Thursday, May 8, 2008
FINALS
Ahh. So much to post, but unfortunately I am spending all my time procrastinating about studying. This sadly means that these posts are going to get pushed to the back burner for the time being... que triste.
Tuesday, May 6, 2008
Panera, NOT Pantera.
When all my friends went away to college a couple of years ago there was one thing that went missing from some of their normal diets. This absence was more than the homemade fair their mothers made or the representation of all of the food groups. It was Panera Bread. All throughout high school (and for some of us college) Panera was a staple in our lives. For those of you in St. Louis who only know it as Bread Co., there isn't the fear of living in a place sans the scrumptious delights found at your neighborhood franchise. St. Louis is home to this national chain that now reports over 1,100 stores in 40 states. Panera is quickly becoming one of the nations leading franchises and this year it became a publicly traded company on NYSE. With this exponential growth in the past few years there is some fear that the quality we have grown to expect will dwindle. There is a fight to combat this possibility by tightening the criteria of owning a Panera franchise. The laundry list of requirements can be found on the company's website. With this said it is important to remember why we frequent the establishment to begin with. The food.
There is hardly a break from college where you can't find me or my friends enjoying the offerings of our 2 Paneras in my hometown of Springfield, IL. Most people are drawn to there economic "you pick 2" option. At least this seems to be the clear winner when it comes to those I dine with. There are just so many options on the menu and with ability to pick 2 among them makes for seemingly endless combinations. There are however favorites among the menu. The soups they produce are just in one word, delectable. Whether it be the staples like Broccoli Cheddar, French Onion, and Chicken Noodle or the rotating daily choices of Tomato Bisque, Baked Potato, and Cream of Chicken & Wild Rice. They all have there own unique flair and make you feel like you are getting a steal when you order them. The sandwiches, which they offer cold or hot (Panini style), are also quite tasty. The sandwiches showcase the variety of bread, which is also produced in each stores bakery. The salads are the other anchor of the menu. They generally rotate with the season. This is dismaying to those of us who pick our favorite and are upset when it is gone until next summer (i.e. the glorious tomato and mozzarella salad that I live off of in the summer). The salads generally combine some rustic lettuce with a heavy amount of toppings and dressing. Another aspect of Panera is their bakery section. It is too amazing for words and I could even devote a whole other blog specific to it. The amount of items that they prepare is amazing and makes you feel like the it is unique to the store. However this not the case, but there is something to be said about the ability to go to a restaurant and expect what will be there, that is why each store carries perennial favorites. Panera is definitely a force to be reckoned with in the food world. It is this idea of upscale bistro style sandwiches, salads, and soups coupled with the Parisian inspired bakery that has propels Panera into its own catagory of dining.
There is hardly a break from college where you can't find me or my friends enjoying the offerings of our 2 Paneras in my hometown of Springfield, IL. Most people are drawn to there economic "you pick 2" option. At least this seems to be the clear winner when it comes to those I dine with. There are just so many options on the menu and with ability to pick 2 among them makes for seemingly endless combinations. There are however favorites among the menu. The soups they produce are just in one word, delectable. Whether it be the staples like Broccoli Cheddar, French Onion, and Chicken Noodle or the rotating daily choices of Tomato Bisque, Baked Potato, and Cream of Chicken & Wild Rice. They all have there own unique flair and make you feel like you are getting a steal when you order them. The sandwiches, which they offer cold or hot (Panini style), are also quite tasty. The sandwiches showcase the variety of bread, which is also produced in each stores bakery. The salads are the other anchor of the menu. They generally rotate with the season. This is dismaying to those of us who pick our favorite and are upset when it is gone until next summer (i.e. the glorious tomato and mozzarella salad that I live off of in the summer). The salads generally combine some rustic lettuce with a heavy amount of toppings and dressing. Another aspect of Panera is their bakery section. It is too amazing for words and I could even devote a whole other blog specific to it. The amount of items that they prepare is amazing and makes you feel like the it is unique to the store. However this not the case, but there is something to be said about the ability to go to a restaurant and expect what will be there, that is why each store carries perennial favorites. Panera is definitely a force to be reckoned with in the food world. It is this idea of upscale bistro style sandwiches, salads, and soups coupled with the Parisian inspired bakery that has propels Panera into its own catagory of dining.
