Mac ‘n Cheese:

My mother’s mac ‘n cheese, which I nicknamed “birthday pasta” over a decade ago, will always be superior to all others, but E.A.T. Café’s (1064 Madison Avenue) is easily one of my next favorites. Despite the price tag of an outstanding sixteen dollars, the dish is worthwhile. The macaroni and cheese is gushing with cheese and cream that is clotted to the perfect texture. It is paired with a faultless penne that denies any flavors an escape route. The toasted bread crumbs on top give a delicate crunch to an already perfect macaroni and cheese dish.

Smoothie:

Even though McDonald’s offers cheap milkshakes and Jamba Juice, which smells like oranges and wheatgrass as soon as you walk in, I prefer Terri NYC (60 West 23^rd). Just a block away from my office, Terri makes it nearly impossible to resist walking over for a quick, healthy smoothie (and a vegan sandwich). Terri NYC creates unique smoothie and juice combinations. While many sound too bizarre to taste, I took a chance and ordered a Green Power smoothie. The Green Power smoothie is one of their bestsellers: it costs less than seven dollars, and its color is true to its name. The concoction includes kale, pear, banana, almond butter, and soymilk. That’s it. It’s sweet, hearty, and the perfect breakfast smoothie to get in all the protein, potassium, and other vitamins and minerals to jumpstart a day. Thankfully, by downing the Green Power smoothie more than just a handful of times, it is easy to alter the taste and ingredients at home for an even cheaper price.

Bagels:

New Jersey’s best bagels are by the shore, not by Seaside Heights were Snooki resides, but at Hot Bagel Bakery (67 Monmouth Road, Oakhurst). The owner is an Italian from Brooklyn who knows how to bring the New York taste to Jersey. The fresh scent of the bagels penetrates my car window as soon as I pull into the small plaza’s parking lot. As a child my favorites were their salt, egg, and plain bagels, but now I’ve grown to love their whole wheat, cinnamon raisin, onion, and garlic bagels as well. The garlic bagel has perfectly roasted garlic on one side that doesn’t stick to your fingers or fall off into the wax paper protecting the treasured meal.

New York claims it has the most authentic bagels and I can’t disprove that declaration. After trying many bagels ranging from the Upper West Side to Midtown I have narrowed my favorite bagel shops down to two: Vic’s Bagel Bar (544 3^rd Avenue) and Kossar’s Bialys (367 Grand Street). Kossar’s Bialys is the oldest bialy bakery in the United States and specializes in bialys, although their bagels are just as delicious. When I walked into Kossar’s I thought I had the wrong address since it was dark and completely empty inside. They put more emphasis on the oven in back and all the racks in front with empty trays than Vic’s Bagel Bar. Vic’s Bagel Bar was established within the past year and is welcoming with its bright lights and white interior. It features a “bar” where you choose fresh ingredients to blend to shmear on your bagel. The cream cheese creations are usually as expensive, if not more, than the bagel itself. The wide range of options is inspiring to make cheaper versions of the spreads at home- it’s an easy way to make a bagel somewhat healthier. The bagels from Vic’s are freshly made in an open kitchen where a few men make loads of them. Vic’s features a flat bagel, or “flagel,” which I believe is the perfect bagel for a spread since the flavors aren’t lost in between all the chewy, thick carbohydrates.

Cheese:

Artisanal Cheese (2 Park Avenue) has the widest range of cheeses available for purchase to-go, or to eat-in at the old-style restaurant. When I stopped into Artisanal Cheese it was peak time for business professionals making it a lively, fun place to eat a heavy meal. Those behind the cheese counter are helpful and educated about every aspect of each cheese. After trying about twelve of their cheeses I walked out with a quarter of a pound of Idiazabal, a Spanish sheep’s cheese, and ate it within a few hours. It’s hard for me to not choose any of the Abaye cheeses but Artisanal’s staff made it easier to walk out with an even better cheese than I expected.

