, a girl just has to keep the dessert all for herself.)

While our maiden voyage on the Moshulu did have its ups and downs, Stephen and I enjoyed our night out in Philadelphia, and we're grateful to the management for treating us to our flight of appetizers. Thanks for contributing to such a special night!

Moshulu

Penn's Landing

401 South Columbus Boulevard

Philadelphia, PA 19106

(215) 923-2500 | Online Reservations | Map

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On the Side: Special People, Special Gifts

noreply@blogger.com (Michelle) — Wed, 14 Mar 2012 14:44:00 +0000

In just over five months, I'll be a married woman. That realization both thrills me and terrifies me at the same time. But fluctuating between joy and fear is normal during the months leading up to the wedding, right?

Just nod and smile. Even if you don't agree.

Because the clock is ticking and the time is flying by, Stephen and I buckled down last weekend and spent over twelve hours on Saturday focusing on wedding details. While we were the main contributors to the various discussions throughout the day, it helped knowing that my parents were there to contribute to the discussion and offer input where need be. I'm an unbelievably lucky woman to have such a loving father and stepmother, whose primary concern is helping us plan the day we want. Their willingness to just jump in astounds me.

More importantly, my parents have demonstrated that they are two of the most compassionate people I know. They recognize that, for me, the happiness associated with joining my life with someone else's is inexplicably intertwined with the unshakable sadness associated with knowing that someone is missing.

It's been ten years (in December) since my mother passed away, and not a day goes by when I don't wish for just ten more minutes with her.

Ten minutes to tell her about how Stephen proposed. Ten minutes to have one wedding-related argument with her. Ten minutes to stand in front of her in my wedding dress and ask for her opinion. Ten minutes to hold her and tell her I love her.

Ten minutes to thank her.

Because, despite everything she was experiencing physically and emotionally in her declining days, my mother had the presence of mind to buy us wedding gifts. Nearly a decade before Stephen proposed to me. She knew she wouldn't be there in body to share the day with us but took special care in making sure we knew she would be there in spirit. (She also knew that Stephen was going to marry me before he did!)

My father made me aware of the existence of these gifts a few weeks after Stephen and I announced our engagement. Until this past weekend, he and my stepmother had charged themselves with keeping the gifts safe until the time was right.

Although I'm burning with curiosity and desperate to reconnect with my mother, Stephen and I have decided to wait to open her gifts. We know that she probably didn't plan this thoughtfully for other future milestones, so we're going to hold onto the mystery for just a little while longer.

Now it's our turn to keep those gifts safe until the time is right.

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Cream-Style Corn Chowder

noreply@blogger.com (Michelle) — Mon, 12 Mar 2012 17:46:00 +0000

Cream-Style Corn Chowder
One of my favorite things to do in the kitchen is to take one of my tried-and-true recipes and change it around to feature different ingredients or, in some cases, to make it healthier (see note below). And that's exactly what I've done here with my Potato Corn Chowder. I've cut the number of potatoes required and have swapped out the heavy cream altogether. This version of the corn chowder is still satisfyingly creamy but much friendly on the waistline!

As with the other version of this soup, feel free to supplement the soup with shredded white cheddar cheese and crumbled bacon. Or, for another twist, add diced fresh clams... and bacon.

I know... I know... I'm pushing bacon on you even though I'm attempting to give you a healthier version of my corn chowder. What can I say?

I heart bacon.

Cream-Style Corn Chowder

Cream-Style Corn Chowder

Printable Recipe

INGREDIENTS

8 tablespoons unsalted butter
1 large onion, chopped
8 cloves garlic, minced
4 large russet potatoes, peeled and diced
4 cups water
3 14.75-ounce cans cream-style corn (no salt added)
3 cups 1% milk
1 1/2 cups fresh parsley, chopped
Salt and pepper, to taste

INSTRUCTIONS

In a large pot, melt the butter over low heat. Once the butter has melted, add the onion, garlic, and potatoes. Stir to coat the vegetables thoroughly.

Raise the heat to medium. Cover and cook the vegetables for 20 minutes, stirring frequently.

Add the water. Bring mixture to a boil. Lower the heat to medium and simmer, uncovered, until the potatoes are fork-tender.

Add the canned corn and milk. Simmer for 15 minutes.

Add the chopped parsley. Season with salt and pepper, to taste. Simmer for another 5-10 minutes before serving.

Note: Please be aware that I am not a registered dietitian or nutritionist.

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St. Andrews Restaurant & Bar - New York, NY

noreply@blogger.com (Michelle) — Wed, 07 Mar 2012 15:56:00 +0000

Bangers and Mash at St. Andrews in New York
One of the things I miss most about being based in New York is having the freedom to meet up with friends for dinner or drinks after work. Now that I live and breathe by a bus schedule, I'm typically rushing off to Port Authority after shutting down my computer at the end of the work day. My social life has suffered a major blow.

