Fancy Ham and Cheese

I've been in New Jersey working on a menu for a new restaurant that's opening in the next few weeks. It's called SCHNITZEL+ and it's going to be incredible. I had the opportunity to create and design the whole menu.

It's basically a schnitzel/sandwich joint. There are about eight different kinds of schnitzel and a ton of different sauces that will be slathered all over freshly baked baguettes. I may have gained four pounds "taste testing" said baguettes.

It was amazing, a ton of fun, and exhausting! It was also a challenge. SCHNITZEL+ is a kosher restaurant. So no dairy at all! And no dairy means... no cheese.

Burrata and Eggplant Crostini

Have you ever had burrata? Imagine shreds of fresh mozzarella soaked in cream and then wrapped in fresh mozzarella. "Heaven" - that's the only word that can be used to describe it.

Burrata seems to be the new fad at wine and tapas bars even though it's been around since the early 1900's. Italians know how to eat. If I were to be reborn, I'd want to be either Italian or Spanish. I'd also end up being about 500 pounds.

It looks just like fresh mozzarella at first glance, but as soon as you cut into it... It's as if you've opened a treasure chest. If I could only live inside a big ball of burrata.

Leftover Pumpkin Puree?

Yay! All grocery stores are overflowing with canned pumpkin puree! Seeing that immediately makes me feel warm inside. And at the same time, I'm dying to break out my sweaters even though its still like 74˚ out.

So, you've made some pumpkin cupcakes this month? Or possibly some pumpkin scones, bread or gnocchi? If your fridge is like mine, you have a ton of left over canned pumpkin puree. Most recipes call for just one cup of it but there's about two plus cups of puree in standard cans.

Yes, I don't make my own pumpkin puree. Have you ever carved a pumpkin? I gag just thinking about scooping that mess of slimy seeds. Eeeeek.

So if you're like me, you always end up with an opened can of pumpkin puree that sits in your fridge and gets pushed towards the back. One Sunday morning in January, you open your fridge and a funky smell hits you. You find a nasty can of pumpkin with a layer of mold that's about an inch thick. And, don't forget all of that pumpkin pie spice you have sitting in your cupboard.