everyone into the kitchen

Preaching to the Choir (and a recipe for Potato Leek Soup)

2012-01-26T08:35:00.000-05:00

Yes, you are in for a spate of slow-cooker recipes. What can I say? I'm in love.

After trying a lot of stews and braised meat dishes (all to stupendous results) I decided to go even simpler.   I wanted to try the "dump everything in and walk away" method of slow-cooker cooking.   You know, the reason we all have them: laziness. Er, I mean, convenience. Then it dawned on me - SOUP!

I love soup all year round but there is something so perfect about a bowl of warm, fragrant soup on a cold winter's day. I figured pretty much any recipe that ends up pureed would benefit from a long and slow rest in the slow cooker and started my soup foray with a classic - Julia Child's recipe for Potato Leek Soup.

Until last year I hadn't eaten this in forever. As a family we rediscovered it while on a cruise. I ordered it at dinner one night thinking I'd eat just a bit and then move onto my entree. One mouthful into the bowl, my daughter snuck her spoon in for a taste. Her eyes lit up and she took another. And another. And another. She soon polished off the entire portion and requested more. (Fortunately you can do that on a cruise). I knew I had to add it to my repertoire.

Julia's recipe calls for cream and serving with a generous dollop of creme fraiche. Now all of these additions are delicious. But I am a woman of a certain age (ahem) with a cholesterol count of a certain level (ahem). Time and genetics are not on my side. I didn't want to sacrifice any of the luscious creaminess imparted by all of those high-fat ingredients, but I'd also like to stick around for a while.

Taking inspiration from the method of adding bread to thicken soups (like gazpacho) I added some hearty sourdough to the soup once it finished cooking and pureed it together with the rest of the ingredients. The bread adds a subtle creaminess and acts as a thickener without adding any additional fat. A touch of butter adds richness and brings out the sweetness of the leeks. Best of all, until you have to puree the whole mess you can just leave it to cook all day. If you prefer you can make this on the stove top and I have included those instructions as well.

I have since made several other soups all to great success and am considering a soup swap (a la traditional cookie swaps). If you're interested in participating, let me know. In the meantime, make this soup and eat it on a chilly night with some salad and raise a glass of dry white wine in a toast to Julia.

Creamy Yet Creamless Potato Leek Soup
Adapted from Julia Child
Yield: approximately 8 cups

Ingredients:

3 cups leeks, whites and light green parts, sliced
2 cups potatoes, peeled and diced (Russet work well but I have also used large new potatoes)
1 large clove garlic, minced
8 cups chicken or vegetable stock (or water - if you're feeling really ambitious simmer the dark green parts of the leeks in the water of the stock for a while to make a leek stock)
Salt and pepper to taste
3 TBS butter (optional)
2 slices of bread (preferably sourdough or something hearty), crusts removed and roughly chopped
Parsley or other green herb of your choice for garnish (optional)

Preparation:

Place leeks, potatoes and garlic in the container of a slow cooker. Pour the liquid over. Season with salt and pepper. Cook on low 8 hours or high for 4.
If desired stir in 3 TBS butter and allow to melt.
Add bread into soup mixture and stir to combine.
Puree the soup in batches or using an immersion blender. You will get a much silkier textured soup if you use a blender. If the soup is hot take care to only fill the blender 2/3 of the way and don't cover it tightly. Instead, place the cover on leaving a small gap and place a thick dishtowel over the top while blending.
Reheat if necessary. Adjust seasoning if necessary and serve. Traditional accompaniments include fresh herbs and creme fraiche.
Alternatively, place the leeks, potatoes, garlic, broth and seasoning in a large pot. Bring to a boil and reduce to a simmer. Cook for 60-75 minutes until potatoes are tender to the point of falling apart. Continue from Step 2.

I Have Seen the Light and It's On My Slowcooker (plus a recipe for Short Ribs)

2012-01-18T19:54:00.000-05:00

I'll admit it. I was not quick to jump on the slow cooker bandwagon.

"Why do I need a slow cooker when I can braise on my stove top or in my oven?" "What can I make in a slow cooker that I can't make in a pot?" And, to be truthful, those questions are still pretty valid. But, after spending some time using one, I have come to the conclusion a slow cooker definitely has its advantages.

I can make dinner. While I am sleeping. I can make breakfast. While I am sleeping. It. Will. Cook. For. Me. While I am sleeping. I like sleeping. I don't sleep enough.

In all seriousness a slow cooker is a great kitchen tool if you have the room for one. It takes up a lot of valuable counter real estate and in a NYC kitchen it has a lot of competition. Plus storing it when it's not in use also requires a serious space commitment. However, once you've tasted creamy oatmeal, on a 15 degree morning, that cooked while you were SLEEPING, you will no longer be a commitment-phobe. For that recipe visit Food52. I'm here to talk about short ribs. If the oatmeal doesn't convince you, these will.

Short ribs are one of my favorite winter-time meals. To me there is nothing more comforting and homey than a plate of warm, flavorful meat and sauce that has cooked all day. Ordinarily making them is a huge undertaking. Not with a slow cooker! You do some advance preparation, plug it in and walk away (or go to sleep). In my research on slow cooker methodology it would appear that there are recipes that allow you to toss some ingredients in, turn it on and walk away (soups, the aforementioned oatmeal). My (admittedly limited) experience bears out that most recipes involving meat benefit from a little more work. Taking the time to brown the short ribs and develop a seasoned, thick braising liquid is worth it. Really worth it. When you wake in or walk into a home that smells like this recipe and you see that little red light on the "warm" setting, you won't regret it.

I've seen the light. Go towards the light. You will be rewarded.

Slow Cooker Short Ribs with Red Wine Sauce

Yields 4 servings

Ingredients:

4 lbs bone-in short ribs
Salt and pepper
1 TBS canola oil
1 large onion, diced
1 large carrot, diced
1 large celery stalk, diced
3-4 garlic cloves, smashed
1 generous TBS tomato paste
2 TBS flour
2 cups red wine (nothing too fruity)
1 sprig of fresh thyme
1 sprig fresh rosemary
1 bay leaf
2 cups chicken or beef stock

Preparation:

Pat the short ribs dry with paper towels and season with salt and pepper.
In a large heat the oil and pan brown the short ribs on all sides (in batches if necessary) and remove them from the pan.
Degrease the pan if there is too much fat left from cooking the ribs (leave a little behind for cooking the vegetables).
Add in the onion, carrot, celery and garlic and cook until the vegetables soften slightly (about 5 minutes).
Stir in the tomato paste to distribute evenly and allow it and the vegetables to brown slightly (an additional 5 minutes).
Sprinkle the flour over the vegetables and stir to coat evenly.
Carefully pour in the wine and stir to combine. Make sure to scrape up any brown bits that have formed in the pan (known as fond) - they add a ton of flavor to the dish. Bring to a boil and cook until the liquid thickens and reduces slightly; 3-5 minutes. Taste and adjust seasoning. At this point you can combine the ribs and this mixture and refrigerate if you want to prep this the night before. In the morning, continue with step 8.
Pour into the container of your slow cooker and place the browned short ribs on top. Place the herbs on top and pour the stock over.
Cook for 4-6 hours on high or 8-10 hours on low.
Check periodically to make sure the liquid hasn't reduced too much.
Once cooked, remove the ribs from the container and set aside. Allow the liquid to cool and skim off any fat you can see. (It's best if you can make these a day ahead and chill the sauce in the refrigerator, It makes removing the fat from the sauce much easier.) Reheat the sauce. If it needs more time to thicken you can pour into a pan and simmer until it reduces. Add the ribs back in to reheat over low heat.

I like to serve over egg noodles or polenta (you want something that will hold all of the luscious sauce). It looks pretty garnished with a little chopped parsley (for color) and pairs nicely with a leafy green salad and a glass of dry red wine.

Another New Year (and a Recipe for Long Life Noodles)

2012-01-16T16:53:00.002-05:00

We're barely into 2012 and I have to start thinking about another New Year. Lunar New Year is just around the corner and I am not remotely prepared. Well..., now that I think about it, I am totally prepared.

Sweep out the old luck of the last year by cleaning your home? My apartment looks like a bomb hit it. Start the year fresh with a new hair cut? I'm pretty sure the last time my hair was cut I was wearing shorts. Eat traditional foods in celebration? This post from last year will surely help, as will the recipe that follows.

This year is the Year of the Dragon. In Chinese Astrology this year holds great significance. The Dragon is the only animal in the Chinese Zodiac that isn't real. It is believed to have mystical powers and represents power and wisdom. People born under the sign of the Dragon are said to stand out from the crowd and great things are expected of them. Boy, am I happy I was born under the sign of the Pig. No one expects much from a Pig.

As the years pass and I celebrate more Asian holidays with my husband's family I develop a greater appreciation for the deep-rooted traditions embedded in the celebrating. Having been raised by a very superstitious mother I am all for traditions that are meant to increase my chances for good luck, a long life and prosperity. Long Life Noodles are eaten at Lunar New Year to ensure your longevity. The longer the noodles the better. And, you should NEVER cut them lest you cut your life short. Slurping them is actually encouraged. Long life and an excuse for bad manners? Bring it on.

I should caveat that this recipe will require a trip to an Asian Market or your nearest Chinatown. I generally prefer shopping at the smaller more mom and pop markets but there are two larger "supermarkets" in Manhattan's Chinatown that will have everything you need to make this recipe: Hong Kong Supermarket and Kam Man.

If anyone is interested I am planning a trip in the next few weeks and always welcome company. Hit me with an e-mail (mmarksshih at yahoo dot com) or send me a message on Facebook or Twitter.

In the meantime, Gong Hay Fat Choy. May you prosper in the year of the Dragon.

My thanks to the always funny, witty and lovely Amy Kover for asking me if I had a recipe for Long Life Noodles and inspiring this post. Check out her well-written blog and follow her musings on Twitter.

Long Life Noodles (aka Tossed Noodles aka Lo Mein)

Adapted from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
Yields - at least 8 servings as a side dish

The thing about lo mein is that everyone has his or her own favorite version. Mine is made with roast pork, shrimp, Chinese cabbage, bean sprouts, and something green and leafy (usually spinach); so that is the recipe I am including here. But lo mein is a very forgiving "recipe" and you can use any ingredients you like. When I prepare this each year for Lunar New Year at my daughter's school I make a simple version using only julienned carrots and bean sprouts along with the noodles. It's really the method that is important.

In simple terms the method is as such: stir fry your ingredients (aromatics, vegetables, meats until mostly cooked through); add in 1/4 c stock or water and heat; place parboiled noodles over the stir-fried mixture; add in more stock. Cover the pan and cook for 2-3 minutes to heat through over medium heat. Sprinkle noodles with sugar and soy sauce. Stir to combine and serve.

Ingredients:

1 lb long egg noodles (you can buy these in most Asian Markets and many larger markets with a good ethnic food section. They can be dry or fresh. I often buy the pre-cooked packaged noodles to save a step in the cooking process.
2 TBS oil (peanut, canola, grapeseed - you want something with a high smoking point - not olive)
1" piece of ginger, minced
1 clove garlic, smashed
2 scallion stalks, thinly sliced (whites and greens)
1 cup roast park, sliced (we love to get our roast pork from Big Wong (Yes, laugh at the name like a 12-year old boy) located at 67 Mott Street, New York, NY (low on ambiance but high on the quality of the roast meats and congee)
1/2 lb shrimp, shelled and deveined (depending on the size you might want to dice the shrimp)
1 TBS sherry or Chinese cooking wine
1 cup fresh bean sprouts, blanched and cooled
1 cup Chinese cabbage (shredded), blanched and cooled
2 cups baby spinach leaves
Salt to taste
1/2 cup chicken stock (or water) divided into two even parts
1/2 tsp sugar
1 1/2 TBS soy sauce

Preparation:

If cooking the noodles you will need 8 cups of water and salt. Bring the water to a rolling boil. Add in salt and the noodles. Stir the noodles from time to time and cook until barely done (you want some bite as they will be cooked again). Drain and rinse under cold water to stop the cooking process. Coat with bit of oil to keep them from sticking and set aside.
In a wok or other large cooking vessel (preferably a wok, really), heat the oil. Once it is shimmering, add in the ginger, garlic and scallions and stir fry to brown slightly.
Add in the pork and move around the pan a few times (keep in mind it is already cooked). Stir in the sherry.
Add in the vegetables and stir fry for about 1-2 minutes, just to incorporate them and distribute evenly.
Add in the shrimp and cook an additional minute.
Season with salt.
Have the stock warm and add in 1/4 c. Cook 2 minutes, covered, over medium heat.
Add in the noodles, the remaining stock and cover. Cook for an additional 2-3 minutes.
Remove from heat, add in the sugar and soy sauce. Test for seasoning. Adjust, if necessary, and serve immediately.

Resolve (and a recipe for Raw Kale Salad)

2012-01-02T13:14:00.000-05:00

Long before the holiday season I decided I wouldn't be making any so-called resolutions this year.   I find the word "resolution" is fraught with too much meaning and undo pressure. I just don't feel compelled to make proclamations about my quest for betterment (if I'm even on one but let's leave that for another post, shall we?). When we so often set ourselves up for failure - why do it publicly?

Many people see January 1st as a chance for renewal and in some ways I agree. There is something motivating about the idea of people coming together to make positive changes. But the timing is rather arbitrary, don't you think? As a Jewish woman I also get to start "fresh" after fasting on Yom Kippur. As an in-law in a predominantly Chinese family I can wipe the slate clean with a strategically timed haircut, new clothes, the sweep of a broom, and the consumption of traditional foods on Lunar New Year.   Is it fair that I get three chances while others only get one?

Maybe it's wisdom. Maybe it's semantics. Maybe it's all the therapy.    But as I age (ahem), rather than trying to change myself at artificially prescribed times of the year, I prefer to take stock of what is going on in my life on a continual basis and see what I can do to improve.   I also make an effort to give myself credit for areas where I don't need to to make any adjustments. I like this approach because it forces me to appreciate all that I have when I am not always a "glass half-full" type. These mini check-ins are illuminating. May I be so bold as to suggest you try it this year? But only if you promise not to resolve to do it.

For those of you who have made healthy resolutions I offer up this recipe for a raw kale salad. Don't be put off by those three words. This salad is quite tasty, satisfying and quick to throw together. It's a mash-up of two of my favorite kale salads of all time with my own additions. One is from the restaurant Northern Spy and the other is from the always reliable Melissa Clark. I know many children who love versions of these salads so I will even dare to say this is a child-friendly recipe.

Raw Kale Salad

Adapted from Northern Spy and Melissa Clark
Serves 2-4 depending on the portion size

Ingredients:

1 bunch of lacinto kale (also referred to as Tuscan, black, or dinosaur kale)
1-2 TBS olive oil
1 garlic clove, minced or mashed to a paste
zest and juice of one lemon
1-2 TBS buttermilk (or low fat plain Greek yogurt - these both add creaminess, richness and tang with minimal fat)
salt and pepper to taste
1/4 cup toasted sliced almonds or walnuts
1 small green apple, cored and chopped or sliced into matchsticks or about 1/2 cup of red grapes washed and cut into quarters
2 TBS freshly grated Parmesan cheese

Preparation:

Wash and spin the kale dry.
Either shred the kale by piling the leaves up and rolling them together and slicing thinly or tear into bite-sized pieces.
Combine the olive oil, garlic, lemon, buttermilk and salt and pepper and mix well - a whisk works best but some vigorous work with a fork will do the trick. Adjust to your tastes (I prefer a very acidic dressing).
Add the dressing to the kale and toss to combine. You can "massage" the dressing into the kale with your hands if you prefer - this helps break down the fibrous kale a bit.
Add in the nuts, apples and cheese and stir to combine.
Enjoy!

This salad is very adaptable. Try other add-ins, eliminate the buttermilk, use vinegar instead of lemon. You get the idea.

C is for Cookie (#NYCookieSwap)

2011-12-06T19:49:00.001-05:00

Would you believe me if I told you I had never been to a cookie swap before last Sunday? I know, I know. Me. Never, ever. But it's true. And in true Melissa fashion my inaugural cookie swap was the mother of all cookie swaps: The Annual NY Cookie Swap. This was a swap of food bloggers and media types (and their friends). Organized by the awesome Bloggers Without Borders the proceeds of this year's swap benefited an amazing organizaion: Cookies for Kids Cancer. And whoa - did the bloggers bring it.

The rules were simple: for a $40 fee and a dozen cookies you were invited to an amazing lunch at Hill Country BBQ - oh the *brisket*- a few hours of fun, chatting, eating and networking, and COOKIES. I thought I'd leave with a dozen, but, foodbloggers being the generous folks we are, everyone must have brought about 5x that amount so everyone left with quite the haul. I wish I had taken pictures of what I brought home before my family devoured everything. I'm not sure that a picture of a nearly empty and crumb-laden Glad container would prove to be very appetizing. Suffice it to say everything was delicious and beautiful. I am in awe of the talents of my fellow bloggers and bakers.

I didn't bring my "good" camera but did manage to snap some pictures on my iPhone. Believe me - they don't do these works of art justice but you will get the idea.

All in all it was an amazing afternoon. I reconnected with an old friend from college, met some wonderfully nice people, increased the number of people I follow on twitter, got *kissed* by Dorie Greenspan (I'll never wash my cheek again!) and had a blast. Many thanks to Hill Country BBQ for hosting the event (and for my awesome dinner for two that I won in the raffle), KitchenAid, OXO, Bloggers Without Borders, Three Many Cooks, The Diva That Ate NY (check out her video of the event here), Hungry Rabbit NYC, One Tough Cookie, Glad and everyone else who organized such a meaningful and successful event. If I left you out please let me know and I will edit this post. I was honored to be a part of it and can't wait until next year.

If you are on twitter you can read all about the swap by searching on #NYCookieSwap. Many people, more eloquent than I, have posted recaps, photos and recipe links. If you are interested in contributing to Cookies for Kids Cancer (an extremely worthy organization that raises much-needed funds for pediatric cancer research visit them here). You can also register with them here and Glad to Give will make a 10 cent donation for every treat you share this holiday season.

I know my holidays will be a little sweeter for having been a small part of this event.

Mexican Wedding Cookies (top-most picture and my shared contribution [along with my friend, Jen] to the swap)
Yields approximately 4 dozen
Adapted from saveur.com

Ingredients:

1/2 lb unsalted butter at room temperature (1 stick)
1/4 cup plus TBS confectioners' sugar
1 tsp vanilla
2 cups sifted all-purpose flour
2 cups finely ground walnuts
Extra confectioner's sugar plus 1/2 tsp cinnamon for rolling the cookies

Preparation:

Preheat oven to 375°. Place the walnuts in the bowl of a food processor and pulse until they form a fine meal. Do not overprocess or you will end up with walnut butter. Believe me - I've done this. Then measure out 2 cups and set aside.
Cream butter until fluffy (about 2-3 minutes on medium-high speed in a standing mixer).
Add in the confectioners' sugar and vanilla and beat for an additional 1–2 minutes.
Gradually beat in flour until it is incorporated.
Turn off the mixer and stir in the ground nuts by hand.
Shape dough into 1" balls, using about 1 TBS of dough for each.
Place 1" apart on an ungreased cookie sheet (or one lined with parchment paper - makes for easier clean up!) and bake for about 15 minutes, turning sheet so that cookies bake lightly and evenly. They shouldn't get too browned.
Transfer to a rack, allow to cool completely, and roll in the mixture of confectioners' sugar and cinnamon.

Cookies will keep for about 5 days in an air-tight container and are great with a strong cup of coffee.

