When the kids are away the parents will play

Friday, my boys left for 7 weeks. This is their 3^rd year and while I wasn’t especially emotional, my babysitter was a mess. So as soon as the bus pulled away, I had to make sure she was OK. There we were on the steps of the Museum of Natural History, I told her we’d have fun cooking and organizing, I told her she’d have more time for herself but 10 and a half years with these boys, she really loves them.

I love them too, of course, but I’d be lying if there weren’t some things I want to complete in the next 7 weeks. While I look forward to the little things reading the paper, reading more in general and walking home from work unrushed, I also have a “Summer List”, would you expect anything less of me?

Some of it is indulgent, I want to get back to acupuncture, run more and try a few new workouts (Jumplife anyone?). I also use the time with boys away to stay on top of doctors/dental visits. Then there’s the fun, some travel, some recipe testing and plans with friends (many who are child free as well).  We’ll send out our Foodtrainers Fourth of July Party Monthly Morsels Newsletter tomorrow but here’s a sneak peak. Chef Jenna Helwig of Rosaberry (@JennaRosaberry on Twitter) developed this beet dip recipe for us. It will vary in color depending on the number of beets added. You can serve it with crudité (snap peas, blanched asparagus and cucumbers work nicely) or Mary’s Gone crackers would work well too.

Beet Yogurt Dip

This dip keeps well in the fridge overnight, although the garlic flavor does get more pronounced, a treat for those of us that love garlic.

½ cup walnuts

1 cup 2% plain Greek yogurt

2-3 small to medium-sized cooked beets, roughly chopped (you can use love beets or any pre-cooked beets in the produce aisle, I used 1 pack original Love Beets)

½ teaspoon salt

1/2 to 1 small clove garlic, roughly chopped (optional)

2 teaspoons dill

freshly ground pepper to taste

1. Place the walnuts in a food processor (or coffee grinder) and pulse to chop finely.
2. Add the remaining ingredients to food processor (or add all ingredients to vitamix with stick attachment)  and blend until smooth. Taste for seasoning adding more salt and/or pepper if necessary.

What are your summer plans, any books you plan on reading, trips you'll be going on? Or maybe there are recipes or workouts you want to try? 

Pizza to the People, mobile pizza unit: hemp seeds?

A few weekend photos, Saturday we checked out the Wanderlust Festival in VT:

I didn't do the yoga but clearly lots of other people did. 

Top of Stratton Mt, we didn't hike up but rode up to enjoy the view. 

Sat night one of our favorite VT restaurants

with skip at the guitar

Stopped at Swoon in Hudson NY oysters and kale salad,  great find and a really pretty town.

Is it Possible to Freeze Your Ass Off?

I am used to freezing when we’re in Vermont; however, I am unprepared for the tundra that NYC has become this week. It is so cold it hurts and while I have moments of finding this invigorating, those are fleeting. So while fleeing the flu was last week’s mission, this week it’s all about heat seeking.

Please avoid this pose should you purchase one of these hats

Hat Head Schmat Heat

I know many women (and my newly vain sons) shun hats because of static and hat head but please.  I can even make the argument that winter hats do not need to be removed at the dinner table. My favorite hats are Mischa Lampert’s. These are as warm as it gets. They’re sold at Anthropologie and online but if you need an excuse to go to Jackson Hole you'll find them at Rodeo, one of my favorite shops.

Matcha Steamer

I talked about my matcha obsession last week. For a hot chocolate riff, I like to heat nut milk and add spices and a little sweetness. On twitter someone suggested a Matcha Steamer-genius. It was like those rare moments when two of your friends like each other as much as you like them. I’m not the type of person who is ever bothered by this. One spoonful of beautiful matcha, a cup of heated homemade almond milk, whisk them together to avoid matcha being antisocial at the bottom of the mug. And at the last minute I invited cardamom and stevia. Try it, it’s good.

White Chili

I have a go-to  Rosaberry Chili recipe.  And most Wednesday nights when my boys have hockey it’s sitting on the stove when then come home. I’ve always been curious about chili variations. I made this White Bean and Chicken Chili VT this weekend. Leave it to smiley Giada to concoct a dish that could rival any traditional chili. This white chili, as the name suggests,  is tomato-free and  incorporates Swiss chard and corn. I used gluten free flour, just watch the chili powder. I increased the recipe and shouldn’t have increased the chili powder by the same factor. The adults liked it. I had the opposite error with this Moroccan Lentil Soup (spinach, cauliflower and turmeric in this one). I used low sodium broth, Pomi boxed tomatoes (very low salt) and we needed to salt it a bit once cooked. Don’t let my seasoning slip-ups turn you off, both are great recipes.

