Vacation, All I Ever Wanted

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

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

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

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?

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

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!

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.