Vermont may not be known for its cheddar but it’s the best. While in Vermont I stopped by a local farm for some raw milk and fresh cheddar at a local cheese shop. Each of the cheeses that I purchased had a perfect tangy bite and texture. I used an entire block of a one year aged premium cheddar, a small block of garlic cheddar, and the raw milk to make a roux for a pound of whole wheat pasta. Unfortunately, traveling to Vermont when I crave the best roux wouldn’t be environmentally friendly. Artisanal, which is an easy ride away from New Brunswick, is a great alternative though they cannot provide raw milk or cheddar at the same prices as Vermont.

Beet Salad:

“Salads” would be a more general category which encompasses all options. For me summers require beet salads. The color and sweetness of beets fit into the season, with the exception of the stains on white pants. Counter (105 First Avenue), a lesbian owned vegetarian hot-spot in the East Village, boasts fabulous appetizers. The beet salad at Counter is smooth and perfectly roasted with radicchio, toasted pistachios, balsamic, and New York chevre, a local and sustainable dairy with no animal rennet.

The best alternative to Counter’s roasted beet salad was one I helped make in Vermont, which had organic beets picked from the farm I stayed at, and fresh Vermont goat cheese. The salad was just as beautiful as the location of the picnic: Hamilton Falls, a waterfall with freezing cold (yes, it was really cold) water from a snow cap. Who would have known that a simple boiled beet salad works perfectly after a quick swim in a chilly waterfall?

On the other hand, preparing your own food is not without its drawbacks. For one, unless you are a professional chef, the odds of you preparing an exceptionally delicious meal are slim to none. For another, if you are cooking for yourself, you will almost certainly have to buy more of several ingredients than you plan to use for any one dish, leaving you with less variety and more leftovers. But perhaps the worst thing about choosing to cook for yourself is having to start from scratch every time you’re hungry. Imagine coming home from a long day at work. Your boss has been riding you all day, your brain is fried, and you’ve just endured a stress-filled hour and a half commute standing up on a smelly, crowded rush hour commuter train. How much do you really feel like breaking out the measuring cups and preheating the oven? I’ll wager you don’t.

In times like these, I turn to one of the easiest meals I know how to make: the “poor man’s casserole”. It is exceedingly simple to make, but fresh, delicious, cheap, healthy, and quick. Here’s what you do:

1. Preheat the oven to 400 degrees (sorry, this step is unavoidable).
2. Grease an oven safe pan with olive oil.
3. Clean and dice a couple root vegetables (carrots, garlic, potatoes, onions, yams, etc.) and a couple links of sausage (any kind) into large, similarly sized chunks and mix them all together in the pan.
4. Sprinkle some more olive oil, salt, pepper, and a few pieces of fresh rosemary (if you’ve got it) over the top.
5. Cover and bake for 30-40 minutes.

While the meal bakes, whip up a salad (for instance, Boston lettuce, Cannelloni beans and fried mushrooms), slice up a baguette and open a nice light red wine, a Pinot Noir if you’ve got it. This dish will leave you satisfied. It takes less than an hour to make. It’s healthy, hearty and extremely adaptable. And best of all, it requires nothing more complex than the ability to cut vegetables into big chunks. You can make it with things you have lying around your kitchen. If you’re not trying to be a chef Boyardee tonight, throw this dish together and marvel at how easy it is to make a good Irish meal. Cheers.

1 package of small to medium sized mushrooms*

3-4 tbsp of butter

1/4 to 1/3 cup Italian style bread crumbs

Salt

Pepper

Basil

*  Baby Bella

Pre-heat oven to 375 degrees. Scrub the mushrooms lightly under cold water and separate the stems from the caps. Place the caps onto a cookie sheet or shallow baking dish, face up. Chop the stems of the mushrooms until exceptionally fine. Melt butter in a bowl and then combine chopped with the stems and bread crumbs. Stir the mixture until the consistency is paste-like. Add salt, pepper and basil to your personal taste preference. Stuff the mushrooms using all the stuffing. Sprinkle any extra stuffing on the pan around the mushrooms. Cook for 20-30 minutes or until stuffing appears to be golden brown. Wait 5 minutes before moving mushrooms to a serving dish. Serve hot and enjoy!

