Monday, May 20, 2013

Sautéed Spinach

If you're anything like me, and you live in Cincinnati, you've had enough of summer. Tomorrow the weather  is going to be 90 DEGREES!!! I'm not one to sit around and chit chat about the weather (I tend to think people should reach for something a bit more interesting and less apparent), but this is ridiculous!

Enough complaining. (Thanks for listening to my rant).

On days like today, it's difficult to pin point what I'm in the mood for. "Do I want a heavy meal that will saturate my heart with temporary bliss while leaving a residue of guilt?" I ask myself. Eh. "Do I want a fresh meal that will leave me feeling lighter than this muggy air?" Sure why not.

So here is this dish I made alongside my baked chicken. It literally took me 5 minutes to make.
Enjoy and be happy that we no longer have to wear puffy coats and Eskimos!

1 bag fresh baby spinach
1/2 onion, sliced
2 tbs extra virgin olive oil

1. Heat oil until it shimmers then cook onions on medium heat until caramelized
2. toss in spinach and use tongs to mix in with the onions
3. Add seasoning at the very end (if added too early, the salt will release all the water from the spinach and create a wilted mess)
4. Serve warm or cold and enjoy!

Wednesday, May 1, 2013

It's anything but Nada.

As some of you may know, I started working as a server at Nada Restaurant, one of the best restaurants in Cincinnati, OH. This restaurant is known for their high end Mexican flare (Unique tacos that you never would've eaten on your Taco Tuesday), an atmosphere that makes you want to be the last one out, and service that keeps even out-of-towners coming back.

The restaurant is also unique in that it requires servers to train in every section of the restaurant (bar, kitchen, etc.) to get an idea of how the restaurant works as well as what we can expect when things get crazy and we get tempted to put blame on others. I'll tell you what, after that training, I definitely won't forget my P's and Q's as I work with the other staff. Every position at a restaurant will be challenging at one point or another.

Saturday (at 6:00am) was my kitchen training shift. Let me tell you, it was an absolute BLAST!!! I trained with chef Casey, a man who is passionate about food and refuses to accept anything less than perfect. He has an interest and degree in geography and a whole lot of other credentials to keep him satisfied outside of the kitchen, but he couldn't shake his yearning to be in the kitchen. I admire that.

The shift ranged from me cracking over 300 eggs, to slicing and dicing onions, to searing and brazing short rib, to much more. I tell you, I was on fire (not literally). Learning new techniques and tasting everything was for me like a day in McDonald's play land for a child. I couldn't stop wanting to learn more (I may have freaked chef Casey out a bit). During the brunch rush, I stood off to the side ready for any order that was sent my way and watched as everyone in the kitchen worked together to get meals out to hundreds of people at once.

It was such a great experience, and I'm so happy to be part of it.

Below is a picture of a dish served off the brunch menu during Saturday's and Sundays. It was so delicious that I had to come home and try for myself. It is missing the pico de gallo on top, but it is still absolutely delicious!

Eggs Goettadicto