Ten Gifts for Food Lovers

2011-11-29T15:20:00.001-05:00

I hate the word foodie. I always have. I'm not good at articulating why I have such a strong negative reaction to the word - I just do. There is just something about the word and all it connotes. A foodie, to me, is someone who is snobby about food and takes it much more seriously than one has to. A foodie is someone who takes all of the enjoyment out of food and makes everything to do with it a competition. A foodie is that bore at the next table, loudly analyzing every last morsel that goes into his mouth. A foodie takes ten minutes to order a salad. A foodie has been everywhere, has eaten everything, and believes she always knows *just* a little more than you do about it all.

In essence - a foodie is a jerk.

Now a food lover - that's my kind of person. A food lover is, well, someone who loves food. A food lover can appreciate the beauty of an expertly prepared seven-course restaurant tasting dinner but has equal appreciation for a humble home-cooked meal where love is the main ingredient. A food lover might know the recipe for every Mother Sauce by heart or he might just understand the gorgeous simplicity in a perfectly crispy French fry. A food lover has fun when it comes to food. A food lover doesn't make it a game. A food lover shares her food.

In that spirit I have pulled together a short list of some fun and (mostly) budget-friendly gifts for the food lovers in your lives. These are just some items that I either own and love or that I currently covet (hint, hint).

The holiday season can be full of stress so as it begins take time to enjoy a quiet moment every day. I know it's what gets me through this time of year. I do hope this list offers you some guidance for the food lovers on your lists. And if you have any ideas to contribute please add them to the comments!

Cook This Now by Melissa Clark

I have a cook's crush on Melissa Clark. Not only is she an inspiring writer, brilliant cook and hugely (though humbly) successful; she is an all-around lovely person. I have always enjoyed her NYT column but her books blow me away. Her latest is a collection of perfect family-friendly meals that coordinate with the seasons so there's no hassle and no fuss when shopping. Every recipe of hers that I have had the pleasure to cook has turned out delicious. Buy this for friends. Buy this for yourself. Just buy it!

Buy it here.

Denim Apron

I love this apron. I have two of them: one going on eight years and one going on ten. Both were gifts from people who clearly know me well. This apron is indestructible. I am a messy cook and no matter how I treat it and what I get on it, this apron always comes out of the wash looking like new. I love the two front pockets, the extra long ties and the adjustable neck strap. It comes in a variety of colors but I am partial to the denim version (it is thinner than denim for jeans). You can personalize it too!

Buy it here.

Fooducate App

This is a handy app for anyone with an iPhone, iPod Touch or Android phone. You can look up the nutritional information of foods and compare them with other choices. However the best feature is the scanner. When you're in the grocery store you can SCAN in the item you are considering and it will provide the nutritional data and allow you to compare it with other foods in the same category. This allows you to be an educated consumer and make better choices or at least weigh your options more carefully. Everything in moderation!

Learn more here.

Milk Frother/Steamer

OK - so this one isn't so budget-friendly. But that's why it makes such a great gift. Plus the Fooducate App is free so you can average the cost of this plus that if you need help rationalizing... It's the type of thing someone might not buy for him or herself but a coffee-lover will think of you every morning if this ends up under the tree or beside the menorah. I can't say enough wonderful things about the Nespresso Aeroccino 3. It steams. It froths. It can steam or froth HOT milk. It can steam or froth COLD milk. I bet if you asked it nicely it would empty your dishwasher, too.

Buy it here.

Mydrap Napkins

These are amazing! Actual cotton napkins that come 100 to a roll. You can wash and re-use them up to six times before recycling. And they come in a variety of colors and patterns. They are great for parties, picnics and even lunchboxes.

Buy them here.

Recycled Coasters

Fun coasters made out of recycled newspapers and magazines. A cute, quirky find that makes a nice host or hostess gift if you are attending any parties this holiday season. They are food-safe, good for both hot and cold beverages and water repellent.

Buy them here.

Recycled Glass Pitcher

A sturdy glass pitcher is always a great investment and it makes a good gift. You can never really have too many pitchers. I find that water, juice or a cocktail always look more festive when in a pitcher. And, in a pinch, a pitcher always makes for an extra vase. This one is earth-friendly as it is made from recycled glass. Always a bonus to think green when buying gifts.

Buy it here.

Seltzer Machine

I know I have written about this before but I cannot say enough positive things about my SodaStream. We drink a lot of seltzer here at Everyone Into the Kitchen and I really couldn't reconcile recycling upwards of 12 bottles a week. Enter the SodaStream. To be honest I don't like their soda syrups at all but we don't drink much flavored soda anyway. The occasional root-beer is about it and when we do, this is the syrup we use. The SodaStream is fun and simple to use and comes with reusable bottles that last for about two years before they need to be replaced. Two bottles vs. 1,248? SodaStream wins.

Buy it here.

Soup and Sandwich Tray

I just love the idea of this serving piece. Sold in sets of two these trays make lunch fun. Who doesn't love soup and a sandwich (especially the seminal comfort food combo of grilled cheese and tomato soup) on a blustery winter's day? I imagine that eating lunch (or dinner) off this piece would put a smile on anyone's face.

Buy it here.

Whiskey Stones
The husband and I are known to drink scotch on occasion. We may or may not have consumed a little too much of it on our first date. As someone who prefers my scotch on the rocks I love the idea of these stones. Instead of ice, these go in your drink (any drink - it doesn't have to be scotch). Simply put them in the freezer to chill and add them to your drink of choice. They cool the beverage without diluting it with any of that pesky water stuff.

Buy them here.

Thankful (and a recipe for simple and delicious Herbed Turkey Gravy)

2011-11-23T22:14:00.001-05:00


The child, with my parents - 11/23/11

I know a post about how we all need to sit back and smell the roses is trite at Thanksgiving but this year I have something of a Thanksgiving wish. And in hoping for this wish to come true I have spent a lot of time contemplating what it means to be thankful. Is it selfish of me to have this wish? Isn't this the time of year when we are supposed to be humble and appreciate what we have? Who am I to want MORE?

Those of you who know me in real life probably know what I want. It is a very simple desire but for some I guess it could seem petty and small. Last year my father started a downward medical spiral. On Thanksgiving. I won't go into detail but it started with him leaving his and my mother's home in an ambulance and ended when he returned home, to a very different way of life, five whole months later. He is doing quite well now but last Thanksgiving and the ensuing months hold nothing for me but horrible memories and anxiety.

Believe me when I say I am unbelievably thankful that my father is home, with my mother, where he belongs. I am thankful for my family (the one I was born into and the one I married into). I am thankful for my friends (near and far, new and old) who, in my life, are often as close as family. I am thankful for my health and the health of those around me. I am thankful for those of you who read my ramblings here. I am thankful for the life I lead. But what I really want is for my family to create a new, positive Thanksgiving memory to replace those from last year. I have been visualizing a day like this - a simple day where we eat some good food, laugh a little and no one ends up in the hospital - not much to ask for I hope. I have friends, who are more religious than I am, praying for the outcome I desire. So if it is a little selfish I am going to live with it. I don't take what I have for granted. I *am* thankful.

I just need to WANT a little and then I'll be even more thankful.

This recipe has nothing to do with being thankful but maybe your guests will be thankful you made it. Or maybe you'll be thankful that you stumbled across this recipe in a last-minute Thanksgiving panic. Either way, it's a terrific gravy recipe and method that is good to have in your recipe stable.

Happy Thanksgiving!

Herbed Turkey Gravy

Yields about 4 cups

Ingredients:

4 cups chicken stock (either your own or the best low or no-sodium store-bought you can find)
1 turkey neck
turkey giblets (heart, liver, etc. from inside the turkey cavity)
1 cup onions, roughly chopped
1/2 cup celery, roughly chopped
1/2 cup carrots, roughly chopped
2-3 sprigs fresh thyme
2 small stalks fresh rosemary
5-6 fresh sage leaves
2 TBS medium brown roux (recipe follows)
Salt and pepper to taste

Preparation:

Combine stock, turkey neck, giblets, onions, celery, carrots, and herbs in a large pot and bring to a boil.
Cover and reduce to a simmer. Allow to simmer for 60-90 minutes.
Remove from the heat and allow to cool completely.
Strain out the vegetables, herbs, bones, giblets, etc.
Turkey stock will keep for 1 week in the refrigerator or can be frozen for several months.
To make the gravy heat the stock over medium high heat. Bring to a boil and whisk in the roux making sure to leave no lumps. Allow the stock to thicken (the roux will do this). Remove from the heat and adjust the seasoning with salt and pepper to your liking. If you desire you can add in a handful of finely chopped fresh herbs and a squeeze of fresh lemon juice just before serving.

To make the roux heat 2-3 TBS of butter or oil in a pan (I prefer butter for flavor) and allow to melt (if using butter). Whisk in an equivalent amount of flour and continue cooking and whisking until the flour-y smell is gone and the roux smells toasty and resembles thin peanut butter. Allow to cool.

And Now for Something More Traditional (A Recipe for Creamy Oven-Baked Polenta)

2011-11-15T11:59:00.001-05:00

It seems like corn pudding or a variation thereof is a common menu item on Thanksgiving. Growing up in my home - not so much. My father is allergic to corn. Read that again. Yes, corn. All forms of corn. Do you have any idea how difficult it is to be allergic to corn? It's in EVERYTHING. Don't believe me - read a label in your supermarket. You're sure to find corn syrup or corn starch somewhere on the list.

Needless to say there weren't a lot of corn products on-hand or on-table when I was younger. In the years since striking out on my own I have developed a healthy appreciation for corn meal and corn flour. I love baked goods made with both products. And I can't get enough polenta. I also make quite a mean polenta; a polenta that pretty much secured my "A" on my culinary school final cooking practical. But making delicious, creamy, luscious, lick-the-spoon polenta is a huge pain in the, ahem, arm. All that stirring. And waiting. And stirring. And waiting. And stirring... You get the picture. Once you add a job and a child into the dinner-time mix something as time consuming and attention-stealing as polenta slowly fades from your repertoire.

Enter my savior: oven-baked polenta.

I'm not sure where I first heard about this technique or what prompted me to try it but it is revelatory. This method produces a swoon-worthy polenta that is rich in corn flavor, creamy in consistency and all-around delicious. As an added bonus you can bake it right in the dish you plan on serving it from so there is one less pot to clean. This is a perfect recipe for Thanksgiving or any time during the winter. It makes a great accompaniment to braises and anything with a sauce. And, I have it on good authority (OK, my own) that it's quite delicious on its own topped with some fresh ricotta cheese and toasted walnuts.

Oven Baked Creamy Polenta

Yields 6-8 servings as a side dish

Ingredients:

1cup corn meal (coarsely ground is best)
4cups unsalted chicken or vegetable broth (you can use water but broth adds more flavor)
Saltand pepper to taste
2-3TBS unsalted butter
½cup freshly grated Parmesan cheese (or more to your liking)
¼-½ cup toasted walnuts (optional)

Preparation:

Preheat the oven to 375˚F.
Grease a 9"x13" baking dish and set aside.
Combine the cornmeal, broth and salt and pepper and pour into the prepared baking dish.
Bake for 45 minutes.
Remove from oven,stir to mix thoroughly, dot the top of the polenta with butter and return to the oven for an additional 10minutes.
Remove from the oven and stir in the Parmesan cheese. Taste and adjust the seasoning to your liking. Top with toasted walnuts if using. Serve immediately.

"Delicious!" (Plus a recipe for Apple-Cranberry Bread) #savethanksgiving

2011-11-07T07:33:00.001-05:00

I have always loved tart flavors. My parents love to tell a story of me, at a very young age (young enough to still be in a high chair), sucking on lemons, grimacing horribly and then eagerly asking for "MORE!" I still love citrus, especially lemons and grapefruit. I add a squirt of lemon juice or a dash of lemon zest to any dish that will accommodate it. I love a vinaigrette that makes your lips pucker. So it shouldn't come as a surprise that I am crazy about cranberries. I buy them all fall and freeze them for use throughout the year because I just can't get enough of them when they are in stores in November and December.

I can't remember exactly when I had my first cranberry bread but it had to be when I was about seven or eight years old. I remember this taking place in our "old" house and we moved just before Thanksgiving the year I was nine. My mother and I had read a book where part of the story included baking cranberry bread and the book included the recipe (I wish I could remember the title of the book!). I begged her to make the bread for Thanksgiving that year and, being the awesome mom that she is and was, she made it of course. I distinctly remember it including orange juice because I was blown away at the idea of baking! with orange juice! Every since that Thanksgiving our family dinner has included cranberry bread. Now that my parents live in Florida Thanksgiving definitely has a different feel to it - hello we eat in shorts with the air conditioning on - but a cranberry bread is always part of the meal.

In developing this recipe I wanted to keep the feel of that long-lost recipe but also wanted to boost the flavor a bit. My favorite banana bread in the world is by Dorie Greenspan and that is the inspiration for this recipe. Her banana cake (as she calls it) is extremely moist and quite sweet. I figured the sweetness would play nicely against the flavor of unsweetened fresh (or frozen) cranberries. Homemade unsweetened applesauce subs for for the mashed bananas and the flavor is enhanced by the addition of cinnamon and ground ginger. This recipe is extremely moist from the addition of sour cream so rather than adding liquid in the form of orange juice I added the zest of a good-sized orange. My tasting panel (aka my daughter) declared the bread "delicious." I hope you do, too.

Apple-Cranberry Bread (Cake?)
Yields 1 Bundt Cake or 2 standard loaves (recipe can be cut in half)
Adapted from Baking: From My Home to Yours by Dorie Greenspan

Ingredients:

3 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
8 oz unsalted butter at room temperature (2 sticks)
2 cups sugar
2 tsp vanilla
2 large eggs at room temperature
1 1/2 cups unsweetened applesauce (preferably homemade but store-bought is fine)
Zest of 1 orange
1 cup plain yogurt or sour cream (Greek-style is preferable if you opt for yogurt)
1 12 oz bag fresh or frozen cranberries, coarsely chopped (not dried)
1 TBS flour

Preparation:

Center a rack in the oven and preheat it to 350˚.
Generously grease a 12 cup Bundt pan or two standard loaf pans (I have used three mini-pans in place of a standard loaf pan as well - great for gifts!)
Combine the flour, baking soda, salt, cinnamon and ginger in a bowl and whisk to combine. Set aside.
Using either a standing mixer with the paddle attachment or a hand mixer on medium speed, beat the butter until it is creamy.
Add in the sugar and continue beating until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl and beat in the vanilla. Add the eggs in one at a time taking care to incorporate each egg fully.
Decrease the speed of your mixer and beat in the applesauce. Add in the orange zest. Don't worry if the mixture looks curdled at this point - it will come together when the dry ingredients are added!
Add in the dry ingredients alternating with the yogurt or sour cream in two batches and mix to combine between each addition.
Toss the cranberries with about 1 TBS of flour to coat evenly (this will keep them from sinking to the bottom of the bread). Mix in the cranberries by hand to distribute evenly.
Scrape the batter into the pan and smooth the top.
If using a Bundt pan it should take about 65-70 minutes to bake. If using standard loaf pans baking time will be reduced to about 50-55 minutes (The mini-loaves take about 40). If the bread is browning too quickly during cooking you can cover it, lightly, with some foil. You'll know they are done when a toothpick inserted into the center comes out clean or when you press on the top it bounces back leaving no indentation.
Allow the bread to cool in the pan for about 15 minutes before removing. Allow to cool completely on a rack before slicing. This recipe actually tastes better the next day (just wrap the bread tightly for storing).


"Delicious!"

A Confession (Plus a Recipe for Roasted Cauliflower with Cumin, Yogurt and Pomegranate) #savethanksgiving

2011-11-05T11:35:00.000-04:00

I have a confession to make. It's a little embarrassing. Some might say it's downright un-American. But for you guys I'm willing to come clean (takes a deep breath):

I'm one of those people who prefer the side dishes on Thanksgiving. Left to my own devices I would skip the turkey altogether.

(Hangs head in shame). I know, I know. I'm sure my family and guests would revolt so I make a turkey every year - a damn good turkey I should add (dry brine, herb butter, 2 kinds of dressing [not stuffing] and an herb-kissed turkey-based gravy - posts on this forthcoming!). But the few years I was a vegetarian (11 to be exact) I didn't even miss the turkey on Thanksgiving at all *gasp*. Plus, if we're going to be historically accurate, it is more likely that the Pilgrims and Native Americans ate lobster or venison than turkey but let's not quibble, OK?

I realize that the center-piece of most Thanksgiving tables is a turkey and I will give the bird its due at some point (see above). In fact I have taken a pledge to Respect the Bird. Join me and others who love Thanksgiving in an effort to savor the fall and give Thanksgiving its due before moving on to the craziness of the winter holiday season. You can follow them on twitter and on Facebook.

But right here, in this little post, I want to to focus on a side dish. This is a recipe you can use all year long - not just on one day of the year and, while it is my goal to #savethanksgiving, my ultimate goal is to get everyone cooking a little more (you know - the whole Everyone Into the Kitchen thing).

As the darker days of fall settle upon us, come dinner-time, I find myself preheating the oven and then digging around the refrigerator for something to roast. Combined with a little oil, some salt and maybe some herbs or spices, vegetables and meats are transformed by the proper application of dry heat. As an added bonus roasting doesn't usually involve a lot of advanced preparation, is simple to do and often results is pretty easy clean-up.

The beautiful, sturdy vegetables of fall lend themselves so well to roasting. One such vegetable is the often maligned cauliflower. People are used to eating cauliflower as an overcooked part of a steamed or boiled vegetable medley and I can see why it isn't appealing to many that way. But once you have eaten roasted cauliflower you'll never look at it the same way again.

Gone is the strange mealy, bumpy texture and lack of flavor. In its place you will find a subtly sweet, crunchy yet supple vegetable with a complex almost nutty taste. I have made simple roasted cauliflower for children who claim they "HATE it" and it's "yucky." But toss it with some oil and a little salt, pop it into a 425˚ oven and call it "popcorn cauliflower" and you've got a hit on your hands. Combine it with some spices, yogurt and herbs and it is transformed into a sophisticated holiday table worthy side dish or, dare I say, main dish for vegetarians.

Roasted Cauliflower with Cumin, Yogurt and Pomegranate
Serves 4 as a side-dish
Adapted from Cook This Now by Melissa Clark

Ingredients:
1 large head cauliflower, cut into bite-size florets (yes the one in that picture is purple - I'm a sucker for interesting vegetables)
1-2 TBS olive oil
1 tsp whole cumin seeds
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup plain yogurt (I recommend Greek-style)
pinch of salt
2 tsp chopped fresh parsley or mint leaves (or a combination of the two)
2-3 TBS pomegranate seeds (optional)

Preparation:

Preheat the oven to 425˚F.
Toss the cauliflower with the olive oil, cumin seeds, salt and pepper. I do this right on the baking sheet - no need to dirty a bowl!
Spread the cauliflower mixture out on a baking sheet leaving room between the pieces for air to circulate and prevent the cauliflower from steaming.
Roast, tossing the pan from time to time, for about 25 minutes. You want the cauliflower to be golden brown. In this case I used purple cauliflower and it is a little harder to see. Some pieces will be crunchier than others based on the size. This makes for a nice variation in texture in the dish.
Remove the cauliflower from the oven and transfer to a serving bowl.
Combine the yogurt with a pinch of salt and drizzle over the cauliflower. Top with chopped parsley or mint and pomegranate seeds.

#savethanksgiving (Plus a Recipe for Butternut Squash Soup)

2011-11-03T11:27:00.001-04:00

I am on a one-woman mission to save Thanksgiving. (#savethanksgiving) Over the years I've noticed that Christmas seems to come earlier and earlier. I'm pretty sure things hit an all-time low this year when I saw tinsel in a local Duane Reade drug store on October 5th(!!).

