But, but, but, leftovers!

The medium casserole dish of roasted goodness sat semi-hidden on the already burdened stove.  Brussels sprouts, cauliflower, and bright butternut squash would be making its debut on our table and I was secretly hoping for a good amount of leftovers. 

Mom was doubtful about this new addition; our meat and potatoes family liked to keep things simple.  I was looking forward to something other than veggie lasagna and corn to eat.  As our relatives arrived and asked about the menu, excitement grew for the roasted veggies.

As the pan hit the table with the rest of the trimmings, I presented one more gift: truffle oil.  A light drizzle would turn these beauties into gourmet heaven, vegan heaven!  The bottle made its rounds as the serving spoon in the veggie dish scraped the bottom of the pan.  At the end of the meal, I glanced over at my mom and then at the casserole dish.  Like Ralphie Parker's turkey lament in A Christmas Story, my beloved veggies were gone, all gone!  No roasted veggie curry!  No veggie tofu noodles!  Gone all gone!

Mom high fived me with a smile.  Looks like we have a new star.

Roasted Veggies...make lots.

Preheat your oven to 375 and line a cookie sheet with foil.  Toss 1 head of cauliflower worth of florets and 1 large butternut squash, peeled and cubed with olive oil, salt, and pepper to coat.  Roast until browned and lightly crispy, about 35 minutes.  Scoop the veggies into a casserole dish and add 4 cups of cleaned halved Brussels to the still hot cookie sheet.  Toss the sprouts lightly with olive oil and season.  Drop the oven temperature to 350 and roast for 30 minutes.  Combine all veggies in the casserole dish and reheat just before serving.  Pass red pepper flakes, sea salt, and truffle oil at the table.

Note: if you have 2 cookie sheets and oven space, roast everything at once at 350 if desired.  Do not overcrowd the pans.

Merry Christmas!

Oh, dear, Anderson

I just finished watching a clip from Anderson, the new talk show from Anderson Cooper.  After giving us a tour of his bare fridge and trying coffee and spinach for the first time on air, Anderson shows viewers the foods he eats almost every day: a smoothie, a turkey burger, a Boston Market turkey meal, and scrambled egg whites (no garnish, please.).  I'm sure most of us have worked with children who are picky eaters or have gone through phases where we ate the same things day in and day out, but watching such a highly regarded journalist try something as mundane as spinach for the first time made me think.  While I am pretty adventurous when it comes to my food choices, especially in my previous omnivore incarnation, much of my daily diet revolves around the same basic choices.

Every day I start my morning with a cup of coffee with milk or dairy alternative, no sweetner.  For at least a week straight, my go to breakfast was a Hungry Girl taco style microwave egg mug with soy crumbles.  It was tasty, hearty, low-cal, and left me full until staff meal at the restaurant where I work.  Another week plus was a Greek yogurt and berry smoothie which also met the same lo-cal, high nutrition needs. 

Lunch for me is usually a salad or other veggies of some sort and a starch that runs the nutritional gambit from boiled rice to french fries depending on who makes staff meal.

Dinner after a long day of work was mostly a veggie and soy protein based salad in the summer.  I'm moving into heartier bean and soy based dishes as the temperature drops.

So looking back on my day in day out habits, I'm not too sure I can judge Anderson's eating habits.  Ladies?  Is your diet as exciting as you think?

More than a Sidekick

Labor Day always sadly seems like the official end of summer.  But there's no reason not to usher in fall with 1 last cookout.  I've been making this potato salad for the past few BBQ themed days at my current job.  It's not your typical mayo drenched or bacon studded caloric nightmare; it's actually vegan.  Even better, use cauliflower for the Yukon Golds a la Hungry Girl and you're looking at an even healthier dish.

World's best potato salad?  You tell me.

4 C scrubbed and medium chunk Yukon Gold potatoes

1 C water

1/2 C vegetable oil

1 tsp paprika, smoked if you can find it

pinch of red pepper flakes

1 red onion, sliced thin

1 red bell pepper, quartered and sliced thin

3 cloves garlic, minced

1/4 C chopped flat leaf parsley

1/4 C sherry vinegar

1 tsp Dijon or 2 tsp whole grain mustard

Salt and pepper to taste

Place the potatoes, water, and a sprinkle of salt in a microwave safe casserole dish or bowl.  Cover with a matching lid or plastic wrap and cook on high for 8 minutes.  Leave the dish in the microwave for an additional 2 minutes.  The potatoes should be easy to pierce with a fork, but not mushy.  Microwave for an another minute if needed.  Drain and cool.

In a large skillet over low heat, warm the vegetable oil with the paprika and pepper flakes until fragrant.  Add the onions, peppers, and garlic and saute until barely soft. Remove from the heat.  Slowly mix in the mustard and vinegar.  Pour over the potatoes and carefully toss to coat. Season with parsley, salt, and pepper.

Chill the salad for at least 4 hours, preferably overnight.  Mix again and reseason if needed before serving.

This one's for the girl

I've recently hopped back on the vegetarian band wagon, but this time, my seat belt is fastened.  I'd been flirting with the idea for years, on again, off again, no red meat, only fish, oh, all right, NY strip rare, please.  But even as a trained chef who knows exactly how we go from heifer to hamburger, I still couldn't seem to cross that line.  Until now.

After I lost my first dog Lucky, a loving mutt, in February 2010 (the same week as the per se trip), another loving mutt wandered in.  Lolli was adpoted from a shelter even closer to home.  Once she was trained and settled in, I had the time to volunteer at her alma.  Working with animals who have been abused, abandoned, or born on the streets has changed me into a better person.  I'm more compassionate, patient, and have a tendency to speak softly, even in conversations with other humans.  But Mabel pushed me over the edge.

As a dog lover, it's emotionally easier for me to work with the cats at the shelter.  It's also where the greatest need for help is.  I can't resist, though, wandering over to the neighboring trailer, to pet my four legged and say hi to my two legged friends there.  One of our recents was a small terrier named Mabel.  From afar, she looked like a puppy, no more than 10 pounds and able to fit in a lunch box.  I asked Carla, one of the other volunteers if I could pet her, thinking she was only a few months old.  As I sat with Mabel, Carla told me her sad story.

Mabel was thought to be about 14 years old and up close, certainly looked her age.  Her eyes were almost useless and her back legs were ridden with tumors.    Common sense told us that she had been abandoned, most likely by someone who did not want to foot the vet bills.  There was no possible way for a small dog that potentially sick to survive to that age without care.As she had not yet been to the vet, there was still hope that her tumors were benign.

2 weeks later, I returned to the shelter and stopped in to see Mabel before I left for work.  Sadly, there was no little Mabel to see.  And that was it.  I could not, with good conscious, continue to personally contribute to more animal suffering.

So that leads me to where I am right now.  It's only been a few weeks, but my hair is shinier, my skin is insanely clear, as is my mind and heart.  I urge every single one of you to start eating with a conscious.

mmmm...veggies

To all of my fellow Simpsons fans, I know, I know.  Homer would never end his trademark mmmm with anything healthy.  But summer is in full swing here in New Jersey and while I waved good bye to strawberry season with my first newspaper-published recipe, I'm eager to greet corn and blueberries.  

Corn on the cob is with no doubt one of the summer's best flavors.  Steamed, sauteed, or my favorite, grilled, corn is an easy fit for casual dining.  My smokey corn soup recipe can be dressed up or down.  Toss in some grilled chicken and salsa for a light entree or chill and garnish with a simple seafood salad for an elegant starter.  Warm or cold, spicy or sweet, it's up to you!

Smokey corn soup - 1 1/2 qts

6 ears corn, still in husks and sprayed with nonstick spray

1 qt buttermilk

1 C half and half or whole milk

1/2 tsp chili powder

salt and pepper to taste

Your favorite hot sauce (optional)

Crank up your grill to medium high heat and grill the ears of corn until husks are mostly charred, about 8 minutes, rotating once.  Remove ears from grill and allow to cool until you can comfortably clean them.  Transfer kernels to a blender and puree with the buttermilk and half and half.  Season with chili, salt, and pepper.  Garnish with seafood ceviche if desired

Seafood ceviche with blueberry vinaigrette

1/2 C fresh blueberries, cooked over low heat until jam-like and pureed

1 Tbsp fresh lemon juice

3 oz bay scallops dried well or 3 oz lump crabmeat

1 tsp chives

salt and pepper

Quarter the scallops and toss with lemon, salt, and pepper.  Allow to sit for 5 minutes.  Add the blueberry puree and finish with minced chives.

If corn soup becomes one of your favorites, too, consider making a larger batch and freezing it.

My kind of family

I'm a big fan of clean out the fridge nights.  Leftovers get finished and odds and ends get worked into new dishes.  Some combinations, like subbing alfredo sauce for tomato in meat sauce, will never work.  Others, like meatloaf and cheese omelettes, prove to be epic, albeit artery rocking.  Staff meal at many restaurants can be a similar experience.

This dish started out as a catch-all pasta dish that could be made in a large batch quickly.  It's evolved into a favorite and my go-to on hectic Saturdays.  Surprisingly, it's a dish that can be used to please just about anyone.  Serve as is to meat eaters or omit the pork or chicken and eggs for a vegan feast.  It contains no dairy and if served with rice or a pasta alternative, is glueten free.  The best part?  This dish is even better served cold the next day, so your lunch might already be made!

One Pot Wonder Spicy Peanut Noodles - serves 5

1 lb linguini or pasta alternative, cooked, drained, and rinsed with cool water.  Toss with vegetable oil and chill.

Sauce

1/2 C peanut butter, chunky or smooth, your choice

1/2 c soy sauce

1 C Asian sweet chili sauce (Muy Ploy is great)

Juice of 1 lime

2 eggs

3 Tbsp sesame seeds

1 garlic clove, minced

Combine all and reserve

2 chicken breasts or 8oz pork tenderloin, cut into medium size cubes

1 medium white onion, sliced thinly

1 red bell pepper, sliced thinly

1 c sliced button mushrooms

1 small eggplant, cut into small cubes

1 carrot, sliced thinly

1 C frozen peas or cleaned snow peas

1 bag baby spinach

2 Tbsp vegetable oil

(See what I mean by clean out the fridge?  Feel free to use your favorite vegetables in place of the ones listed)

In a large saute pan, heat the oil over medium high heat.  Season meat with salt and pepper, then saute until golden brown on all sides.  Remove from the pan and reserve.  Saute the vegetables in the order listed, adding the next when the last is soft.  Add the meat back to the pan and pour the sauce over.  Stir to combine.  Bring the sauce to a high simmer (just below boil) and add the pasta.  Toss to coat.  Add a few splashes of water to thin if needed.  Serve topped with sesame seeds, toasted peanuts, scallions, etc if desired.

And buy me a star on the boulevard

To think, traveling used to be an elegant experience that people dressed up for.  Now?  It's more of an exercise in people processing and spending money on things we used to take for granted.  After working my way through a few airports, I've made some observations that I hope will help my fellow travelers.

Get to the airport early.  I know, I know, you've heard this one before.  But considering how many people I've seen ask to cut security lines because they were about to miss their flight for whatever reason, it's worth saying.  Bring a book, grab a snack, or browse the increasing number of shops. 

Wear shoes you can slip on and off easily and limit the number of accessories you wear to the airport.  You can always pack watches, necklaces, rings, etc in your carry on bag.  Once you get through the TSA checkpoint, feel free to put them on.  Also try to minimize the metal on your outfit.  Choose wire free underclothes and outfits with minimal zippers and snaps.

Carrying nonessential liquids and staying in a hotel?  Pack your shampoo and other toiletries in your checked bags.  The less you have to remove and repack, the better.  Why risk losing something or getting pick pocketed because you were distracted putting things away?  Besides, the odds of your hotel not providing conditioner are slimmer than your bags getting lost.

If you're smart, though, you can do a week as a solo traveler with a carry on and a larger purse in warmer weather.  Thanks to taking my kitchen knife kit with me, I was unable to avoid checking bags this time.  If you pack light, you'll be rewarded by not having to pay to check bags.