As I listen over the phone to the sounds of orders being yelled out and cappuccino machines buzzing at extremely loud frequencies, I wish it wasn’t snowing so I could conduct this interview in person. Finally the sounds dissipate just long enough for me to ask Bruno Pascale, owner of Café Z at the Zimmerli Art Museum at Rutgers University, some questions.

Within the first five minutes of talking to Bruno it’s readily apparent how accurately he matches the image of the old-school New Jersey Italian-American— from the classic “how you doin’?” accent portrayed so famously on The Sopranos to the hard working mentality. Bruno’s not the only Pascale in the food business. His brother attended culinary school at around the same time he did, although Bruno, seven years his brother’s junior, was a little more ambitious. While Bruno was born and raised in Newark, New Jersey, his parents came from Salerno, Italy— a small town just off the Amalfi Coast.

Bruno is no mobster though, even if he has spent some time in a few pizzerias. He’s been working in the food business now for close to 30 years, both as a chef and at the managerial level.  Given that, it’s surprising to know that Bruno’s only 45. Most men who have business aspirations usually have to wait until they’re in their 40s before they even dream of opening up their own business. In the current economy owning a business requires more money than the average income of a 40 year old can support. Bruno owned his own pizzeria when he was only 17; most seventeen year olds I know don’t even own the car they drive.

The more I talk with Bruno the more I learn just how well versed he is in how to cook and prepare food. His talent also lies in arranging a menu and laying out a restaurant to give off the proper vibe. Café Z maintains a relaxing environment where you can grab a quick cup of coffee or sandwich amidst the hustle-and-bustle of students running in and out of class. Bruno explains to me how the best way to run a successful business is to listen to the customer and to always be honest with them. “If the cook dropped the steak, just apologize and tell them the cookdropped the steak and you’re making a new one.” Coming from a typical Italian household myself, where cooking is the norm, I expected his mother or even his father to be the influence from which his cooking roots came. Almost bashfully Bruno explained how when he was 13 he saw the Pillsbury Doughboy and from then on always wanted to be a chef. My laughter is luckily muffled by the sound of another cappuccino being made.

The moment I learn from Bruno that he owned his very own business at 17, I immediately think back to only two years ago when I was that age. All of a sudden everything I’ve done in my life to this point seems to be brought into perspective. What really have I done? Sure I’m going to college and have lofty goals for my future, but what have I really done? Certainly nothing on par with owning a business. Sitting here, I’m 19; two years older than Bruno when he ran a pizzeria. I’ve never even held a job for longer than six months. The sort of self-confidence and determination it takes to handle that pressure at that age is nothing short of inspiring to me.

My inspirational zeal is short lived and is quickly replaced with sadness. When I ask Bruno how a seventeen-year-old comes to open and run his own pizzeria, he explains that he came to acquire the business when his father died suddenly. Bruno had enough money in the bank to keep the business afloat in its fledgling months. When speaking of the success of his restaurants and other achievements, Bruno’s voice is deep and filled with pride. While Bruno proudly admits that he’s never had to sell a business under negative circumstances, his voice grows hush and regretful as he lists the demands of owning a business. Success has a price, Bruno admits, and for him it was not seeing his kids grow up.

Bruno’s regrets are swiftly pushed aside as he shifts gears and gets right back to business, calling out the line orders to Javy, his assistant at the café. I wait on hold for a minute or so while Bruno handles some food orders at the café, maybe scheduling an interview at lunch with a café operator wasn’t one of my best ideas; instead of dwelling on the past the conversation now drifts towards the future and Bruno’s plans.

