tag:blogger.com,1999:blog-19827395969359573872024-03-05T02:44:12.424-05:00dinner in my inboxCarlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-1982739596935957387.post-31480298441857392822010-12-07T20:47:00.004-05:002010-12-07T21:21:10.287-05:00Chicken and Riesling<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4tAVKoeqVmN3sg8etO3N2ilLQqnZoEGxtbmvnfod-dafCDga4YeU60P7G0OU2gSCtt4QgGoqRTVtJbu1AeDndB3II3C7ZCAPihkr8m8Rchj-Wa09Q9vIGosnFem7hDjLcy3un1V8zc0/s1600/P1040388.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4tAVKoeqVmN3sg8etO3N2ilLQqnZoEGxtbmvnfod-dafCDga4YeU60P7G0OU2gSCtt4QgGoqRTVtJbu1AeDndB3II3C7ZCAPihkr8m8Rchj-Wa09Q9vIGosnFem7hDjLcy3un1V8zc0/s400/P1040388.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548129826543920818" /></a><br /><div><br /></div>I have to admit that I love it when the temperature starts to dip down into the 30s. When I get home from work I put on my "play clothes," as Vivi calls them—an old wool sweater, a pair of jeans, and slippers—and flip through the recipe files for a quick and easy stew or braise. I found a Mark Bittman recipe for chicken and Riesling—coq au vin but with white wine. It seemed so easy to make: cook down some onions in oil, add chicken pieces, wine, season and cook for an hour. Fred thought it sounded like boiled chicken, so I adapted it by browning the chicken in oil first, then sauteing the onions with some carrots, garlic and little fresh thyme. Added the wine and cooked it down a little, returned the chicken and juices to the pot and cooked it for 40 minutes. I swirled a pat of butter through right before pouring it over egg noodles. Perfection. And the best part: Vivi even tried a little and didn't say she didn't like it. I take that as a complement.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88BHMO4FVgkfixj_KChjdld3qO_g0WNwJ06jnKyhLuQp5xf2iAkUlCSFiUG0tm0cICtTfRaz_NnmQe0PlNJVf_g3Ydb3bQjtCKNbiOTIdyViSXuWn94XCSZDpLyJYDnXk7CmeM6cGWuo/s1600/P1040385.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88BHMO4FVgkfixj_KChjdld3qO_g0WNwJ06jnKyhLuQp5xf2iAkUlCSFiUG0tm0cICtTfRaz_NnmQe0PlNJVf_g3Ydb3bQjtCKNbiOTIdyViSXuWn94XCSZDpLyJYDnXk7CmeM6cGWuo/s400/P1040385.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5548129820458701970" /></a><br />Here's the "recipe":<br /><br />1 pound skinless, boneless chicken thighs<br />(I got mine from Fleischer's in Kingston, NY. I think they were the best thighs I've ever eaten!)<br />1 medium onion sliced<br />1 medium carrot sliced<br />2 sprigs fresh thyme<br />1 clove of garlic<br />2 cups Riesling<br />1 tablespoon butter<br />salt and pepper.<br /><br />1. Season chicken with salt and pepper.<br />2. Heat a glug of olive oil in a dutch oven or heavy pot. Brown chicken in oil, about three minutes per side, or until browned a little.<br />3. Remove chicken from pan and cover with foil to keep warm. Saute onion and carrot for about five minutes. Add thyme, salt and pepper. Cook another minute or two.<br />4. Add the wine and cook for about three minutes.<br />5. Return the chicken to pot, give it a swirl, cover and cook for about 30 minutes.<br />6. Stir the pat of butter through the sauce and pour over noodles or rice. <br /><br />This type of dish is really just a matter of putting a piece of meat or chicken in a pot with some aromatics and a liquid in a pot. Play with what you have in the fridge (I had some mushrooms, so I threw those in for the last three minutes) and see what comes of it. You really can't go wrong.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-60373482699269094362010-11-03T22:45:00.004-04:002010-11-03T23:32:30.505-04:00I can't believe it's November<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgGR92FHTMyyxmuYL-NsdZV8jx8aK88NdXXHwCaoecuVECdkuch9v9zqTcEExOQpSbFGDdyYw1lJQbZwkyNClD5icCMecuhyphenhyphenzk3orLYpyldXKxBI1sMMHtWAUSqMIwAB0uRVJJytR8DM/s1600/P1040302.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgGR92FHTMyyxmuYL-NsdZV8jx8aK88NdXXHwCaoecuVECdkuch9v9zqTcEExOQpSbFGDdyYw1lJQbZwkyNClD5icCMecuhyphenhyphenzk3orLYpyldXKxBI1sMMHtWAUSqMIwAB0uRVJJytR8DM/s400/P1040302.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5535531427030921474" /></a><br /><br />It's been a while since I've posted. Since then, I've harvested the garden and baked zucchini bread and made homemade salsa. But it seems strange to post about end of summer foods as the temperature hovers around 50 degrees and I dream about making stews and roasts.<br /><br />Since Halloween was last week, I figured I would get back into the swing of blogging again with a simple cookie recipe that Vivi and I made. We spent the holiday upstate this year and didn't want to forget about all the kids in our apartment building in NYC. So we made goodie bags of candy, tucked a homemade cookie in each, and tied them together with tags made with the cookie cutters as stencils. We did a little ring and run throughout the building (trick!) and dropped off the sweets (treat!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM8T1QUCI-EJRu-FwoGYj3horvaPhD6ZixWcKpF-oJFX9lFk2P01KRZPqExKnRCKXtn6P-4XSsyFrORwcSOWpJOxZjcEsppLddjupc3ODKAwy9PS7NRoJMRzQj8aPMySCHgjtUqXNIHk/s1600/P1040311.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM8T1QUCI-EJRu-FwoGYj3horvaPhD6ZixWcKpF-oJFX9lFk2P01KRZPqExKnRCKXtn6P-4XSsyFrORwcSOWpJOxZjcEsppLddjupc3ODKAwy9PS7NRoJMRzQj8aPMySCHgjtUqXNIHk/s400/P1040311.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5535531423943954482" /></a><br /><br />Here are the recipes (courtesy of the All New Good Housekeeping Cookbook):<br /><br />Classic Sugar Cookies<br /><br />3 cups flour<br />1/2 teaspoon baking powder<br />1/2 teaspoon salt<br />1 cup butter, softened<br />1 1/2 cups sugar<br />2 large eggs<br />1 teaspoon vanilla extract<br /><br />In large bowl, whisk flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. On high speed, beat until light and fluffy, about 5 minutes. On low speed, beat in eggs and vanilla, then flour mixture just until blended, scraping bowl with rubber spatula.<br />Divide dough into 4 equal pieces; flatten each into a disk; wrap in plastic wrap and refrigerate overnight, or freeze for 2 hours..<br />Preheat oven to 350 degrees F. On floured surface, with floured rolling pin, roll 1 piece of dough to 1/4-inch thickness; keep remaining dough cold. With floured 3- to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on ungreased cookie sheets.<br />Bake until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings.<br />When cookies are cool, decorate cookies with the frosting. Allow frosting to dry, about 1 hour.<br /><br />Ornamental Frosting<br />1 package(s) (16-ounce) confectioners' sugar<br />3 tablespoon(s) meringue powder (see note)<br />1/3 cup(s) warm water<br />Assorted food colorings<br />Directions<br /><br />In bowl, with mixer at medium speed, beat first three ingredients until blended and mixture is so stiff that knife drawn through it leaves a clean-cut path, about 5 minutes.<br />Tint frosting with food colorings as desired.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-71821379490747178942010-09-07T21:15:00.005-04:002010-09-07T21:50:03.867-04:00locavore dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwGqVNLcSB9aAP1NyylIAB2hKVdrec7UNWvWfvoBV7SwXmkLLrKcM3EA0RuLDi6_PIvSkRu1jEfEVrW3J9CXp8b8ITwr2uJZokdgjLhyNAlq3EzNm0i6byG0DOl-ozgcyK9b3lEoGdyY/s1600/P1040020.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwGqVNLcSB9aAP1NyylIAB2hKVdrec7UNWvWfvoBV7SwXmkLLrKcM3EA0RuLDi6_PIvSkRu1jEfEVrW3J9CXp8b8ITwr2uJZokdgjLhyNAlq3EzNm0i6byG0DOl-ozgcyK9b3lEoGdyY/s400/P1040020.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5514353023581649266" /></a><br /><br />I've been reading Barbara Kingsolver's book <span style="font-style:italic;">Animal, Vegetable, Miracle</span>, about the year she and her family spent eating only local foods. I thought about doing it for the month of August, but then got distracted by work and vacations and all that the end of summer brings (hello Dutchess County Fair--I don't think that fried dough was locally sourced!). We did, however, manage to have at least one dinner this summer that was totally local: the steaks and corn came from Willow Brook Farm in Copake, the peas came from our garden. It was delicious and really made us think about where our food comes from. <br /><br />It's a serious commitment to live a completely locavore lifestyle. But it isn't very hard to pay closer attention to how our food is sourced. Living in a farm community makes it a little easier for us, and growing vegetables ourselves made it much easier. I've started thinking about next year's garden all ready, and part of the planning involves really trying to feed my family for at least a few months from the garden without having to run to the market every other day. We'll keep up the Saturday trip to the farmer's market to get fruits and those veggies that we aren't growing, and also to keep up with the neighbors and help support the local farmers.