Be mindful of other passengers.  On both legs of my journey, the overhead bins were full of carry on bags before everyone had the chance to store one bag.  I spent the flight to California with my small case under my seat and my backpack on my lap because there was no room.  Stash your small roll-on case in the overhead bin, but kindly keep your other personal item with you.

Keep small children away from the bagage claim carousel.  Other passengers are yanking 30+ pound bags off of a moving ramp at the eye level of a 3 year old.  Why on earth would you want a small child in this area if you have the option of leaving them with another member of your travel party while you gather bags?

And finally, please be patient.  The poor woman checking in your suitcase did not cause the snow in Denver that delayed your flight.  The security guard really doesn't enjoy patting you down because the change in your pocket set off an alarm.  And the flight attendents will be on their feet all flight while you sit and watch that movie.  Safe flight.

If I didn't tell her, I could leave today

TyFlo, you done good.

One element of travel or exploration that I absolutely love is finding a new place and feeling like you uncovered a treasure.  Much credit for this new discovery goes to my local eyes and palates.

I will admit, I was incredibly lucky to spend time in a new city surrounded with people who have interests similar to mine.  Who better to ask for restaurant information than local cooks and bakers?  Tell me the quintesential San Francisco experience; what must I do before I leave to feel like I experienced the heart of this city?  Ask 5 people and you'll get a list of at least 15 must do's.  On a recommendation from one of my new friends, I checked out the Wayfare Tavern in the Financial District and I'm sorry I did, because I left the bar wondering why this amazing restaurant was 3000 miles away from my home base.

The Wayfare Tavern is the work of celeb chef and Food Network star Tyler Florence.  Built out of materials salvaged from San Fran's early 20th century earthquake, the space is inviting, comfortable, and elegant.  Take a seat at the bar and indulge in house made popovers served with some seriously good comfort food.  The poutine is out of this world rich, salty, and high on the list of things one shouldn't eat, but will finish it's that good.

Had one of my new bakery buddies not spoken up about Wayfare, I probably would have dropped a whole lot more cash at a much more uppity restaurant.

So what does one do without a resource like a local restaurant full of info for good dining options in a new place?  Ask the standards - hotel staff, taxi drivers, etc, but feel free to branch out.  Find a coffee shop or bar where you're comfortable?  Ask your bartender or barista for some help.  Preface it with "I really enjoyed the (food, drink, atmosphere) of this place" before asking for a recommendation and you should get directed to a great new place.  Easy place to find locals?  Grocery stores.  Stop in for bottled water or basic travel needs and strike up a conversation with people in line.  Everyone needs food, and most tourists aren't looking to get lunch meat or kitty litter. 

Or, log on to Yelp, Chowhound, or OpenTable and search for your new area.  Google Maps can also help you get there.

Wish They All Could be...

I'm from the east coast, Jersey born and raised, with New York sensibilities.  There's a certain edge that one finds with many easteners, the ability to walk down the street with no expression as though in your own world.  People take up the space they want and don't excuse themselves when they walk into yours.  San Fran is a 180.

It's been raining here for the past few days, the kind of large drop downpour that floods the streets and freezes exposed patches of skin.  After a morning of sightseeing, I slipped on a sidewalk grate on my way to Chinatown.  We're talking airbourne, feet flying up smackdown slip.  I guess if it were a scene in a slapstick comedy, it would have been funny.  A local woman walking by not only helped me up, but stayed with me for a few moments to make sure I was okay.  Her concern was genuine, not I'll grab your purse and run feigned.  I was shocked...people being super kind to complete strangers? 

I shouldn't have been that surprised.  As soon as I got off the BART on Powell St after my flight, a man noticed my suitcases and asked me which hotel I was going to and if I needed directions.  I shot him an evil eye and kept walking, only to turn around and ask if I was going the right way for Bush St.  His offer had been sincere and I easily found my hotel At first, I wondered why anyone would offer assistance to a tourist, and an easy target at that.  Replace that with asking why someone wouldn't help another person and the world takes on a different vibe. 

Two days later, after I enjoyed a lovely 3 course meal at Masa's by myself (ah, the joys of traveling alone!), another table invited me to join them for a glass of port and asked if it was true I was a restaurant critic.  It was a joint win, though.  The sommalier, upon hearing the word "critic" quickly offered me something that was not on the regular wine list.  We all ended up loving the cherry infused Italian wine that the rest of the group followed suit.  Things like that just don't seem to happen back home.

So here's today's San Fran Challenge: how can you be a little bit of sunshine in someone else's life?  Leave a story in the comments and you just might inspire someone else.

Vacation Time!

That's right, kids.  Chriscancook is going on vacation and you're all coming, too!  In less than a week, she will be blogging from the comfort of the free wifi at her hotel in San Francisco.  Expect pictures and ramblings garnished with more sunshine than her usual sarcasm.  Join your favorite cooking Jersey girl (you don't know any others?  we thought so) as she points her dreams west in search of authentic sourdough, the four star vegetarian tasting menu at the Fleur de Lys, and maybe an animal style In N Out Burger (a favorite of Chef Thomas Keller!)  Complimentary Golden Gate Bridge photo with every read!

In all seriousness, this is my first real vaction since Italy in 2009 and I am so happy to be spending it working and learning in the kitchens of one of my idols.  I've never been further west than Ohio, so California will be an amazing adventure.

Year Round Festive

Most people fall into either the cook or baker category.  Cooks are a bit more experimental, willing to throw a meal together from whatever is on hand with little regard to advanced recipies.  Bakers are a bit more precise, finding comfort in careful, disciplined work like bread baking.  Some, like me, are hybrids, understanding the need for precision, yet relishing answering the why not question and whipping up something out of the ordinary.  

If you are a cook faced with making dessert or a baker looking for an easy show stopper, this post is for you.

Creme brulee, the iconic French vanilla custard finished with the perfect contrast: a lovingly crisp caramel glaze, is one of my favorite dinner party desserts.  It is perhaps one of the simplest desserts in terms of ingredients, but while a good brulee is wonderful, a poorly made one is terrible.  You may even have the means to make one right now.

There are a few tricks to the silky custard.  The first, like with any simple recipe, is to start with good ingredients.  Splurge on a few vanilla beans and make sure you get large, not jumbo, eggs.  The next is to not boil the cream, but gently warm it to bring out the floral quality of vanilla and dissolve the sugar.  Timing is crucial to any good custard.  A large brulee will take a number of patient hours of cooking, cooling, and chilling.  Rush one of these steps and you might not like the results.  

With that, get ready for accolades.

Classic Vanilla Creme Brulee

1 qt heavy cream

1 C granulated sugar, plus more for topping

8 large egg yolks (whites saved for another use)

1 Vanilla bean, scraped

pinch salt

(That's it!)

Preheat a nonconvection oven to 325F.  Gather a medium sized casserole dish and a larger pan it can fit into comfortably.  

In a medium sauce pan, warm the cream, vanilla, and 1/2 C sugar for about 10 minutes to fully bring out the vanilla flavors.

In a large bowl, whip the yolks with the remaining sugar and salt.  Slowly drizzle the warm cream into the yolks, whipping constantly.  Strain the mixture into the medium casserole pan and place it in the larger pan.  Move both pans into the oven and fill the larger pan half way with water.  A tea pot or measuring cup with a pour spout is especially helpful for this.

Bake the custard for 45 minutes and rotate it.  Bake another 30 and check it.  A custard that is ready to come out of the oven is slightly jiggly in the center, but not liquid.  If your custard is still liquid in the center, keep it in the oven for another few minutes.  Remove both pans carefully from the oven and allow the custard to cool in the water bath.  Once the water is room temperature, move the custard to a cooling rack until the pan is cool enough to handle.  Cover with either a matching lid or plastic wrap and chill for at least 3 hours.  If you plan to make this dessert for a party, it's best to make it the day before.

Now the fun part.  Right before you are ready to serve the dessert, turn your oven's broiler setting to high.  Dust the surface of the custard with sugar, making sure to cover all parts.  Caramelize the sugar under the broiler until light brown and bubbling.  Turn off the broiler and remove the custard from the oven.  Allow it to cool a bit before serving.  Try to finish the custard the day you caramelize it as the top will get soggy if let to sit.

Tune in, Eat Up

Think about the ways you use your senses when you eat.  You taste the food, you see it in front of you, when it comes to your table, you smell it.  To a certain degree, you even hear it, the snap of a crisp crust, or even the fun pop of a champagne cork.  But touch was the one sense I always took for granted.

Last summer, I had another wisdom tooth pulled and thanks to a similar experience 2 years ago, knew how to handle the aftermath.  As I started a brief liquids only diet, my palate became more tuned in to the flavors of what I was eating.  I noticed sweetness and umami as never before and found the experience actually refreshing.  After that, I assumed if I ever had to choose between giving up flavor or texture, I would always choose to be able to taste rather than touch.

I'm not so sure anymore.

2 weeks ago, I came down with the most annoying cold.  I was still a high functioning human being, I was just a human being who had to wipe her nose all the time and couldn't.taste.anything.  You read that right.  Over a week with a useless palate left me miserable, dumping muy ploy chili sauce on everything, and more aware of texture. 

I thought back to my wisdom tooth experience where all I had was flavor.  Now, I had the opposite.  I started to notice the enjoyable texture of al dente pasta, the almost creaminess of tuna tartare, the sensualness of sauteed spinach. 

Looking back on dishes that have had the most profound impact on me, it's obvious; the most successful food is texture and flavor.  I just had to lose both to stop taking them for granted.

Healthier Comforts

Has anyone else seen the deceptive ingredients cookbooks out there marketed to parents?  Get your kids to eat veggies by serving them brownies made with 1/2 C squash puree and don't tell them!  I can't tell you how disturbing I find the idea of lying to children about eating healthy.  Besides, aren't we just encouraging kids to continue to eat junk foods with this practice?

On the flip side, I do love the idea of using veggies as a practical way to add moisture, nutrients, and flavor to typically unhealthy foods.  Just please, tell your tablemates that these meatballs contain mushrooms.  No sense in lying when the result is delicious!  When served with tomato sauce, these meatballs easily count as a full serving of veggies.

One quick note: the recipe as written might raise some concerns for salt sensitive people.  Omit the soy sauce and choose lower or reduced sodium crackers and ketchup. 

Mushroom Spinach Meatballs

10 oz white button mushrooms, crumbled

10 oz package frozen spinach, thawed

2.5 lbs 80-20 ground beef

1 egg

1 C cracker crumbs or coarse bread crumbs

1 Tbsp soy sauce

3 Tbsp ketchup

salt and pepper to taste

1 jar tomato sauce

In a dry nonstick skillet over medium heat, saute the mushrooms until light brown and add the spinach.  Cook for about 7 minutes and transfer to a cutting board.  Finely chop the mixture and allow to cool to room temperature.  Mix the beef with the ketchup, soy sauce, cracker crumbs, egg, and season.  Form balls with an ice cream or cookie scoop to keep them all the same size.  Heat the vegetable oil over medium heat and brown the meatballs in batches.  Return all of the meatballs to the pan and cover with the tomato sauce.  Lower the heat to a simmer and poach the meatballs for an hour or more.  Serve.

Old Friend, New Dish

As a culinary professional who works in a restaurant that is open 7 days a week, my life tends to be last minute.  I often decide what I am doing the day of on my days off (highly recommend the TKTS booth in NYC!), make health care appointments the day before, and am thankful there are fantastic restuarants that take walk ins.  My food choices tend to also be last minute and sadly, many are unhealthy for this reason.  But, I'm working on it.

Currently, my go to meal helper is hummus.  Creamy, garlicky, and loaded with fiber, what's not to love?  If you're looking to cut fat and calories, use hummus as a butter substitute for mac and cheese.  Feeling virtuous?  Try the "Chris Just Got Home From Work and is Hungry" pasta bowl.

Feel free to make your own hummus using the basic recipe, but I seriously see nothing wrong with keeping a purchased tub in your fridge.  Roasted garlic is my favorite! 

