Bzz Agent Fun!

I'm a member of a word of mouth marketing group called BzzAgent and was recently invited to join the Cover Girl 50th Anniversary campaign. 50 years, Cover Girl? You hardly look over 25!

There's something to be said for companies that have been going strong for 5 decades, yet still stay modern and on trend. Cover Girl does just that while making it look easy, breezy, beautiful.
Now, as a chef, I don't wear much make up, but have had success with Cover Girl. I'm a fan of their lip glosses.

Want to join the fun? Check out: img src="http://img.bzzagent.com/image/covergirl.png?Type=activity&Activity=0493515942&Campaign=7010289794&Uid=432279&token=553174ce7b21a76ecb67035b905eb14d" alt=""/

I feel like spinach tonight

Creamed spinach is one of the mac daddies of comfort food. It's rich, silky soft, and often just enough fat to make you forget you're eating something that was once healthy. Stop paying so much for this tasty side at expensive steakhouses and oh, yeah, this also won't break the calorie bank!
"Creamy" Cheesey Spinach
1/2 C cottage cheese (full or regular fat)
1/2 tsp garlic powder
1 large pinch of nutmeg
2 Tbsp parmesan cheese
1 medium onion, minced
2 Tbsp olive oil
1 10oz package frozen spinach, defrosted and drained
Salt and pepper to taste

Method:
Blend the cottage cheese with the parmesan, garlic, and nutmeg until smooth in a food processor or blender. Reserve
In a large saute pan, heat the oil over medium heat until it shimmers. Add the minced onion and cook until just starting to brown, about 4 minutes. Add the drained spinach and lower the heat. Slowly stir in the cheese mixture, being careful not to let it start to bubble. Season to taste. For a thinner finished dish, add chicken stock or milk.
This is also great made with a few slices of Swiss cheese mixed in at the end.
http://chriscancook.pnn.com/13501-recipes#ixzz0HcdzxDMK&D

Redefining Salad

Up until this past year, when I thought of the term "salad," my mind filled with images of crisp romaine, carrot curls, some sharply tangy dressing, and maybe a nice piece of grilled fish to round it out. Sure, I've made other types of salads, plenty of dressings, and used every fat-loaded condiment known to minimize any aspect of health associated with salads. But recently, when changing the dessert menu for spring at the cafe where I work, I returned to the faithful idea of salad.
One of the new items on my menu is a mango cheesecake. Light, creamy, tropical, perfect for the warmer weather. But, this wasn't enough, oh no. What could make something so simple pop without compromising the mango flavor? A fresh and fat free dessert vinaigrette!
As a chef, the idea of simplicity appeals to me. As a writer, I return to a line from Shaw's Pygmalion: alliteration is natural to a poet. So mango cheesecake gets topped with mango mojito salad.
You can use this basic and versitile dressing for savory salads, too. Chop some romaine, slice in some mango and avocado, and maybe add some grilled shrimp, and you've got an amazing late spring meal. Or, drizzle over your favorite fruits for a refreshing dessert.
Mojito Vinaigrette
3 limes
1 lemon
1/3 C granulated sugar
10 mint fresh leaves
Zest 2 of the limes into a small bowl using either a rasp or peeler and knife. Combine with the juice of the 3 limes and the lemon. Blend in the sugar and allow to stand if needed. Don't worry, all of the sugar will dissolve. Finely mince the mint and add it to the dressing. The dressing will be better after sitting for an hour. Over time, the mint will discolor, but the flavors will be unaffected.
Read more: http://chriscancook.pnn.com/12167-the-front-page#ixzz0FWvHrlNr&B

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?

