Pizza on the Cape

We had such a tiny group at the Cape this weekend that Shane was able to do his pizza thang. He made dough in the morning, took a nap with the babe, and then started pumping out the pies around 6:00.

My mom, always the trooper, contributed two big salads which she made while tottering around on her walker with her busted up leg. I’m not sure if “pumping out pies” or “tottering around” are real expressions, but you get what I mean.

We all crammed into the smallest room in the house, because it was all candlelit and cozy—thanks Shane—and made the chit chat while we waited for each pie to come out.

The first was a simple cheese, for the kids. We had 4 kids around this weekend, 3 of which technically eat food. One kid refused to take out his pacifier or get off the couch, and another decided he’d prefer an egg. This worked out as it left us with one pizza-eating kid and plenty of cheese pizza to get the adults started.

The next pie was a non-dairy for Jenya. Shane and I thought about this in advance and remembered that delicious potato and rosemary pie from Sullivan Street Bakery. It wasn’t the same as Sullivan’s but it was really good.

Things were kind of a blur for me after that. Sid eventually did get off the couch and dragged a stool and his guitar to the middle of the smallest room in the house, where we all were. He sang Happy Birthday at the top of his lungs repeatedly, making it difficult for us to concentrate on pizza, or have a conversation.

The pies started winding down around 10pm. At that stage the kids may or may not have been in bed, but things had quieted down enough for me to register a white pizza with arugula, ricotta & lemon, and a salami, basil and garlic cheese-less pie.

The next day, I managed to catch a glimpse of Shane’s dough recipe which I’m sharing with you here. Your guess on the instructions is as good as mine.

xoxo

Summer

It’s Cape time again. Cape time! Usually we get here earlier in the season, but it’s kind of nice to start when it actually feels like summer.

We’re attempting once again to simplify dinners. Less food, fewer dishes, less waste, less cleanup, less work… more relaxing! I’m pretty sure I said the same thing at the beginning of last summer, so we’ll see how it goes, but so far so good.

Friday’s dinner (not pictured) was grilled chicken—which Rose claimed was as good as the chicken they serve at school—with potatoes and super-fat, ultra-tasty asparagus grown by the Drews.

On Saturday we ate from the sea. Drew cooked up some black sea bass and stripers that he’d caught, which we had with rice and an assortment of vegetables.

Sunday was the picture of “New Cape Simple.” Fresh-dug clams, which my mom—somehow on her walker—turned into spaghetti alla vongole. For the non-clam eaters, a double-batch of Marcella’s famous sauce, which disappeared even more quickly than the clams. And a very simple salad with avocado, tomato, lime and spinach.

There was nearly a crisis when we thought we might run out of salad, but we didn’t. Clean-up was minimal, we didn’t even fill the dishwasher. And there were practically no leftovers!

Something else we learned late last summer, and are trying to carry through to this year, is that sometimes a sit-down dinner is not the best thing when you’ve got a lot of kids around. On Saturday, we put the two toddlers at the coffee table with dinner and some toys while the rest of us ate at the big table. I think they ate more than if they’d been sitting at the table with us.

On Sunday we had upwards of 20 people, so we served dinner buffet-style and folks just got a plate and ate wherever. It was so much easier, no counting of place settings and somehow still ending up with not enough seats, no herding of young boys who really don’t want to sit down anyhow, no need for multiple serving dishes, no extra tables and chairs. More relaxing!

Wishing everyone a very happy, and very relaxing summer.

xoxo

Another last supper

Tonight is our last night in our new, old, new, temporary, one-day-forever home. We’re moving tomorrow. It’s also our anniversary.

There’s nothing like packing all day on your anniversary, while you have the horrible virus from hell, and a 2 year old who also has the horrible virus from hell, and who falls apart (with real tears) every time he sees you putting something in a box.

But, we made it through and my folks sent over a nice sushi dinner and a bottle of bubbly to celebrate.

We ate dinner on the living room-slash-bedroom floor, with our hands and a couple of pieces of newsprint as a picnic blanket. We drank champagne out of jars. The kids gave us a 5 minute head start. “Go ahead and start without us, we’ll be in the bathroom for a while” said Rose. It was super romantic.

We’re moving into a teeny, dark, basement apartment for 6 or 9 or maybe-but-hopefully-not 12 months, while we turn my parents house into a totally awesome, for-reals, two-family home. I’m a lot worried about the lack of natural light, but ultimately it’s going to be amazing.

The movers arrive in 9 hours. Eyes on the prize. Good night!

Tortilla soup and tasty muffins

We are in the process of moving. It was only practical for Mother’s Day dinner to not be anything particularly elaborate.

My dad suggested we pull some meat out of the freezer in the basement and have a roast. I responded by playing my vegetarian card, which is something I almost never do.

More precisely, I said: I don’t want a stupid roast for dinner, it’s Mother’s Day!

So Shane made a delicious tortilla soup and a side of beans. This made my mom and I very happy.

Rose found the soup too spicy but happily devoured 4 servings of beans. Sid ate sprigs of cilantro dipped in salty water because that’s what he learned to do at Passover a few weeks ago.

For dessert we had tasty muffins, which is what Sid called the cupcakes he and Shane got me from Sweet, the bakeshop next to Wegmans.

Happy Mother’s Day y’all.

Big changes mean carbo-loading, apparently

I haven’t been posting lately because a while ago, my light got put away, and it never came back out because things are a mess around here. Because we’re moving. All 8 of us.

You may recall that Shane, the kids and I moved in with my parents a while back, and then my sister and brother-in-law moved in too. It’s been a big, chaotic, happy family time. We’ve all enjoyed each other, gotten to know each other’s quirks a bit more, and my kids have come to know, love and depend on their immediate family in an invaluable way.

