Figs and Cupcakes

Momma Like: January Suiting Up?

2010-01-27T12:20:00.000-08:00

Looking to prep for a beach vacation. (1) Take me in your luggage, (2) check out some of the adorable suits right now - first stop? Jcrew's crewcuts where there are some adorable numbahs! Love the Ruffelicious tank for $39.50 and this Biarritz for $49.50.

If your little girl likes to stand out and you have the budget - check out this one from Growing Up with Garnet Hill for $68. They also have a great hooded terry cover-up for $26.00 that reminds me of the Boden version without the price tag!

If you littles ones are more the athletic adventurous type that like to be in the sun all day without Momma spreading sunscreen every hour, check out the Landsend collection which you can order in a couple of sizes and just return what doesn't fit to your local Sears! A great SPF 50 and budget version of the above Biarritz suit is this skirted cross-back tank for $29.50

or matching a surf-shirt with a great bottom for girls:

or boys:

Last but never least, check out Target. The girl swim stuff did not wow me this year, but lots of options for boys, including this Mossimo surf bottom $9.99 with the White Surf Shirt for $7.99!

Even if your not heading south this year, its fun to dream about it - right?

Momma Like: January 2010: Good morning LLBEAN

2010-01-21T07:35:00.000-08:00

Finally. The moment we have all been waiting for. LLBean has started to design for our generation and not just our parents. The results will show themselves fully when the line launches in March, but for the meantime, you can preview a few items - including the above classic leather tote at the LL Bean Signature site. LL Bean hired Alex Carleton, the founder of the famous dyed Rouges Gallery T-shirts as the new Creative Director and from the looks of the pics - he may have hit this one out of the park. Want more info, check out Eric Wilson's article in the NY Times from August. You can sign up for updates as these items are released mostly in the spring.

Buy of the Day: January 2010: Cashmere Sale!

2010-01-19T08:08:00.000-08:00

Looking for a few more winter sweaters for the year? Check out the 40-60% off sale at bambeeno for some great finds. How about this cute crocheted cashmere washable sweater for $46.00? Looking for a great shower gift? Newborn cashmere booties for $22.00 are the perfect find.

Momma Like: January 2010: Kind of a Big Deal

2010-01-18T11:09:00.000-08:00

Finding wall art that is fun, adds colors and doesn't seem overly planned can be a challenge in your nursery. Looking for something a little sassy? Check out this personalized wall art that is cute today and that your kids will laugh at when they can read! A classic etsy find that is chic and affordable (this one unframed is $15!), Penny People is loads of fun as a gift for your pregnant friend who already chose the name, or a one year old with a sense of humor. Check out her alphabet framers that are adorable.

Dinner for Eight on a Winter's Night

2010-01-17T06:12:00.000-08:00

Having Eight for Dinner...
Last night we had some new friends over to meet more new friends in town. I wanted to keep it simple enough to have fun but be delicious and I had one person who does not eat red meat, and another who does not love fish, so I wanted to come up with a way to have any items that had either be side dishes with alternatives - here is the menu.

Appetizers
Raw Oysters with a Spicy Cocktail Sauce
A Cheese/ Antipasto Platter of Robusto, Fromagier D'Affinois, Ak-Mak, Crostini, Soppressetta, marinated olives, thinly sliced proscuitto and red grapes

Dinner:
Butternut Squash Soup with Saffron
Grilled Meatball Salad with Scallions and Arugula Topped with Shaved Parmesan
Homemade Bread
Homemade Parpadelle Carbonara - (see July 1, 2009 recipe)
Roasted Pears and Red Onions in Oregano

Dessert:
Dark Chocolate Truffles (made with reduced fat milk rather than cream!)
and my neighbor and baking aficionado is bringing: Coconut Cake - adapting a recipe from Epicurious

My timeline:
Thursday: make the base for the Butternut Squash Soup in the evening, freeze
Friday: Make the truffles with the kids - one of their favorite activities
   make and Pre-poach the meatballs during their nap time and refrigerate.
Saturday AM: cut the pears, onions and oregano, toss with olive oil and refrigerate
   make the homemade pasta and let dry
   Precut the pancetta for the carbonara and put in a side bowl in the fridge
   Make the bread dough, let rise and bake

PM: Before everyone arrives, prepare the antipasto platter, shuck oysters
   Set the table


Butternut Squash Soup with Saffron
2 butternut squash
2 tablespoons olive oil
1 tablespoon butter
1 cup apple cider
2 vidalia onions, chopped
1 cup Chicken Broth or water for soup
2 cups chicken broth or water for roasting squash
1 cup Heavy Cream
Salt
Saffron - 2 large pinches
Crostinis and Sour Cream for topping

Cut in half and seed the two squash. Put it in a pan skin side up with an inch of water - or even better - chicken broth- (about 2 cups in my pan) and place in the oven, turning on to convection or just bake at 400 for about 40 minutes or just until the squash is soft and easily pierced with a fork.
While the squash is cooking, melt the butter and heat with oil in a saucepan. When the oil is hot, put in your onions chopped and cook on medium low for about 20 minutes stirring frequently. Turn off and let the onions cool.
When the squash is done, let cool in the pan and peel. In a blender ( I find it works to a finer level than the cuisinart on this one) blend the cool squash and 1/2 cup of the remaining water in the pan until it is completely smooth. Then blend the onions and oil from the pan in the blender. Combine all that is blended. If you are cooking in advance, this is a great place to stop and when all are cool, freeze in a ziploc freezer bag for up to five days in advance. If not...

Put the mixture - now at room temp - in a soup pot and reheat to a simmer. Add 1 cup of apple cider and 1 cup of chicken broth and let come to a simmer again, adding saffron and lightly salting. Reduce heat to low and add cream until heat through. Serve with a piece of crostini on top that is topped with a dollop of sour cream.

Grilled Meatball Salad
This is my adaptation from a Lachian Mackinnon-Patterson recipe served by the owners of Frasca in Boulder Colorado at a dinner party photographed for Food and Wine magazine in 2008. I do a few things differently in terms of the ratio of the meats, the substitution of pancetta for bacon and the addition of more greens (the scallions alone never seem enough at dinner parties). Check out the original at Food and Wine's website. I use 50% veal and 50% lamb, pancetta diced finely instead of bacon, and 2 cups of arugula as the base to the salad, drizzled with olive oil and the juice of 1/2 lemon. Finally - a trick from my grandmother, I always add diced sultanas or yellow raisins to my meatballs as they soak up the juice of the meat as it loosens, rather than loosing them and having dry meatballs. My husband is a great winter griller (must be Vermont blood in there) and its a great way for him to help out on one of the dishes! One of my guests - and new friends- last night said, "meatball salad - I think that is going to be my favorite kind of salad," and I think I agree and now I am certain we will become old friends.

photo copyrighted by Maura McEvoy - from Food and Wine magazine

Homemade Pasta for 8 as dinner or 12 as appetizer

3 cups flour

5 jumbo eggs

Need: pasta roller, either manual with crank or the attachment to your Kitchen Aid Stand Mixer (this is the sort of thing you should by from Williams-Sonoma. I had one crap out on me after owning it for two months, and Williams-Sonoma exchanged it in a heart beat. Also check out their video on this page if you want a pasta making demonstration).

This is a family tradition dating back since Who knows when in my family - so though it may seem insane to some to make pasta, for my family, it almost seems insane not to. The best part of homemade pasta, is that the kids LOVE to make it with you - as I did with my grandfather - so its a great way to keep them busy as you are preparing for a dinner party - its like PlayDoh that you can eat in the end!

Measure out the flour and put on your counter, having your kids prepare a "pool" opening in the center. Crack your eggs into the pool and lightly salt with ground sea salt or kosher.

Whisk the eggs totally beating and then begin to bring in flour from the sides a little at a time. When the mixture gets thick enough, put down the whisk and using your palms, fold flour into the eggs a little at a time around the circle until you have a dough. Knead for a minute only until combined. Breaking the dough into four parts, feed into the pasta roller on the biggest setting, folding each time and rotating the dough each time for about 15 times or so until you feel the gluten making the dough more elastic. Then begin to putting the settings higher and higher (tightening the roller space to make the dough thinner and longer each time - like a 4 inch snake that's been flattened on the road - great image right?) When you have flattened on the highest setting twice, place the pasta on a cutting board and cut into 1 inch by 4 inch strips roughly. I lay out on long sheets of parchment separating each layer with a sheet of parchment and folding in half to let dry for the day. If you are serving another day, it tastes much better to dry the pasta on a rack than to refrigerate. Repeat the process until all four parts of the dough are made into pasta.

Place in a pot of boiling salted water and let cook about 2 minutes after boil starts up again - or until the pasta floats to the surface.

See July blog for Carbonara recipe.

Reduced Fat Dark Chocolate Truffles

This is my version of a Martha Stewart recipe that calls for whole cream. Given the high antioxidant powers of dark chocolate, and the fact that its nutritional value is diminished by cream and sugar, I was anxious to find a way to make these healthy. I think I achieved it but it is definitely somewhat harder to form into balls with the rediced fat, so be patient.

1 lb. Callebut dark chocolate or other high quality like Valhrona - I used 62% cocoa

1/2 cup 2% milk

2 tablespoons pear brandy or Grand Marnier

Unsweetened Cocoa powder - high quality - I like Droste of Holland

Cut up/ Dice the Chocolate into small chunks and place in a stainless or heat proof clay bowl. Bring milk to a simmer, add brandy and pour over the top of chocolate with a pinch of salt. Cover with aluminum foil and let stand for five minutes and then stir to smooth out the chocolate. If for some reason you have difficulty, just put the stainless bowl over a pot of water that is near the bowling point and stir with a whisk until fully melted. Pour into an 8 by 12 baking dish and let cool in fridge until the chocolate is cold and thick but still able to be formed into balls. Using a spoon, mini-ice cream scoop or melon baller, take out pieces and roll on a cold counter or parchment paper into a ball. when it is fully round and smooth, roll into a bowl of cocoa powder. Refrigerate and serve.

Finally, the coconut cake .... my neighbor Pia brought over a cake that we all raved about. (see photo above). She started her recipe with an epicurious find, and made some changes to swap out a cream cheese frosting for a buttercream coconut.. I will see if I can get her to comment on those here!

Momma Like: January 2010: Book for a Gloomy Day

2010-01-16T07:32:00.000-08:00

photo courtesy of Amazon.com

Are your kids having the winter doldrums or lagging getting back into the school routine? Mine are and the best cure is the Blub Blub Blubs. Check out Deborah Diesen's "Pout Pout Fish," a family favorite in my house for the dreary weary days when you need some cheering up. Follow this little fish through his grumpiness until he finds just the right friend to turn his frown upside down. Not only do my kids love it, but its a favorite to bring to birthday parties as a gift. Ages 2-5.

Design: January 2009: A bedroom of grey and white

2010-01-15T09:22:00.000-08:00

Are you sick of grey yet? I'm not. A friend just painted her bedroom grey and did a headboard of grey and yellow in the bedroom and I thought it divine. Some new inspirations, this pillow from etsy shop Sarah Smile Creations (photo courtesy of the Etsy site) creates a vision with a white duvet, a heather grey wool blanket and a black wooden bed frame.... white built-ins decorated in Martha Stewart's whiteware collection ...

and filled with the over-blogged about clothbound Penguin classics that you can get right now for a steal at Amazon.

Pleasant Dreams.

Buy of the Day: January 2010: MORE sales!!!

2010-01-14T08:03:00.000-08:00

Some more great sales are on today! Check out 30% off items at Tadpoles with amazing stuff right now including great clothes, shoes and toys for the kids with some items as much as 50% off! My favorites? This Pink Chicken Sofia Dress in Chambray for $50.40 and an Isabel Garreton Tweed A-Line Dress - great for next years Holiday parties at $58.80. Want bigger savings? Check out the 123 sale at GapKids and Old Navy - use code SAVE123 at Checkout for 15% off a sale over $75, 20% off with $100 and 25% off a sale of $150. My pick at Old Navy - this Hello Kitty T for girls 5+ for $10.50 before the sale!

Food: January 2010: Healthy Eating: The O2 Diet

2010-01-14T06:58:00.000-08:00

photo courtesy of InStyle Magazine

Looking for new ways to inspire your cooking, makes your kids healthier, and fight cancer and aging, check out the new O2 Diet. Nutritionist to Hollywood, Keri Glassman's diet is based on the concept that if you eat high antioxidant foods that you will look and feel better and consequently be motivated to eat more of them - and as a bonus, will begin to lose weight. Antioxidants give your body the power to fight the free radicals that cause cancer, aging and heart disease. The great thing about high antioxidant foods is that they are the most delicious and super easy to increase in your children's menus. My daughter, a huge sweet tooth, is a huge fan of POM in her water, a bowl of blueberries with a dollop of yogurt on top, cut up apples and a handful of cranberries for snack, avocado with her dinner, and acai juice as an addition to her mid-morning smoothie. (She'll even use decafinated green tea for tea parties!)

Here are two of the recipes that I came up with this week, inspired by this book. ENJOY!! They are still works in progress, so try them out and comment at will.

Blood Orange Glazed Salmon - serves two

6 oz. wild Alaskan salmon (cut into two filets), skin on and de-boned

2 tablespoons olive oil

1 Blood Orange

1/3 cup POM juice

1 Tablespoon honey

1 Tablespoon Low Sodium Soy sauce

salt and pepper to taste

Put the oil on a skillet (stainless steel is great - harder to get a great crust if you use non-stick) and put heat on high, when oil starts to become translucent, reduce to medium-high and add the salmon, skin side up. Let brown for 1-2 minutes max and turn with your spatula. Reduce heat to medium and remove the fish, skin side down to a plate. Pour out any remaining oil in the pan keeping all the juicy bits in the pan. Pour in the POM juice and the juice of 1/2 blood orange and honey and deglaze the pan letting the juice come to a boil, add the soy and reduce the hat to medium and put the fish back in the pan. Cook the salmon all the way through, uncovered, which should take only take about 5 minutes. The salmon is overdone when it is flaky and underdone when fleshy, so look to cook somewhere in between and remember that when you take it out and let it rest for five minutes, it will continue cooking. Once the salmon is out of the pan, the juice should need to cook down on high until it becomes a sticky glaze. Pour over the salmon and serve with 1/3 cup of whole grain rice and perhaps broccoli steamed with chunks of ginger and garlic and a steamed artichoke - another huge antioxidant food.

Check out this video about the 02 Diet and Cleanse if you are interested in more information.

2010-01-12T10:24:00.000-08:00

photo from Real Simple Magazine, September 2009

Looking for nutritious snacks that your kids love, satisfy you and are nutritious for both? Check out Real Simple for some great suggestions, make a list and bring it to the store so you are stocked. Nearly all nutritionist agree that a person should have two healthy snacks a day between meals to keep you energized and stave off the cravings for unhealthy foods - this is true for kids as well. I notice that if my kids miss a snack, they get low on energy and sometimes even grumpy. Here is my whole food version of the list I use as a go to - and if you are counting calories - these are nearly all under 200:

1/2 organic whole wheat english muffin with a tbsp. almond butter

endives with light ricotta cheese

2 celery sticks filled with 1 oz. herbed goat cheese

1 clementine, 8 almonds and a mini-disc of Valhrona dark chocolate

A handful of pistachios and 5 strawberries

Apples cut up and dipped in peanut or soy nut butter

a mini-trail mix cup of sliced almonds, dried cranberries and whole grain cherrios

1/2 cup homemade or greek plain non-fat yogurt with raspberries and a sprinkle flax

A Hard Boiled Egg with salt and pepper and a Stick of Skim String Cheese

WASA or Ak-Mak spread with light ricotta and drizzled with honey

2 cups popcorn popped with 2 tsp. canola oil and sprinkled (for me with Old Bay and for the kids with Cabot Cheese White Cheddar powder)

Happy Snacking!

Momma Like: January 2010: Miniboden is Back

2010-01-11T19:56:00.000-08:00

photo: Bodenusa,com

Miniboden's spring line is up and this vintage dress with detachable net petticoat is my pick of the season for $48. Now here's the question.... do I (1) wait for the 15% off email or (2) buy now so it doesn't disappear?...

Buy of the Day: January 2010: Sales

2010-01-11T03:38:00.000-08:00

photos from HannaAndersson,com

Maybe its the economy or maybe the time of year, but the sales are everywhere (just in time for your post holiday wallet to be too empty to take advantage of them - right?) That said, there are some irresistible deals right now including a 50% deal on posh fall fashion at Frtiz and Gigi and an early bird special for spring fashions at Hanna Andersson. Fritz and Gigi carries some great lines including Pink Chicken and Catimini - including this great snowsuit for $65- so get there or shop online soon before all the great ones are gone! Check out Hanna when you have time - there spring line is a little hipper than before and it looks like someone breathed some life back into the classic impeccably made line.

photo from Fritz and Gigi

Food: January 2010: Healthy Eating

2010-01-10T06:21:00.000-08:00

So my blogs have been decidedly absent as we were away for ten days, but I was working away on recipes! Given the month of new beginnings, I have focused my attention on healthy, whole food eating. Many of you have contacted me about wanting more menu plans and more healthy inspirations after a holiday season of vice. Inspired by the diet that everyone is talking about - the Mayo Clinic Diet, I have been spending my vacation experimenting and coming up with recipes that follow these simple ideas: eat real food, eat 3-4 more servings of vegetables and the same of fruit everyday, eat lean meats, eggs and fishes- but less than the size a deck of cards everyday, no sugar, eat all whole grains, eat breakfast and eat healthy fats. Generally whole foods of whole grains, vegetables, fruits and lean proteins are the household norm, but the month of december is generally the exclusion with all the "festivus for the rest of us" that goes on. This month will feature some takes on that approach with ideas for making them kid and adult friendly. If your kids are better with spices, make them together! If not, check out my kid version. Lets start with a super quick breakfast for the kids with one for the adults as well. When making the transition to healthy foods, I always recommend using Whole Foods short-cuts (ex. buying salsa fresca in the vegetable section rather than making yourself), you will spend more money that way but its a great way to get started and later you can make your own versions. All the ingredients below can be found at Whole Foods but also at most grocery stores.

