Whole30 Wrap-up

From mid-October to last week, I took on the Whole30 challenge. Haven't heard of Whole30 by now? Well, it's one of the latest "trends" in the nutrition world, but it goes beyond a trend to a full lifestyle change. The Whole30 seeks to break the "sugar demon" we all have inside of us and focus on listening to your body and fueling it with the right kind of sustenance. How? 

Now I hope you're sitting down, but I, yes I, gave up all dairy, grains (even quinoa!), legumes, sugar...meaning WINE for 30 days. No if, ands, or buts. In return, I was able to completely reset my system. Gone were the daily head-dropping at my desk and irritability. My skin cleared up, even a hardy patch of eczema I have had since age 13 disappeared! My energy levels completely evened out and I lost 10 pounds! I'm telling you, this program has been a game-changer. I am now a Whole30 alum this week, and have made minor adjustments (ie. wine) but I consider first how each food decision I made will help me feel my best.

So, that being said, here are three of my favorite recipes I created or modified during my "time". Hope you enjoy! And please don't hesitate to reach out with any questions on my Whole30 journey! You can also scroll through my Instagram posts from the month for inspiration.

Romesco Sauce

Inspired by the awesome Happy Pear guys, this recipe requires a food processor/powerful blender

Cute display

Processor time

1 cup plain almonds

1 24oz. jar roasted red peppers in water, drained

½ cup light olive oil

2 garlic cloves, crushed

1 handful fresh basil leaves

Pinch salt

Pinch crushed red pepper flakes

Chuck all of the ingredients into the food processor and power on high for 2-4 minutes. Taste and season accordingly. Pulse for another minute.

Enjoy!

Sprouting Shepherd’s Pie

Adapted from Alton Brown's Shepherd's Pie recipe

Farmer's market still life

Ingredients
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup coconut cream
2 ounces ghee/clarified butter
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

For the meat filling:
2 tablespoons olive oil
1 red onion, chopped
4 carrots, peeled and diced small
2 cloves garlic, minced
1 lb ground lamb
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons tomato paste
1 cup compliant vegetable broth
1 teaspoon dried rosemary leaves
1 teaspoon dried chopped thyme leaves
1 cup Brussel sprouts, washed

Veggies sweating

Hearty.

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the coconut cream, ghee, salt and pepper and continue to mash until smooth.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the olive oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Add the tomato paste, broth, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Buzz the Brussel sprouts in a food processor, or roughly chop into smaller pieces. Mix in with lamb mixture.

Add the meat mixture into large-ish baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving

Paprika Celery Root “Fries”

Looking just like their deep fried cousins!

1 large-ish celery root

2 tablespoons olive oil/coconut oil/fat of choice

1 teaspoon paprika

1 garlic clove, crushed

Salt & Pepper

Preheat oven to 425 degrees F. Peel celery root and slice into sticks/fry shape. Grab a bowl or large Tupperware container. Throw the “fries” into the bowl or container and drizzle with the oil. Sprinkle the paprika, add the garlic and season with S&P. Mix or stir all together.

Line a baking tray with tinfoil and lay the seasoned celery root fries on the tray. Make sure the sticks are all flat and not bunched up. Send into the oven for 20-25 minutes.

Let cool for 2 minutes and devour with your favorite Whole30 sauce!

Nectar of the Gods

A few weeks back when Buffalo was still fooling itself that summer remained in session, MT and I enjoyed a most delightful date night out on the patio of Bacchus in downtown Buffalo. Bacchus is a seasoned veteran on the 716 dining scene with a decade under its wine-soaked belt and in no way does it show its age!

As I write, I fear my snaps of the night do not truly capture the amazing tastes we were presented with. Each dish was outstanding and worth every shekel shelled out. Bacchus boasts a world-class wine list (anthology is more apropos) and a helpful, unassuming staff to help guide you through.

Cheese plate: choose four was the option. From top center we had Cabot Cheddar, Purple Haze, Saint Andre Triple Cream and Chocolate Stout Gouda. Perfectly accented by the fried pear as I recall. 

Caesar Salad with Parmesan crisp. Rivaled my out-of-body experience of City Winery in NYC!