(Your Name Here) Just got Home and is Hungry Pasta Bowl

1 C dried tortellini or 1 serving dried hearty pasta, like penne or rigatoni

1/2 C cauliflower florets, cut small

1/2 C frozen peas

2 Tbsp hummus

Red pepper flakes to taste

Bring a small pot of salted water to a boil and add the pasta and cauliflower.  Right before you drain the pasta, add the peas.  Drain, reserving 1/4 C of the pasta cooking water.  Return the empty pot to the stove and add the hummus.  Stir in the reserved water until smooth.  Add the pasta and veggies, tossing to coat.  Top with red pepper flakes and go put your feet up.

Basic Hummus

1 can chickpeas aka garbanzo beans, drained and rinsed well

1 lemon

1 clove garlic, sauteed in the olive oil if desired

1 tsp tahini (optional)

1/4 C olive oil

Salt to taste, good grind black pepper

In a food processor, puree the chickpeas with the garlic and tahini if using.  Add the juice of the lemon and slowly drizzle in the olive oil.  Season to taste.

Hummus is best the day after it is made, but will keep for at least a week in the fridge.  Simply cover the surface of the hummus with a thin layer of additional olive oil and keep in an air tight container.

Attention Readers

Dear everyone who reads Chris Can Cook,

My blog was recently spammed.  After going through virtually every post last night after a long day of work, I contacted the editor of PNN via the contact information posted.  24 hours later, I have not gotten a response  and my blog has been spammed again.  This blog is actually listed on my resume; I work with food for a living and am hoping my writing furthers my career.  I cannot continue to write here if my page is spammed on a daily baisis and the editorial staff does nothing to help me.  If nothing is resolved by Monday 10 PM EST, I will be moving to another server.  My last post here will be my new address.

PNN editors, I hope this encourages you to help solve this problem.  PS, any winner for the Food Blogger Contest?

Always,

Chris

Why I am a very happy camper

I used to think of myself as brand unconscious, the type of person who overlooked who made my coffee, clothes, etc and just focused on quality.  Then came a fateful day almost 4 years ago and another day last week...suddenly, I need to share the golden ticket.

It all started on a food and wine seminar in Italy, at a rest stop outside of either Genoa or maybe Bologna.  Everything in Bologna is wonderful, so perhaps The Best Chocolate Bar Ever met me there.  My roommate and I split the candy and a can of sour cream and onion chips, yet years later, I still craved something I had consumed once and only half of.  Oh, Lindt Petit Desserts Tiramisu, what a temptress you were.

Sadly, TBCBE could not be found stateside.  I scoured Lindt stores, always excited when I would see a small display of the Petit Desserts line, yet walked away empty handed.  Keep your chocolate mousse bars, I want the mascarpone filling dotted with espresso laced cookies.  Part of me enjoyed the chase, the continued hope that one day, I would be reunited with a lost love.  Then, about a month ago, my life changed forever.

I was spending part of a day off at one of the outlet malls in my area and ventured in to the Lindt store after seeing a poster for the Petit Desserts line in the window.  Could it be?  Was The Best Chocolate Bar Ever waiting for me?  

The sign in front of the display mentioned the tiramisu bar, yet I was unable to find any.  Still hopeful, I asked.

"Excuse me, I'm looking for the Petit Desserts Tiramisu bar."

"Oh, those," the harried cashier said.  "Should be gettin' 'em in in 2 weeks."

"You'll be getting them in?"  My hopes of ending the chase had never been higher.  The cashier started to look at me like I was crazy.  I figured once she met TBCBE, she would understand.

"Yep.  That's what corportate told us."

2 weeks.  I could wait 2 weeks.  I had, afterall, waited years.  Last week, I ventured back to the outlet mall, daring to hope that my patience would be rewarded.

There they were.  A whole stack of them.  And the labels were in Italian.  I only purchased 3 of them and 2 became small gifts.  The point was not to buy a case or eat Tiramisu bar for dinner, but rather to know that a short drive away was a small reminder of one of my favorite places on earth.

What are your favorite hard to find food discoveries?

Sweet, Sour, and only Slightly Odd

Like most economical and ambitious cooks, I'm a fan of clean out the fridge dinners, unusual combinations, and finding new uses for old favorites.  Sometimes, new adventures make it on the "never try that again" list.  Others deserve a blog post.

In the deepest part of my culinary conscious, I am a fish cook.  I love everything from the smell of salty ocean air to the feel of a sharp knife through the back of a salmon.  With the exception of overcooked disasters, I can't think of a type of water-dweller I do not enjoy.  Recently, we started using Hawaiian cobia at the restaurant and I am quite excited.

Cobia butchers and eats just like a smaller and slightly milder version of mahi mahi, the fish that swept through the late 90's in a cape made of mango salsa.  The firm flesh holds up to many cooking methods and flavors.  So what's a cook to do with a handful of luscious fish scrap?  Find the most random ingredients in the kitchen and create a fun and unforgetable amuse bouche!

The sauce that follows was the result of the question why not, yet it makes all the sense in the world.  Maple lime mayo?  Think about it.  The combination of sweet and sour is alive and well in every culinary culture.  Pour yourself a nice glass of lemonade and sit down to some Key Lime pie.  This is simply taking a classic combination and executing it with new players.  Try this sauce on a grilled chicken sandwich or as a dip for veggies.  It also works tossed with lentils and raw onion for a fun summer side.

Maple Lime Mayo

2 limes worth of juice

3 Tbsp maple syrup

3 egg yolks whipped with 1 Tbsp water

1 quart vegetable oil

salt and pepper to taste

In a large bowl or food processor, whip the yolks with the lime juice and maple syrup.  Steady the bowl with a kitchen towel and drizzle the oil in slowly, whipping constantly.  Season to taste.  Feel free to add a sprinkle of chili powder or a dash of hot sauce for a sweet, sour, and spicy sauce.  Enjoy!

Belated Mothers' Day

My nana gave my hand a squeeze and whispered, "I can't believe we're here!" as our apertifs were served.  Months later, I still have trouble comprehending all that happened.  February 23rd marks the anniversary of the best meal of my life.

My grandmother on my mom's side of the family has been my eating partner in crime for a number of years and perhaps the biggest non-industry cheerleader of my career.  She finds turning on her stove to be a bother, but loves the entire spectrum of dining.  Unlike many in her generation, she is willing to try anything once, whether it be raw fish, sous vide lamb, or a new dessert.  Her openness is refreshing and when a twist of fate gave me the key to one of the best restaurants in the world, she was the first one I thought of to share the experience.

"5:30 reservation, should be done by 7:30, right?" she asked me as we were firming up our plans for dinner.  "Nan, it's nine courses.  I'm not rushing anything."  I would keep the train schedule in my purse, knowing we would be back in Penn Station maybe, maybe by 9.  

The courses on my belated birthday dinner danced past us, each one better than the last.  Somewhere between the duck and the lamb, I was giddy to the point where Nana asked me if I was drunk.  "No.  No, Nan, I'm good.  It's just that every plate we've had has been better than everything I've done in my entire career."  She has been with me to some other great restaurants and knew the depth of that statement.  Her eyes lit up as cheese was set in front of us and the dance continued.

The night capped off with a tour of the kitchen and a signed menu from one of my idols.  Yet, perhaps, the greatest inspiration I take away is not food related, but life related.

My nana gleefully tells anyone in earshot about our meal, but always ends with "and when we go back" before listing the dishes she hopes are offered.  When we go back.  At 82, she refuses to stop looking forward to what she loves.  At 82, she believes that the best still is yet to come.  At 82, she ate better in one night than millions do in a lifetime.  Perhaps this is the true point of sitting down to 9 courses, wine flight, please.  I am stuffed to the gills, but I was not expecting the chocolate tray, the sorbet, or the creme brulee and will be indulging in every bite.  I am not ready to miss out on anything and will be returning as soon as I can.  When we go back.   

After the soups were cleared, she turned to me as Columbus Circle grew dark.  "You know what Grandpa would say to me now, sitting here?" she whispered.  I sipped my champagne and smiled, "What?"  "Go get 'em, girls!"

If I make it to 82, I hope I too know that there is always another course and I can start with apertifs tomorrow.

Never knowing is half the battle.

"Wait, what?" I stopped short, could not believe what I had just heard.

"I'm not joking.  But I don't think it's a big deal!" My coworker sputtered.

"Dude, you've never had a lemon bar?"

This one took me a while to process.  As the resident pastry chef/ line cook/ token kitchen gal confidant, I had grown accustomed to hearing strange ideas and misplaced comments.  But this one took me some time to process.  Yes, I made lemon bars as part of my dessert bar for Easter brunch.  The cookie that was slightly old fashioned, but cheerful for spring was suddenly not as common as I thought.

My coworker admitting that he had never had a lemon bar gave me some insight.  As another waiter and our sous chef started to heckle him, a new thought came to mind.  We had tried describing the texture and flavors of a typical lemon bar to no avail.  Yet, how does one describe something like a PBJ, another common food, to someone who has never had a peanut?  How can you describe the creamy, yet gel like quality of lemon curd when it gets met with blank stares?

At my first pastry chef position, I was responsible for made to order souffles.  Our maitre d' asked me once how I would describe a souffle to someone who had never enjoyed one.  I thought it was a great exercise.  What he usually told guests was, "White of egg and flavorings, light and airy texture."  White of egg could give someone a very poor reference point.  If you've only ever had poached or hard boiled eggs, you can't possibly imagine an egg white giving a lightness to anything!

So I guess this brings me full circle.  The only way to understand is to experience, to eat, to drink, to see, to taste. 

"Here," I said, passing over a lemon bar.

"Oh.  Oh! Now I get it."

Indeed.

All by myself...

So, dear readers, I've been taking my own advice lately and using OpenTable and my proximity to NYC to my advantage.  Table for 1...indeed.  The warmer weather has certainly helped with my mission to experience the best the region has to offer, even if by myself.

So what have I learned?  As a young woman going into some serious restaurants, I either get fawned over or ignored and my tips generally reflect that.  I spent part of Restaurant Week at Aureole and my lunch could not have been more refreshing.  Service was perfect, attentive, but not overbearing.  I don't need a song and a dance just because I am by myself.  Just keep my water glass decently full, my table neat, and as long as I have no serious issues with poorly cooked food, I'm good to go.

Beacon on 52nd was a similar experience.  Even though I was the last lunch guest seated, my server made sure I was well taken care of.  When he found out that I am also in the restaurant business, he made sure to introduce me to Chef Waldy Malouf and I got a tour of the kitchen.  I was grateful for his kindness and felt so comfortable during my entire delicious meal.

Gordon Ramsay's Maze was a whole other ballgame.  For someone who spends his career doing restaurant rescues, Ramsay needs to start looking a little closer to home.  My table was set for 2 and as I sat down, the other setting was hastily cleared, as though I had made a mistake with my reservation headcount.  No, I'm serious, it will be just me.  My bread plate, however, was missing, and retrieved from an adjacent table.  After I placed my order (standard 3 courses, bottle of sparking water, glass of wine) I may as well have become a stain on the rug, glanced at, but never attended to.  Food was dropped with little grace and my warm chocolate dessert was even left at my seat 20 minutes after my entree was cleared and while I was in the ladies' room.  Wow.  I feel special.  (My beverages were compted for some reason, thank you maitre d').

So tomorrow, I am venturing into uncharted territory: Philadelphia for dinner at the famed Le Bec-Fin.  Confession, I am a sucker for classic French cuisine as it was what I learned first and where many of my comfort levels lie.  After a rousing day of the Philadelphia Museum of Art, I hope Le Bec-Fin lives up to expectations.  We'll see what happens, but single diner status is always an adventure.

Worth a post

This post has been writing itself in my head since Thanksgiving.  Every so often, when I think I can walk away from it, something happens at work and after yanking my head out of the wall, I vow to hit my keyboard asap.

So here's the deal, my 24th is this Sunday and in a few months, I'll mark my 7th anniversary of cooking professionally.  Been around the stove a few times and every time I see certain things or end up trying to solve a problem that should not have been a problem in the first place, it still baffles me.  What am I talking about?  Why you need to call a fine dining restaurant before you enter if any of the following apply to you: children in tow, food allergies, food hatreds, time crunches, physical handicaps or needs, other out of the ordinary requests.