Omelette for 2 Adults:

Ingredients for adult omelette - 2 servings, each roughly 100 calories
1/2 cup egg whites (I like Organic Valley - the price is great, and they are pasteurized)
2 teaspoons canola oil
1 cup baby organic arugula (Olivia's organics is the best!)
4 tablespoons Whole Foods Salsa Fresca (if you are making your own, use chopped tomatoes, red onions, scallions and cilantro)
1/4 cup part skim grated mozzarella cheese
salt and pepper to taste

Serve with a mini-whole wheat bagel toasted and topped with 1 tablespoon 365 whipped cream cheese (135 calories) for a total of 235 calorie breakfast.

Ingredients for Children's Omelette - serves 2
2 eggs
2 teaspoons canola oil
1/4 cup whole milk or 2% depending on your child's age
8 baby spinach leaves stacked, rolled and julienne both ways for a fine dice
1/4 cup grated part skim mozzarella

Serve with mini-whole wheat bagel with your child's choice of peanut butter, almond or soy nut butter, or cream cheese. I tend to have my little ones split a bagel, or it will fill them up leaving no room for the yummy eggs.

Directions:
Break the kids eggs and whip them with the milk, set aside. Grate the cheese and measure for each omelette. Chop the kids spinach ( my turns out so small that when cooked, I can refer to them as green eggs and they are not even seeing the spinach leaf - especially because its on the inside.) Take two small omelette pans on put them on medium heat, pouring the canola oil into each and spreading it over the bottom of the pan with a cooking brush. The oil should be hot almost immediately, so pour the kids eggs into one pan and the whites into the other and turn both to med-low heat. To the kids omelette, add the spinach on one side of the omelette and to the adults, the salsa and arugula, salt and pepper on one side. Using a rubber spatula, work around the edges of the omelette, lifting the edges slightly to ensure that you will be able to lift and fold. If at any point it smells or looks like the bottom is browning at this point, turn the stove to low immediately. If not, keep on medium-low. When the omelets are getting firm on the bottom and only really runny in the middle of the top, add one half of the cheese to each on the side with the veggies and fold the omelette empty side over the veggie side so that it looks like a half- moon or a crescent. Turn the pan to low, add the remaining cheese on top of the crescents and cover. Cook no more than 2 minutes then turn off the heat and keep the cover on and let sit another minutes to fully melt the top cheese on each. serve!

With all the yummy greens in the house - think about an arugula and spinach salad for lunch a sliced fresh juicy, nectarines on top, reduced-fat feta cheese, sauteed yellow onions, slivered almonds, 1/4 avocado and drizzled with olive oil and lemon or lime juice.

Buy of the Day: January 2010

2010-01-07T11:31:00.000-08:00

Living in a relatively small house with two young kiddos - you have to be organized. Whenever I need storage inspiration, I go to my friend Shelley's house. She is the ubermom of storage and organization - with a label maker and a polaroid, her three year olds know exactly which basket or bin holds which toys which makes it easier for them to help with clean-up. In my list of to dos for this year is really organizing life - my stuff and the kids. My first pick - I am spending this month at Pottery Barn kids where they have a 20% storage event. You can save on entire wall units or even just a basket or two for the bath toys that you store under the console sink or the toys you keep in the car for long rides. Last tip - when I reorganize our toys its the perfect time to talk to my almost four year old about giving away the toys we don't use anymore to a local children's shelter in the city - a great time to introduce the concept that everyone has different means and showing that sharing is an act and not just a preschool concept. On a less important note, but still great, it also helps her to take ownership of keeping her room and playroom organized. What are your favorite organization tips for kids rooms?

Momma Like: January 2010

2010-01-01T17:09:00.000-08:00

So - like everyone on New Year's Day, I have resolutions. My resolution for this month is to bring more fresh into my life and my family's. Whether that be more fresh eggs from the local organic farm, more fresh air in the snow or sun, more fresh lemon to clean the house and copper pots, more fresh flowers in the house or more fresh ideas and perspectives on life. Why not start small by bringing something fresh to your look? Check out Twigs and Honey - an etsy shop that creates accessories which balance beauty and nature. My favorite is a necklace made of silk, tulle and glass beads that is perfect for a wedding, christening, or sunday brunch with the girls.

Food: December 2009, Happy New Year

2009-12-29T04:10:00.000-08:00

Going to a New Year's dinner party this year and need something to bring? I am bringing a chocolate bundt cake from the tried and true Hershey's recipe that one of my cousins and my neighbor swear by! Read below for the recipe. My New Year's twist, I add a white chocolate glaze over the top of the cake and sprinkle with white sanding sugar and luster pearls for an evening sparkle that matches your JCrew champagne sequined tank-T .

2 cups sugar
1-3/4 cups all-purpose flour (I sift this to lighten)
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into greased bundt pan.

3. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes before removing from pans to wire racks. Cool completely.

Make the glaze: Place 4 oz. white chocolate chopped in a bowl. Heat 1/2 cup cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add 2 tablespoons softened butter, mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake. Sprinkle with Sanding Sugar and Luster Pearls.

Design: December 2009

2009-12-23T04:30:00.000-08:00

Now that shipping deadlines have come and gone, its okay to shop for the house and not for the holiday! Wall decals have been the thing this year - the extremely affordable way to add design to your home. The greatest part about it - pic something cute and trendy for the kids rooms and when they grow out of it, it comes off the wall without damaging wall or paint. My favorite? This little birdie from Design Fruit on Etsy who is adorable in your toddlers room, but hip enough with his headphones to transition into the tweens! The best part - its a work of art in your home for $15. Tweet Tweet.

Momma Like: December 2009: Eczema Blaster

2009-12-21T06:54:00.000-08:00

Do you and your kids get the itchy-stratchies this time of year? In our house, alligator skin creeps in with the cold and doesn't leave until April. My son's allergy Doc gave me the most obvious and best advice on his eczema - oil moisturizes and lotion or ointments seal. My trick has been to use California Baby Oil for Sensitive Skin as a first layer and when its really bad, I seal it in with Unpetroleum Jelly or Weleda Baby Calendula Cream (calendula is a great holistic answer to dry, irritated skin). Many dermatologists recommend Hydroladum or Aquafour, but I don't love using the petroleum products on my kids. All three products are available at Whole Foods or more conveniently, at Diapers.Com - easy to through in with your diaper order on the fly and when you spend over $49, you get free shipping. Want to save some money? I make my own version of the oil by using 1/4 cup of organic Safflower Oil, 1/4 cup of organic canola oil, 4 tablespoons Vitamin E oil and 2 tablespoons of Evening Primrose Oil. The most effective way to get the oil on your kids is by using a few tablespoons in the bath or spreading it on them in the shower. If you are not in the mood to have to scrub the bath, just spread it on right after bath, followed by the sealing layer, followed by PJ's to keep it off the sheets. As with anything, consult your doc and make sure none of the products are ones that your child has allergies or sensitivities to!

Food is Community December 2009: A Shared Jewish Tradition - Latkes

2009-12-20T04:43:00.000-08:00

When I wanted to add an amazing family recipes to the blog this month, the first person I thought of was Liz. She is the best hostess I know and is famous for having snacks in her home and on her person at all times for everyone. You can be high up on a mountain, on your two boards, hanging over a crevasse and mention that you are hungry and out of her pocket comes cheese and crackers and crudite - I'm very serious. I'm sure she gets this from her mom who is the ultimate event planner and hostess - both professionally and personally. Liz's sister Dee is in the Peace Corp - doing amazing work-, and I often wonder whether locals appear at her home and she instantly breaks out with hot wat and freshly baked injera. Probably - its just the way with Hertzberg women. So, because Liz's words were so elegant, here it is as she wrote it - their family recipe for latkes.

Latkes

Every good Jewish grandmother has her own latke recipe, and of course everyone of them cla

ims that theirs is the best. Our family recipe is a combination of both of my wonderful grandmothers. As with many family recipes it is not written down anywhere and it calls for a lot of "use your best judgment", but the more you make them the better they get!

salt to flavor

Bowl of cold water

Paper towels or cheesecloth

large mixing bowl

grater or Cuisinart

slotted spoon

large frying pan can be electric

spatula

cookie sheet lined w/paper towel or brown paper bag

6 medium russet potatoes

1 small yellow onion

2 or 3 eggs

2 - 3 tbs matzah meal (can substitute flour or even pancake mix)

1/2 c. vegetable oil

Recommended toppings:

Sour Cream

Apple Sauce

Cottage Cheese

Sugar

An important tip before you begin:

Complete all steps one right after the other, taking breaks is not recommended because the potatoes will brown and continue to oxidizing and discolor. So leave yourself plenty of time.

1. Grate onion with either hand grater or Cuisinart.

2. Pat onions with a paper towel to remove as much moisture as possible.

3. Grate potatoes 2 or 3 at a time.

4. Put grated potatoes into cold water for a couple minutes and give the a good shake, to rid of starch. While the first 2-3 potatoes are in the bath grate the remaining potatoes.

5. Transfer potatoes into bowl with slotted spoon. While transferring hold paper towel in other hand and firmly press each spoonful of potatoes removing as much water as possible. Or put all into cheesecloth and squeeze out all water.

6. Add onion, eggs and matzah meal, alternating 1 egg then 1 tbs. matzah meal. You are looking for a consistency of which the potatoes will bind together while frying.

7. Heat oil in pan over medium heat to 350F. I like a little less than 1/4 inch.

8. "Test" your oil and your batter - put one spoonful of batter into the oil. I suggest a heaping tablespoon full, which ends up being a little smaller than the circumference of a baseball about 1/4 inch think. The batter should stay together when you flatten it out.

9. Don't touch it!! Let it fry for about 2 minutes than flip it and fry for about 90 seconds. It should be brown and crisp.

10. Adjust your oil and adjust your batter by adding more egg or matzah meal if necessary.

11. Put 4-6 spoonfuls in your pan as quickly as possible as to not change the temp of the oil. Try not to let them touch.

12. Remove them and place on lined cookie sheet.

13. Salt as soon as possible.

14. Can be kept warm in the oven.

Serve them as soon as possible after they are made with a variety of your favorite toppings.

To Do: December 2009: Get Real and Keep it Simple

2009-12-18T04:10:00.000-08:00

I usually shy away from parenting advice, particularly on the blog. What may work for one parent or child may not work for another. In the midst of the annual holiday baking season, however, I have to remind myself of something that I want to pass on to you. The perfect holiday is having your family together happy and healthy - not about how perfect the food, the gifts and the decorations are.

Need some perspective this holiday season, check out Conscious Moms, a site that helps you bring it back to what its about - joy. Alexandra T. Singer, the founder, writes in her letter about having a child with special needs, "Perfectionism is not a worthy goal, for my child, or myself." The site is loaded with daily meditations and perspectives on parenting that help you feel centered in the craziness of the holiday.

One of my oldest and best friends, and my son's godmother, Danielle, is a full time working woman and full time mom and she is responsible for hosting Christmas Eve for her family every year. Instead of stressing out and getting grumpy to her kids and her husband trying to get it all done, she orders Chinese Food and everyone has a blast - that everyone includes her. That's wisdom. Having a cocktail party this season - buy some Peppermint Bark from Williams-Sonoma, put together a cheese platter, put out a few baguettes with honey mustard, a slab of cheddar and a store-bought rotisserie chicken. Everyone has fun if you are having fun. Having me over? I'll take a hunk of stinky cheese and some holiday M&Ms - I'll bring the red wine. Happy Holidays.

Food is Community December 2009: Christmas Cookies Part III

2009-12-17T04:42:00.000-08:00

In the town where I live, the Crabtree sisters are legendary for their beauty and mad tennis skills but get to know them better and you'll find they can bake too! These sisters are fortunate enough to live all within a thirty minute drive of each other, and amongst the cousins growing traditions together is getting together with the kids to decorate Christmas cookies. Who doesn't love the classic holiday sugar cookie shaped with cookie cutters and decorated with icing and candies!? Sugar cookies allow for the most kid participation because of the decorating - Frosty the snowman? Christmas tree? Star? or in the case of my kids Unknown Object with too much icing and sprinkles? Its a holiday tradition in the making. The little hint about any batter with this much butter that you want to shape - if the dough gets warm the shapes will not be crisp, so make sure to keep what you are not using in the fridge.

Sugar Cookies

2 3/4 cups flour

1 tsp baking powder

1/2 tsp salt

3/4 cup soft butter

2 eggs

1 cup sugar

1 tsp almond extract

(1) In food processor, beat softened butter (cut up), sugar, eggs and

almond extract until light and fluffy. (2) Mix salt, baking powder and

flour together in separate bowl. (3) Gradually add flour mixture in to

food processor mix. (4) Form a ball with the dough and refrigerate for

2-3 hours to firm. (5) Cut the ball in half and place other half in the

refrigerator while you work with the other half. (6) Place 1/2 of dough

on a floured pastry cloth and roll dough flat and shape with cookie cutters.

(7) Bake on a greased cookie sheet at 375 degrees for 8-10 minutes or

less. (8) Frost/decorate as you wish!

Note: I just made these this week - if you are looking for great decorating yummies - like the old fashioned pearl candies - check out Williams Sonoma stores!

Food is Community December 2009: Christmas Cookies Part II

2009-12-16T04:19:00.000-08:00

The Needham girls - originally of South Jersey- are the kind of girls you don't like at first. They roll out of bed looking like the rest of us look after serious effort, and they look better in a bikini (weeks after having their second kid) than most women before they had kids. But if you can get past all that - and I know its tough - its worth befriending them for the oatmeal cookies they bring by when you are having a rough day and the cupcakes made with the secret family recipe that get dropped off "for your kids" on their birthdays (I try to shove them in my mouth before my kids see so that I don't have to share.)

After serious begging, I convinced one of the sisters to share this simple but totally yummy recipe for holiday treats - here it is with two different versions. If you are interested in more fun desserts with pretzels click on the Snyders link below.

Chocolate Covered Pretzel Bites

1 bag "snap" pretzels (Snyders brand...and not butter snaps!)

hersheys kisses

m&m's

Turtle Pretzel Bites

1 bag "snap" pretzels

rolos

pecans

Preheat oven to 350. Unwrap all the hersheys kisses or rolos (hardest part I swear). Lie pretzels out flat on baking sheet and place a rolo OR hersheys kiss (depending on which recipe you are following) on each pretzel. Bake for about 3-5 mintues (the rolo or kiss WON'T look melted).

When they come out and are still warm squish a M&M onto the kisses OR pecan into the rolos. They take a LONG time to cool. I usually let them sit on pan on the counter for a few hours to stiffen and then eventually place them in the refridgerator to really firm up!

Momma Like: December 2009: Be Nonchalant

2009-12-15T05:48:00.000-08:00

If you happen to be in Wakefield, RI and you stumble across this amazing place - lucky you! Its the convergence of natural parenting and natural style. If not, check out Nonchalant Mom online on her blog or online store. From Benk wool to Hable Construction pilows and my new favorite.... Rosenberg Cph oilcloth tablecloths which the kids can spill on, do art projects on and still the table looks modern and clean!

Looking for parenting advice from an all natural voice - check out the tips on everything from breastfeeding to - believe it or not - flatulence.

Momma Like: December 2009: This is Warm

2009-12-15T04:43:00.000-08:00

One of my oldest friends, Annick, is the kind of girl who could make the trunk of her car look good. An amazing photographer, she has an eye for design but because she is an even better photo editor, she knows how to edit her space. Years ago, she introduced me to one of her go to stores Auto - and since then, this is auto, has been one of my favorite online reads. My pick this year is the utility canvas blanket for $125. Perfect for stroller, bed, car, picnic and lets face it... couch, its just the right amount of soft and textured (see below), comes in pungent colors (see above) and is heavy enough for evening snuggles in front of the 1947 Maureen O'Hara version of Miracle on 34th Street.

Buy of the Day: December 2009: Alpaca Baby

2009-12-14T04:32:00.000-08:00

Everywhere in the Northern part of the U.S., winter has finally arrived - just a few days shy of its official entry on the winter solstice, December 21st - the shortest day and longest night of the year. Ready to bundle up? Treat your little one to this Etsy find, a baby alpaca wool hand-knit hat for $40. Knitka's shop is loaded with luxuriously edgy hats for boys and girls this winter. My next favorite is the Soho Girl's Headband for $35 - an adorable gift for the seven year old girl who is too cool to wear her hat to school. Wishing you cozy shopping with your laptop next to the fire!

Food is Community December 2009: Christmas Cookies

2009-12-11T10:06:00.000-08:00

What's better than a cookie party right? You bring a couple dozen cookies to a friends house and trade with a bunch of women who make equally yummy treats and create a great selection at Holiday parties or even around the fire. This year, I am highlighting sisters and their holiday cookie recipes - please write in and tell me about your sisters and your favorite recipe to make together.

First contribution is from my family and it requires history. In the 1940's, when my grandparents married, it was nearly scandal in my grandmother's Italian community that he was Greek, and maybe more so with his family. Early in their marriage, to make my grandfather happy, my grandmother, Lillian, worked very hard to learn the famous Greek dishes for each of the holidays. Though she never said so, I imagine it must have been a moment of great pride when, after years of work, her version of the families Greek recipes eclipsed her mother-in-laws. With no recipe was this more evident than the Greek Christmas cookie - κουραμπιέδες (or pronounced in English - at least in my family- {GCoo-lah-byeh-thes}). These almond flavored, powdered sugar covered version of shortbread are named appropriately as celebration cookies - traditionally for Christmas, baptisms, anniversaries and weddings. These cookies are so good that my grandmother would have to hide them - more from my Dad and his sisters than from me and my cousins. I cannot recommend them enough - they will be fantastic the first time you try them but better each and every time after that.