(Below: Tomato Bisque and French Baguette.)
Monday, May 5, 2008
Taking matters into your own hands.
Just a quick note on how little self control I have when I want something. I blogged yesterday about my Top 5 Finals Cravings and in the past 24 hours I have had 4 out of my 5 favorites. This just goes to show that even in the most stressful of times you can always take some time out for some cupcakes. Haha.
Sunday, May 4, 2008
Recipe Review: Soft Pretzels by Bobby Flay
So a few weeks back I caught an episode of Throw Down with Bobby Flay on the Food Network. Bobby was challenging the Pretzel King of Philadelphia and his signature cheese sauce. I was so taken by the episode it left me jonesing for a pretzel. Just watching those fortunate people on TV enjoy both competitors creations spurred me into action. It didn't take me but 2.5 minutes to find and print the recipe on Foodnetwork.com.
The next day instead of doing the right thing and replicating the magic I saw on television, I unfortunately made the trip to my local Auntie Anne's. This quelled my craving for the time being and about 3 weeks later I finally got around to making my own. I kind of scrimped on the ingredient list. Where Bobby calls for "light brown muscovado sugar", I employed the brown sugar I had around the house. I also flaked on buying unsalted butter and had to use the margarine I already had. All seemed to be well with the rather complex directions until I got to the point of rolling out my dough.
At this point the smell of dough had intoxicated me and there was no obstacle big enough to keep me from enjoying my finished pretzel. I had seen the employee's of my local Auntie Anne's knead and work the dough a million times. I always thought it looked fun, but I was sorely mistaken. The frustration overtook me after my first few failed attempts. My father who had once worked in a donut bakery actually had to come in and save the day before I had a total melt down. The results of all of this were extremely fat pretzels that looked nothing like the models of perfection I had seen on TV. I finished out the rest of the directions and patiently waited for them to bake.
Upon seeing them out of the oven I was amazed. The egg-wash amazingly had turned them to a beautiful golden brown. I also recommend using the parchment paper that is called for. I did not and had to scrape the cookie sheet in order to remove them. The egg-wash during the baking binds quite thoroughly to the pan and makes the task of removing the treats rather difficult. After this tribulation I finally got to taste the fruits of my labor and it was definitely worth it. The dough is rich, sweet, and salty. It is paired brilliantly with any form of cheese. Bobby used a queso poblano and I ended up with a Velveeta concoction my sister created on the fly. I am sure both were amazing additions to the pretzels.
Overall I rate this recipe very tasty. The directions are very thorough and when followed closely it yields great results. Like I stated before there is a little wiggle room with some of the ingredients I just wouldn't take too many liberties. The only part I found extremely difficult was rolling out the dough and creating the signature pretzel shape. If you are like me and struggle with most basic motor skills it might challenge you, but the pretzels are worth it. I settled for huge rotund pretzels and the only down side was that in some cases the middle was a little chewy. However don't let this deter you from this creation. There is a definite reason Bobby Flay overthrew the Pretzel King.
The next day instead of doing the right thing and replicating the magic I saw on television, I unfortunately made the trip to my local Auntie Anne's. This quelled my craving for the time being and about 3 weeks later I finally got around to making my own. I kind of scrimped on the ingredient list. Where Bobby calls for "light brown muscovado sugar", I employed the brown sugar I had around the house. I also flaked on buying unsalted butter and had to use the margarine I already had. All seemed to be well with the rather complex directions until I got to the point of rolling out my dough.
At this point the smell of dough had intoxicated me and there was no obstacle big enough to keep me from enjoying my finished pretzel. I had seen the employee's of my local Auntie Anne's knead and work the dough a million times. I always thought it looked fun, but I was sorely mistaken. The frustration overtook me after my first few failed attempts. My father who had once worked in a donut bakery actually had to come in and save the day before I had a total melt down. The results of all of this were extremely fat pretzels that looked nothing like the models of perfection I had seen on TV. I finished out the rest of the directions and patiently waited for them to bake.