BLT salad: a snazzy take on the wedge salad. House-made bleu cheese dressing, crispy pancetta, heirloom tomatoes. Home run straight outta the park!

Carbonara gnocchi. This dish was astounding. Creamy carbonara cut by savory pancetta and peas tossed with home-made pillowy gnocchi. MT legit had to take the plate away before I started licking it!

Another angle of the simply magnifique Carbonara. 

While definitely not a spot to hit up on the reg if you're a pleb like myself, splurging at Bacchus will leave you with very satisfied belly and absolutely no spenders' remorse. Truly worth every copper splashed out and one of the top places showcasing Buffalo's culinary greatness!

Bacchus Wine Bar & Restaurant

56 W. Chippewa St.

Buffalo, NY 14202

716.854.WINE

Posh Beans on Toast

"Enough with the restaurant reviews already," you must be saying, dear reader, "where's your creativity?!"

Yes it's true, I have been indulging and dining out on the reg while MT is here and neglecting my beloved stove. But I have made a handful of memorable menus along the way to share as well!

First up is a take on the comfort-food and budget-conscious classic: Beans on Toast. When I was living in the Dubs, invariably as pay-day came closer (only once-a-month for you americanos spoilt with the bi-weekly!) we'd (CMc, SM, Nosh cough cough...)be feasting on some form of sliced bread/tinned beans/egg/potato combo for lunch and possibly dinner until the money train rolled in once again for drinks on me at VCC! Followed by weeks of empty pockets-magee.

But I digress.

So after visiting Brother Hubbard and dining on their baked beans, I decided to try this side of the Atlantic for a re-creation. Here you have it:

Any Day But Payday Beans on Toast

Poached poverty eggs & beans on/with toast

Serves 2
1 can/tin beans (I used fava, but kidney/pinto/broad would also work well), drained
2 handfuls chopped cherry/heirloom tomatoes (or 1 can chopped if you're really beyond the pale)
1/2 onion, chopped
2 garlic cloves, smashed & chopped (or 2 tsp garlic powder)
1 tbsp olive oil
2 eggs
2 tbsp feta cheese
1/2 cup plain/ Greek yogurt
1/2 lemon, squeezed (optional)
2 servings toast, any way, any how (I got a french loaf but this is up to you!)
Salt & pepper to taste

In a medium saucepan, heat the oil and sweat the onion with garlic. Once fragrant, chuck in the tomatoes and add the beans before lowering to a simmer.

Setting it up right

Simma. Don. A. 

Fill a deep frying pan with water and heat to a boil. Crack each egg separately into a small dish and ladle into the water to poach. Poach for about 4 minutes each then scoop out with a slotted spoon. This is how you poach an egg perfectly. Thank you KCH for that life lesson.

Up close and personal

Meanwhile, while things are bubbling/simmering/poaching, mix the feta cheese with the yogurt, lemon and some S&P to taste. Leave aside.

Check the beans & tomato saucepan and season as necessary. Once satisfied, ladle a healthy portion (about half) into a bowl and spoon some of the feta mixture on top. Place one of the perfectly poached eggs on top alongside some dipping toast. Sprinkle with salt & pepper and dig in!




Enjoy... payday ain't so far away now is it?

Memories from past paychecks spent at the VCC

Dublin You Saucy Minx

If you follow my instagram (extra spirit points if you do), then you probably sussed out that I was in Dublin for about a week at the end of the summer. It's quite amusing now that I seem to be frequenting my second home on a semi-annual basis, seeing as one of the major reasons for moving back stateside was my frequent reverse trips back to the Queen City. I have to say I don't mind it one bit having excuses to fly back such as weddings, MT, holidays, etc. Really if money were no object I would probably spend at least one week per month in the Big Shmoke!

Going back every so often does allow me to "speed date" all the new fun foodie spots, also. Luckily my Dublin gang are all like-minded, or at least indulge me, in checking out new eateries and liquid establishments.

Where am I going with this diatribe? A round-up of my most recent Dublin delectable discoveries, that's where! So here we go.

Look at that juiciness.. and this it not even a good snap!