Multigrain Roll and Butter at St. Andrews in New York

Thankfully, I have a posse of unbelievably understanding friends who are all willing to accommodate my commute whenever we schedule a get-together. Oftentimes, this means foregoing dinner altogether and squeezing in a lunch in the middle of a hectic workday. Which is exactly what my friend Kym and I did a few months ago (yes, this is post is really late) when we met for lunch at St. Andrews Restaurant & Bar in Midtown.

Kym's commute is as crazy as mine is, so the lunch came as a blessing, a much-needed break from the usual. The hostess seated us at a table by the window on the quieter second level of the restaurant, and, from there, we could silently observe the pedestrian activity down below on 46th Street.

People-watching over a meal? You know that's one of my favorite pastimes!

Bangers and Mash at St. Andrews in New York

The lunch menu at St. Andrews was short but, surprisingly, diverse, offering everything from salads to sandwiches, pasta to seafood, and raw bar to traditional Scottish fare. Given the pub atmosphere, I limited myself to making a selection from those options. It was tight race between the Bellhaven Battered Fish and Chips and the Bangers and Mash, but, ultimately, the Bangers and Mash ($13) won. Partly because it's so damn fun to order.

Knowing that "bangers" was British slang for "sausages," it wasn't difficult to determine what the main components of the dish were -- sausages and mashed potatoes. But I couldn't help but wonder about the origin of the word. According to Wikipedia, which references The Oxford English Dictionary:

Although it is sometimes stated that the term "bangers" has its origins in World War II, the term was actually in use at least as far back as 1919. The term "bangers" is attributed to the fact that sausages, particularly the kind made during [the war] under rationing, were made with water[,] so they were more likely to explode under high heat if not cooked carefully[.]

Hmm... Interesting! Though, acquiring that little nugget of information has caused my brain to wonder ten more things. Oh, the power of learning!

As to my thoughts about the Bangers and Mash at St. Andrews... The lunch portion was overwhelming. I would have been satisfied with two sausages and thought four bordered on excessive. Had the sausages not been overcooked and on the dry side, I would have been happy with the idea of taking the uneaten portion as leftovers. To be polite, I had our server wrap what I didn't eat in a take-out container but wound up tossing the container on the walk back to my office because I didn't want to deal with figuring out a way to reheat the food without drying out the sausages even further.

The mashed potatoes, which were covered and surrounded by a pool of gravy, were just average.

*pause*

And that's really all I have to say about that...

Despite my reaction to the food, I wouldn't rule out a return trip to St. Andrews since it's so close to my office. I may, however, decide to skip the Bangers and Mash next time in favor of something else.

St. Andrew's Restaurant & Bar

140 West 46th Street

New York, NY 10036

(212) 840-8413 | Online Reservations | Map

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The New JCPenney Shopping Experience

noreply@blogger.com (Michelle) — Thu, 01 Mar 2012 21:21:00 +0000

JCPenney, Rebranded / Image Credit: JCPenney
I'm sure that some of you are aware of the rebranding campaign recently launched by retailer JCPenney. Evoking the marketing strategy of fellow-retailer Target, JCPenney aired an attention-grabbing commercial in January that featured men and women screaming in frustration at having to jump through hoops in order to take advantage of sales, deals, and promotions. The commercial promised change come February 1 and directed viewers to the JCPenney Facebook Page for more information.

Unfortunately, my initial reaction was not to go to Facebook for more information. My initial reaction was to grab the remote control and change the channel as quickly as possible. Future viewings of the ad resorted to pushing the mute button and waiting it out. The commercial turned me off, made my brain hurt, and I declared on Twitter that I was less likely to shop at JCPenney again after seeing it. (I was not the only one that felt this way.)

Then the eeriest thing happened. A publicist for the brand emailed me and inquired about my interest in partnering with JCPenney and shopping the new JCPenney. I didn't mince words and came right out and told her that I was hesitant about the idea because I hated their "Nooo!" ad so much. She informed me that new commercials were set to run in conjunction with the February 1st launch of the new campaign, commercials designed to better represent the brand's new direction and commitment to "fair and square" pricing.

I was intrigued. I reserved final judgment about JCPenney's marketing efforts and agreed to participate.

JCPenney Gift Card

JCPenney generously provided me with a $200 gift card to purchase my "jcpfinds" from any department in the store. Obviously, I set off with the goal of spending most of that gift card in the Kitchen & Dining Department.

JCPenney Exterior in Whitehall, PA

Parking at the Lehigh Valley Mall tends to get a little crazy on the weekends, so I strategically planned to start shopping earlier in the day. Doing so allowed me to have my pick of parking spots once I arrived. Perfect!

Explanation of New JCPenney Pricing

Upon walking through the door, I couldn't help but notice the prominent display of the new pricing policy. Utilizing a patriotic red-white-and-blue color scheme, consumers get a clear explanation of what to expect once they enter the store.

Display of JCP Home Items

Display of JCP Home Coffee Mugs

I was immediately struck by how bright and colorful the store looked, a pleasant departure from the way the store looked prior to the kickoff of the rebranding campaign. And the departments didn't feel as cramped and cluttered as they used to. A definite improvement.

