Starbucks Up and At Em' Again

Much to my surprise, Starbucks has done it again...found a way to keep me as a secret customer. I am incredibly more fond of the neighborhood coffee joints. I used to avoid Starbucks at all costs and even go out of my way to get my morning joe from the smaller individually owned places (or trucks for that matter). They started to win me over at the start of this summer with their healthier breakfast sandwiches and posted calories. They have now added more to their menu. I noticed the other morning on my break from teaching Physique 57 classes their Power Protein Plate on display that only contained 330 calories. This included a hard boiled egg, a mini whole grain bagel, fruit, cheese and peanut butter. If I hadn't already eaten that would have definitely been my choice for the day to snack on. The only turn-off was the presentation. You have to ignore the "airplane-style" packaging with a squeezable tube of peanut butter, along with the fact that the bagel is cold and untoasted. Another addition is their Perfect Oatmeal ranking in at 140 calories with side options of dried fruit, medly of mixed nuts (additional 100 calories each), and/or brown sugar (additional 50 calories). The Chewy Fruit & Nut Bar looked the most appealing with big seeds and oats and chunks of dried fuit (250 calories, 4 grams of fiber, 5 grams of protein). Others that I might not try include an Apple Bran Muffin and their Berry Stella (a star-shaped muffin-like creation made with dried oats and berries).

I wish that I could say I've tried and tasted all of these new products and they are actually flavorless and entirely not worth the trip nor the double-crossing that I have started to commit, betraying my small coffee joints... Maybe this idea could in fact be reality. Only time can tell. Perhaps I find myself at a Starbucks on another work break next week. Perhaps I give in. Perhaps I taste?

To be continued...

Philly Cheese Steak Taste-off

I was in Philadelphia this past weekend for a family wedding. As yet another bridesmaid, your obligations are soley to the bride and it is your duty to be available for her at all times. As honored and as much fun as it was, by the end of the weekend I had to be sure to fit in a true Philadelphia experience before returning home and my boyfriend NEEDED a Philly Cheese Steak. My cousin gave us two suggestions without hesitation: Pat's or Geno's, the two top-rated Philly Cheese Steaks in town. Located just across the street from one another. We drove to the Italian South Philly neighborhood hungry and ready to chow down.

Contender #1: Pat's King of Steaks.
Location: Where 9th Street crosses Wharton & Passyunk Ave in Philadelohia, Pa.
History: Founded by Pat Olivieri in 1930. Started as a modest hot dog stand in South Philly until he craved something new and created the steak sandwich.

Contender #2: Geno's Steaks. Location: At the X-shape intersection noted above.
History: Founded by Joe Vento in 1966. Learned everything he knew from his father who opened Jim's Steaks in the 1940's.

*Sidenote: We were warned that the most important thing you must know is how to order. The service is fast. The line keeps moving. You better be ready. Your Cheese Steak options include three kinds of cheese: Provolone, Chedder, or Cheese Whiz (the only way to go by the way) and with or without onions. So for example, if you want Cheese Whiz with onions you say "Whiz wit". If you want Cheese Whiz without onions you say "Whiz witout". Notice the "t" in place of the "th" in the word with. You need to fit in with the "Yo Philly" accent here. This is just the first window. The second window is for drinks and fries orders.

Half of our group went to Pat's, the other 2 went to Geno's and we met back at Pat's outside picnic tables for the Ulitmate Taste-off. Both cheese steaks were just heavenly so we had to get down to the nitty-gritty. Pat's bread was softer and the cheese and onions were piled on top of the steak (which I thoroughly enjoyed). Geno's spread their cheese on the bread first and then placed the steak and onions on top (which I found not as moist). Based on these critiques, I have to go with the one that has been around the longest. My title for "Best Philly Cheese Steak" goes to Pat's!

Summer Nights

It was my official last weekend spent in the Hamptons and it seemed only right to end on a high note with long beach days, fresh food, local wine and of course prokadima contests. We spent Friday night cooking in. It's always a gastronomic affair with our group. The grocery shopping on the way in only started the process... Waldbaum's for the essentials, The Seafood Shop for the fish, and a final stop at our local wine store for bottles of their best. Once the wine was corked, culinary cheer filled the room. I had the honor of sharing the chef's hat this summer with my friend's boyfriend, Ben. He pulled out his own set of knives and I knew it was on. Simplicity, healthsome, tastefulness. We had the same mindset. It was gonna be gooooood. Fish tacos with Ben's spicy cole slaw and avacado. His tuna ceviche; my summer salad. Fresh, tasty goodness. We used talapia for the fish. Simply pan seared with olive oil, salt and red pepper flakes. I used a fork to pull into perfect pieces. I am still trying to convince Ben to share his slaw and ceviche recipes with us. Hopefully this will be soon to come! There is nothing better than old fashioned S'mores for dessert. We weren't camping out on the beach like our previous weekend at a friend's Lobster Bake, so we had to settle with the good ole' gas stove. (I have to say it was a step up from our only other option...the microwave.) This was the treat of the weekend...every late night snack, as well as the final morning's breakfast. An absolute hit.