The first one I'm attacking is the one that started it all: the vegan on Thanksgiving.  First off, I will never disparage someone from following a certain set of dietary restrictions.  You only eat fruit?  That's fine.  You don't eat meat?  I can work with that.  But you've got to meet me halfway.  I can make something for you that will fit into your diet, but if you had called the restaurant and made the staff aware of it prior to your arrival, I would have been able to make something special for you.  As a cook, as someone who takes a deep amount of pride in her work, I love being able to accomodate diners like this.  On the flip side?  I feel defeated when I know that if I had been given even a 30 minute notice, I could have made you a dish that would have been so much better than the salad I just sent out.  Vegan on Thanksgiving, I am proud that you enjoyed your sweet potato and mixed greens salad.  I am, however, walking away from that day with a list of dishes I could have done in its place that would have made both of us happier.  But, let's face it, I've got a wall of orders, limited food options, and even fewer cooking options all because you didn't make a simple phone call.  You can't hold a restaurant fully responsible for not being able to accomodate a need if you don't give us enough time to work with you.

Food allergies are often another story.  This isn't simply about someone's preferences, this could be life or death.  What I find truly interesting, though, are the number of different allergies that come through the front doors.  Did you know someone can be allergic to black pepper?  Or butter?  Or, due to diabeties, can't eat refined sugar, yet has slugged back her third glass of wine with no second thought?  The term "allergic" has also taken on the "I don't like it" secondary meaning a la Sex in the City.  Some food service workers actually question the validity of these "allergies" if they seem far fetched.  Before I get a slew of hate comments, about how peanuts will kill us all and I'm heartless (Bring it!), let me outline a few things for you.  No restaurant, unless they are certified Kosher or do not serve any gluten products period, can ever fully be prepared to ensure your safety if you are beyond sensitive or need certain certifications.  Want to get personal?  I'm allergic to red food dyes.  Do you know how many processed and fast foods contain this dye?  I ask questions and even after getting a positive response, I sometimes opt to be extra safe.  Do I have the right to march into Coldstone Creamery and demand a strawberry ice cream that I can eat? 

Ice cream brings me to kids, a paragraph I have been looking forward to writing.  Please, please, please, parents, stop trying to bring your under age 8 child into a fine dining restaurant, especially if you have not called prior.  Yes, there is the rare child who is quite the gourmet by 5, but most children aren't.  If you are seated despite a restaurant's policy, do not start requesting items that are not on the menu for your child.  We do not have a children's menu for a reason; we want to attract a more sophisticated crowd, we do not want to be cleaning up after your brat, nor does the rest of the dining room want to have their experience ruined by screaming and messes.  Simple.  Some restaurants may not even be able to accomodate a picky eater.  If you can't hire a babysitter, find a restaurant that is a better fit for your entire family, not just you.  Let's be honest; taking your child to a restaurant where all he will eat is half a dinner roll while you indulge in multiple courses and cocktails is selfish.  Your kid doesn't want to be there, the restaurant staff doesn't want the kid there, and the rest of the dining room wishes you'd stayed home.  As a restaurant, we are not under any obligation to accomodate your child, and if you didn't let us know prior to your arrival that you're bringing a kid?  Tough luck. 

One of my favorites involves diners who make 7pm reservations for weekend nights only to tell the hostess on arrival that they need to leave by 7:30, can they get the filet well done, thanks?  Okay, unless the restaurant you're going to has a drive thru, you might be out of luck and don't try to blame the staff.  We love making dreams come true, but some are just not possible.

So that's where I'm at right now.  Anyone else? 

Read, Eat, Repeat

So FoodNetwork seems to have one of its pseudo-foodie feet in RealityTVLand.  First came The Next FoodNetwork Star, then The Next Iron Chef, now...we bring you The Worst Cooks in America.

I sat through most of the premier episode and greatly needed a cup of calming tea after.  Seriously? was all I could think.

I am in no way bashing people who hate to cook and are just trying to get food on the table.  The "food" on that show was frightening, but the seriously scary part?  Many of the contestants claimed to want to be better cooks, yet struggled to attempt to comprehend the basics.

Here's the deal.  You can be a decent cook without being passionate.  In order to get a decent meal on your dinner table, you do not need to spend your weekends scoping the farmers' markets (but I wish you would), using organic ingredients, or even stocking your kitchen full of one trick pony appliances.  All you have to do is have basic reading comprehension skills.

Remember those worksheets in grammar school where you were told to read all of the directions before doing any of them?  After you got to the end of the list, you were told to disregard the other instructions, like yelling your name or jumping up and down three times, and simply turn the paper over and sit quietly.  Well, cooking's a lot like that.  If you read the directions, you're set and can watch the rest of the class make fools of themselves.  Only the worst cooks in America do this on national TV.

Forget following a recipe for a moment.  If you start with packaged food, let's say a run of the mill boxed pasta with powdered sauce, and follow the directions as they are written, you should have a plate of sauced noodles at the end of the cooking time.  If you ignore the instructions, yes, you are right, you will never be able to cook properly.  If following package directions proves difficult, how can you expect to graduate to a cookbook?  Read, people, read, understand, and act. 

One of the reasons I love food is because so much of it is based on common sense.  If common sense is disregarded, ie stuffing unpeeled raw turnips, yes, you are right, you can't cook.  Have you ever tasted a raw uncleaned root vegetable?  Skins are generally bitter and hard to chew and other than carrots and thinly sliced beets and celeriac, most are too fiberous to eat without cooking.  Seriously, go bite into that turnip shell if you think I'm wrong. 

Is that another part of the problem, not tasting our food as we go?  How many oversalted, underseasoned, should have used a bit more of xyz issues could have been solved with a teaspoon and a few tastebuds?  At culinary school, we had containers of soup spoons all over our kitchens, everything got tasted, everything.  I can tell you from first hand experience that cold veal stock is not a fun time.  Stick a spoon in that gravy before it hits the table.  Too bland?  Now you can do something about it. 

Read.  Taste.  Think.  Repeat.

Think I'm too harsh?  Let me know. 

Having myself a simple little Christmas

I love this time of the year - the baking, the joy of finding that perfect gift for a special person, warm blankets, hot chocolate, and A Charlie Brown Christmas.

I hate this time of the year - the harsh cold, the craziness of holiday parties (I work them, not attend them), the frustrations of finding a parking spot in the overcrowded lot of a mall or grocery store even when what I need to purchase has nothing to do with the holidays, the pressure from every angle.

I recently spent an afternoon lunching and catching up with a dear friend.  After 2 of my coworkers raved about a new sushi buffet, my friend and I agreed to meet there.  Only problem?  The restaurant is in the same complex as one of the major malls in our area.  What was I thinking?  3 days before Christmas...oops.

If I use the parking lot and subsequent highways as a barometer, the US is not in a recession.  Seriously?  It was almost 2 in the afternoon...does the rest of the world also not work on certain weekdays to make up for working weekends? 

What truly made an impression on me today was the lack of happiness I saw.  Every driver and every shopper had the same stressed out look of misery.  Um, all together now, "It's the most wonderful time of the year!"  If a time that's supposed to be so full of joy and celebration leaves us nothing but stressed and cranky, I think we all need to take a step back and do some serious thinking and relaxing.  So here's what I've been doing:

Bake cookies.  Slice and bake is fine, hand mixed and imperfect is even better.  Just fill your home with the smell of sugar, vanilla, and chocolate.

Add cocoa mix to your morning coffee, whipped cream, too, if you really want to treat yourself. 

Get a little something for yourself when you're out shopping.  No, not a new designer handbag, but a new shampoo or one of those theraputic neck pillows.  Just not food - you already have cookies.

Smile at people, especially those who look like they need it.

Above all else, do not apologize for taking a minimalist approach, not raiding your 401K for a gift budget, or using the comics pages for wrapping paper.  Because that's not what Christmas is all about, Charlie Brown.

Weighing in on Turkey Day

Dum dum dum.  The day of potential wreck-in-ing.  A day of more nightmares than Halloween if you aren't much of a foodie.  I'm talking turkey.

For my family, and I hope for many of yours, Thanksgiving has always been about simplicity - clean ingredients, tried and true techniques, and ample family time.  We're not expecting much of a crowd this holiday (and I'll be MIA for my first working Thanksgiving ever), so my mom's able to use a smaller portion of turkey breast rather than getting a full bird.  This method works wonders on chicken as well and frees up the oven for pies, rolls, roasted vegetables, or holding other favorites warm.  Yes, the skin crisping does take a few extra moments, but don't worry - this healthier bird will also perfume your foyer with pure, unadulterated holiday.

Slow cooker turkey breast 7-9 people, more if serving multiple main dishes buffet style

1 cleaned turkey breast, able to fit in your slow cooker

(I generally go for a 6-7 lb piece, but whatever your ShopRite coupon will get you should work)

1 Tbsp minced sage

2 sprigs rosemary

1/4 C dry white wine

Salt and pepper

Optional: 2 Tbsp unsalted butter, 1 Tbsp olive oil

4-6 hours prior to dinner, set your cooker to "low" and season your bird with the sage, salt and pepper.  Stuff the rosemary in the cavity and place the bird breast side up in the cooker.  Pour the wine over the bird.  Place the lid on the cooker and leave it on for the full 4 hours.  At the 4 hour mark, check the turkey for doneness using a meat thermometer and seeing if the cooking juices run clear.  Allow to rest 10-15 minutes prior to carving.

If you want crispy skin, heat the butter and oil in a large saute pan over high heat until smoking.  Brown the turkey on all sides and allow to rest at least 10 minutes.

The great thing about this enclosed steaming method is the moistness of the finished meat.  Turkey is naturally a lean product, hence all the fuss about not over cooking it.  However, this way keeps all of the moisture in the cooking vessel with the bird, meaning you don't have to baste, stress, or make gallons of gravy (although there is nothing wrong with that as it goes with just about everything on the table)

Don't limit turkey to a once or twice a year meat.  Get an all natural turkey breast, cook it over a weekend, let it cool, and you can skip the deli on your grocery runs.  Let this cool, slice it against the grain, and enjoy some killer turkey sandwiches. 

Have yourself a merry jar of pie filling?

Oh joy of preholiday baking joys!  The King Arthur Flour mail order drool fest came in my mailbox today.  My mom and I spent some time paging through it together, playing "I want this" with the different baking pans and flavorings.  Sure, a lot of the ready made cakes and cookies are over priced, but it's always fun to look.  A few more pages in, and we hit the lazy from scratch cook jackpot - pecan pie filling in a jar.

Yes, this jar costs more than the gas and ingredients you would need to make your own pecan pie, but this isn't all that bugs me about this product.  Ladies, pecan pie filliing is simple, heck, I usually don't even measure some of the ingredients, just mix and bake.  But by King Arthur selling this product, they are telling their shoppers that no, you don't have the ability to make this yourself, and because this product sells we.are.believing.them. 

Are you serious?  A company that markets how many different types of breadmakers and specialty flours wants to try to belittle my baking confidence?  Doesn't add up - I apparently have the pastry fortitude to make my own whole grain breads from scratch using Italian bread pans, yet cannot put pecan pie filling together (But I do have the ability to bake it myself.  I feel better now.)

I have more respect for people who patronize a good local bakery and buy a pie than try to pass this dessert off as homemade.  Honesty, especially with baked goods, is always the best policy.  At least person A isn't sitting on the fence of store bought and made it myself.  No shades of gray in pie!

 Just say no to ready made over priced processed products.  Get out the brown sugar and eggs and make your own pie filling.  This isn't rocket science, this is classic Americana being sold to you in a jar, shipping and handling not included.  Really want to stick it to the proverbial man?  How about sticking this on your dining table and then your mouth this holiday season?

Classic Pecan Pie

Enough pie crust dough to line the bottom of your favorite pie pan

1 C brown sugar (dark is best, or add in 1 Tbsp molasses to light brown)

2 eggs

2 oz melted butter, unsalted

1 tsp salt

2 tsp vanilla extract

1 1/2 C pecans

Mix all, pour the filling into the unbaked pie shell.  Bake at 350 for 30-45 minutes or until top is set and amber brown.  Cool at room temperature and serve with whipped cream, ice cream, egg nog, you get the idea.