Display of Round Dutch Ovens, Priced as a February Month-Long Value

My eye was immediately drawn to a display of enamel cast iron Dutch ovens in gorgeous colors fit for spring. Because Dutch ovens tend to be on the more expensive side, I've been holding off on buying one, tagging it as something to add to my wedding registry. But then I noticed the little sign that indicated that the Dutch ovens were on sale for the entire month of February: $35 for a 3.5-quart oven, $50 for a 5-quart oven, and $70 for a 7-quart oven.

Would this be the day that I'd finally bring one home?

I decided to walk through some of the other departments before committing to anything.

Display of Patio Furniture at JCPenney
Display of Patio Furniture at JCPenney

The patio furniture on display made me long for a house with an actual yard. While we have a deck on the back of our current house, it's simply not large enough to fit anything like this. I mean, doesn't that Seacrest Modern Lounger (everyday price of $1,100) look like the perfect place to lay with a good book and a cool drink? The longer I stood there staring at it, the more I imagined Stephen and I being able to take naps on the lounger on lazy weekend afternoons.

I had to keep moving.

Shoe Department at JCPenney
I moved right down to the Shoe Department. Surprisingly, a good number of people were milling around the department, checking out the merchandise, and waiting for the sales staff to assist them with pulling the appropriate sizes from the storeroom. I took a quick peek at the boots before walking over to the Handbags & Accessories Department.

Display of Liz Claiborne Handbags at JCPenney

Naturally, the vibrant color of these Liz Claiborne Perfect Fit Shopper Bags (everyday price of $32) attracted my attention. I'm embarrassed to admit that I spent an inordinate amount of time choosing between the various colors. That involved putting each bag on my shoulder, looking at myself in the mirror, walking around while wearing the bag, and, finally, asking perfect strangers for their opinion.

Liz Claiborne Perfect Shopper Bag in Soothing Sea from JCPenney

I ultimately picked the blue bag, described as "Soothing Sea", and cannot wait to plan its debut in the spring!

While shopping, I casually eavesdropped on the conversations happening around me, and it seems as if the general consensus about the handbags was negative. Despite the spaciousness of the handbag section, the selection was limited. These women were expecting more. Even though I found a handbag that I loved enough to buy, I have to confess that I agreed with them. I would have loved to have seen a more substantial selection of clutch purses and evening bags in the store.

Reversible Belt from JCPenney
Black Pashmina Wrap from JCPenney

Other items procured from the Handbags & Accessories Department include a reversible leopard print/black belt (everyday price of $10) and a black Pashmina wrap (I purchased it at the everyday price of $12, but this wrap is currently being sold as a March-long value at $9).

Okay... But what about those things for the kitchen I set out to buy? Did I wind up getting a Dutch oven?

5-Quart Round Enamel Cast Iron Dutch Oven from JCPenney

You bet your sweet bippy, I did! A 5-quart Dutch oven on sale for the month of February for $50? There's no way I could walk away from a deal like that!

Kitchen Towel and Dish Cloth Set from JCPenney
Green and Red Bowls from JCPenney

A little bit later, I found adorable blue-and-white checked kitchen towel sets (everyday price of $8) to replace the ratty (sorry, Stephen, but it's kinda true) kitchen towels that have been in use in our kitchen since the beginning of time.

In a dinnerware experiment, I bought four new cereal/soup bowls -- two red and two green (everyday price of $7 each). I didn't want to go overboard since we'll be registering for new dinnerware in the near future, but I've wanted deeper cereal/soup bowls for a while now, so I totally went for it.

Truth be told, I now use those bowls for everything. Even when a plate is more appropriate.

Lock & Lock Food Storage Container Set from JCPenney

And, lastly, in effort to kick myself in gear in terms of the pantry makeover project, I bought two sets of Lock & Lock Food Storage Containers (everyday price of $20). Our pantry is a mess and our food storage containers are all over the place. Matching lids are difficult to locate when we need them, and frankly, I've had enough.

Now that I have these containers, I'm going to purge every plastic container that's currently in there. And I'm going to enjoy it.

All in all, shopping the new JCPenney was pleasant. I always tell Stephen that shopping is mentally exhausting -- calculating percentages, remembering the price of something in one store versus another, etc. It was nice not having to worry about that while shopping at JCPenney, and it was easier to keep a running total of how much I had already spent on the gift card.

In case you were wondering, I walked out of the store with $1.32 left to spend. Go me!

However, I do think some things still need ironing out:

- There were some items that weren't marked with a price and that didn't have a sign nearby explaining how much it was. For those items, I had to search for a price checker so I could scan the barcode on the package to get the price. Not exactly convenient.

- It was difficult to hold all of the items I had planned to purchase while walking around the store. They didn't have shopping carts or hand baskets available. Just fabric/mesh bags with handles. Great for holding linens or lighter objects, but not so great for holding breakables or heavy appliances or cookware pieces.

- The women's clothing department needed Help. It wasn't as neat and clutter-free as the other departments, and I'm not sure why. Clothes were strewn all over the place, in the aisles, even. Definitely made for an awkward shopping experience.

