Le Cafe a Mon Emploi

French makes everything sound so fancy doesn't it?  The title of this blog is simply, "The Cafe at my Job," but the language certainly lends a bit of class to the potentially mundane.

Here comes the pun, Cinnamon Raisin French Toast at the Cafe.  French Toast, ha!  No, seriously, this was a special made to order 3 slice serving of raisin bread dipped in egg mix and thoroughly dusted with cinnamon.  I usually don't eat 3 slices of french toast, but, I have to admit I was able to finish this without incident.

Same day and I return for "Hello Deli."  Please don't groan, but that is what our cafeteria has nicknamed sandwich-made-to-order day.  One of my favorite aspects is the Ciabatta rolls!

Other choices include typical breads as well as New York style hard rolls from a local bakery.

In addition to traditional deli meats, a choice of chicken cutlets are available; grilled with red pepper flake or fried.  A selection of cheeses, lettuce, tomato and spreads are offered as well.
                                                                                                                                                                                                                                                                                             

I love the crispy chicken on Ciabatta.  If a sandwich were named for me, this would be it!  In fact, the dill pickle spear, bag of classic chips, bottle of water and the sandwich should all be bundled together and sold as the Fed Well lunch special.  Or some other more magical name.  Of course it wouldn't be wrong to take it to the next level and add a slice or two of bacon!  Ah the plus side of the cafe at my job!

Super Bowl Part 3 - Everything Else

With every prepared buffet, the cook runs the risk of putting out one bad dish.  For me, it was the guacamole.  The avocados weren't quite ripe enough and giving in to the Google-ability of most anything, I looked for a way to speed the ripening process.  Sometimes, it's best not to bother messing with Mother Nature and forcing it with a microwave.  The right thing to do would have been to go without. But, I gave it a good try.

I put the guacamole into one of my new (old) favorite serving bowls.  I found this by accident this past summer among somethings my mother-in-law gave us for a yard sale.  Love it!  Bad food in a beautiful dish is still bad food.
 

Next up, whiskey marinated ribs.  Well, whiskey barbecue sauce.

And the reappearance of an old favorite - stuffed mushrooms.  The large mushrooms are stuffed with crumbled and browned sausage, bread crumbs and mozzarella then baked at 350 until the cheese is melted.

A crudite platter is also a bit old-fashioned yet, exactly what we needed to help lighten things up.  The crisp, fresh vegetables are always welcome.

One missing element, well no one really missed it, was a dessert course.  No one seemed to care that no brownies, cookies or cake were on hand.  We feel Fed Well without the extra sugar. 

McOptions

How many menu options are on the board at the Golden Arches?  They have added salads and revamped the Happy Meal to include apple slices instead of fries, filet-o-fish, chicken nuggets, but, where is the veggie burger?

The first time I went to McDonald's with my vegetarian friends I was more than curious about what she would eat.  I assumed a salad.  No, she orders a cheeseburger, no meat.  So, a pseudo cheese sandwich.  Dear McDonald's, Can't you do better?  Sincerely, Supportive Friend who also enjoys a good alternative now and then.

I know, I know, when I go to McDonald's I am mostly about the Big Mac and I have confessed I am quite aware of what I am getting myself into but if apple slices can replace fries (the most holy of fast food holy foods) than certainly some kind of veggie can be whipped into a suitable patty.  Right?

To further stretch her culinary creativity, my friend pulled the roll apart and placed some fries on her cheeseburger no meat.   Fabulous!

We ate together in the conference room in our department and though we had already more than indulged ourselves in our daily caloric intake, maybe a sweet treat is needed. 

COOKIES!  The perfect individual baked good.  Chocolate chip, oatmeal or white chocolate chip.  I am a sucker for the classics so the chocolate chip was my choice.  It was the right blend between chewy and firm, sweet without being nauseating.  Tomorrow, peanut butter and jelly with a small carton of whole milk.  No joke.  A bit of creativity, fun and food whimsy with limits and I am Fed Well.

Part 2 - Customized "Mexican" Dip

About a million years ago (20), I had this "Mexican" dip for the first time.  I don't really think it is Mexican at all and it really isn't taco dip, but it is a layered hot dip for nachos.  We also sometimes refer to the person who first gave me the recipe in the name and call it, "Aunt Jane's Dip."

To begin, a typical batch mean browning one pound of ground beef then following the directions on the packet of taco seasoning mix.  For the Super Bowl, I used half beef and half ground venison.  Once the beef is drained and seasoned, I add one small can of green Chile peppers.

Spread one can of refried beans in the bottom of an oven safe dish. The next step is where the customization comes in for this house.  One son has claimed he does not like olives and so I only spread them out on the right side of the pan before covering with the seasoned meat.

Cover the entire pan with sharp cheddar and bake at 350 until it is heated through and the cheese is thoroughly melted.