When asked what he would do if he had millions of dollars to spend in the restaurant business, Bruno doesn’t talk about opening up fine dining in New York City. He talks about fast food. “Imagine going to a fast food restaurant and instead of getting a Big Mac at the drive-thru you get an order of spaghetti…It could be healthy too. Instead of getting a soda, you get a carrot juice or something like that.” Original ideas these days seem to be few and far between, but drive-thru spaghetti is definitely an original idea.

While Bruno does want to be an owner of a franchise of hybrid fine dining-fast food restaurants, he doesn’t want to be some heard-of but never seen CEO. Business success matters to him, but at the same time he wants to be able to walk into the restaurant and talk to his customers. He wants to be a man of the people! Think Dave Thomas Wendy’s mixed with a little bit of Emril Lagasse’s flair and charisma.

As I end my conversation with Bruno, I’m torn between two feelings: inspiration and utter fear. To be as young as Bruno is and yet have so much experience in the business world is impressive. However, the sheer amount of sacrifices he’s made is troubling. Walking away from my time with Bruno I’m left asking myself, “Is it possible to truly achieve personal and professional success?”

Two visions of my future suddenly flash in front of my eyes. I’ve got a BMW in the driveway, a wife waiting for me to come home, and two boys in little league— all in some beautiful suburban town. Of course the job that supports this life consumes 80 hours each week and in a year half of my possessions are gone and the only time I see my kids is on the court appointed weekends from the divorce settlement. Then I see the other option. I’, coming home from my job at the local supermarket with the night’s dinner, bologna sandwiches, for my loving wife and daughter. I’m happy as can be, until my family and I are evicted for not being to pay the rent on time. While these visions are extreme, they’re not impossible. The trouble arises in trying to show affection for your family while not letting your professional ambition slip. It’s also difficult to maintain a stable financial income while not neglecting your own personal life or your family. Either way, I know one thing: I’ll be looking for Bruno’s chain of “healthy” fast food restaurants in the future and you should too.

What is “whole” grain then? “Whole” refers to the fact that in the milling process the entire grain- endosperm, bran, and germ- is used. The brown color is derived from the shell which is not removed and also contains the majority of its amazing fiber and vitamin content, essential to a healthy diet. In traditional “white” milling the grain is refined, bleached, stripped of the fiber, and often enriched to restore some nutritional value. Refined grains in the body become strands of glucose or sugar, which your body burns fast, and in no time you’re hungry again. Fiber from whole grains helps to slow the breakdown of carbohydrates, helping you feel full longer and regulate your digestion. Whole grain also has more magnesium, iron, and protein than refined or “white” bread and pasta.

Courtesy of Max Zandstein

Companies are trying to cash in on this craze, so consumers must be wary of labels. The truth lies in the nutrition facts and ingredient list. Don’t be lured by “made with whole wheat,” “stone-ground,” or the brown color of the product. For example, at the top of its ingredient list of whole grain pasta, it should read, “whole durum wheat flour,” not “durum wheat flour.” When a label says “multi-grain” it may contain several types of grains such as oats, wheat, and rice, but they may all be refined.

However, whole grain products are not always made with 100% whole grain; they often contain white flour to help develop the dough. Also, if any form of sugar, corn syrup, honey, or molasses is high on the ingredient list put it back on the shelf.  The nutritional facts tell all: a true whole grain product will contain high amounts of fiber which come directly from the whole grain. A rule of thumb for whole wheat bread is that it should contribute at least 3 grams of fiber towards your daily intake. Coloring and fiber can be added to dough to make it appear to be whole wheat- which is why it is important to read the ingredients.

Tips:

Whole grain products are healthy, for the most part, but they are pricey. My recommendation is to stock up when whole grain bread is on sale and throw a loaf in the freezer – it won’t go stale for months, if properly wrapped. Always double wrap and remove excess air from packaging when freezing to deter freezer burn. I always keep my bread or tortillas in the freezer and take slices as I need them.