Before you get the wrong idea you should know this about me: I am, quite possibly, the biggest "Christmas-loving Jew"™ you will *ever* meet. Ask anyone who knows me. I deck the halls. I am jolly. I don gay apparel. I make cookies. I listen to music. I have a TREE (well I am married to someone who isn't Jewish but I am so very happy for the excuse to have a tree!). And, mom, before you freak out, Chanukah always gets equal treatment around these parts.

But Thanksgiving has always been and will always be my favorite holiday. Long before I discovered my love of food and cooking I adored Thanksgiving. I mean, really, what's not to love? It's a holiday that is solely dedicated to the art of eating. I have fond childhood memories of watching the Thanksgiving Day Parade in my pajamas while delicious smells wafted through the house. And, although I have since discovered more complex and ingredient-laden recipes, I still make my mother's cranberry sauce because without it it's just not Thanksgiving.

In my one-woman effort to #savethanksgiving, I am going to use the month of November to post some seasonal recipes that will hopefully make it onto your Thanksgiving table. This first one is a crowd pleaser which can me made a few days ahead and is a great start to any meal or a meal in itself paired with some crusty bread and a green salad on a cool fall evening.

Butternut Squash and Apple Soup with Coconut Milk
Yields approximately 3 quarts

Ingredients:
2 TBS oil (canola, olive, grapeseed - whatever you prefer)
1 1/2 cup of diced onion (about 1 large onion or 2 medium onions)
2-3 cloves of garlic, chopped
1 1 /2" piece of ginger, peeled and chopped
1/4-1/2 tsp ras el hanout (or whatever spice you choose to add - curry would work well as would cinnamon but I would add more cinnamon as both ras el hanout and curry have more spicy kick. I buy ras el hanout at Fairway in NYC but you can order it from a variety of sources )
3 cups chicken or vegetable stock
2 medium butternut squash, peeled and diced with the seeds reserved
4 medium apples, peeled, cored and diced salt and pepper to taste
1 cup of low-fat coconut milk

Prepration:

Heat the oil over medium-high heat in a pot that can hold all of the ingredients.
Add in the onions and saute 2-3 minutes until they are just translucent.
Add in the garlic and ginger and saute for about a minute until they are fragrant.
Add in the ras el hanout or spice of your choice and stir to coat the vegetables with it and saute another minute more.
Slowly pour in the stock and bring the mixture to a boil. Season with salt and pepper.
Add in the apples and squash and allow the mixture to return to a boil.
Cover and reduce the heat so the soup is simmerig gently.
Allow the soup to cook for about 45 minutes until the squash is softened. Don't worry that the apples will cook at a faster speed.
Working in batches puree the soup in a blender with the coconut milk.
Return the soup tyo the pot to gently reheat. Taste and adjust seasoning to you liking.
Serve, garnished with the roasted seeds (if you'd like).

For roasted squash seed garnish:

Preheat your oven to 350˚F.
Separate the seeds from the stringy squash innards (I find a colander and running water work best).
Dry the seeds and toss with a little olive oil and salt.
Spread in a single layer on a baking sheet (I line it with parchment paper to prevent sticking).
Place in the oven and bake for 15 minutes until lightly browned and crunchy. Check them every few minutes and shake the pan to ensure even browning. They may take more or less time depending on their freshness, water content, your oven, etc. Just don't let them burn!
The seeds will keep well in an air-tight container.

Bragging Rights (and a recipe for Chicken Soup with Matzo Balls)

2011-10-03T22:10:00.000-04:00

I rarely brag about my cooking. People compliment me all the time and I appreciate it. But for me cooking is less about accolades and more about sharing and nurturing (see here for more on that). I'm genuinely happy when someone enjoys something I have prepared and I truly love sitting down to a home-cooked meal with people I care about deeply. But, if I'm being really honest, I have to say that I make really good chicken soup.

Really. Good. Chicken. Soup.

Asked to bring it to dinner chicken soup.

Rarely have any leftovers chicken soup.

Yet I only tend to make it on Jewish holidays. I don't know why or how this evolved because not only is chicken soup unbelievably simple to prepare, it's relatively inexpensive to make and freezes well. Moreover it's pretty much universally loved. In the spirit of the Jewish New Year (Happy 5772 to you who celebrate) I resolve to make chicken soup more often.

Since I'm being honest here I also have to confess: many people have asked me for my recipe and I have shared it (but with a few sins of omission). So, in the interest of getting people to try to make homemade soup, I'm willing to share the unabridged recipe here for the first time.

The keys to this recipe are sweet and flavorful root vegetables, leeks in addition to onions, a bit of an Asian twist (ginger), good quality dark meat chicken and time.

Don't be tempted to skimp on cooking time. A full 3 1/2 hours will develop a golden soup with rich sweet flavor. Bragging rights included.

Chicken Soup and Matzo Balls

Yields about 3 quarts of soup and 18 matzo balls

For the Soup

Ingredients:
3 leeks, white and green parts rinsed and roughly chopped
2 small-medium onions, peeled and quartered
4 or 5 average sized carrots, washed and coarsely chopped
4 -5 stalks celery, washed and coarsely chopped
2 parsnips, washed and coarsely chopped
2 small turnips, washed and quartered
3-4 large garlic cloves, peeled and smashed
3" piece of ginger, peeled
4 lbs organic, free range chicken with skin and bones (I prefer to use only dark meat as I find it more flavorful but I defer to your personal preferences)
1 bunch fresh dill
A few sprigs fresh parsley
12 cups water (enough to cover everything and then some)
Salt and pepper to taste (after cooking)
2-3 carrots sliced into thin rounds (for serving)
A few extra sprigs of dill, fronds separated (for serving)

Preparation:

Combine everything in a large stock pot.
Bring to a boil. Reduce to a strong simmer (you want some, but not many, bubbles breaking the surface) and cover.
Allow to cook for 3 1/2 hours.
Allow to cool. Strain out all of the solids (read: everything). Be sure to press on the vegetables, etc. to get every last bit of soup and flavor our. Reserve the chicken if you'd like. I find it isn't very flavorful but some people like to add it back into the soup. Sometimes I make chicken salad with it.
It's best it you can refrigerate the soup long enough for any fat to solidify at the top (it can easily be scraped off this way and reserved for the matzoh balls). I generally cool it overnight and serve the soup the next day. Soup is always better the second day.
To serve, add in the carrot rounds and matzo balls. Reheat over medium heat and season with salt and pepper. Ladle gently into bowls (the matzo balls are fragile) and top with a few dill fronds.

For the Matzo Balls*

Ingredients:
8 large eggs, separated (whites beaten to stiff peaks and set aside)
1/2 cup vegetable oil (or chicken fat if you have any from the soup)
1/2 cup seltzer (bubbly not flat)
2 tsp salt (to taste)
Pinch or 2 of freshly ground black pepper
1 TBS finely chopped fresh parsley
1 TBS finely chopped fresh dill
2 c matzo meal

Preparation:

Combine egg yolks, oil, seltzer, salt, pepper and herbs in a bowl and stir well.
Add in matzo meal and stir to combine thoroughly.
Gently fold in the egg whites, taking care NOT to deflate them.
Refrigerate for 30 minutes.
Bring 2 large pots of well-salted water to a boil (you want room for the matzo balls to expand and move around).
Handling the mixture as little as possible (using two spoons or a 1 1/2 TBS ice cream scoop) form the mixture into balls that are about 1" in diameter. This is key - manhandling will RUIN the consistency. Don't worry if they are a little ragged-looking - you will be rewarded with fluffy matzo ball goodness.
Drop them into the boiling water (half in each pot).
Once all of the matzo balls have been placed into the water lower the heat to low and cover. Allow the matzo balls to simmer for 35-40 minutes until done.
Remove with a slotted spoon and allow to cool if not serving immediately.
Store in an airtight container overnight and reheat with the soup as directed above.

*A note on matzo balls: There are two schools of thought on matzo balls: dense and fluffy. I am firmly in the fluffy camp. I like when the matzo balls barely hold together and just float atop the golden pool of the soup. Even better I love the little pieces that break off and are left in the bottom of the bowl to be slurped up in one last bite in a most un-ladylike fashion. So if you're looking for something more dense and golf-ball like you're outta luck here.

Getting Back Into the Groove (And a Recipe for Peach Butter)

2011-09-15T18:38:00.000-04:00

Having recently returned from vacation it has taken me a while to get my cooking mojo back. It was easy to cook on vacation - there was a barbecue. Simple meals, minimal cleanup. Now that I've gotten back into the groove I have been cooking up a storm. But, upon returning home to an empty fridge and a despondently bare pantry, I may have overdone it with the food shopping...

As I've written here previously, I hate to waste food. In the time it took me to get back onto the cooking wagon I had accumulated a large amount of peaches. Between my CSA and an accidental double order on Fresh Direct I found myself with over 4 lbs of nearing-the-point-of-no-return peaches in my refrigerator. Fortunately one of the blogs I love recently had a recipe for peach butter. Peach butter? I've made butter before but I've never made peach butter before. So I figured, why not?

This recipe is completely inspired by the one found on smitten kitchen. I added in ginger and substituted lime juice for lemon. I also used considerably less water because the first time I made this according to the original recipe I found it too thin for my taste. There is also less sugar in this second batch because I wanted the flavor of the peaches to shine.

This is delicious on its own right off the spoon (so I've heard...). It also makes a nice addition to plain yogurt for breakfast, a topping for ice cream, a spread on toast or an accompaniment to pork.

Peach Butter with Ginger and Lime
Yields about 4 cups

Ingredients:
4 lbs peaches
1/4 cup water
1" piece of ginger, chopped
1 cup sugar (or less if you prefer)
Juice of 1 lime

Preparation:

To peel the peaches: make a small "x" in the bottom of each peach and drop them into boiling water for about a minute. Remove quickly to a bowl filled with ice water. After another minute you should be able to slip the fruit right out of the peels.
Remove the pits and chop the peaches into 1" pieces.
Combine with the water and ginger and bring to a boil over medium high heat.
Reduce to a simmer and allow the peaches to cook until they have softened - about 30-40 minutes.
Transfer the peaches and any accumulated juices to a blender and puree (do this in batches).
Return the peach puree to the pot, add in the sugar and lime juice and stir to start dissolving the sugar.
Bring the mixture to a boil and reduce to a brisk simmer (you want bubbles to be breaking the surface) and allow the mixture to thicken considerably (it will reduce by about 1/3). This can take anywhere from 45-90 minutes depending on how much moisture there was in your peaches.
At this point you can simply transfer the butter to jars and allow it to cool. It will keep in the refrigerator this way for about 2 weeks. Once it is cooled you can also transfer it to freezer safe containers and freeze the butter. It will last for months in the freezer and allow you to savor the taste of summer peaches in say, February, when summer seems but a distant memory.
Or, if you choose, you can opt to can the butter and it will keep for a considerably longer amount of time. For canning instructions please see here. I'm lazy and just do the refrigerator method.

For Ch*** - A Recipe for Simple Chicken Kabobs

2011-09-14T14:35:00.000-04:00

It all started with a Facebook status update (identifying features have been omitted to protect the innocent):

We're all busier than ever these days. Work. Kids. School. Divorce. Life. Marriage. Aging parents. Bills. Social media. Project Runway (well maybe that's just me). The person who wrote this is a divorced, working, parent of two young children and the exchange really got me thinking.

Now, don't get me wrong - I was in no way judging anyone. My philosophy when it comes to food is everything in moderation. We eat plenty of things in our home that aren't exactly the healthiest. I just worry that we've all come to rely on convenience foods because we've been fooled into thinking they are an easy alternative to cooking every night. But when you measure the consequences of reliance on such foods (childhood obesity, increases in Type 2 Diabetes, rising BMIs, and so on), are they really "easier?"

Coincidentally it was recently revealed that 28% of Americans admit that they don't know how to cook. I firmly believe that armed with the right information and a decently stocked pantry cooking at home can be just as easy as these so-called convenience foods. If you can read and you can count you can cook. I promise. And I also promise that the feeling of satisfaction you get from watching someone eat something you made with your own two hands makes up for any parts that might not initially seem so "easy."

Easy Weeknight Chicken Kabobs
Yields 6-8 servings

These kabobs are a big hit with kids (who doesn't love food on a stick?). I usually throw together the marinade the night before I plan on making these so once dinner time rolls around all that's left is the cooking. I usually serve these with mini whole-wheat pitas, store bought tzatziki and a green salad with feta and olives.

Ingredients:
1/4 c olive oil
Juice and zest of 1 lemon
1/2 tsp dried oregano
1 clove of garlic, smashed
salt and pepper to taste
3 lbs thick boneless chicken breast cut into 2" chunks

Preparation:

Combine the olive oil, lemon juice and zest, oregano, garlic and salt and pepper in a large bowl. Mix well.
Add in the chicken and be sure to coat well with the marinade. Cover and marinate for at least 4 hours and up to 24 hours in the refrigerator.
Preheat a grill or broiler (if necessary).
Thread the meat onto skewers leaving a little space between the pieces to allow air to circulate (if using wooden skewers soak them in water for a while before so they don't burn). You can also alternate the chicken with vegetables if you'd like. Some to consider: onion, mushrooms, peppers, zucchini, eggplant.
Grill or broil the skewers, turning a few times throughout the cooking process, until they are cooked through (about 12-18 minutes depending on the heat of your grill or broiler).

Why Do We Cook? (Plus a recipe for Chinese Tea Eggs)

2011-09-13T20:17:00.000-04:00

This summer was long. The days were hot and filled with activity. There were highs and lows in both life and temperature. 100+ degrees outside. Gorgeous mornings for running along the Hudson. Hurricanes. Rainbows. Hail. My daughter gained a sense of confidence when it comes to sports (something I've yet to manage). We spent time with friends filled with food and fun. We were lucky to be able to spend another vacation on the Cape.

But the lowest of the lows came when my father had a health scare which sent him to the hospital and me on the next plane out of town to play my least favorite recurring role: The Daughter From New York (TDFNY). Medical professionals in Florida who deal with patients of a certain age dread TDFNY. She sweeps in (generally wearing all black). She takes control. She demands attention. She asks pointed questions. She challenges. She subtly provokes. In other words, TDFNY gets shit done. Luckily this was just a temporary hospital stay and my father was home within 48 hours. I got the chance to spend some quality time alone with my parents without the associated responsibilities of a husband and a daughter. Refreshing lemonade out of what could have been some extremely sour lemons.

So what did I do? I cooked. And cooked. And then I cooked some more. Watermelon and cucumber salad with feta, mint and lime. Grandma's brisket with homemade mashed potatoes. Bite sized chocolate chip cookies. Biscotti with toffee and chocolate. Fluffy omelets. Homemade hot fudge sauce for ice cream. Baked ziti with garlic bread. I can't fix what ails my father. I can't make it better for him or my mother. I can't be there every day. And I agonize over what I can't do. But while I am there I can make sure they are nourished by my food and my love.

Ever since that trip I've been thinking a lot about why we cook. There are the obvious reasons: we need to eat; it's healthier and less expensive than dining out, etc. But for those of us who love to cook it goes much deeper. For me I can show someone how much I love them by cooking their favorite dish. I can make their day a little brighter with a small treat. I can make them feel taken care of and tended to for even just a little while. And it's also a little selfish. I relish nothing more than seeing someone enjoy something I've made for them. Everybody wins.

This past weekend a dear old friend and her mother came to visit me. They were in town to mark the 10th Anniversary of the 9/11 attacks. On that day they lost a firefighter brother and son when the South Tower collapsed. Their resilience amazes me. And while I couldn't take away their pain, the sense of loss and their sadness there was something I could do: I could open my home to them.

And cook.

My Mother-In-Law's Tea Eggs
Yield - 1 dozen

My mother-in-law is an amazing Chinese cook. Born in China and raised both there and in Taiwan before coming to the United States in her 20s she has a mind-boggling command of Asian technique. These eggs were a favorite in my husband's home when he was growing up. I don't recall the first time I ate them but I do remember my sense of awe at how 3 simple ingredients could transform a hard-boiled egg into something so resplendent.

Ingredients:

1 dozen eggs, rinsed

Enough water to cover the eggs in a heavy bottomed pot

2-3 tea bags (plain old black tea will do - I prefer loose leaf teas and usually use oolong)

3 star anise

1 cup soy sauce

Preparation:

Place the eggs in a heavy bottomed pan and cover with cold water by an inch.
Bring the water to a boil.
Cover the pot and remove from the heat. Allow the eggs to sit in the covered pot of hot water for 8 minutes.
Remove the eggs from the pot and set aside. Measure out about 1 cup of the hot water and discard.
Add in the teabags, the star anise and the soy sauce. Allow the mixture to steep.
Carefully roll the eggs to crack the shells all over but do NOT peel them.
Return the eggs to the water/tea/anise/soy mixture and allow the eggs to steep in the mixture for 30 minutes while it cools.
Refrigerate for at least 24 hours.
When you are ready to eat an egg simply remove it from the liquid and peel it. You will delight in the gorgeous marbling that has taken place.

The eggs will keep for about a week in the refrigerator.

Memories

2011-06-18T22:13:00.008-04:00

Memory is strange and mysterious. Over time we can't really tell whether something happened truly as we remember it or if our memory has somehow recorded an altered history. It's as though our brains are revisionists allowing us to remember only certain fragments or parts of experiences be they good or bad.

One of my fondest childhood memories is strawberry picking with my mother and younger brother after the end of school each year. I grew up on Long Island, the child of two educators. My mother had basically the same schedule we had so on the last day of school (which was always a half day in my dim memories) she would take us out to the east end of "the Island" and we would go strawberry picking. Sometimes my father was there which makes me doubt that this always happened on the last day of school. I recall plucking the succulent little berries off the bushes and popping them (unwashed of course) right into my mouth. They would be sweet, juicy and warm from the sun. For every one we put in our container I'm sure we ate three or four, minimum. I remember coming home full of strawberries, tell-tale stains on my hands and clothing and feeling happy and lucky that my mother had decided to take us. I remember how much fun it was.

Now that I'm a parent I understand the importance of traditions and once my daughter started school I reinstated the end of school strawberry picking trip. I often wonder about my mother's memories of those trips and just how reliable my memories are. Did we always go *on* the last day of school? Did my brother and I actually get along (because I don't have any memories of disagreements with him on these trips)? How much picking did we really do versus my poor mother (and father)?

I often think about what my daughter's memories of these trips will be some day. We have now taken 5 of them and while I'd like to think I'm making memories that will last a lifetime I do wonder what she will conjure up when she recalls these trips. Will she remember how I taught her to carefully look into the center of the plants? That by gently moving the leaves aside she would be rewarded with perfectly ripe berries that other, less patient pickers had overlooked by only picking from the edges? Will she recall me shouting for her to come to a particularly plentiful plant so that she could be the one to have the satisfaction of picking all the berries from it? Will she remember feeding the animals at the farm and how gentle the donkeys were? I am fairly sure she'll remember the homemade ice cream as a reward for all of her "hard work" in the fields. I hope she will remember how much fun it was.

I also wonder what I will remember one day far into the future. Will I remember how I was the one left in the field picking by myself while my "hot, tired and itchy" child decided she was finished after 20 minutes of picking? Will I remember how I was "so unfair" and "saved all the good ones" for myself to pick? Who knows if I'll remember today at all?

I hope I will remember the look on her face when she found that one perfect berry and asked if she could eat it right then and there and I said yes. I hope I will remember how she bit into it and her eyes lit up at the taste of that perfect strawberry as it hit her mouth. I hope I will remember her berry stained hand clasping my equally stained hand as we rode back on the tractor to pay for the berries. I hope I will remember how much fun it was.