Upon seeing them out of the oven I was amazed. The egg-wash amazingly had turned them to a beautiful golden brown. I also recommend using the parchment paper that is called for. I did not and had to scrape the cookie sheet in order to remove them. The egg-wash during the baking binds quite thoroughly to the pan and makes the task of removing the treats rather difficult. After this tribulation I finally got to taste the fruits of my labor and it was definitely worth it. The dough is rich, sweet, and salty. It is paired brilliantly with any form of cheese. Bobby used a queso poblano and I ended up with a Velveeta concoction my sister created on the fly. I am sure both were amazing additions to the pretzels.
Overall I rate this recipe very tasty. The directions are very thorough and when followed closely it yields great results. Like I stated before there is a little wiggle room with some of the ingredients I just wouldn't take too many liberties. The only part I found extremely difficult was rolling out the dough and creating the signature pretzel shape. If you are like me and struggle with most basic motor skills it might challenge you, but the pretzels are worth it. I settled for huge rotund pretzels and the only down side was that in some cases the middle was a little chewy. However don't let this deter you from this creation. There is a definite reason Bobby Flay overthrew the Pretzel King.
(Below: My Mother and I basking in the amazing pretzels we had just created.)
Finals Cravings
I thought I would start out with chatting about what my current favorite dishes are. It is finals time here in the land of college so I am definitely craving some comfort food and this is deeply reflected in my choices. So with no further ado here are my top 5 in no specific order: 
1. MACARONI N CHEESE. This is a consistent dish on my food radar. I have always had a deep connection with macaroni for some reason. Maybe it was that it was the first thing I cooked on my own or was a staple of my childhood diet? Anyway you cut it this food is one of my all time favorites. Lately I have been experimenting with different types of cheeses to add to the sauce and whether it is better to start with a rue or not... I will have to report back with my findings. 
2. BISCUITS. I haven't had time to make biscuits from scratch lately, but that hasn't stopped me from enjoying them. I have been relying heavily on the help of Pilsbury's Southern Style, which might seem like blasphemy to any biscuit lover. I really do enjoy there taste and they are just so convenient! 
3. RED VELVET. Words can't even describe how much I love Red Velvet. I think my fist exposure to it was watching Steel Magnolias when I was like 8 and the infamous armadillo cake hit the screen. After a few attempts to make my own and the current cupcake on special at St. Louis's own Cupcakery I have fallen in love all over again. 
4. FRIED RICE. Nothing soothes the soul like a fresh plate of fried goodness. I love when you combine things that are healthy like veggies and then find a way to devalue there nutrition. There is nothing better and in a place like Saint Louis there are literally hundreds of asian restaurants that offer many different styles of this dish. 
5. GRANOLA. When you need maximum brain power it is usually a good idea to have some form of granola on hand. It is just one of those things that makes you feel good when you eat it and there are also a multitude of ways to enjoy it. During finals this week I will no doubt be partaking in some granola treats!
1. MACARONI N CHEESE. This is a consistent dish on my food radar. I have always had a deep connection with macaroni for some reason. Maybe it was that it was the first thing I cooked on my own or was a staple of my childhood diet? Anyway you cut it this food is one of my all time favorites. Lately I have been experimenting with different types of cheeses to add to the sauce and whether it is better to start with a rue or not... I will have to report back with my findings. 
2. BISCUITS. I haven't had time to make biscuits from scratch lately, but that hasn't stopped me from enjoying them. I have been relying heavily on the help of Pilsbury's Southern Style, which might seem like blasphemy to any biscuit lover. I really do enjoy there taste and they are just so convenient! 
3. RED VELVET. Words can't even describe how much I love Red Velvet. I think my fist exposure to it was watching Steel Magnolias when I was like 8 and the infamous armadillo cake hit the screen. After a few attempts to make my own and the current cupcake on special at St. Louis's own Cupcakery I have fallen in love all over again. 
4. FRIED RICE. Nothing soothes the soul like a fresh plate of fried goodness. I love when you combine things that are healthy like veggies and then find a way to devalue there nutrition. There is nothing better and in a place like Saint Louis there are literally hundreds of asian restaurants that offer many different styles of this dish. 
5. GRANOLA. When you need maximum brain power it is usually a good idea to have some form of granola on hand. It is just one of those things that makes you feel good when you eat it and there are also a multitude of ways to enjoy it. During finals this week I will no doubt be partaking in some granola treats!
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