This dip not only has several names, it is almost always a crowd pleaser and can be served with whatever variety of chips your family prefers from lime flavored to the multi-grain scoops (our current favorite). 

Yes, I have one funny story about this treat.  We once had an electrician in our house who installed recessed lights in the living room and kitchen and while he was working I made this dip.  I offered him some and after taking just one bite he said, "You know what?  This would be really good with some sour cream."  I was speechless.  My family held their breath.  Who dare imply the dip need any improvement?  We laugh about it now, but I was quite surprised at his response.  Not, "thank you," or "this is good," but a straight forward opinion about how to improve a good thing.  Oh well.  We will always laugh about it, smile, keep eating and remain Fed Well.

Super Bowl Prep Part 1 - First Time Chicken Wings

I've never been much of a fan of chicken wings.  I'm not sure if it is the hot sauce, the amount of work required for such a small serving of meat, the mess, or a combination.

Sure, I have been to a ton of parties that feature chicken wings and they seem to be a Super Bowl standard. When my sons were growing up, they always loved wings and sometimes they were a main course for them.

This year, for Super Bowl XLVII, I decided to join in on the full experience and learn how to cook some darn wings!  I went online to my first recipe source:  FoodNetwork.com of course.  Then I worried.

Next, I pulled out my only Super Bowl related serving dish.  Though designed for chips in the middle and dips on the end, I could make it work for the wings.

The recipe directions suggested grilling or cooking in the oven the seasoned wings.  I really need to invest in a rack, but I did season them well and cook at 375 for 20 minutes then turn and cook for another 20 minutes.  The photo is black and white because really, partially cooked chicken is not that appetizing and so the dramatic effect actually enhances the food in this case.

While the wings cooked, I assembled the sauce which was basically hot sauce, butter, garlic, olive oil, vinegar and a splash of lime juice.

Though the picture is of the sauce in a bowl, I did cook the sauce long enough to melt the butter and for all ingredients to come together.  After the cooked wings were coated in sauce, I made up my own rule and put them back in the oven just long enough to get the other snacks together (check for future posts).  I then tossed them in the sauce one more time before placing them in the football dish.

I was triple nervous - I had no reference point, I didn't taste them before putting them out and I broke the recipe rules without knowing how well that would work.  Luckily, everything turned out fine.  My older son was worried they would be too hot (he always orders mild) and I know my younger son was just plain worried.  Next time I will separate the wing parts.  

We watched the game, the entertainment and the commercials with our own running commentary.  I didn't make it to the end as I get up by 5 a.m. and so a late night Sunday football game, even for the National Championship is just too much.

Happy with my wing adventure, we were all able to eventually go to sleep feeling Fed Well.

Orange County Choppers Cafe

A Saturday with the Mr.  Here's how it went:

1.  Buy a new kitchen faucet
2.  Pick up wallpaper glue to make a repair at my Mommy's
3.  Have links removed from the fabulous watch I received as a Christmas gift
4.  Impulse buy a new jacket and a dress
5.  Stop at the beauty supply store for a few necessary grooming products
6.  Have the car washed
7.  Time for a lunch date...

I have wanted to visit the Orange County Chopper Cafe  (Click here for the link to the OCC Cafe) mostly because it is a local tourist site and I want to see what all the fuss is about.  As far as the show, I have seen my share of episodes but would by no means describe myself as a super fan.  Just aware and entertained.

I don't know why but I didn't realize the Cafe was connected to the retail area so I thought it was nice to wonder around and see if any of the bikes I might recognize were on display.  This past summer I organized a fund raiser for a local man who lost an arm and a leg in a motorcycle accident and Orange County Choppers sent 2 motorcycles for exhibition purposes; the POW/MIA and the Apache. 

I thought it quite controversial or conversational that a Lance Armstrong/Livestrong bike was part of the current display.  Should it be removed or is it a bigger draw now?

Honestly, I've never been on a motorcycle in my life and if I really share, I am afraid of them.  I also forgot how very long these particular choppers are from front to rear wheel.

I wasn't sure at all how this car fit into the mix, but thought it looked pretty cool.

On to the cafe...

We were greeted fairly promptly by one of the two hostesses working and seated by the open kitchen.  It was nice to smell the food and somehow reassuring to be able to see into the kitchen.  Our waitress (server - I never know what is the proper and politically correct term) came to our table as soon as we removed our coats.

I needed a minute to decide from the drink/wine/beer list.  Which do you think I ordered?  I have to confess I already had it set in my mind that I would be having a burger and I thought this particular drink would be the best choice for me.

Give up?  The Mile Marker Margarita.  I like Margaritas when they are served over ice best not frozen, but I do like a salted rim.  This cocktail was tasty without feeling like an alcohol overload.

 

If you have been following this blog for any amount of time you may already know the Mr. is likely to order chicken when we are out.  In keeping with his predictable self, he does order a chicken club without cucumber slices.