<br /><br />It's been amazing watching Vivian interact at the farmer's market and at the farms we've visited this summer. She is becoming aware of where her food comes from and that the chicken she petted at the farm will become someones dinner, and the cute lamb in the field will have the same fate. She asks questions of us and of the farmers, most of them leaning toward the gruesome: "did you chop his head off?" "did the blood go all over the place?" But I'm happy that she's thinking about it. Fred and I joke that she may become a vegetarian one day, but more likely she'll want to go to the slaughterhouse to see how her food was prepared. I haven't gotten to that point yet, but am working towards it. If I can raise a 5 year old who thinks about where and how her food was grown and slaughtered then I think we're moving in the right direction.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-42252549203662628132010-08-10T23:46:00.003-04:002010-08-11T00:02:07.303-04:00A most refreshing treat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RQB8J4Qv7SEYGsRSyKvUNX3diV5UyGViUzqLl5kgYN2hxZKRlbmnROQXPqRgwgP7MlKHu42KdPmBvSS-fV00ISfdgG7CouNNryxRw_2trSPJLvL9rfVQDoAIjVjbk8vP5qi5QxJMAyk/s1600/P1040028.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RQB8J4Qv7SEYGsRSyKvUNX3diV5UyGViUzqLl5kgYN2hxZKRlbmnROQXPqRgwgP7MlKHu42KdPmBvSS-fV00ISfdgG7CouNNryxRw_2trSPJLvL9rfVQDoAIjVjbk8vP5qi5QxJMAyk/s400/P1040028.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503997014365749634" /></a><br /><br />Nothing beats the heat better than an ice cold treat. And nothing brings a smile to a little girl's face faster than a frozen pop.<br /><br />When I worked at Cookie, we did a web story about frozen fruit pops, and I tested these raspberry yogurt pops. It was a big hit for the adults and the little girl last year that I had to make them again this summer. And I have to confess that when the temperature was 85 degrees at 8 in the morning, these became breakfast! C'mon it's just yogurt and fruit. <br /><br />Here's the recipe (courtesy of Susan Ott and cookiemag.com):<br /><br />Raspberry-Lime-Swirl Pop<br />Makes 4 pops<br />16 ounces low-fat or nonfat vanilla yogurt, preferably Greek yogurt<br />2 tablespoons fresh lime juice<br />8 ounces fresh or thawed frozen raspberries<br />4 tablespoons granulated sugar<br /><br />1. In a blender or food processor, puree the yogurt with 1 tablespoon of the lime juice until smooth. Transfer the mixture to a bowl.<br /><br />2. In the blender or food processor (no need to clean), puree the raspberries with the remaining lime juice and sugar. Pass the puree through a fine sieve to remove the seeds; you should have about 1/2 cup. (Don't skip this step. You don't want seeds in your pops.)<br /><br />3. Pour the yogurt mixture and the berry puree in layers into 4 large popsicle molds or 8-ounce cups. Using a wooden Popsicle stick, swirl the layers together. Insert sticks, then freeze the pops for at least 6 hours, or until they're solid.<br /><br />To unmold the pop: Run warm water over the bottom three-quarters of the mold. Let it stand for 10 seconds (if you can wait that long!), then gently pull out the pop. Serve immediately or wrap each pop individually in plastic wrap and freeze until ready to serve.<br />The Popsicles will keep, wrapped and frozen, for at least one week.<br /><br />Enjoy!Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-46454643205864495322010-08-10T23:24:00.005-04:002010-08-10T23:46:00.464-04:00The last of the peas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3uKDCww_y5Zkn4K3IGXBX2EumVqrAY2gKrs7kCQV5einj-iUpacJeHRJkrRAhCeig51rDnWjAGXqswysVfoMiwYfFSJ9enEWRduLV3Ywt_MCmM0obl7R-O4YGnvkgi-y9V1KHFMHLwM/s1600/P1040023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3uKDCww_y5Zkn4K3IGXBX2EumVqrAY2gKrs7kCQV5einj-iUpacJeHRJkrRAhCeig51rDnWjAGXqswysVfoMiwYfFSJ9enEWRduLV3Ywt_MCmM0obl7R-O4YGnvkgi-y9V1KHFMHLwM/s400/P1040023.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503991905863019858" /></a><br /><br />We grabbed the last big batch of the peas before heading back to the city (even though it seemed like a lot of pods, it turned out to be about half pound of actual peas). Pea plants don't like really hot weather, so we lost some pods during the last few weeks of steamy temperatures. I also got most of my plants in the garden late, so we are enjoying peas about two months after their traditional harvest. <br /> <br />I wanted to make a fresh pea puree, and I saw some scallops at the market and thought the two would be perfect together. I had no idea it would be as easy to make as it was. Fred found a recipe for the puree on epicurious.com. It called for curried scallops, but we went in a more purist route: pan seared with salt and pepper. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgwMZqxXRkLqOD8ScEM2v8TPUmVLFp13iVbOWUw2Q9zuf-IBErf92lKaKsGsGd8FiC2BxY58KPkuEgj4oOBE3tgL8grKRKsEfYp5_8Q0ru-Ihs5-d0Hza_5YX6Pd7sq7KOthVqEAP_T8/s1600/P1040119.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgwMZqxXRkLqOD8ScEM2v8TPUmVLFp13iVbOWUw2Q9zuf-IBErf92lKaKsGsGd8FiC2BxY58KPkuEgj4oOBE3tgL8grKRKsEfYp5_8Q0ru-Ihs5-d0Hza_5YX6Pd7sq7KOthVqEAP_T8/s400/P1040119.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503992200742107218" /></a><br /><br />This is how we made it (adapted from epicurious.com)<br /><br />about half pound of fresh peas <br />1/4 cup water<br />1 tablespoons unsalted butter<br />1 scallion, chopped (about 1/2 cup)<br />1 tablespoon fresh lime juice<br />1/2 pounds sea scallops, tough ligament removed from side of each (about 9 or 10 scallops)<br />1 tablespoon vegetable oil<br /><br /><br />1. Simmer peas on stovetop with water for about 6 minutes (do not drain). Add butter, scallions, lime juice, and 1/4 teaspoon salt to a coarse purée with an imersion blender. Don't puree for too long, keep it a little lumpy for texture. <br /><br />2. Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops, turning once, until browned and just cooked through, about 5 minutes. <br /><br />3. Put a scoop of the puree on each plate and top with the scallops. Give it a little squeeze of lime right before serving.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-21696352185008102712010-08-10T23:12:00.003-04:002010-08-10T23:23:43.029-04:00Summer porn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxEFhuxERTmqqNG3QQ2P6Dg4QVDPj17FqsqKEVldlezYvpWdD9FCXIQFjT9ebs01JYvnQSp5p9cjkai0vpa9mJQc3sJWA50VCusoBZrsCBGrYmOLDOIxn5GBNrcy_31S4ZIOVMBE3vO8/s1600/P1040101.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxEFhuxERTmqqNG3QQ2P6Dg4QVDPj17FqsqKEVldlezYvpWdD9FCXIQFjT9ebs01JYvnQSp5p9cjkai0vpa9mJQc3sJWA50VCusoBZrsCBGrYmOLDOIxn5GBNrcy_31S4ZIOVMBE3vO8/s400/P1040101.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503987590311633730" /></a><br /><br /><br />Do I really need to say anything about this? I think the picture sums it up: the bounty of summer. A fresh tomato sliced with salt, pepper and a basil leaf. I love August.Fredhttp://www.blogger.com/profile/05162318861599677288noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-48375193021984247132010-07-23T14:57:00.003-04:002010-07-23T23:56:03.820-04:00braised radishes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLE7S0gD3FKMDQ0qfIdkZT7zSFKJGoYJESGTyaSXgYIyxQvSuEW_ATlvB_K0gQhJ1clXmCv1QkUHPd6hQRdySLu8FI4ItVd_6qgWM13BiW0R0ne72YqM9gOAXG1VMq-n_DhKJQRO_q-0/s1600/P1030869.crop.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLE7S0gD3FKMDQ0qfIdkZT7zSFKJGoYJESGTyaSXgYIyxQvSuEW_ATlvB_K0gQhJ1clXmCv1QkUHPd6hQRdySLu8FI4ItVd_6qgWM13BiW0R0ne72YqM9gOAXG1VMq-n_DhKJQRO_q-0/s400/P1030869.crop.