If you’re health or carb-conscious and have no other choice but white bread, eat it with butter. Contrary to popular belief, it is not better to eat plain white bread because it will convert quickly to sugars. The fat in the butter coats the carbohydrates and takes your stomach longer to process. However, it is hard to substitute some of the essential vitamins and fiber that you get from whole grain foods.  If you are new to the whole grain craze, try substituting one serving a day with a whole grain food. Whole grain pasta has a nuttier flavor that adds depth to an otherwise ordinary meal.

If you are lost in the sea of whole grains, always turn to the nutrition label for guidance. The FDA does provide some protection and laws in defining what “whole grain” is- but it is ultimately left to consumer discretion.

Courtesy of Max Zandstein

Kasha is made from buckwheat and prepared using whole grains so you can’t pick a better choice that’s healthier for your next meal. It’s filled with protein and will satisfy you with each bite; in ¼ cup of kasha (3/4 cup prepared) there are 6 grams of protein and 2 grams of fiber. Kasha’s flavor is easy to manipulate and prepare using any method and flavors. Before we smell food we see it and though kasha may not be visually appealing to some by the looks of its frail, brown-self, it tastes good enough to make you forget.

Courtesy of Max Zandstein

Ingredients:

2 onions

12 oz box of mushrooms

Extra virgin olive oil

Kasha*

1 egg

Broth or water

Salt

Small bowtie pasta (optional)

* Use coarse granulation.

Directions:

Slice the onions and mushrooms and place in container. Drizzle 2-3 tablespoons of olive oil over the onions and mushrooms and microwave for 5 minutes or until tender. Lightly beat one egg and add to the vegetables with 1 cup of kasha. Mix together and microwave for 1 minute. Take it out and break it up and then microwave it for another minute. The kasha should be dry. Add 1 1/3 cup of broth or water with 1 teaspoon of salt. Cover and microwave for 5 minutes on high and stir at half time. The liquid should be absorbed and the kasha should be tender.

If you use the small bowties in your kasha then make sure to not use farfalle [bowties]- I find the small bowties to have a better texture and fit better with the dish- and put into the dish after the kasha is finished being cooked.

Courtesy of Max Zandstein

As a vegetarian I am constantly on the lookout for protein. I’m like a wild lion on a chase for even the smallest of rats, except that I’m more like a Yukon gold looking for a sliver of tofu. While everyone around me snacks on oily potato chips or the newest healthier version of “baked” chips, I sit here with a granola bar and a rumbling stomach. The prices alone of a granola bar or a single potato chip bag don’t seem worthwhile or sufficient for a hungry college student. After walking the aisles of Trader Joes and Target I thought: “Why not make my own trail mix?” I know it seems like the simplest of ideas but the array of different combinations one can make is extensive. What I have come to learn about trail mixes is that there must be a base and a disconnect between each component. The ingredients shouldn’t be too independent or else why would they be in a mix? The perfect trail mix utilizes the flavors of each component and when they all come together they taste even better than when alone.

The best trail mixes’ base is a nut. Whether it’s the cliché peanut or the more expensive walnut, several types will do, though the base should provide guidance as to what the rest of the mix shall contain. Personally, when utilizing walnuts I prefer to leave out any candy-like items that have chocolate and/or sugar coatings.

Buying your own reusable plastic cereal container will cost less than five dollars and is the best way to store trail mix. While most websites boast that they have the perfect measurements for a great trail mix there really is none. It’s all up to you, after you have prioritized your ingredients. Just remember to start with a base and build from there.

Courtesy of Max Zandstein

Becca’s Blend:

1 bag of unsalted, roasted peanuts

¼ bag of Reeses pieces, or any peanut butter “chip”

2-3 handfuls of dried cranberries*

3-4 handfuls of dried bananas*

4-5 handfuls of Oatmeal Squares cereal (Chex or Life goes well too)

4 handfuls of square pretzels, salted.

*Dried fruit can be found at Walmart for $1 a bag

A close up of Hieronymus Bosch's Garden of Earthly Delights.