What: Bunsen with CMc & Nosh lunch sesh
Where: Temple Bar
We Ate: Burgers with cheese (that's their shtick) and shoestring fries
The Verdict: CMc and Nosh... and pretty much everyone else in the Dubs, have been clamoring on about the Bunsen burger. And for good reason. The all-Irish beef patty was juicy, tender with a nice savory aftertaste. I always order a burger with cheese for fear of the beef falling flat, but fear not at Bunsen. I totes get it now. And you should get to Bunsen for a 'ger ASAP. I haven't had a better better anywhere else. FACT.

"Healthy choice"

Baked beans and then some

Look at the joy in my face pouring HC!

What: Brother Hubbard fresh off the plane with MT (holding hands)
Where: Capel Street
We Ate: Home-baked Beans w/ Soft-fried Egg, Whipped Feta & Chorizo, Spelt Pancakes w/ Mixed Berry Compote, REAL Hot Chocolate
The Verdict: Even being ridiculously jet-lagged (legit right off el plane-o) this meal tasted da bomb. I had been planned (and drooling) to go to BH for months, nay YEARS and I finally did. He certainly did not disappoint. Rich tomato and chorizo flavors cut by silky whipped feta with lemon...oh lawd. MT gave an astounding twelve thumbs up for his pancakes, even though they were "healthy spelt". Oh and then the HOT CHOCOLATE. Individual pouring decadent chocolate pots to mix into separate warmed milk. Take me back NOW.

steamed..buns..oh yes

potstickers

Ceviche the way the gods intended

What: Soder+Ko with CMc & SM for ladies of leisure
Where: South Great Georges Street
We Ate: Scallop Ceviche, Pulled Pork Steamed Buns, Sweet Potato Fries, Chicken Potstickers
Verdict: Delicious cocktails set the tone early for the ladies. The ceviche was executed perfectly, tart and fresh. Pork steamed buns were a taste explosion and like nothing I've ever had before! Everyone has a first time with kimchi I suppose. The sweet potato fries got approval from all around with an even hint of truffle. Potstickers were the perfect mouthful... Great space, both in size and decor. Definitely check it out especially if you partook in late-night Dragon debauchery!

Gnocchi so fluffy it'd make you blush

Champs for a reason... or thirty

What: Last call at Manifesto
Where: Rathmines
We Ate: Award-winning Mammy Pizza, Gnocchi in Creamy Tomato Sauce
Verdict: Manifesto has been around for years and has consistently won awards, yet I had never visited until this trip. You feel like you're right in Italy with the ambiance and then you taste the pizza and you are in Italy. There's a lot of amazing Italian spots in Dublin (driven by a vast number of italiano ex-pats!) and therefore a lot of fantastic restaurants. Manifesto I would say is not just one of them, but one that leads the pack.

Oh Dublin, how my taste buds and soul miss you...

Changing up the Game: Marble + Rye Review

The summer of 2015 saw a gamut of new punters to the Buffalo restaurant game, with almost every week one or two big names opening or reinventing food gigs across Western New York.

One of the most highly-anticipated was the entry of the BMFT boys to a brick-and-mortar space on Genesee St. Rumor was the gang was going for dishes completely unlike their Bahn-Mi heavy menu from the truck. Color me interested.

I decided to wait a few weeks to give these guys a try as places often fall majorly flat for me close to opening. I find it's much better for the restaurant, my wallet and most importantly my taste buds if the place can work out it's kinks to give it a proper go.

But I digress.

So the other week I met up with my girl AW for some wine and food at the aforementioned Marble+Rye.

The aesthetic is pretty chic but relaxed at the same time. The bar is definitely the focal point of the room, which hold approx 10-20 tables as I recall. Understated but slick if that makes sense.

Cheeseboard ON POINT

We settled into a cheeseboard with a nice bottle of Malbec before moving on to a few small plates the share.

The cheeseboard was by Nickle City and therefore fantastic. Those 'mongers have got a tight cheese game and restaurateurs are noticing their slam-dunk appeal. Marble+Rye did put their own touch with some killer sweet-potato chips that slide home really nice.