Strawberry Sorbet

(adapted from Claudia Fleming and Melissa Clark)
Yield: 1 quart (which is NEVER enough and why I usually double the recipe)

I have a freezer that is packed to the gills. But every summer, just after we go strawberry picking, I am sure to make room for the ridiculously large bowl of my ice cream maker in it. Why? Because of this recipe. This is the recipe my copy of "The Last Course" automatically opens to when I take the book down from the shelf and flip open the cover. This strawberry sorbet is worth the effort it takes to carve out some space for the gigantic bowl and worth the patience to wait, wait, wait for it to freeze adequately. The key to this sorbet is making it with the best possible strawberries you can find. Unless it's the peak of strawberry season it just isn't worth making. Each spoonful is bursting with luscious flavor if you capture the berries at their best. If you live in the Northeast make it in the next few weeks or wait until next summer.

Ingredients:

1 quart fresh strawberries (the BEST you can get your grubby little paws on), rinsed well, hulled and chopped
1/4 cup sugar
3/4 cup water
1 1/4 cups simple syrup (recipe here)
1 tsp freshly squeezed lemon or lime juice (I prefer lime but most people seem more likely to have a lemon on hand)

Preparation:

Toss the strawberries with the sugar and let the mixture rest for 2 hours.
Transfer the berries to a food processor or blender and puree with the water until very smooth. Strain and press on the solids to extract all of the juice and flavor. Discard the solids.
Transfer the puree to a bowl and whisk it with the simple syrup and lemon or lime juice. Cover and chill until very cold (at least 3 hours or overnight).
Once properly chilled (this step is essential) freeze in your ice cream maker according to the manufacturer's directions.
Try to be nice and share with others. Keeping it all to yourself will be extremely tempting.

Self Portrait of Us. June 18th, 2011. Alstede Farms, Chester, NJ

There Goes My Perfect Attendance Record

2011-06-10T17:30:00.000-04:00

I missed a day. So much for 30 days in a row. I nearly fell asleep while reading with my daughter at her bedtime and then I went to bed early myself. Sometimes one needs to sleep more than one needs to write.

It's just that I don't really have all that much to say, every single day. Those of you who know me in the real world are probably shocked at that pronouncement. Believe me, I've got PLENTY to say. It's just not all that interesting. But if I am going to publish something here for public consumption I feel pressure to produce a piece trhat is at least remotely worth holding one's attention for at least a few minutes.

I think for some people the exercise of writing every day is necessary because they are WRITERS and it definitely requires a large amount of discipline to commit to such a task. But I'm not a writer. I'm not sure what I am (that's another blog post or several sessions with a qualified therapist). I *am* someone who definitely wants to blog more frequently than once every 3 months or so (ahem) but every day is a bit much for me.

I am going to press on and continue blogging (almost) every day in June because I have been enjoying it and the response from my readers (aka my friends) has been rewarding, positive and flattering. But I need your help. Is there anything you would like to see here? A specific recipe? Kitchen hints? Tips for weeknight dinners? Kid friendly recipes? Cook once eat twice recipes? My opinion on Le Affair Weiner? Let me know.

Copping Out (Or Link Love)

2011-06-08T22:17:00.000-04:00

I might be violating the NaBloPoMo rules with this post but I *just* finished up a sizable work project and I don't have any creativity left in me for the day. So instead of trying to force myself to write something witty, interesting, or plain old self-indulgent (because really what else is a blog but self indulgent) I am going to list a few blogs and websites I like to visit. Happy reading!

In no particular order:

http://www.melissaclark.net/
http://www.davidlebovitz.com/
http://colormekatie.blogspot.com/
http://cookingwithjeanne.blogspot.com/
http://parenting.blogs.nytimes.com/
http://www.postsecret.com/
http://chickenspaghetti.typepad.com/chicken_spaghetti/
http://civileats.com/
http://markbittman.com/
http://myupperwest.com/

It's Too Darn Hot

2011-06-07T21:44:00.006-04:00

I spent the winter complaining about the cold and the snow (Since when do I live in Minnesota?). I spent the "spring" (using that term very loosely) complaining about the rain (Did I move to Seattle in my sleep?). And now that it's almost summer I'm already complaining about the heat. Today it hit 87. Tomorrow's forecast calls for 97. In early June. In NYC (Wait, this isn't Southern Florida, it's New York).

When it's this hot the last thing I want to do is cook. I have a powerful stove that generates a lot of heat. Turning the oven on isn't even a remote possibility. Boiling water is about as far as I'll go and that's being generous. But I have a family to feed and I'm trying to eat healthier so constantly ordering in isn't really a long-term option either. So I'm going to let you in on my little secret: instead of cooking I assemble.

And now you can too.

Top 5 Simple (almost) No-Cook Meals to Beat the Heat

1. Fruit salad, yogurt, granola
Yes this can be dinner. You can be extra lazy and buy the already cut-up fruit at the grocery store. Top it with some good high protein yogurt (I tend to favor the Greek kinds - Chobani and Fage) and some crunchy granola and you have an easy, cool, refreshing, filling dinner that is also kid-friendly.

2. Chilled Soups
Cold soups are the perfect antidote to hot, humid, hazy weather. I love gazpacho, chilled yogurt cucumber soup, cold vegetable purees.... I confess I tend to buy these already made at Fairway or Trader Joe's. Once tomato season rolls around I'm more apt to make my own gazpacho. It just involves a lot of cutting and a swirl in the blender. Tonight we had store-bought gazpacho topped with some shrimp I boiled in well-salted water and a dice of fresh avocado. One pot, one cutting board and voila dinner was done.

3. Salad
Salads can be surprisingly filling and satisfying. You just have to go to a little effort to make them interesting. Load up on crisp greens and top with a variety of ingredients. I tend to go for a lot of different textures and flavors in my salads. For something creamy try avocado, a soft cheese or perhaps a buttermilk-based dressing (see my Ranch dressing recipe here). For added crunch vegetables such as green beans, radishes, peppers, celery and cucumbers are great. Nuts, seeds and croutons also add a nice texture. Sweetness can balance out the plate - try dried fruits like cherries, apricots or cranberries or even fresh fruits - watermelon, peaches and berries (strawberries, raspberries, blueberries) are great salad additions. If you feel you're lacking protein add in beans, lentils, eggs, chicken, fish, steak, etc.

4. Brinner (aka Breakfast for Dinner)
It doesn't take too much heat to cook up some eggs or even pancakes. Try an omelet loaded with fresh vegetables and a sprinkling of cheese. It's delicious and tres chic to enjoy it with a glass of chilled white wine (pretend you're in Paris). Pancakes made with half whole wheat flour and topped with fresh fruit also make a satisfying fun dinner once in a while. And I promise it will be a hit with your kids (if you have them). If not, be one for a night.

5. Pretend You're in Greece, the Mediterranean or Italy
Tzatziki, pita, olives, grape leaves, tomatoes, cucumbers, take-out rotisserie chicken = dinner.
Hard cheese, olives, sausage, proscuitto, a baguette, some fresh fruit and grilled vegetables = dinner.
Hummus (look here - a recipe!), falafel, baba ganoush, pickles, tabouli, greens, pita, olives - dinner.
You get the idea.

So what do you do when it's too hot to cook? I'm always looking for some new ideas.

Dining Out(side)

2011-06-06T21:37:00.001-04:00

As school draws to a close this week (the more you pay the less they go) thoughts of summer creep in. One of my favorite things about summer is the ability to eat outside. Whether it's an intricately prepared meal or sandwiches from the deli on the corner, food just tastes better out of doors. Think about that the next time you dine al fresco.

And nothing taste better outside than food cooked on a barbecue. Living in Manhattan I don't have much opportunity to grill unless I venture to our weekend place (a.k.a the in-law's). But for two glorious weeks every August I am in possession of a house with a backyard. And a grill. Within walking distance of the beach. And numerous ice cream stores. And for two weeks I eat as many meals as possible outside (followed by ice cream of course). Breakfast on the deck. Lunch at the beach. Dinner is on the deck unless it's eaten somewhere where I can smell, hear and see the water. And the food? It all tastes that much more delicious by virtue of eating outside.

One of my favorite items to grill is skirt steak. It's a relatively inexpensive cut with great flavor and it's easy to find. As an added bonus now you can even find organic skirt which I prefer. Plus it's a snap to cook. It takes well to marinades but it's also good properly seasoned simply with salt and pepper. And leftovers (if you are lucky enough to have any) are always delicious cold the next day as a the filling in a sandwich or on top of a big pile of greens.

This recipe is easily adaptable to what you have on hand (just think salt, acid and aromatics) and is very flexible. Marinate in the fridge for up to 24 hours, or on the counter just before cooking for about an hour. And if you don't have a grill stick it in a grill pan on your stove top or run it under the broiler. Serve with a salad of peppery arugula and tomatoes and some barely cooked or grilled summer corn. But, whatever you do, eat it outside. You'll thank me.

Our little summer oasis

SOY and LIME MARINATED SKIRT STEAK
Yields 4 servings

Ingredients:
1 clove of garlic, crushed
Juice and zest of one lime
2 TBS balsamic vinegar
2 TBS soy sauce
1 TBS olive oil
1 tsp dark sesame oil (optional)
Salt and pepper to taste
1 ½ lb skirt steak

Preparation:

Combine first 6 Ingredients in a small bowl and whisk to combine. Adjust seasoning as necessary. Place the marinade and skirt steak into a 1-gallon sized Ziploc bag and marinate for 1 hour or up to 24 hours.
If grilling heat grill
If cooking stovetop - preheat oven to 400 degrees F.
When ready to cook, remove steak from marinade and drain.
If grilling cook to your desired degree of doneness. Allow to rest for 10 minutes. Cut meat on the bias in thin slices and serve.
If cooking stovetop heat a large oven-proof sauté pan over high heat and place the steak in the pan. If necessary, cut the steak into a few pieces. Cook over high heat for 2-3 minutes per side until nicely browned.
Place pan in 400 degree oven and cook 10-15 minutes.
Remove pan from oven, and remove steak from pan. Allow steak to rest 10 minutes before slicing.

Nothing

2011-06-05T21:34:00.001-04:00

Writing every day is difficult. There's a reason my last post before this NaBloPoMo challenge was in March. I generally have ideas and sometimes I even create a successful post based on them. At other times what I write is completely spontaneous and not really planned at all and that seems to generate a positive reaction in people (see yesterday's post as an example of that and thanks for all the support!).

Today though I have nothing.

I've tried writing for a few hours and I keep coming up empty. Or I write myself into a corner. And since there's this EVERY DAY deadline this month I don't have time to put something aside and come back to it since I don't have am inventory of posts just waiting to publish themselves. I'm writing on the fly here. The silver lining is I am learning from this process. If I hope to post on a semi-regular basis once this every day experiment is over I need a better system for writing, editing and planning posts. So 5 days in I have found this exercise to be extremely educational. It still doesn't lessen the necessity of posting every day and today I've got, well, nothing.

Even the helpful "prompt" from the ladies at BlogHer isn't sparking anything. "Which author made you want to be a writer (or blogger)? Since I don't consider myself either a writer or a true blogger I don't have an answer to that question other than no one. Nothing.

I'm tired after a busy weekend of single parenting while my husband is off on a business trip. I'm caught up in end-of-school-year craziness (teacher gifts, a child who won't sleep because she's terrible with change, tons of e-mail, trying to plan activities for the nearly 3 week break between school ending and camp beginning, etc.). I have other things on my mind that I don't care to discuss in a public forum but if you know me in real life you know what's been going on. I haven't cooked other than breakfast and I don't think any of you need recipes for scrambled eggs or omelets. And my husband is the only one in our household who can make a decent cup of coffee. Nothing.

So I ask dear readers (all 40 something of you it would appear) what do you do when you're uninspired yet you need to produce? I'm sure one of you has SOMETHING to offer up.

But maybe I'm onto something with this nothing-ness: “I love talking about nothing. It is the only thing I know anything about.” Oscar Wilde

Saying Yes

2011-06-04T22:19:00.000-04:00

This post has nothing to do with food. So if you've come looking for that try back tomorrow.

Today I tried an experiment. I spent the day with my daughter and I said "yes" to everything. While it seems indulgent at first read it really wasn't. I thought she might take advantage of my beneficence once she caught on. But she didn't. In fact she almost stopped asking for things after the first few positive responses and did everything I expected her to do and then some.

This isn't a revolutionary idea. I've read articles about parents trying this but I'd never really given it much thought. Then she asked if we could spend our mother-daughter day in Times Square. If you know me you know that Times Square is easily my least favorite location in all of New York City. It might even rank up there as my least favorite place in the world.

But something made me say yes and I decided to go with yes for the rest of the day. While in Times Square I also said yes to: going to Toys R Us (if you haven't been to the Toys R Us in Times Square DON'T GO); buying something at Toys R Us; sitting on the steps in over the tkts booth while sharing *gasp* a candy bar and chatting about anything and everything; going to the M&Ms store; and buying ridiculously overpriced but beautifully colored M&Ms. And you know what? I had a blast.

On our way home I continued my little experiment. Yes we can share lunch. Yes we can have the sandwich with the avocados and tomatoes. Yes you can just have water. Yes you may be excused to go to the bathroom. Yes we can look at the used books at the fair. Yes you can have those few books.

Once we got home we kept up with it. Yes you can pick some music to listen to. Yes we can have a dance party. Yes you can sit and read quietly now. Yes you can practice the piano now. Yes you can stay up a little late and watch the Glee finale. Yes you can go put on your PJs and brush your teeth now. Yes we can have a sleepover. And you know what? I still had a blast. And I'm pretty sure she did, too, given how many times she thanked me for today.

Pardon the quality of the Blackberry photo

I'm not going to continue saying yes to everything she asks for but today taught me that going against my first instinct (which is clearly to say NO, a lot) isn't a comfortable place to go but it can lead to a wonderful day.

Taking a Dip

2011-06-03T18:19:00.000-04:00

Carrots and radishes - perfect for dipping

As someone who loves pretty much every vegetable out there and all fruits with the exception of pears (it's a mouth-feel thing for me - ugh!) I have a hard time relating to people who can't find at least ONE fruit and ONE vegetable they can enjoy. But after talking about the new nutritional guidelines (www.choosemyplate.gov) with a lot of folks I was more than a little shocked to find there are a lot of veggie haters out there. A lot. So I am embarking on a mission to encourage you, my dear readers, to eat more fruits and vegetables. To that end I am offering up a few easy-to-make dip recipes.

Who can resist gorgeous raspberries...

For kids dips are a great way to increase vegetable consumption - don't ask me why but kids *love* to eat things they dip. When my daughter was younger she was happy dipping fruit and vegetables in WATER just for the pure pleasure of dipping. Food on a stick is also incredibly appealing to children so I've also included a recipe for fruit kabobs with a healthy and great tasting yogurt dip (which also makes a nice breakfast). And since adults are really just big kids these dips are a great way to add side dish to a simple summer dinner or even something to build a whole lunch around. If you don't have the time to cut up a bunch of fresh vegetables (which I fully admit can be very time consuming) just grab some already prepped vegetables from the refrigerator section at the market.

See how easy I made it for you? Now you have no excuses. Get dipping.

Ranch Dip (or Salad Dressing)

Yields about 1 cup

Ingredients:
½ c low fat mayo
½ c low fat sour cream or plain yogurt
1 clove garlic, minced and mashed into oblivion (use the back of your knife to make a paste)
2 TBS fresh parsley, finely chopped
2 TBS fresh dill, finely chopped
1 TBS fresh chives, finely chopped
Juice of one lemon
2-3 TBS Buttermilk for thinning
salt and pepper

Preparation:

Combine mayo, sour cream, garlic and herbs in a bowl and mix well.
Add in lemon juice and season with salt and pepper.
Thin with the buttermilk to your desired consistency. If you don't have buttermilk you can just use regular milk but the buttermilk adds a nice tangy flavor.

Hummus

Makes about 2 ½ cups

Ingredients:

2-3 cloves of garlic (adjust to your own taste)

2 cups or 1 15-oz can of chickpeas drained with the liquid reserved

Juice of 2 lemons (approximately 6 TBS - again adjust to your taste)

2 TBS reserved chickpea liquid or water

Salt to taste

Olive oil, paprika, chopped parsley for garnish (all optional)

There are two schools of thought on hummus - some people like it a little chunky with some texture and others like it silky smooth. I am definitely in the latter camp and that is why I make this in a food processor. If you don't mind a more coarse texture you can easily make it by hand.

Preparation:

Place garlic in bowl of food processor (fitted with the metal blade) and mince.
Add in the rest of the ingredients (excluding the optional garnishes) and continue to mix until the hummus reaches your desired consistency. If it is too thick add in more of the chickpea liquid or water.
Taste and adjust seasoning if necessary.
Transfer to a serving bowl and garnish with a swirl of olive oil and a sprinkle of the the paprika and/or parsley.

Fruit Kabobs with Yogurt Dip

This recipe is really fun to make with kids. They love creating different patterns with the fruit.

For the kabobs:

4-5 cups of your favorite fruit cut into bite sized pieces - some suggestions:

Grapes, kiwi, watermelon, strawberries, honeydew, cantaloupe, raspberries, bananas, apples (if not eating immediately dip in lemon juice to prevent the apples from browning)

For the dip:

1 cup plain or vanilla yogurt

1 tsp fresh chopped mint

1 tsp honey

Preparation:

Thread the fruit on straws or small straw stirrers (used for coffee) - I like to use these because they don't have sharp ends which can be dangerous to kids.
Combine the yogurt, mint and honey and mix well.
Serve and enjoy.

How to Change a Triangle Into a Circle

2011-06-02T21:22:00.003-04:00

Today the USDA, with the assistance of First Lady Michelle Obama, announced "new" nutritional guidelines for Americans (www.choosemyplate.gov). They've done away with the confusing, outdated, and arguably well-connected lobbyist motivated food pyramid and have given us... wait for it... a circle. Well, if I'm being honest, they gave us a plate:

I'm not really qualified to comment on the changes but as someone who cooks basically every day and teaches others how to cook I'm going to take a stab at it.

I'm both discouraged and encouraged by the change.

Discouraging: Yes the food pyramid was in desperate need of an update and hard to understand. But do we really have to dumb it down THIS MUCH for the American public? Maybe I overestimate people. I read the same news sources you do. I know all about overweight kids, obesity, the growing waistlines of Americans. I just can't believe it has come to this. Even my 7 year old knows that half your plate should be filled with fruits or vegetables. Yep, I clearly overestimate people.

Encouraging: The obvious: it's MUCH easier to understand. Also on the plus side I like that the USDA has chosen to use proteins to encompass a larger group of food choices instead of assuming that everyone uses meat as their main source of protein throughout the day (definitely a strike against the all powerful meat lobby!). Also heartening is that they make a distinction between whole grains and refined grains and include many interesting options and choices on the website if you click around (quinoa - the USDA is recommending quinoa!). Another check in the plus column - overall the media attention this has garnered is a huge step in the right direction. I can't imagine this would have been such a news-worthy item 10 years ago. However none of this news is really NEW. Michael Pollan said it best (even if he wasn't first): "Eat food. Not too much. Mostly plants."

The part of me that is working on seeing the glass half-full these days hopes that people actually take this to heart. Maybe take some time to discuss the changes with their kids. I know I did. Do me a favor and just show your child the picture. It's pretty easy for a kid to understand and it could be a really great way to make planning and eating healthy meals both fun and entertaining. I am also optimistic that schools and other institutions that feed large groups of people will incorporate the recommendations. The pessimist in me thinks that maybe we're too far gone as a country. The fact that we have such lax standards for food quality and can't provide universal access to good food choices in a 1st world nation is outrageous to me.

But then that little positive voice in my head chimes in with the thought maybe, just maybe this means that one day a head of broccoli or a bunch of bananas will cost less than a bag of chips or a box of pasta. Because until we see those kinds of advances - where good nutritional choices are an easy option for everyone - nothing will change other than the shapes suggested by the USDA.