When I was a little kid, I loved collecting sea shells on the Jersey Shore. (Of course this is before MTVcame in and glorified the salacious filth that we have recently come to enjoy, disapprove of, or both). I loved smooth white shells that were perfect for painting on, but Belmar beach would always be riddled with the black and blue hued shells of mussels. They cracked easily and were impossible to paint on, but a decade and a half later my fondness of these bivalve mollusks grew exponentially as I discovered various ways to eat mussels.

I had always been dubious of mussels, having never actually seen the meat inside the shells until two years ago. I first faced mussels on my second date with Mike. He wanted to cook, and I assured him I ate everything, forgetting at that moment that I was more of a grilled chicken salad kind of girl.  I’m not going to lie, despite the delicious fennel and red bell pepper broth Mike made, my mouth was still hesitant to actually chew this rather squishy, orange meat. But when I finally did I discovered how tender, savory and sweet every mussel was, and how delicious a crusty loaf of French bread is when drenched in the broth that accompanies the mussels.

Mussels are the perfect culinary undertaking for many reasons. For starters, they are usually pretty cheap, and back in Jersey the market price was usually around $2.99 a pound. Mussels can be fried or baked, but the simplest way to cook them is to steam them, and that takes less than 10 minutes. They also make a perfect meal for two, and Isabel Allende is one of many of who have extolled the seductive properties of this humble cousin of the oyster.

Much like many things from the sea, mussels are healthy, very low in fat, and packed with omega 3s, zinc, and iron. Lastly, there is nothing better with mussels than carbs. The Belgians love to pair mussels with fried potatoes, the Italians with linguine, the French with bread, and each variation is equally delicious.

Mussels are best bought within a day or two of serving. While it is possible to freeze de-shelled mussels, I like mine fresh – they should smell like the ocean. To properly cook mussels, first wash them under cold water in a sink, washing off any sand, debris, or mussel ‘beards’ that might be clinging on. Tap each mussel with a heavy spoon to search for dead mussels. The ones that open up should be thrown out.

Mike’s Mussels

Ingredients:

2 to 2 ½ lbs mussels

1 chopped fennel bulb

1 tbsp mustard or 1 tsp turmeric

2 dashes of thyme (optional)

1 large tomato, chopped

1 small chopped yellow onion

½ cup of chopped red or orange bell pepper

1 to 2 cloves crushed garlic

1 tbsp olive oil

¾ to 1 cup chicken stock

¾ to 1 cup dry white wine

2 to 3 tbsp finely chopped fresh parsley
salt and pepper to taste

Directions:

In a quart sized pan or a wok, heat up the olive oil on med-high heat, and sweat the onions, garlic, fennel, and bell pepper, until the onions and fennel starts to get translucent. Add in the mustard or turmeric, along with a few dashes of salt and pepper. Mix in the chopped tomato and cook for another 3 minutes. Mix in the wine and stir, then add the stock. When the broth starts to boil, stir in the mussels, face down, making sure they are covered in the broth. Cover with a lid, and check them after 5 minutes to see if they’ve opened. If not then leave on for another minute or two max. When the shells have opened, remove from heat and serve immediately with the broth and a toasted french baguette. A tomato based broth like this goes excellently with a light red wine or a white, like a sauvignon blanc.

*Note: If you’re serving a dinner sized portion of mussels, estimate about 1 lb of mussel per person.

Sunset Wheat & OJ Mussels

I love this recipe because it’s light, the broth is fragrant and the sweetness of the mussels is subtly intensified by a bottle of Leinenkugel Sunset Wheat. The original recipe, provided by one of the Top Chef Cookbooks, uses Hoegaarden, so you can feel free to experiment with similar beers with citrus and floral notes (Blue Moon, Shock Top, etc.)

