Snippets

Random bits

Puck V Legasse: Duel of Dinner

In the movie Batman V Superman: Dawn of Justice, there were two superheroes in their own right battling it out in a brawn vs. brawn sort of way. I thought it would be fun to do a comparison of a couple chefs who’s cuisine I recently sampled and see if there was an overall winner; a duel of dinner! To begin, let’s set the stage with two well known and successful chefs, namely Emeril Legasse and Wolfgang Puck, that for all intents and purposes have reached their own individual superhero status in the world of celebrity culinarians. They both are successful TV personalities, have written popular cookbooks, and have reached international acclaim as restauranteurs. They also each happen to have their own restaurant, Wolfgang Puck and Emeril’s Orlando, in Orlando, Florida outside of two famous amusement parks, Disney World and Universal Studios respectively.

When Disney Springs was still Downtown Disney, we visited Wolfgang Puck’s “The Cafe”. I ordered the Butternut Squash Ravioli and my husband ordered a wood fired pizza. (I can’t remember what we ordered the kids… only two of them then!) I do remember we really enjoyed our dinner. This time we had reservations for “The Dining Room,” his upstairs venue with a completely different menu. I have to say, I was really excited to visit Emeril Legasse’s and Wolfgang Puck’s restaurants. To me that just screams vacation, mommy style.

(Side note: Fair or not, if two such well known chefs are going to put their name on the side of a building and imply that their very own recipes can be purchased and tasted inside, I have an expectation that I am going to be impressed. I don’t pretend to have some well-trained palate that can pick up subtleties others would often miss. I’m only saying that if I am going to pay tourist prices for a celebrity chef meal for a family of 6, I’d like it to taste good… Okay?)

Our first stop was at The Dining Room by Wolfgang Puck. It had been a long day on the road (we drove in from Atlanta, Georgia) and we were happy to finally be at our Disney World resort. After we were seated upstairs, we placed our orders. Since I’m on my health kick I ordered the Sweet Corn Chowder (with crab, paprika oil and basil), along with the Apple Salad (with golden raisins, almonds, blue cheese, parmesan, and a sherry vinaigrette). They were very accommodating when Owen ordered a Blackened Shrimp that wasn’t exactly on the menu; My oldest son was excited to find out they offered a children’s steak option; My next two children are pretty consistent with their desire of chicken tenders, and the baby was taken care of with a (non-dairy) pasta marinara.

My soup was fantastic, absolutely delicious. Owen thought the shrimp was probably the best shrimp dish he had ever eaten. Isaiah devoured his perfectly done and tender filet. Naomi and Elijah were happy with their chicken and Noah LOVED the pasta. Just because I could, I tasted a piece of the kid’s chicken. Sometimes I think the best way to know if something is special is to try what you make or order on a regular basis. It was crispy, moist, very flavorful and did not disappoint. But honestly, the baby’s pasta surprised me the most. It looked like a regular spaghetti with a light coating of red sauce, but the amount of concentrated garlic and tomato flavor that clung to those thin noodles was impressive! It was an overall great meal.
A few days later we visited Emeril’s Orlando for a late lunch/early dinner between switching parks at Universal Studios. It was kind of fun that they were offering a free appetizer or dessert with the purchase of any entree. Yay! With the exception of myself, our orders were coincidentally similar to the ones at our other celebrity chef’s restaurant. This time I ordered White Bean & Cheese Enchiladas served over Steamed Mussels (pictured above). Owen ordered the New Orlean’s Barbecue Shrimp with a side of white rice. Isaiah ordered another steak; the middle kids ordered their chicken and fries, and again we ordered the baby a pasta marinara.

I don’t know how I missed the part about the enchiladas being served over mussels. I don’t eat mussels! What was I thinking? Regardless, it was presented beautifully and the enchiladas were delicious. Owen’s shrimp was good, but not nearly as impressionable as the shrimp he tasted the other day. Isaiah ate his steak, but it wasn’t a juicy or flavorful as his previous filet. Naomi and Elijah only took a couple bites of their chicken. The tenderloins were very meaty and the crust really didn’t stay on which made them difficult (particularly for a 3 year old) to handle. To make things worse, Noah took one bite of his pasta and spit it out. To be fair, the pasta was not on the menu, they made it to accommodate the special needs of the baby. But he couldn’t be coerced into another bite. Believing it couldn’t be that bad, I tried it myself… it was edible, but I didn’t want another bite either. At least there was dessert!

