Simple + Fresh = Amazing Guac

I was a medium picky eater as a child.  If my father ate it, I wanted to try it.  If my mother said she didn't like it, I would likely avoid it.  If I never saw it before, I was quite hesitant.

As a mother, I tried to expand my children's culinary world.  As an aunt, I push the envelope even a little further and overall try to offer a wide menu to my family. I remember my sons not only loving fresh fruits and vegetables, but seafood (which I didn't try until late teens) and seemingly exotic ethnic foods I'd never even heard of until I was an adult.

Preparing foods I may not be altogether familiar with is also tricky but forces me to stretch my culinary muscles.  I confess, guacamole has only become a fairly recent favorite of mine and so preparing my own had been a trial and series of experiments until I think I have perfected a blend my family enjoys.

First and most importantly is to begin with fresh, ripe produce.  The avocados have a small window between soft and creamy before they are overripe.  They also prefer to not be really rushed in their ripening process.  The tomatoes I used were hydroponically but locally grown and a small amount of onion, very finely chopped is what this gang prefers.

Once the magic three (I used 2 avocados to half a tomato with the little bit of onion shown) are blended in a mixing bowl, I squeeze in the juice of 1/2 a fresh lime.

A bit of chopped cilantro, salt and refrigerate a bit before serving.

Served with mutli-grain scoop style chips, the guacamole was "all gone" by the end of a special nephew's birthday meal.  Tacos were the main dish and a fancy home baked chocolate cake with berry filling and a selection of ice creams were the final course.

A family birthday dream...

So lucky and grateful to be fed so well with fabulous food and a wonderful family.

Mid Week Madness

Unpredictable Northeast weather predictions, a long day at work with an hour drive each way, an even longer day for the Mr. who had to work 16 hours yesterday then turn around this morning after a few hours rest and report in for another 8 (plus about 3 hours commuting).  No, this is not to feel bad for us, just to help explain how some recipes are born.

Sunday night's roast chicken leftovers

Sunday night's green beans

Sunday night's gravy

Fresh carrots & mushrooms

Served over.....yes, spaghetti

with Italian Bread

It used to make me a little crazy to hear Rachel Ray talk about "stoups" the combination of not quite a stew and not really a soup, but honestly, it is exactly what I have prepared for dinner.  Simple, warming, satisfying...we are happy, together and Fed Well.  Go ahead, bring on the snow!

Bridal Shower Brunch at Bacari Grill

Bacari Grill

It has become quite difficult for me to be around food without my camera or at least my cell phone camera and constantly evaluating presentation, flavor, thoughts... While waiting for the bride to arrive, I took my camera on a buffet tour.  Those who know me, indulge and sometimes even encourage me and at this particular bridal shower, the staff seemed to understand and assisted me by either rearranging or even ducking under the bar while I took photographs.  I am addicted.

The Bacari Grill is located in Washington Township in New Jersey and though for me it was a bit of a ride, I enjoyed the restaurant's atmosphere, attentive employees and of course yes, the food.  

A number of cold cut platters were placed on risers of varying heights.

One of my favorite food combinations in the world is tomato with mozzarella.  I thoroughly looked forward to visiting this platter when it was time to make our plates.

  

I also simply love grilled vegetables.  The look, the feel, the smokiness and the thought that spring and summer will soon be here again.

 What would a brunch buffet be without a few standards like a cheese platter, crackers and fresh fruit?

The twist was the plain yogurt in martini glasses. 

Some were topped with fresh berries or granola or simply chocolate syrup (which is the one I took and piled with blueberries, blackberries and strawberries).
 

 Also on the buffet were assorted pastry and danish treats.

Buffet beverages included a choice of champagne, mimosa or Bellinis.  I do not have enough opportunities to sample a Bellini...

Hot food selections include savory potatoes with onion and pepper alongside waffles dusted with confectionery sugar.  In front of the waffles were bowls of berries.