Artic Skin

Bon Appetit declared sea buckthorn the ingredient of the moment. Let’s be clear that I blogged about it first. They said it has a “sour patch kid flavor” raw. You sour patch people may be intrigued. I’m loving sea buckthorn lotion and slathering it on every family member. I’m also relying on Joanna Vargas’ Daily Serum, which was described to me as “green juice for your skin”. Sold.

Love a Good Placemat

I must be nesting/hibernating because suddenly I’m talking hats and housewares. I’m crazy about these placemats from Chilewich.

And to answer the initial question, it turns out you can “freeze your ass off” sort of.

This is a fun post but this time of year when it’s cold and dark can be difficult. If there’s someone who may be having a hard time or simply someone you haven’t heard from, reach out. Make them matcha, drop off some soup. Don’t wait until it’s too late.

It is freezing where you live? What are your favorite wintry items or recipes? Do you like hats? Can you think of anyone to reach out to this time of year?

Dream Thanksgiving Menu & the Right Turkey to Serve

Kale, Butternut Squash Salad (recipe below)

I may have mentioned that my family went out to eat for Thanksgiving last year. I wasn’t happy about the plan but you know what?  My day wasn’t spent in the kitchen. Instead of a marathon meal, it was more like a 10K. I drank and ate what I wanted (as did everyone else) and wasn’t sucked into having things because they’re traditional or homemade. And there are no second helpings when you’re at a restaurant. We’re going out again this year and I’m thrilled. Most of clients will be hosting or at a relative’s next Thursday. They will face the typical holiday booby traps, food pushers etc. but the tide is turning. It’s no longer about having a heart attacky holiday feast with a lonely, decorative vegetable. Nope, more and more we’re hearing “nobody needs marshmallows on sweet potatoes” and we concur. Here’s our Foodtrainers’ dream Thanksgiving and I have no plans for next year in case you're cooking...

Appetizers should be very simple maybe olives (I’m voting Cerignoa), Parsnip Chips or veggies and my new favorite dip Basilicotta.

Salad
 I served this Kale Butternut Squash salad at Halloween but if I were hosting Thanksgiving I’d serve it again. It’s seasonal/festive but healthy and so delicious. My friend Jenna from Rosaberry concocted it; I wish I had thought of it. I guess it isn't Thanksgiving-like to be jealous.
Ingredients:  

1.5 pounds butternut squash, diced

Extra-virgin olive oil

Kosher salt

Freshly ground pepper

1 bunch lacinato kale, thick stems removed and cut into thin strips

Juice of one lemon

2 Tablespoons pepitas

1. Preheat the oven to 425°. Line a baking pan with parchment paper. Place the squash on the pan and toss with a tablespoon of olive oil, kosher salt, and pepper. Roast until golden brown, about 25-30 minutes.
2. To toast the pepitas, place them in a dry frying pan over medium heat. Cook until golden, stirring frequently.
3. Place the kale in a large bowl. Using your hands toss with olive oil, lemon juice, salt, and pepper. Taste frequently and make sure the kale is well-seasoned. Add the squash, toss again, and taste again.
4. Place on a serving platter. Sprinkle with the pepitas.

Veggies 

You may not think so but Brussels sprouts are crowd pleasers. Perhaps you’ve had them roasted or spruced up with bacon or pancetta. But have you had hash?
Brussels Sprout Hash with Caramelized Shallots.

Unbutter (I have used half the suggested amount) or you’ll have to unbutton.

Turkey

Carolyn wrote a Thanksgiving post on WebMD regarding turkey, an unappetizing excerpt:

“Did you know that traditional, factory farmed turkeys are artificially inseminated to reproduce? That’s how I’ll start the dinner conversation this year. If I have my way, none of us will ever look at the turkey baster the same way again. That’s not even taking into account the massive overfeeding, followed by saline and flavor injections to improve taste and texture. Eventually my family members will give me “the look”, or an elbow, or both. I’m giving you the opportunity to get a wild, heritage, or organic turkey.”