In short, here is my theory: Everyone knows that Superman is awesome, but anyone can beat him if they have kryptonite; which makes Batman the clear winner. In this scenario the kryptonite was flavor, and Wolfgang Puck won hands down. Maybe on any other given day it could have gone the other way. Perhaps if we had adventured out from our repetative orders, we would have been pleasantly surprised by a different outcome. And I’d like to add that we had great service at both places. However, as it stands, the next time we’re in Orlando, we’ll make sure to get reservations… with one of them. 😉

 

A Birthday in Jurassic Park

The only problem with having a birthday in Jurassic Park is… the dinosaurs! Aaaah! Run for your lives!

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Okay, don’t be frightened. It’s actually just a cardboard cutout, and you (or the birthday boy) can totally pretend that you are about to punch it in the face.

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It was a group effort to turn my nephew’s home into a Jurassic World. My sister does an amazing job making her ideas become a reality. She, along with her husband, work really hard to make their kids birthday dreams come true. I wish I could say I contributed. (But if you remember, I just got home from vacation and didn’t even have milk in my house…) Needless to say, I was completely useless. But I do know how to appreciate (and photograph) the details!

  

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My dad made the awesome “Jurassic Park” sign over the door. My mother, inspired by Pinterest, made dinosaur bones from marshmallows, pretzels, and white chocolate; she baked sugar cookie “fossils” imprinted with dinosaur tracks; and she painted an umbrella to replicate that crazy dinosaur (the Dilophosaurus) that everyone (or just I) thought was harmless and then it let out that terrible screech and the head fans out and it spits acid at Newman from Seinfeld. Scary.

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It was just protecting the Dino Juice… and it’s eggs. Muwahhahaha. (That’s my maniacal laugh.)

 

There really wasn’t a detail left undone. From the vines hanging from the chandelier to the dinosaur salivating over the food table, for the moment we were all transported to another time.

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A time with danger lurking around every corner… or hanging on every wall.

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On a side note, I think it’s adorable that my nephew requests cheesecake for his birthday. I mean, you might as well have something you’re going to enjoy… If you can get it out of the cage.

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Whew! That was dangerous, but I got a piece.

And I’d like to thank every dinosaur big and small who made an appearance. The birthday bash was a roaring success. (Get it? I’m so funny.)

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Happy Birthday Jude!

Who Has Time to Blog?

So as many of you know I spent the last week and a half on vacation. As the quasi-organised person I am, I set the blog on autopilot, scheduling posts I wrote ahead of time and even filling in a few during the trip. The truth is I love my blog. It’s my getaway, my connection to the outside world, and my sense of professionalism. We had a great time on our spring break, and in reflection on the way home it seemed to provide an endless amount of inspiration with all of the things I could share! Then reality set in.

Of course we held the mail while we were away, so it came to no surprise that upon delivery it would be a bundle. What I didn’t expect was a bill from a collection agency regarding an unpaid balance from my 2014 baby delivery! What in the world? We settled everything already a year ago (so I thought). Ok, fine. Don’t stress about it, I’ll have Owen call in the morning. Moving on.

I was unpacking our suit cases upstairs while my daughter played with the baby in his room, when I heard her scream. “There’s an ant!” My three year old bravely went to get me a tissue to dispose of the ant, while I checked for any more. And yes, there was another crawling up the diaper genie. Ugh! We paid (what I considered to be) a small fortune for an extermination company to get rid of the carpenter ants last fall! Oh please, don’t let this be happening again.

Naturally there tends to be a lot of laundry when a family travels, but not for us. We are the fortunate ones who get to visit my in-laws during our stay. They generously offer their home, including appliances, so we don’t have to pack-up dirty belongings. So where in the world did all of these soiled clothes, blankets, etc. come from? I’d like to know.

I knew there would be no groceries at home, because we were responsible people and used up what we had before we left. So, obviously it made sense to stop and pick up bread for Isaiah’s school lunches on the way to our house. Why didn’t I think of anything to make for dinner? Or milk? Who goes to the grocery store and doesn’t pick up milk? So I trekked my way out this morning to make a dash for the grocery store with three kids 5 and under, after a stop at the bank. In route my baby fell asleep in the car, and you know what? I just didn’t feel like doing it. So through the drive-thru I went and back home.

And you know how I like to deal with all of this stress? Well the washing machine is running and I’ve already called the exterminator. The kids are fed. So I’m going to pretend it’s not happening. Instead, we are going to purpose-lessly decorate eyeglass rims and dress up like Batman, until it’s time to get ready to celebrate my nephew’s birthday. The end.

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Marco Island Farmer’s Market

One of my favorite things to do anytime, anywhere, if it is a possibility, is visit the local farmer’s market. Not only can you get reasonable (and often excellent) prices on local fruits, vegetables, flowers, artisan breads, pastries etc., you get to see and sample a variety of things that grow in the area! I am sorry to say that my favorite cheese vendor had already left for the season (only 2 weeks to go). But not to worry, what I didn’t get to spend on stinky cheeses I more than made up for in savory sausages! The whole experience is really “mommy time” where I can slow down… and smell the roses.