A Fear of Commitment

2011-06-01T16:44:00.005-04:00

I haven’t been much for committing to things lately (see: last blog entry dated March, ahem) but that doesn't make an interesting blog entry. So when I saw a post about NaBloPoMo on BlogHer today I nearly skipped reading it. I know what those letters mean. They mean committing to blogging every day. For a month. That’s 30 days of blog entries for those of you who like numbers. That's a lot of blogging. But something made me click on the link from twitter and the next thing I knew I was signed up. For one whole month. Of blogging. Every. Single. Day.

The ladies over at BlogHer have decided that this month’s theme is “fan.” The rules say I don’t have to keep to the theme but it’s nice to have something to guide me should inspiration be lacking. And on a day when it’s nearly 90 degrees out with about a zillion percent humidity I was certainly inspired to sit underneath my ceiling fan while cranking the fan on the AC. That counts, right?

I have no plan for the next 30 days but I will write something every day. Dammit.

1 down, 29 to go.

Who Needs to Be Organized When You Can Have (Swedish) Meatballs

2011-03-15T21:09:00.001-04:00

Yeah - I can't make these look good in a picture but they taste great.

Once in a while we are struck with the notion that a solution to the chaos otherwise known as our closets, bookshelves and toy storage lies JUST beyond our reach. That organizational nirvana is only a field trip to New Jersey away. That such a trip will set us on the path to home organization and feature articles in shelter magazines.   (Alright - the last part is my little fantasy).   That we MUST GO TO IKEA. In reality a trip to Ikea generally involves some muttered cursing at the hideously crowded parking lot, the pocketing of many tiny pencils, the purchase of a useful item or two, the purchase of a frivolous item or seven and lunch. And by lunch I mean Swedish Meatballs.

On our most recent foray into the wilds of the Paramus Ikea I was surprised by how truly unappealing the meatballs were to me.   Defrosted and reheated as they always are this batch also had the added bonus of being spongy in consistency and so chewy I considered bouncing them. Clearly they had spent too much time in a microwave and then on the steam table. But with a little lingonberry jam and the gravy of dubious origins they were still eaten with gusto by my family.   When we got home I took a look at the ingredients on the bag of frozen meatballs sold in the store that we had purchased on our last trip there. Oy. About a week later, confronted with my usual refrigerator staple of ground organic turkey and not wanting meatloaf, spaghetti and meatballs or burgers, I decided to make my own Swedish Meatballs.

By using turkey I'm sure I have violated several rules of Swedish Meatball-making but I wanted to make these a little healthier versus using beef or a mixture of beef and pork. If you try them with another meat please let me know how they turn out. Numerous recipes exist online, all of them including nutmeg and many including allspice. This recipe here was the jumping off point for me. I don't keep allspice in my pantry but I do love cardamom which introduces a citrus-y note and almost ginger-like taste into the mix. For the gravy I wanted to keep it simple so I basically made a roux, added broth and, in keeping with my attempt at a healthier alternative, thickened it with a little low-fat sour cream instead of heavy cream which is more traditional (I am likely to have low-fat sour cream or Greek yogurt on hand and rarely, if ever, have cream).   We did buy a big jar of lingonberry jam at Ikea but cranberry sauce works just as well as the sweet accompaniment. See here for a recipe.

The gravy is tasty so I would recommend serving a side dish that allows you to sop all of it up. The sour cream (or yogurt) adds a richness and the resulting sauce is silky, salty and just perfect on the lightly seasoned meatballs. Mashed potatoes, roasted potatoes or egg noodles are a perfect match. I round out the meal with a salad or some in season roasted vegetables.   One of my recipe testers (OK - a friend who made this recipe) said it's a keeper and that her kids loved it. She recommends cooking it on a weekend in a double batch and reserving one batch for an easy weeknight dinner. As a fan of "cook once, eat twice" I endorse this suggestion.

I do have one friend of Swedish origin and I hope to hear from her on this recipe. I'm pretty sure I've made a mockery of the traditional method but they taste great and don't require a trip to Ikea. I have a feeling we'll be going back: we're still not organized. But I don't think we'll be eating the meatballs.

Swedish Meatballs

Yields about 25-30 small meatballs (serves 3-4)
Adapted from Alton Brown

Ingredients:
(For meatballs)

2 large slices white bread (A hearty country bread is best. I tend to use sourdough.)
a little less than 1/4 cup milk
2 tsp oil or butter
1/2 cup onion, finely chopped (Basically 1 small onion)
1 lb chopped meat (I have used both turkey and chicken to good results - we're in a dead heat over which is better)
1/4 tsp ground cardamom
a healthy pinch of nutmeg (Freshly ground is best but watch your fingers!)
1 egg, lightly beaten
salt and pepper to taste

(For gravy)

2 TBS butter
2TBS flour
1 1/2 cups chicken broth (If not using homemade get something organic and low-sodium)
1/4 cup low-fat sour cream (Fat free won't work. It will separate and turn grainy. Don't say I didn't warn you! You can use low-fat or fat free plain Greek yogurt if you prefer.)
A dash or two of Worcestershire sauce (Blasphemy but delicious!)
salt and pepper to taste
1 TBS chopped dill if you want

Preparation:

Cut or tear the bread into tiny pieces and soak in the milk until all of the milk is absorbed and the bread is soft and mushy.
Saute the onion in oil or butter until soft and translucent - about 10 minutes - over medium heat. Season with salt and pepper. Set aside and allow to cool.
Combine bread-milk mixture, chopped meat, cardamom, nutmeg, egg, salt and pepper and onions in a bowl and mix very well to combine. If you find it is too sticky add in some breadcrumbs but it shouldn't take more than 2-3 TBS (if any).
Form meatballs. I like to use a TBS measuring spoon to keep them uniform in size but you don't have to. I measure using the spoon and then form the meatballs with my hands. To prevent sticking I just keep a small bowl of water nearby and periodically will dip my hands in the water.
Cook meatballs in a pan on the stove top until browned and just about cooked through (this will require additional oil) or bake in a 350 degree oven for 15 minutes (I baked on parchment for easier cleanup and prefer baking as a way to keep these on the healthier side of things).
Using the same pan you used for the onions (and the meatballs if you cooked them on the stove top) melt the 2 TBS of butter over medium-high heat. While still foaming stir in the flour and whisk to combine well. It will seize up at first into a very think paste. Just keep whisking. Lower the heat to medium and allow this mixture to get a little brown and toasty (about 5-7 minutes) and, in case I didn't mention it, keep whisking. It will be the consistency and color of runny peanut butter (If we're being technical, what you're making is a roux). You want to give it time to cook so the flour-y taste cooks off.
Pour in a little of the chicken broth and whisk to incorporate the roux and so that no lumps remain. Slowly add in the remaining broth. At this point if I have an open bottle of dry white wine I often pour in a bit because what gravy can't be made better with the addition of a little wine? Bring to a boil, reduce to a simmer, and allow to thicken (5-10 minutes). Stand by and whisk occasionally because you do not want lumpy gravy.
Season with salt and pepper. Here is where you can stir in the totally inauthentic Worcestershire sauce if you so choose.
Add in the previously cooked meatballs and allow them to simmer in the sauce for a few minutes to cook through and absorb the flavors.
Remove from heat and stir in sour cream until combined.
If using, stir in dill.

Cold Winter

2011-02-21T21:23:00.006-05:00

Basil @ the Union Square Farmer's Market in sunnier times

Like everyone else in the Northeast (well anyone normal in the Northeast) I am beyond ready for winter to end. My friends all over the country call me to talk about the weather. My parents (in Florida!), call to gloat, er I mean check in on us. Twitter, Facebook, blogs(!), the news, chit-chat at school drop-off... It's all weather, weather, weather, weather, weather!

And then there was Friday. Mother Nature threw us a bone. A 65 degree, glorious, spring-is-in-the-air, sunny, take-off-the-winter-coat bone. Then, just to show us who's boss, she gave us the gift of a 3"of snow this morning. And if that wasn't bad enough, I used up the remainder of the pesto I made with the last of the summer basil and stashed in the freezer for winter emergencies such as this. To say I'm "done" with winter is an understatement.

I think the song "Cold Winter" by The Kinks pretty much sums up how I'm feeling:

I've seen you, cold winter,
I know you, cold winter.
You showed me no mercy,
Still I shan't forget the warning.

You'll never know how it feels to be loved.

However, I think I may have found one antidote to all this WINTER. It's green and fragrant. It reminds you that Spring is (technically) just around the corner. It makes use of items readily available in *winter* and it tastes delicious. It's great on the ultimate winter comfort food (pasta) and it's a cinch to make. What could this wonder recipe be you ask. It's pesto. But this version is made with pumpkin seeds and parsley instead of the traditional pine nuts and basil. Try it. I think you'll like it. And maybe it will brighten an ugly winter's day for you, too.

Pumpkin Seed Pesto

Yields approximately 1 1/2 cups

With the prevalence of nut allergies I have many friends who have eliminated pesto from their repertoires out of concern for their childrens' health and safety. That is one of the main reasons why I love this recipe - it's nut-free. Plus, since they are delicate and perishable, I rarely have pine nuts on hand. Pumpkin seeds (also known as pepitas) are now available in most grocery stores. In NYC I have found them at Whole Foods, Trader Joe's, Fairway and online at Fresh Direct. If you prefer you can substitute walnuts, almonds or pine nuts for the pumpkin seeds. Delicious on pasta this recipe is also great as a spread on sandwiches, as a marinade for chicken, as an accompaniment to steak or diluted with some buttermilk and a little additional olive oil as a salad dressing.

Ingredients:

1/2 cup pumpkin seeds (try to buy them roasted and unsalted - if you cannot find them unsalted just be mindful when seasoning the recipe at the end)
2 cloves of garlic, crushed or roughly chopped
1 1/2 cup fresh parsley leaves
2 TBS fresh lemon juice
1/2 cup olive oil
2 TBS grated Parmesan cheese
Salt and pepper to taste

Preparation:

Combine the pumpkin seeds and garlic in the bowl of a food processor. Pulse on and off until the seeds are almost ground (about 30 seconds).
Add in the parsley and the lemon juice and pulse on and off for an additional 30 seconds or so until everything is evenly combined
Scrape down the sides of the bowl. With the motor running add in the olive oil and keep mixing until the pesto resembles a paste with texture (you don't want something uniformly smooth).
Transfer to a bowl. If using immediately mix in the Parmesan cheese. If freezing for later use do not add the cheese (add it in when you defrost the pesto). Adjust seasoning with salt and pepper.
Can be refrigerated for up to three days or frozen for up to six months.

Obligatory Valentine's Day Recipe Post

2011-02-13T18:02:00.008-05:00

Cupcakes are over. I'm not sure what will replace them but I'm fairly certain the cupcake trend is on its way out. I realize they won't disappear completely. People will always eat them. Children will always love them and want them for their birthday parties. Cupcake bakeries peddling mediocre product will continue to exist but lately I'm noticing a lot of French macaroons and pies creeping into bakeries. I'm sensing a shift.

But before we mourn the cupcake let's talk about the most talked about kind: Red Velvet.

I know they're cliche. I know they're controversial (all that unnatural food coloring!). I also know that my daughter l-o-v-e-s them. Personally I'm not a huge fan. I find they are often devoid of any recognizable flavor and unbelievably dry. Their worst offense: they are usually cloaked in way too much of an overly-sweet cloying frosting. However, even armed with this knowledge, when your daughter wants to pretend that she's living out an episode of "Cupcake Wars" it's hard to resist playing along.

Have you ever watched Cupcake Wars? Until recently I hadn't. Basically 4 people are pitted against each other in 3 rounds of "competitive" cupcake baking (snort). A panel of judges votes out one contestant each round until a winner is announced. The cupcakes are judged on flavor and appearance. Appearance we can see for ourselves. For the flavor we have to rely on the judges: Candace Nelson (the owner of Sprinkles and the woman I blame for this ridiculous cupcake craze), Florian Bellanger (a snooty Frenchman with a perfectly stereotypical accent - the Simon Cowell of the panel) and a random guest judge. To my great disbelief each baker repeatedly attempts to reinvent the wheel because this is a SERIOUS COMPETITION. Occasionally something interesting is presented but people, really, THESE ARE CUPCAKES, not a cure for cancer. The kid likes the show and hey, I'd rather watch it than another episode of Spongebob Squarepants. So off I went in search of a recipe that would satisfy the aesthetics of a 7 year old and my jaded palate. I did a lot of research online and in my cookbook collection and came up with what I think is a pretty darn good red velvet recipe based on what I read, some experimentation and the ingredients I wanted to use.

Red velvet has a long-established culinary history in the American south and numerous recipes abound. Traditionally the reddish hue comes from the interaction between baking soda, vinegar and the cocoa powder. Somehow, over time, the recipe evolved to include frightening quantities of red food coloring. With a 7 year old head baker I knew these cupcakes had to be red but I wasn't willing to use an entire 2 oz bottle of food coloring(!). I read about using beet juice, beet powder and even tomato paste. The results were mixed and definitely not universally positive (I'm being tactful here). I bit the bullet and decided to use some food coloring. Several different recipes suggested using gel food coloring and diluting it with water to make up for the moisture that would ordinarily be in a 2 oz bottle of liquid food coloring. The gels are much more concentrated and result in strong pigment without having to use too much. I started using them back when I went to culinary school and have used them ever since. They are used in my recipe for chocolate cupcakes (in the frosting) and in my recipe for cut-out cookies.

To make up for the general lack of flavor in the cake I decided to increase the amount of cocoa powder so that the chocolate flavor would be more pronounced and recognizable. My daughter wanted to add cinnamon because she loves the combination of chocolate and cinnamon and I thought why not. In went a teaspoon of cinnamon. I also wanted a cake that had a moist, rich and tender crumb. I used buttermilk, oil and cake flour to achieve what I think is the perfect consistency. The batter was a beautiful brick-red - not the scary fire engine red of most commercial bakery red velvet cupcakes. It baked into a gorgeous fluffy and moist cake that was recognizably red but not shocking and definitely wouldn't color your insides.

Now onto the frosting. Influenced by "Cupcake Wars" my daughter wanted to make something "more interesting and more flavorful" than a traditional cream cheese icing. She decided ours had to have maple and vanilla in it. Sounded good to me. Good doesn't begin to describe this frosting. It has a beautiful consistency (creamy and light) and the maple plays nicely against the chocolate and cinnamon in the cake.

Red Velvet: tasteless, dry and cloying no more and the perfect recipe for Valentine's Day.

Red Velvet Cupcakes

(Adapted from various sources)
Yields approximately 18 standard sized cupcakes and enough icing to generously ice all of them and allow for some quality control sampling

Ingredients:

1 3/4 cups cake flour
1/3 cup unsweetened cocoa powder
1 tsp salt
1 tsp cinnamon
1 tsp good quality vanilla extract
1/2 tsp gel food coloring in red mixed into 3 TBS warm water to dissolve (or 1 ounce [half a bottle *gulp*] of liquid food coloring)
2/3 cup buttermilk (or 2/3 cup milk + 2 tsp vinegar allowed to sit for at least 10 minutes to "sour")
1 1/8 cups sugar
1 cup oil - vegetable or canola oil will do (you just want something very neutral tasting)
1 large egg plus 1 egg yolk (NOT extra large or you will end up with a tough cupcake)
1 tsp white vinegar
1 tsp baking soda

Preparation:

Line 2 muffin tins with paper liners and set aside.
Preheat oven to 350 degrees F.
Combine dry ingredients. Mix and set aside.
Combine the vanilla, food coloring (and water if using) and buttermilk. Mix and set aside.
In the bowl of a standing mixer or with a hand mixer combine the oil and sugar and mix until blended.
With the mixer running, add in the egg and the yolk, one at a time and be sure each is fully incorporated.
In alternating batches add in the dry ingredients and the buttermilk mixture. Note: I recommend turning off the mixer and adding in the liquids by hand at first. Then turn the mixer back on. This will splatter otherwise and is a *mess* to clean up. Be sure to scrape down the sides of the bowl in between additions to ensure every last bit is incorporated into the batter.
Combine the baking soda and vinegar in a small container and as soon as it is fizzy add it to the batter by gently folding it in.
Pour the batter into the prepared muffin tins (I like to use an ice cream scoop - it's neater and it helps to ensure even portion sizes) - do not fill the cups more than 3/4 of the way.
Bake for about 20 minutes until a tester inserted in the center comes out clean or the top bounces back if you touch it lightly with your finger.
Allow to cool for 5 mins in muffin tins and then remove to finish the cooling process.
When cool, frost with the Vanilla Maple Cream Cheese Frosting (if you don't eat all of it first).

Maple Vanilla Cream Cheese Frosting

Ingredients:

1 8-oz package cream cheese at room temperature (low-fat works fine but fat-free is a disaster and not worth it - I mean come on - you're making cupcakes. Live a little and go for the good frosting.)
1 stick unsalted butter at room temperature
1 tsp good quality vanilla
2 TBS good quality maple syrup (dark amber)
Generous pinch of salt
2-3 cups powdered sugar (it really depends on how thick and sweet you want this to be)

Preparation:

In the bowl of a standing mixer or with a hand mixer beat the cream cheese and butter until light and fluffy.
Add in the vanilla and maple syrup and the salt and mix to combine.
Add in the powdered sugar a cup at a time and beat until smooth. Add more sugar to reach your desired level of consistency.

Only 39 Days 'Til Spring (or Three Cheers for Brussels Sprouts!)

2011-02-10T16:11:00.003-05:00

They say February is truly the longest month. And if you live in the Northeast it feels like it has been February for at least 6 months. If I have to wear my big black down coat paired with my oh-so-fashionable (read: ugly, practical and warm) hat one more day I think I'll cry.

And it isn't just the weather that gets me down. I'm longing for more variety in what there is to eat. We attempt to eat as seasonally and as locally as possible but in February, in New York, that doesn't leave many options. Week after week I slog through the usual (meager) offerings at the Farmer's market and try to muster up some enthusiasm for sweet potatoes, potatoes, cabbage, onions, and all of their sturdy winter companions. Thoughts of asparagus, tomatoes, baby lettuces, stone fruits, tender peas and all the trappings of spring and summer just make me resent winter all the more.

But, wait. What's that over there? In the corner? Why, it's Brussels sprouts. Hallelujah.

No. I haven't gone crazy (yet). I love Brussels sprouts. My husband loves Brussels sprouts. Better yet, my child loves Brussels sprouts. Before you accuse me of being smug you should know that getting the two of them to even *try* this dish, let alone fight over the seconds, was an uphill battle.
My husband was traumatized by memories of the soggy, gray-ish over cooked sprouts of his youth. The child took one look at me preparing them and declared them "yucky." But then I roasted them and they came out of the oven slightly crunchy, a little salty, barely sweet and in no way "yucky."

Now when she hears we're having Brussels sprouts with dinner my daughter is known to shout "three cheers for Brussels sprouts!" Hopefully you'll make a convert out of somebody too.

Roasted Brussels Sprouts

Yields 4 servings as a side dish

Trust me on this one. Brussels sprouts transform when they are roasted. The outer leaves become crunchy, slightly salty bits reminiscent of well done french fries. The main part of the flesh becomes sweeter by releasing the natural sugars contained inside and bears no resemblance to the bland, stinky sprouts we all remember from our collective youth. Drizzled with some good olive oil, tossed with some coarse Kosher salt and a grind or 2 of fresh black pepper and I dare you not to eat the whole recipe's worth yourself.