My Dad's sisters and their sister-in-law - my mother - make these every year and they are the best. One of the women makes it better than the other two (I am not mentioning names) but she swears her secret is putting a picture of my grandmother in the kitchen while she is baking them. On a personal note - the adorable little boy in both pics is my cousin Tom who is getting married this month to a fun and gorgeous woman - GO TOM!

Goolabets

1/2 cup sugar

1 egg

1 cup chopped almonds

1 lb. salted butter, softened

5-6 cups of flour (start with 4 1/2, add rest gradually)

Confection sugar after they come out of the oven.

Preheat the oven to 350 degrees, bake. Cream the sugar, butter, egg and chopped nuts. Add flour last, mix and pinch to know if more needs to be added. The pinch should remain for a few seconds if the dough is ready. Roll out into the shape of a chunky letter "s" or into a round cookie.

Bake on an ungreased cookie sheet at 350 for about 20 mins.

Look at the bottom, if they are slightly brown - just starting to brown, they are done.

Roll out wax paper, sprinkle with confectioners sugar, put hot cookies on it,

add more confect. sugar on top...

Buy of the Day: December 2009

2009-12-11T05:21:00.000-08:00

Any babies on your Christmas list this year? Check out miniboden's 50% off sale today. The sale started Monday and will continue for a few weeks, but frequent Boden shoppers will tell you sale stock flies fast. My pics - this Hooded Cardigan for babies is a steal at $32. The girl's silk party dress is perfect for Holiday parties, birthdays and an evening at the Nutcracker - love it in raspberry! Want to splurge for you? The Marylebone coat, adorable in green dots and practical in black and navy, is a 100% wool lined jacket for $165. As the English say - "Happy Christmas."

Momma Like: December 2009: TadaShop

2009-12-09T05:44:00.000-08:00

Looking for a way to streamline your holiday shopping this year? Check out TadaShop. These two moms of three each launched a fresh site which allows you to see at a glance everything hip this season without searching several different sites. From the mass market JCREW to the boutique Pink Chicken, these ladies have it covered for you. On a budget? Check out the sale page (great sign that they opened with one - don't you think?) and their special affiliate promotion codes. Visions of my little guys in TadaShop inspired looks will be dancing in my head this holiday..... (photo from TadaShop)

Momma Like: December 2009: Give Wool

2009-12-08T09:20:00.000-08:00

photo courtesy of Swans Island.

Is there anything more cozy than snuggling by the fireside with a wool blanket? The artisans of New England don't think so. From Maine to Massachusetts, there are several options for every budget and purpose. For the organic wool lover looking for an heirloom to pass on for generations, go to Swans Island which produces an all local wool textile that has won the Smithsonian Blue Ribbon for craftsmanship. These blankets are the perfect statement as a fireside throw or as the finishing touch to a master bedroom. Looking for something more reasonable, Bullrush Farm in Vermont makes their own wool and sends it to weavers on Prince Edward Island, selling them for $115 to $150 depending on size on Local Harvest. For something more artistic in design, check out Bedfellow Blankets by Peggy Hart based in Shelburne Falls, Massachusetts.

If you are willing to venture out of New England, Pendelton - originally of Oregon - is still the master of the American wool blanket (the Grand Tetons Blanket has been a favorite camping and fishing accessory of mine forever), and right now, they are making a washable wool blanket for Lands End that is on sale for $89 - just the right price for a blanket that might start out in the stroller, and end up in twelve years at football games. Cozy up!

Food December 2009: The Pomegranate

2009-12-07T04:56:00.000-08:00

The Pomegranate, along with the fig and the olive, are to me evidence of a higher power. They are absolutely perfect in their natural form but can be used in so many ways to celebrate food. My love affair with the pomegranate started in 2001 when I saw Nigella Lawson cut one open on Nigella Bites on the Food Network. This weekend, with the holiday parties and open houses beginning, I saw it featured in several ways that got the juices flowing...

As a cocktail served over ice with 1 shot of vodka, 1/3 cup of champagne and and 1/3 cup of POM juice.

As an hors d'oeuvre served on top of crostini and a small slice of fois gras, see with december 2007 Gourmet magazine to learn a date puree to go with it.

and my favorite straight from Nigella Lawson, with the seeds of 1/2 pomegranate sprinkled over a bowl of fresh hummus and the other 1/2 squeezed fresh juice over the top.

Tip from Nigella - to get the seeds out most effectively, just turn one side upside-down and smack with a wooden spoon on the peel side. At first nothing will happen but before the minute is up, the seeds start to rain. My favorite entree this season is a roasted lamb served with a pomegranate demi-glaze. ENJOY!

6 lb. leg of lamb, bone -in
1 head fresh garlic, crushed
10 sprigs rosemary, chopped
2 lemons, juiced
2 teaspoons sea salt crushed
1 teaspoon fresh crushed pepper
1/3 cup olive oil

In the morning, add the crushed garlic, chopped rosemary, juiced lemon, salt, pepper and olive oil to a ziploc bag and smush it around before adding the lamb. Let sit in fridge at least 8 hours. Take out of the fridge to bring to room temp and preheat the oven to 400 degrees. Place the lamb on a roasting rack on the rosting pan and set aside the marinating juices in a bowl. Place the lamb in the oven and immediately reduce heat to 325 degrees. It will roast about 2 hours (or 20 minutes a pound). Approximately every 20-30 minutes, use a couple of tablespoons of the marinating juices to baste the lamb. I take the lamb out at 150 degrees - or slightly more than medium rare. Let sit for 5-7 minutes before serving.

As soon as the roast is in the oven, begin the demi-glaze process. A true glaze can take up to 24 hours, but this short cut version is delicious.

1 clove garlic, crushed
1 teaspoon olive oil
1 1/2 cups lamb stock(whole foods, gourmet stores)
1/4 cup red wine
1/2 cup POM or fresh squeezed pomegranate juice
pinch of salt
pinch of finely ground pepper

On medium heat, heat the oil in a high sided, small saucepan and put in garlic, stirring for 30 seconds. Add the stock, wine, and juice as well as salt and pepper. Let come to a simmer and reduce heat to a low simmer. Watch the sauce reduce by more than 1/2 over 1 1/2 hours until the sauce is thicker - almost a syrup. If after 1 12 hours, you are still runny, turn the heat up, watching carefully Set aside.

When lamb is ready, slice thinly with a staggered stack and drizzle with the demi-glaze. Serve.

Food December 2009: Harvest Vegetables

2009-12-02T04:29:00.000-08:00

While cooking dinner for a friend this week, I - without knowing it - made her the two vegetables she was least likely to eat - one of which was brussel sprouts. Miraculously she ate them. I may have a convert on my hands, not because of how I cook them, but because while brussel sprouts are everyone's least favorite vegetables growing up, when they are rediscovered in adulthood they are likely your favorite. Here's a simple way to bring out their sweet spicy flavor.

1 pound brussel sprouts
1 small sweet potato or yam cut into small 1/2 inch chunks
3-4 tablespoons olive oil
sea salt ground - pinch
pepper
pinch of red pepper flakes
2 crushed cloves of garlic

Preheat the oven to 400 degrees. To prep the sprouts, cut off the stem on the bottom and peel the top few damaged, yellow or brown leaves. Toss with sweet potatoes in the olive oil - remember that its okay to be generous here because the extra oil will be left on the pan and because olive oil is so good for you. After fully coated, add spices and toss again. Place on a flat roasting pan or sheet pan and cook for roughly 35 minutes - stirring frequently (at least four times). If they are starting to brown early, then you are not stirring enough. They are done when a fork easily and smoothly pierces them. The sweet potatoes should be almost falling apart - like a garnish for the main contender - the sprouts. YUMMY!

Momma Like: December 2009: Advent Calenders

2009-12-01T04:27:00.000-08:00

Starting on December 1st each year, Santa's elves visit our house every night and leave surprises in the advent calendar. Sometimes its a treat or a little toy but many times its a poem or a note with news from the North Pole, an update on the reindeer or a "Naughty/ Nice" report. If you are judging - you are right - much like "Elf on a Shelf," this is potentially a cheap way to parent... but I like the tradition and my kids LOVE it. With so many different options of advent calendars, and so many different ideas of what to stuff them with - the elves have a lot of fun. If you are worried that the holiday season has become a little too materialistic, there are creative choices. Have the elves leave your children a task every day, instead of a gift; e.g. coming up with a toy that they don't use anymore to give to a local children's shelter, baking cookies for their teacher, writing their brother or sister a note telling them why they are special. Pottery Barn Kids and Land of Nod usually have great calendars, but my favorite this year is from Growing up with Garnet Hill and its on sale until December 15th for $48.

Momma Like: November 2009: Holiday PJ's

2009-11-30T05:05:00.000-08:00

One of my favorite family holiday traditions is that the first gift of the year (in our family on Christmas Eve) is a cozy pair of PJ's. My mother used to wash them in advance so that we could wear them that very night. This year, I found a sale that may encourage me to continue the tradition! Check it out at Hanna Andersson today.

Food November 2009: Leftover Pumpkin

2009-11-28T04:13:00.000-08:00

Photo courtesy of Cooking Light

Turkey, stuffing, cranberry, sweet potato sandwiches are so good that I never seem to have the problem that most people do of wondering what to do with all the leftover turkey. This year, I made the pumpkin cheesecake with real, roasted pumpkin puree, rather than canned, and it left me with a few extra cups. This recipe is adapted from a fantastic Cooking Light Recipe - which while completely delicious, uses ingredients that are not whole foods. My version is much the same, but by using real pumpkin and yogurt rather than processed pudding, is something that you feel better about feeding the kids.

2 eggs

2 cups of roasted pumpkin puree (or canned)

1 1/2 cup sugar

1/2 cup brown sugar

1/2 cup 0% greek yogurt (or homemade)

1/2 cup expeller pressed organic canola oil

1 teaspoon vanilla extract

3 cups, 2 tablespoons flour

1 1/4 teaspoon salt

1 teaspoon baking soda

1 cup semisweet chocolate morsels

Preheat the oven to 350 degrees. Combine flour, salt and baking soda and whisk it through. Beat the eggs and pumpkin puree well (3 minutes on medium-high), add sugar, yogurt, oil, and vanilla and mix on low. Using a rubber spatula or wooden spoon, stir the flour mix into the pumpkin mix just until blended. Add the chocolate chips and stir. Place in two buttered and floured bread pans 8x4 and place in oven for roughly 1 hour and ten minutes to one hour and a half, or when the bread is just solid and the tops are starting to lightly brown. Let cool in pan and remove to serve.

Buy of the Day: November 2009

2009-11-27T05:19:00.000-08:00

There are lots of "black friday" deals today - including a great deal at JCREW outlets today and at all Gap kids stores on fleece and adorable sleepwear. My favorite though is Oompa Toys. Without braving the malls and dealing with obsessed retail moms, you can do what I am doing and get your Santa-on while in your PJs. Check out their 10% off toys offer today only - expiring at midnight. My pick? My son is truck obsessed and this recycling truck, at $24.99 before sale, satisfies my need to introduce ecological concepts will his need to smash things and yell "VRMMMM." Not only is the truck made of 100% child-safe recycled plastic, but it has actual sorting slots in the back of the truck so that you child can practice the "paper, plastic, aluminum," dance. Shop quickly, it will be sold out soon!

LonnyMag

2009-11-24T05:21:00.000-08:00

If you were crying like me when Domino magazine came to and end, cry not fair maidens.... Lonnymag.com is here to save the day. My stylish friend Ali sent it to me last month, and I am hooked. Check out Issue #1 online now with another coming in December. My favorites - Chairlooms is a home run with at least three chairs I need to buy another house for and textile designer Carolina Irving's apartment which is a total inspiration. The great thing about Lonny is when you look at the pictures and have envy, no worries, you can source the fabric or furniture piece simply by clicking on the photo. Have fun!

LonnyIssue1

Food November 2009: Thanksgiving

2009-11-22T07:45:00.000-08:00

source: Martha Stewart.com

I am thankful for Thanksgiving. Thanksgiving is Christmas without the gifts and commercialization to leave the holiday about what it should be - family, a sense of gratitude, and amazing food. Despite the perfect picture, every family has a little Thanksgiving dysfunction. That's what really makes it Thanksgiving; and in my family, we always say the goal is to put the fun back in dysfunctional.

Growing up, my family had without a doubt - the best food. The cost however was a grumpy Dad who wouldn't let us near the kitchen all day (the grump would definitely wear off after the first pre-dinner scotch) and a rather stressed mom who served no less than 10 dishes and 2-3 pies for dessert. The results were a New England culinary tour de force and two exhausted parents. When I got married and spent my first Thanksgiving away from the fam and with my in-laws, I witnessed the other side of things. I was amazed at how relaxed everyone was... and then I tasted the food. Needless to say, my father-in-law's turkey with the giblets (plastic wrap still on) roasted into the bird topped off with a store bought gravy was less than savory - thankfully, my husband's cousin makes a mean mashed potato that saved the day. So where is the balance? I'm still searching, but here is my take on Thanksgiving - keep it simple. If you chose a few well cooked dishes then there is no need to serve ten things, as everyone will stuff up on the good stuff. Besides - creamed onions and french bean casserole are not the necessities when you go to make the leftover sandwich the next day - right? Moreover, whether everyone will admit it or not, store bought Ocean Spray Cranberry Jelly is always better than Grandma's four hour pain-stakingly technical cranberry mold. Good luck with your holiday - here is mine.

Thanksgiving Menu (10-12 adults and 4-6 kids)
Roasted Turkey with Cornbread Maple Sausage Stuffing
Martha Stewart Recipe for Perfect Roast Turkey and Figs and Cupcakes Stuffing
Creme Fraice Whipped Mashed Potatoes - Figs and Cupcakes
Roasted Garnet Yams with "souffle" of marshmallow - Figs and Cupcakes
Steamed Green Beans with Butter and Slivered Almonds - Figs and Cupcakes

Dessert: Apple Pie - The Best Recipe Cookbook or Cooks Illustrated Online - free with a 14 day trial membership.
Pumpkin Cheesecake - unknown attribution used by my mother - on Figs and Cupcakes

Thankgiving Timeline:

Sunday: Make the pie crust and stick in the freezer.

Monday night: grocery shop

Tuesday: make the cornbread and pre-roast the yams.

Wednesday morning: before work or your day starts, make the brine and place the turkey in to soak in the fridge.

Wednesday night: Make the pumpkin cheesecake, stick in the oven and start the cornbread stuffing (roughly 40 minutes) and place both in the fridge. Set the Thanksgiving table and straighten up the house. Take the pie crust out of the freezer and place in the fridge.

Thursday early morning - take the turkey out of the fridge and brine and let come to room temperature for 2 hours. While you are waiting for the bird, make the rest of the apple pie and bake. Then, stuff and prep the bird and place in the oven.
Thursday day: watch your turkey while finishing the sweet potato souffle (up to two hours in advance) and setting aside to place in the oven when the turkey comes out of the oven. Peel potatoes, cut and place in a pot of cold water on top of the stovetop. Toast your slivered almonds and set aside. Wash your green beans and put in a steamer on the stovetop ready to start when the turkey is done.
When the turkey is done, you have 40 minutes to mealtime. Take the turkey out of the oven, keeping it on, take out and cover for 30 minutes. Immediately turn on your potatoes, and start to steam your green beans. After ten minutes, place the sweet potatoes in the oven. When the turkey is done resting and someone is carving, finish the mashed potatoes in the stand mixer, dress the green beans, take the sweet potatoes out of the oven and serve dinner.

Recipes:

Turkey and Corn Bread Stuffing

When I want to make a turkey, I always start with two sources. The first (contrary to my small farm, organic food beliefs) is Butterball - they have the absolute best calculators for how long to cook a turkey at a variety of temperatures - stuffed and unstuffed. The second source is Martha Stewart - her website has a number of turkey recipes to inspire you, but for me, the Perfect Roast Turkey Recipe starts and finishes the conversation on the classic roasted turkey. Her suggestions are based on a kitchen staff that has perfected the bird, so pay attention to the (1) brine, (2) bringing the bird to room temp before you roast, and (3) taking the bird out at 165 degrees and letting it rest for 30 minutes to continue cooking on its own. My grandfather used to take it out even earlier (like 160) and then covered it with tin foil and a wool blanket for 30 minutes until it finished. This resting process allows the moisture that has bottomed in the dark meat and cavity to steam up and hydrate the breast of the bird.

For 12-14 people, I recommend a 20 pound bird. Before placing it in the oven, you need to stuff it - and here is where our family reaches the line between debate and war - my Dad's italian mushroom white bread walnut stuffing, or my favorite - the cornbread, sausage, apple, maple stuffing. Since its my blog - here is the recipe.

I start with 2 loaves of cornbread, made a couple of days before Thanksgiving. You can make it from scratch, but I use the boxed Jiffy bread - 4 packages of them will cook two large loaves (2 packages each in a 9 inch square pan). If the loaves sit out for a couple of days, wrapped, they will get stale enough for stuffing. The other option, if you are a last minute type, is to bake it the night before and after baking and cooling, chop into 1 inch squares and let sit out on a baking pan for uncovered overnight to get stale and dry - or if you are really last minute and are baking that morning, you can chop the bread and then place it in a 170 degree oven for 40 minutes to dry out - making sure that your oven stays low so as not to burn.