The summer in the Hamptons will be one not to forget. Jitney rides, beach days, cooking out, eating in, Surf Lodge, watching sunsets, Pierre's, Physique 57, Yama-Q, Della Femina, 3 dogs too many, bike rides, Turtle Crossing, summer playlists, Talkhouse....now looking forward to being back in the city for the start of fall in September: "The hottest party month in the city" -Chris Sweet.

Dinner in Dwelling

There is nothing better than cozying up on the couch with a good bottle of Pinot Noir and catching up with your "stories" on the tube after a previous long night out with friends. Add great food, a boyfriend, a dog, a playmate, a sidekick, a partner or just a delusion to the picture and you've got yourself a perfect date-night in.

I have been making this salad every weeknight to go along with whatever I am having for dinner. It seems to compliment everything from an Amy's Roasted Vegetable Pizza (to die for, by the way!! No cheese, organic whole wheat crust, shitake mushrooms, roasted peppers, marinated artichoke hearts and sweet onions!) to my Turkey Meatballs, to a fillet of fish. I absolutely crave it, but I didn't realize how amazing it was until I make it for others and they are just dying for the recipe?? I spice things up as seasons change and use what is fresh and in-season, but for summer I stick to these basic ingredients:

Simple Summer Salad

Mixed Greens or Baby Romaine
Avocado (pitted and diced)
Tomato medley - Cherry, Exotic, Grape, Mini Plum, etc. (halved or quartered)
Pine Nuts
Grated Parmesan
Brianna's Real French Vinaigrette
Fresh Cracked Pepper (to taste)

Nothing fancy. No slavin' away in the kitch. Literally toss to your liking and enjoy! The sharp Parmesan cheese and the creamy avocado mixed with the simple dressing creates an appealing texture that you have just to try for yourself...

This week I ventured out and made a filet mignon to go along with my salad and used the help of Tyler Florence to create a savory Pinot Noir sauce. As I am sure you can gather, I don't eat beef too often...but I crave the occasional steak and this one was totally tasty!

Filet Mignon with Mushroom and Pinot Noir Sauce

2 filet mignon steaks
Kosher salt and freshly ground black pepper
2 Tbsp olive oil
Assorted mushrooms, halved or quartered
1 Tbsp finely chopped garlic
2 cups Pinot Noir
2 Tbsp unsalted butter

Preheat oven to 375 degrees F.

Season both sides of filet mignon generously with salt and pepper. In an oven-proof skillet, heat the olive oil over medium-high heat. Place the steaks in the hot pan and sear one sides, about 3 minutes. There should be a nice crust. Add the mushrooms and garlic. Transfer the pan to the oven and roast about 10 minutes, or until steaks are cooked to your liking.

Remove the steaks and mushrooms and cover. Bring the pan back to the stove over medium-high heat. Add the wine and scrape the pan, getting up all of the good bits. Place the steaks and mushrooms back in the pan, coat in the sauce and add the butter for extra richness.

Plate the steaks and mushrooms again, topping with the sauce to serve.

Enjoy!

Afternoon Slump is Starting to Look Up!

Ok, I know that I've already mentioned my summer OBSESSION with iced coffee so I thought it only right to pass along some delicious dirt. Present a receipt from your morning cup of joe and Starbucks will sell you an iced grande beverage for $2. Only now through September 2nd (the officially dreaded final day of summer). So GO! RUN! Before summer is over!

And spread the good word...

(Though nothing beats the iced coffee from Cafe Angelique or Grey Dogs, but that's just my opinion).

Cookie Dreams Contest

What would YOU want in a cookie? Tell me your cookie fantasy and YOU could WIN your very own cookie....named after you! What is your ultimate flavor combination?
WHAT ARE YOU CRAVING?

If you're on Facebook, join my Group O'COOKIES and reply to the discussion board topic...
"What Would You Want In A Cookie?"

GET CREATIVE. GET THINKING. START DROOLING.
WHAT WOULD YOU WANT IN YOUR COOKIE?????

Voting starts now!

O'Cookies Captured

Fit Me on the Jitney!

Having an incredible summer so far...already can't wait to get out of the city again this weekend. Keep checking back for more summer eats and Hamptons feasts!

Put the Peanut Butter Down!

WARNING. YOU ARE ABOUT TO BE INTRODUCED TO THE BEST PEANUT BUTTER THAT I HAVE EVER TASTED. IN THE WORLD.

Do not try this at home. (Especially hungry and alone).Peanut Butter blended with sweet white chocolate. No trans fats, no cholesterol, and all natural , Peanut Butter & Co has been around since 1998 and prides itself on providing great-tasting, all-natural, healthful products. Now I realize that peanut butter can be a healthy part of a diet, as this is something I eat every day (though more like Reduced-Fat Jiffy on whole grain rice cakes), but this is no joke. One bite and you're hooked. This is definitely a dessert. Not a condiment. And what is lecithin anyways? At least it has no hydrogenated oil and no refined sugar.

Does that count?

4th of July Done Right

Hamptons. Piled-high burgers. Corn on the cob. Beer. Local wine. Drinking games. Friends.

Fun.