So... If that initial "Nooo!" commercial turned you off from the idea of shopping at JCPenney, I'd urge you to reconsider. The new pricing system makes sense and some of the monthly deals really are worth it.

In general, shopping the new store really was "a breath of fresh air," so consider stopping into your local store to experience it for yourself!

Taste As You Go Disclaimer: I was provided a $200 gift card from JCPenney to shop the store and did not invest any of my own money in the endeavor. I did not accept monetary compensation for writing about the products featured in this post or about my experience while in the store. All opinions expressed are my own.

Spinach and Gruyere Quiche

noreply@blogger.com (Michelle) — Wed, 22 Feb 2012 19:28:00 +0000

Seymour St. John Chapel at Choate Rosemary Hall in Wallingford, CT
You're going to have to forgive me, but I've got weddings on the brain. In the very near future, I will be attending two weddings, one in Pennsylvania and one in New York. And, last Saturday kicked off the six-month countdown to my own nuptials in Connecticut. Emails about scheduling my bridal shower and bachelorette party are now flying back and forth and I can't help but get excited. When I'm not worrying about all of the outstanding items on my wedding to-do list that is...

Spinach and Gruyere Quiche

Speaking of bridal showers... Years ago, I attended one with a cooking theme. Guests were asked to provide the bride-to-be with a recipe and a kitchen gadget or utensil that she'd need in order to prepare it. I thought that was a brilliant idea, and was thrilled that I'd get a chance to help her build her collection of recipes and fill her kitchen with all sorts of fun doodads.

Spinach and Gruyere Quiche

I shared my mother's Spinach and Gruyere Quiche recipe. Simple enough to prepare for a quick weeknight supper or weekend brunch and elegant enough to serve to guests, especially with a mixed greens salad on the side. And the gadget? A nutmeg grater... Because freshly grated nutmeg was my mother's secret ingredient!

What recipe/gadget would you share with the bride-to-be?

Spinach and Gruyere Quiche

Printable Recipe

INGREDIENTS

1 9-inch pie crust
3 eggs, slightly beaten
2 cups heavy cream
1/2 teaspoon salt
Pinch cayenne pepper
1/2 teaspoon nutmeg, freshly grated
1/2 pounds Gruyere, grated
1 10-ounce package frozen spinach, thawed and squeezed of all its liquid

INSTRUCTIONS

Preheat oven according to directions on pie crust package.

With a fork, prick the pie crust several times. These holes will prevent the crust from swelling while in the oven.

Place the pie crust on a baking sheet and bake for 5 minutes.

Remove pie crust from the oven. Adjust the temperature to 450°F if not already set there.

In a large bowl, combine the eggs, cream, salt, cayenne, and nutmeg.

Add the Gruyere to the egg mixture and combine gently.

Place the thawed and drained spinach in the bottom of the pie crust. Pour the egg and cheese mixture over the spinach.

Bake for 10 minutes.

Reduce heat to 325°F and bake until firm, about 20-25 minutes.

Remove from the oven and allow to sit for 5 minutes before slicing. Serve warm or at room temperature.

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Postino Arcadia - Phoenix, AZ

noreply@blogger.com (Michelle) — Wed, 15 Feb 2012 06:17:00 +0000

Bruschetta and Proseccoat Postino Arcadia in Phoenix
My first trip to Phoenix involved a daunting physical challenge. Stephen and I road-tripped north to the Grand Canyon with our friend Rob so we could push our bodies to the limit and go against the advice of the U.S. National Parks Service. Despite warnings of serious illness and/or death from exhaustion, we were going to attempt to hike from the rim to the river and back in one day.

Warning Sign in the Grand Canyon
It took us nine hours, thirty-six minutes, and eighteen seconds to navigate our way down the South Kaibab Trail to the River Trail and then back up the Bright Angel Trail. Just over 9.5 hours to hike just over 16 miles. No one had fallen seriously ill, and no one had died. But we definitely lettered in Exhaustion that day!

Glass of Proseccoat Postino Arcadia in Phoenix

Although I would have loved to have visited the Grand Canyon again, I wanted to keep my agenda for my second trip out to Arizona on the lighter side and restricted myself to activities that were a little less strenuous. Like dining al fresco at Postino Arcadia, built from a converted post office, and bargain shopping the afternoon away. It felt great to having nothing pressing on my calendar and to slow down for a few days.

Bruschetta with Warm Artichoke Spreadat Postino Arcadia in Phoenix
To keep things light, Pere (Rob's wife) and I decided split an order of their legendary Bruschetta. For $13.50, you get your choice of four types of bruschetta listed on their menu. Varieties include everything from the traditional (Fresh Mozzarella with Tomato and Basil) to the play on the traditional (Tomato Jam and Fresh Sheep's Milk Cheese). Of course, being presented with so many options made it a little difficult for us to choose which four we wanted to try.