Pasta of the day (can't win 'em all)

Egg burger: no need for cheese here! JUICY

For our sharing plates, we got the pasta of the day: ravioli with seabreem, the egg burger and finished off with a giant sour banana & PB macaron.

Sour Banana & PB Macaron I shall dream of you

The verdict: While the pasta was deliciously fresh, the seabreem filling tasted slightly too smoked or too fishy. The burger nailed it 10/10 proving I can never have enough protein. Similarly, the macaron was scrumptuous with the tasty coffee "dust" ridiculously morish.

Overall, Marble+Rye has really upped the Buffalo food scene. You can tell they are really thinking outside of the box and pushing food boundaries. They may not always hit the mark, but then again you're not really living if you stay in your comfort zone!

Check M+R out, I promise that change is good.

Artsy Buffalo Skyline #sofetch

Marble+Rye

112 Genesee St

Buffalo, NY 14203

No Offense But...

...Buffalo, may in fact, hate you too.

The scene at 19 Ideas

Have I got your attention yet? Seriously, no offense is meant to be taken. We are the City of Good Neighbors, afterall. I just wanted to share with you all a neat event I attended last week in support of a movie by the same name Buffalo Hates You Too .

John Paget speechin' it up

Last Thursday, the launch of the movie's Kickstarter campaign was held at the uber-cool space of 19 Ideas. I immediately fell in love with the office layout and started day-dreaming of working in such a KA locale. Once I came back to reality to the fact I have zero marketing or PR experience to contribute, I focused on the purpose of the night: rallying behind an awesome project from director John Paget and Producer Eric Porterfield. John gave an inspiring speech about the project, party-goers were encouraged to take the mic, and even the MAYOR BB was there! 

Free flowing booze

The Flying Bison and Arrowhead wines floweth, my cup runneth over with Buffalove. Oh! And Lloyd was there too!

LLOYD!!

Reeled it in for once with a bean taco

 

All in all it was a most excellent way to spend a Thursday evening, meeting new people and supporting our great city!

Feel free to check out the Kickstarter here too if you're feeling generous!

Recipe Time: Zucchini Surprise

Hello out there! After quite the summer break, I have returned reinvigorated and ready to share loads of fantastic foodie adventures with y'all!

First up, an intriguing recipe I created from goodies sourced at Elmwood-Bidwell Farmer's Market, Nickle City Cheese, backyard herbs and leftover zucchini chunks. I have been striving to include more fruit into my diet and stumbled upon some delicious, juicy red heart plums at the market. Wanting to do more than just chomp in or make a sugary dessert, I embarked on incorporating into a savory dish. The red heart variety were juicy enough and added a nice hue to the zucchini, but I must admit I was hoping for more of a tart addition. All in all, the concoction was a treat and tasted even nicer then next day over pasta.

Try it for yourself and see!

Zucchini Surprise

Serves 2 (entree-size)

2 plums, pitted and sliced

1 zucchini, chopped into chunks

2 medium on-the-vine tomatoes, chopped

2 garlic cloves, slightly mashed

1 sprig of fresh basil, leaves chopped

2 slices of prosciutto, ripped into smaller strips

2-4oz of a creamy cheese (I used Truffle Tremor but a goats cheese would work well also)

1/2 lemon, juiced

olive oil

salt & pepper to taste

Zuccs & plums getting intimate

Preheat the oven to 400F. Place the sliced plums, chunks of zucchini and the garlic into aluminum foil and drizzle about a teaspoon of olive oil over. Cover the fruit and veg into a foil bag and heat in the oven for about 25-30 minutes.

Foil packet action

In the meantime, stir together the chopped tomatoes, basil and lemon juice in a bowl or Tupperware with some seasoning. Place in the fridge to chill.

Take the zucchini & plums out of the oven after the cook time and transfer to a large bowl to cool on the counter top for about 15 minutes. Add the chilled tomato mixture and divvy out onto plates. Top the plates with the prosciutto and cheese, then lightly drizzle olive oil. Serve slightly warm and enjoy!

As noted, if you have leftover, this also tastes delicious the next day cold over pasta!

Voila, zucchini surprise!

Finished masterpiece: look at those colors!