Ingredients:

2 to 2 ½ lbs mussels

1 chopped fennel bulb

1 chili pepper, chopped

1 medium peeled tomato, diced

1 small chopped white onion

1 tbsp olive oil

¾ to 1 cup orange juice

¾ to 1 cup Leinenkugel Sunset Wheat

3 tbsp fresh cilantro leaves
salt to taste

Directions:

In a quart sized pan or wok, saute the onions, chili pepper, and fennel bulb in olive oil until they are tender, and add the tomatoes. When the tomatoes start to get soft add in the orange juice until the broth comes close to a boil. Stir the mussels in and cover for 5 minutes or so. When the mussels have opened pour in the beer and the cilantro, and serve immediately with thick cut french fries or toasted bread.

Mussels go with virtually any broth, so feel free to adapt and create your own. A simple curry broth with coconut milk, lemon grass and kaffir lime leaves makes a hearty and comforting Thai dish, while some black-bean paste, garlic, and sriracha creates another dericious asian inspired meal. The picture below incorporates fish stock with slices of ginger, green bell peppers, tomatoes, chinese rice wine, chili paste, red onions, and freshly chopped scallions and cilantro at the very end.

*Special thanks to the Mussel Industry Council.

Courtesy of Max Zandstein

Pagach is a secret. Not many people outside towns originally inhabited by Polish immigrants know about it.

I discovered the American-Polish hybrid in a small Pennsylvania town that has been downtrodden since its coal mining industry disappeared. In its grungy unimpressive pizza shops, pagach is a delicacy hidden amongst below-average pizza and tired Polish souls.

In layman’s terms, pagach is pierogi pizza. In foodie terms, pagach is ingenious. Essentially pagach comprises a potato concoction with just the right hint of onion, garlic, and pepper atop a perfectly thick pizza dough covered in melted cheese. It’s heaven for carb-lovers.

Although one kind of pagach can satisfy me for the rest of my life, there are some variations of the potato delicacy. Pepper, it seems, is the fluctuating ingredient among pagash-makers. Some places boast pagach so heavily peppered that each slice looks ashy, while more pepper-conservative locations keep the spice to a minimum.

There also exists a structurally different version that strays from the cheesy, triangle looks-just-like-pizza form. This alternative is square, has both a bottom and a top crust, and is considerably less cheesy. It’s closer in resemblance to a sandwich-like sicilian slice.

The inevitable question arises: which is better? Honestly, it all depends on the pepper, which is the tie-breaking factor between the two equally delicious creations. Undoubtedly each has its own strong points: the triangle version dominates in the cheese department, but the square’s additional doughy layer brings a completeness to each slice.

Pagach may not be classy nor sophisticated, but it packs an irresistible and complexly layered flavor. Furthermore, the potato-worshipping indulgence manages to morph three cuisines into one – Italian, credited with the original pizza; American, with it’s embarrassing interpretation of the aforementioned; and Polish, with its obvious pierogi inspiration. If pagach can traverse international cuisines, then maybe it can cross a state border and bring its tasty self to New Jersey.

This picture of these bacon wrapped jalapenos stuffed with goat cheese, sausage—and a little slice of heaven—doesn’t do this appetizer justice. But I can assure you, you’re going to want to make these. Even the most abstemious of people will have about 2-3 stuffed jalapenos, so plan accordingly. I made these first on my two year anniversary with Michael. We had been given a magnum bottle of Veuve Clicquot by his parents, and couldn’t think of a better way to have it then sharing with a couple of close friends and delicious food.

For a group of 5 people we used:

8 jalapenos, slit in half (the long way) and deseeded
¾ stick of an 8 oz. cream cheese
½ a log of goat cheese
3-4 tbs. of sautéed onions and garlic in oil
1 hot sausage, de-cased and cooked fully
4 slices of bacon, cut in half, and cooked slightly, 1-2 minutes each side

Mix the cream cheese with the goat cheese, onions, garlic, and sausage. Spoon the mixture into the jalapeno halves, and then wrap each jalapeno with the lightly cooked bacon. Secure with a toothpick if necessary. Stick the jalapenos into an oven preheated at 375 degrees and cook until the bacon has started to become crispy and the jalapeno skins look tender.