Read more: http://chriscancook.pnn.com/12167-the-front-page#ixzz0DQ4GxaMe&B

Downward Dogs and Marinades

As part of my spring resolution, I started taking yoga and kickboxing classes. Spring is such a time for rebirth and change that I'd rather start something now then January. Besides, a girl's got to get out her pent up energy somehow!
So I join a wonderful group of women of varried ages and athletic abilities twice a week. It's amazing - I'm starting to have abs! During my first class, it came out that I'm in the food service industry and I quickly became the group's go-to food consultant. One of my classmates was hosting a birthday dinner for her husband and was looking for quick and tasty grill ideas. Hopefully, these can become some of your favorites, too!
Sweet and Savory
1 medium flank steak
1 C Olive oil (Pomace, a cheaper and fruitier oil works well!)
1/2 C balsamic vinegar
1 clove garlic, sliced
4 sprigs of fresh thyme or 3 sprigs rosemary
Zest of one lime
1 tsp whole peppercorns
Blend all in a zip top plastic bag or glass baking pan. Let marinate at least 4 hours to overnight in the fridge, turning the meat once. Allow the steak to come to room temperature and salt liberally. Preheat grill to high heat. Char steak 3-4 minutes each side for medium rare, allowing the meat to rest at least 15 minutes prior to slicing.
Variations:
Substitute soy sauce for the balsamic and ginger for the zest and herbs for an Asian twist.
Use a bold red wine (red zin or cab sauv) in place of the vinegar, add 1 sliced onion and omit the lime zest for a French inspired steak.
These will also work for chicken and veggies, but may be too strong for delicate fish, depending on your taste.

If you're like me and think joining a mainstream industrial type gym won't keep you motivated, research dance studios in your area. Many are starting to offer yoga and other types of fitness classes. These classes are seriously one of the few things I will drag myself out of bed early for!Read more: http://chriscancook.pnn.com/12167-the-front-page#ixzz0DQ3iCLQq&B

Take Two

I used to say, as a restaurant critic, that one visit to a restaurant should be enough to evaluate the quality of the food and service. After all, in our personal lives, don't we usually give people and places only one chance to make that lasting first impression? Besides, in this current economy, why would you want to waste more money on an establishment that you didn't really enjoy the first time?

I stand corrected. My second visit to Ana Beall's Tea Room in Westfield, you know, the one I gave a glowing review to, will probably be my last.

Unlike the first time my friend and I decided to enjoy brunch there, the staff at Ana Beall's was severely lacking in the happy welcome department. Yes, Sunday brunch is one of your busiest times, but guests should never be made to feel like an inconvenience just for walking through the door. Our table, in an empty dining room, was the worst in the house. Granted, we had a lovely view of the kitchen, but the noise was very distracting.

I ordered the crepe of the day, looking forward to the marscarpone and blackberry filling our harried waitress promised. As soon as it was set in front of me, I winced. Without a doubt, I was facing the thickest, greasiest crepes I had ever seen. The small garnish of dried up julienne of Granny Smith apple and dried cranberries looked like a throwaway component that should have been. My first bite left me confused, something food should never do. Where were the blackberries? What happened to the marscarpone? All I tasted was orange zest. I put down my fork, wondering what had just happened. A month ago, I had enjoyed perfect quiche at this restaurant and now the chef can't even deliver on a basic crepe dish?

I stared at the plate, literally forcing myself to take another bite. Maybe the first was a fluke. Never before in my entire life have I been less motivated to eat a dish. I passed the plate to my friend, who took a dainty nibble of the berry confit on top of the crepe. At this point, our waitress came over to see what was wrong. After explaining some of the problems I had with the dish, she asked me if I would like something else. I ordered the curry eggs, thinking no CIA trained chef would be able to screw up scrambled eggs.

The eggs were brought with a side of toasted stale Wonder Bread instead of the pork sausage. It boggles my mind that Ana Beall's only replacement for a breakfast side is really dry toast. The plate also came with another side of the apple salad, only this one was noticeably drier and discolored. The eggs were cooked nicely, but there was absolutely no salt to be had in this dish. The red onions and grape tomatoes mixed in were a passable addition. The curry flavor was nothing special; I expect to find a jar of basic curry seasoning in the chef's pantry.

Our waitress brought our check and I glanced at it, thinking something must have been comped after the crepe situation. Apparently at Ana Beall's, goodwill is dead. I was charged for my eggs, the tea, the breadbasket. Honestly, this is probably the first time I've ever been to a restaurant where I have had a problem with the food and no effort was made to try to win me back. Give me a free dessert, comp the replacement dish, drinks on the house, scones to go. Nothing. And that, my friends, is my lasting impression of this place.

Don't get me wrong; I am not one of those diners who walks into a restaurant expecting to find fault with everything from the decor to the dessert simply to demand a reduced bill as restitution. I've seen people like that; I've served them, I've cooked for them. I certainly don't applaud them.

What truly bothers me, though, is that a new restaurant, in a poor economic climate, is unwilling to even attempt to bring a disappointed guest back through a simple gesture of goodwill.

The search for a great brunch place continues.

Scones, glorious scones!

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.