Ingredients:

1 lb Brussels sprouts, trimmed with any damaged leaves removed (If they are small you can just wash them and trim the ends. I like to cut them in half to have a nice flat surface which will caramelize when in contact with the hot pan. I also like that cutting them makes a few of the outer leaves fall off - they become delicious, crispy bites.)
1-2 TBS good quality olive oil
Kosher salt and freshly ground black pepper to taste

Preparation:

Preheat the oven to 400 degrees F.
Wash and dry the Brussels sprouts. You want them to be dry because any moisture will inhibit caramelization.
Either in a bowl, or directly on your baking sheet (why dirty something else you'll just have to wash) toss the Brussels sprouts with the olive oil, salt and pepper.
Distribute them evenly on the pan being careful to leave some room between them so the air can circulate. If you did cut them in half start cooking them with the flat side down.
Roast for 35-40 minutes until crispy on the outside but soft on the inside. About halfway through you might want to shake the pan or turn them over a few times to ensure even cooking.
Adjust seasoning and add salt or pepper to your taste.
Fight off guests and family members for the crunchy outer leaves that fell off during the cooking process.
Best if served immediately but I also like them cold.

Happy New Year!

2011-02-07T21:25:00.003-05:00

No, this isn't a late post. Well technically it's super late since the last time I posted was {cough} September {cough}. It's Lunar New Year and one of the (many) perks of marrying into a Chinese family is that I get to celebrate. And celebrate with gusto I do.

What's not to love about a holiday that gives you the chance to constantly chow down on an endless supply of Chinese food at various celebratory dinners? What other holiday actually suggests a fresh haircut and cleaning house (we outsource that one), offers suggestions as to what to eat (long-life noodles, whole fish, sticky cakes and candy anyone), sanctions the use of fire-crackers (supervised and only in states where it's legal of course [wink, wink]), and results in the acquisition of money contained in small red envelopes (well, if you're under the age of 12)? And, more importantly, what other holiday lasts TWO WHOLE WEEKS? Not even my people* (who love to celebrate with food) have holidays that last TWO WHOLE WEEKS. There's Passover but that's only 8 days and you can't have cake. What kind of a holiday is THAT?

My favorite Lunar New Year culinary tradition involves the eating of whole fish (something I admittedly never dared order in a Chinese restaurant before meeting my husband). It is said (I'm paraphrasing here) that the fish symbolizes prosperity and that you shouldn't finish the entire fish. By leaving some behind it is believed you will always have money in the bank or something "extra" lying around. Money in the bank? I’m in.

Steamed Whole Fish with Ginger, Scallions and Cilantro

Yields 6-8 servings, especially when paired with other dishes in a traditional Chinese meal.

This recipe is adapted from something my mother-in-law has been cooking as long as my husband can remember. I have also looked up recipes for it online and in various cookbooks. While every person seems to put his or her own spin on it this is a solid recipe and my go to. It seems complicated based on the ingredient list but it is a snap to make and is truly delicious. It can be made with fillets of fish as well.

Ingredients:

2 lb whole fish (or fillets 1″ or thicker – cod, halibut, etc.)
8 stalks, scallions – ½ cut into 2" pieces, ½ thinly sliced and reserved for after the steaming process
4″ piece of ginger – ½ sliced into thin rounds, ½ finely julienned and reserve for after the steaming process
small bunch of cilantro** (often called Chinese parsley) – chopped with about ½ reserved
Salt & pepper to taste
2 TBS olive oil
1 TBS sesame oil
2 TBS soy sauce
Equipment: large pot/wok for steaming; bamboo steamer (or other steamer if you don't have bamboo)

Preparation:

Clean the fish and pat dry. If using a whole fish check for any scales which may have been left on the fish. You can do this by running your hand gently over the flesh of the fish. Season liberally with salt and pepper both inside and out if using a whole fish. If using fillets season on both sides. Take the stalks of scallion, the rounds of ginger and ½ of the cilantro and stuff inside the fish. If you are using fillets use ½ of the aromatics as a base for the fish and sprinkle the other ½ over the top.
Add about 2″ of water to your large pot. Cover and bring to a boil. You want to be sure to have enough water in the pan to steam the fish but you also want to make sure it doesn't touch the steamer once you place it over the pot. Place steamer over pot of boiling water and place fish inside. Cover and steam. Make sure to periodically check the water level so that there is enough to keep the fish steaming. It generally takes about 10-12 minutes per inch to steam the fish when using fillets. For a whole fish steam for 15 minutes and then add 2-3 minutes per inch of thickness. You want the fish to be opaque. If it looks "clear" in any way it is not fully cooked.
When fish is done steaming, carefully lift it out onto a serving platter. Remove and discard all of the cooked cilantro/ginger/scallions and the fish juices.
Scatter the reserved cilantro over the fish and drizzle on the soy sauce.
In a small sauce pan heat up the olive and sesame oil. Once they are hot add in the reserved ginger and scallions and cook for about 10-20 seconds or until you can smell the ginger (to bring out the flavors). Pour this cooking oil with the ginger and scallions, over the fish. Serve immediately with lots of steamed rice.

*Jews (said in a loud stage whisper)

** Some people hate cilantro. And some people lack an enzyme which results in cilantro leaving a soapy taste in the mouth. If you know someone who suffers from this great misfortune feel free to substitute parsley. Force the haters to try it with the cilantro. The hot oils transform it.

I

2010-09-09T13:04:00.000-04:00

I went on vacation.

I didn't cook anything particularly revelatory.

I ate a lot of ice cream.

I drank a lot of margaritas (I promise to post about them).

I ate even more lobster than ice cream.

I had a little (ok, a LOT of) fried food.

I spent time with my wonderful friends.

I ran my first 5K.

I got too much sun.

I had a fabulous time.

(And - trying to keep the "I" theme going here) I will post something soon.

(In the meantime) I'm off to make some traditional family recipes for Rosh Hashana.

I'll post about those, too.

Waste Not Want Not

2010-08-15T21:58:00.008-04:00

I absolutely HATE wasting food. Maybe it's because my father was a child of the Depression. Or maybe it's because I have such respect for the people who spend their (looooong) days growing delicious, wholesome foods for us to eat. Or maybe I'm just cheap. Whatever the answer I simply get really angry when I find I've wasted something.

In the summer I often cannot control myself at the farmers markets. OK maybe not just in summer but go with me here. All of the luscious fruits seem to call out to be purchased. And stone fruits (peaches, plums, cherries, nectarines) are my absolute favorites. That is how I recently found myself with about 10 pounds of various stone fruits stashed in several bowls in my kitchen. This is where I remind you that three people live in my apartment and one of them is under the age of 7. Unless I wanted three people with very upset tummies or felt the urge to let something *gasp* go to waste clearly I had to do something with some of the fruit before it went beyond the point of no return and had to be tossed.

I know canning is trendy these days. And I've done it. And I'll do it again. But at 9 PM on a Tuesday I'm not going to embark on a project of that scale. So I decided to make a freezer (refrigerator?) jam. Meaning - I would stick the results in the fridge and eat the jam before it went bad. No pretty jars with artfully designed labels tonight. I will definitely make this again and preserve it properly when I have the time. The thought of summer perfectly preserved in a gorgeous spicy, sweet, ruby haze is too powerful not to make this again. ~~(Picture to come - promise)~~

Plum and Peach Confiture (That's a fancy word for preserves. Can you tell I read "Fancy Nancy" at bedtime tonight?)

Yields approximately 4 cups

Ingredients:
6 cups stone fruit, pitted and diced (I used peaches and plums all on the cusp of going from delicious to mushy)
3/4 - 1 c sugar (I tend to go less sweet especially when I'm not using proper canning methods and just storing in the fridge)
1-2 TBS cardamom pods (optional but the combination of plums and cardamom is ethereal. Use ground if you have it - just go down to about 1 tsp)
1" piece of ginger, peeled
Juice and rind of 1/2 lemon (just juice the lemon and toss in the pulp/rind - you'll strain it out later)

Preparation:

Combine everything in a large non-reactive pot that can hold all of the ingredients.
Bring to a boil and stir to dissolve the sugar.
Reduce to a strong simmer (you want some bubbles breaking the surface) and cook, until the fruit has broken down and resembles a chunky applesauce-like texture (about an hour).
Allow to cool. Remove pods, ginger and lemon. Store in the refrigerator for about 3 weeks or freeze in small portions for up to a year and defrost as you need it.

Great as a topping on yogurt with crunchy granola. Delicious on ice cream or pound cake (especially grilled pound cake with frozen yogurt, creme fraiche or ice cream - a simple elegant summer dessert). I've been eating it on well done whole wheat English muffins with a thin shmear of cream cheese for breakfast. It also makes a nice accompaniment to a cheese plate.

And I'd be lying if I said it wasn't perfect by itself on a spoon while standing in front of the fridge. Not that I've eaten it that way. Or plan to. Ever.

Baked

2010-08-13T17:44:00.006-04:00

No, not that baked. People, people. I'm referring to the cooking method of BAKING. And when your child prefers something baked over something fried you know you've hit recipe nirvana.

Don't get me wrong, the occasional fried item is worth every last calorie. If you use good quality oil, keep it at the right temperature and are mindful of what you are doing the oil really acts as a cooking medium with minimal absorption. That being said - emphasis on occasional.

This summer we've been ~~cursed~~ blessed with an abundance of zucchini from our CSA. Personally it isn't one of my favorite vegetables. I cannot abide it raw, can only eat so much of it stewed, and, while delicious fried, I have a history of heart disease and high cholesterol in my family. So if I'm going to indulge in something fried, zucchini isn't exactly my go-to choice.

One week, after arriving home with three huge zucchinis (and confronting two leftover from the week before when I went to store them in the vegetable bin), I knew I had to find a healthy and delicious way to ~~get rid of~~ prepare some of them. Luckily we had some ~~suckers~~ friends coming over to dinner that night. I figured I could use at least 3 of them in one fell swoop if only I could come up with something delicious. Dare I say, I did. When 3 kids under the age of 12 gobble something up and whine when they discover they've eaten all of it you know you've done something right. Herewith I present to you:

Parmesan Zucchini Crisps*

Ingredients:
2-3 medium zucchinis washed, dried and cut into 1/8-1/4" rounds (Any thicker and you lose the Crisps part of this recipe.)
1 or 2 egg whites (The amount of egg depends on how many rounds you end up having. You can also use whole eggs if you prefer. I find these are crispier when using only egg whites.)
Salt and pepper to taste
1 c panko bread crumbs (It is essential these are panko - see "Crispy" above.)
1/4 c freshly grated Parmesan

Preparation:

Preheat the oven to 375F.
Line a baking sheet or 2 with parchment paper (alternatively lightly grease with Pam or other oil spray)
Lightly beat the egg whites and season with salt and pepper. Set aside.
Combine breadcrumbs with Parmesan and mix well to combine.
Dip the zucchini into the egg whites and then press both sides into the breadcrumbs/Parmesan mixture.
Place on the prepared pan and continue until all of the zucchini is coated.
Bake for about 30-35 minutes (flipping 1/2 way through the cooking for even browning) until golden brown and crispy.
Best enjoyed immediately.

These are also good dipped in ranch dressing or tomato sauce but really they're perfect on their own (if I do say so myself).

I should add that our dinner guests that evening enjoyed this so much they called me last night to get the recipe. This morning I received the following text: "My mom made the zuccini (sic) that u made the last time we were there. It is DELISH!" And my own child just answered "the zucchini again" when asked "what would you like for dinner tonight?"

*Name compliments of the child

Savoring the Sweet Moments or Why I Cried When My Daughter Cooked Breakfast

2010-08-10T10:50:00.006-04:00

The child, whisking

It's not every day your almost 7-year old daughter announces that she wants to make breakfast. By herself. Using the oven. Feeling brave I decided to let her go for it. We had just received a new cookbook (Molly Katzen's excellent Honest Pretzels) and, as she flipped through it deciding what to make, I found myself wondering how we had arrived in this place. When did she get so tall? So independent? So decisive? So... grown up?

For those of you who know me in real life you know my daily struggles (and associated joys) with motherhood. I'm probably more honest than I should be but, hey, it isn't all cuddling, rainbows, kisses and ponies. Raising children is tough. And I only have one. Each day is a new challenge with its own rewards but some days are harder than others and I'm not afraid to admit when I mess up.

One place I've managed to do OK is in the kitchen. The child is a good eater, comfortable in the kitchen and has recently developed a sense of adventure. This is pretty common around age 7 so if you have a picky eater seize the moment and start introducing some new foods, STAT. She wants to taste everything. Make everything. Do everything on her own. And while I'm loathe to have her make a huge mess or hurt herself I know I have to let go and allow her to make mistakes so she can learn from them.

Cooking really is a metaphor for life. You have a plan (the recipe), resources (ingredients/equipment/mother who happens to be a chef) and various opportunities for success or failure. Whatever the outcome hopefully you learn something from it.

What I took away from this experience is that no matter how uncomfortable I might be with watching her spread her wings (Now I'll have to re-clean my freshly cleaned kitchen! Is something burning? How sharp is that knife?!), she needs to fly and I won't always be there to catch her if she falls. But I can teach her how to pick herself up and try again. *sniff*

Giant Baked Pancake Puff

(adapted from Honest Pretzels by Mollie Katzen)
Yields 4-6 servings

Ingredients:
1 TBS butter (melted)
4 large eggs
1 1/3 c milk (we used 1% b/c it's how we roll)
1 tsp vanilla extract (almond would also be good)
3 TBS sugar
1 1/2 c unbleached white flour
1/2 tsp salt

Preparation:

Preheat oven to 375 F.
Lightly grease a 9x13" baking pan with the melted butter.
Combine eggs, milk, vanilla and sugar into a bowl that will accommodate all the ingredients.
Whisk until smooth and eggs are fully incorporated.
Add in flour and salt and whisk until all the flour is incorporated and there are no lumps. Take care to scrape down the sides of the bowl.
Pour the mixture into the prepared pan and place in the oven.
Bake for approximately 35 minutes until it is puffy and golden.
Cut into pieces and serve with your choice of toppings. We used a sprinkling of powdered sugar and some delicious sliced plums from our CSA. In the fall this is fantastic with some sauteed apples.
Leftovers are great lightly toasted and spread with jam.

Don't forget to sneak a peak at the look of satisfaction on your child's face as s/he eats what s/he made.

Summer Lovin' (I know the song is called Summer Nights but this sounded better)

2010-07-30T18:58:00.018-04:00

Things I love right now (in no particular order):

The child and the other half (of course!)

Running. Yes, running. Yes, me. http://itunes.apple.com/us/app/couch-to-5k/id313494823?mt=8

Trader Joe’s Extra Vrigin California Estate Olive Oil I keep a bottle of this on the counter. It’s great for cooking and for salad dressing as well. It’s fruity, green and peppery. I’d drink it if it were socially acceptable. http://www.traderjoes.com

Summer Corn Try this: season about a dozen large shrimp or 16 medium (shells off and de-veined with the tail left on - it will prevent too much shrinking) with salt and pepper and toss with a little olive oil. Grill 2-3 minutes until just pink. Remove from heat. Cut the kernels off two ears of corn – if it’s perfectly in season there is no reason to cook it. If not, steam or blanch it for about 5 minutes - NO LONGER! Finely chop a load of fresh mint and parsley. Juice and zest a lemon. Chop up ½ an avocado. Toss in a few grape tomatoes that you've sliced in half. Combine everything. Adjust seasoning. Drizzle in a little more olive oil. Serve over freshly washed greens with some chilled vinho verde. Sing my praises.

My CSA This week’s haul: eggplant, corn, bell peppers, mariachi peppers, tomatoes, yellow summer squash, zucchini, Swiss chard, kabocha squash, bibb lettuce, string beans, cucumber, donut peaches. http://roxburyfarm.com/

This Salad Carrot Salad with Harissa and Mint http://smittenkitchen.com/2010/05/carrot-salad-with-harissa-feta-and-mint/

My Soda Stream http://www.sodastreamusa.com/Fountain-Jets-C23.aspx

Arnold Palmers with homemade lemonade and decaffeinated black tea. You'll need: [For simple syrup] 1 cup sugar and 1 cup water; [For the lemonade] 1 cup freshly squeezed lemon juice, pulp and rinds reserved (from approximately 12 lemons) and 6 cups of water.

In a small saucepan combine the sugar with the 1 cup of water, and place over medium heat; cook, stirring, until sugar dissolves (about 10 mins)
In a larger pan bring 6 cups water to a boil with the rinds and pulp; remove from heat. Cover, let steep for 30 minutes and then strain.
Combine strained lemon-water in a pitcher with lemon juice and sweeten to your desired level of sweetness with the simple syrup . Refrigerate until ready to serve.
When ready to serve combine equal parts lemonade with unsweetened iced tea.

These Zucchini Muffins [see CSA above - providing a steady stream of zucchini week after week] (minus walnuts and dried fruit plus ½ cup of coconut and using half oil and half applesauce) http://simplyrecipes.com/recipes/zucchini_muffins/

Kale Now that I have a kabocha squash in-house I’m definitely making this: http://tastingtable.com/recipe/kale_salad_recipe_tastingtable.pdf

This Song http://www.youtube.com/watch?v=y_SI2EDM6Lo I know, I know but the kid came home from camp singing it complete with a choreographed dance. I was thrilled to learn it's part of one of the soundtracks for Jersey Shore (gag).

I hope you’re loving your summer!

The Family That Eats Together...

2009-10-03T21:08:00.007-04:00

With an almost 6 year old and a husband who commutes from Manhattan to NJ for work it's often difficult for us to eat together. I can't even imagine what it will be like when the girl is a teenager flitting from one activity to another. I feel guilty enough that sometimes dinner isn't as nutritionally sound as I'd like it to be. Or that we wolf down dinner in 15 minutes in order to get everything done before bedtime. Or that I'm just as happy eating a bowl of cereal by myself after the kid goes to bed. We make an effort to eat together as often as possible but sometimes it's just, well, impossible.

Now a new study from from the National Center on Addiction and Substance Abuse (CASA) at Columbia University can add to the pressure. The study finds (as we've all heard before) that dining together as a family is a positive influence. In families where they eat dinner together 5x a week, as compared to those who dine together just 3x a week, adolescents were less likely to abuse alcohol and drugs.

I'm all for families eating together. My family ate together nearly every night when my brother and I were growing up but it was a different time then. Schools, offices, businesses, college admissions panels and the like need to realize that in order for families to enjoy a leisurely, nutritional and productive dinner together the pressures of daily life have to decrease and I don't see that happening any time soon.

An interesting read nonetheless. You can check out the NYT's take on it here.

*Note: Picture is of the Bambu fork and spoon set which can be purchased here.

Vacation, All I Ever Wanted

2009-08-25T07:58:00.010-04:00

Even while on vacation I still love to cook. I know, I know - it's vacation - I shouldn't *have* to cook. I have friends who say it doesn't feel like vacation if they have to cook. But for me, it isn't a "have" or a "should." It's a"want" - especially when you have access to local produce and fresh local seafood and you've been at the beach all day breathing in the crisp salty air, running around chasing brazen seagulls who try to steal your snacks and building sand castles. There's nothing better than taking a luxurious outdoor shower in the beach-y air, pouring a glass of wine and contemplating the night's meal.

Plus, who am I kidding? Dining out for 3 meals a day, for two weeks, with a young child is nothing short of unpleasant. We learned a few years ago that renting a house is the ticket to a relatively stress-free family vacation. And yes, I mean vacation. When you stay in a hotel it's really a family trip. You are rudderless, without your "stuff" and you don't feel settled. In a house you can really hunker down and make it feel like your own.

We're back on the Cape for our 3rd summer and have returned to the house we rented last year. I'd love to tell you about it but then I'd be afraid you might rent it out from under us some time. Suffice it to say that it's a lovely 2 bedroom cottage with a large deck, sizable yard and a tree-house for the girl. We're about a 5-6 minute walk from our favorite ice cream place and it is spotless upon arrival.

There are a few traditions we've established over the years: the child will have an inexplicable meltdown minutes after we cross the Bourne Bridge; dinner the first night *has* to be from the Kream 'n Kone; Clam Chowder from Spanky's is a must and it is essential to consume home-made clam sauce within the first few days.

