Sweet Revenge - NYC

Search for a nice little bakery that was NOT Magnolia...let the games begin.

Sweet Revenge was bustling at 10pm on a Saturday night. We made our way through the late dinner crowd and found the 4 X 4 cupcake display that was supposed to be this places money maker.  We were confused as the case was nearly bare! There were 5 different options, and those options were looking kind of sad. We went with the "Dirty" – Valrhona Chocolate Cake with Dark Chocolate Truffle $3.50. The service was terrible as we were getting one cupcake, to - go, but as I mentioned it was busy.  Our cupcake was wrapped in  non traditional parchment paper, served in a to - go plastic cup and we were given a 'green' wooden fork.

The description promised a lot...we were sadly disappointed, our fork broke, the cupcake kept trying to leap out of the plastic cup and the cupcake itself? My taste buds were the only thing looking for revenge. It was dry and dense. 

Disappointed, we continued the NYC food crawl to....Magnolia.

Grade: C -, go with what works - that seems to be your dinner menu.

Pale Horse Restaurant - West Chester, PA

The new Spence Cafe, Pale Horse, was just that, pale.

The interior seemed decent, the chairs and decor appeared confused to me. It was like those Subaru's that were a hybrid mix of station wagon and pick up truck. Pick what you want to be and commit.

Moving on,  I had to request to have the TV blasting car commercials be turned off, muted or we were willing to move. An old black and white was put on, no sound. If they had modeled the place using old black and white films, this Casablaca, I could have appreciated it.

Drinks: Smoking Loon wine was one of the only ones we could order by the glass and even then it was overpriced.

Food: Bread basket came out with an olive tepenade. The bread needed to be toasted and the tepenade had no taste and no oil....olives and oil just go together, Olive oil and Olive Oyl? Clearly something was missing.
We opted to just put butter on our bread instead, the butter was cold and tore up the bread.
Moving on to appetizer. This was probably the best thing we ate all night. "Poached egg atop garlic herb sautéed wild mushrooms and grilled baguette"  It was really yummy despite using the terrible teared up bread! It should have been toasted (both times!) as mushrooms hold a lot of liquid and the bread became a hot soggy mess. There was nothing grilled about it.

Next, Salad....how can you manage to mess up a TBM? HOW? So I ordered the "Beefsteak tomato stacked with fresh mozzarella and fresh basil with a white balsamic drizzle"  It came out stacked on the saddest 3 lettuce leaves I have ever seen, I believe they were crying actual tears. The under ripe tomatoes left little to be desired. What was the strangest and most disappointing part was instead of the "white balsamic drizzle" there was cold marinara sauce dumped on top of it and NO basil to be found. When I explained to the waitress that it was not what I was expected and I asked about the balsamic she argued with me and told me thats how they make it and thats how it was stated in the menu. Thanks Barbie.

Moving on, she did replace it with a different salad that was alright.

We were going to order one of the great craft beers but there were no lights on the chalkboard and there are tables positioned directly in front of it. So to read it you have to hover over an awkward first date, no thanks.

Dinner, we opted to share the "Homemade potato gnocchi tossed with sautéed cherry tomatoes, capers, garlic and basil aioli" at 17 dollars it was midrange and the only option for a vegetarian. My Dad came to join us and as a fellow vegetarian I had him taste test. The gnocchi was so chewy it was like eating a piece of steak - I thought I gave up meat?!?!?! there were no cherry tomatoes - only diced underipe pieces.  Again, the basil was completely missing and it must have absconded with the garlic because that was AWOL too.

Men's bathroom was horrendous...looked like something that would be in a laundry mat, not a "fine dinning" establishment.

Spence Cafe you are missed....

Grade: D - Missing menu ingredients and poor customer service. Pale indeed, I am hopping off of this steed.

Goodbye Summer...

So I have been so busy that I have hardly had time to cook (eeeekkkk) let alone blog. We've been a busy bunch the past two weeks. Apple picking, My first Tri, Matt's Cross races in the rain and a wedding last weekend. So in honor of the fleeting warmth and goodness that was the month of September I made Mango Avocado Salsa. But let's first talk about the Triathlon...

Matt and I gave up clutch Phillies/Met's tickets to stay overnight in NJ so I could be well rested the night before the big event. Well I finally had an excuse to eat Olive Garden so I was having those yummy breadsticks come hell or high water....or 45 minute wait, at 9pm. Apparently, it's the place to be. After several delicious breadsticks and a bowl full o'pasta we headed to the Holiday Inn (no, not an express) where there were TWO count them, TWO weddings going on. Seriously? Thankfully they sound proof the hell out of those rooms because by 11pm I was fast asleep. At 5am I was up and Matt and I made oatmeal using the hot water from the coffee pot - we were really roughing it.

By 5:30 we were out the door on on our way. I arrived got all situated and matt was as surprised as I was by my over all calmness. There were 75 people - plenty of people on huffy mountain bikes with kickstands. The swim was open bay and I was surprised that it was short...I swam along the outside and finished in a little over 7 minutes. 