Also in the hot food area were sausage, bacon, scrambled eggs and ANOTHER absolute favorite of mine - Eggs Benedict!

 

On my plate, the eggs were topped with sliced asparagus and sometimes a forkful of egg was also mixed with a piece of tomato and mozzarella.  OH MY!  

 

A pasta salad with chicken and broccoli was at the end of the hot food line.  Although it is not pictured, a turkey carving station was also a nice touch and the turkey itself was delicious.

The restaurant and bar area were well appointed and decorated.

The coat check was located in the above picture on the right hand side.  I also have to confess, I loved the closet style privacy within the Ladies Room.  Nice touch.  I may start including this in future restaurant reviews.

If this restaurant were located just a little closer to home I would certainly return and would love to sit in this area.

Overall, the Bacari Grill was a fabulous dining experience and the bridal shower was simply lovely.  I loved sitting with my nieces as well as a table of my sister-in-law's long time friends who had some fun stories to share.  A wonderful memory and a day of being Fed Well.

Sunday's are for Low and Slow

Simple Sunday dinner preparation:

1.  Brown a massive piece of beef (venison or pork)seasoned with salt and pepper
2.  Cook it low and slow

Options include adding celery, carrot, onion or just one or any combination.  Add a water, stock or broth, maybe some wine or tomato sauce.  Swap out, switch out and keep playing with the flavors until you find the ideal variation you and your family enjoy the most.  The key, cook it low and slow.  I use my Dutch Oven, cover and let it go for 3 - 4 hours in the oven.  Pot roasts can be cooked on the stovetop.

Pair it with a starch, a vegetable and maybe a salad or skip the starch or just have salad.  The best part is once you learn how to cook meat low and slow, anything is possible.  This particular meal was served over mashed potatoes with string beans and my family and I certainly felt Fed Well.

A Cosmo and Culinary Adventure at Cup & Saucer Diner in Pine Bush

Some days are of course tougher than others, but on a recent Thursday, I kept thinking about my dinner date with a fabulous friend and in kept me going.  Our regular restaurant's main dining room was closed for a private party and so we ventured to the Cup & Saucer Diner in Pine Bush.  I love a diner!

When we were seated and given our menus with a special menu, I was happily surprised to see my favorite drink as the evening's special  I know, a diner with drink specials is probably unusual enough, but what are the odds of my personal favorite on a Thursday.  I was sold!  By the way, it was fabulous as well.

For my friend, a glass of merlot...

We have a ton of things to catch up on as we have not seen each other yet for 2013.  She is busy with home, school, writing, reading, traveling with her hubby, family and her own social scene.  I can also feel overwhelmed at times by many of the same activities as well as commuting, and freelance assignments.  These are not complaints, just full and busting at the seam schedules...for me, they are signs of a lucky life.

Soup or salad?  For me, I decide to take the chicken combo soup to go as I know I will not have room for everything I want to eat.  Spicy soup for my friend -

Because we have decided to eat in our "home town" we both smile and greet a variety of people we know and are happy to run into at the diner.

Soon my friend's BLT on wheat arrives.  I promised to help her with the french fries.  Honestly, I don't think I will ever be able to say no to shoestring goodness.  Who am I kidding - fries can be any shape or size and I am in love; steak cut, skin on or off, crinkle, waffle, sweet potato ah french fries.

"I just love these ketchup bottles with messages," my friend smiles and encourages me to take a picture for the blog. 

I love the ease of a squeeze bottle over glass in the diner.  Every one sticks their knife in the glass bottle to get it going and this is a nice alternative.

My main course at a diner can be anything, but for tonight an old classic favorite - the open face turkey sandwich with mashed potatoes.  The special sides were either peas and carrots (likely to be soggy and overcooked even at the best diner) or the spinach and rice.  I didn't realize until after that this shot looks a little like a plate with googly eyes.

I did ask for extra gravy on the side so I could drown the potatoes in it.

