Sunday Night Prep

One thing I've learned over the years cooking for myself is that if you can muster up enough energy one day a week to prep some food, chances are you can eat good all week long with little effort.  This is especially handy for nights when you get home late and don't feel like cooking.  Now that the weather is getting a bit warmer, I decided to pick back up on one of my favorite Sunday night prep habits: grilled chicken.  I take a large package of chicken breasts, brush on some olive oil, sprinkle with kosher/sea salt and fresh ground black pepper and grill them up.  Of course you could also do this inside on a grill pan or a Cusinart Griddler to the same result.  To get perfect grill marks, rotate the chicken 45 degrees halfway through cooking each side.  The best part is that now you have laid the groundwork for exciting dinners all week long.  One of my favorite ways to eat leftover chicken is cut up in a whole wheat tortilla with melted 2% shredded cheese (mexican style), black beans, salsa and avocado, but hey that's just me.  The possibilities are endless.

Marc Forgione

I find myself traveling quite often these days between Boston and New York for job interviews.  One of my favorite things about New York is the restaurant scene, which is constantly evolving.  One restaurant that happened to slip under my radar until recently is Marc Forgione in Tribeca.  Headed there for dinner last night and was immediately drawn in by the modern farmhouse design - raw wood tables sans tablecloths, lots of exposed brick and glass lantern lighting overhead.  The service was super attentive, but the true standout was the food.  I've heard that the menu changes quite often to showcase seasonal ingredients from the 29 year old stellar chef and restaurant namesake.  During my visit I thoroughly enjoyed the divine, hot from the oven potato rolls with caramelized onion butter, an incredibly tender veal appetizer, Casco Bay cod with littleneck clams and rutabaga fondant in a carrot emulsion and the affogato dessert with crunchies and nutella sauce.  Although I get the feeling anything you order here will be just as delicious.  Its no surprise that the restaurant just earned a 2010 Michelin star.

134 Reade Street, New York, NY (212) 941-9401

Food Find: Kashi GOLEAN Crisp

I am obsessed with this new cereal from Kashi, GOLEAN Crisp Toasted Berry Crumble.  If you have ever tried the original Kashi GOLEAN and sworn off Kashi for good, do yourself a favor and give this a try.  It has the most amazing texture that is crispy without being crunchy and jazzed up with the addition of dried cranberries and blueberries.  It has the trifecta of healthiness you would expect from Kashi (9 grams of protein, 8 grams of fiber, 18 grams of whole grains) while managing not to disappoint on taste.

          

Clear Flour Bread

A few weeks ago I found myself in Brookline, MA where I used to live during college and still one my favorite neighborhoods in the Boston area. I was there for brunch at one of my favorite spots, Zaftigs. But, I had recently heard some buzz in the local Boston press about a small bakery nearby called Clear Flour Bread and was wondering what all the fuss was about.  I was only more intrigued when I pulled up and noticed that despite the cold temperature outside and the fact we were in the midst of a rain storm, there was a line out the door, that wrapped all the way around the corner.  I jumped in line and waited, salivating all the way, as the unmistakable aroma of freshly baked bread and pastries filled the air.

Inside was every type of bread and baked good you could ever imagine from a crusty Pain Meunier loaf (cracked wheat, whole wheat flour, wheat germ & white flour) that was delicious sliced for sandwiches and later in the week for french toast to Morning Buns (similar to sticky buns with cinnamon and with or without walnuts) that have won the coveted "Best of Boston" award.  I don't have enough good things to say about this place.  One thing is certain - I will soon find an excuse to return and happily brave the line for the goods here are seriously well worth the wait.  I suggest you do the same.

178 Thorndike Street, Brookline, MA (617) 739-0060

Granola Goodness

I went through a period of time when I ate Fage 2% Greek Yogurt every single day and then inevitably got so sick of eating it, I was forced to banish it from my diet.  I do this often.  I knew though, that someday I would make a return to my beloved greek yogurt and that day has officially come.  What better yogurt topper than granola, and when I came across this recipe from celebrity chef Jamie Oliver (author of Jamie's Food Revolution), I decided to give it a go.  The first time I made it, I followed the recipe exactly and the granola was delicious, but for me it just wasn't quite crunchy enough.  I tweaked it a bit for my second try and the end result was utter perfection.  The great thing is that you can change it up to suit your tastes by using different nuts, dried fruit, etc.  I don't know about you, but I know I could never go back to eating store bought again.

Easy "Cherry Vanilla" Granola (adapted from Jamie's Food Revolution)
Serving size: 1/3 cup

1. Preheat oven to 350 degrees
2. In a large bowl, mix together: 2 cups quick cooking oatmeal (not instant), 1 heaped cup mixed nuts (i like slivered almonds, hazlenuts and walnuts), 1/3 wheat germ, 3/4 cup unsweetened shredded coconut, 1 tsp ground cinnamon
3. In a small bowl, whisk 1 egg white and  1/2 tsp kosher/sea salt until frothy, then stir in 5 tbsp real maple syrup, 3 tbsp olive oil and 1 tsp vanilla extract
4. Pour the wet mixture over the dry mixture and stir until evenly coated
5. Spread onto a rimmed baking sheet
6. Cook 15 minutes, then gently flip the granola over with a spatula and continue to cook until golden, about 10 minutes more
7. Remove from oven and mix in 1 heaping cup dried cherries 
8. Let cool completely then store in an airtight container for up to 2 weeks

Sunday Brunch Staple

Sunday brunch is a meal perfected if you ask me.  Actually, I'd take a good egg sandwich or some brioche french toast or a mimosa any day of the week.  Unfortunately, I don't always have the pleasure of heading out to an indulgent brunch and eating to my heart's desire, so I have perfected a brunch recipe to make at home that is equal parts healthy and delicious.  It tastes just as good right from the oven or at room temperature and reheats well in the microwave if you have any leftovers (wrap one piece in a paper towel and cook for 25 seconds).

Spinach and Feta Cheese Frittata

(4 regular servings or 6-8 as part of a bigger brunch spread)

Ingredients:

• 3 whole eggs, 4 egg whites
• 1 cup cooked spinach (i like to use frozen chopped spinach,cook it in the microwave, then season it with a little lemon juice and pinch of nutmeg) 
• 1/2 cup good quality feta cheese, crumbled
• 1/4 cup good quality parmesan cheese, freshly grated
• 1-2 tbsp butter or oil
• black pepper & sea or kosher salt to taste

1. Whisk together whole eggs and egg whites
2. Stir in spinach and feta cheese
3. Season egg mixture with some salt and pepper
4. Melt butter or oil in an oven safe skillet
5. When butter foams or oil is hot, add the egg mixture and top with parmesan cheese
6. Cook over medium low heat until the bottom is set and edges are beginning to set
7. Transfer skillet to 350 degree oven or put under the broiler until top is set and starting to brown (check every 5 minutes for the oven or keep a close eye if you use the broiler)
8. Serve warm or room temperature

Also, for anyone interested in an amazing Sunday brunch in the Boston area, look no further than Tremont 647 in the South End.  Two reasons why: "big girl" mimosas and homemade "pop tarts" 

The Table is Set

With spring comes a chance to try new things.

Welcome.  Creating a food blog has been something I have been meaning to do for such a long time.  I am really excited to finally be able to share my passion for all things food with family and friends through this site.  Coming up you can expect to see posts of my favorite recipes, restaurants, food finds and much more.   Be sure to subscribe above to my RSS feed and stay tuned!