The run was the best part because I felt like I was going so slow and yet, I had the best 5K time ever. I was so happy to see Matt and the finish, I had to double check that I was indeed finished.

So I transition to the bike and that was seamless except when I got my bike stuck in the rack. Bike could have been better....in a 2 lap course with a good 6 miles straight into a nasty headwind, aero bars would have been key. Lesson learned, aero bars ordered.

So the results are in...

24th overall, 9th female, 4th age- group = 1:17

Now for the goooooood stuff

Mango Avocado Salsa

Ingredients

        1 mango - peeled, seeded and diced

       1 avocado - peeled, pitted, and diced

       4 medium tomatoes, diced

       1 jalapeno pepper, seeded and minced

       1/2 C chopped fresh cilantro, minced

       3 cloves garlic, minced

       1 t salt & Pepper

       1 t. ground cumin

       1 t. truvia or agave nectar

       2 T fresh lime juice

       1/4 C. chopped red onion

       3 T olive oil

Directions

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in remaining ingredients. To blend the flavors, refrigerate for about 30 minutes before serving.

Produce Pick - Zucchini

Matt's mom gave me this nice large zucchini and after Aidan dug his nails in the one side, I had to find a use for it. We spent the weekend busy...as always. I had a 5K and Matt was in Baltimore for Cross races.  Not so much cooking, and sadly we missed our weekly Sunday grocery trip (and I vow never to go during the week) so before Matt ate all my eggs - were talking 2 dozen a week my friends, I used the last -oops - of the eggs for my 'green bread' as Aidan calls it...I neglect to tell him it's good for him :)

Zucchini Bread

 Makes 2 loaves!

 Recipe from a great clean eating blog....http://sarabconsulting.blogspot.com

Ingredients:

2 (up to 2 .5) cups zucchini, grated, juices NOT removed (1 large zucchini or 2 small)

1 C. oil (1/2  extra-virgin olive oil and for the remaining 1/2 use a light canola oil)

3 eggs, beaten

2 t  vanilla extract

1 1/2 cups (for a sweeter bread, use 1 3/4 cups) sugar or agave syrup

3 C   flour : 1 1/2 cups unbleached all-purpose flour + 1 1/2 cups whole wheat flour

1/2 t baking powder

1 t baking soda

3/4 t salt

1 T cinnamon

1 t Nutmeg

1 t Cloves 

Instructions:Combine zucchini, oil, eggs and vanilla. Stir in sugar. Stir in flour with baking powder, baking soda, salt, cinnamon cloves, and nutmeg until combined. This is easier when done in batches. If the batter looks thick, don’t panic! Place batter into two loaf pans that have been sprayed with cooking spray and bake for 1 hour at 350 degrees. Enjoy!

Mini Burgers On A Stick

I made these for the housewarming party and despite the fact that they were veggie burgers, the 2 cookie sheets I made of them ( like 75) were gone! They even came with a fancy dipping sauce that tastes like it is soooo much more work than it really is, 2 ingredients. So if you are invited to a party and have NO idea what to bring, I am telling you - when people hear 'meat on a stick' even if it's fake, they come running.

Cheese"burgers" On A Stick
Courtesy of Vegetarian Times

Ingredients:

4   whole-wheat English muffin halves, quartered

4   vegetarian burgers, Grillers Prime by Morningstar

16   red onion wedges (1/2 medium onion)

16   cherry tomatoes

8 ounces  reduced-fat Cheddar cheese, cut into 16 cubes

12 mini pickles, cut into thirds

Ketchup Dip

1/2 cup  plain greek yogurt

1/4 cup  ketchup

Instructions:

1. Thread English muffin wedge, veggie burger wedge, onion wedge, and cherry tomato onto skewer. Sandwich Cheddar cube between 2 pickle slices, if desired, and slide onto skewer. Continue adding ingredients until each of 4 skewers holds 4 English muffin quarters, 4 burger quarters, 4 onion wedges, 4 cherry tomatoes, and 4 pickle-cheese sandwiches.

2.  You can make these on the grill or throw them in an oven at 325. Be careful and watch them, only 3 minutes a side on the grill OR 5-6 minutes in the oven - the cheese will melt if you leave it any longer!

3. Whisk together yogurt and ketchup in bowl and serve as a dipping sauce.

Nutrition Facts

Calories 466, Total Fat 18.5 g, Saturated Fat 7.5 g, Cholesterol 32 mg, Sodium 764 mg, Carbohydrate 48 g, Fiber 9 g, Protein 36 g, Sugars 23 g.

Grown up Grilled Cheese

Fall has arrived and so have chilly nights, chilly mornings and an excuse to wear a sweatshirt and eat warm cheesy goodness. When I was a kid nothing more did I love than the standard Campbell's Tomato Soup and a gooey grilled cheese...now I like to think I have matured, but sadly I think only my taste buds have. To satisfy the canned soup and processed cheese void that fills my stomach, I have come up with what I call "The Grown Up Grilled Cheese".