In case Carolyn scared you, Rustic Root has turkeys from Hemlock Hill Farm “Free Range, Pasture Raised, No Antibiotics, Steroids or Hormones of any kind.”

They are so concerned that you may be serving up steroids, they are offering free delivery just enter the code- foodtrainers, at checkout. Order before Friday at 5pm.

Stuffing

I am a big fan of the Smart Grain brand and use their gluten free bread crumbs in meatloaf and for breading. The have a Sage Stuffing that I believe both G-Free NYC and Gary Nulls carry.

Dessert

Raw Pumpkin Mousse

Next year, when you invite me over bear in mind I’m not such a dessert person. I’ll be perfectly happy with a square of Alter Eco Quinoa/Dark Chocolate. If you insist on serving something, I like treats in ramekins. How about...pumpkin mousse? After all, there is no need for “crust” after a holiday meal.

I’m so thankful to be able to be lighthearted. I am thinking about those people who don’t have a place to go for Thanksgiving or always hosted in a house that no longer exists. I’m having a little Sandy fundraiser on 11/29, email me if you’d like more information.

In the meantime? What would be on your dream Thanksgiving menu? Any of these recipes/ideas you think you’ll try? Will Carolyn cause you to look at your turkey differently?

Cutting Cauliflower and Ina Love

Last Friday,  I had my cooking chums over. We enlisted the help of Jenna Helwig of Rosaberry who merges our recipe requests and designs a delicious menu. Everyone assembled at my apartment at 11am and we got to work on our first recipe. Jenna took out the ingredients for Balsamic Parmesan Cauliflower. Before she could say a word, three of us asked, “what’s the best way to cut cauliflower?” It seems I wasn’t the only one who had botched this task ending up with odd shapes and tons of cauliflower confetti.  There actually is a right way to cut cauliflower and because I didn't capture Jenna's technique on camera I had her explain:

First remove the leaves. Next stand the cauliflower on its base and cut into quarters. Cut the florets from the stalk. To make smaller florets, don't cut from the top of each cauliflower cluster; that makes too big a mess. Instead cut the stems and the florets will break apart much more cleanly.

The key here is to cut florets from the base of the cauliflower not from the top. Directing your knife where the cauliflower branch meets the base and voila’, no more mess. Another good tip is to wash the cauliflower after you cut it when you can access all surfaces. Perhaps you, my savvy readers already had correct cauliflower cutting down pat but this was news to our group. I am now wondering how many other prep jobs I'm mangling in the kitchen. 

cooking snacks: fennel and finger radishes

As we cooked, we talked about our favorite recipes and ingredients. When it came oregano, my friend C asked Jenna “I see you’re using fresh oregano but Ina (Garten) prefers dry, it’s the only herb she prefers dry.” It soon became clear C knows an awful lot about Ina. We tried to stump her reciting Ina recipes we loved and she knew and had made them all. Roasted Shrimp Cocktail Yum. Brisket? Of course. Butternut Squash Soup? A classic. First there was Julie and Julia and now C and the Contessa. I asked C for her top 3 Ina inspirations, her reply “only three? Herb Marinated Pork Tenderloin, Lemon Chicken and Garlic Cauliflower.” I agree wholeheartedly about the Lemon Chicken but personally would have to add Roasted Brussels Sprouts to the Greatest Hits list.

After a couple of hours, our cooking was complete and we sat down to eat. We made spaghetti squash with olives and cilantro, a lemony red lentil soup, parsley-Dijon salmon, coconut kale and of course our cauliflower. We tasted everything and commented. First place, if I recall, went to the soup and the salmon with the cauliflower close behind. Can’t wait for next time.

Kale Goodness

Spaghetti Squash or Tushy Squash?

Cauliflower before being balsamic-ed

Balsamic-Parmesan Cauliflower

(adapted from Cooking Light)

1 head cauliflower, cut into small florets

2 Tablespoons EVOO

½ Teaspoon Kosher Salt

Freshly ground pepper

2 Tablespoons balsamic vinegar

½ cup grated Parmesan cheese

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Place cauliflower on the baking sheet cut side down and toss with olive oil, salt and pepper. Roast for 20 minutes or until starts to brown.