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497316332695557154" /></a><br />Well the radishes in the garden are pretty much done. OMG, did we grow too many of those things. Fred suggested that we not grow them next year, and I had to agree. Although the peppery bite is tasty, there is a limit to how many radishes two people can consume. <br /><br />Eating them raw with butter and salt didn't turn to be as exciting as we had hoped, so we turned to braising them. A farmer at the Millerton Farmer's Market suggested this, so I found the recipe at <a href="http://www.thekitchn.com/thekitchn/side-dish/recipe-spring-radishes-braised-with-shallots-and-vinegar-048969">thekitchen.com. </a>A combination of shallots and balsamic vinegar make this really delicious. The vinegar cooks down to a syrupy consistency while the shallots caramelize, and the radishes lose some of their strong, peppery flavor. This is definitely a grown up dish. Not really the flavors that most kids would like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsxT0icmQgTvRN0ZEL7mzvTJE03P1acZypvC3NEnuPxqaGklqXR9L2xhffmCu97rJ9NUN0ZSucYseJAUNd-xBuOJecyPOr0Dt1nGgA42g2841_smd9Py9KEZM3znejnz3ILrNz9t5FWA/s1600/P1030935.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsxT0icmQgTvRN0ZEL7mzvTJE03P1acZypvC3NEnuPxqaGklqXR9L2xhffmCu97rJ9NUN0ZSucYseJAUNd-xBuOJecyPOr0Dt1nGgA42g2841_smd9Py9KEZM3znejnz3ILrNz9t5FWA/s400/P1030935.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5497315590161898082" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7ikJm7BZ1eYZ3AEMic0cGbxwY4vTw52b2wD8XiJDOZHpvicXefPe_gMOmIUalFr-8Xm6PkrmzR0q9C3yShoHPXM64JZtrdQxqhHBQeoPQVlbEzSgmlxZoe8GF1QtoKID3MS1jwVAuUw/s1600/P1030995.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7ikJm7BZ1eYZ3AEMic0cGbxwY4vTw52b2wD8XiJDOZHpvicXefPe_gMOmIUalFr-8Xm6PkrmzR0q9C3yShoHPXM64JZtrdQxqhHBQeoPQVlbEzSgmlxZoe8GF1QtoKID3MS1jwVAuUw/s400/P1030995.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5497315600988563330" /></a><br />Now that the radishes are done we've moved on to the other spring vegetable that we are harvesting in the middle of summer: peas. I plan to pick a bunch this weekend and make a simple pasta of peas with mint and some sort of cheese. Feta? Goat? Not sure yet.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-77302013231975746272010-07-13T20:27:00.009-04:002010-07-14T21:50:24.467-04:00Summer Pasta Part I<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Xnq6sXXmhdzdgWyjXNNbm3if5AB90ojQcVU7PmWm-A7DWUEmi0Qm3ewhngnfe5qhs3aYEqJnnqmEbIkNp9GwmKfkhrYIc5iD0Kdc_bF62SdEkLpE_ne3veyG6oYMqBhjclF9RwQrKywH/s1600/P1030976.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Xnq6sXXmhdzdgWyjXNNbm3if5AB90ojQcVU7PmWm-A7DWUEmi0Qm3ewhngnfe5qhs3aYEqJnnqmEbIkNp9GwmKfkhrYIc5iD0Kdc_bF62SdEkLpE_ne3veyG6oYMqBhjclF9RwQrKywH/s320/P1030976.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493942810919976754" /></a><br />During last week's heat wave, when it reached 103° in NYC—a record for that day —I couldn't bare the thought of spending too much time in the kitchen to cook dinner. So I relied on one of our favorite warm-weather meals: spaghetti with arugula, cherry tomatoes, garlic, and olive oil. This dish tastes like summer. The beauty of this recipe is that you most likely have all or most of the ingredients in your cupboard or refrigerator. Garlic is a staple in our kitchen as is olive oil. We're growing tomatoes in our garden in Copake but it's too early to pick any just yet, so I grabbed some cherry tomatoes from the market. Arugula on the other hand was one of the first vegetables to grow in our new garden this summer. Carl takes the credit here. He grew the plant from seeds and took pains to keep the patch weed and critter free.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikR0aR-MYw6xJMvFyah4iGmFkbOzcKi5CuUB_A8mhB_pZN1nmu_u5QHrc_G8sLXmA4DIieox4faM90idUhaom5RdA7vyyMzF8porGppRO8qo27135ZmdbJch4ntBjfohs39Bejonh61QHh/s1600/P1030973.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikR0aR-MYw6xJMvFyah4iGmFkbOzcKi5CuUB_A8mhB_pZN1nmu_u5QHrc_G8sLXmA4DIieox4faM90idUhaom5RdA7vyyMzF8porGppRO8qo27135ZmdbJch4ntBjfohs39Bejonh61QHh/s320/P1030973.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493943302265386866" /></a><br />I cut the tomatoes in half and washed the arugula. Next, I sauteed chopped garlic in the olive oil for 30 seconds or less. Don't let the garlic start to brown. It will taste too bitter. Add the cherry tomatoes and saute until they start to caramelize and create a thickened sauce. While you're doing this have a pot of water on to boil. I prefer traditional spaghetti # 8 for this but you can use linguine or any long pasta of your liking. Once the pasta is al dente, drain and pour the hot spaghetti on top of a heallthy serving of arugula placed in your serving bowl. The heat from the pasta will wilt the greens. Pour that delicious red "sauce" of tangy tomatoes over it. Voila! A taste of summer at your ready in less than 20 minutes. Fresh ground pepper and little Percorino Romano on top finishes it off. Take your bowl as quickly as you can into the air-conditioned living room and slowly enjoy your dinner in front of the AC and the latest episode of <span style="font-style:italic;">Glee</span> stored on your DVR. Dishes can wait until tomorrow when the weather cools. Hopefully.Fredhttp://www.blogger.com/profile/05162318861599677288noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-10942483338287354972010-07-09T10:16:00.007-04:002010-07-12T12:36:00.572-04:00Meatballs with spinach<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOt1_YlihlPLxYUyWgoBSLD2L0yIbJAqUqaB-1ZsPfzKGe_rldHg21TSitKULyh5pGEnGNINKGFzxiOhl_zhTZyAumzqCU8tUEB43QN9GEKzObkmnZhdIxLs9CDY0Gq1yZoY4vmQHtIJ8/s1600/P1030836.JPG.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOt1_YlihlPLxYUyWgoBSLD2L0yIbJAqUqaB-1ZsPfzKGe_rldHg21TSitKULyh5pGEnGNINKGFzxiOhl_zhTZyAumzqCU8tUEB43QN9GEKzObkmnZhdIxLs9CDY0Gq1yZoY4vmQHtIJ8/s400/P1030836.JPG.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5493059309994690946" /></a><br /><br />When I worked for Cookie magazine I edited a weekly recipe newsletter. The recipes were "kid-approved" meals from the parents on the staff. Our executive editor, Alanna Stang, submitted a recipe for turkey meatballs with spinach. I finally got around to trying it a few weeks ago, and it will definitely be in heavy rotation in my home. <br /><br />I made a few changes to Alanna's original recipe. She used ground turkey, but I substituted mixed meat (beef, veal, pork) for the turkey, and I baked them rather than frying them as she suggested. I left my food processor upstate, so I chopped the ingredients by hand, which produced bigger chunks of onion and pine nuts. If you're making these for a picky eater, I would suggest using the food processor to blend all the ingredients together, and to hide those pesky onions. <br /><br />Vivi and I ate them with spaghetti tossed with butter and garlic, which she told me she wouldn't eat because she doesn't like garlic. After a little coaxing, she tried the pasta and the meatballs and said, "You're right Papa, I do like this." I savor moments like that. <br /><br />Fred wasn't home that night so he tried the leftovers a few nights later and he just asked me today when I would be making them again. In fact, he just bought some more mixed meat. I think that was a hint that I should make them soon. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-skpBUFxMxdmyO1Y9smSUHlhDizeWZlDe6BblHHLkGk26QJm4xJoWzroUFR6bqRMDM-do7S0xgtrq_tvl2RwWUeykXct4arPiP71CDj3wCdz4Q0a4Zhq7kDFPDClDG7YREib2kJvHzo/s1600/P1030827.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-skpBUFxMxdmyO1Y9smSUHlhDizeWZlDe6BblHHLkGk26QJm4xJoWzroUFR6bqRMDM-do7S0xgtrq_tvl2RwWUeykXct4arPiP71CDj3wCdz4Q0a4Zhq7kDFPDClDG7YREib2kJvHzo/s400/P1030827.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5492839218851841922" /></a><br />Here's the recipe.<br /><br />Adapted from Alanna Stang's recipe. <br /><br />1 pound ground mixed meat<br />1 small garlic clove, minced<br />3/4 cup fresh bread crumbs (or 1 cup, if adding the spinach)<br />1/2 cup finely chopped onion<br />3 tablespoons toasted, chopped pine nuts<br />1/2 cup minced fresh parsley leaves (preferably flat-leafed)<br />1 large egg, beaten lightly<br />1/3 cup of chopped, cooked spinach (I used frozen. The key is to make sure it's well drained before adding it to the meat mixture)<br />1 teaspoon salt<br />1 teaspoon black pepper<br /><br /><br />Preheat oven to 350°.<br /><br />In the food processor blend together all ingredients. You'll get a sticky, slightly green mixture.<br /><br />Using hands (wet them slightly so the meat won't stick to your fingers), form it into meatballs about 1 inch in diameter.<br /><br />Place meatballs on a cookie sheet and bake for 20 minutes.<br /><br />Enjoy.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-91989782626660546252010-07-07T17:04:00.010-04:002010-07-07T18:50:22.679-04:00Fourth of July recap<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IennZl1i9QcAodqQpmEkTj48pBIFCWQl2h2-z1tC6VFy5f9PTGlOeTKuO962171cly3TpjWf4D4oBLy4TyPGl7ljKW6yQPNtYJVPTnHly6dEYtYbHNSqd7uLf3V0yvkCFPWS0OEMAXU/s1600/P1030959.