See?  Was that really that hard, King Arthur?

Waste Not, Eat Ice Cream

One of the fun aspects of my line of work is the chance to be creative.  Sometimes, creativity comes out of excess, a forced creation, if you will.  There's a case of peaches in the fridge, use 'em!  Sometimes, the way to best use a product before it turns are obvious.  Other times, a bit more mental leg work is needed.

Not too long ago, I was the recipient of a case of mint.  Yes, a case.  2.2 pounds of the fresh herb, more than I could possibly use as garnish before it started to turn black.  Me being me, the first place I turned was my ice cream freezer.

The additions of mint at different stages of making the ice cream really makes the flavor pop.  Be sure to strain the base before freezing it.  Add one cup of chocolate chips if you're into that sort of thing.

Fresh Mint Ice Cream

1 qt heavy cream

2 C whole milk

12 egg yolks (use the whites for angel food cake, breakfast, etc)

2 C sugar

1 Tbsp creme de menthe

10 sprigs, plus 2 Tbsp finely minced mint

In a large sauce pan, heat the cream, milk, 1 C of sugar and 5 sprigs of mint until barely simmering.  Mix the yolks, remaining sugar and creme de menthe until well blended.  Slowly add the warm cream mixture to the yolks, mixing constantly.  Add the remaining mint sprigs, reserving the minced mint.  Allow the base to cool over ice for at least 45 minutes.  Strain, add the minced mint, and freeze in your ice cream freezer according to instructions.  If desired, add 1 C chocolate chips or finely chopped chocolate (milk works well).  Freeze for at least an hour and enjoy.

Frites d'Aubergine

Or, simply put, a way to turn extra eggplant into an insanely addictive party nibble or side.  Serve these with any type of dipping sauce that you would use for French fries and get ready to rethink eggplant!

2 medium size eggplants

1/3 C Kosher salt

Using a mandoline or very sharp chef's knife, slice the eggplant into fries 2 inches long and 1/4 inch square.  Removing the skin is optional; I prefer to leave it on.  Avoid cutting into the seeded middle of the eggplant.

In a colander placed in your sink, toss the fries with the salt and allow to drain for at least 30 minutes.  Once the time has elapsed, dry the fries on paper towels, removing as much moisture as possible.  No further salt will be needed.

Blend 1 C of Bisquick (I use the Heart Smart type, but use whatever you have on hand) with 2 C of water and 1Tbsp dried Italian seasoning to create a batter. 

Heat 1/2 C vegetable oil over medium heat in a large skillet.  Toss the eggplant with the batter and fry in small batches until golden brown on all sides.  Drain in a single layer on paper towels.

These are amazing with sweet and sour sauce, but feel free to use tomato sauce, pesto, garlic mayo, ketchup, honey mustard, you get the idea.  Unlike traditional fries, these eggplant lovelies are also tasty at room temperature.

This will also work well with summer squash, sweet potatoes or onion slices.

Ladies Home Safety

I'm not a mother in any way, shape, or form, but the advice from Ladies Home Journal's latest issue on how to economically pack a child's lunch has raised some flags with me.  What LHJ suggests might save you a few pennies on the actual food, but could cost you in doctor bills.  This also applies to anyone who brown bags and does not have access to proper refrigeration.

First, a Thermos should never be used for anything other than liquids that were heated or chilled to a safe temperature and are going to be consumed within 2-4 hours.  The liquid stays in contact with the sides of the container at all times, allowing the plastic to maintain the temperature.  LHJ writes about sending your child off to school with chicken fingers in a Thermos.  The irregular shapes of the chicken fingers make it impossible for full contact with the sides of the container.  The air between the chicken pieces also stays at a cooler temperature.   Combine this with the insulating properties of the average elementary school locker, and you've got a recipe for lukewarm poultry and a potential disaster.  Sure, the bulk buy bag of processed chicken may be cheaper than a school lunch or certain brown bag sandwiches, but this is not the way to save.

Another idea that needs to be blasted from the drawing board is the use of frozen bread as an ice pack.  LHJ says that making a sandwich on frozen whole wheat instead of room temperature bread will keep the entire meal cold enough until the bread defrosts around lunch time.  First off, frozen bread takes maybe 15 minutes to defrost, a far cry from the lunch bell.  Bulk buying bread on sale and freezing it is a good way to save if you have the freezer space and go through 2 or more loaves a week.  But trying to use two paltry pieces of bread to keep a lunch bag at a safe temperature is impossible.  Before your child starts his or her first class, that bread's defrosted and sending come as you are invites to any germ in range.

Always play it safe when it comes to food and I would be happy to answer any food safety related questions!

Have Blender, Will Travel

As the weather heats up and the humidity leaves me with a weeks' worth of bad hair days, I'm making more frozen desserts.  Ice creams generally require sticking to a recipe, but for sorbets?  A simple ratio can give you the freedom to exercise those creative muscles. 

Simple Syrup

2 C sugar

2 C Water

Bring to a boil in a large sauce pan, stir as needed to dissolve the sugar.  Cool to room temperature.

Add in 2 C of your favorite fruit puree and freeze according to the instructions on your handy dandy ice cream freezer.  But, the question is, what kind of fruit puree?  Oh, so many options!

Sure, you can stick to the basics, strained raspberries, mango, banana (as creamy as ice cream!), but summer's bounty leaves me wanting a bit more.

Strawberry Basil Sorbet

Puree 2 qts of fresh strawberries in a blender or food processor.  Add in 5 basil leaves and puree again.  Strain to remove seeds and proceed with the recipe above.

Red Wine Blackberry Sorbet

Reduce 1 C of a medium bodied red wine to 1/2 C in a sauce pan.  Feel free to use an inexpensive blend wine - Luna di Luna works well for this.  Add in 4 C of blackberries and allow the berries to mascerate for 1-2 hours.  Puree, strain, and make sorbet.

Repeat with peaches and riesling!

One thing to keep in mind: Most sorbets are healthier than ice creams.  The rule breaker?  Coconut!  One serving of coconut milk has 47% of the daily recommended amount of saturated fat.  Coconut milk does make an amazingly creamy sorbet, but if you're counting calories, augment your bowl with some fresh fruit or a few scoops of pineapple sorbet.

Some words for my younger sister

Dear stupid neighbors,

I'm sure you've noticed by now that I have a dog.  Unlike you, Lucky is a kind, compassionate soul who would never think of harming anyone.  Considering that you also own pets, I am shocked that you thought shooting off fireworks was a good idea tonight.  Maybe I'm feeding Ultra Calm Biscuits to the wrong party.  Just a thought.  ~Chris

On behalf of those who are unable to speak for themselves, mostly because they are too busy cowering in a dark basement, under a stuffy bed, or kitchen table, I am asking you all to consider your 4th of July celebrations.  Enjoy your BBQ's, wear your sunscreen, but please, take it easy with the fireworks, especially if you live in a pet-populated suburban area.  The shiny explosives aren't too good for you, either. 

Getting to Know You

A few weeks ago, I was lucky enough to have lunch with one of my dearest friends from college.   Getting the chance to see her in person is always a spur of the moment undertaking.  We're both in the restaurant industry and always susceptible to last minute schedule changes.  That party cancelled, take today off and come in tomorrow instead.  Someone got sick, can you be here in an hour?  Ping pong schedules have made me appreciate the solidity of the relationships I have all the more.

During lunch, my friend mentioned something that I've been pondering since she said it.  "You never really know someone until you have a meal with them."

There are many ways to complete the sentence "You never really know someone until you..."  Live with them, go through their iPod, and get lost on a dark dessert highway with cool wind in your hair come to mind.  But eat a meal?  I think she's spot on with this.

Beer and chips in front of a tv do not count as this type of meal, nor does anything you consumed while driving.  The meal need not be expensive, extravagent, or even a full plate of food.  In retrospect, many of the times I have learned the most about my dining companion have been over the humblest repasts.  A split mug of tea and homemade zucchini bread on the floor of a dorm room, Taco Bell in a mall food court during a crazy snow storm in upstate New York, sushi in the middle of nowhere, PA.  This conversation took place over a delicious lunch at one of Jersey's best restaurants, but could have happened over PBJ, like it did when we were roommates.

So what is it about a meal that brings out the best or worst in people?  Is there something about the deliberate and purposeful consumption of food that shows us at our true selves?

Table manners first come to mind.  Obviously, one learns the level of sophistication of her dining companion, but it goes beyond chewing with a closed mouth.  Are the dainty bites she's taking natural?  The jerky movements she makes indicate nerves, but is it the food, the atmosphere, or something deeper that's causing them?  Does he feel comfortable enough with me to order that full rack of baby back ribs even though he knows I'm a vegetarian?  Does he believe me when I say I won't judge him as long as he keeps away from my sweet potato fries?  1 word: napkin.  You take it from there.

I've learned so much about the people in my life during natural meal pauses as well.  When there are minimal outside distractions, can someone be comfortable in silence?  I've had dates at fancy restaurants where I've paused because I had nothing to say.  I've had homecooked meals where I've paused because I wanted so much for my next words to count.  Even new friends can feel like old friends when the pauses are natural. 

I can't tell you what foods or what atmospheres will get anyone to open up, but I can promise one thing.  When you focus on the meal and have only the person in front of you as entertainment, wonderfully tragic and amazingly beautiful surprises happen.  The loud classmate who was always such fun at the dive bar suddenly becomes a bore.  The quiet coworker has millions of life stories.  Or maybe, you simply drain the last of your coffee, pay the check, and leave having once again confirmed that you are blessed with a true friend.    

My Farmers' Market Fling

I ran into an old friend Saturday morning at the local farmers' market.  It was opening day for the market and perhaps my joyful mood overtook my common sense.  There he was, beautiful as ever, and I fell in love again.

I should have known better than to hope I could avoid him.  Of course he would be there, why wouldn't he?  He lives for moments like these; it's his time to shine.  I was looking for new experiences, but he sweet talked me like he was chatting up a 16 year old instead of a woman who has been around the tents a few times.

I started looking at one of his cohorts, just to evoke some jealousy.  "Basil," he sneered, "Dime a dozen.  Tomatoes, cheese, bah.  What else can that one do?  I am so much more versatile."

I knew he was right; basil is good, but ubiquitous.  Right next to him, though, was a lovely bunch of fresh mint.  He laughed,"What?  You make mojitos?  Lemonade?  Tacky dessert garnish?  Let's see you throw him on the grill!"

Oh, scallions, I thought as I picked him up from the table, you never were subtle, but you had me at grill.

New Potato Salad with Grilled Scallion Pesto

2 lbs cleaned red potatoes, sliced 1/4" thick

1/4 C Olive Oil

1 bunch scallions, both ends trimmed

2 Tbsp fresh lemon juice

Salt and Pepper

Fire up your grill to medium high heat.  Toss the potato slices and the scallions with 2 Tbsp of the olive oil and season with salt and pepper.  Grill the potatoes 4 minutes per side and the scallions 5 minutes, rotating when charred.  Puree the scallions with the lemon juice and remaining olive oil in a blender until semi-smooth.  I'm a fan of textured sauces, but take it all the way if you prefer.  Toss the potatoes with the scallion dressing and serve warm or room temperature. 

Feel free to make extra scallion dressing to use as a sauce for grilled meats or seafood.  It's a great way to use up extra scallions that sweet talked their way into your market bag!

Dad's Favorite

I got the choco-holic gene from both sides of my family.  Every cook needs a from scratch brownie recipe in her bag of tricks and this is mine.  These chocolate cherry brownies are one of my dad's favorite treats.  Feel free to use raisins or a favorite nut in place of the dried cherries.  Using a mini muffin tin in place of a large baking pan makes these perfect for a family style casual dinner - no cutting and every bite has a crispy outside and fudgy inside.  Hopefully, the dads in your life will also enjoy them this Fathers' Day!