The bruschetta came out of the kitchen presented smartly on a long wooden paddle, with each type looking fresh and meticulously prepared. I took the logical approach and worked my way from one end of the paddle to the other, beginning with the Bruschetta with Warm Artichoke Spread. The flavors were perfectly balanced and each ingredient accented the others in a cohesive way. I loved how the creaminess of the spread played against the artichokes and the slight bite from the scallions.

Bruschetta with Smoked Salmon and Pestoat Postino Arcadia in Phoenix

Next in line was the Bruschetta with Smoked Salmon and Pesto. I approached this one with caution since I'm not typically a fan of smoked salmon. Or other smoked foods, for that matter. However, this dish surprised me. The saltiness of the pesto and the brininess of the capers cut the smokiness of the fish, and I actually enjoyed it.

Bruschetta with Burrata, Bacon, Arugula, and Tomatoesat Postino Arcadia in Phoenix
Bruschetta with Burrata, Bacon, Arugula, and Tomatoesat Postino Arcadia in Phoenix

Up next? The Bruschetta with Burrata, Bacon, Arugula, and Tomatoes. I cannot begin to describe how delicious this was. If you've never had burrata before, then I implore you to try it as soon as possible!

Burrata is a fresh Italian cheese made from mozzarella and cream. The outer part of the cheese is solid mozzarella; however, the magic lies inside. That's where the mozzarella and cream live, creating a softer consistency and a rich, buttery flavor. Because of this, burrata is a perfect partner for the salty bacon, peppery arugula, and sweet tomatoes. I could have eaten plate after plate after plate of this, so I suppose it was a good thing that we had the portion that we had.

I suppose.

Bruschetta with Prosciutto, Figs, and Mascarponeat Postino Arcadia in Phoenix
Bruschetta with Prosciutto, Figs, and Mascarponeat Postino Arcadia in Phoenix
Last but not least was the Bruschetta with Prosciutto, Figs, and Mascarpone, another successful realization of the juxtaposition between salty and sweet. The creamy mascarpone provided a neutral base flavor against the rich decadence of the figs, and both were balanced by the saltiness of the prosciutto. Amazing and so, so simple! And... now that I think about it, I bet this dish could have been elevated to an even higher level with a little drizzle of balsamic reduction.

Thank you, Pere, for introducing me to such a lovely restaurant -- I'm definitely going to want to go back the next time I visit Phoenix so I can try the other kinds of bruschetta!

Postino Arcadia

3939 East Campbell Avenue

Phoenix, AZ 85018

(602) 852-3939 | Map

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Shrimp Fried Rice with Fiery Lime Sauce

noreply@blogger.com (Michelle) — Sat, 04 Feb 2012 20:18:00 +0000

Shrimp Fried Rice with Fiery Lime Sauce
Here's a little-known fact about me: I lived in Cleveland for three years. In July 2003, I left my New England roots (and steady job) and made the 10-hour drive to Ohio to begin my new life as a graduate student. Prior to that, I had only been to Cleveland one other time -- to search for and sign the lease on my very first apartment.

Shrimp Fried Rice
It was on that first trip to Cleveland that I was introduced to what eventually became one of my favorite restaurants in the city -- Johnny Mango World Cafe & Bar in the historic neighborhood of Ohio City. Being the kind of person who likes to prepare (you're shocked, right?), I had arranged to meet one of my sorority sisters who just happened to have an apartment to rent. Katie and I discussed the apartment over lunch at Johnny Mango's and my love affair with their food started.

Shrimp Fried Rice

Their Shrimp Fried Rice with Fiery Lime Sauce ($9.95) quickly became a regular order for me. The slight sweetness of the rice, the plumpness of the shrimp (which was always cooked perfectly, never tough or dry), the crisp freshness of the tomatoes and cucumbers, and the tangy heat of the lime sauce -- this dish had it all.

Fiery Lime Sauce

I was obsessed with this dish, so it didn't surprise me that I started craving it only weeks after moving from Cleveland to New York. Not knowing if I'd ever return to Cleveland, I thought I'd never know the pleasure of eating their fried rice again. Thankfully, a trip out for my friend Amy's wedding a couple of years later allowed me to reunite with the restaurant and its amazing food. In fact... after driving for hours, I insisted that Stephen and I go straight to Johnny Mango's, even before checking into our hotel!

Shrimp Fried Rice
And... Oh, God... It tasted so good. Just like I remembered it.

So, you must be wondering how I managed to get the recipe for this Shrimp Fried Rice with Fiery Lime Sauce. Through the power of Twitter, my friends.

Someone requested restaurant recommendations in Cleveland, and, naturally, I suggested Johnny Mango's. Word got back to the person moderating the restaurant's Twitter account (@JMangoWorldCafe), and, eventually, we started talking about how much I missed their food. I mentioned that I had emailed the restaurant to request a copy of the recipe but had never received a response. In no time, I had a message in my Inbox with exactly what I was looking for!

I made the Shrimp Fried Rice with Fiery Lime Sauce for dinner earlier this week, with some slight modifications, and, once again, I was reunited with the dish I love so much. Now, whenever I have a craving for it, I can just make it at home!

BONUS.

Better yet, now you can make it at home, too. The restaurant gave me permission to share the recipe with all of you, and I hope you enjoy it as much as I do!