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IennZl1i9QcAodqQpmEkTj48pBIFCWQl2h2-z1tC6VFy5f9PTGlOeTKuO962171cly3TpjWf4D4oBLy4TyPGl7ljKW6yQPNtYJVPTnHly6dEYtYbHNSqd7uLf3V0yvkCFPWS0OEMAXU/s400/P1030959.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491284530340940082" /></a><br />We had a great time over the holiday weekend despite the relentless heat. Vivi had a blast setting up a lemonade stand with her Auntie and a few of my cousins, who stopped by for a bbq. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMd7qjnvgLy7dnwvEDrSDy6HX2aqwSgtT525yOY3zS2pejdHrCiww0r97YanIj8DPnuSsvAIYzoLVvYNoYZ47bdDZ4fKG5WrltaC6iyhHbF8KMFtEWFvE0JyLZ52Od2diiYjQDraoOpWs/s1600/P1030964.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMd7qjnvgLy7dnwvEDrSDy6HX2aqwSgtT525yOY3zS2pejdHrCiww0r97YanIj8DPnuSsvAIYzoLVvYNoYZ47bdDZ4fKG5WrltaC6iyhHbF8KMFtEWFvE0JyLZ52Od2diiYjQDraoOpWs/s400/P1030964.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491276602986490818" /></a><br />My sister squeezed the juice out of 17 lemons by hand! Next time I'll bring a juicer for her. We got two cars to stop, and the family got very thirsty sitting in the sun watching all the other cars speed by without stopping. Guess what? Vivi does not offer a family discount! So, all in all, she walked away with her target goal of $6. Now she can buy that stuffed SpongeBob she saw a few weeks ago. I put the left over lemonade in ice-pop molds. They were super sour, but very refreshing after a day of kayaking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1I4iOEwMgq-o0Bb0cEwpB9vdNCOu3rPV891RUQMxPod5I9kUg-dNICYzLhSuVeCKKiwP3ll7_8O3vOq9T8r_21J31kOB8LA-0LIqUaC_AHRe4auBO2GccI_rc7gAbjPWrRQO54ZasOlQ/s1600/P1030951.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1I4iOEwMgq-o0Bb0cEwpB9vdNCOu3rPV891RUQMxPod5I9kUg-dNICYzLhSuVeCKKiwP3ll7_8O3vOq9T8r_21J31kOB8LA-0LIqUaC_AHRe4auBO2GccI_rc7gAbjPWrRQO54ZasOlQ/s400/P1030951.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491279298331615890" /></a><br />The grill got some action: chicken breasts got dressed up with a mango/chili marinade one night, burgers and brats another night. I picked more radishes from the garden and tossed them into a pasta salad. We had a late lunch on Monday before heading back to the city, so my plan of grilling some pork chops got nixed. My cousin Debbie made an icebox cake, which is chocolate cookie wafers with whipped cream. I can remember eating this cake as a kid. Mom made a blueberry buckle, which I forgot to take a picture of. It made for a great breakfast the next morning with some yogurt and more berries. I'm going to get both of those recipes and post them soon. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uL2RkZEcCSL5KVWXck9gSfRKtF7EKF8C4R-44LU9Tg-Oc7THxphqGjaMlFZmHjnvraWh4JGBYv8pm3RblkYSe89pbidC3vWj0dfjMrGD7Dg5DnqRrBkOVrcYHcv-RSTyjvqd4fhSqLY/s1600/P1030969.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uL2RkZEcCSL5KVWXck9gSfRKtF7EKF8C4R-44LU9Tg-Oc7THxphqGjaMlFZmHjnvraWh4JGBYv8pm3RblkYSe89pbidC3vWj0dfjMrGD7Dg5DnqRrBkOVrcYHcv-RSTyjvqd4fhSqLY/s400/P1030969.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5491279094123633170" /></a>Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com3tag:blogger.com,1999:blog-1982739596935957387.post-40642530109515233352010-07-02T15:53:00.003-04:002010-07-02T16:05:32.725-04:00Happy 4th of July<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8MOWOQBiutku1tCxCJwzRcq8JN-n-ZNo8GiaxriZ48bQ-YmZs7v9zvm8wNyw0Hyf0LY9Jr-whSTQrfr9YsMJp8nBRazOElc86zeUTDWQlXVF83zkH09QocrE_fdgFS-Wvg52w1qBi6M/s1600/P1030701.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8MOWOQBiutku1tCxCJwzRcq8JN-n-ZNo8GiaxriZ48bQ-YmZs7v9zvm8wNyw0Hyf0LY9Jr-whSTQrfr9YsMJp8nBRazOElc86zeUTDWQlXVF83zkH09QocrE_fdgFS-Wvg52w1qBi6M/s400/P1030701.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5489399926669577186" /></a><br /><br />Last year we stayed in the city for the 4th of July and had a really good time. This year, however, I'm very excited about getting upstate and kicking back. I know there'll be plenty of lettuce to pick, so I'm thinking about salads and perfecting my vinaigrette. I promised Vivi we would make ice-pops. Other than that, I'm going to check out what's at the farmer's market and see where my inspiration takes me. I rented kayaks to take out on the lake, and I'm going to see if I can find some sparklers. <br /><br />Happy 4th. Enjoy the long weekend.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-43241834004951602882010-06-29T18:07:00.007-04:002010-07-02T15:24:44.873-04:00The road to Copake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZlcg89FaaexiFRK8q_R4Q9Z9lNThhePkTjbk_dNT1BUOQRqFA4NZ0m_MY_mQ9kNDIBRHjuaX8XWUPFn2Qp43YjHW6bxt7K7gE01kb-UKgOx5AEckrqoX-hEiS9a5c7b8BAH2z3DqKzo/s1600/P1030906.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZlcg89FaaexiFRK8q_R4Q9Z9lNThhePkTjbk_dNT1BUOQRqFA4NZ0m_MY_mQ9kNDIBRHjuaX8XWUPFn2Qp43YjHW6bxt7K7gE01kb-UKgOx5AEckrqoX-hEiS9a5c7b8BAH2z3DqKzo/s400/P1030906.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5488326422301107474" /></a><br /><br />I've been thinking a lot lately about how we ended up in Copake. Whenever I think through the whole process of how we got here, it becomes a very long story that is hard to tell in one blog post (so stay tuned for a few posts that will tell the tale). For the most part though, we bought the house because we knew that as Mom got older she would need a safe place to live, where someone would be able to keep an eye on her, and she wouldn't have to pay rent or a mortgage. She didn't want to live in the city, and we weren't ready to move to the country full time. So we came up with the idea of pooling our money and buying a two-family "weekend" house. Mom lives there full-time, and we visit most weekends. So far it has worked out well. We see Mom more often than we used to, and she and Vivi get to spend a lot of quality time together. It's great to see them watching cartoons together, baking muffins, and planting flowers in the yard. Things that I didn't get to do with my grandmother. <br /><br />I did, however, grow up in a multigenerational family. Shortly after my family relocated from Long Island to upstate, my grandfather retired and he joined us. As my sisters and I got bigger, our small ranch house got pretty tight for all of us. There were times when it was difficult to have that many people in one house, and there definitely times that I wished we could be a "normal" family of just my dad, mom, and two sisters. But I found myself thinking about Pop-Pop a lot lately. He lived most of his life in the Bronx and settled into country life in his 60s. From my perspective as a 6-year old, he seemed to fit right in. He and my mother built a small barn for the ponies we decided to raise. he and my dad put up the fencing, and he had a pond dug behind the house. He sort of became a gentleman farmer. While I was struggling with the chicken wire for my garden fence, I found myself thinking about what he had accomplished, and I was wishing he was still around so I could ask him a few questions. <br /><br />So it was with a smile on my face that I recently read Ben Greenman's piece in the <a href="http://www.nytimes.com/2010/06/20/magazine/20lives-t.html?scp=1&sq=ben%20greenman&st=cse">NY Times Magazine</a> about his parents' wanting to buy a two-family house with him and his family in Brooklyn. It made me think about growing up with a grandparent in the house, and about Vivi being able to live part time with her grandmother. Fred and I had many discussions about sharing a house with my mother and how it would all work out. Six months later I wouldn't change a thing. So Ben, take the plunge. You and your whole family will be happy you did it.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-35777951337597603092010-06-28T17:07:00.003-04:002010-06-28T17:20:02.441-04:00Picking from the garden<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwlaQ3N3dcGXGANCD_tX7TAPvpq0xVuOWN6JVhECtD5tMXSW9oaSln9koM0EUF1m-zXh81WRBUeVRLfR5RSlZfJsjUCtYJWSF8UMvJ2OM8GWETP8yJDxRRxXIRiZeWITjN3E4s39_pXWA/s1600/P1030868.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwlaQ3N3dcGXGANCD_tX7TAPvpq0xVuOWN6JVhECtD5tMXSW9oaSln9koM0EUF1m-zXh81WRBUeVRLfR5RSlZfJsjUCtYJWSF8UMvJ2OM8GWETP8yJDxRRxXIRiZeWITjN3E4s39_pXWA/s400/P1030868.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5487936785455222130" /></a><br /><br />Wow, it's amazing how much can grow in two weeks. That's how long it's been since we were last in Copake. And boy did the radishes and lettuces go crazy. The whole garden did. The tomatoes have a few flowers, the peas needed to be staked up, the carrots are really looking beautiful, and the zucchini is getting ready to stretch out and take over the back part of the garden. Very exciting stuff. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-kQ8Ik0nKusoUOkfvNVJj1JvuySaAHis3KRy6lnLDo8YklLNWweGKrt-JIBUmX29Rtn9FjKgnRtallUdL2aI4X-4bbnVIbbgYAFENB0FKGILZpWJrHE2mZ1TAMFZgRG89Xcpuvqp1D4/s1600/P1030874.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-kQ8Ik0nKusoUOkfvNVJj1JvuySaAHis3KRy6lnLDo8YklLNWweGKrt-JIBUmX29Rtn9FjKgnRtallUdL2aI4X-4bbnVIbbgYAFENB0FKGILZpWJrHE2mZ1TAMFZgRG89Xcpuvqp1D4/s400/P1030874.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5487936790725929266" /></a><br /><br />But what was equally exciting was eating the first salad from the garden. Some romaine, a little bit of arugula, and another blue/green lettuce that I don't even know what it is. I shredded a radish over the top and then drizzled a little vinaigrette. Simple and delicious. With a turkey burger from the grill, it was exactly what summer should taste like.<br /><br /> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgP6JBRxuYTKcfIyGF8qy6yCC1kEVYTHRQ9g7Q74UsYsTiISrpH6Ms4dqLsaLmhyphenhyphenrVqWxEVjVvn3heG3DDfVROtEa8tmg-zedm449fxIR7bqNEK2Tc6qY-Ldz7jlZHa-kubzOCCe8VeI/s1600/P1030883.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgP6JBRxuYTKcfIyGF8qy6yCC1kEVYTHRQ9g7Q74UsYsTiISrpH6Ms4dqLsaLmhyphenhyphenrVqWxEVjVvn3heG3DDfVROtEa8tmg-zedm449fxIR7bqNEK2Tc6qY-Ldz7jlZHa-kubzOCCe8VeI/s400/P1030883.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5487936804416882290" /></a>Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com1tag:blogger.com,1999:blog-1982739596935957387.post-55584575096329794222010-06-23T21:14:00.003-04:002010-06-23T21:28:37.672-04:00Cherry Chomper<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVofeoOEAe2JL-Gvz-GeeCGZK8iS9-GRToCSKX3IGkZS-auEEkv9fPTBwPCqz91GQdarMNTMgrYSLrwQLLWJuGZ9SWDivA3t-bZpAdcpbwC1h9GYelxhp-7OUb0ACdnbaJuM-MC45N7FA/s1600/P1030855.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVofeoOEAe2JL-Gvz-GeeCGZK8iS9-GRToCSKX3IGkZS-auEEkv9fPTBwPCqz91GQdarMNTMgrYSLrwQLLWJuGZ9SWDivA3t-bZpAdcpbwC1h9GYelxhp-7OUb0ACdnbaJuM-MC45N7FA/s400/P1030855.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5486145834333118562" /></a><br /><br /><br />Ever since Vivi was a little baby I've been so paranoid of her choking on her food. I would always cut grapes in half (I still do sometimes!) , cut carrots with jagged edges so they won't get caught in her throat. And forget about hot dogs. She ate her first one about a month ago. But don't get me started on fruit with pits. Oh, the nightmares I've had about cherries. That is until I met <a href="http://www.amazon.com/dp/B001Q9EK1Y/?tag=googhydr-20&hvadid=3986203901&ref=pd_sl_85gxmfqjzs_e">Cherry Chomper.</a> This adorable little cherry pitter is the perfect tool for a chocking-obsessed parent. Jut pop the cherry in Chomper's mouth and have your kid push down on his smiling little head. The pit is safely discarded to the little cup on the bottom and the cherry is a pop-in-your-mouth, safe treat!<br /><br />Happy cherry season!Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com1tag:blogger.com,1999:blog-1982739596935957387.post-76583117077872159392010-06-17T23:20:00.003-04:002010-06-17T23:50:30.097-04:00Starting a new jobSince Cookie magazine closed last October I've been working part time. I had a great schedule: three weeks in the office with one full week off. It gave me time to do things at Vivi's school (the last two months have been spent producing the school's yearbook, which just came in from the printer!), plus plan the garden upstate. Next week, however, I start a new, full-time job. I like to think that certain life events present themselves to us for a reason that may not be very clear at first. This job seemed like such a life event. I wasn't looking for a new job; it found me. <br /><br />I have to confess that I was a little apprehensive about giving up my relaxed work schedule, but the challenges and rewards (health insurance, anyone?) won out. The first thing that my family and several friends asked me was if I would keep up the blog. I was surprised by the question. Of course I plan to keep this up, I really enjoy doing this. In fact, I think working longer hours will actually make me a little bit more organized. I won't have the luxury of one week a month to go upstate to check on the house, the garden, and Mom. Instead I will have to really plan my weekends around chores (weeding, weeding, weeding) and the farmers markets. It will also help me become better at meal planning. I anticipate some late hours in the beginning, so I'm going to rely on Fred even more to make dinners, and to post on some of our dinner successes and failures. <br /><br />When I first started writing this blog, my idea was to cull various recipe newsletters to take the challenge out of making a kid-friendly, healthy dinner every night. Since I bought the house upstate my focus has shifted to planning a garden and trying to eat locally. With this new job, I think my original mission will come to the forefront of the posts, while our gardening and attempts at a locavore lifestyle will be woven through the writing. <br /><br />For the next few weeks, the posts may not be as frequent as they have been, but I hope our story stays interesting, and we can inspire you to try a new recipe, plant a garden, or eat locally. Stay tuned.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com1tag:blogger.com,1999:blog-1982739596935957387.post-8366975749589866382010-06-16T14:50:00.007-04:002010-06-16T15:31:55.545-04:00Roast pork with bok choy and noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEm5dXbwIPtu7v8S2xGOvHrnIvKxbs0u-biRcV_0bnEm6wO7r1JfXOFtilK2rPOxwQe6e2d3tftlSQixhup4Fo_gunKZMEqyuOC3LJ-LVYUF9fq35aEoLeI3l_yyIbpnt6DKPbL9U82M/s1600/P1030802.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEm5dXbwIPtu7v8S2xGOvHrnIvKxbs0u-biRcV_0bnEm6wO7r1JfXOFtilK2rPOxwQe6e2d3tftlSQixhup4Fo_gunKZMEqyuOC3LJ-LVYUF9fq35aEoLeI3l_yyIbpnt6DKPbL9U82M/s400/P1030802.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483446084237539170" /></a><br /><br />Well my recipe for the leftover pork turned out pretty good (I wish I could say the same for the picture. Yikes!). So here is dinner #5 from one boneless pork loin. The really great thing about this dish is that it takes about 15 minutes to make. I shouted out the instructions to Fred as I was heading to Vivi's room to read a book and tuck her in for the night. When I came out, it was done. <br /><br />Here's what he did.<br /><br />Cut 4 of the leftover slices of pork into strips. Separate the leaves of one bunch of bok choy and rinse with cold water. Heat a glug of sesame oil in a pan over medium heat, and grate a little fresh ginger into the hot oil. Stir for about one minute. Add the pork and coat with the oil and ginger. Add about 1/4 cup of soy sauce and let that steam for a minute, then add a cup of chicken broth. Bring to a boil and then place the bok choy on top of the pork and sprinkle some sliced mushrooms on top. Cover and steam for about 3 minutes. When the bok choy starts to wilt add some soba noodles to the pan and stir through the hot broth. Cover again and cook for 3-5 minutes. Done. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvBNoxikD90m690BpOH2Seh9dP8kxMWxPyOqmJG35wtbMlYZX2hDjOnd-2d1AbbHBrkpzSTyoxI1uaNZ8OiVVOp6C-7FlVGfXrscF5YbOrJqIQD0w_ftiXgCNjWePOWwSFT8sbEfYdM4/s1600/P1030800.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvBNoxikD90m690BpOH2Seh9dP8kxMWxPyOqmJG35wtbMlYZX2hDjOnd-2d1AbbHBrkpzSTyoxI1uaNZ8OiVVOp6C-7FlVGfXrscF5YbOrJqIQD0w_ftiXgCNjWePOWwSFT8sbEfYdM4/s400/P1030800.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483454948760149954" /></a><br /><br />I added a little bit of Chinese chili paste to the pan when Fred wasn't looking, and it ended up being a little too spicy for him. I loved it. Leave that out for the kids. If we hadn't started dinner so late, this would have been a hit with Vivi. I have plenty of pork in the freezer, so she may get a chance to try it.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-21744826463303543102010-06-15T14:48:00.006-04:002010-06-15T15:14:15.462-04:00Strawberries!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD64Lfbn9hDH0JLftuvgOBEQq8AH9aaH_GzTqM5ZMA3Q8jSQDaDejWX0VLzIwkv7M4hMW0ihyphenhyphene2hwbvOVwHW6SrGKmpprM28Ug7BN_UK99EF07Bs4RIfCkOMqvy-JzRae4wat6QB_lY0g/s1600/berries.