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I enjoy the whole adventure. Some things look familiar…

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And some things look completely exotic!

 

I love to see how the vendors set up their stands.

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And I’m a sucker for trying local roasters and honey…

 

Thank you Marco Island Farmer’s Market! …Until we meet again. 🙂

And a quick shout-out for my favorite olive oil by Moz!

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Flavor Your Water

Once upon a time, I worked at an upscale day spa. It was a gorgeous relaxation facility with all sorts of estheticians, massage therapists, nail techs, hair stylists and lavish beauty products. As I possess none of those professional skills, I was a part of guest services. And the best thing I took with me when I left (since I couldn’t take any people) was the tips on flavor-infused waters. We would select a different water filled with freshly prepared fruits, and occasionally vegetables, daily to serve in the lounging area. Of course they could be as well known as lemon-lime, containing vibrant round slices of green and yellow, but my favorites were the simple and oh-so refreshing cucumber water and the watermelon water with pure pink cubes of sweetness.

Lately I’ve been seeing so many more creative blends. What a great presentation they make when entertaining guests, and how fun to come up with flavors that complement your meal! As an added bonus, you can feel good about serving your loved ones a flavorful option that doesn’t include any added refined sugar, artificial flavors or colors. That is so nice of you!

Pictured above is just an easy addition of frozen blueberries, raspberries and blackberries to iced water. Here are a few more I’ve found for us to try…

An inspiring youtube video from Honeysuckle Catering I originally saw on Facebook: 8 Ways to drink more Water

From SkinnyMe Tea courtesy of Pinterest:

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Diet Life

My diet life could be compared to Oprah’s, except not as public. It’s more of a let go, then reel it in approach rather than a lifestyle- which kind of is a lifestyle. It’s all about perspective.

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But I’m working on it, because I want to be overall healthier. So my friends and I have started a Diet Club. Ironically, the club consists of the same members as the Dinner Club. (Which reminds me I need to set a date for our long overdo Israeli cuisine night.) Basically, we have all set individual goals. They vary in range from counting calories to training for a marathon to cutting processed foods to learning to dance the waltz, etc. We communicate through a group text and encourage each other to keep it up.

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In the mean time, I couldn’t show you a picture of my breakfast banana. I am sure to start getting creative, you know, and swap all of the oil in my quick breads for applesauce; replace the cream in my sauces with skim milk (Eeek)
 But for now I will share a few photos from this weekend.

I actually made a commitment to one of my dearest blogging friends, Lynn of Lynz Real Cooking, to take pictures of some barns (which I treasure and romanticize about the stories they hold
 dilapidated just gives character). And thankfully I have more time to do it
 Because I got only one in this trip.

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But I did find inspiration else where


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I also told Lynn that I would challenge Owen to come up with a sandwich. Until then, I will share an Owen hot dog (not on the diet).

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It is so nice that the weather here is getting milder and easier for strolls. Did I mention I tried a youtube Zumba class? Hilarious. Like Steve Martin finding his rhythm in The Jerk. But it’s something I can rope my kids into doing with me right in the living room. So yes! And I am actually very excited about getting a little more healthy
 And maybe I can spread my enthusiasm; encourage a few people to make a good choice or two. Because little choices add up. (See, that’s like something I could text to the group.)

I love the little sign -signifying the foot path…

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Just a little reminder to stay on course.

 

 

Bakin’ Bacon

Have you tried baking your bacon yet? I’m sure by now you’ve seen a chef on Food Network do it, if you haven’t tried yourself. I remember watching the Barefoot Contessa layer it across a rack fitted into a baking sheet years ago. In one of my favorite cookbooks, Seriously Delish by Jessica Merchant, she has a whole paragraph in her introduction titled “Bake Yo’ Bacon”. Let me be the first to say, I am quick to stand by the old school method of frying it up in a pan. And now that I’ve said that let me also say, you are going to love baking it in the oven.

The first time I tasted “baked” bacon was at a brunch party. The hostess had cut the bacon pieces in half lengthwise and baked them into a chewy crispy combination of perfection. The first time I tried doing it myself, I was responsible for bring 5 pounds of cooked bacon to a breakfast bar themed menu for my son’s school party. I didn’t have time to stand in front of the stove and get dressed before having to make and serve my bacon obligation. And that was it, I gave it a try. And then it was: “why haven’t I done this sooner?”

So here is my first entertaining tip: If you need to make a surplus of bacon for a crowd, or your stove top is loaded with pots and pans and you still need to make that bacon, or your just not in the mood to stand in front of a burner because you’d rather be sitting down and drinking your coffee… Bake it!