2 loaves stale cornbread, chopped into one half inch pieces
4 fresh sweet italian sausages (not precooked) - roughly one pound
cutting each in half lengthwise and then chopping.
4 cloves garlic crushed
3 large Vidalia onions, chopped
8 Granny Smith apples, diced
1/4 cup apple cider
2 tablespoons maple syrup
2 tablespoons olive oil
4 tablespoons butter
4 tablespoons fresh thyme -leaves only
1 tablespoon fresh oregano
salt - 1/2 teaspoon
pepper to taste

In a large saucepan, place butter and olive oil and allow to reach translucency, waiting until the butter has stopped foaming. Add chopped onions and half of salt and saute on low heat for 20 minutes, stirring frequently. Remove the onions from the pan, keeping the juices and turn up the heat to medium-high, adding the cut sausages. Cook roughly five minutes or until the sausage begins to brown, reduce heat to medium low and add the onions and garlic and cook for 30 seconds, stirring frequently, and then add apples, thyme and oregano, maple syrup, the rest of the salt, and cider. Let cook uncovered on low heat until the apples are starting to soften - roughly 15 minutes but it will depend on how small you have diced the apples. If for some reason it begins to dry out, add more apple cider if needed. Place your cornbread pieces in a large bowl and dump the warm sausage mixture onto the bread. Let sit to room temp and refrigerate overnight to stuff into the bird. There should be enough stuffing to stuff the bird loosely and still have more. Take the extra and place in an oven proof casserole dish. Place in the oven for ten minutes before dinner and pour an extra pan juices - keeping some for the gravy - from the turkey roasting pan into the stuffing and toss and serve.

Pumpkin Cheesecake
I have never been a fan of pumpkin pie - its like carrot cake to me. All I can think is "how dare you put vegetables into my dessert." This cheesecake is the exception to me - its smooth and sinful and you only have a hint of the pumpkin.

Crust:

3/4 cup graham cracker crumbs
2 table sugar
1 oz butter melted

Filling:
1 lb cream cheese softened
2/3 cup brown sugar
2/3 cup white sugar

6 eggs, beat slightly
3/4 cup heavy cream
11 oz solid pumkin (no spices)
1 teas cinnamon
1/3 teas cloves
1/3 teas nutmeg

Topping:
1 cup chopped walnuts or pecans
2/3 cup brown sugar packed
1 oz melted butter

Pre-heat the oven to 350 degrees. Mix all the elements of the crust and pack with your fingers in a spring form pan. Set aside. Put the cream cheese and sugars in a stand mixer or bowl and mix until creamy. Add eggs, beating lightly after each addition and then cream, pumpkin and spices. Mix until blended and add to the pan. Place spring pan in a larger high sided pan, and surround with hot water from the tea kettle (water bath) place in the oven and bake for 1 hour ( I sometimes find it needs slightly more - wait until the cake is just solidified and slightly browned).

When it looks done, place the topping on, keeping the cake in the oven. Then turn off the heat and let sit in the warm oven roughly 15 minutes. Refrigerate for up to two days and take out of the oven 30 minutes before serving to bring to room temp.

Creme Fraiche Whipped Mashed Potatoes
I like this recipe because of its light texture and flavor. While I am a big fan of the garlic mashed potato, on this day - there are too many flavors coming at you to showcase a roasted garlic mash and a whipped potatoes is a little lighter on the plate.

5 lbs. organic russet potatoes (with potatoes organic is important to health and taste), peeled and cut into thirds
3/4 cup creme fraiche
1/4 cup parmesan cheese, finely grated
1 and 1/2 sticks butter chopped ( I know what you are saying, but its Thanksgiving and its not the time for an Eating Well or Cooking Light Recipe)
Salt to taste

Place the potatoes in cold water and bring to a boil. Boil roughly 25 minutes or until the potato is finished - this is the hardest part to learn and practice makes perfect. If the potato splits when a fork is put into it, it is perfect - but one or two minutes after that will create a much more starchy flavor. Drain and place in stand mixer or bowl if you are using a hand mxer. Immediately add butter so that it can melt, salt, creme fraiche and parmesan cheese and mix. Go light on the salt because of the Parm and taste as you go. Mix on medium until the potatoes are light and airy. Serve immediately. DO NOT make ahead of time and reheat in an oven or crock pot - it will dry them out.

Sweet Potato "Souffle" with Marshmallows
If you had the excuse to cook this everyday, your kids would never give up on vegetables. My sister and I would get in HUGE fights over who got the most marshmallows and while she was screaming at me, I would steal hers off her plate. This souffle will not explode or rise all that high because of the heavy nature of yams, but it will rise a bit and lighten-up.

4 cups pre-roasted garnet yams/ sweet potatoes (roughly 4 large) with 4 tablespoons butter
(I roast in oven of 400 degrees by cutting them in half and placing them skin up in a roasting pan with an inch of water for 40 minutes or until soft when poked with a fork. I then skin them and blend in the food processor with the four tablespoons butter until very smooth but not liquified) - warmed
teaspoon lemon juice
6 egg whites
pinch of salt
2 handfuls of all natural vanilla marshmallows
( I like Elyon Kosher) which they sell at Whole Foods

Whip the egg whites and lemon juice on medium-high speed until they are able to stand on their own - 8-10 minutes. Fold the whites into the warmed (even use a microwave to take the chill out of them) 4 cups of yams and butter and add salt. While the eggs are mixing, butter a large souffle pan. Place the folded egg-white yam mixture in a large souffle dish and top with marshmallows. Set aside on the counter for up to two hours before cooking. Cook in a 350 degree preheated oven for 30 minutes and until the marshmallows are a golden brown and the yams have risen just a little. Yum Yum.

Green Beans with Slivered Almonds
Clean and end cut 6 cups of raw green beans.
1/4 cup slivered almonds
4 tablespoons butter
1/2 lemon squeezed

In a small pan, melt the butter and toast the slivered almonds on medium heat roughly four minutes or until lightly browned. Take out the almonds, keeping the butter and mix with lemon juice and set aside. Steam the 6 cups of green beans in water and drain when they are al-dente (they will continue to cook as they are warming down and if you take out too much after that, they will lose flavor and their beautiful green color. Toss with the melted butter, lemon juice and sprinkle almonds on top.

Last but not least, the gravy - well, that is a long story... so maybe next year. In the meantime, please check out this cider gravy from Bon Appetit - I have tried it before and its a crowd pleaser.

Momma Like: November 2009: Wrap it Up

2009-11-22T04:41:00.000-08:00

An unusual place to look for wrapping, but don't judge a catalog by its cover. Check out the latest Sundance with great wrapping options including baker's cord ($18 for st of three colors, 54 yards each) that can be paired with used grocery paper bags or recycled brown craft paper for a beautiful present that is eco-friendly and very affordable. If you are feeling indulgent, pair the craft paper with the grosgrain ribbon ($28 for set of five, 10 yards each) for a preppier look! While you are on Sundance, check out the wine "attire" (3 or more for $8 each), a cute way to dress up a hostess gift for your holiday parties.

Momma Like: November 2009: Thanksgiving Centerpieces

2009-11-18T05:39:00.000-08:00

Want to have a fun craft for the kids on the morning of Thanksgiving to keep them sane as you cook? Try these pear place cards on Martha Stewart - the goddess of the craft and the centerpiece... but add a twist - have your kids decorate the place card tags with glue and maize colored glitter after you write the names on! Coming this week - a simple thanksgiving menu.

Momma Like: Stocking Stuffers 2009

2009-11-14T04:14:00.000-08:00

In our family, Christmas music could not be played until the day after Thanksgiving and my sister and I would rush downstairs that morning with almost as much anticipation as Christmas morning itself, to put on our first Mitch Miller or Perry Como record of the season. What was true of Christmas music, however; was not the case with shopping. The deep and competitive world of who was going to pick out the best presents of the year started early and its something I think about in September.

Almost more important than the big gifts were the stocking stuffers... so until Christmas, I will be highlighting a few of my favorites in case you love them too! First stop, Pottery Barn Kids which has a great collection of classic small toys under $10 - my favorites are the Pocket-Etch-A-Sketch and the set of Jacks. If you are looking for something a bit more, I am contemplating the mini-walkie talkies - with one for my daughter and one in the stocking of her best neighborhood buddy for hours of bed-time chatter!
Feel free to use the comment section to share your stocking stuffer ideas this season!

Momma Like: November 2009: Flight 001

2009-11-12T10:06:00.000-08:00

Now boarding at 96 Greenwich Ave. in the Village, Flight 001... Destination - the stylish you before kids. Now with stores in Brooklyn, San Francisco, LA, and Chicago, Flight 001, founded in 1998, was introduced to me years ago by a West Village anthropologist, photographer and all around renaissance globetrotter.
She always had the perfect bag, travel alarm clock, wallet, luggage tag, passport carrier.... you get the idea. If you are traveling for business, or with the kids over the holiday - you have to stock up here on luggage and the right travel games for your kids.
Bananagrams is like scrabble without the board and the magnetic Backgammon is a family classic for car rides, trains and flights for years to come. The Aviary cosmetic bags and Orla Kiely stem totes are my favorite picks for the stylish traveling diaper bag/ changing set. With this much organization, you are bound to turn a crazy ride into an orderly landing.

Use the "comments" below and let us know how you are coping with thanksgiving travel with kids and any great travel ideas for them!

Food November 2009: The Brunch Part 3: Fritatta

2009-11-11T04:18:00.000-08:00

I don't believe in moral or culinary relativity. The fritatta is better than the omelette. In fact, it makes the omelette look dumb. Really. And yet the process, time alloted, ingredients used and effort are essentially equivalent - the difference is in the lightness, the air in the eggs, and again, the consistent cooking temperature of a convection oven. Or, maybe anything food and italian is good - I'm not sure- just a thought.

As for our brunch, once your scones are hot out of the oven and guests have arrived and received a cup of coffee, turn to your fritatta. Serves 6-8.

12 eggs
1/4 cup half and half or whole milk
2 pinches salt
pepper to taste
2 tablespoons canola oil
handful raw baby spinach, chopped roughly
2 diced shallot cloves or 1 small shallot
1/4 cup parmesan cheese
3 sprigs fresh oregano, chopped
2 heaping tablespoons gorgonzola cheese
1/4 cup shredded mozzarella
1 large ball fresh mozzarella, sliced thinly

Preheat your oven to 450 degrees. Break eggs and beat with a standing or electric mixer, adding the half and half, salt and pepper. Beat on high for five minutes or slightly more until the eggs have beat up in a pile and are light and airy (but not stiff). This is key. If you have a standing mixer and can walk away, start your 10-12 inch skillet on med-high now. Add the oil and when it starts to get translucent, add the diced shallots, stirring quickly for two minutes. Then add chopped spinach and stir for roughly one minute. Add well beaten eggs to the pan and reduce heat to medium. While the bottom is setting (2-3 minutes), add the parm, shredded mozz and gorgonzola. Just before taking it off and putting it in the oven, place the paper thin slices of fresh mozz on top of fritatta, and place in the oven. Cook for roughly 7 minutes or until it is puffed up and lightly browned (see photo above). Make sure all your guests ooh and ahh over it before it sinks and you serve it.... and if they don't ohh and ahh, they get nothing.

Variations: goat cheese in place of gorgonzola, chopped zucchini or broccoli, thyme for oregano....

Last but not least, I serve plain or vanilla yogurt with fresh raspberries and "fairy dust," which is merely raw almonds put through the food processor. GOOD LUCK!

Design: November 2009

2009-11-09T06:38:00.000-08:00

You may have already been to their store online or in person, but Sweet William who always thought outside the box, is now out of the box and covered in "T" Magazine in the Sunday Times by Susanna Howe and Sandra Ballentine. A hip mom, Bronagh Staley opened the store in Brooklyn's hipster hood Williamsburg. The store was designed by her husband Peter, a children's author and artist. In addition to large fine art quality stuffed animals and great wooden toy sets, Staley carries some truly unique and adorable kids fashions; inclduing figs and cupcakes favorite, Bambeeno, Ada Ada, Angela Devine and Dagmar Daley. Happy Shopping at Sweet William.

Momma Like: November 2009: Fashion in the $50's for Minis

2009-11-08T04:29:00.000-08:00

Headed South for the holidays? If so, first let me say how much I dislike you unless you have room for me in your bag. Second, check out the cute tunic dresses now on sale at Craftsbury Kids from designer Inshi Khanna's line called - you know it - Cupcakes and Pastries. Her things are not only beautiful - they are made by a mom who gets that kids don't have to wear puppy dog T-shirts to be cute. Rock it pool side for $51.

Stuck in the cold north instead? Try this adorably preppy barn coat for your little guy from Ralph Lauren in navy; or if your boy is more of a punk than a prep, try the dark olive coat with a Clockwork Orange T-shirt underneath - either way, the look is munchy. The best part? Ralph Lauren is having a "private" fall sale an additional 15% off already reduced prices for a total of almost 40% off many items, with this coat already reduced from $80 to $59.99. Use the code NOV0509 at checkout... but you didn't hear it from me.

Momma Like: November 2009: Mookah

2009-11-07T04:47:00.000-08:00

When two sisters, Lulu and Colli combined forces, they made creative magic - Mookah. Not only are their animals from Australia - ADORABLE - but they make amazing adult floor pillows and kids bean bags that are stylish enough to want in your home. Their stuffed animals, in the $30 category make great gifts and the custom floor pillows are well priced at $120 considering they take the place of an ottoman or chair. So snuggle up for family movie night and plunk down on one of these "pods!"

Food: November 2009: A Brunch For Eight, Part 2

2009-11-06T04:44:00.000-08:00

In Charlotte, Vermont there is an Old Brick Store that serves the kind of scones that would make you check into a twelve-step program. In high school I could down three of them in a sitting. They were warm and moist and had a sweet outside crust - perfection- and never overly-crumbly like the British counterpart can be. The baker there fifteen years ago shared their scone recipe with me but made me swear a vow of silence that I keep to this day.

I was inspired to begin messing with the recipe one day when we were preparing for a brunch where we had invited a family with an egg allergy. Between the muffins and the fritatta, I realized that we were throwing an egg-fest and it was time to create a "festivus for the rest of us." The result was rather delicious, and approved by allergy and non-allergy eaters alike, but tastes best warm and fresh and should be eaten that day. These scones are great for kids with some food allergies as they are egg and dairy free, but please check with the parents of these children to ensure that all the ingredients are approved.

So, back to our brunch. Now that the blueberry muffins are in the oven, and I have started to clean up the kitchen, get the kids dressed and myself... well, at least with teeth brushed, I turn to the scones before everyone will arrive. Remember that most butter based dough require that you keep the ingredients as cold as possible and work with it as quickly as possible, minimizing your hand contact with the dough so that you will not overheat it.

Egg-Free/ Dairy Free Scones
2 cups, 2 tablespoon all purpose flour
1/2 heaping teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
sprinkling raw sugar for top of scones
1 teaspoon cream of tartar
5 tablespoon earth or smart balance - chilled in freezer for five minutes
3/4 cup soy milk, original, plus 2 tablespoon for painting top of scones

Preheat the oven to 400 degrees. Place all the dry ingredients (with 2 cups of flour) into a food processor with a steel blade and pulse until blended. Add the tablespoons of chilled earth balance (spread around the flour mixture) and pulse about 5 times. Then through the tube of the processor, slowly pour milk as the machine is on and let stay on until a large ball of dough starts to form. Dump the dough ball onto of a counter sprinkled with the 2 tablespoons of flour. Work quickly to form a ball and then flatten into a pizza like disc, but thicker - roughly 1/2 inch thick. Cut the disc into six thick "slices" or 8 smaller slices. Using a pastry brush, brush tops lightly with soy milk and sprinkle with raw sugar. Place on a greased baking pan and bake for roughly 15-17 minutes or until the dough has risen and started to get golden.

With all the baked good ready, place them out on a counter or table with butter and jams and coffee and your guests can start with these items as they are arriving, and while you make the final pieces of the brunch, frittata and yogurt with "fairy dust" and raspberries.

Food is Community: November 2009

2009-11-05T03:27:00.000-08:00

Given the role of Thanksgiving in American history and lore, November seems the perfect time to remember that food is about nourishment of the body and soul. The collective sharing, or breaking of the bread, gives the moment of the feast a transformative power to unite communities. In this generation, that meaning may be different, but the lesson is the same as it was in the harvest celebration of 1621 - food is life, food is community and food is love. As the blog highlights these issues periodically in November, I invite and encourage comment when you can - the idea of community on the blogisphere is the sharing of ideas.

Part 1: The Cider House Rules or The Farm

As it was in the seventeenth century, our source of food is still primarily American agriculture, but its face has changed drastically. We are the generation that has waged war on the factory farm, though it may take another generation to make it right. Interested? Check out "Handpicked", an article that appears in this past Sunday's New York Times Sunday Magazine (October 27, 2009), reports on the modern version of the family farm. The story chronicles the struggles of the former owners of acclaimed Napa restaurant French Laundry, to buy, run, and recreate a biodynamic apple farm. The new generation of farmers in New England as well as New York, Pennsylvania and California and many other agriculture states have found a way to survive practicing "value-added" farming and producing a gourmet product or experience for the consumer so that the farm is not saddled to market prices. The results, when successful, are amazing culinary experiences and delicious products.
Blue Hill Farm is the ultimate success story in this regard. With a farm in Great Barrington, MA, a restaurant in New York and a non-profit educational center on the Hudson, they represent the gold-standard. Here the farmer and chef work hand in hand to create each menu based on what is being harvested and is fresh at the farm. But there are many examples on a smaller scale of local Northeastern farms creating fantastic farm stands that serve as market, pie maker and jam confectioner. Please post your favorite farm stand or farm product and share!
In this difficult economy, we are all having to make value choices about our resources at varying levels. If possible, practice the power of the purse and buy those foods and products that represent the family farm, open land and sustainable stewardship. When you don't have the budget to make these choices, consider the co-op. For a few hundred dollars, you can buy six months worth of organic fruits and vegetables, or for no money, you can get a workshare at a co-op and bring your older children with you once a week. Not only are you spending a beautiful weekend morning with your children and connecting them to where their food comes from, but you are walking away with free sustainable food that has helped keep a farm alive and the land open.
If you have more of a budget and room to give, considering seeking out non-profit farms that feed the homeless, or organizations that pair farm surplus with urban hunger needs. If there is one in your area, please post it!
Miami.... Farmshare
Detroit... Earth Works Urban Farm
Seattle...Solid Ground
Boston... Gaining Ground

As Irving invites us - no matter what is posted, we make the rules.