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD64Lfbn9hDH0JLftuvgOBEQq8AH9aaH_GzTqM5ZMA3Q8jSQDaDejWX0VLzIwkv7M4hMW0ihyphenhyphene2hwbvOVwHW6SrGKmpprM28Ug7BN_UK99EF07Bs4RIfCkOMqvy-JzRae4wat6QB_lY0g/s400/berries.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483080051665920322" /></a><br />'Tis the season for u-pick strawberries. I went strawberry picking as a kid and I remember eating more berries than I put in the basket. Berry juice would drip down my chin and the sun would beat down on my neck. I would be hot and sticky but not care in the least. Well, Vivi seems to be following right in my footsteps. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJ1jRa_PcwIScQId9GTRVZJkmsO0YgCqXiBsVFV19i3aTXE-TCr1nP5rPb5VXZBv_jTOhYdKSVnFsCvE8_k1sHFk3k-dehOTlGewIDZJlDB2t-QHJULzd5ZnGYiIfxOn0Z-jGY7xM2d4/s1600/fred:berries.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSJ1jRa_PcwIScQId9GTRVZJkmsO0YgCqXiBsVFV19i3aTXE-TCr1nP5rPb5VXZBv_jTOhYdKSVnFsCvE8_k1sHFk3k-dehOTlGewIDZJlDB2t-QHJULzd5ZnGYiIfxOn0Z-jGY7xM2d4/s400/fred:berries.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483080048820083570" /></a><br />Although it was gray and rainy most of the weekend, we still got out to <a href="http://www.thompsonfinch.com/index.htm">Thompson Finch</a> Farm and picked our own berries. I couldn't believe it when Fred said it was his first time to pick his own strawberries. Within half an hour we picked 10 pounds. Not a bad haul considering we had two novices along for the ride. <br /><br />A few hours later... <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0ijwjc1YgBGq2MRHr-2g5YHwIWdtW9zQkzoksTDniY0ec8HiTdBFptZW2VaUoIU1sBebpMAgI4eIts86Sz8qZetahMXe7I0kX_3Q0f51BKVWHStU5mphp_TBOqE5wQzDm7IkdE2kC5o/s1600/biscuits:berries2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0ijwjc1YgBGq2MRHr-2g5YHwIWdtW9zQkzoksTDniY0ec8HiTdBFptZW2VaUoIU1sBebpMAgI4eIts86Sz8qZetahMXe7I0kX_3Q0f51BKVWHStU5mphp_TBOqE5wQzDm7IkdE2kC5o/s400/biscuits:berries2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483080034234012162" /></a><br /><br />strawberries with sour-cream biscuits.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com2tag:blogger.com,1999:blog-1982739596935957387.post-61095016178278072702010-06-14T16:57:00.007-04:002010-06-15T12:58:17.155-04:001 pork loan = 5 dinners<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjydIPDFlXsX-VFa_ZfKlXb2tW0O9vgU6fiITdbF_WOHmwaIfHwX6IYQjZDBf1KYmseOEB0SWIYFye3Bk0TnVl8q6SRSENxURXT4TRT4iLmLBi-gSbW-W_ylpw92xQqdIkIySDLw6cnw/s1600/roast+pork.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjydIPDFlXsX-VFa_ZfKlXb2tW0O9vgU6fiITdbF_WOHmwaIfHwX6IYQjZDBf1KYmseOEB0SWIYFye3Bk0TnVl8q6SRSENxURXT4TRT4iLmLBi-gSbW-W_ylpw92xQqdIkIySDLw6cnw/s400/roast+pork.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483040199880757842" /></a><br />I bought a boneless pork loin from Fresh Direct, the online grocery delivery service in NYC, last week. My cousins were coming upstate for dinner and I thought I would grill the pork with some asparagus. The piece of meat I bought was from the "bulk" section, which sounds pretty nasty. (Note to Fresh Direct: consider changing the name to something a little more appetizing, such as "Entertaining Portions" or "Food for a Crowd.") When it was delivered I almost fell over. It was 8.5 pounds, and I wish I had taken a picture of it before I prepped it, because it was as long as my kitchen counter! <br /><br />I brought it upstate and slapped it on the counter and just stared at it. I figured I would cut it into two roasts. Grill one this weekend and freeze the other one. Then Mom suggested that I grill one and then cut the other half into some boneless chops and a smaller roast. Genius! Thanks for the great idea Mom. In fact, I ended up cutting eight chops, gave two to Mom to put in her freezer so she can use them for a midweek dinner, and I froze the other six for a weekend bbq in a few weeks. The roast went in the freezer too. <br /><br />For inspiration for this weekend's dinner I turned to David Tanis's <span style="font-style:italic;">A Platter of Figs.</span> Fred gave me this gorgeous book for Christmas and, believe it or not, I was yet to make a recipe from it. It was a coffee-table book in our apartment for most of the winter. I found myself flipping through the pages as I watched Season 1 of Mad Men on DVD (I can't believe I missed this show when it started. What was I watching instead?), and fantasized about the dinners I would serve. Well, fast forward six months and it's time to start cooking that fantasy dinner. <br /><br />Tanis comes from Chez Panisse and his approach to food is so simple and pure (check out this great review of the book on <a href="http://www.thekitchn.com/thekitchn/book-reviews/book-review-a-platter-of-figs-and-other-recipes-065041">apartmenttherapy.com</a>). The pork was drizzled with olive oil, smothered in crushed garlic and fresh rosemary, and dusted with salt and pepper. He uses fennel seeds and the fronds from fresh fennel as a bed to roast the pork on, but I didn't see any fennel at the farmers market, so I skipped that part (next time, I promise). It was still delicious. Just as I was about to turn the grill on, the skies opened up and the rain came down so hard and for so long. Trapped inside, I simply put the roast in a pan with about five potatoes cut into cubes and popped it in the oven for 45 minutes. So delicious. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCr0dq9s97ufPBotwMZsMLH-DrROnjnBMHJhT2Xm1TzCw8kdcc7zkvdj9aaiXcKCDdCjekYFKbxk9iy0YGNszyMu75erwfbLNl193deF1jzuzbaMdph2RYibAcNkjzQ74hid0MdzPpEPs/s1600/roast+pork1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCr0dq9s97ufPBotwMZsMLH-DrROnjnBMHJhT2Xm1TzCw8kdcc7zkvdj9aaiXcKCDdCjekYFKbxk9iy0YGNszyMu75erwfbLNl193deF1jzuzbaMdph2RYibAcNkjzQ74hid0MdzPpEPs/s400/roast+pork1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5483040159519606994" /></a><br />I didn't find the fennel or asparagus at the farmers market (more about this in another post) but I did get a bag of braising greens, which I made with some garlic, and white wine. I was afraid that the beet greens, dandelion, and kale might be a little bitter, so I added a tiny splash of apple juice to sweeten it up. I probably could have skipped that since the wine was enough. I sliced the pork and served it on a bed of the braised greens. Roasted potatoes on the side. <br /><br />We had a great visit with the cousins and ended up not getting up from the table for about three hours. Dinner turned into dessert (homemade rice pudding from Mom), after which, they headed home and I went to take a short nap on the couch. It was a really good weekend.<br /><br />But for those of you paying attention to my math skills, you may notice that I have only come up with four dinners from that original pork loin. Well tonight I am using the leftovers from dinner with the cousins to make sliced pork with bok choy and soba noodles. If it comes out as good as I'm hoping (I'm making this recipe up!), then I'll post it tomorrow. <br /><br />Here's the recipe as I made it. <br />(Adapted from David Tanis's <a href="http://www.amazon.com/Platter-Figs-Other-Recipes/dp/1579653464/ref=sr_1_1?ie=UTF8&s=books&qid=1276620497&sr=8-1">A Platter of Figs</a>)<br /><br />5 lb boneless pork loin<br />5 cloves of garlic, sliced<br />1 tbs pepper<br />salt<br />olive oil<br />2 rosemary sprigs, roughly chopped plus additional sprigs for roasting<br /><br />Flip the roast upside down and insert the garlic slices into the slits of the meat. (I helped this along by creating a few shallow slits with a sharp knife.) Sprinkle with pepper and season generously with salt. Add a good glug of olive oil and the rosemary. Massage the seasonings into the meat.<br /><br />Line a roasting pan with some more rosemary sprigs and rest the meat on top. Cover and refrigerate for 2 hours or up to overnight. Bring back to room temperature before cooking.<br /><br />Preheat oven to 425°. Roast the pork for 45 minutes (1 hour if you're using a bone-in cut), or until the meat reaches an internal temperature of 130°. <br /><br />Let the meat rest between 15 and 30 minutes before slicing. <br /><br />Enjoy!Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-75913230944860245752010-06-11T13:27:00.009-04:002010-06-11T13:44:24.806-04:00Homemade Pizza part 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUTia0cuLKqKWrE0JkqzwdqZGGwzq3pFCB-OYBaQ35i11jAgOvz9eKDRgg5fwj7nVmYIiwheATPEWNeX2WK5XY6EGrFUcTJyq1xaQ5gIuEO0SLwgocg92zYzMBjv-oRcwV9ICQD4zwXQ/s1600/P1030739.