Preheat oven to 350.  Grease 2 mini muffin pans or 2 regular muffin pans.  Do not use cupcake paper liners - the brownies will be impossible to get off of the paper!  Place 2 dried cherries in the bottom of each muffin well.

Melt 1 stick of unsalted butter and 4 oz of dark chocolate in a small sauce pan, stirring constantly.

Beat 2 large eggs with 1/2 C granulated sugar and 1/2 C brown sugar.  Add 1 tsp vanilla and 1 pinch of salt.  Slowly add the chocolate.  Fold in 1/2 C all purpose flour. 

Fill the muffin wells 3/4 full with the batter.  Bake for 25 minutes and allow to cool at room temperature.  When the brownies are removed from the oven, they will be underdone.  Let them cool in their baking pans before removing them.  Brownies will keep best in an air tight container out of refridgeration.   

Wooden Spoon Baking

"Patience is a virtue," I mutter as my order printer spits out tickets on yet another off-to-the-races Saturday night.  It's early for me, 7:30 maybe, and my coworkers in the main kitchen are already in the midst of their rush.  I can hear pans slamming against the worn metal of the range from my kitchen on the second floor. My dance goes from a delicate ballet to a frantic tap a bit later and I've got my fingers crossed.

Contrary to the demands of my art, I am not by nature a patient person.  Yoga has helped with the aches that come from lifting industrial bags of sugar and flour and I drink at least two cups of green tea a day.  In my dreams, I am a consistently calm and collected professional.  Reality usually involves blasting obnoxious rock music on my way home from work.  It’s all about finding balance, something I will spend the rest of my life perfecting. 

My culinary training has provided me with a variety of tricks and techniques that can quickly shorten a to-do list or dinner pick up.  Most often, though, few of them apply to pastry.  I can rush a medium rare sirloin, but that soufflé needs a solid 20 minute baking time and will be ruined with prodding, temperature fluctuations, and general screaming.  My days now are a switch from how they were when I worked as a line cook.  My preparation time is much more demanding than my service time.  Baking crème brulee to order will never work!  One thing pastry has taught me is that sometimes the best response to time constraint stress is not to speed up, but do the opposite.  Illogical?  Maybe not.

Certain activities, like whipping egg whites for meringue kisses with a whisk, are kamikaze baking practices; you will never get the same result without the use of an electric mixer or bionic triceps.  Others are like therapy, even and especially when you stare down a to-do list.

It might take an extra few minutes, but there is something very satisfying about breaking out the wooden spoon for chocolate chip cookies.  Throwing all of my ingredients in a Kitchen Aid bowl and flipping the switch takes the humanity out of a soulful process.  Beating sugar into softened butter by hand makes me feel like I’ve accomplished something, even if all I’ve done is take a few frustrations out on helpless dough.  The end result may be the same batch of cookies, but no industrial mixer has the option to care.    

I’m still learning, as both a person and a nearly self taught pastry chef.  Sometimes I take a few deep breaths right before my timer buzzes.  If my desserts need a few extra moments, maybe, so do I.           

Hurry up, Summer!

Early summer fruit is finding its way into my local grocery store.  Peaches, nectarines, plums are piled high next to the almost local berries.  These stone fruits look tasty, but biting into one tells a different under-ripe story.

So what's a girl to do with a pile of early peaches?  Take a few basic ingredients and turn these rock-like fruits into magic!

In a large sauce pan with a tight fitting lid, bring the following to a boil:

6 C water

2 C granulated sugar

Juice of one lemon

One vanilla bean, halved and scraped

Pinch of salt

1/2 C white wine (use an economical wine or omit)

Reduce the heat to medium and let sit for 15 minutes.

Add 5 halved peaches, skins on or off depending on your preference.  If you do decide to peel the peaches, add the skins to the poaching liquid.  Cover the pot and allow the peaches to cook for 10 minutes.  Turn off the heat, but do not uncover the pot for about 45 minutes.  Allow the peaches to cool in the poaching liquid.

Now for the fun part.  Use the poached peaches as an elegant topping for ice cream (berry sauce optional!), pound cake, or even waffles for brunch.  Store the peaches in the poaching liquid to maintain their flavor. 

The poaching liquid can be saved and used again within a week or even better, reduce it until it is as thick as maple syrup.  Add a tablespoon of the strained syrup to your favorite sparkling wine for a great summer cocktail!

Peachy extras: Clingstone peaches can be used, just slice against the pit, removing 2 large pieces and 2 smaller pieces.  Freestone peaches can be simply halved and pitted.

Omg, Martha!

Love her or hate her, she's got an amazing recipe development team.

I speak of course of The Queen of Domestic Living: Martha Stewart.  Sure, I would love to spend my summers planting a garden of heirloom tomatoes from seeds I had harvested from last year's award winning crop, stitching antique lace onto handmade pillows, and turning my bathroom into a Colonial-inspired oasis, but oh yeah, I have to work and don't have 48 hour days.

Despite the fact that sometimes flipping through Martha Stewart Living makes me feel inferior to my fellow Jersey girl, her cookbooks are some of the most beautiful I have in my collection and her recipes work.  Living the way Martha supposedly lives might be an impossible standard, but the recipe for strawberry shortcake cookies on the last page of this month's issue are crazy easy and insanely good.  For these miniature scone like bites of summer, you'll be forgiven for thinking I have $25 to spend on a spring tine cultivator as featured on page 38, Martha. 

Preheat oven to 375.

Finely chop 12 oz of fresh stawberries and mix with 1 Tbsp granulated sugar and 1 tsp fresh lemon juice.

Mix 1/2 C sugar, 2 C all purpose flour, 1/2 tsp salt, and 2 tsp baking powder.  Add 6 Tbsp unsalted butter and rub until small crumbs form.  (This is so relaxing!)  Add the strawberry mix and blend in 2/3 C heavy cream.  Drop tablespoons of the dough on a parchment lined sheet tray and bake 25 minutes.

If you want to make chopping the strawberries easier, try using a sharp egg slicer.  Hull the berries and slice them longways with the egg slicer.  Rotate them and slice in another direction.  Either hand chop these strips of berry or try using the egg slicer a third time for a nice even dice. 

The icing is my addition.  Martha uses sanding sugar to top these, but they look and taste better with a basic glaze to imitate the whipped cream used in traditional strawberry shortcakes.

Mix 1/2 C powdered sugar with 1 Tbsp milk and drizzle over cooled cookies.

These cookies have been a hit with everyone I have made them for.  And as long as you don't get in trouble for insider trading, you're looking at a new summer favorite!

Customer Service is Dead

So this isn't really about food specifically, but it applies all too well to the hospitality industry.  I sadly think many of you will be able to relate to this.

Yesterday, I spent part of my morning with my best friend going shopping and then lunching.  She was in need of some new summer dresses, so we went to a well known department store.  After some browsing and trying on, she found some items she liked and we got in line to pay.  Keep in mind the register we were in line for was near one of the 2 entrances for this store. 

A man on crutches approached the cashier and asked where he could find a wheelchair.  As one of his legs was in a cast, it was obvious why he needed the wheelchair.  The cashier informed him that wheelchairs were kept in Loss Prevention (why?) on the other side of the building.  At this point, my friend and I looked at each other and knew that common sense was being murdered in our neighborhood Sears.  It would only be a short time before someone would fire the fatal shot. 

I must give this cashier credit.  He recognized how difficult it would have been for this man to hobble over to the other side of the store and called for backup so he could get the wheelchair for this customer.  After a few minutes, his supervisor came bristling over, obviously ticked off that she had been called to help.  As the first cashier finished his current transaction and left to get the wheelchair, Little Miss Cheerful announced, "Normally they have to get (the wheelchairs) themselves!"

My friend and I had been muttering comments to each other during this situation, unsure if we should get involved in something that didn't apply to us, but this was too much.  I had to speak up, even if the man on crutches was unwilling to demand common courtesy.

"Ma'am, he's on crutches.  I mean, c'mon!" My comment didn't really seem to phase her, which kind of scared me.  She simply said that she didn't know and proceded to offer my friend a Sears credit card.  You think we'll be back after watching how you idiots treat your guests?   

Um, he needs a wheelchair for a reason and you expect someone with his leg in a cast to get himself over to the other side of the store?  How?  Is this a test?  If he can get over to the wheelchair, obviously, he doesn't need it?

I think what troubled me the most was that this poor man was willing to endure this treatment.  It's Sears, man!  There is nothing they have that you need right now to not warrent walking out of the store to protest.  This isn't exactly Heart Transplants R Us!

So after this lovely experience, we went over to Applebee's for lunch, one of our traditions.  The food was decent, but we were constantly interupted by our waiter and then the manager asking us if everything was okay.  It got to the point where I almost said,"Do you expect there to be a problem?  If you keep asking if everything is okay, trust me, I'll find something that isn't to tell you!" 

The wisest fortune I ever got in a fortune cookie was "Common sense is uncommon."     

Chomping at the bit

Spring may be my favorite time of year.  After the bleakness that is February in New Jersey, I'm looking forward to long sunny days.  And the food?  I'm already excited.

For most of us, spring is a time of rejuvination, yanking open the windows, and throwing the down coats and snowboots into the back part of the closet.  I'm ready to tuck the crockpot away and bring out my grill.  But what I'm truly ready for is the return of the outdoor farmers' markets.  Before you hit the ground running, here are my tips for getting the most out of your market trips.

1. Keep at least one reusable grocery tote in your car.  You never know when you might pass a farm stand or have the time to stop at the market.  Besides, it seems kind of silly to focus on buying local products and carting them away in environmentally unfriendly bags.

2. Do a lap of the market if you have the time before you make your first purchase.  The first vendor you come to may not have the best prices just as the last one you see might not have the best quality. 

3. Looking to freshen up your dining table?  Pick up some flowers that are usually nicer and cheaper than a flower shop or the grocery store.  In the fall, find decorative squashes and corn, too.

4. Check out local baked goods and other products.  If you have any allergies or ingredient sensitivities, you can get your questions answered by the person who made that product before you buy it.

5. Feel free to talk with the farmers about new ways to use your new purchases.  Those peppers look great; how do you usually prepare them?  Strike up a conversation and you never know what ideas you could walk away with.

6. Kettlecorn.  I don't think I have to say anything else.

7. Fresh herbs are usually a great buy at farmers' markets.  Try something new without spending a lot.  If you like to garden, keep an eye out for potted herb plants.  Grow your own and really save!

8. Know what's local and seasonal.  Just because an item is on a farm stand doesn't mean it came from a local source.  Again, ask questions if you are unsure.

How do you get the most out of your market trips?

Pick me up!

I keep trying to cut back on coffee, usually limiting myself to indulging on the weekends when my dad and I share a pot over breakfast.  Some mornings, I contemplate making more after we've finished the coffee.  Other Saturday mornings, I'm virtuous and only have one cup, yet hate the idea of pouring the extra coffee down the drain.  Actually, I'd rather pour the extra coffee into a silky dessert.  My recipe for the Italian restaurant staple tiramisu isn't exactly traditional.  There is no marsala wine, but the comforting coffee and cheese flavors are there.  Using the ladyfingers is optional, depending on your time, budget, and texture preferences.  I honestly see nothing wrong with making the mousse, topping it with chocolate syrup or shavings, and watching your spirits lift.

3/4 C brewed coffee, extra strong if desired

3 egg yolks (use the whites for breakfast!)

2/3 C sugar

1 tsp vanilla extract

1 C heavy cream

8 oz marscarpone cheese, room temperature if possible

Whip the cream with 1/2 C sugar to stiff peaks.  Reserve in the fridge.

Over simmering water, whip the yolks and remaining sugar until light and fluffy.  The yolks are fully cooked when you are able to see the bottom of the bowl when dragging a whisk through the mixture.

Mix the coffee, vanilla, and cheese until no lumps remain.  Fold into the whipped yolks.  Fold in the whipped cream, cover with plastic directly on the surface of the mousse, and chill for at least an hour.