We are joined for a few minutes by a friend who attended a protest rally in Albany during the day.  Regardless of where one stands on an issue, I do admire those who make a stand and do something to have their voice heard.  However, my friend and I discuss the benefits and drawbacks of organized groups protesting a local business to make a point against the owner though innocent casualties of war may suffer as a result.  We can be quite deep and heavy in our talks at times.  The best part is we do listen to each other and consider the alternate point of view from marriage to passing the Federal budget.

Time passes quickly and it is time for a little coffee, tea and dessert.  In her past life, my friend spent time working in a diner and advises me on the best choices to select for this final course.  I decide on the chocolate flourless cake and we keep up the chit chat.

I prefer my tea with milk but always love the look of the lemon slice on the saucer.  What a fabulous few hours to keep me feeling Fed Well until we are able to reconnect.  Diners are the next best thing to just curling up in a favorite chair - they are comfortable and homey and you usually go with those closest to you.

Vegetarians and Carnivores

I wonder if humans are the only vegetarians and carnivores that can share meal times together?  If you think about the dinosaurs, maybe if they could have learned to live side by side and respect each others eating habits they wouldn't be extinct.  Couldn't the carnivores have found something else to eat than their own species?  Does that also make them cannibals?  Too deep for a food blog?  Moving on....

When I have lunch with my good friend, "the vegetarian" (I try not to name names in my blog - but she is much more to me than a plant eater) I still carefully observe her choices and adaptations.  Fast food is fairly easy, she will order "cheeseburger with no meat" which always makes me laugh or salads.  Funny thing this time was we went to the drive through where a salad was ordered minus the chicken.  Good thing she checked before we pulled away as the chicken was included.  When she handed it back to the employee, the woman frowned as if she could not understand why someone would order such a thing then ask for it without the poultry.  The world is a big, wide place with varying dietary needs, thoughts, allergies, opinions....customizing is required.

For me, a favorite combo - chili with no cheese and french fries!  French Fries I say!!

Forks for french fry dipping or fingers?

For the Vegetarian, a picture perfect baked potato with butter and sour cream...

and the custom order salad.

Still looks quite fabulous even without the meat wouldn't you say?

Being able to order exactly what you need keeps many of us feeling Fed Well.  Talking about life with a friend while sharing a meal sustains the soul.

Colin's Pork Chops

Teaching my sons how to cook has been an ongoing process from the time they were old enough to have an opinion about how their food is prepared.  One of the first dinners they both learned how to cook was chicken cutlets.  I am always asked questions when grilling steaks (how long per side), and my younger son, Colin, has certainly shown a solid interest in Spanish influenced dishes.

The best way to learn, is to do and so Colin gathered his ingredients for the chops.  He wanted bone in chops though I already had some boneless in the freezer so I asked he purchase only a small package of bone-in and use up the meat on hand.  I understood his theory, but I really have a harder time with food waste.

He marinated the chops a day ahead of time and I stayed out of the kitchen.  I do know he used my garlic press and had to purchase some Goya products.  Other than that, I will leave the secret recipe for him to disclose.  He let them go in a medium hot pan on the stove and he knew he wanted "that brown color" on each side before turning.  He then place the chops in the oven while the next batch carmelized.

I stayed in the family room, which is close enough if he wants to talk to me, but far enough that I cannot see his every move.  I did offer to make a salad and he agreed this was a good idea.

The rest of the meal sides were Goya prepared either frozen or boxed; rice with pigeon peas, plantains and tostones.  All was quite delicious.  I needed some freshness and juice so I diced up a tomatoe with no other seasonings and simply spooned it over the chop.   

It was not the food that filled me with feeling of being Fed Well, it was of course my son in the kitchen, preparing dinner for his family.  Learning which stove burner heats slower than the others, the meat will take the longest amount of time, and if you do not remove a pot from an electric stove top, the food will continue to cook as the hot coil takes take to cool.  I look forward to the next cooking adventure and wonder if it may be from my older son?  He tends to make Sunday morning breakfasts -  a fabulous way to share and be Fed Well.