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUTia0cuLKqKWrE0JkqzwdqZGGwzq3pFCB-OYBaQ35i11jAgOvz9eKDRgg5fwj7nVmYIiwheATPEWNeX2WK5XY6EGrFUcTJyq1xaQ5gIuEO0SLwgocg92zYzMBjv-oRcwV9ICQD4zwXQ/s400/P1030739.JPG" alt="" id="BLOGGER_PHOTO_ID_5481571748412008562" border="0" /></a><br />A few weeks ago I posted about making <a href="http://dinnerinmyinbox.blogspot.com/2010/05/pizza-night.html">homemade pizzas</a> and our favorite sauce. A friend pointed out that I did not mention the importance of the cheese. For good reason: the pizza pictured for that post was made with regular old mozzarella. Whenever we have the chance we go to Casa Della Mozzarella (604 East 187th Street) in the Bronx and get their homemade cheese. It is so hard to describe how incredibly delicious this cheese is. It's creamy soft, slightly salty and sweet at the same time. It melts on your tongue. Well worth the trip to Arthur Avenue.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0enWRmFSzgKSu-60xvUfP5ffiXqM5KGKbGztysMPGbAjtKRejeaTTLbKM-xlWpehyphenhyphenx3SaSU3AP9ogZ4FOvIlFyB37jYGAYqs52tTMxDzgbDjarqx1bm6xJIELAo267o0tI1Mtbx3kwnY/s1600/P1030742.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0enWRmFSzgKSu-60xvUfP5ffiXqM5KGKbGztysMPGbAjtKRejeaTTLbKM-xlWpehyphenhyphenx3SaSU3AP9ogZ4FOvIlFyB37jYGAYqs52tTMxDzgbDjarqx1bm6xJIELAo267o0tI1Mtbx3kwnY/s400/P1030742.JPG" alt="" id="BLOGGER_PHOTO_ID_5481571770459641426" border="0" /></a><br />The biggest problem we have when using it is that we start nibbling it before it goes on the pie and suddenly half of it is gone and we don't have enough for the pizza.<br /><br />Fred made a pie with the Casa cheese the other night, and we snapped some pics. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiM0-kdELp9757u7LPW1DFtyVrRh3HodVXVC7La4INsafKC9Dh0-36ufeUTU4a7pPTypZ4F1fAsxtfN18j_AYpCNL1u5mu_SceItyt-jQyKeN3TvbPQTOey42f9JlPbft8ZA4yKojcmc/s1600/P1030744.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiM0-kdELp9757u7LPW1DFtyVrRh3HodVXVC7La4INsafKC9Dh0-36ufeUTU4a7pPTypZ4F1fAsxtfN18j_AYpCNL1u5mu_SceItyt-jQyKeN3TvbPQTOey42f9JlPbft8ZA4yKojcmc/s400/P1030744.JPG" alt="" id="BLOGGER_PHOTO_ID_5481571762851631138" border="0" /></a>Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com3tag:blogger.com,1999:blog-1982739596935957387.post-50579082942433576092010-06-08T14:52:00.006-04:002010-06-08T15:09:57.895-04:00Sunday Supper: Arroz con Pollo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOpieRkSap5zx4Gf9GRYV9fJ3iKqjFKHgxfMhRsuvLPnaTU2v4_sbYbR8x4bGNcFQRHnv5tbbY_I3aF6mSg4sHvV3XLsgX0aRKTvP5MPrBiNV9k9TKLhIWL_AoId9F4rnF16L5po9NQQ5/s1600/P1030728.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOpieRkSap5zx4Gf9GRYV9fJ3iKqjFKHgxfMhRsuvLPnaTU2v4_sbYbR8x4bGNcFQRHnv5tbbY_I3aF6mSg4sHvV3XLsgX0aRKTvP5MPrBiNV9k9TKLhIWL_AoId9F4rnF16L5po9NQQ5/s320/P1030728.JPG" alt="" id="BLOGGER_PHOTO_ID_5480481609855555122" border="0" /></a><br />Sundays come too quickly at the Copake house. There's always something we didn’t get to—planting the cucumber seeds in the garden or the daisies next to the stone wall. Carl, Vivi, and I like to prolong our stay as much as possible so as to get the most out of the house and the yard. We usually leave after dinner, around 6:00 or 7:00. This past weekend we had one major chore that had to get done—sweeping and mopping all the floors. Every floor in the house, including the kitchen, is wood so this is no small feat. When it comes to a division of labor, Carl usually does more of the cooking and I do more of the cleaning. We both find our respective duties therapeutic. When he asked me would I prefer to cook or clean, he sensed my hesitation and immediately volunteered for the less desirable of the tasks. He gave me the chef’s toque and a recipe of arroz con pollo.<br /><br />Carl’s mom Kay lives in the apartment attached to the house and is part of our dinner planning each weekend. Sometimes she even convinces us to let her cook for a change. The chicken dinner was a joint effort of sorts. Kay had chicken thighs in her fridge that she donated to the recipe. Carl had made some chicken stock weeks earlier that I was able to use, and the onion, peppers, lemon, canned tomatoes, and rice came from the local Super Y grocery store in Great Barrington, Mass. It’s a fairly simple recipe involving browning the thighs for about 5 minutes a side, followed by adding your vegetables (peppers, onions) to soften, the stock, and the rice last. This should be a one-pot meal but I didn’t have a Dutch oven to go from stove to oven. I browned the chicken in batches in a cast-iron skillet. Up to the point of adding the stock and rice, I continued to use the skillet. Once I had to put the chicken back into the mixture for cooking in the oven, I transferred all the ingredients to a Pyrex baking dish. This worked totally fine. I covered it with tin foil and baked for 30 minutes. The rice softened perfectly and the chicken became flavorful sucking up the juice of the tomatoes, the stock, and the flavor of the peppers, onions, and garlic.<br /><br />As the oven timer buzzed, Carl just finished mopping the kitchen floor—the last one of the house. We all sat down to eat (rather slowly) enjoying our last minutes at the house before packing up the car. Kay volunteered to clean as we made our rounds of closing windows and packing bags, including our leftovers, for the trip home. This week we didn’t leave until 8:00 p.m. Where does the time go?<br /><br />Here's the recipe. (Adapted from the ivillage.com recipe newsletter)<br />Serves 4<br /><br />2 tbsp olive oil<br />8 chicken thighs<br />1 onion, finely sliced<br />2 red bell peppers<br />2 garlic cloves, finely chopped<br />one 14.5-oz. can chopped tomatoes, drained<br />1 tsp smoked paprika<br />1 tsp chopped fresh thyme<br />1 teaspoon dried oregano<br />1 bay leaf<br />1 cup long-grain rice<br />pinch of saffron threads<br />3 1/4 cups chicken stock<br />2 tbsp tomato paste<br />2 tbsp fresh lemon juice<br />salt and freshly ground black pepper<br />3/4 cup frozen peas, rinsed<br /><br /><br />Preheat the oven to 350°F. Heat 1 tbsp of the oil in a large flameproof casserole dish over high heat. Add the chicken thighs and brown, turning once, about 5 minutes. Transfer chicken to a plate and set aside.<br /><br />Pour the remaining 1 tbsp oil to the casserole and reduce the heat to medium. Add the onion and cook about 3 minutes, until softened. Stir in the green and red peppers and garlic and cook for 5 minutes, until they soften. Add the tomatoes, smoked paprika, thyme, oregano, and bay leaf, then stir in the rice. Stir for 1-2 minutes.<br /><br />Crumble in the saffron, then stir in the stock, tomato paste, and lemon juice. Season with salt and pepper.<br />Return the chicken thighs to the casserole, nestling them in the rice. Cover and bake for 15 minutes.<br /><br />Add the peas and bake for 10 minutes more, or until the rice is tender and has completely absorbed the cooking liquid. Serve immediately, while still hot.Fredhttp://www.blogger.com/profile/05162318861599677288noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-84387366819620494932010-06-07T14:07:00.006-04:002010-06-08T11:12:56.568-04:00Tomatoes and herbs are finally planted<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqFZfQkUqesEGk1JvuxcASelR2daWaKFM_9EvwaVc9nlKkElrnqOUWkh5DjDe5iQq8-X25PuaIozMbeG7F-MJb8tlR4C2fAtj-6P_jTXPYxE0Cf1J1fbdN9ibjW_kK4x_h02Imcysrco/s1600/P1030731.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqFZfQkUqesEGk1JvuxcASelR2daWaKFM_9EvwaVc9nlKkElrnqOUWkh5DjDe5iQq8-X25PuaIozMbeG7F-MJb8tlR4C2fAtj-6P_jTXPYxE0Cf1J1fbdN9ibjW_kK4x_h02Imcysrco/s400/P1030731.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5480419561820285986" /></a><br /><br />The weather was crazy this weekend, what with a tornado warning in upstate New York. But we managed to get to the nursery for the tomato plants that I had planned to plant <span style="font-style:italic;">last</span> week, and in the midst of a torrential downpour, I got the plants in the ground. <br /><br />We picked up some herb plants too. Planting the cukes and zucchini got rained out, so Mom's going to get them in this week. Thanks Mom! I'm finally starting to feel as if the garden will really take shape. I just need to keep weeding and weeding and weeding. <br /><br />It's going to be worth the effort. And having Vivi at my side while weeding has been great inspiration. The radishes and lettuces are growing nicely, and Vivi's getting curious about how they're growing and when we can eat them. That curiosity is exactly what I was hoping for. I just hope she'll eat the veggies. If only I could plant a mac and cheese plant, all be will happy in Viviland.