Stuffed mushrooms are an incredibly easy appetizer to make that is also perfect for a sit down dinner with friends. While this filling is similar to the one in the bacon wrapped jalapenos, your stuffing can also be made with virtually anything you like. I generally prefer to use medium sized crimini mushrooms because of their flavorful woodsy nature.

Ingredients:

15 medium sized crimini mushrooms
8 oz. softened cream cheese
2 slices center cut bacon
2 tbs. chopped parsley
1 shallot (or 1 clove of a milder garlic (such as elephant)
2-3 whole green onions chopped
salt & pepper to taste

Directions:

1. First thing’s first: preheat the oven to 375 degrees. Now to make this specific filling I heated up two pieces of center cut bacon in a skillet until they were crispy, and reserved the bacon fat to sauté the mushroom caps in. The bacon should then be cut up into little pieces and placed aside.

2. To prep the mushrooms first wipe them down with a damp paper towel, making sure all of the dirt is cleaned off. Dry them with paper towels and then slowly take off the stems and throw them away. (You could also chop up the stems and sauté them in butter for use in the filling). Heat up the reserved bacon grease (or use 1-2 tbs. of butter) and sauté the mushroom caps in the butter for 2 minutes tops. Place the mushroom caps in a baking dish. (It’s okay if they touch)

4. In the same pan sauté the shallots until they are translucent and slightly crispy.

5. Mix the cream cheese with the shallots, crumbled bacon, chopped parsley, and a pinch of salt and pepper.

6. Scoop spoonfuls of filling into each mushroom and then sprinkle the green onion all over. You could also grate some cheese or put some bread crumbs on the mushrooms to get a crispy topping. Stick into the oven and take out when the cheese begins to golden.

7. Serve immediately! If you’re short on time, a great filling is a simple wedge of brie. Just cut the cheese up in little pieces and fill into each mushroom cap. You can just sprinkle some pepper onto the mushrooms or even some green onions/parsley/chives/rosemary, whatever herb is closest in reach.

With the Super Bowl on last Sunday, we couldn’t think of anything better to bring to a party (aside from a thirty rack of cheap beer) than twice baked potato skins. Most of your prep time will be spent in the oven, and once you make these at home you won’t want to eat them out again. Not only is this pretty cheap to make, but your arteries will be happy to know this version is much healthier too.

Ingredients:

4 large Russet potatoes, baked*

2-3 tbs. extra virgin olive oil
½ tsp. salt
½ tsp. garlic & onion powder
¼ tsp. paprika
¼ tsp. cayenne pepper

A few pinches of pepper

4 crumbled bacon strips

½ cup shredded mild cheddar

*To bake a potato in an oven (the microwave is much faster but you won’t get the same crispy potato skin you get at restaurants), first preheat the oven to 360-375 degrees, depending on the size of your potatoes. Clean the potatoes in cold water and dry off. Stab each potato seven or so times with a fork (so steam can escape). Brush each potato lightly with some extra virgin olive oil and sprinkle with salt. Stick in the oven for anywhere between 1 hour to 90 minutes, or until the skin looks like it’s puffing up and you can stick a toothpick through the potato without resistance.

Directions:

Cut the baked potatoes in half and use a spoon to scoop out the middle, leaving edges that are ½ inch thick around the potato. Mix the spices with the oil and brush on all sides of the potatoes. Stick the potatoes into a 450 degree oven for nine minutes each side, or until they look golden and crispy. Take them out of the oven. Mash the leftover potatoes with some butter, salt, and any herbs you have (parsley, cilantro, or chives are always good choices). Stuff each potato skin with the mashed potatoes and top with slices of cheddar cheese and crumbled bacon. Stick back into the oven until the cheese has melted. Serve with ranch dressing mixed with fresh chives or parsley.