But now we’re moving on to the next phase in our lives.

My sister and brother-in-law are moving to a home of their own, to get started on their life as newlyweds. My parents and Shane, the kids and I are moving to separate temporary homes while we literally tear the roof off this big old house and turn it into a proper two-family forever home.

Also, my 73 year old mom broke her leg and Rose had her gymnastics State Championships this weekend. If there’s a better reason for carbo-loading, I don’t know what it is (ok, marathons maybe, but whatevs).

The last two nights there’s been enough remaining daylight to document dinner. I present you with Shane’s famous carbonara and mini grilled cheeses on baguette slices, with ham for those who like that kind of thing. And, of course, extra bread and delicious salads.

More soon. Miss you guys. xoxox

 

Fresh pasta on a Wednesday night

After working 10 days in a row, Shane wanted nothing more than to spend a few hours making fresh pasta. That’s how Shane rolls… the dough. Ha ha ha!

Here he is in action.

Sid can’t resist flour, it’s messy but keeps him from sticking his fingers in the pasta machine.

Lovely bundles waiting to be cooked.

The finished product. Served with meatballs…

Or not. So delicate and delicious and fresh. What a guy.

Easter, finally

Ok, so it’s taken me a week to get around to posting about Easter. Or has it been two? Honestly, I don’t know, but here we go. Our annual Easter Saturday party was HUGE.

In advance of the weekend, it was seeming like we were expecting a lot of people to attend. Because of that, I excused myself from any planning whatsoever.  Not to say I didn’t help, I did some prep, some set-up and a lot of clean up but the credit, as always goes to my mom and dad.

The event was orchestrated and primarily executed by my mom, with a ton of help (and the littlest bit of griping) from my dad and a lot of help from everyone else. To eat there were several pies, many salads, Gail’s famous hot cross buns, strawberries, bloody Marys, mimosas and tons of candy.

We had over 50 people in attendance and 160 eggs for the kids to find. The party went from noon to night.

The favorite new twist was Pysanka, or Ukranian egg decorating. It’s a complicated process that involves several layers of wax meticulously applied to the egg and multiple dippings in vibrant dye. It’s awesome.

Happy Easter folks. Now for more snow.

 

 

Inside out German chocolate torte

Shane had a pretty significant birthday last weekend. “I don’t want a big party,” he said “birthdays are for cake with kids.” So we had a very small party, with cake, and kids.

I made him his very favorite cake, Martha Stewart’s Inside Out Chocolate Torte. It’s the same cake I made him for a different significant birthday, oh, about 10 years ago.

I neglected to take any good pictures of the cake, however. So above you’ll see the man of the hour devouring the last slice a couple of days later.

• Inside Out German Chocolate Torte •
From Martha

For the cake:
10 tablespoons (1 1/4 sticks) unsalted butter, plus more for pans
7 ounces bittersweet chocolate
1 1/4 cups all-purpose flour
1/4 teaspoon table salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Butter two 9-inch spring form pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.

Sift together flour and salt; set aside. Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine. Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before un-molding.

For the filling:
1 fourteen-ounce can sweetened condensed milk
10 tablespoons (1 1/4 stick) unsalted butter
1 teaspoon pure vanilla extract
4 large egg yolks
2 cups shredded sweetened coconut
1 1/2 cups finely chopped pecans

Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.

Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.

Remove from heat, and stir in coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.

For the ganache:
1 pound bittersweet or semisweet chocolate chips
2 1/2 cups heavy cream

Place chips in a large heat-proof bowl.

Bring cream to a boil over medium-high heat; pour directly over chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room.

Assembly:
Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metalspatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.

Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.

 

Cooking with Sid

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Here are the top 5 reasons I rarely cook:

  1. I get home too late
  2. I get home too late
  3. I get home too late
  4. I get home too late
  5. Sid

With my parents, sister and brother-in-law away this week, we had to re-jigger our schedule a bit, which left me cooking a seemingly simple dinner with 2 year old Sid while Shane picked Rose up at the gym.

Ravioli with sage butter takes very little effort, you simply boil the water and sautée a handful of sage leaves in butter while the ravioli cooks. Simple.

Also simple? Steamed asparagus with 2-minute blender hollandaise sauce (recipe below). Honestly, if I were left alone to make this meal it would not take more than 20 minutes. But with Sid, it somehow took over an hour.

Sid really likes to “help” cook, which to be truthful, is generally not all that helpful. I unplugged the food processor and let him squeeze an already squeezed lemon into the spout. When he began to repeatedly drop the rind through the spout and into the hollandaise, I put the lid on and let him drop lemon rind into the lid.

When he realized he could remove the lid and resume dropping the rind into the partially-made sauce, I removed him from the counter. This resulted in 10 minutes of screaming “I need the lemon! Please have the lemon! I neeeed it!” I think you get the picture.

Not to worry! Dinner was ultimately served and consumed by Shane, Rose and I. The hollandaise sauce was easy and delicious. Sid opted for a bowl of peanut butter.

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• Quick Blender Hollandaise •
from The New New York Times Cookbook
makes 3/4 cup

1/2 cup butter
3 egg yolks
Juice of 1/2 lemon
Salt, to taste
Pinch of cayenne

Melt butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of an electric blender or food processor. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth.

Scenes from a pizza night

Everyone is delighted when Shane decides to make pizza, we really think it’s the best “za” around. Because the pizza making is an ongoing process and he serves the pies as they come out of the oven, we like hang out with him in the kitchen while he cooks. It’s a really fun time, and everyone gets involved, in one way or another, even if it’s just making the chit-chat… or making a mess.

Now don’t worry, that 500 degree oven kills all germs. At least, that’s what we like to think.