Buy of the Day: November 2009

2009-11-04T08:08:00.000-08:00

Edible Still Life

Sometimes the best thing to cook for a dinner party requires no cooking - a great cheese plate makes every guest melt. If you are serving an earthy cheese with simple fruit, what better presentation than a Fire Wood Furniture Shop's cutting board and bowl sets. Each one is unique - the fantastic thing about wood- but better still, these Western Massachusetts partners are committed to using reclaimed wood where possible and domestic sustainable hardwoods where it is not. The Shop's trademark is the pairing of wood with clay and this set for $39 includes a nut bowl that was impressed with a Redwood Forest pine cone before being fired for a very funky texture. This would make a great Christmas present (hint, hint, Santa) but even if you are not looking to buy, check out the site for great presentation ideas when preparing a cheese plate. As my favorite forestry environmentalist likes to say, "wood is good."

If you buy for yourself and are looking to recreate the above with Anjou pears and walnuts, may I suggest a hunk of Shelburne Farms "cultivating conservation" Cheddar, for a full and not overly sharp finish to this fall plate.

Toys for Two, November 2009

2009-11-04T03:45:00.000-08:00

Hands down the most used toy in our house right now is the Nuchi Circle train set. Given to us by a toy savy momma who also appreciates minimalism in the house, it gets use by boy and girl. You may already have a larger BRIO set, which is fantastic, but it does best when it is out on a train table permanently. This train set, available at Tadpoles for $24.95 is portable on any car trip and can travel in its box from the bedroom to the breakfast table in minutes, and still hook on to your larger train set when needed - great from ages 2 to 5, its a great sibling play together toy.

Momma Like: November 2009

2009-11-03T04:39:00.000-08:00

Seriously? No really. That hurts. Too cute. The flare jeans on skinny 4 year old legs - painfully cute for $58. Happy Shopping at babyGap.

Momma Like: November 2009

2009-11-02T11:47:00.000-08:00

Head in the Clouds: Do you remember the early-90's phase of painting clouds on your kid's walls? When we first moved in we had an entire floor of our house painted that way. Maybe out of nostalgia, or maybe because -what kids doesn't want to feel like they are playing in the clouds in their room?- I love this cloud shelf from Modern Dose. The hook is perfect for dress-up clothes or the backpack, and the shelf is a great way to display photos or just get color on the walls by adding books. For $69, its not cheap, but a creative way to get art on the wall that they will appreciate.

Food: November 2009: A Brunch For Eight.

2009-11-01T09:21:00.000-08:00

Ugh, if you are nursing the post-candy hangover of the morning after Halloween, you are not alone. What better way to survive the morning then to have like-exhausted parents and grumpy kids over to join in the misery, run off the sugar, ring in November and eat brunch. There are so many reasons that brunch is my favorite way to entertain family or friends. Bacon, enough said. However, there are other reasons - at this time of year, when the outdoor moments are dwindling, its a great way to bring things inside mid-morning to eat warm treats. It tends to be a great time of day for kids as it is before nap time and unlike dinner, it's not at melt-down time. In a world of really picky eaters, there tends to be something for everyone at brunch. In the month of November, I will be featuring three parts to a brunch menu that will include blueberry muffins for everyone, scones that are great for all but especially for kids with allergies, a frittata for the adults and a yogurt with "fairy dust," for the kids, that I serve with fruit salad.

When you wake up in the morning, step one is definitely having a cup of coffee and pausing 'till you can see straight. Step two is making the blueberry muffins, as they take about 45 minutes from soup to nuts and make the biggest mess in the kitchen.

Part 1: Blueberry Muffins

Every food girl remembers a blueberry muffin. The one that changed how you feel about muffins, blueberries and life in general. (Okay, maybe its just me.) Mine, not surprisingly was in Maine. We ate breakfast on the porch at the Grey Havens Inn, Georgetown Maine (see below photo). Since that moment, every blueberry muffin I have made has been with the goal of recreating that cozy carb moment. I have not reached that goal, but this recipe does make me hear the crash of the rocky surf even for a moment. My kids love to help on this one so I like to give them the task of buttering and flouring the pan, and tossing the blueberries in flour.

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
9 tablespoon unsalted butter, softened
1 tablespoon canola oil
3 containers Stonyfield Farms Yobaby Vanilla Yogurt (12 oz.)
2 large eggs
1/2 cup sugar
1/2 cup raw/ turbandino sugar - (leaves a carmel flavor)
1 cups fresh blueberries tossed in flour

TOP:
2 tablespoons milk
2 tablespoons brown sugar

Preheat the oven to 375 degrees

Combine flour, salt, baking powder and baking soda in a bowl and whisk together. Using an electric mixer, cream the butter until smooth, slowly add sugars and mix for three minutes on medium. Add the eggs, one at a time and beat through until the mixture is fluffy - about 3 minutes. You can do all of this by hand, but double the times of mixing.
Then add the dry ingredients and yogurt by mixing in each a little at a time, alternating between the flour mix and yogurt. Toss the fresh blueberries in a light dust of flour and add to the muffin mix.

Taking out a muffin pan (dozen), you should have enough batter to make twelve large muffins. Using the butter wrappers that you have from the above, spread them all over the top of pan and in the pocket. Dust the whole pan with flour and move around until coated. I find the best way to get uniform sized muffins is by using an ice cream scoop - there is exactly enough for one level old fashioned ice cream scoop in each muffin pocket.

Before placing in the hot oven, I lightly brush each muffin with milk and sprinkle with a pinch of brown sugar. I helps the muffins brown nicely and have a pretty sweet gloss on the top out of the oven. Bake for 22-27 minutes and take out of the oven when the tops are nicely browned and the muffin is still a little soft. (Slightly undercooked.) Keep the muffins in the pan out of the oven to finish slowly cooking the muffins in the pan for another ten minutes. Take out and serve. Barefoot Contessa serves her muffins with an orange honey butter which is divine, but I also like Stonewall Kitchen's Bellini Jam.

Coming: Scones: Egg Free/ Dairy Free Recipe for Kids with Allergies

Food October 2009: Healthy Dinner for 4 on a Budget

2009-10-29T11:36:00.000-07:00

There was a legendary place in Waitsfield, Vermont when I was growing up called The Den (now called Ake's Den). A comfy cozy restaurant that served the famous juicy Den burger on an english muffin with fries. It had the good old-80's-fashioned salad bar... you know, where you could make a salad that was more calories than the burger. A total winter comfort meal, but maybe not as healthy as it could be.

To update this classic to a healthy at home meal on a budget - head to Trader Joe's. I make 4 burgers (2 adult size and 2 smaller sized) from the 16 oz. organic beef packages for $5.99 (240 calories for 4 oz.). To give the burgers a little added juice, put a small pad of Earth Balance Organic Whipped buttery spread (40 calories for 1/2 tablespoon) in the center of each burger so that it can melt as the meat cooks. Toast and serve on whole wheat english muffins from Disraeli and Gladstone for Trader Joe's ($1.99 for 6 muffins at 130 calories each). For the kids smaller burgers, I use a cookie or biscuit cutter on the muffins to make them just the right size. If your kids like cheeseburgers, try Trader Joe's Sliced Lite Cheddar (70 calories for $4.69 with plenty of cheese left over for the week's sandwiches.)

To serve with the burgers, my toddlers love sweet potato fries. Two sweet potatoes works for our family of four and, depending on the size, go for less than $3. Not a lot of money considering that one medium sweet potato at 108 calories (or 56 calories for serving) boasts 384% of the Vitamin A, 33% of the vitamin C and 14% of the Vitamin B6 in the recommended daily portion - and more importantly they are flippin' yummy. I slice them thinly and long (almost the shape of a McDonald's fry) earlier in the day and toss them with 2 tablespoons safflower oil (each portion will have approximately 1/2 tablespoon for 60 calories) as it is healthy and works well at high heat, and sprinkle with salt. Preheat the oven to 450 degrees and when you put your burgers on the grill, place the fries on a baking sheet in the oven. Turn them frequently to prevent burning and they should be done in roughly 20 minutes depending on their cut, or when the fry is crisping up on the outside and soft on the inside. If the fries are soggy you might be using too much oil, or your oven is not getting hot enough. For the burger and fries healthy style for 4 you come in under $17 and 520 calories for the meal without condiments! (590 calories if you opt for the cheese) If you are willing to spend a little more, search out a local butcher shop or farm that sells local meat so that you can best research your source; or if you are concerned about fat and are willing to spend more, Whole Foods sells lower fat organic ground beef options.

If you are feeling ambitious, or just missing the 80's, feel free to recreate the salad bar for your kids - its a great way to introduce them to the idea as kids love having the control of making their own salad. I like to offer them organic baby spinach ($2.69), dried cranberries ($1.99 for 8 oz. or at least two meals), chopped organic grape tomatoes ($2.99) and sliced almonds ($2.49 for 8 oz.. or at least 4 meals) (easy items to find at Trader Joe's). ENJOY!!

NOTE: Since this was published, on 10/31 a beef recall is affecting some Trader Joe's beef products. Thus far, their organic beef has not been included, see the USDA information here.

Momma Like: October 2009: Buy of the Day

2009-10-29T06:22:00.000-07:00

Momma Can Sleep on Saturdays for $7.50

Pretty incredible but potentially true. Take a little advice from the Montessori folks in the self-help arena, and teach your kids to pour their own milk into their cereal from this spill preventive small pitcher. A friend past on this tip to me yesterday which allowed her son, as early as five, to help himself to cereal and milk on mornings when she was busy with her younger two children. I, of course, began dreaming of the moment when the kids could turn on PBS and help themselves to cereal allowing me another half hour on Saturday mornings to stay in bed to the tune of 6:30 a.m. - how luxurious! Check it out at the Montessori Experience.

Momma Like: October 2009: Buy of the Day

2009-10-27T09:02:00.000-07:00

"Upcycling" is hot. The creation of something from objects already used in a way that adds value. These slippers are particularly cute in a size 11-12 (roughly for a 5 year old). Made from felting an old wool sweater, they are lined in flannel and bottomed with leather. A great eco-buy for $20 from Little Friend.

Momma Like: October 2009, Wine Tags

2009-10-26T08:51:00.000-07:00

Invited over for a friend's house for dinner with or without the kids and you want to bring something nice. Alas, I am not the type to have a closet of "hostess gift" to bring along - who has the time? So I typically bring a bottle of wine (because let's face it - its a gift I can enjoy at their house)... but so does everyone else. These custom wine tags from Tina Labadini design are a great way to dress up your gift. With adorable designs for $24 you get to give a cute gift 8 times! For an extra $4, they will add your name to the tag. If you are feeling early this year and organized, also check out their holiday cards!

Design: October 2009

2009-10-26T07:45:00.000-07:00

If you are not a fan of www.etsy.com yet, you will be. Etsy is a site that allows artisans to have a digitial storefront, without any of the usual costs of setting up one of their own. You can find anything there from a needlepoint pillow made by a genuine grandmother to a sassy halloween costume, mittens for your kids or amazing home design items. My new favorite Etsy "shop" is Plum Cushion. Melanie, the creator, started Plum Cushion to be a "place for people with discerning tastes and real-life budgets to find inspiration." If you like her Etsy store, check out her online blog Plum Cushion filled with sophisticated home touches.

Momma Like: October 2009, Cookbook

2009-10-26T06:49:00.000-07:00

There are some books that you buy for the recipes and some that you buy for the pictures. This cookbook teaches you how to cook. For each of the recipes, a team of chefs has cooked and cooked and cooked and ... you get the picture, until it reaches perfection. It is not the results that bring you back for more, although each of the recipes is a classic. What hooks you into this book is the introduction to each recipe where they share their experiences with you and explain how changing the ingredients changed the recipe. It provides a knowledge of the actual chemistry of food in a palettable way. This book is always where I start, even if its not where I end up. Check it out The New Best Recipe by the editors of Cooks Illustrated.

Food October 2009: Part 3 - Braisied Short Ribs

2009-10-22T08:45:00.000-07:00

This is a family favorite believe it or not. My daughter who has a hard time chewing burgers or steak loves this version of beef that melts in your mouth and leaves a lingering sweetness. Its great for a dinner party because you can not only cook it the morning of but even better, the day before, and reheat to serve. It is even easier than a stew, and in terms of actual time at the stove top, its less than 15 minutes to make. Just make sure to make in advance so that you can refrigerate, let the fat congeal, skim the fat and reheat.

Two things that you have to get right on this one - first is owning a braising pan. Look for a medium low pan that is wide and flat on the bottom, that has a tight fitting lid. Check out this beauty at Williams-Sonoma, but if you can't afford it, just check out the picture. Braising pans are a big seller at yard sales,Overstock.com, and COSTCO because many people register for them and simply have no idea what to use them for! Second, when you go to the butcher or meat counter, ask for boneless short ribs. If they don't have them, ask them to cut a chuck roast into strip-like rib cuts. This recipe serves 6-8 people.

Braised Balsamic Short Ribs

3 lbs. beef short ribs (or roughly 6-8)
1 tablespoon butter
1 tablespoon olive oil
sea salt
1 and 1/2 glasses red wine
2 cups beef stock
1/4 cup balsamic vinegar
1/2 teaspoon dried thyme
1 shallot diced finely

Preheat oven to 300 degrees. Clean, dry and lightly salt (pinch) the ribs. Dice the shallots. Put the braising pan over high heat with oil and butter. Here is where you need five minutes of dedicated time. Brown each of the 4 side of the ribs on high heat, rotating when necessary to achieve a nice brown crust on each side - keep kids away - the oil will splatter. (5 minutes total if pan is hot enough) Take off and place on a clean plate. Reduce the heat to low, and add shallots stirring for one minute. Put the heat up to medium-high and add wine, deglazing the bottom of the pan and boiling down for about 5 minute until the wine is halved. Add the broth, spice, and vinegar. Let it reach a boil, then turn off the heat, and add the ribs back into the liquid. Make sure the liquid comes about 3/4 way up the ribs but not over - adjust with beef broth if necessary. Place in the oven on 300 degrees for one hour, moving the heat back down to 275 for another 2 1/2 to 3 hours for a total of 3 1/2 to 4 hours cooking time. You can flip the ribs before turning the heat down, but its not necessary.

Take off heat. Wait for pan to reach room temp and then place in the fridge for 2-3 hours until the fat congeals. Skim off fat and reheat to serve. If I am in a pinch, the freezer works well - either way -just be sure your fridge shelves are tempered glass and place a towel or hot plate down on the refrigerator shelf before putting the pan on top.

Serving options:
The great thing about the recipe is its versatility. After reheating, I serve it family style in the braising pan on the table and just spoon the sauce over mashed potatoes and the ribs with a side salad or green beans. When serving at a dinner party, I will reheat the ribs in the broth, them remove them to a plate and cover with tin foil while I boil down the brother into more of a demi-glaze. I then a spoonful of mashed potato, a chunk of lightly steamed kale or spinach and the rib on top and slightly off to the side and top off with the demi-glaze all around the bottom of the plate. You can serve with polenta as well and if you are feeling really ambitious it tastes great with a Parmesan risotto.

Variations: You can add some yummy veggies - like carrots - when you reduce the heat. Try this same recipe with Lamb Shanks, Rosemary and Garlic (taking out the ribs, thyme, and shallots respectively). As always, you can experiment with IPA, or Guiness in place of the red wine. If you are in the mood to really jazz it up - try different wines and an aged vinegar.
ENJOY!!

Momma Like Part 2: October 2009

2009-10-18T08:02:00.001-07:00

If you are looking for an alternative to plastic or melamine for the kids cups and dishes, check out this adorable enamel cup bowl and plate set for $21.90 from Nova Natural Toys and Crafts. Nova is a family owned company whose products seek to use the imagination of your child. The company commits to safe and healthy environments for the producers of their products and promises to never market directly to your children. Sort of refreshing - right?

The walking blocks at $27.90, are a great way to use all the outdoor energy your kids have on an indoor November rainy (or even snowy) day. They are as great for pretend play, "look Mommy, I'm a huge dinosaur," as they are for gross motor skills. Simple stand on the blocks and hold onto the ropes and walk away on these stable stilt like blocks. The little sailboat, at $12.90, is a great wooden toy that will last for years of ocean, river or bathtub use. Happy Browsing!

Food October 2009: Part 2 - Braising Chicken

2009-10-18T05:36:00.000-07:00

As defined by Merriam-Webster's Dictionary:

Main Entry: ¹braise

Pronunciation: \ˈbrāz\

Function: transitive verb

Inflected Form(s): braised; brais·ing

Etymology: French braiser, from braise live coals, from Old French breze, probably of Germanic origin; akin to Swedish brasa fire

Date: 1797

: to cook slowly in fat and little moisture in a closed pot

Braised dishes are great recession food. Braising in fat typically means that you are cooking using the fat already in the meat and slowly rendering that fat out of the meat. Therefore, by definition, you are choosing meat cuts that are significantly lower in price than their lean counterparts. Moreover, if you make ahead of time, rendering out the fat during cooking, refrigerating and then skimming the congealed fat, you can even make this cut as healthy as its expensive brother. And then of course there is the recession perfect result - comfort food.

I promised to deliver on braised short ribs, and I will, but first there have been numerous requests for chicken braises, so here are my favs. Remember to feel free to use the comment section of the site to make these kinds of requests - they are always welcome.

Picatta Braised Chicken Thighs

This recipe is my version of Grace Parisi's from Food and Wine Magazine in 2008 - slightly less zesty. I like to serve it as the magazine did, straight in the braising pan in the center of the table. It works really well with loose polenta, mashed potatoes, or most other starches light in flavor so that you don't lose the subtle flavor of this beautiful dish. Best of all, its super easy, can be started before your guests come and thrown in the oven while you put the kids to bed, change into something less mommy, and start your first glass of wine (because though you normally wait for the guests, oops, the wine is already opened for the chicken.)