Is there a dish you've had in a restaurant that you wish you could make in your own kitchen?

Shrimp Fried Rice with Fiery Lime Sauce - Serves 2-4

Printable Recipe

INGREDIENTS

For the rice

2 cups jasmine rice
2 3/4 cups water
1 tablespoon vegetable oil
1 teaspoon salt
2 eggs, beaten
1 teaspoon garlic, minced
6 ounces shrimp (large 31-40 count)
1/3 cup scallions, sliced
1 cup English cucumber, diced
1 cup tomatoes, seeded and diced

For the wok oil

3 tablespoons vegetable oil
1 tablespoon sesame oil

For the stir sauce

3 tablespoons fish sauce
2 tablespoons sugar

For the Fiery Lime Sauce

2 tablespoons jalapeno, minced
2 tablespoons fish sauce
2 tablespoons lime juice, freshly squeezed

INSTRUCTIONS

Begin the rice

Place the jasmine rice, water, vegetable oil, and salt in a medium pan over high heat. Bring to a boil.

Once the water has come to a boil, reduce the heat to medium-low and cover. Continue to cook the rice until the liquid is gone and steam vent holes have formed at the surface of the rice.

Once the rice is cooked, remove the rice from the pot and spread it over a large baking sheet to cool and prepare the wok oil.

For the wok oil

Place the vegetable and sesame oils in a small bowl. Whisk to combine. Set aside and prepare the stir sauce.

For the stir sauce

Place the fish sauce and sugar in a small bowl. Whisk to combine. Set aside and finish the rice.

Finish the rice

Place a large skillet over high heat. Add the work oil and heat until just smoking.
Add the beaten eggs to the oil, creating an egg "pool".

Add the garlic on top of the eggs. This will prevent the garlic from burning. With a spoon, lift and stir the egg mixture to break up the eggs.
Add the cooked rice and continue to stir-fry until the rice begins to take on a light brown color.
Sprinkle the stir sauce onto the rice. Continue to lift and stir the rice with the spoon, being careful not to let it burn on the bottom of the pan.
Add the shrimp. Continue to cook until the shrimp are pink and cooked through, about 6-8 minutes.
Just before serving, add the scallions to the rice and stir. Pull the pan off the heat and cover while you prepare the fiery lime sauce.

For the Fiery Lime Sauce

Place the jalapeno, lime juice, and fish sauce in a small bowl. Whisk to combine. Place the ingredients in mixing bowl and whisk to combine. Continue onto plating the rice.

To plate

Place the rice and shrimp on a large serving platter (or plate on regular dinner plates). Top with the diced cucumbers and tomatoes. Serve with the Fiery Lime Sauce on the side.

Recipe courtesy of Johnny Mango World Cafe & Bar in Cleveland, OH

Johnny Mango World Cafe & Bar

3120 Bridge Avenue

Cleveland, OH 44113

(216) 575-1919

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Have Your Food and Wear It, Too

noreply@blogger.com (Michelle) — Wed, 01 Feb 2012 14:57:00 +0000

Cream Puff Wedding Dress / Photo Credit: AP Photo via Delish.com
Well, folks, we made it to February. Normally, I'd express disbelief that another month has passed, but my eyes are fully focused on the future and I want August to hurry up and get here already. Especially now that I received confirmation that my wedding dress is in!

When Stephen and I first announced our engagement, several friends joked that I should have had a dress designed for me, one made entirely out of food. While I love food (obviously), I'm not adventurous enough to attempt something like that. Besides, with the summer heat, I wouldn't want to deal with worrying about my dress melting or wilting before I had a chance to walk down the aisle!

But they got me thinking... Can I have my food and wear it, too? After discovering these adorable pieces of jewelry featuring food-related items of all kinds on ModCloth (one of my favorite fashion websites), I've decided that the answer is YES!

Check out these sets I created on Polyvore of the necklaces, rings, and other things. You might even find a cute little Valentine's Day gift for your favorite foodie!

Wear Your Food | Necklaces by tasteasyougo

Wear Your Food | Earrings, Bracelets, and Rings by tasteasyougo

Do you use Polyvore? Let me know... I'd love to see what kinds of sets you guys are creating!

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Cinnamon Carrot Cashew Bread

noreply@blogger.com (Michelle) — Sat, 28 Jan 2012 19:22:00 +0000

Cinnamon Carrot Cashew Bread

Coffee brewing, bacon frying, cinnamon sugar warming in the oven -- I love waking up on the weekend to the smell of food cooking in the kitchen. And it astounds me just how powerful the smell of food (or anything else, for that matter) can be. Powerful enough to transport you to another time or place. Powerful enough to invoke memories that are years-old.

Perhaps it was my desire to lose myself in my memories that inspired me to create this recipe for Cinnamon Carrot Cashew Bread. Or perhaps it was my desire to use up the carrots that were starting to turn in the refrigerator. Either way, the bread was damn good and I just had to share the recipe with you!