It encompasses hearty off the block cheddar - be gone single serve crap-ness wrapped in cellophane - and warm tomato jam -  you too be gone can shaped condensed red blob. We get the best of both worlds AND I get to use my PRODUCE PICK : Tomatoes AND Sourdough Bread.

Grown Up Grilled Cheese
Tomato Jam
4 slices sourdough bread
butter
2-3 slices of 'good' cheddar cheese - I use Kerrygold Dubliner Irish cheese - yuuuuumy

Tomato Jam
Courtosey of herbivoracious.com (you must visit this veggie blog)

• 24 ounces (by weight) tomatoes, cored and peeled (see above), roughly diced
• 1/2 cup white onion, finely diced
• 1/2 teaspoon rosemary leaves, very finely chopped
• 3/4 cup sugar (you could also try a little less)
• 3/4 teaspoon salt
• pinch of chili flakes
• pinch of saffron, crumbled
• a few grind of black pepper
• 2 tablespoons lemon juice

1. How about this for easy? Bring all ingredients to a simmer (the liquid will all come out of the tomatoes, you don't need to add any). Cook for about an hour uncovered, until thick and syrupy. Taste and adjust seasonings. Makes about 1 cup.

Slice your sourdough in slices, about 1/2 inch in thickness, spread butter on all sides, add as much cheese as you like, add about 2 -3 T of the jam (more or less depending on what you like). Cook in a pan just until both sides are golden. I usually slice my bread thick so even when the outside is golden, the inside is not melted - so I throw it in the oven on some tin foil at 350 for 5-7 minutes, or the cheese has melted.

 

Until next time...eat,love,live...and eat some more.

Housewarming Party

We had a wonderful turn out - and most important TONS of yummmmmmmy food. I was so busy entertaining/ leaving half drank coronas around the house that I - sadly- did not take many pictures. Good times, good food and good booze were had by all - except Aidan, he mostly stuck to juice boxes.

I will list a few of the recipes here (mostly because I am throughly enjoying my brand new MacBook pro - lots of pictures and blogging in the future - and it beats the hell out of using mine which basically said "Kate, I quit - we're over. Yes, my pink Dell broke up with me then had a breakdown of it's own.)

Menu
- Ravioli Bruschetta Salad
- Strawberry Spinach Salad
- BBQ "CHICKEN"Corn Salad
-Deviled Eggs
-Spinach Dip
- Pulled Pork Sliders
- Loaded (w/veggies) Potato Salad
-Nacho Cheese Dip
-Fruit &Veggie Tray
-Mini Burgers On a Stick - the favorite
- Penne Pasta Salad
- Too many desserts to list...chocolate chip cookies, apple pie a la mode, scones, brownies
- JELL-O CAKE

Per request from one of my devoted and faithful blog followers, Patti -who also made the yummy Nacho Dip - we'll start here....

BBQ "CHICKEN" Corn Salad
 Adapted from Vegetarian Times
Vinaigrette:
1 C cilantro leaves
1/2 C vegetable oil
1/4 C lime juice
1/4 orange juice
1 T agave nectar
2 cloves garlic, minced
Dash of cayenne pepper
Salt & Pepper to taste

Salad:
1 package Quorn fake chicken - you can use real chicken too, cut into chunks

1/2 C BBQ sauce

1 C frozen corn
1/2 diced red pepper
1 C garbonzo beans
1/3 C diced red onion
1 package of mixed (organic!)greens, I use a mix of spinach and arugula

To make vinaigrette place all ingredients in a blender and puree until smooth. Set aside. Take entire bag of fake chicken (I believe 1 12 oz bag is about a 1lb real chicken) put in small frying pan, add BBQ and cook  on med/high heat just till heated through, set aside. Toss chicken, corn, pepper, beans and onion together with the vinaigrette. Toss salad mix in with other ingredients just before serving - best served cold.

BBQ Pulled Pork Sliders

*This serves around 20 people*
Ingredients
6 lbs Pork Shoulder (tell your butcher your making pulled pork - they are a great help in selecting the cut of meat!)
24 oz (2 cans) Root Beer
1 Jar of bbq sauce

Add all ingredients to a slow cooker, set on high until it simmers, then reduce to med/low heat. Should take around 7 hours to cook. Serve on mini slider buns.

Jell-O Cake
This is the PERFECT go to summer dessert. Everyone will love it - guarantee - and be asking, how the hell DID you make that??
Ingredients:
2 boxes of sugar free jello (I use strawberry, you can pick 2 different kinds)
1 box of yellow cake (and whatever you'll need to bake it - eggs, oil, ect)
1 container cool whip

Bake cake according to package instructions and let cool. Pierce the cake all over with a fork, think like 20 or so stabs - be generous! Empty both packages of mix into a bowl along with 1 1/2 C water, mix with a fork until it is all liquid. Now comes the scary part, pour the liquid mixture over the cake. You will think it will turn to mush and that there is too much liquid - there isn't - keep the faith! I let mine settle for around 20 minutes. Cover with cool whip, add sprinkles if you wish.


Mini burgers and Grown up grilled cheese to come!

Until next time...eat,love,live and eat some more.