Be sure to have lots of crusty bread on hand - you don't want to waste even a drop of this sauce.

White Clam Sauce

Serves 3-4 for dinner or 6 as an appetizer

3 dozen Little Neck clams
2 TBS olive oil
3 cloves garlic, thinly sliced
1/2 tsp hot red pepper flakes (optional)
1/2 cup dry white wine
3/4 cup clam juice
salt and pepper to taste
2 TBS butter (optional)
1 large handful parsley, finely chopped
1/2 lb spaghetti or linguini

Wash the clams under running water or fill your sink with cold water and let them soak while you do all the other prep work
Set a big pot of water up to boil, season generously with salt and cook pasta according to package directions while making the sauce
Heat the olive oil over medium heat in a pan or pot large enough to accommodate all of the clams - make sure it has a tight fitting lid
Add in the garlic and cook until fragrant but do not let it brown
Add in the pepper flakes (if using)
Pour in the wine - be careful because it may splatter if the pan is very hot
Bring to a boil and allow to reduce by 1/3
Add in the clam juice and bring to a boil again
Reduce to a simmer and add in the clams - discard any that are already open or cracked
Cover the pot tightly and allow the clams to cook 6-8 minutes or until they have all opened - discard any that do not open
Check the sauce for seasoning and add salt and pepper to your liking - the clams will release their own juices which will be salty so you may not have to season the sauce at all
Add in the butter (if using) - I know, I know - dairy with seafood - the HORROR!
Add in the parsley
Serve the clams and the sauce over the pasta.

Lazy (Hot, Humid and Hazy) Days of Summer

2009-08-09T07:19:00.014-04:00

Well, that's embarrassing. I haven't posted here since May. May??? Really?

May?

I guess I can attribute it to laziness, however, this summer has been anything *but* lazy. I have tons of recipes etc. to post and hopefully, in mid September, some exciting business-related news (class schedules, personal shopping options, product reviews).

In the meantime, here's a simple recipe that is the perfect antidote to the weather we're experiencing here on the East Coast. Serve it alongside a Southwestern or Mexican themed dinner, on top of simple grilled chicken or fish or toss it over some crisp fresh salad greens for a satisfying and healthy lunch.

Black Bean and Mango Salsa (or Salad - I can't decide)
Yields 6 generous side portions

1 1/2 large mangoes, peeled and cut into a large dice (about 2 cups)
1 15 oz can or 2 cups of dried/soaked black beans, drained well
1/4 cup red onion, cut into a small dice (Unless you like really large pieces of raw onion. Me? Not so much.)
1-2 cloves fresh garlic, finely chopped
2 TBS finely chopped cilantro (Optional for all you cilantro haters out there. Substitute parsley if you must.)
Juice and zest of one lime
1-2 TBS champagne vinegar (You can substitute white if you prefer but Champagne really adds a nice mellow brightness)
1/2 tsp ground cumin
Salt and pepper to taste
2 TBS olive oil

Combine mango, black beans, onion, garlic and cilantro in a bowl large enough to accommodate all of the ingredients.
In a small bowl or, better yet, a jar combine the lime juice, zest, cumin, salt and pepper. If using a bowl slowly drizzle in the olive oil and whisk until the dressing is emulsified and combined. If using a jar, just add in the oil and shake, shake, shake until well combined.
Pour the dressing over the salad and stir to combine well. Adjust seasoning if necessary. Can be served immediately but it tastes much better if the flavors are allowed to mingle and develop for at least an hour in the fridge.

Birthday Barbecue

2009-05-26T13:13:00.009-04:00

Last weekend was my husband's birthday. To celebrate we went to our country house. When I write "country" I mean Westchester (Goldens Bridge to be exact). And when saying "our house" I mean my in-laws' place.

After an afternoon spent with friends at their indoor pool (hey - everyone needs a break from 3 days with the in-laws no matter how well you get along) we had a great barbecue for dinner that night followed by vanilla cupcakes with a super easy whipped milk chocolate ganache.

I have recently developed a love affair with boneless, skinless chicken thighs. We're a dark meat family so I tend to buy chicken parts. And, by accident, I bought a package of the boneless, skinless thighs from Trader Joe's a few weeks ago. Eureka. They're incredibly flavorful, pretty much impossible to over cook and take way less time to cook than bone-in meat. For us city-folk without access to a grill the broiler works well for cooking them. But they're much better when cooked outside on a grill. Really - what doesn't taste better cooked on a grill. Outside.

My MIL had planned on making some form of noodles for Mike's birthday (in Chinese culture (or maybe just my in-law's culture) traditionally eating long noodles on birthdays and the New Year are said to grant you longevity) so I went with an Asian theme for the marinade and threw this together that morning. I let the thighs marinate for about 10 hours but a shorter time would work as well. I brought them up to room temperature while the grill heated up and about 20 minutes later they were grilled to perfection. After eating one for lunch today I can also truthfully say they are quite delicious cold as well.

And, of course, I don't have any pictures. Sigh.

Ginger, Garlic, Soy Chicken Thighs

Yields 4-6 servings

1 cup soy sauce
3 TBS hoisin sauce
1 tsp dark sesame oil
1 TBS rice wine vinegar
2-3 cloves garlic, minced
2 tsp minced fresh ginger
1 1/2 lbs boneless, skinless chicken thighs (about 6)

Combine first 6 ingredients in a small bowl and whisk well to combine. Taste and adjust flavors to your liking (sweeter - add more hoisin; saltier - add more soy, etc.).
Place chicken and marinade in a Ziploc bag and marinate in refrigerator for at least 4 hours, up to overnight.
Broil for 5-6 minutes per side or grill for approximately 10 minutes per side. Cooking time really depends on your oven/grill.
Allow to rest for 10-15 minutes before cutting into the meat so the juices don't run out.

Whipped Chocolate Ganache
Yields approximately 2 1/2 cups - enough to ice 18-24 cupcakes depending on how generous you are with icing

10 oz (just shy of one bag) milk chocolate chips
8 oz heavy cream

Place chocolate chips in a bowl large enough to accommodate both the chips and the cream.
Bring the cream just to a boil (either on stovetop or in microwave oven).
Pour the cream over the chocolate and allow to sit for 5 minutes.
Whisk to combine well and be sure all chips are melted. The ganache will be thin but shiny.
Cover and chill until ready to use.
Just before you are ready to ice the cupcakes whip the ganache with an electric mixer until it is light and fluffy and the consistency of icing (think peanut butter consistency).

I Am a Baaaad Blogger

2009-05-18T20:05:00.009-04:00

So much for that. I promised myself I would put something up here at least once a week.

Last weekend I had a blast teaching a cooking lesson for a great group of women: a mother and her 3 adult daughters. After the lesson I had a lot going through my mind - the complex and beautiful relationships between sisters and between mothers and daughters; what cooking together means; how food unites us; how people come to cooking and what it means to cook for someone, etc.

Basically a bunch of thoughts that are *waaaay* too deep for my superficial little vanity project (this here blog o' mine).

Since I can't really make sense of what I originally planned on writing, I'll share with you some of the recipes we made that day. This will be the first of 5.

I came up with this recipe a few years ago for Thanksgiving. I had finally managed to wrestle the holiday from my mother's grubby paws (well, they had to be in town for a wedding so instead of the annual trip to mecca, er, I mean Florida, we celebrated Thanksgiving in NYC). After a lovely morning at the Macy's Thanksgiving Parade I knew we'd be hungry long before dinner was served. We always make so much cranberry sauce and I figured this was a good way to put the extra to good use. And, really, what doesn't taste good with melted brie on top? Every time I make this cranberry sauce I have to remind myself to make it more often. The crystallized ginger adds a nice kick and is an unexpected flavor. It's delicious as a spread for sandwiches (try it with curried chicken salad), on pancakes, or drizzled over ice cream as well. It also freezes nicely.

If you don't have the urge to make cranberry sauce you can substitute raspberry preserves or a fig spread in its place.

Puff Pastry with Cranberry Ginger Sauce and Brie
Yields 30 single bite portions

1 12-ounce bag cranberries
3/4-cup sugar
1/3 cup orange juice (the juice of one orange - Valencia work well in this recipe)
1/3-cup water
1 tsp grated orange zest
1/2 tsp ground ginger
1/4 cup (about 2 ounces) minced crystallized ginger (easily found in health food stores)
2 packages pre-made puff pastry/phyllo cups - Athens Foods Mini Phyllo tart shells (do not thaw)
8 oz Brie, rind removed, cut into 1” cubes

Preheat oven to 350 degrees.
Combine first 6 ingredients in heavy medium saucepan.
Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 10-12 minutes.
Cool mixture entirely. If you're in a rush place it in a bowl and place that bowl in a larger one filled with ice and cold water and stir until chilled. Mix in crystallized ginger. (Can be prepared 3 days ahead. Cover and refrigerate.)
Place shells on a baking sheet.
To assemble – place a dollop of cranberry sauce into each shell. Top with a cube of brie and cook for 8-10 minutes, until cheese melts.

Who You Callin' Shrimp?

2009-05-01T19:43:00.015-04:00

While I'm no longer a WOHM (work out (of) home mom), it's still a challenge to get a nutritious and delicious dinner on the table on a weeknight. As a SAHM (stay at home mom), with my lunch dates, spa visits, manicure appointments, bon bon eating and the other assorted trappings associated with my life of leisure, cooking sometimes falls by the wayside*.

Although pasta gets a bad wrap (Carbs! Carbs! OHMYGOD THE CARBS!) it still falls in the nutritious category in our home. If you add a lot of other 'stuff' to the pasta, the pasta itself is almost secondary to the dish. It is also quick, easy and (ding, ding, ding!) recession friendly.

This recipe became a weeknight staple early on in our marriage. It started out as a vegetarian meal (Did I mention I used to be a vegetarian? Yeah - more on that another time) but evolved into this dish a few years ago. It's extremely simple to make, requires only one pot and is very versatile. Don't like shrimp? Leave it out. Don't have tomatoes? Use another vegetable. And so on and so forth. Throw together a simple green salad and you've got a meal in about 25 minutes. Take *that* Rachael Ray!

*Written with tongue planted firmly in cheek

"Mediterranean Pasta" aka Pasta with Shrimp, Tomatoes, Olives and Feta

Yields 4 entree sized portions

8 oz (1/2 box) of pasta (any shape will do - we like whole wheat rigatoni)
1 tsp olive oil
1 clove of garlic, sliced or chopped
3/4-1 lb shrimp, deveined and with the shell off (leave the tail on - it helps prevent the shrimp from shrinking)
1 pint grape tomatoes sliced in half
1/4 -1/2 cup pitted kalamata olives, sliced or chopped (use more or less if you want - we like it super briny)
1/3-1/2 lb feta cheese, crumbled (I use French feta as it tends to be less salty)
salt and pepper to taste

In a pot large enough to accommodate the finished dish, cook the pasta in salted boiling water until it is al dente (or to your desired degree of doneness).
While pasta is cooking chop garlic, de-vein shrimp (if you don't buy them de-veined like I do), slice olives, crumble feta.
When pasta is done, drain, reserve about 1/4 c of the water, rinse in cool water and set aside.
Heat the oil in the pasta pot over medium heat and toss in the garlic. Cook for about one minute - don't let it burn.
Toss in the shrimp, raise the heat, and allow the shrimp to cook until just about cooked through (mostly pink on both sides - about 3 minutes over high heat).
Add in the tomatoes and cook for about a minute (until they start to burst).
Remove from heat and add in the olives and the feta. Stir to combine well. Add in some of the reserved pasta water if the mixture gets too thick.
Season with salt and pepper.

In Praise of the Humble Muffin

2009-04-29T09:57:00.015-04:00

Finding a school-day snack that is quick to eat and remotely healthy has become a big challenge. Apparently if snack takes "too long to eat" my daughter doesn't get to play at "snack recess" and that makes me the worst mother ever for "ruining everything." Her words, not mine.

One morning, in a fit of laziness (or was it desperation?), I tossed a frozen banana muffin into her snack container. I tend to have a variety of muffins in the freezer at any given time - banana and corn are among the favorites around these parts. I figured it would defrost in time for snack. Worst case scenario she wouldn't eat it like countless school snacks that came before it. She isn't exactly wasting away.

Imagine my surprise when all that came home in the snack container was the empty wrapper. I tested my luck the rest of that week and gave a muffin every day. Lo and behold - the muffins were eaten. Hallelujah and Amen. I was back to "best mommy ever" status. All it took was a frozen muffin.

I put this recipe together basically by accident. Little Miss Muffin requested blueberry muffins and I didn't have any blueberries in the freezer. I did, however, have frozen strawberries from our strawberry picking excursion last summer. They held up surprisingly well over the winter. I also didn't have any butter. Or enough milk. So I improvised. Feel free to substitute another fruit for the strawberries (blueberries, raspberries, cranberries, etc.).

Strawberry Muffins

Yields 1 dozen

*Very* loosely adapted from "How to Cook Everything" by Mark Bittman

1 1/2 cups all purpose flour (you can substitute up to 1/2 of the flour with whole wheat)
1/2 cup corn meal
1/2 cup sugar (can reduce to 1/4 c if you prefer your muffins less sweet)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon (optional)
1/4 tsp ground cardamom (optional)
1/2 tsp grated fresh lemon zest (optional)
1 TBS melted butter or neutral oil (I had canola, I used canola)
1 egg
1 1/4 c low fat sour cream or yogurt (plain or vanilla)
2-3 TBS milk
1 cup fresh or frozen strawberries, chopped (if using frozen do not defrost before stirring into batter)
2-3 TBS turbinado or demerra sugar (ie. Sugar in the Raw) to sprinkle on top

Preheat oven to 375 F.
Line a 12 cup muffin tin with paper or foil cups.
Combine dry ingredients, including lemon zest, in a bowl and mix well.
In a separate bowl mix together the oil, egg, sour cream and milk.
Using a spoon or rubber spatula add the wet ingredients to the dry. Do not overmix. Just mix until the ingredients are combined. The batter may be lumpy. It will also be thicker than you think it should be. As long as it's moist you're in business. If it isn't add in some more milk 1 TBS at a time.
Gently stir in the strawberries and combine.
Spoon the batter into the muffin tin. I like to use an ice cream scoop - it makes for muffins that are uniform in shape. Fill the tins about 2/3 full.
Optional: top with a sprinkle of turbinado sugar (it adds a great crunch to the muffin tops).
Bake for approximately 20 minutes (they take 18 minutes in my oven) until nicely browned and they spring back slightly when lightly touched.
Remove from oven and allow to rest for 5-10 minutes before serving. Can be eaten warm. They also freeze well for great school-day snacking. :)

The Media Gets It!

2009-03-02T07:51:00.002-05:00

Have I not been saying this all along?

The New York Times and food magazines have figured it out too. Article here.

The kiddo has a snow day today. I'll be back tomorrow with some original content.

Back to Your Regularly Scheduled Posting

2009-02-27T14:49:00.003-05:00

I have been cooking a lot lately but nothing really "blog-worthy." Tonight's dinner will remedy that: Chicken "tagine" with lemon and olives, couscous pilaf with dried apricots and toasted almonds, beet salad with lemon vinaigrette, and, according to Cook's Illustrated "The Best Chocolate Bundt Cake."

Of course I didn't take any pictures while I was making the cake but I'll try to take some before we devour it. Ditto on the salad. Although I'm doubtful it will be gobbled up. Beets are an iffy selection for entertaining. People are very black and white about them - you either love them or hate them. But the salad is pretty so I'll snap a few pics.

The "tagine" and couscous are another story. I'll try to take pictures while making them but I'm also multi-tasking and hosting a playdate for the kiddo and a friend today so I'm not making any promises. Once they're cooked it's way easier to photograph them. The dishes that is, not the 5 year olds.

The chocolate cake smells divine as it bakes right now - hopefully it will taste half as good. Recipes and pictures to come, promise.

Musings and Meringues

2009-02-12T12:21:00.025-05:00

I am very fortunate to have a child who is not only a great eater and who doesn't have any food allergies. Well, unless you count fish. It's not an allergy per se but a deep and utter HATRED of all things from the sea other than canned tuna (mercury be damned), fried calamari or New England clam chowder. Let's not discuss that she used to gobble up my soy glazed salmon until one day she realized it was salmon and "not chicken!!!!????" and proceeded to spit it out, despite having eaten most of her portion that evening and at countless dinners in the past.

Where was I? Allergies. Right.

Now that I have a school-aged child I have been introduced to the confusing world of childhood food allergies. In 2 1/2 years of school we have encountered allergies to: peanuts, tree nuts, wheat, gluten, dairy, eggs, shellfish, pineapple, strawberries and a few I am probably forgetting. I really feel for parents who have to confront these issues and fear for their child's health on a daily basis. I couldn't imagine...

The reason I bring up the allergies is that I had originally planned on making heart shaped cut outs and icing them in varying shades of red and pink for a kindergarten Valentine's Day party (recipe). But I then discovered a student in our class had both a wheat and dairy allergy. So I decided to come up with a treat he and everyone else could have at the party since someone else was supplying cupcakes (which he wouldn't be able to eat).

Fortunately I was with my friend Sarah (a walking font of culinary knowledge) when I found out about the allergies. What on earth could I make? "Simple," said Sarah. "You can make meringues." Freakin' brilliant. A quick e-mail to the child's mother revealed that eggs were indeed OK and pink meringue cookies were on the agenda.

I usually bake meringues a few times a year. Every time I make them I'm reminded of how unbelievably simple they are to make. Plus, they're fat free. And, they're great for Passover because they contain no dairy (no worries about kosher dietary rules) and no flour. They also pair really well with lemon curd (a great use for the yolks since this recipe calls only for egg whites). That of course negates the whole fat free and kosher thing due to the addition of copious amounts of butter. But that's another blog entry. Why get ahead of myself?

If you can, avoid making meringues on damp and rainy days. The moisture in the air will be absorbed by the sugar and it will effect the consistency of the end result.

Meringue Cookies

Yields approximately 7 dozen 1 1/2 inch kisses

4 egg whites
1 cup sugar
1 tsp vanilla
food coloring (optional)

Preheat your oven to 200 F.
Combine the egg whites and sugar in a glass or metal bowl (the bowl of a standing mixer is preferable).
Place the egg and sugar mixture over a lightly simmering pot of water but do not allow the bowl to come in contact with the water or your eggs will cook. Pieces of cooked egg white are not all that tasty in meringues.
Whisk the mixture together until the sugar is dissolved; 3-5 minutes. Add in the vanilla.
Using either a standing mixer with the whisk attachment or an electric hand beater being whipping the egg whites on low speed. Add in a few drops of food coloring at this point if you want. I prefer the gels to the liquid.
Increase the mixer speed to high and beat until the egg whites are shiny and form stiff peaks. Tip: when you stop your mixer and pull up on the top the egg whites that were attached to the attachment should remain standing in the bowl and not flop over.
Using a small dollop of the meringue affix sheets of parchment paper or aluminum foil to your baking sheets (you'll need 2). Some recipes call for masking tape here. Use the meringue - I learned the tip working in a bakery.
Using either a spoon or a pastry bag drop dollops or pipe kisses onto the sheet leaving about an inch in between each cookie.
Bake for about 2 hours in the 200 degree oven. Check periodically to make sure the meringues aren't browning. If they are, lower the temperature to 175 F. You're not baking these as much as allowing them to dry out.
After 2 hours turn off the oven and DO NOT OPEN THE OVEN DOOR. Allow the meringues to remain in the oven for at least another hour. They will continue to dry out in the residual heat of the oven. I usually leave mine in overnight as I like my meringues to be very light and crispy on the inside.