Cinnamon Carrot Cashew Bread

Quick breads like this are perfect to make on the weekend. As their name implies, they obviously don't take too long to prepare, and you can spend the hour required for baking tackling other items on your to-do list.

Cinnamon Carrot Cashew Bread
Another appealing characteristic of quick breads is their natural adaptability to personal tastes and preferences and to availability of ingredients. You can substitute another shredded vegetable or fruit for the shredded carrots in this recipe, and the cashews can easily be replaced by another type of nut, like almonds or pecans or walnuts. The possibilities are endless!

Cinnamon Carrot Cashew Bread
If you're looking for something different to make for your weekend breakfast or brunch, then I wholeheartedly encourage you to try my Cinnamon Carrot Cashew Bread. Once you've mastered the basics of quick breads, either through my recipe or another one, you'll be experimenting with new flavor combinations in no time!

Cinnamon Carrot Cashew Bread

Printable Recipe

INGREDIENTS

4 tablespoons cold butter, plus more for the pan
2 cups all-purpose flour
1 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup plus 3 tablespoons milk
1 egg
1 cup shredded carrot, squeezed dry
1/2 cup roasted cashews, chopped

INSTRUCTIONS

Preheat oven to 350°F. Grease a 9"x5"-inch loaf pan with butter.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.

Cut the butter into small pieces. Using a fork, two knives, or your fingers, cut or rub the butter into the dry ingredients until there are no pieces bigger than a small pea.

In a small bowl, beat together the milk and egg. Pour into the dry ingredients, mixing just enough to moisten. You want the batter to be lumpy, so do not mix until the batter is smooth.

Fold in the carrots and the cashews.

Spoon the batter into the prepared loaf pan.

Bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Cool on a rack for 15 minutes before removing the bread from the pan.

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Food Memories of Atlanta: Corner Cafe

noreply@blogger.com (Michelle) — Mon, 23 Jan 2012 05:06:00 +0000

Jumbo Lump Crab Cake Eggs Benedict at Corner Cafe in Atlanta, GA

Let me guess.

One look at this picture of the Jumbo Lump Crab Cake Eggs Benedict had you salivating. Some of you may have even been drooling a bit.

I'll let you savor the moment before I jump into my final restaurant review from my trip to Atlanta last July.

Interior of Corner Cafe in Atlanta, GA

With plenty of time to kill before my flight home, I decided to have brunch at a restaurant that wasn't too far from my hotel and on the way to the airport. When I arrived, the place was packed with people grabbing coffee and pastry from the Buckhead Bread Company, the on-site bakery at the front of the restaurant, and with people waiting to be seated. I mentally patted myself on the back for making a priority seating reservation on OpenTable before checking out of my hotel. In less than five minutes, the hostess was leading me to my table.

Cup of Coffee at Corner Cafe in Atlanta, GA

As I reviewed the selections on the brunch menu, I admired the flood of natural light streaming in through the windows and the cheerfulness of the warm color palette of the restaurant's decor. Despite the open layout and the number of patrons, the noise level was moderate. A comfortable hum around me that was neither grating nor distracting.

Muffin Plate at Corner Cafe in Atlanta, GA

It took me a while to decide what to eat. Naturally.

I sipped my coffee and nibbled on some mini muffins (complimentary) as I debated between the Jumbo Lump Crab Cake Eggs Benedict and the Grilled Skirt Steak and Eggs Benedict. Common sense screamed at me, pleaded with me to choose something lighter with less potential for disaster. I mean, was any version of Eggs Benedict a good choice before boarding a plane?

Jumbo Lump Crab Cake Eggs Benedict at Corner Cafe in Atlanta, GA
After consulting with my server, I ignored common sense and ordered the version paired with the crab cakes, served atop brioche and covered with a citrus Hollandaise sauce. I was curious about the fried green tomatoes that accompanied the grilled skirt steak version, but I didn't think my system could handle the steak and the fried green tomatoes and the Bearnaise sauce.

Jumbo Lump Crab Cake Eggs Benedict at Corner Cafe in Atlanta, GA
One bite of the Jumbo Lump Crab Cake Eggs Benedict, and I completely forgot about existence of another option.

Just look at it. Isn't it beautiful?

I didn't think it was possible to lighten a Hollandaise sauce, but that's exactly what the addition of citrus did. The poached eggs weren't lost underneath pools of the sauce either. A modest spoonful of Hollandaise was all that was necessary per brioche-crab-cake-poached-egg package, and that's all that was provided.

And the crab cake did not disappoint, full of lump crab meat with very little filler. Flavorful. Moist. Amazing. By the end of my meal, my concern about the heaviness and richness of the dish was a distant memory.

If you find yourself in Atlanta, then make some time for brunch at Corner Cafe. Tell common sense to shut up and order the Jumbo Lump Crab Cake Eggs Benedict. You won't regret it.