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-34976765637476888202010-06-04T13:14:00.006-04:002010-06-05T09:20:05.260-04:00Is it summer yet?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2wROFLBYTSSbUsEwuzXi-PUjvv-jIcALZBFBF-IvGwjd9-X-YyhYLQEn8flLG9xTBGaqAxiqLfN4G6DGlsjf6-KIEtPM8hyBEycyx6oU4omlasqAS-Rqe36ctn_yDnPYSN_4nKosDHg/s1600/P1030721.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2wROFLBYTSSbUsEwuzXi-PUjvv-jIcALZBFBF-IvGwjd9-X-YyhYLQEn8flLG9xTBGaqAxiqLfN4G6DGlsjf6-KIEtPM8hyBEycyx6oU4omlasqAS-Rqe36ctn_yDnPYSN_4nKosDHg/s400/P1030721.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5479278503813196434" /></a><br /><br />The transition from one season to another is always a time of flux. And not just in terms of the weather, but what we eat and what we crave. As soon as the temperature starts to rise I immediately have visions of corn on the cob and tomato salad. The truth is that those are our culinary rewards for surviving the heat and humidity of summer. They're at their peak in August and September, and are so worth the wait. But it's hard to eat seasonally. What with strawberries from California and corn from Florida available all year long, why should we have to wait?<br /><br />This spring we tried to stick to a more seasonal approach to eating veggies and gobbled up pea shoots, asparagus, and some recently sprouted radishes. But they aren't always available at the Key Food in our neighborhood in NYC, and we end up buying what's in front of us. I have moments of guilt when I buy that mix of gourmet tomatoes from Mexico or California. I think about how they were shipped across the country and how my carbon footprint just got gigantic. <br /><br />I made a salad from that box of tomatoes, and although it was quite tasty, my guilt was weighing down on me. Does anyone else have this type of food anxiety: eat local versus eat organic versus eat seasonal? Or should we just be focused on eating healthy foods that are available to us regardless of the season or their provenance? Any thoughts?Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com1tag:blogger.com,1999:blog-1982739596935957387.post-39262004689802850042010-06-02T14:30:00.008-04:002010-06-02T15:10:18.005-04:00Chicken cutlets, summer style<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5rw8Sc7eHXCMQJTAH5jpAuN7lkC0jrtyPegbZoAnFFcF4ITmtlQw9Hnaygx6WY2BzlJulQDz14QZ8YNO4lK0-d74BQ2NrYgAZK4UGeHZn0VN7E8jLx7K72wwWTRZnT_jgRjhkjqOQOI/s1600/P1030677.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5rw8Sc7eHXCMQJTAH5jpAuN7lkC0jrtyPegbZoAnFFcF4ITmtlQw9Hnaygx6WY2BzlJulQDz14QZ8YNO4lK0-d74BQ2NrYgAZK4UGeHZn0VN7E8jLx7K72wwWTRZnT_jgRjhkjqOQOI/s400/P1030677.JPG" alt="" id="BLOGGER_PHOTO_ID_5478253935121180466" border="0" /></a><br />Fred has a favorite, little Italian restaurant on the Upper West Side—Coppolla's—which he swears has the best Chicken Parmesan in the city. I, on the other hand, think that their Chicken Milanese is out of this world. The crispy, fried, extra-thin chicken cutlet covered with a mix of greens and chopped tomatoes. Mmm. My mouth is watering just thinking of it.<br /><br />Since I had tons of leftover arugula I decided to make some Chicken Milanese at home. It is so easy to do, and so easy to alter based on what you have in your crisper. Fred's sister also made some last week and she used fresh basil and tomatoes instead of arugula. You could substitute mesclun salad, fresh spinach, or chop some flat-leaf parsley and toss that with tomatoes. There are no hard rules with this dish.<br /><br />Start with your favorite recipe for chicken cutlets. This can be done ahead of time, since they don't need to be hot when eaten. In fact, I like to eat this with the chicken just warmed a little, kinda like room temperature. That's what makes it so perfect for summer. Then toss a mix of chopped greens and tomatoes with a glug of olive oil and a drizzle of balsamic vinegar in a bowl. You can use your hands for this part. Put a cutlet on each plate and then top with a handful of the salad mix (for the kids, you might want to put the salad on the side). Lick fingers and enjoy the taste of summer.Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com0tag:blogger.com,1999:blog-1982739596935957387.post-1130713203693803102010-06-01T21:10:00.006-04:002010-06-02T15:46:54.557-04:00Crafts with the one-armed-bandit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdrgAEbLOcvTx4PLpeGoEh48-z6w1xpenoZjBSEgeGqY4coiT6bB6wNRPD50gleyNxW-sImcIO3go0LHbHEW6nJMrTtp84zuI2oLRyx9DNaenGjpc9DBgC4dIXJsus9dDwyNEC7LiKPI/s1600/P1030691.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 323px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdrgAEbLOcvTx4PLpeGoEh48-z6w1xpenoZjBSEgeGqY4coiT6bB6wNRPD50gleyNxW-sImcIO3go0LHbHEW6nJMrTtp84zuI2oLRyx9DNaenGjpc9DBgC4dIXJsus9dDwyNEC7LiKPI/s400/P1030691.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5478265011526285410" /></a><br /><br />Well, we've been very busy lately, and not with the garden or cooking. Poor Vivi had a scooter mishap and broke her right arm. She's in a giant, hot-pink cast and getting very frustrated with only having her left arm available to do all the things that a five-year old needs to get done (bike riding, coloring, eating spaghetti. <div><br /></div><div>I tried different activities to keep her busy this past weekend (and no, playing croquet was not a good idea!), and we came up with the idea of making vegetable stakes for the garden. </div><div><br /></div><div>Vivi was a trooper and did her best at writing out the names of the veggies with her left hand. Here's the proof.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhn6K6-LvWueNak18txNfToYsf8u1b3nEl3xhgKVXj6UfKW-Kp4GEklkwfRI9yDz47icN_x2ShET8to5-xvkKPuwoWvpKrK3-niHs_eqR_qyst6AtioxlaKSg7CdCOpBckZyjCgmpM-E/s1600/P1030698.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhn6K6-LvWueNak18txNfToYsf8u1b3nEl3xhgKVXj6UfKW-Kp4GEklkwfRI9yDz47icN_x2ShET8to5-xvkKPuwoWvpKrK3-niHs_eqR_qyst6AtioxlaKSg7CdCOpBckZyjCgmpM-E/s400/P1030698.JPG" alt="" id="BLOGGER_PHOTO_ID_5478204851563003298" border="0" /></a><br /><br />And check out those radishes in the background!<br /></div>Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com2tag:blogger.com,1999:blog-1982739596935957387.post-35154060384453865412010-05-27T16:21:00.009-04:002010-05-29T09:32:12.245-04:00Serving Suggestion: Flank steak and arugula<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfTLFMjjkPOK07hMPAiTyJ12KWU-bWUd7MeVFunCPLejPaYRoNzvU7QCT6vZlpbYd4k4IhWQVb48eVo3WDGciA5fUOZc57vVPjsHVX292U111HBs5FZfKG1ZJdPkla5qd2_JdDov1Vg4/s1600/P1030659.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5476683794215955314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfTLFMjjkPOK07hMPAiTyJ12KWU-bWUd7MeVFunCPLejPaYRoNzvU7QCT6vZlpbYd4k4IhWQVb48eVo3WDGciA5fUOZc57vVPjsHVX292U111HBs5FZfKG1ZJdPkla5qd2_JdDov1Vg4/s400/P1030659.JPG" /></a><br /><br />Sometimes there are dishes that I make that are so simple that they don't really have a recipe. It's usually something that I've made so many times that I've memorized the list of ingredients and I don't measure anything, I eyeball it. Or sometimes it's a dish that is exactly what it says it is, such as Flank Steak with Arugula. I like to refer to these dishes as serving suggestions. No recipe, no measuring. Just a simple combination of food. The perfect antidote to the midweek dinner brain freeze.<br /><br />I've posted before about pan grilling a steak, and I can't stress how easy it is to do. I was always skeptical of the idea, but now I find that we do it every few weeks, whenever we get that hankering for a hunk of meat. I just bought a huge (I mean huge) container of arugula, and I figured the peppery greens would be a perfect partner with steak.<br /><br />Here's my serving suggestion: salt and pepper both sides of the steak, massage some olive oil into the meat. Get a grill pan or cast iron skillet really hot (if you're using the grill, better yet). Put the steak in the pan for 6 minutes per side for medium rare. Let the meat rest for about 5 to 10 minutes to continue cooking slightly. Slice thinly across the grain. Toss greens with a drizzle of olive oil and small splash of balsamic vinegar. Make a bed of greens on each dinner plate and top with the sliced steak. That's it.<br /><br />Now I need to come up with a few more ideas with arugula. I think I'll try to make a pesto. Anyone have any other arugula recipes or serving suggestions?Carlhttp://www.blogger.com/profile/00639215314878112297noreply@blogger.com1