Optional ladyfingers:

20 store bought or homemade ladyfingers

1 C sugar

1/2 C hot coffee

3/4 C hot water

1 tsp vanilla

Mix the sugar, coffee, water and vanilla until sugar is dissolved.  Soak the ladyfingers in the liquid for about 10 seconds.  Place 10 ladyfingers on the bottom of an 8 x 8 baking pan and top with half of the mousse.  Repeat with the remaining ladyfingers and mousse.  Top with grated chocolate or dust with cocoa if desired.  Chill one hour.

The empty chair has my thoughts

I recently had the joy of spending a week in the Chianti region of Italy on a scholarship from Women Chefs and Restauranteurs; it was my first real vacation in close to 2 years.  The food was amazing, the cooking classes I took were so much fun and my pictures can't do the landscape justice.  Other than the culinary aspects of my adventure, what made the journey exciting was being completely on my own in a beautiful country.  It was me, directionally challenged me, and the little Fiat that could an hour from Florence.

Prior to the trip, I was pretty shy, the type of person who prefered the drive thru to sitting by herself in a restaurant if I was out and about and in need of food.  The only issue?  Italy doesn't exactly support the grab and go meal in many cases and I was getting hungry prior to my first class.  So what's a self respecting gal on a culinary adventure to do?  Thankfully, my passion for amazing food trumped my nerves of sitting alone and I shyly walked into the first restaurant that caught my eye.

Despite my trying to greet the host in Italian, he responded in English, so much for trying to get away with passing for a local.  When I asked for a table for "just me," he smiled and jokingly admonished me for the word "just."  I had nothing to be ashamed of; I might have been a single person, but I was still a polite and paying guest. 

Despite a few odd looks from the other diners, my lunch was a wonderful experience.  The service was attentive and my glass of chianti was a perfect compliment to my ricotta and spinach ravioli with truffle cream sauce.  To think I could have missed out on such a tasty dish simply because I was nervous about eating by myself!

I repeated the experience later in the week at other restaurants in the area.  I actually looked forward to treating myself by myself.  At an outdoor cafe, I lingered over my vegetarian lasagne and watched a street performer for as long as I wanted.  No one to rush me!  Interestingly enough, I was able to observe some of the other diners. Some of them looked at my single eater status and probably thought I was crazy; others looked at their companions and most likely thought they were crazy. 

My last night there, I did three courses at one of the nicer outdoor restaurants in Radda, the small town where I was renting a room.  My meal, including wine and coffee, took almost two hours and cost me a little less than a week's paycheck.  The food was delicious and so was the company.

So, dear readers, here is my challenge.  Go out and eat a multi course meal by yourself in a restaurant with real silverware, respectable service, and food you have been itching to try.  You have nothing to feel ashamed of and no reason to rush.  Order the food you want and tip nicely if the service warrents it.  Indulge in a good glass of your favorite drink and your own company.  After all, if you can't enjoy it, how can anyone else?   

Obsessive Compulsive Dining

Ever have an intense short term obession?  You know, the days, weeks, where you listen to one song, wear the same shoes, or throw on the same sweatshirt.  We get comfort from these actions; the outcome never changes.  But what happens when you start to hit repeat on your fridge?  Like dealing with any obsession, do you give in to eating spaghetti for dinner 4 nights a week or do you flat out refuse to hit up the Taco Bell Drive Thru despite crazy cravings?

My current ingredient obession is avocado, I'll admit it.  But I used my last half of one on this amazing salad and don't think I'll let myself buy any more for a good while.  After gleefully crunching this down, though, I think I might move on to sweet potatoes!  This salad makes a great vegetarian lunch and if it does turn into an obsession?  It's healthy enough to eat again!

Tex Mex Tastic Salad with Sweet Potato Croutons (serves 2)

Dressing:

3/4 C ranch dressing

1/4 tsp ground cumin

1 tsp minced cilantro

10 grinds black pepper

Mix all and reserve

Croutons

1 medium sweet potato, peeled and cut into 1/4" cubes

Nonstick cooking spray

Adobo seasoning

1 C canned black beans, rinsed and drained well

Heat a nonstick saute pan over medium high heat.  Mist the potato cubes with the spray and toss liberally with the adobo.  Brown the cubes on all sides and lower the heat to medium.  Cover the pan and allow the potato to cook 7 more minutes, shaking the pan every so often.  Add the beans and heat through

Salad

1 head romaine, cleaned and cut into bite sized pieces

1 plum tomato, chopped

1 avocado, cut into 1/4" cubes

1 small red onion, thinly sliced

1/2 C grated cheddar cheese

Mix all ingredients with dressing.  Top with sweet potato and beans.

Enjoy!

You Can't Eat the Wallpaper!

In honor of Mothers' Day being a week away, I would like to post about a discussion I had with my mother recently.

For starters, my mom is a wonderful woman, compassionate, smart, creative, and my best friend.  Over the past 23 years, she's encouraged me to chase my passions as far as they'll take me.  This has resulted in a difference in opinion as to what we expect from a dining experience.

My mom's criteria for a restaurant is simple: good food at a reasonable price.  Service quality is lower on the priority list.  Atmosphere is of minimal importance; as long as the dish in front of her is tasty, she's good to go.  It's not that she doesn't appreciate fine dining, but hasn't lost sight of the original purpose of mealtime. 

I'm on the opposite side of the fence.  When I go out to eat, I see no problem with choosing a nicer restaurant when it fits into my finances.  I would rather go once to a higher quality restaurant than go 2 or 3 times to a cheaper place where the food is decent, but service is crap.  I spend my work week pampering others.  When I'm the one sitting in the dining room, I appreciate the escape.  The food will bring me back to a restaurant, but if the service is bad or the surroundings don't make me feel comfortable?  I'll look for another place to eat sooner than I'll give the first a second chance.     

So readers, where do you fall on the fence?  Do your expectations change as your budget does?  What are you willing to pay for and where are you willing to cut back?

Happy early Mothers' Day to everyone celebrating!

Foodie Dating, not Bank Breaking

Ever notice how expensive dating's gotten?  Concerts are costly, movie prices keep going up, and what happens when you're a foodie?  That new restaurant you're itching to try could be a hefty investment for a first night out.   It's the old rock and hard place: you want to impress your new interest, but at what cost?

I'm not talking cold, hard cash here, more like dollars and sense.  You want to get to know someone, but you also want to stay honest.  Never try to be Chez Pierre when you're really Chateau Ronald McDonald.  I once dated another chef who shared my love for sushi.  After a successful first date of sitting at a sushi counter and "talking shop", we quickly became regulars at this restaurant.  After our third date, he refused to let me pay and started dropping some heavy cash every time we went out.  It never bothered him, the credit card came out and that was it.  The relationship ended soon after I moved from the area to finish school, but I later found out from a mutual friend that Mr. Moneybags declared bankruptcy.  What sort of relationship can you build on lies?

Right now, I've got a raincheck date with another chef for one of our area's up and coming restaurants that I might reneg on.  While the original intention was to sample this restaurant, it soon became apparent that getting to know each other on a personal level was the true driving force. 

If the whole point of going out is to enjoy some time with a special person, is it wrong to go cheap for a first date?  Is there anything seriously wrong with grabbing something from a local deli and having a simple picnic in a local park? 

I'll keep you posted as to how this works out.

In the meantime, what are your favorite foodie dates?

Bucks was the word

As "Earth Week" draws to a close, I am tempted to write more of a rant than my usual story plus recipe post.  This isn't going to be a cyber trantrum on why we need to be reminded once a year to be mindful of our planet, but rather a response to a mass e-mail I got from Starbucks.

For the record, I applaud many of the things Starbucks has spearheaded and accomplished.  Offering part time employees benefits, focusing on fair trade coffee, and serving tasty products are certainly things to be proud of.  What got this company under my skin, though, is their supposed "going green" initiative.

Starbucks claims to be one of the greenest companies in mainstream culture.  This Earth Day e-mail promoted Starbucks' commitment to protecting our environment and how they have started "greening" their stores.  Honestly, I'll believe it when I see it.

Starbuck's corporate site talks about using reclaimed materials for floors and counters and the need to use water responsibly.  Green stores will have community boards (how does this help the planet?) and coffee grounds you can take for your garden!  Great, Starbucks.  It's a good start.  But what about all of those plastic and paper cups that go in the trash?  What about your inability to recycle pastic gift cards?  What about the baked goods that are discarded at the end of the day instead of donated to local food banks or shelters? 

I cannot believe that this huge company is so devoted to protecting our planet when virtually every Starbucks store I have ever been in lacks a recycling bin.  This is basic environmental responsibility.  Using coffee bags to decorate a store is of minimal importance when compared to the number of plastic straws and milk jugs that are thrown away with no second thought.  The concept of "for here" cups has been thrown around, but unless you BYOM, get ready to generate even more waste. 

One complaint I've heard from other Bucks frequenters is how it is impossible to a cashier to tell a patron his or her gift card balance without printing a long receipt.  With all of your resources, Starbucks, you are incapable of creating a basic computer program that will display a card balance on a terminal screen? 

So go out and celebrate Earth Day everyday.  Maybe the best way to do so is brew your own coffee.    

Another form of consumption

Sometimes, the easiest way to save money on food has almost nothing to do with the ingredients.  You can shave your expenses simply by planning ahead and being aware of your energy consumption.

Even when you aren't using an appliance, such as a coffee maker or microwave, energy is still being consumed when the applicance is plugged in.  Leaving that toaster connected to an energy source is the same as leaving lights on when you're out and about! 

So other than unplug machines you aren't using, how else can you minimize your gas and electric bills while maximizing the energy you are using?  Here's where planning ahead works.

Try cordinating your meals to only use one appliance.  Turning the oven on for roasted chicken?  Throw in a few potatoes for a side dish rather than using your range to cook rice or pasta.  If you're using your grill for burgers, grill some summer veggies for tomorrow's lunch or some fresh peaches for dessert.

Check out energysavers.gov for more information on reducing your energy usage! 

Cookbooks for Cheap

Unless I'm buying a book for professional reasons, I never pay full price for a cookbook.  Think about it.  So many books have only a handful of recipes you'll try and return to.  Why pay market value for so little?

My secret?  Library book sales!  Check out your local classified sections or ask at area libraries directly.  As the weather warms, more people are out and about, so these sales should start popping up.  Recently, I picked up a handful of dessert books as part of a "stuff the bag for $5" deal. Remember those yearly cooking magazine recipe collections?  Pick up 2001, 02, and 03 for less than the price of a subscription.  

Even if I only get a few ideas from these books, the price was more than right.  Besides, sales like this support local economies. 

And if the books you get aren't worth hanging on to?  Make them a donation to the next library sale you find!

Smart Cut Risotto

The term short cut has such a negative connotation for me, especially when it comes to food.  All I can think of is a butcher who hacks a steak into two smaller pieces so it cooks faster, thinking nothing of flavor or presentation!  I prefer the term smart cut, saving a few moments without sacrificing the integrity of the finished dish. 

Recently, I came across a technique for risotto in one of my Gordon Ramsey cookbooks.  Despite the fact that the technique comes from a world famous chef, I had to try it to believe it would work.  Low and behold, risotto just got easier.

Rather than standing in front of a hot pan of rice and stock for 25 minutes worth of laborious stirring, Chef Ramsey cooks the rice like pasta.  After boiling the rice for 7 - 9 minutes in boiling, salted water, drain it and cool it quickly by running it under cool water.  Add the rice to a pan of sauted onion and some stock and dinner's ready.

For those of you who have made risotto before, I know exactly what you're thinking.  This process removes some of the rice starch needed to make the final risotto creamy.  Try this, you'll be amazed. 

Bonus!  The rice can be cooked the night before and then you're only minutes from a great side.

Apple and Onion Risotto

1 1/2 C Arborio (short grained) rice

1 Tbsp olive oil

1 small apple, pealed and chopped fine

1 small onion, minced

1 C chicken or vegetable stock (You can also use half stock and half apple juice)

1/2 tsp fresh or dried sage

Salt and Pepper

Bring a medium pot of salted water to a rolling boil.  Add the rice and cook for 7 - 9 minutes until the rice is al dente.  Drain and rinse under cool water.  

Meanwhile, in a large saute pan, heat the oil over medium heat until it shimmers.  Saute the apple and onion until the onion is translucent.  Add the stock or juice and sage.  When the liquid is hot, add the rice and season to taste. 