Confronting Your Fears or Baking with Yeast (a recipe for Jennifer)

2009-02-11T09:34:00.015-05:00

I fancy myself a good cook and baker. But for years I was terrified of yeast. I don't know why, really. It's hardly all that frightening. You can get it in teeny envelopes in the grocery store - how scary is that? Yet, for some inexplicable reason, I never baked anything that called for yeast.

Then I went to culinary school.

The first time I made my own brioche was a revelation. Yeast was amazing. Magical. POWERFUL. And, frankly, not all that scary. Melissa: 1, Yeast: 0.

I went on a yeast-fest: homemade cinnamon buns, bagels, pretzels, pizza dough. Then I had a baby.

Fast-forward three years later and I'm up to my eyeballs in dough, sesame seeds, poppy seeds and boiling water with baking soda making bagels with a bunch of pre-schoolers. It was the most fun I'd had in years.

Apparently many people share my former fear. NPR recently published a piece on it with some interesting recipes - http://www.npr.org/templates/story/story.php?storyId=100164536&ft=1&f=1053 - and an old friend from high school just admitted her fear, too.

Here's an easy recipe that will banish that fear in a few hours. Once you eat homemade pizza made with crust formed by your own hands you'll never go back to Boboli or Pillsbury again.

Simple Pizza Dough
Yields enough for 1 large pie, 2 medium pies or 3 "personal" sized pies

2 1/4 tsp active dry yeast (or one envelope of commercially packaged yeast)
1 cup warm water (between 100-110 degrees F - any hotter and you'll kill your yeast and who wants to do that?)
1 1/4 cups all purpose flour plus a little extra for kneading
1 1/4 cups whole wheat flour
1/4 cup cornmeal plus a little extra for the pan
1 tsp salt
2 TBS olive oil plus a little extra for oiling the bowl later

In a mixing bowl combine yeast and warm water and allow yeast to dissolve and get fizzy.
Add in the flour, cornmeal, salt and olive oil and stir to combine into a soft dough.
Remove from bowl and knead on a lightly floured surface until the dough is smooth and uniform in texture - should take about 5 minutes. You can also do this in the bowl of a standing mixer with a dough hook. (ed. If you find the dough is too sticky sprinkle on some more flour. This recipe can handle up to another 1/3 cup if necessary).
Lightly grease the mixing bowl (no need to clean it) with some olive oil and place the dough in the bowl.
Cover the bowl with plastic wrap and let the dough rise in a warm and draft-free place until it doubles in size (approximately 30-45 mins).
Punch the dough down (kids love this) and divide into portions if you will be making more than one pie. If you want you can divide the dough and freeze it for later use at this point.
Cover the dough with a dish towel (not terry-cloth) and allow to rise again for 10 minutes.

Options for the actual pizza:
1. Pat dough into a large lightly oiled pan. Cover with toppings of your choice (see suggestions below). Bake 20-30 minutes until done at 400 F.
2. Stretch the dough and place on an overturned cookie sheet after coating the sheet with a significant amount of corn meal. Slide the crust around. If it doesn't wiggle easily toss some more corn meal under it. Cover with toppings of your choice (see suggestions below). Bake 20-30 minutes until done at 400 F.
3. Pre-heat your oven to 450 F with pizza stone inside. Complete step #2. Once oven is hot, carefully slide the pizza onto the stone. This will yield the crispiest crust hands-down and is the method favored at Chez Marks-Shih. This version bakes up in about 10 minutes.

Toppings we love: thinly sliced fresh vegetables (peppers, tomatoes, onions, mushrooms), olives, meatballs, ground beef, sausage, pepperoni (cut it into slivers for best results), artichokes, well drained thawed frozen spinach, feta cheese, sauteed garlic and onions

Go lighter on the toppings and cheese than you think you'll need. Too much and the pizza will be weighed down. You'll wind up with soggy pizza that's hard to move. And no one likes a soggy pizza.

On Cold Days, Being Sick and Hot Soup

2009-02-08T18:00:00.013-05:00

If you're my friend on Facebook or "follow" me on twitter you'll know I have been sick a lot this winter. Sick more than I care to mention. Really sick. And I have to say, I'm quite sick of being sick.

It has also been damn cold this winter. I know I really shouldn't complain (but if you know me in real life you know I'm a champion complainer). My mystery illness paired with bad weather are hardly great calamities in the grand scheme of things. And, I managed to make lemonade with the lemons I was given. How unlike me.

Cold weather + being sick + not really wanting to cook = a lot of soup

Super Easy Peas Soup with Bacon (sorry Mom!)
Yields approximately 2 quarts of soup (that's 8 cups for those of you not so quick on the cooking math)

4 slices bacon, chopped
2 leeks, mostly whites, cleaned and roughly chopped (you can just double up on the onions if you don't have any leeks - I just had a few in the fridge the first time I made this and now I love them in most vegetable based soups)
1 medium onion, peeled and roughly chopped
1-2 cloves garlic, peeled and roughly chopped
1 celery stalk, cleaned and roughly chopped (noticing a trend?)
1 large carrot or 4-5 "baby" carrots, yes, roughly chopped (it's all being pureed later so no need for nice even pieces, approximately the same size is just fine for all the "roughly chopped" items - that's why I love making pureed soups)
1 bay leaf
a few sprigs of fresh dill (tied together with kitchen twine - dental floss will do just make sure it isn't waxed or mint flavored. While mint and fresh peas go very nicely together split peas and fake mint "flavoring" do not. Take my word on this. Ordinarily I wouldn't bother tying it but some people (by some people I mean 5 year old daughters) don't like dill floating around in their soup)
2 cups dried split peas (sort through to remove any small pebbles or other foreign objects)
7 cups water (or unsalted chicken or vegetable stock or a mixture of any of these liquids)
Salt and freshly ground pepper to taste

Render the bacon in a pot large enough to accommodate the entire recipe (at least 3 1/2 quarts).
While the bacon is cooking, roughly chop all your vegetables if you haven't already.
Once the bacon is brown and crisp, remove with a slotted spoon and set aside.
Add in the leeks and onions to the bacon fat (lower the heat if it's too hot). You want to get a little color on the onions and leeks so they start to release their natural sugars.
Add in the garlic and cook until fragrant (about one minute).
Add in the carrots and celery and adjust seasoning.
Add in the bay leaf and dill.
Add in the peas and 7 cups of water/stock/whatever.
Bring to a boil, taste and adjust seasoning, cover and reduce to a simmer.
Cook, at a simmer, for approximately one hour.
Remove the dill and bay leaf.
Puree the soup. I like to use an immersion blender directly in the pot - much easier than transferring the whole mess to a blender
Garnish with the cooked bacon and some finely chopped fresh dill and some croutons if you'd like. I also like to drizzle on some lemon infused olive oil.

Serve with some crusty bread, good cheese and a mixed green salad. That's optional but it's what I do. And don't you want to do what I do?

You can't mess this soup up. I promise. No celery? Leave it out. Don't like dill? Leave it out. Basically you need some aromatics (onions and garlic are must-haves), salt, pepper, split peas and some sort of liquid. My 5 year old could make this if I let her use the stove by herself. Now - everybody into the kitchen and make some soup.

Excuses, excuses

2009-02-08T14:50:00.004-05:00

Hi my pretties, it's been a while.

I could bore you with how sick I've been (cough, cough for emphasis). I could tell you about all of my kitchen failures (Gourmet magazine I'm talking to YOU!). Or I could just fess up and tell the truth - my heart hasn't been in it lately so I haven't been blogging.

But, I have a whole bunch of posts saved up.

Tune in for Staples (no, not office supplies - things you should always have in your pantry), Parmesan Pull-Aparts (a big fat FAIL - imagine me wagging my finger at an issue of Gourmet magazine - but they did smell good), Samoa Cookie Bars (a huge success but with room for improvement), and an afternoon in Chinatown.

Comfort Food

2009-01-11T12:47:00.020-05:00

It's a balmy 25 today with a windchill of 15. Nothing says lunch on a cold day like tomato soup and grilled cheese. None of that high fructose corn syrup laden junk that comes in those iconic red and white cans for us!

In all honesty, this is probably better if you simmer it longer. Or wait a day and eat it. Or soak good quality dried beans overnight and use them instead. And make your own stock.

But, like I said, it is really cold outside. My husband is leaving on a week-long business trip to SF.* And I felt compelled to send him on his way with a warm home-cooked meal in his belly. The upside - I have leftovers to feast on while he's away. I poked around in the fridge and the pantry and came up with this:

Tomato White Bean Soup with Fresh Rosemary and Lemon Oil

1 TBS olive oil
1/2 cup chopped onion (red or white)
2 celery stalks, chopped
2 gloves of garlic, crushed
1 15 oz can white kidney beans and liquid
1 28 oz can diced stewed tomatoes
3 cups water, vegetable stock or chicken stock
1 3" sprig rosemary
1 bay leaf
salt and pepper to taste
Lemon infused olive oil or good quality olive oil and a splash of fresh lemon juice

Heat oil over high heat in a heavy bottomed pot.
Once it is shimmering add in the onion and celery and saute until the onion starts to become translucent.
At this point add in the garlic, give it a go around in the heated oil but don't allow it to brown.
Add in the beans, tomatoes, stock and herbs, season with salt and pepper and bring to a boil.
Cover and reduce to a simmer. Simmer for 45 minutes - longer is fine, too.
Remove bay leaf and rosemary and puree soup (I use an immersion blender. You can use a standard blender but be careful - the soup will be very hot - be sure to leave the top slightly ajar). Add in additional water or stock if you feel the soup is too thick.
Adjust seasoning if desired.

Serve with a drizzle of lemon-infused oil or good olive oil and a splash of lemon juice. Grilled cheese sandwich (we had grilled mozzarella), optional.

* Poor guy will really be suffering at the St. Regis with a personal butler.

Plagiarizing Myself

2009-01-03T16:58:00.006-05:00

I started out posting some recipes on my Facebook page and eventually decided to start this here blog. I still don't know what I'm doing here, really. But, if I must say so myself, I do know my way around the kitchen. Here's a recipe I created last Fall in an effort to use some things in the pantry (I stumbled upon a bag of organic pearl barley that I must have bought while in a daze because I honestly didn't remember purchasing it) and in desperation for a side-dish for dinner one night.

For me, side dishes (or main dishes) with a high fiber content are great - especially on Weight Watchers (note to self: now there's a source of blog posts!). Imagine my delight to learn that a cup of cooked pearl barley has only 193 calories, 1 gram of fat and 6 grams of fiber! It also delivers 12% of the RDA of iron and is a great source of Niacin, Manganese and Selenium.*

I scrounged around the fridge and came up with this recipe. It will work with any variety of vegetables and aromatics and is incredibly easy to make. Leftovers are delicious added to a leafy green salad.

Mushroom Barley Pilaf

Yields 4 very generous side servings

1 generous TBS olive oil
1 small onion, finely diced
2 cloves garlic, thinly sliced
5 or 6 large button mushrooms, halved then thinly sliced
3/4 cup pearl barley
1 3/4 cup chicken stock (preferably low sodium or sodium free so you can control the seasoning yourself)
1 bay leaf
salt and pepper to taste
chopped fresh chives (for garnish)

Heat the oil over high heat in a pot large enough to accommodate the finished product (3 quarts is ample).
Saute the onions and garlic until fragrant and the onions are translucent - 2-3 minutes.
Add in the mushrooms and season with salt and pepper. Allow the mushrooms to release their liquid and shrink slightly in size.
Add in the barley and stir to coat with the oil and allow the barley to toast for about a minute.
Pour in the chicken stock, add in the bay leaf, and adjust seasoning. Bring to a boil. Cover and reduce to a simmer.
Simmer for 45 minutes until all of the liquid is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff and top with the fresh chives.

*Thank you www.nutritiondata.com

Happy New Year

2009-01-01T15:12:00.003-05:00

I don't make resolutions. I used to. But once I broke them, or never got around to them, I felt guilty and, trust me, I don't need any help in that area. So I guess I am going to sound like a hypocrite when I ask you to make one resolution this year. I want you to resolve to cook more. I promise you will get a lot out of it.

Everyone gets his or her own pleasure from cooking. I know my greatest pleasure is sharing the fruits of my labor with people I love. There is nothing more satisfying for me than to watch people enjoying something I've created. It can be something as simple as Saturday morning pancakes with perfectly crisp bacon and a great cup of coffee (recipe coming in January) or a meal that takes days to pull together. Sitting around, enjoying the company of dear friends and family, is only enhanced by good food.

Cooking also slows you down. It makes you take stock. Think. Read. Contemplate. Plan. And we all need the excuse to slow down once in a while. It's what I love most about cooking and what I hope to share with you here and in my new series of cooking classes. Stay tuned please.

I hope the New Year brings you whatever it is you seek. I just want to get everyone into the kitchen.

Be well.

Cheating

2008-12-28T11:30:00.002-05:00

Our dear friends Peter and Jen live in Seattle. And we don't get to see them nearly enough. Fortunately Peter's parents still live in the NY suburbs so each year they come East for Christmas. It has become a tradition for us to spend a day with them between Christmas and New Year's while they are out here visiting and this year is no exception.

The day has some must do activities: eating, talking, eating, a walk around the city of sorts, eating, talking, shoe shopping, and a dinner of Chinese food.

Usually I try to put together some yummy snacks for noshing on while we sit around our apartment and partake in the aforementioned eating and talking. This year, since we just got back from Mexico, I really didn't have time to prepare much. So I'm cheating. Well, it's not really cheating. It just made a nice juicy title for this post. I think of it as being very clever when there's no time to prepare and you are entertaining.

My standards include: salsa, hummus, guacamole, a few cheeses, some sausage, nuts, olives, various cut up vegetables, assorted chips (baked tortilla, pita, bagel), crackers and bread. Take everything out of the containers from the store and place the foods into your own pretty serving pieces. Voila - instant hors d'ouvres and you look like a genius.

This isn't exactly the frugal route as it's much cheaper to make all the dips and chips yourself. But time is money. And right now, I don't have much time.

Baby It's Cold Outside

2008-12-27T17:30:00.003-05:00

My friend, Sarah, and I were recently having lunch on a typically cold and gray NYC day. We went to our local Mexican restaurant and decided to have the Chicken Lime Tortilla soup. It consisted of a passable chicken soup garnished with a lime wedge and tortilla strips. It really hit the spot on that frigid day but I felt it was missing something. So, of course, I decided to see if I could improve upon it myself. Because I'm always up for a challenge and what can go wrong with chicken soup?

Soon after that cold day, an e-mail from Sarah popped up in my in-box. It was a recipe for a variation of the tortilla soup that just happened to appear in The New York Times that day. I love coincidences. You can see it here: http://www.nytimes.com/2008/12/04/health/nutrition/04recipehealth.html?emc=tnt&tntemail1=y.

While I think this version sounds interesting, I really wanted one based on chicken soup. There's nothing like a good bowl of chicken soup (aka Jewish penicillin) when you're sick or missing your mommy or just damn cold. I tinkered around with my "traditional" soup recipe (generally reserved for Jewish holidays and bad bouts with the common cold) and came up with this version. Full disclosure - I did borrow the idea of nuking the tortillas instead of frying them since it cuts down on the fat and allows me to call this "healthy" too.

In keeping with my new favorite phrase the soup is definitely frugal and I think it's pretty freakin' fabulous. You can shred the chicken into the soup for a heartier meal. Or you can season it a little more and use it as a filling for quesedillas or the basis for a Mexican spiced chicken salad. Some of the guacamole from my previous entry makes a nice accompaniment with some chips, too.

I hope you like it. Oh, and have you guessed where I am yet?

Chicken Tortilla Soup with Lime
Recipe is coming - I swear! Cut me some slack - I just got back from vacation. Make some guacamole or cupcakes while you wait.

Hasta la Vista (But first, have some guacamole)

2008-12-17T17:30:00.009-05:00

We're outta here for the holidays. Jealous?

My in-laws have graciously given us the gift of Christmas in a warmer climate. And by "us" I mean my entire family of in-laws.

Not so jealous now, I bet.

Now, don't get me wrong, I love my in-laws. I pretty much hit the jack-pot with them. They are kind, generous, wonderful people. But 8 days with everyone is going to be... Let me try to be tactful here... Interesting.

I had planned to set up some posts to go live in my absence but, well, never got around to it. And I figure only about 3 of you actually read this thing so you'll manage.

Have a wonderful "whatever it is you celebrate" and I'll see you soon. This recipe should provide a huge clue as to where we'll be.

Guacamole

Serves 3-4 as an appetizer (or 1 if you're me and can't ever get enough)

Juice of one lime
2-3 TBS finely chopped red onion
1 small clove of garlic, very finely chopped (optional)
2-3 TBS chopped tomato; small dice (seeded)
As much chopped jalapeno as you want; small dice (the heat is in the seeds so it's up to you to determine how spicy you want this to be)
1-2 TBS fresh cilantro, finely chopped (I like my cilantro but I know it's very black and white for most people so feel free to use less or omit it altogether but you can't call it guacamole without it. I kid.)
2 ripe Haas avocados
Kosher salt and freshly ground black pepper to taste

Note: Make sure all of your ingredients are prepped before you cut the avocados as they tend to brown when exposed to the air.

To prepare the avocados:

Cut around them the long way to divide in half and expose the pit. CAREFULLY (this means you, Josie) insert a large, sharp knife into the pit and twist it slightly. The pit should come loose and dislodge from the flesh as you pull out the knife.
Gently bang the knife on the edge of a counter or sink to remove the pit from the edge of your knife. Repeat with the other avocado.
Score the inside of each half of avocado into a checkerboard - be careful not to cut through the skin.
Using a spoon (a regular soup spoon works best), slide out the avocado pieces by inserting the spoon between the flesh and the skin.

For the guacamole:

Mash the avocados until they reach your desired degree of chunkiness. It's all about you!
Add in the lime juice, onions, garlic if using, tomato, jalapeno if using, and cilantro (oh, go ahead, use it).
Stir to combine.
Season with a generous amount of salt and pepper.

Guacamole will keep well for a day or two (but you if you have any left over you clearly did something wrong). To prevent browning make sure that you cover it tightly with plastic wrap and that the wrap is touching the entire surface of the guacamole.

Mama Is a Little Too Busy to Post Original Content Today

2008-12-15T21:03:00.010-05:00

This picture has nothing to do with today's post. It's the delicious salad I made on Thanksgiving: arugula, roasted butternut squash, fennel, pomegranate seeds, toasted pecans and a maple vinaigrette. I am posting it here so there's something sorta pretty to look at when I don't have any recipes and related pictures to post. It also reminds me that before I got sucked into the black hole of daily life I made some pretty good food once in a while.

I'm up to my eyeballs in a bunch of projects along with getting ready to go away and trying to write thank-you notes to private schools. For those of you who don't live in NYC with a child to educate consider yourselves very lucky that you'll never engage in this process. I can tell you, no lie, that I didn't work nearly this hard to get myself into Cornell. But I love NY. No, really, I do. I just love complaining, too.

Anyhoo...

In the absence of anything to post - here are a few sites of interest that I enjoy visiting - some food related and some not (and in no particular order).

http://borowitzreport.com - Hilarious political satire/commentary.
http://www.inpursuitoftea.com - A great site for delicious tea and enough information about tea to earn you a degree in, oh I don't know, Tea-ology.
http://eater.com - News and commentary on the NYC restaurant scene.
http://thepioneerwoman.com - Fascinating look into a life so vastly different than mine. Don't miss the cooking section - it's fabulous.
http://www.huffingtonpost.com - I'm a raging liberal. So sue me.
http://foodblogsearch.com - An excellent source for recipes that have been tested and critiqued.
http://ecookbooks.com - The name says it all, no? And, if you order $40 worth of stuff you get free gifts - like excellent coffee (or so I am told - Thanks, Sarah!)

Those should keep you busy for a while. I'll be back with your regular dose of recipes mixed with a soupcon of snark, tomorrow.