8 chicken thighs

2 tablespoons olive oil

1 tablespoon butter

1 1/2 cup flour

sea salt - teaspoon

pepper - 1/2 teaspoon

1 shallot diced

2 cloves garlic

1 bay leaf

fresh thyme, 5 sprigs leaves only

1/2 teaspoon herb de provence

1 tablespoon capers

1 teaspoons lemon zest

2 cups white wine - not a chard, something lighter and crisper like sauvignon blanc

1 cup chicken broth

Wash and dry the thighs and roll in the flour which is mixed with the salt and pepper. Dice the shallots and crush the garlic. Take out a skillet and put on medium heat, adding the butter and olive oil. Preheat the oven to 350 degrees. Put the shallots in the pan and stir for one minute, and turn to medium-high. Brown the chicken thighs, skin side down first, roughly five to seven minutes each side, setting aside on a plate. Pour out half of the fat, keeping the bits in the pan. Pour in the wine and deglaze the pan, stirring to get all the shallots and chicken tasty bits off the side. Bring wine to a simmer and reduce by roughly half, (about 7 minutes) then adding the chicken broth, herbes, garlic, and capers. Let come to a simmer again and re-add the chicken and the single bay leaf. Place in the oven and cook for 45-50 minutes or until the chicken passes the braising test - falling off the bone with a fork. Remove the chicken onto a dish and cover. Place braising pan on the stove top on high to reduce the liquids by a third to a glaze. Add chicken back into the pan and serve.

IPA Chicken Wings

This recipe was developed from a friends absolutely perfect red wine soy glaze chicken wings that always disappear instantly at cocktail parties. My take is a fall version that balances bitter flavor with the sweet for a more football flavor (picture the Pats playing in the dark with snow falling circa 2001). I like to use Geary's Ale from Portland, Maine or Harpoon IPA. This recipe is slightly less of a braise then above and while really simple, must be watched very carefully at the end, as they can quickly over-glaze and burn. This is a great tailgating item (for anything from football or a U2 concert) to make ahead of time and serve at room temperature later!

36 chicken wings (ask the butcher to cut the tips off)

12 oz. bottle - or 1 1/2 cups of IPA

3/4 cup soy sauce

1/2 cup sugar

2 tablespoons honey

1/4 teaspoon ground ginger

1 clove garlic crushed

Preheat oven to 375 degrees. Arrange chicken wings skin side down in a large roasting pan or baking pan with raised sides. In a saucepan, on high heat, pour the beer and bring to a simmer for about 7-10 minutes, until the beer almost boils down to half of its volume. Then add soy sauce, honey, sugar, ginger and garlic and reduce heat to medium low, stirring frequently until the sugar dissolves and it begins to form a runny syrup - about another 5-7 minutes. Pour over the wings evenly - making sure that the sauce gets under the wings that are facing skin side down. Bake for 45 minutes then turn wings and bake for another 30 minutes. Check here and start watching closely for another 15-30 minutes, pulling it out when the liquid is sticky and syrupy, the meat pulls off very easily with a fork and before a crust appears on the top of the skin.

For a more Asian flavor, check out this Malaysian Glazed Wing recipe from Chef Zak Pelaccio of Fatty Crab in New York from Food and Wine 2007. It melts in your mouth leaving a small fire.

October Momma Like: Faux Flora

2009-10-16T08:42:00.000-07:00

I'm not a big fan of the houseplant - fake or real I seem to always get it wrong. That said, who can resist a beautiful freshly cut vase of flowers? Someone on a budget - that's who. At a friend's house recently I was gaping in jealousy at her peonies when she revealed that they were not real but from Gump's San Francisco. Many of the flowers on the site were beautiful but not great on the budget - but these Japenese Maple branches come in at $18 each and can be paired with a flea market clay pitcher for great fall effect. Of course, if you have a beautiful Japenese maple or bittersweet bush, you can do it for even less.

Food: October 2009: Foliage Stews and Braising

2009-10-16T06:37:00.000-07:00

CAUTION: If you are a veggie, or one of those women who doesn't eat red meat because of "health reasons," please stop reading. I feel about red meat how most men feel about sex... and well, red meat. So if you are a veggie, this is about to get gross. If not, read on.

Nothing says comfort food like braised beef short ribs on the side of polenta in front of football game, or Guinness lamb stew over mashed potatoes, in front of a fire, under a blanket. Braising and stew cooking can be time consuming, but they are simple recipes that have high rewards for merely the act of waiting, the perfect compliment for a day when you were not planning on leaving the house anyway.

A delicious stew or braise is dependent on two things. The first, as silly as it sounds, is the oven. As fifties retro-chic as a crock pot may appear, do not be fooled. The convection oven makes a much more consistent heat source (meaning any point in the oven is as hot as any other given point which allows for a perfect slow cook). The intention of a braise or stew is to have the meat fat rendered out of the meat in a slow melt, allowing the meat to tenderize to the point that it falls apart at the touch, and this can be best achieved with the oven.

The second necessary requirement is patience. Every person who first braises makes the classic mistake. After a couple of hours of cooking, they taste the meat, decide it is done, or even over-done, and take it out. Consequently they end up eating really tough stuff. A braise or stew cooks just beyond that point you think it should and suddenly, the meat loosens to perfection. That said, if you possess an oven and patience, these recipes are extremely forgiving.

In the recipes that follow, you will note that the stews require more prep time than the braises, because of the addition of vegetables, but that all the of recipes are remarkably similar, so once you tackle one, the rest will come easy. These are great recipes to start when your kids are in school, playing soccer, or napping, and then let cook in the oven while you play with them in the afternoon. One you do the work on the stove top, you are walking away from the oven for 3-4 hours and doing nothing but enjoying your fall. Keep in mind that these dishes are like lasagna and a great hair cut - they are even better the next day, so if you want to make them the day before and put them in the fridge overnight - GO FOR IT. Last but not least, do not go for low fat meat in these recipes. The fat is a necessary component to creating the flavor. However, the fat is not necessary in keeping the flavor, so if you are health conscious, or want to avoid a tummy ache for you and your guests, make them in advance, refrigerate for at least three hours and them skim the fat that has congealed at the top before reheating and serving.

Finally, though they make great dinners, don't be afraid to throw them in small Pyrex containers and put them in the freezer so that they can be thawed for a great packable lunch for work for mom or dad.

Part 1: The Fall Day Beef Stew: serves 6 or 8 with mashed potatoes

3 lbs. all natural chuck beef cut into 1 inch cubes (or pre-cut "stew" meat)

1/2 package bacon, nitrate free, diced

2 tablespoons olive oil

2 tablespoons butter

2 cups Cabernet Sauvignon or red zin

3 cups beef stock (I could say homemade, but come on)

2 vidalia onions

2 garlic cloves

1 cup flour plus 2 tablespoons

5-6 carrots, medium to large sized, chopped roughly and chunky

4 parsnips, peeled and chopped as above

1 turnip, chopped as above

10 fresh sprigs oregano, leaves only, chopped

5 sprigs sage, leaves only chopped

1 bay leaf

2 tablespoons tomato paste

sea salt to taste

pepper

Step 1: 15 minutes work time: Wash, dry, and cut up beef pieces. Dice bacon. Chop all onions, crush garlic and set aside. Place the flour in a plate with high edges, or a flat bowl. Put a medium large to large stock pot that is oven safe onto the stove top and medium heat with olive oil until oil is translucent but before it starts to smoke. Add diced bacon. Cook until crispy. Remove the bacon, set aside, and pour out half of the fat in the pan, replacing it on the stove with high heat.

Add the butter to the pan and place on high heat. Take a handful of the beef and dredge it with flour in the bowl, placing it in the hot pan. Carefully watch the beef as it browns about a minute each side. Don't walk away here so you don't burn. Take the meat out and place it on a plate, keeping all the juices in the pan until all the meat is browned. Preheat the oven to 275 degrees.

Step 2: 20-25 minutes work time:

Put the onions in the pan, adding more olive oil if necessary, with a pinch of salt and cook on medium low for about 10-12 minutes, allowing the onions to caramelize a bit. While the onions are cooking, chop the carrots, parsnips, turnip and set aside and herbs and set aside separately. When the onions are translucent and sweet, add the garlic and cook for 30 seconds, then adding the veggies, two tablespoons flour and a pinch of salt stirring for 5 minutes allowing them to soften. Take all the veggies out of the pot but keeping the oil. Try not to over-salt here as the bacon grease will be naturally high in sodium.

With the pan still on high heat, add the 2 cups of red wine and deglaze the pan. Stir so you get all the juicy bits off the bottom of the pan and let it come to a boil and simmer for 5 minutes, letting the wine reduce and the alcohol to be burned off. Add the beef stock, vegetables, meat, bacon and herbs to the pot and bring to a boil.

Step 3: 2.5 - 3 hours cook time.

Turn off the heat, placing the bay leaf in the stew, cover and put in the preheated oven. Let cook for about 2 and a half to three hours, until the meat falls apart with a fork.

Serve over mashed potatoes or just as is. (You will see I did not put potatoes in the stew as they tend to get starchy and lose their flavor punch in the broth. If you are a potato fan, the mashed potatoes are a great side to this dish).

The Half Day Ticket - Ski Day Lamb Stew:

This is so easy - just follow the above recipe and make the following substitutions: Guinness for Red Wine, Rosemary for Oregano, remove the sage and add two more crushed garlic cloves for a total of 4. I like to make this one on a ski day because not everyone likes the smell of lamb, so you can be out of the house while its cooking! (legal proviso - of course you would never leave the house with the oven on...)

Part 2: The Braised Short Rib - Coming Soon!

To Do with Kids: September- Back to School Party

2009-09-04T07:54:00.000-07:00

Growing up, my mother always made a big deal out of the first day of school. Now that I have my own, I am starting to understand the bittersweet taste of the time that so vividly highlights their growth. You are torn between the joy of seeing them take those first steps into a new classroom and your own sadness of letting them go (and lets face it, a little relief about getting them back into their schedules!) For kids, it is also a double sided coin of excitement and nerves.

To celebrate this big day my mom always greeted us at the bus and walked us home to a party waiting for us. She would get some balloons and a sweet treat and wrap our back to school supplies, new pencil cases and lunchboxes as presents. What a perfect tradition to begin this year, when the economy dictates appreciating the little things. The school supplies are usually must haves, the treats are easy ( might I suggest cupcakes) and for the extra price of a couple of balloons, your kids will feel infinitely special.

Mamma Like July: Girl's Fashion at Any Price

2009-07-28T09:41:00.001-07:00

If you are a mom to a little girl than surely you have made the move where you buy the most beautiful dress for your little lady and realize you've blown the budget. She wears it to preschool one day and its already worn out whereas the affordable Osh Kosh overalls you bought her won't wear out fast enough. Thanks to Target's partnership with Osh Kosh and other kids clothiers, you don't have to do that. Target has some great lines for kids - durable and really getting cuter by the day. My favorite of these is the Osh Kosh but the Cherokee lines are so sweet as well. Check out this dress above on Target.com and this great swing top from Cherokee for $6.99.

If your budget is feeling more flexible - check out the sale going on at Bambeeno cashmere. I know what your thinking... but this cashmere for kids is machine washable, stunning and especially while their summer sale is going, more than very reasonable.

Started by two roommates from Middlebury College in Vermont, these two ladies have mixed business and fashion to come up with the most amazing thing ever invented - cashmere you trust your kids to wear. Check it out at www.Bambeenocashmere.com.

Food June/July '09: The Egg Part 3: Carbonara

2009-07-01T08:04:00.000-07:00

Marcella Hazan, the goddess of Italian cooking, in her masterpiece The Essentials of Italian Cooking passes along an Italian food history legend. American soldiers in the final days of World War II would ask local families whom they had befriended to make them a pasta sauce from a favorite American combination - eggs and bacon. The results are a disaster for my rear end but heaven for the mouth - Carbonara. This recipe is a simple version of Marcella's with a slightly different cheese flavor. Great to serve at a dinner party with fresh tagliatelle where the whole meal can be cooked in 15 minutes. On a weeknight, dried boxed spaghetti is a house fav. and it just takes a bit longer to cook dried pasta. Serve with a simple side salad of arugula - the sharpness will break up the heavy feel of the pasta.

1 pound pasta - fresh or dried

1/2 lb. aged pancetta or slab bacon

3 garlic cloves

1/2 cup dry white wine

3 eggs

1/3 cup Parmesan - grated

1/4 cup Romano grated

1/4 cup Asiago grated

pepper to taste

fresh oregano to serve

Put up a pot of boiling water for your pasta. Dice three fresh garlic cloves. Slice pancetta or slab bacon into small long cubes, much like a julienne. In a saute pan, heat the olive oil on medium heat, add garlic and cook stirring for 3o seconds. Raise the heat to medium high and add the pancetta, stirring frequently until slightly crispy and the fat is rendering off the pork - roughly five minutes. Turn the heat to high and add the white wine, deglazing the bottom of the pan with a wooden spoon to get all the juicy bits off the pan. Let cook on medium low until the wine is nearly halved - essentially creating a thicker consistency reduction.

While the wine is reducing, and you are cooking the pasta, Take the bowl you are serving the pasta in and add three eggs, beating lightly, and all the three cheeses as well as fresh pepper. Drain the pasta and add to the serving bowl, pouring the bacon and wine on top and toss. I like to add fresh oregano to garnish. DO NOT salt before tasting - between the pancetta and the cheese it should already be salty.

Wine: July 2009 Carbonara Pairing

2009-07-01T07:33:00.000-07:00

Lori, our wine expert, in Paris.

My sister, Lori, after several years in the wine business from distributing to importing and walking and biking the vineyards of Burgundy, wrote her dissertation on biodynamic wine and was awarded her masters in French Civilization from Middlebury College in Paris. While Lori is one of the country's best "winos", I am clueless about the stuff; but she always makes me feel that wine choices can be really easy if you know a few rules. Luckily, she has agreed to share some of them - this time to find a pairing for our Carbonara.

Wine 101 and a pairing for Carbonara, by Lori Varsames

One of the least well known facts about wine, is that if you like it, it is good. The second is, wine does not have to be expensive in order to taste good. Taste is personal, and while there are certain guidelines for pairing wine with food, ultimately, it does not really make a difference unless you enjoy it.

This said, the “correct” pairing of a wine with food can bring that much more enjoyment to a meal. The right pairing has been known to bring out the best in a wine and a meal, that can inspire a near-religious experience. But there is no one correct pairing for a meal…There’s nothing like a nice cut of steak with a big Bordeaux or California Cabernet, but depending on the sauces, spices and other seasonings used, you may easily consider some other options. My favorite pairings tend to include wines that counter- balance the power of the food. A great pairing includes a wine that doesn’t overwhelm the dish, but rather complements it. It takes some of the stronger ingredients of the recipe, and softens them, to bring about a harmonious marriage of flavors. And there are no set rules about white or red choices, either. While many prefer a nice, big, juicy, tannic red with steak, there are others who still prefer their favorite Chardonnay. While it may not lead me to a religious experience, it may get you there!

As for carbonara, there many elements to consider…The cheese, the eggs, the saltiness of the pork, and oil. While this may strike you more as a white wine friendly dish --- and it certainly is – you may also easily make a case for the right red wine. Whether you choose white or red, the one element that is essential in both is acidity. Wines range from very acidic to tannic. Both act as preservative agents in a wine. In practical terms, this means if you can’t finish a bottle of wine, the more acidity in a white, and the more tannin in a red, respectively, will guarantee the freshness of the wine in the days to come. Acidity, in the case of carbonara, is paramount, and is the key element that will cut through the saltiness of the pork, the heaviness of the cheese, and the fattiness of the oil. Wines with higher acidity tend to be more refreshing, and are among the easiest to pair with the largest variety of dishes. The acidity reacts in the back and along the sides of your tongue, stimulating saliva production. This type of wine before a meal, is a great aperitif, because it stimulates the appetite. With a dish like carbonara that can be heavy on its own, a more acidic wine will refresh and soften the edge of heavier flavors. But there is a case to be made for both white and red wine alike. Experiment with both to find your preference. Learning about food and wine is really only an exercise in figuring out what you really like. With this in mind, I’ve selected four wines. The first two are meant to be everyday accessible choices; wines that you can find in nearly any wine store. I call these, “Easy Picks.” The next two, which I call, “Wine Geek Picks” are meant to offer you a little more exposure to the vastness of the wine world. Best to find these in a credible wine store that focuses on wine rather than liquor. Here goes:

EASY PICKS with Carbonara:

Pinot Grigio. This white grape, also known as Pinot Gris in warmer climates like France (Alsace) or Oregon, grows in northeastern Italy. The best, most complex ones come from Trentino and the Alto Adige, or if you are in a hurry, you can easily find one from the Veneto. The ripping acidity softens exponentially when facing the carbonara, and can be very refreshing.

Beaujolais. The red grape from this idyllic, hilly region in southern Burgundy is Gamay. Fruity, soft, with racy acidity, this wine is the house wine of nearly every café and bistro in France. Throw the bottle in the fridge for about fifteen to twenty minutes before serving. The chill brings out its freshness, and is sure to be the ultimate solution for counter-acting the saltiness of the pork. For a more complex and wine-savvy choice than your average “Beaujolais Nouveau” or “Beaujolais-Villages,” look for a Julienas or a Fleurie. These two Beaujolais come from towns within the region that produce more fruity, playful and floral wines that have more complexity than your average “Beaujolais” appellation.