Stir the balsamic vinegar and Parmesan into the cauliflower and return to the oven for another 10 minutes.

Yield: not enough cauliflower for five veggie-loving women, you may want to double the recipe depending on your audience.

Be honest, did you already know how to properly dismember your cauliflower? Are you an Ina-phile? Favorite Ina recipe? Favorite cookbook? Favorite cauliflower preparation? 

Cooking Company

 I discovered that you never cook with someone else without learning something. In every case, there’s a two-way transfer of knowledge. If they know less than you do, you grow from teaching. If more, of course, you grow from learning.

-Mark Bittman

Over a year ago I wrote a post entitled Kids and Kale , which, it seems, none of you read (guilt intentional) and so I’ll remind you what I said. I wrote that I think most people can easily fall into a cooking rut. No matter how much you enjoy cooking, when pressed you go for the crowd-pleasing recipes you know by heart. I recruited a few friends and chef Jenna Helwig and we dished up some interesting, family-friendly recipes.

I’m happy to report that last time around we each found a recipe or two that made it into our families’ regular rotation but that was 2009. While we now all have improved standby selections we found ourselves, once again, craving new ideas. So the email went out to Jenna and we picked a date after the holidays. That date was last week and we all trudged through the snow, toting our knives and cutting boards, to my friend T’s apartment.

The menu was fantastic. We got started with Jena’s “Crowd-Pleasing Chili.” After a round of “not-it” my friend Z and I were put on onion chopping duty.  The others browned the meat and measured the spices. While some women compare purses, we talked knives. I have a minor obsession with Global stainless steel knives. Jenna and my friend S prefer the knives with a beveled edge and T was enjoying a new Kuhn Rikon ceramic knife in her favorite color purple 

With the chili simmering, next up was meatloaf with sage. We used oats versus breadcrumbs for this recipe.  A great tip of Jenna’s was to make little test patties, the size of a quarter and heat them in a pan to assess the seasoning of the loaf. With the seasonings approved, we moved onto the quinoa salad. 

On the subject of timesaving secrets, T told us that her mother used to make larger batches of seasonings for recipes she cooked often. She would then label them “chili seasoning” or “meatloaf mixture” and not have to measure away each time. If you ask me that’s genius and something that would never have occurred to me.

For our vegetable dish, Jenna jazzed up potentially boring broccoli with lemon zest and garlic. We mixed all the ingredients on a parchment-lined cookie sheet, for easier cleanup. The final recipe was a ginger shrimp dish. For this we prepared a brine which was something I hadn’t done before. My only prior brine association was pickles but I was thrilled to try something new.

 A couple of our friends had to run to school pick up but a few of us lingered and sat down to eat. We learned a lot and everything was delicious.

 Jenna calls this Crowd pleasing Chili but to be it’s Cinnamon Chili, either way it’s a good family recipe and a great Super Bowl option:

CROWD-PLEASING CHILI

This is a great make-ahead meal, and it freezes very well.

Ingredients:  1 Tablespoon canola oil (if using ground turkey)

2 pounds ground beef, ground turkey, or a combo

                        2 small (or 1 large) onions, chopped

                        2 garlic cloves, minced

                        1 Tablespoon chili powder

                        1 tsp. cumin

                        1/4 tsp. cinnamon

                        1 teaspoon salt

Freshly ground pepper to taste

                        3/4 cup ketchup

                        28 oz. diced tomatoes and their juices

                        1 can pinto beans, drained and rinsed

                        1 tsp. red wine vinegar or balsamic vinegar

                        2 plum tomatoes, chopped

1. If using ground turkey, add the canola oil to a large pot over medium-high heat. Brown the ground meat with the onions and garlic. If using ground beef, once the meat is browned, drain. You can generally skip this step if using ground turkey.
2. Return the mixture to the pot and add the remaining ingredients. Stir to combine. Raise heat to high and bring chili to a boil. Reduce heat to a simmer. Cover and cook for at least an hour, stirring occasionally. Taste for seasoning, adding more salt and/or pepper if necessary.
3. If desired, garnish with chopped avocado, shredded cheese, or chopped scallion.

 What are your favorite crowd-pleasing recipes to make? Who do you like to cook with? What knives do you like best? Can you relate to our dinner rut?