Corner Cafe

3070 Piedmont Road NE

Atlanta, GA 30305

(404) 240-1978 | Online Reservations | Map

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Before & After: Creating a Cookbook Corner

noreply@blogger.com (Michelle) — Fri, 20 Jan 2012 17:36:00 +0000

After we got engaged and I first moved to Pennsylvania to live with Stephen, one of my main concerns was transforming a space that was his into a space that was ours. As I unpacked my boxes, I began making a mental list of small projects that I could work on that wouldn't be too costly or time-consuming, the finished results of which would inject a little bit of me throughout the house. Naturally, my attention immediately focused in on the kitchen.

In one corner of the kitchen, between the refrigerator and the pantry, there is a small space affectionately referred to as our "Coffee Corner". That's where the caffeinated magic begins. Coffee maker, coffee grinder, coffee beans, Mini Keurig... They're all there, with the coffee mugs -- both traditional mugs and travel mugs -- safely stored in the cabinets above.

We heart coffee.

(Do you like how I didn't even bother to clean up the counter before taking these pictures?)

Yet, underneath this much beloved coffee station was... nothing. Underutilized space that housed cases of beer and a metal Corona bucket that holds our beer bottle caps. Given that Stephen and I are both in our thirties now and aren't in the habit of hosting keg parties on the weekend, I decided that it was time to put that space to better use.

That space was going to be the new home of my cookbook collection.

After measuring the opening and looking at shelving options at Lowe's, I purchased a bookcase that would allow me to adjust the positioning of the shelves (similar to this one). Since we're planning on making some more improvements to the kitchen in the future, I didn't stress about the wood of the bookcase not matching the wood of the counter.

Ooh... Snazzy, right?

Here's a picture with all of my cookbooks loaded in. There was even room on the top shelf for me to store my espresso cups (the espresso machine lives on the floor of our pantry... for now...), a stock of K-Cups, my digital kitchen scale, and a metal tin of tea bags.

The space looks so much better and I love having easy access to my cookbooks and collection of family recipes (stored in small photo albums rather than a traditional recipe box). Before I put the bookcase there, I was afraid I'd have to store the cookbooks in the living room. This is much more convenient.

I have identified a potential problem, though... If/when I acquire more cookbooks, they're not going to fit here!

Alas, that's a problem for another day.

Do you have a small, but meaningful, kitchen improvement project that you're proud of?

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Food Memories of Atlanta: Carpe Diem Cafe & Bistro

noreply@blogger.com (Michelle) — Tue, 17 Jan 2012 04:11:00 +0000

Centerpiece at Carpe Diem Cafe & Bistroin Decatur, GA
As much as I love traveling, I love coming home even more. Being on the road, at least for me, makes you truly appreciate the familiar creaking of your own house and the comforting warmth of your own bed. After an exhausting week in Las Vegas, which included a fainting spell on the treadmill in the fitness center of my hotel, all I could think about was getting on that plane and going home.

We all put in long days at the Consumer Electronics Show, so I didn't really push my coworkers into going out for dinner every night with the intention of trying more new-to-me restaurants. With the exception of dinner at Stratta early on in the week, we made dinner out of the generous appetizers available at our post-show cocktail parties.

"Bellini" at Carpe Diem Cafe & Bistroin Decatur, GA
Because I have nothing new to report from Las Vegas, I'm going to take this opportunity to review another restaurant that I visited while traveling back in July -- Carpe Diem Cafe & Bistro in the Atlanta suburb of Decatur. The goal was brunch, Southern-style, though I'm not exactly sure that that's what I got.

Seeing as I was in The Peach State, I thought it fitting that I order a Bellini along with my morning coffee. What arrived caused instant confusion for me and is still causing confusion to this day. Rather than the glass of pureed white peaches and Prosecco that I was expecting, my server handed me a glass of champagne with peach schnapps and a maraschino cherry. When I inquired about the peculiar ingredients in my cocktail, I was told that that's how a Bellini is made in Georgia.

Is this true??

Blackened Shrimp and Gritsat Carpe Diem Cafe & Bistro in Decatur, GA
While some people may thoroughly enjoy the combination of champagne and peach schnapps, I'd categorize it as a miss. I held onto the drink long enough to fish out the maraschino cherry and stuck to coffee for the remainder of the meal. With fingers crossed, I sat in nervous anticipation of my brunch choice, the Blackened Shrimp and Grits ($10).

Presented in crock alongside fresh fruit and a biscuit, the liberally-seasoned (i.e. incredibly salty) shrimp were served atop a generous portion of red pepper grits with melted cheddar cheese. I generally appreciate bold flavors and my palate can typically handle something that's been seasoned with a heavy hand, but this was just too much. The seasoning of the shrimp completely overwhelmed the relatively balanced flavors of the grits, and after only a few bites, I was done.

What happened? The recommendations I received for brunch at Carpe Diem Cafe & Bistro had all been positive. Had I stumbled into the restaurant on an "off day", or was my meal indicative of the status quo? Any number of factors may have contributed to my lackluster meal. I took that realization with me as I left the restaurant feeling disappointed and wishing that I had a granola bar stashed away in my purse.

Carpe Diem Cafe & Bistro

105 Sycamore Place

Decatur, GA 30030

(404) 687-9696 | Online Reservations | Map

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