I am a HUGE Food Network junkie and of course love watching Guy host Diners, Drive Ins and Dives.  In one episode and in the promos he cries out, "Onion Jam" and the way he performs those two small words will stay with the viewer.  When I see the OCC Cafe Onion Jam Burger on the menu, I hear Guy's sing-song voice and want to play air guitar for just a moment or at least hold up my hand with just my thumb and pinky sticking out in a salute.  Yes, the onion jam burger prepared medium/well with sweet potato fries and it comes with fried mozzarella.  What could go wrong?

I loved the presentation.  How fun to have a custom branding iron for the buns.  The cheese, well, we each tried one and it simply was not our taste.  Nothing wrong with it, just was not for us.  Everything else, down to the dill pickle spear, was fabulous.

At the end of the meal (I almost finished), we were asked about dessert and I just couldn't do it.  I did decide a quick trip to the Ladies Room was in order and was happy to see a fellow tourist with her Iphone camera out in the hallway.  The walls were decorated with various celebrities posing with Paul, Sr.  The Mr. and I did notice a lack of anything related to any of Senior's sons at the Cafe.  Coincidence or by design?  His idea or his son's?

Bill Murray.  He is just so likable isn't he?

I did photograph a few others, not for Senior, but the person he is photographed alongside.  I've been a Nicolas Cage fan since Moonstruck...but then I see the one that makes me stop and smile -

It is Guy "Onion Jam" Fieri!  Though his NYC restaurant  (Click here for the link to Guy Fieri's NYC restaurant) was panned (horribly) by the New York Times Dining Section, please be advised it is on my list of places to visit for 2013.  I prefer to decide for myself.

After lunch we continue the day with grocery shopping, I then clean the floors and get back to the general business of life.  Today we have made a memory, being tourists in a nearby town, enjoyed a nice lunch and are feeling quite Fed Well.

Dinner at the Diner

Friday night.  What do those two words mean to you?  For me, it was the end of the work week, the start of the weekend and it seemed the first night in a long while that I would be able to have dinner with the Mr. and both of our sons.  I was so tired when I got home from work I took a little nap and after a month's wait, I was happy to finally have my new glasses so we went out to celebrate.

When we walked in to the Cup and Saucer Diner in Pine Bush I was able to quickly scan the white board specials and the first thing that caught my eye was the French Martini drink special.  Yes, at the diner.  

Absolutely perfect.  Though I wouldn't find out until later, the drink was a few dollars more than my dinner, but happiness knows no price tag.  

The only issue at hand with having all four of us plus my older son's girlfriend eat together was timing and scheduling.  My younger son had made plans to visit with friends and was already behind schedule.  To help smooth things over we placed our orders and asked our lovely server to please bring his meal as soon as it was ready rather than with our entrees.  She was quite helpful and our plan did come together in the end.

Our younger son did not have to wait long for his crispy chicken ceasar salad and though he ate fairly quickly, it did seem like he enjoyed it.  Ceasar salad is not something I enjoy, mostly because I can not stand parmesan cheese, but the components of this one seemed fresh and well prepared.

The dinner salads also appeared crisp and clean.  The Mr. enjoyed his with Bleu cheese dressing.

The French Onion Soup.  It is a beautiful and savory example of how this soup should be prepared and served.  The broth has a depth of flavor, the onions are a nice size, the plating is practical, the cheese was hot and melty and though the Mr. is the expert, I thoroughly enjoyed my taste.

           

Older son ordered the chicken fajitas and when it was brought to the table in the sizzling pan, all eyes were on this fragrant and hot entree.  The dinner plate held the warmed shells with salsa, cheese and sour cream cups.

The Mr. went out on a limb and ordered a seafood special.  I was worried when the pasta arrived naked.  It may just be personal preference, but it seems pasta is better when it is at least coated in sauce and then I would have understood the seafood piled in the middle of the plate.  Either way, I tried a scallop and it was sweet with a hint of crust.  The Mr. was happy.

What else would I pair with my fancy cocktail but a classic grilled cheese sandwich with fries?  I know, I could have at least ordered a "Happy Waitress" and included some sliced tomato.  It was actually very well executed.  The bread was crisp, the cheese quite melty as you can see it ooze onto the plate and the fries were perfectly crispy.  The French Martini was the perfect compliment to the meal.

Older son's girlfriend arrived in time to only see our younger son for a few minutes which seemed to work out quite fine.  She ordered a grilled chicken sandwich which she said was delicious and I already knew her fries were going to be amazing.

The conversation train had many starts, stops and detours but one common topic was about our older son applying for a "grown up job."  The position would require training in another state which the Mr. completed over 25 years ago as well.  He told a few stories about his adventures and I wondered if our son was off on the same path for now.  Moving and shaking, his adult life is taking shape and we will celebrate the happy moments together, Fed Well.