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.

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?