WINE GEEK PICKS with Carbonara:

Kabinett Riesling: The designation of “Kabinett” means the Riesling is from Germany, and is the driest – read, least sweet – of the German wines. It is crisp and clean, with bright minerality and of course, great acidity! Rieslings from the Mosel and the Rhein are build on very steep, slate hillsides that rise above these two river valleys. This lends itself to a really beautiful mineral content. Ask your local wine merchant for famous producers such as J.J. Prüm or Dr. Hermann. But above all, make sure to get a “Kabinett.” If not, you risk the wine being too sweet. Though carbonara is a traditional Italian dish, do not discount the Germans’ love of pork, cheese and noodles. For these reasons alone, the Kabinett offers a very geeky, alternative choice to a Pinot Grigio.

Rosé. Often confused with its trashy American cousin, White Zinfandel, Rosé couldn’t be any different. Fruity, dry, and refreshing, it is the ultimate summer wine because it pairs to well with so many different foods. Contrary to popular belief, rose is not sweet, and it is not made by mixing white and red wines. Rather, it is a much more complex process. Most red grapes actually have white juice; it is the exposure to the skins after the crush that can produce a red wine. However, when the skins are exposed to the juice for only a limited period of time, this produces rosé. It will be the most overlooked wine in your store, but at this time of year, it is the freshest and easiest to buy. If you are finding a bargain purchase, just be sure not to save it for the middle of winter. Most rosés, with a few minor exceptions, are meant to be consumed young. Don’t clutter your wine rack with this one; just drink it!! It’s a no-brainer with all of the complex elements of the carbonara. Look for lighter rosés in Provence (southeastern France), or for darker rosés from Sicily or Spain. Either way, you won’t be disappointed in its ability to harmonize with carbonara!

Cheers! Here’s to your wine pairing success!

Food June '09: The Egg Part 2: Lunch

2009-06-29T07:00:00.000-07:00

Could be lunch, could be dinner, but sometimes you have a hankering for salad. Not the salad that you get at the local pizza place, but the kind of salad you would have if you were fancy enough to eat lunch at a Bistro with your girlfriends during the week. While I love the Greek, the Caesar and the Nicoise, sometimes you don't need to be European to be "dressed up" and delicious. I have long been a fan of the Cobb salad, but always feel five pounds heavier after eating it - this delectable lighter version is inspired by my friend Barbara who always dresses her salads with avocado, lemon juice, Parmesan cheese and olive oil and so in our house we call it...

The California Cobb with Truckee Dressing

Serves two as a light dinner or heavier lunch.

2 jumbo eggs - Pete and Gerry's are the BEST!

4 strips bacon ( I love Applegate Farms "Sunday Bacon")

1 cup grape tomatoes

8 stalks asparagus, trimmed bottoms

1 avocado

4 tablespoons grated Parmesan

1/2 cup shaved Parmesan packed lightly

4 cups of baby romaine (in huge supply at farmer's markets or CFA's this time of year)

1 cup arugula

1/4 lemon

4-5 tablespoons olive oil

salt

pepper

Preheat the oven to 425 degrees. Wash one cup of grape tomatoes and dry with a paper towel. Add one tablespoon olive oil and dust with sea salt. Roast for 5 minutes or until the tomatoes have popped, take out and place on the stove to cool. Place two eggs in a small pot and fill with cold water until it covers the eggs. Place on high heat, watching until it comes to a boil. While you are waiting for the eggs to boil, wash 8 stalks of asparagus and place in a steaming pan with 1/2 inch of water, cover and steam for approximately 5-6 minutes until you can pierce them with a fork and they are bright green. Place in a bowl of ice water to stop the cooking. When the eggs come to a boil, turn your timer on ten minutes and reduce to a bubbling simmer, removing them into a bowl of ice water when the timer beeps.

Meanwhile, microwave 4 strips of bacon to a dark crispy brown (different on each micro, mine takes 4 minutes), drain fat and let cool. Wash 4 cups of baby romaine and one cup of arugula packed lightly. Place greens in a salad bowl and add 1 avocado sliced thinly, 4 tablespoons of Parmesan cheese, salt and pepper. Juice 1/4 of a lemon over the greens and add 4 tablespoons olive oil and toss. Plate out into two bowls and then top with roasted tomatoes, asparagus spears cut in half, hard boiled eggs peeled and sliced, bacon slices hand crushed and finally, 1/4 cup each salad with shaved Parmesan. If you cannot buy the shaved Parmesan, use a potato peeler on a block of cheese to create the shavings.

Serving Suggestion: Meal with the kids

When I am making this as a dinner or a lunch, I turn the prep work into a meal for the kids as well. When boiling the eggs, place in an egg for each child while the water is cold. When the water has boiled for three minutes "soft boiled", take the kid's eggs out and chill in an ice bath for one minute, allowing the eggs for the salad to boil for an additional 7 minutes to come to "hard boiled." Meanwhile, steam the asparagus to al dente (when you stick a fork in, it feels penetrable but not soggy and is still bright green and not yellowing) and place it in an ice bath as well. Take the eggs out of the water and slice off the very top, placing them in a egg caddy. Take four of the spears and place them around the egg leaning on the caddy. Salt lightly. Let your kids play with their food and dip the "trees" into the "pot of gold."

Toy: Mid-June '09: Lunchbox

2009-06-18T06:39:00.000-07:00

Though the school year is coming to a close, the summer camp, beach and pool time life has just begun. The summer is the most important time for keeping milk, juice-boxes and -frankly- a beer, cold. My wonder-woman lunchbox circa 1983 was the bomb at the time, but in hindsight, maybe not so hip. So if you can't find a cooler for yourself or a lunchbox for the kids that doesn't have a superhero, Dora and Diego or Scooby-Do on it - chill out - BUILT will save the day. With many "lunchtote" options, baby bottle coolers and wine and beer holders, the whole family will keep cool this summer. While I have loved all of their cooler options, I don't recommend the bib for babies as I found repeated wash and scrubbing (required of the OCD mamma) caused pilling. Check it out at www.builtny.com.

Mamma Like: Summer Fashion at Any Price

2009-06-16T06:13:00.000-07:00

A girl needs to know in life what she is great at and what she should outsource. When I need fashion advice, I call Jennifer Hudner, a former beauty editor at a fashion magazine and now Direct of Merchandising for a fashion company.

Summer Chic in 5 by Jennifer Hudner

1. WHITE JEANS: Even though the old school rule of “wear white only after Memorial Day” does not apply anymore, nothing says summer like a new pair of white jeans. If you haven’t updated your supply in a while, it’s time. A Slim Leg Five Pocket style is a no-brainer staple that will go with most any summer top hanging in your closet. Try a skinnier leg with a fun tunic top for a long and lean look. If slim is not your thing, go for a Flare Leg with a pair of espadrille wedges (or a shoe with height) so your hem doesn’t drag and become very “un-white.”
Try: J. Brand, Hudson, Gap, Madewell, J.Crew, Citizen's for Humanity

2. THE KNIT DRESS: The dress trend isn’t going anywhere for now, and nothing is as easy or refreshing as getting dressed in one step (especially when the end result gives off the “yes, I’m put together" vibe). Try a slouchy tee shirt tunic dress, a tank style or, for a dressier look, a maxi knit print dress.
Try: J. Crew, Target, Ella Moss, Splendid, Old Navy

3. A BOYFRIEND CARDIGAN: The “borrowed from him” style will be strong for Fall, so get a jump on it now with an easy, relaxed cardigan that will go with your (1) white jeans and (2) over your t-shirt dress. Summer can often feel frigid inside with the AC pumping, so an extra layer always comes in handy. There are plenty boyfriend styles to be found in solids, prints and stripes. Cotton or Cashmere is a good summer and year-round choice. Make sure you layer over a somewhat more structured top or dress, so the overall look is proportional, not shapeless.
Try: Vince, Theory, Gap, Madewell

4. A STATEMENT NECKLACE: Nothing pulls together an outfit like a bold piece of jewelry. Add new life to your favorite top and jeans by investing in a new necklace that becomes the outfit more than the clothes. Instead of going dressy on dressy, try a whimsical necklace with a simple tee, slim capris and thongs. Going bold with both your accessories and clothing looks like you're trying too hard. The good news, you don't have to spend a lot. Costume jewelry is just as good as the real thing, and there are a lot of options, from wood links, glass beads or colored semi-precious stones.
Try: Anthropologie, Forever 21 (aka Foverever 30...), Boden, Department Store jewelry counter, Small Boutiques

5. THE SANDAL: If you want to be "au courant," the Gladiator sandal is the way to go. The key here is picking a more paired-down version, without too many straps or studs, for a cleaner, more sophisticated version. A timeless option is a T-Strap thong that will take you anywhere. Go for a versatile metallic silver or gold.
Try: Zappos.com and Piperlime.com (search for Thong or Gladiator), Nordstrom, Bloomingdales, J.Crew

Extra Points: To give your skin that summer glow without the damage, Clarins Self-Tanner for Face is worth the investment (and no one will ever know that you didn't just get back from that beach vacation)!

Food June '09: The Egg

2009-06-03T10:42:00.000-07:00

By starting my blog with chicken, clearly I have weighed in on the "which came first" debate. That said, the egg is still (beyond incredible and edible) one of my favorite go-tos for all three meals of the day. This month will feature fantastic breakfast, lunch, and dinner egg recipes. The first of these installments is the strata: an Italian egg dish traditionally made with egg and meat and served for breakfast or brunch. Finally, later in the month, a few friends with family egg allergies will weigh in on great egg free recipes for the kids.

Strata

The strata is divine not just in its taste but in its accessibility to the host. Made the night before a large brunch for family or friends, you can feed large numbers of people a decadent meal without having to cook the day of the event; allowing you to enjoy the people that you invited over. Think of it as the lasagna of breakfast with stale bread used in place of pasta. While traditionally it is made with meat and eggs, there are many great vegetarian versions. First introduced to strata's through my Aunt who is a big fan of the Union Square Cafe recipe, I have monkeyed with it over the years and created two different size templates that I fill with different flavors based on what's fresh, in season or simply in my fridge. Here are my two favorites - make it your favorite by cutting and pasting the vegetables, the type of bread, the cheeses, or even switching sausage for bacon. While you will see some options for making each of the recipes more healthy, truthfully, they are much better when cooked richly and enjoyed rarely.

NOTE: if you live in the NY area, Union Square Cafe and its affiliate restaurants, Gramercy Tavern, Table, Eleven Madison Park, Blue Smoke and the Modern will be donating $2 for every egg dish ordered towards City Harvest, an organization that feeds fresh food to New York City's hungry.

Yellow Pepper Goat Cheese Strata

This recipe is cooked in a 9"x 11" dish serves 6 alone or 8 when served with a fruit salad and a muffin. Also served for brunch with spring greens tossed in a vinaigrette.

3 yellow peppers chopped finely

1 vidala onion chopped finely

1 tablespoon butter

1 tablespoon canola oil or olive oil

1 tablespoon herbes de provence

5 oz. goat cheese, crumbled

8 extra large or 10 medium eggs

3/4 cup cream (can be substituted for half and half or whole milk)

1 cup shredded mozzarella

1/4 lb. fresh mozzarella sliced length wise as thin as possible

1/2 rustic sized french loaf or 2 french baguettes (buy day old, stale, or buy in advance, slice and leave out for a day)

teaspoon salt

pepper to taste

In a large skillet, melt the butter, adding oil and when translucent, reduce the heat to low and add onions. Let the onions cook on low/ simmer for ten minutes. When they are beginning to "sweat" and get sweet, add the yellow peppers and herbs and let cook on medium for another 5 minutes until the peppers are getting soft. Take off heat and cool.

While the vegetables are cooling, butter or oil the dish. Slice the bread into 1/2 inch slices, removing the crust. Create a layer of bread on the bottom of the pan, completely covering the pan (cutting creative shapes where you need to fill in the gaps.) Spread the cooled vegetables evenly over the bread layer, and the goat cheese crumbles evenly over the vegetables. Add an additional layer of bread.

Beat together eggs and cream (or milk) until well combined and pour evenly over the dish making sure that the egg mixture visibly ends just at or under the top layer of soaking bread. If the egg mixture is not enough, beat an additional egg with a couple of tablespoons of milk or cream until it reaches the right level. Add the shredded mozzarella and finish with slices spaced evenly of the fresh mozzarella. Cover with tin foil. Let soak at least 8 hours or overnight.

The next morning, take the strata out of the fridge at least 30 minute before cooking to bring it to room temperature. Preheat the oven to 375 degrees. Keeping the tin foil on, create a bend in the foil (almost like a tent) so that the foil is not actually touching the cheese at the top of the dish. Bake for 20 minutes with foil on, take off and bake approximately 12-18 more minutes until the strata starts to rise like a souffle and the cheese slightly browns.

Bacon Vidala Cheddar Strata

This recipe is cooked in a 13"x 11" lasagna pan or casserole dish and serves 10 as a main course or 12 as a side dish.

1 (12 oz.) package of bacon

1 vidala onion chopped finely

2 cups spinach or baby spinach, chopped

1 tablespoon butter

1 tablespoon canola oil or olive oil

2 teaspoons freshly grated nutmeg

8 oz. block of sharp cheddar ( I love Cabot Private Stock), shredded

(or about 2 cups shredded and loosely packed)

10 extra large or 12 medium eggs

1 cup cream (can be substituted for half and half or whole milk)

1 cup shredded mozzarella

1/3 lb. fresh mozzarella sliced length wise as thin as possible

1 loaf hall ah bread, crust off (buy day old, stale, or buy in advance, slice and leave out for a day)

pepper to taste

In a large skillet, melt the butter, adding oil and when translucent, reduce the heat to low and add onions. Let the onions cook on low/ simmer for ten minutes. When they are beginning to "sweat" and get sweet, take the onions out of the pan and set aside, leaving the oil. Add the chopped bacon and cook on medium stirring frequently until the bacon is starting to brown. Add the chopped spinach and onions back and stir for about one minute until the spinach begins to wilt. Turn off heat and strain the fat and bacon oil out of the pan, setting aside the bacon, onions and spinach to cool. (Note: be careful not to add salt to this strata as the bacon - even low sodium - and cheddar, have enough for an army).

While the vegetable/ bacon mixture is cooling, butter or oil the dish. Slice the bread into 1/2 inch slices, removing the crust. Create a layer of bread on the bottom of the pan, completely covering the pan (cutting creative shapes where you need to fill in the gaps.) Spread the cooled vegetable/ bacon mixture evenly over the bread layer and the shredded cheddar on top. Add an additional layer of bread.

Beat together eggs, cream (or milk), and nutmeg until well combined and pour evenly over the dish making sure that the egg mixture visibly ends just at or under the top layer of soaking bread. If the egg mixture is not enough, beat an additional egg with a couple of tablespoons of milk or cream until it reaches the right level. Add the shredded mozzarella and finish with slices spaced evenly of the fresh mozzarella. Cover with tin foil. Let soak at least 8 hours or overnight.

The next morning, take the strata out of the fridge at least 30 minute before cooking to bring it to room temperature. Preheat the oven to 375 degrees. Keeping the tin foil on, create a bend in the foil (almost like a tent) so that the foil is not actually touching the cheese at the top of the dish. Bake for 20 minutes with foil on, take off and bake approximately 20 more minutes until the strata starts to rise like a souffle and the cheese slightly browns.

NOTE: if substituting sausage for bacon, make sure to take it out of the casing. One of my favorites is Swiss Chard and Sweet Italian sausage with parm and Gouda.

Toy: June '09: Gifts for One Year Olds

2009-06-01T07:18:00.000-07:00

Bells and Whistles

Many parents of our generation are on the environmental track and searching for wooden toys that can be handed down over the years; while other parents go the fun route and look for toys that light up and entertain their children. The Imaginarium Wood Stacking Train is the round trip with all the bells and whistles. A great gift for a newborn, because it looks adorable in the nursery, it also makes a great gift for a first birthday. We received this as a gift from a toy savvy friend with three kids (and thousands of cousins). My son started using it at 6 months and it is his favorite toy at 18 months. The train comes with three connecting cars the first of which is an engine that, with batteries, can make train sounds and has a front light. All three cars come with interchangeable stacking blocks of all colors. Babies love the lights and sound, toddlers love the realistic train noise and stacking fun, and parents will love the motor skills development. All aboard for $17.99 at www.toysrus.com.

iPoo'd

No words required. Just stinking cute for $22.00. Check it out at Kitsel - a great online collection for hip parents.

May '09: Momma Like: M.Flynn

2009-05-15T07:01:00.000-07:00

I recently was lucky enough to have a fashionable friend pick through my closet and tell me how badly I was embarrassing myself. What I did discover was that from my office job days, I had far too many white oxfords. Solution: a fun, chunky short or long necklace to add interest to these classics. That's where M.Flynn Jewelry comes in. In large funky baubles and more elegant gold links, they can liven up your wardrobe and one or two pieces can make everything you own seem a little more fun: great bang for your buck. Check out the sale page which has some great buys right now and if you are local - check out their new studio in Boston.

Check out Daily Candy's link for more information about the new studio: http://www.dailycandy.com/boston/article/43334/Shop+Girls.

Food Mid-May 2009: Pork Tenderloin

2009-05-12T06:19:00.000-07:00

True story - a couple for whom I have much admiration have driven each other to destruction over pork. She was a European eater and he was eating pork five times a week when they moved in together. Several pounds later, she was forced onto a raw food diet to compensate. It's an old story: what's good for you isn't delicious and what's delicious isn't good for you - POPPYKOSH! In the great peace between the healthy eater and the pork lover, the treaty was signed at pork tenderloin. Either grilled or roasted, it is juicy and tasty and at only 160 calories and 6 grams of unsaturated fat in 4 oz. of a plain, trimmed, roasted pork tenderloin, it can be a healthy source of protein. So why so overlooked? With a sister like bacon and a brother like baby back ribs, its easy to become the red-headed step-child in this family. Here are some great recipes for when you have time and when you don't, for you and for the kids, for when you want simplicity and when you want gourmet. In addition to the nutritional positives, in this economy its worth noting that pork tenderloin is a reasonably priced meat as a main course. The only note of caution with pork is that undercooked pork is not safe - but serving overcooked pork to a hungry clan or a table of foodies is even more dangerous, so please use your meat thermometer and measure often until you get the feel for it.