Barefoot Contessa suggests placing it on a rack first, Jessica Merchant suggests lining your baking sheet with aluminum foil. I just jam it on there… a method for everyone. The rest of the instructions are about the same. Preheat the oven to 375° and bake for 20-25 minutes depending on the thickness of the bacon. And save your fat! Pour it into a bowl and refrigerate until ready to use. (Great for biscuits, cornbread…)

Spring

I finally felt it today.

Sure, there is still snow on the ground from our 4th round of winter.

Yes, the kids are recovering from Strep throat.

But this morning the sun shone differently.

I could hear the birds chattering with excitement.

And when I looked out my bedroom window (ready for it’s seasonal cleaning), I believed them.

Spring is almost here.

I’m ready to celebrate.

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Aspirations

Sometimes I wake up with such big aspirations… which could also be referred to as small attainable goals. I get my game plan together: “Today I need to give the middle kids a bath.” (Side note: The eldest and youngest got theirs last night. I’m not one of those “crazy” people who think you need to bathe every day… And I’m just kidding about thinking people who shower every day are crazy. Many members of my family are everyday people. More power to you. I’m just more of an every other day type of person.) Ok, let’s get back on track. So on the day’s list is “Give the middle kids a bath; Enroll Isaiah in flag football, sign Naomi up for gymnastics, and call about soccer for Elijah; remind my husband about scheduling the windshield replacement; email the guy about the travel trailer; catch up on laundry (my nemesis); etc.

I realize this all sounds very doable. And in theory I agree. Of course, there is the regular daily stuff to do too. I wake up, change the baby, pour a cup of coffee, pack Isaiah’s lunch, start breakfast for four kids (a special menu for the baby, no dairy means no butter, pancakes (with milk), cheese, yogurt…), unload and load the dishwasher… Have I read my Bible today? Did I yesterday? I really need to get on the treadmill. Today is the day I’m going to count calories. Get the baby off of the kitchen table. Who’s calling my name. Oh, Elijah needs help in the bathroom (my newly potty-trained big boy!). Shoot, where’s the baby. “Mom! Noah is on the stairs!” Ok, run to get the baby before he gets into Isaiah’s lego-land. Ugh, did he poop? Change the baby’s diaper (2 down, umpteen to go). Oh no, I need to roll the sausage over. The toast is probably cold- Isaiah won’t eat butter if he can see it. Ok, gather everyone to the table. Elijah got his own water from the fridge… get a towel before everyone soaks their socks. Is that lip gloss on the kitchen cabinet? “Naomi, did you put on lip gloss?” Check her face. Affirmative. “Did you leave a lip print on the cabinet?” Add to list Magic Eraser the cabinet. What’s in the baby’s mouth. Oh my gosh, Owen left his socks on the floor. “No, Noah don’t put that in your mouth!” Ok, time to eat. (I will spare you all of the details. It’s mostly just constant reminders for the children to actually put the food in their mouth, and for the baby to sit down; because he is a master of high chair escape.) There is at least 1 spill, probably more. What time is it? Isaiah go brush your teeth, your bus will be here in 10 minutes. Start the clean up. Make sure Isaiah’s lunch, snack and water bottle are in his bag. “Mom! Noah is on the table again!” Save Noah. Watch Isaiah get on the bus. Elijah asks for a snack. I reply we just had breakfast.

Wow, what was I supposed to do today? Because it’s not even 8:30 am, and I could really use a nap.

Not a Soufflé Kind of Girl

It’s kind of a culinary feat to master the soufflĂ©, right? So, it’s important to me to say I’ve made a soufflĂ©- successfully. (According to my own irrelevant technical standards.) Because I set these random unnecessary goals for myself. And boom. I can check that off of the list.

Here’s the thing; I’m not really against any specific food. That said, I’m not really into soufflĂ©. Unless it’s chocolate. But that’s kind of in a different category- of chocolate. If I’m going to take the time to separate my eggs and beat the whites until they’re stiff peaked, I want them to show up like meringue. And if I’m going to bake my eggs in the oven, I want it to, well quite frankly, to taste like quiche, cheesy with onion and bacon or ham.

I appreciate the light and airy texture thing. I get the satisfaction of a puffy rise. But you’ve got like only a couple minutes of the wow factor (so I hope you’ve timed it right and your guests are punctual). Then you’re left with light and airy eggs to serve. And you’re going to wish you had beaten those egg whites into a creamy mousse. At least that’s how I think about it. Because that’s an accomplishment I can endorse.

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So long puffy top…

However, I also like the idea of adding bold flavors to some subtle dishes, so if you would like the recipe for the Barefoot Contessa’s Blue Cheese SoufflĂ©, as shown, there you go!