This works great as a side to pork or turkey.  Add a handful of grated cheddar cheese to the final dish for an elegant starter.  

Online before you dine

One of my favorite hobbies is reading restaurant menus.  As someone who bakes for a living, it's a way to be inspired for my own work.  As a passionate foodie, it's a low budget way to eat vicariously through cyberspace.  If I were eating here tonight, what would I order?

Menu browsing can also help you get the most out of your dining experience while using the smallest amount of cash.

1. Take advantage of respectable restaurants without a liquor license. Did you know that bottles of wine get marked up three or four times the retail price in many restaurants? Even if you byob, you still may face a corkage fee.  Bring your own to a place without a bar and save.

2. Check the price on side items.  $7 for a baked potato at a steakhouse?  Selling one potato at that price probably pays for the large bag of potatoes the restaurant uses.   

3. Splurge on items you wouldn't normally make yourself at home.  Love fish but hate the way it stinks up your house for a week when you prepare it?  Enjoy that roasted salmon instead of the beef, knowing your home will be fish odor free.

4. Don't splurge on items you have all the time.  Dining out in these times is becoming more of a luxury.  Why waste your dollars on the same old thing?

5.  Aim for desserts that are made by the restaurant.  Afterall, if they can go to a bakeshop and buy it, so can you.

6. Don't be afraid to try the house specialties.  Think about it.  If the restaurant sells numerous portions of a certain item, product turnover is high.  You know you'll be getting the freshest food. 

7. Try new restaurants after looking at their online menu.  You'll know before you go if the restaurant is a good fit.

Check out:

restaurantpassion.com

opentable.com

menupages.com for a listing of most NYC restaurants

No More 2 Buck Chuck

Attention Trader Joe's shoppers, the wine area will be open in 13 minutes...

In central New Jersey, it's illegal to sell alcohol before noon on a Sunday.  Trader Joe's in Westfield actually chains off their wine section until the clock strikes 12.  It's no wonder they need to do this; their wine prices are fantastic.

I never thought of myself as much of a wine-snob.  Quite the contrary.  There are wines I like and wines I don't.  The only reason I bother remembering names, locations, vintages, and other tidbits is so the next time I am faced with a wine list or store, I can choose something I will most likely enjoy.  As all of us face an ever shrinking food and fun fund, I'm starting to go back to items that are more familiar unless the price is right.  Simply put, an unknown is still a potential waste of cash.

Trader Joe's certainly fits into the fun aspect of my budget.  Today, I purchased 2 bottles of Charles Shaw, an Italian red and a cute canvas tote with dividers for the bottles for under $12. 

I've worked with people who would have rather forgone wine with dinner than be seen walking out of a store with "3 Buck Chuck."  Due to the current rise in prices, Chuck is no longer $2.  The idea of everyone knowing they were only willing to part with a little more than what a 2 liter of soda costs for wine brought them such shame.  Hold up!  When has price been the only signifier of quality?

For those of you willing to enjoy economical wines, Charles Shaw is still a great find.  You can also use the reds for rich beef braises and the whites for chicken and fish cooking.  Even at the "inflated price" of $3, I will happily load my new canvas tote with Chuck.   

Clip It Good!

We all know that going through the Sunday coupon flyers can be a rewarding experience.  Afterall, every penny counts this day and age.  But are these glossy flyers really our new best friends?  And can you fully trust the weekly flyer from your neighborhood grocery store?

One of the main things to keep in mind for coupon clipping is to only cut out coupons for products that you already use or know you have a use for.  Who cares how good of a price you got on those canned kids' meals if products like that don't fit into your lifestyle?   

When a new product is introduced to the retail market, you may be able to grab a great deal on it just because the company wants you to experience the products.  If you piggy-back the low price with a coupon, you'll really get a good deal on something you normally wouldn't have purchased.  Maybe if you like it, next time, you'll pay the marked up price for it without even noticing!  Yeah, right! 

Recently, one of my local grocery stores ran a slew of specials where if you purchased a certain number of products from a specific company, you got coupons to use for your next transaction.  The deal sounded great; money back if you buy in bulk!  Looking closer, though, revealed an ugly truth about the sale.  One brand of soft drink was 3 packs of cans for $12.  In central Jersey, that's pretty steep.  But if you bought 9 items from this company, you got a coupon for $3 off your next shopping trip.  I can't imagine how many people bought this brand of soda just for this deal.  What's scarier is that their competition was priced at 4 for $10 with no strings attached! 

The main lesson here?  Always know your prices.

Go for lunch, save a bunch

Take it from a restaurant insider, one of the best ways to maximize your dining dollar is to enjoy a lunch out instead of dinner.  Many restaurants, from fine dining to casual chains offer deep discounts during lunch hours.  And guess what?  Much of those lunch menus are the same as the dinner one!  Some of the portions might be slightly smaller during lunch, but the ingredients used are identical to the dinner ones.  So your salad might be smaller, but you are still getting the same quality meal.       

An appetizer or dessert with an entree during lunch hours can cost the same as just the entree for dinner. 

Take for example Olive Garden.  Enjoy refilling your salad plate, take most of your entree home for dinner, and save cash and calories. 

Chili's and Applebee's also offer unlimited refills on soup and salad lunches for less than $10.  When a dinner entree alone can cost more than $15, your savings can really add up.

Don't stop going out for meals, just try going earlier! 

Eat your heart out, Starbucks

Grande green tea latte with soy...grande green tea latte with soy...grande green tea latte with soy - oooh!  scones!

Ever notice that no matter how many times you repeat a mantra, baked goods can quickly break you down?  But step back from the glass display case for a moment.  $4.25 for a scone?  Guess again, my fellow foodies.  Get ready to make a whole dozen for that and to top it off, these are more flavorful than anything you can order with your latte.

Dried Fruit and Nut Scones

Heat oven to 375 and line a baking sheet with parchment paper.

2 C All purpose flour

1/3 C granulated sugar

3 Tbsp baking powder

1/2 tsp salt

1 stick unsalted butter, cut into small cubes

1/2 C dried apricots, chopped

1/4 C dried cranberries

1/4 C raisins (golden or dark)

1/2 C nut of your choice, chopped (pistachios or pecans are especially tasty)

3 1/4 C heavy cream

Method:

In a large bowl, mix the flour, baking powder, sugar, and salt.  Add the cubes of butter and knead it into the dry ingredients until pea-sized clumps are formed.  Add the dried fruit and nuts.  Add the heavy cream and knead until the mix comes together in one ball.  Stop kneading as soon as this happens.  Portion the dough into 12 equal balls.  Bake for 14 minutes, rotate, and bake another 14.  Serve warm with your favorite hot beverage.

Optional:

Glaze the scones with a simple icing made from 1/2 C confectioners' sugar and 2 tsp water or milk.

Leaner, Greener, Cheaper

I'm the coupon clipper in my house, the one who gets up on Sunday mornings and gleefully pours over the newspaper inserts, scissors in one hand, coffee in the other. Some weeks are luckier than others, but the thrill of saving at least 5% off of the grocery bill was a great game.
As our economic conditions worsen, fuel and food prices rise, coupon clipping for many of us is no longer a game, but a necessary means of saving. Browsing through many homepages like MSN, Yahoo!, and AOL also yields a list of articles on getting the most out of the ever shrinking dollar. It becomes apparent that our social mindset is quickly changing from "Too much is never enough" to "Scraping by is the new norm". Yes, the times are a'changing, but some of these changes can actually be good for both your wallet and the environment. Here's my 2 cents, or approximately $1.34 at the current inflation on things you can do right now to make your situation better:

1. Get by with less. Eat less food, drive fewer miles, buy less "stuff" that you probably don't need. By decreasing your general consumption of all resources in general, you'll quickly become a healthier individual. This also has a side benefit: fewer doctor visits, less illness, and a smaller, leaner you. 1 cup of coffee instead of 2. Smaller portions of heavy foods.

2. Try to cut back on your driving and trade in that disgusting (yes, I said it) SUV. I don't care if you bought it when gas was $1.47 a gallon; back then, you were consuming more than your fair share of natural resources, and the same holds true today. 75% of folks who drive those mammoth must-be-compensating-for-something vehicles do not need this type of transportation on a daily basis. Stop pretending to conquer the jungles of suburbia and learn to live within current gas prices.

3. Minimize meat consumption. Look at your current grocery spending. How much is going towards these expensive proteins? Try going vegetarian one night a week. Eggplant parm instead of veal. Tofu in that stirfry instead of beef. Peanut butter instead of deli turkey for sandwiches. Meat production is one of the most environmentally harmful processes used for getting food from farm to plate. Consider this: every hamburger stops a beating heart. Take responsibility for what you eat and what, and whom, was sacrificed in the process.

4. Use your local library for entertainment before you go to a bookstore, a music shop, or a movie rental company. That expensive bestseller that you're only going to read once is a hefty investment. Also, consider the amount of paper wasted if everyone else also bought the same book and only read it once, too. The exception to this rule is, of course, books you plan on using for references for many years to come and favorite movies you will watch over and over again. Donate books, DVDs, etc that you no longer enjoy to a favorite charity and get a record of your donation for tax deduction purposes.

5. Clip coupons, but only for products you already use. I try to avoid processed food, so redeeming a coupon for a product like Lunchables is still a waste of my money. Also, by not clipping every coupon, more paper gets reused when I recycle the Sunday paper. Think of sharing the rest of the paper with a neighbor or friend who is also interested in saving.

6. Recycle. Save trees by using both sides of paper. Use canvas totes for grocery shopping. Many stores will give a discount for bringing your own bag. Get a travel coffee mug and fill it with your own hot beverage instead of buying that $3.50 latte. Please stop buying plastic one use spring water bottles and get your own reuseable bottle. FYI: Municiple water is constantly tested for cleanliness. Bottled spring water is not a regulated product. Think about it. Why should water have to travel thousands of miles over water just so you can drink a product you could have gotten almost free from a local source?

7. Minimize make-up. Ladies, here's the honest truth: you're even more beautiful than you can imagine and even more stunning when your natural beauty shines through. Besides, all of the make-up that gets used to clog your pores every year generates millions of non-recycleable plastic containers. Producing those colored chemicals also generates thousands of pounds of waste. Yes, I know, I too love glamming it up for an evening out. However, investing in some environmentally sound skin care products is an even better use of your cosmetics cash. You'll need less make-up to feel done up, your skin won't be abused as much, and Mother Nature will also look prettier.

8.Use your bank's online bill pay option. You'll save time, paper, and not using stamps will certainly add up to about a $25 savings per year. Invest that in a travel water bottle and you'll save even more.

9. Invest in a clothesline. Dry clothes, sheets, etc for free. Not only will you save on electricity, but also extend the life of your dryer and get rewarded with fresher fabrics. Hang used bath towels to dry and use them again. Think about it: you just used that towel to dry your clean self. It's minimally dirty. By using a towel twice, you'll reduce your laundry loads, thus saving on water, electricity, soap, and time.

10. Relax. Turn off the tv, the radio, the computer, the cell phone, all media stimuli. Take a nap, take a walk, stretch, just breathe.

Call me Chris...

Hi, everyone!

I'm Chris, 23 year old pastry chef, CIA grad, and lover of all things food.  I've been blogging at www.chriscancook.blogspot.com for some time, but am interested in becoming the recession blogger for PNN.

A little bit about me:

I've been working in the food service industry since I was 17.  After graduating from CIA with a degree in culinary arts management, a few twists in the plot that is my career turned me to the pastry station of a well known NJ restaurant. 

I cook.  I bake.  I have stuff to say. 

I'm looking forward to posting some of my recipes and hints.  As a hybrid-driving semi-vegetarian, most of my work and opinions revolve around being environmentally conscious.  As a recent college graduate, I know my way around the Sunday coupon flyers and getting the most bang for the ever shrinking buck. 

Want delicious? Come talk to me.  Want reasonably priced?  I can do that, too.  Want prepackaged semi-homemade?  um, I have to go now.

See you at the stove!

Chris