Figs and Pork Tenderloin

I know what your thinking, but its not just because I'm obsessed with figs - this is truly delicious and where you can buy Stonewall Kitchen, easy.

1 lb. pork tenderloin

1/4 cup Vidalia Onion Fig Sauce by Stonewall Kitchen

or 1/2 cup homemade Vidala Apple Fig Jam (see below)

1 tablespoon grapeseed oil

pinch of salt

Clean the meat, trimming any fat off the tenderloin. Lightly salt the loin and coat in the homemade jam or Stonewall Kitchen sauce. Let sit for at least 30 minutes but even better if you marinade in the morning before you leave for the day. Preheat oven to 425. Coat a portion of the roasting pan in the oil and place the tenderloin and sauce on top of that area. Place the pork in the oven and immediately reduce heat to 400 and cook to your liking using a digital read meat thermometer. ( I like 145 -150 degrees which is a little med-rare and typically takes about 20 minutes total). Figure that 1 lb. will serve 4 adults a healthy portion, but if you want generous portions, go for a 1.25 lb. tenderloin which will take slightly more time. If you are serving for a dinner party, you can easily cook two side-by-side.

You can also grill this tenderloin in a similar fashion. Preheat the grill to hot and sear each side, about 2 minutes per side, before turning the heat down to medium-low and pulling the cover down. Again, grilling time varies on the size of the meat and the heat of your grill. To keep it healthy, avoid charring the meat when you sear it by reducing the amount of time it is on high heat. The grilling works best with the Stonewall Kitchen sauce as the homemade version is more of a jam than a sauce.

To serve, slice the meat on the bias. Serve with couscous. Also delicious with this dish is wilted kale, steamed with crushed garlic in the water and topped with a drizzle of olive oil and a squeeze of a lemon wedge. If you are using the homemade fig jam, you will be using more because it has loads of lumpy yummy stuff - make sure to serve some homemade jam on top or on the side. For a fun light dinner, serve over baby spinach as a salad with sliced apples, walnuts and feta cheese dressing with olive oil and the jam syrup.

Vidalia Apple Fig Jam

This creation pulls from the flavors of the Stonewall Kitchen sauce but is inspired by Todd English's famous fig jam. (Not surprisingly, "The Figs Table," his second cookbook is one of my favorites, see http://www.toddenglish.com/ for purchase. )

1 crisp apple (FUJI), cored and small diced

1/2 large vidalia onion, peeled and small diced

1 teaspoon canola oil

1 cup red wine

1 cup chicken broth

1/2 cup balsamic vinegar

1 teaspoon fresh rosemary minced

1/2 cup raw sugar

1 teaspoon Dijon mustard

pinch salt

1 cup dried mission figs, measured first then quartered

In a saucepan on med-high, heat oil, adding onions and pinch of salt and stirring for about 3 minutes. Pour the red wine in to deglaze (rub the bottom of the pan to get all the juicy onion bits mixed in). Let reduce in half, add the chicken broth and vinegar and reduce again in half. Add the sugar and lower the heat until it is melted into the sauce (about 3 minutes). Add the rosemary, mustard, figs and apples and cook on a simmer, stirring frequently for 15 - 20 minutes until the sauce slowly drops from the spoon like a loose syrup (should still be a bit runny). Let cool before using as a marinade and can be made 4 days in advance. I like the reserve a portion of this for serving on the side of a roast - looks great, tastes great.

Mediterranean Stuffed Pork Tenderloin

This recipe is an adaptation of the Eating Well Spanish Style Pork Tenderloin recipe in the November 1991 magazine. I have changed some details including substituting spinach for Kale (to make it more palatable at a dinner party) and cranberries for currants - I find them to be more sweet and flavorful.

Serves 6

2 12-14 oz. pork tenderloins

3 cups raw spinach, blanched to a wilt

1/4 cup toasted pine nuts, roughly chopped

1/4 cup cranberries, roughly chopped

4 tablespoons Parmesan cheese

4 tablespoons olive oil

2 teaspoon oregano, fresh chopped finely

2 teaspoons kosher salt

sprinkle pepper

Preheat oven to 400 degrees

Combine chopped toasted pine nuts, chopped cranberries, chopped oregano, cheese, and 2 tablespoon olive oil and crush and stir with a wooden spoon. Set aside.

Prepare the tenderloins, wash and butterfly: Make a lengthwise cut in the tenderloin through the center of the meat but not all the way through so that you can open the meat like a book. Cover with wax or parchment paper and pound with a meat pounder (or if you do not have one, borrow a mallet from the garage) until the meat is at a 1/4 inch thickness (like the thickness of a pencil). Laying them flat, place down a layer of spinach and an overlapping layer of the nuts and cranberry mixture, spreading evenly. Roll the tenderloin back together and tie in three places with kitchen twine. Sprinkle the rest of the salt and some pepper, and a little bit leftover of the Parmesan cheese on the top of the loins.

Place the remaining olive oil in an oven safe pan on medium-high heat. When the oil is starting to get hot (becomes thinner and more shimmery), put the tenderloins in, searing on both sides (roughly 2-3 minutes each side). Turn off heat and place the pan in the preheated oven for 15-20 minutes - using a meat thermometer to measure 145 to 150 degrees. (Make sure you are measuring in the meat not the stuffing.)

Serve sliced with mashed or roasted potatoes and greens.

Pork Tenderloin for the Kids

Once you have mastered the tenderloin roast, as seen in the first recipe, it is much the same with different marinades. Here are some combinations that I have tried that work well for the kids:

Honey-Mustard Pork Tenderloin: 4 tablespoons honey and 1 tablespoon country mustard (Dijon is usually too spicy for the kids)

Apple Maple Pork Tenderloin: 1 tablespoon applesauce mixed with 3 tablespoons maples syrup. Let the kids make this with you and use a kitchen brush to paint it on.

Sweet and Sour Pork Tenderloin: 2 tablespoons soy sauce and 1/4 cup apricot jam.

Food May '09: Roasted Chicken, A New Perspective on a Classic and the Ultimate Family Meal

2009-05-01T16:00:00.000-07:00

You probably think you are over it, or maybe you have never tried it on, but the roasted chicken is the Chanel #5, the little black dress, and your favorite college sweatshirt all rolled into one - the classic elegance, the foundation piece, and the comfort. The long and short is that it is maybe the lowest maintenance foundation for a healthy family dinner out there. It can be served as the main contender, stuck in your preschooler's sandwich the next day, dressed up to serve for a dinner, or reused as a chicken soup. Here is a classic recipe to love along with ideas for serving to toddler and adult, how to make it work as a meal several times over for your family. Great as a Sunday night dinner for moms working out of the house, it can work for you all week long as a main course for the kids' dinner or an add on to their favorite mac and cheese (LOVE it with Annie's Organic Shells and White Cheddar and some frozen peas.)

Roasted Chicken with Thyme and Lemon

1 Whole Chicken - (I like Bell and Evans or Whole Foods 4-5 lbs)

1 lemon

3 cloves garlic

1 onion

Bunch of Fresh Thyme

Tablespoon of Sea Salt

Tablespoon Herbs de Provence

Tablespoon Butter (softened if you think of it)

2 Tablespoons EV Olive Oil

Preheat the oven to 425 degrees - convection if you have it. Wash the chicken inside and out with cold water, removing all giblets (save on the side if you are making stock) and dry. Take a tablespoon sea salt (roughly I just fill up the inside of my palm when its curled into a cup) and rub it around the inside of the bird and stuffing into the cavity three hand crushed cloves of garlic, a bunch of thyme, 1/2 of a lemon cut across and 1/2 of an onion that has been quartered. "Plug" the cavity with the last half of lemon. Throw on a roasting pan (I like Emile Henry or Le Creuset ceramic pans). You can truss or tie the bird to keep the moisture in. Put the rest of the onions on the side. Run the bird with the olive oil first and the softened butter second (or place the butter if not softened in small dices around the top), sprinkle with salt, pepper and herbs de provence. Put in the oven at 425 for 20 minutes and then reduce to 400 degrees for another 40 minutes to one hour and fifteen minutes (depending on the size of the chicken and your oven). Invest in a digital read thermometer if you can and figure on taking the bird out at 164 degrees internal temp. Cover with tin foil and a towel and let sit at least 10 minutes before serving - this lets the juices steam back into the breast meat.

Options for serving: For a dinner party I always bring in a roasting pan to the table, but at a family meal, we carve it first. It is great to serve fresh to the kids at 5pm and then easily reheat in the oven on a low temp (250 degrees for 15 minutes) for dinner with your spouse when the kids are in bed. When I reheat later in the week for the kids, I usually save a thigh and microwave with the skin on to keep it moist -just enough to warm. It can be served traditionally with almost anything: rice, mashed potatoes, roasted potatoes and a steamed veggie on the side. Or, create a classic pasta dish - the names sounds fancy but the dish is easy, juicy and the perfect comfort food:

Roasted Chicken Fettuccine with a Deconstructed Pesto

1 pound pasta (any thick noodle will do)

2 handfuls of fresh basil leaves (about 1 cup loose)

1/4 cup toasted pine nuts

3/4 cup Parmesan cheese, grated

1 cup of chicken broth

salt and pepper to taste

olive oil to garnish

1 roasted chicken stuffed with:

3 cloves garlic

1 handful of basil leaves

sea salt

one cup chicken broth

As above, prep and roast your chicken, placing the chicken broth (homemade or store bought low-sodium) in the bottom of the roasting pan. When the chicken is almost finished, start a pot of boiling water. Take the chicken out of the oven and let rest as you put the pasta in the boiling water. While the pasta is boiling, stack the basil leaves, roll them and slice thinly. Toast pine nuts on a skillet or in a toaster oven for three minutes or just enough for a golden brown - on low, tossing frequently so they do not burn. Pull the meat off the chicken -white and dark in small pieces, placing them back in the pan juices of the roasting pan. Pull the garlic out of the cavity of the bird and crush, placing back in the pan juice. Finally, drain the pasta and place into a either the roasting pan with the juices, or into a separate pasta bowl, pouring the juices on top along with the sliced basil, toasted pine nuts and Parmesan cheese. Add a tablespoon or two of olive oil if the pasta is still dry after tossing, but it shouldn't be!

My toddler is not a big fan of the pine nuts and she's holding the jury out on basil, so sometimes I put a little pasta aside and add the chicken and pan juices to hers first, then adding maybe some leftover steamed broccoli from last nights dinner, with the Parmesan cheese.

Last note: the quality of the ingredients always changes the quality of the meal, but I find this is particularly the case with cheese. If possible, spring for the Parmigiano-Reggiano when you can.

Chicken Stock

When I make a roasted chicken on a Monday night for the kids' dinner, I will carve it for them and serve them dinner at the kitchen island. While they are eating, I carve the entire bird, leaving some white meat for my husband and I for dinner, and setting aside the rest along with all the dark meat, in the refrigerator for a soup. Then I take the rest of the bird and pan juices (along with any giblets I fished out before cooking) and stick it in a big soup pot with water 3/4 up the soup pot. (almost covering the bird). many recipes have you add more onions, celery and carrots to the broth, but truth be told, I never have the time and I think the chicken, the pan juice and its stuffing contents make a super-rich broth without it. Bring it to a boil and then reduce to a low simmer and let it go partially covered while I give the kids a bath, get them ready for bed, eat my dinner etc. Before bed, I turn it off, let cool for 20 minutes, strain it through a sieve and place it into the fridge. In the morning, a good part of the fat has congealed at the top and I pull it off with a big spoon. You can freeze it in Ziploc bags or Pyrex containers but I love using the Preserve line by Recycline in the 25.5 oz. containers, (http://www.preserveproducts.com/products/foodstorage.html) they are just the right amount to pull out of the freezer when you need chicken stock for a recipe, they stack well and look cute in the freezer and you can feel good about this plastic. Its flexible - if you are up longer because Gossip Girls is on, great - let it stew longer. If it is a rerun and you are wiped, no worries - it will still be a great stock after a only a couple of hours.

Chicken Soup

Soup isn't about a recipe - its about using what is fresh in the fridge (or garden for that matter). It should be evolving and different each time. That said, this is a rough sketch of what I like my soup to be like. The Greek version (my father's side of the family) always has a hint of lemon.... so I roast the lemon, garlic thyme chicken to use for this soup. As these recipes build from each other, so do the flavors at each level so that the details of the stuffing filter into the pan juices and get shared with stock and ultimately, soup.

1 roasted chicken, meat pulled off in small chunks

(see lemon thyme recipe above)

2 sweet yellow onions, diced

2 cloves garlic, crushed

4-6 carrots depending on size, diced

4 stalks celery diced

2 tablespoons olive oil

2 tablespoons butter

2 tablespoons flour

salt (1 teaspoon) and pepper to taste

fresh thyme, 1 tablespoon

large handful (1 cup) of chopped fresh Italian parsley (flat leaf)

6-8 cups homemade chicken stock from above roasted chicken

lemon wedge

1/2 cup dried pastina, made and then set aside

Melt the butter and olive oil in a soup pot, put in onions on low heat for around fifteen minutes, salting lightly and stirring often, almost caramelizing them. Add garlic and cook for about 1/2 a minute before adding carrots and celery. Cook on med-low until the vegetables soften (about 7 minutes or so). Add flour and stir to coat the vegetables in the flour. Add stock and bring to a boil. At the boil, reduce heat and add parsley. Let cook on low with top on for about 30 minutes. Add chicken and fresh thyme with the juice of a squeezed lemon wedge and cook another five minutes until the chicken is heated through. Add the cooked pastina to soup just before serving. Serve with fresh grated Parmesan cheese on top and if you have them, crostinis.

Variations on the Roasted Chicken:

This bird will fly with various passengers - easily changing the destination - here are some of my favorites:

(a) Winter: 2 clementines or one orange sliced in two with several sprigs of fresh rosemary and a quarter onion. Season the top with dried rosemary, salt and pepper. This makes a beautiful presentation brought straight to the table in its roasting pan and adds color to a winter table.

(b) Spring: 1 lemon halved, a few sprigs of mint and 2 cloves of a shallot, seasoned with sea salt. This is a great one to serve as a risotto. Take the meat off after roasting and make a broth, using the broth to make the risotto and add the roasted chicken into the risotto with fresh spring peas. Finally, garnish with mint.

(c) Summer: 2 limes halved, a bunch of cilantro and quarter onion, seasoned with sea salt - super fresh, light flavor. I like to use this recipe when I am planning on using the leftovers in enchiladas, burritos or tacos, sometimes reheating with chili powder and cumin.

(d) Fall: 1 apple halved with a quartered fennel bulb and oregano sprigs.

Toy: May '09: The Haba Pram

2009-05-01T13:00:00.000-07:00

The Haba pram is both the sheep and the wolf in sheep's clothing. A little girl might use it as a doll pram while her little brother dumps out the pillows, fills it with cars and treats it as a wagon or dump truck. With two height adjustments on the handle, it can be used by a five year old or by a little one learning to walk. If you are using it as a walker, save it for the ones almost ready to go on their own. I am sure it is not recommended by the manufacturer, but my kids like to push each other around the house in it so fast that they pee their pants laughing. Find it at oompa toys.

Figs and Cupcakes

2009-05-01T06:00:00.000-07:00

The luscious fruit of the fig in its natural state has to be some sort of evidence of a higher power. The fig represents everything great about food - healthy, sweet and satisfying. Cupcakes on the other hand have little of the natural about them - but when you think of childhood and its wonder and surprises, how can you not think of a cupcake? Many of the women I know still get that feeling when they eat one. Below find my favorite recipes for figs and cupcakes and while you are eating them, let the taste bring you back to that wonder. ENJOY!

Figs and Prosciutto

One pint of fresh figs (about 10 figs)

12 slices of prosciutto sliced extra thin (2 extra in case you need to snack)

4 oz. gorgonzola cheese

Preheat the oven to 450 degrees - fully. At the top of each fig, cut a small cross roughly one quarter down the fig and stuff with about one tablespoon of the cheese. Wrap in one slice of the prosciutto. On a small baking pan (maybe a glass Pyrex), put a little dab of olive oil under each and place the wrapped fig on top. Keep in for roughly 5 minutes, or just until the cheese is starting to ooze. Let cool before serving as an appetizer for 10 people or place two on top of a salad of baby spinach and then top with olive oil and balsamic vinegar.

Momma's Had a Hard Day Cupcakes

These are a life saver on a challenging day and the best part is that they can be made with the help of the kids during melt down time and enjoyed together. Even though the directions say to let cool, try icing a few while they are still warm, watch the icing melt and spread all over your kids' faces, and hands, and clothes and the floor.....

1 1/2 cups cake flour

1 1/4 cups all purpose flour

2 teaspoons fresh baking powder

2 teaspoons vanilla extract

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

4 eggs, room temp

2 softened sticks of unsalted butter

2 cups sugar

1 cup minus one tablespoon whole milk

Preheat the oven to 350 and line tins with muffin liners. Combine all dry ingredients and set aside. Combine butter and sugar and beat with an electric mixer on med-high for a few minutes until it puffs up a bit. Add the eggs beating well after each. In a 2 cup measuring cup, pour in the milk and add vanilla. Alternate adding this to the mixer with the dry ingredients, starting and ending with the milk. Just mix to combine. Finally, add the lemon juice and zest. Mix and spoon into the muffin cups - somewhere a little less than 3/4 full.

Bake for roughly 18-22 minutes or until a toothpick comes out nearly clean. Let cool and frost with your favorite vanilla buttercream frosting. Check out this blog on buttercream frosting if you want the whole "scoop" http://cupcakestakethecake.blogspot.com/2009/05/cakewalk-will-real-buttercream-icing.html.