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I shoulda measured broccoli & cheddar soup

September 6, 2019 By Nina Max in quick, Vegetarian 1 Comment

My mom is an excellent cook. In particular she is an excellent intuitive cook. When we were kids we’d compliment her on a meal and she’d say “Well, enjoy it because you’ll never have it again.” Because she’d totally just made it up on the fly.

This was on my mind today when I decided to make Broccoli & Cheddar soup.

Until the other day—when my daughter got a cup of said soup from a questionable-looking crock at Stop & Shop—I hadn’t thought of Broccoli & Cheddar soup since the 90’s when they used to serve it in bread bowls at restaurants that specialized (weirdly) in soup served in bread bowls. Back then, I refused to eat it because it was trendy, and the bread bowls seemed wasteful. But in hindsight, I can see how Broccoli & Cheese soup might actually be delicious.

I whipped up a batch in no time and it was really good. So good that I wish I’d measured. Alas, I’ll have to enjoy it because… I may not ever have it again.

Here’s what I recommend if you’d like to try it, yours might come out delicious too, you never know!

• Broccoli & Cheddar Soup•
edited to me more precise on 12/6/19

Ingredients
6 tablespoons butter, divided
2 small shallots, minced

1 small head of broccoli, chopped
Salt
Water

Flour
1-1/2 cups whole milk (approx)
1-1/2 cups grated white cheddar (approx – when in doubt use more)
pinch nutmeg
pinch cayenne

Melt 3 tablespoons butter in an enamel pot and sautée two minced shallots in that butter until soft. To the shallots and butter, add a small head of broccoli, chopped into floret-sized chunks, stems and all. Sautée that for a couple of minutes then added a good amount of salt and about half an inch of water (ie: add water to the pan until you’ve got 1/2 an inch). Cover and let simmer over low heat.

To make a simple bechamel, add 3 tablespoons butter to a small saucepan and melt over medium heat. Add a heaping soup spoon full (about 2 tablespoons) of flour and mix it for a minute. Then, add a cup and a half of warmed whole milk, turn the heat to medium-low and stir until thickened (less than 5 minutes). 

Grate a cup and a half of sharp white cheddar and add it to the bechamel with some salt, a pinch of nutmeg and a pinch of cayenne. Stir together till smooth. Add the cheese sauce to your broccoli and water. Turn off the heat and blend with a hand blender, until the big chunks are gone.

Serve with a pinch of cayenne for color. Also wonderful with homemade croutons!

Saying goodbye to a sport that defines you

July 6, 2019 By Nina Max in family 3 Comments


Here’s Rose when she was 4 or maybe 5, in her tiny leo. Leo, that’s what gymnasts call a leotard.

I know that now, like I know what a kip and a giant and a layout are, because gymnastics has woven itself into the very fabric of who my daughter is.

Rose had to give up her sport a few weeks ago. Her back pain had come back the previous week but she didn’t tell me, because she knew what it meant.

Her body is telling her to stop. She had an L5 vertebrae stress fracture at the end of last summer. Some kids recover, and some kids just keep having back trouble over and over. For Rose, it seems to be the latter.

I always thought I might be relieved if she ever stopped. I barely remember the time before I spent my weeknights driving back and forth to the gym. Before I spent winter weekends sitting in bleachers with an elevated heart rate, watching incredible girls do seemingly impossible things.

Instead of feeling relieved, I feel grief.

I didn’t anticipate the way my stomach would drop when I went to put one of her leotards in the washer, and the feeling in my chest when I zipped up her gym bag and realized we won’t be needing it anymore.

When she was injured the first time, people asked why I didn’t insist she quit. “A back is forever,” they said. A point well taken, until you see your 11 year old with a broken heart, because she can’t do the thing she feels defines her.

She can barely remember life before gymnastics.

This thing that has become such a huge part of who she is, is no longer part of her life. The community she has at the gym, her teammates and coaches, working so hard together, for so many hours every damn week, year-round, year after year. It’s gone now.

In 7 years, there were maybe three times when she said she didn’t feel like going. She was ok with progressing at her own pace even when her teammates surpassed her. She was ok with not winning. She just wanted to be in that gym, where she was so comfortable, among her people, doing the thing she loved the most. She was tenacious and resilient.

She is.

I’ve heard the expression “once a gymnast, always a gymnast” and I’m kind of starting to get that now. Gymnastics is not a long-term sport (unless you’re Oksana Chusovitina) but it teaches some forever life-skills.

Rose has learned to be tough and resilient. To be part of a team and a community. To train harder than most adults. To manage time, expectations and nerves. To face defeat and keep going. To succeed with grace. To push herself out of her comfort zone and overcome fear.

Though she’ll no longer be tumbling, balancing and swinging, because of gymnastics she’s already got more coping skills than your average adult.

It’s been a couple of weeks since I started writing this post and Rose is doing ok. She says she might want to join a rock climbing team. She does NOT want to do dance.

For now, she’s enjoying being a normal 11 year old and relishing the first summer she’s had “free,” for as long as she can remember.

And, salute!

 

Food for the end of an era

June 6, 2019 By Nina Max in family 1 Comment

Last weekend, I saw my son eat more food in one sitting then I’ve ever seen him eat in his life. Also, he graduated from Pre-K. These two things are related.

When Sid was 20 months old we enrolled him in daycare. His daycare is one of those places for children of working parents. They open at 7am and close at 6pm. Kids start there as early as 2 months and stay there until they go to kindergarten. When they graduate, it’s kind of a big deal, and it comes with a lot of big emotions.

Sunday evening after graduation, I found myself alone in the kitchen with my feelings. To keep from weeping, I attempted to recreate the Peruvian fried rice dish that daycare serves for lunch on Thursdays. It’s the dish I saw Sid eat—like I’ve never seen him eat before—at his graduation party.

The dish is Arroz Chaufa, Peruvian fried rice. Both of my kids adore it. It’s got 3 kinds of protein, “a little bit of salad,” and a whole lot of sentimental value. Perfect to cook up on a Sunday for lunches all week. And if you’re not into hot dogs, I think this dish would be just fine without them.

• Arroz Chaufa (Peruvian Fried Rice) •
recipe cobbled together from various sources

Ingredients:
1 cup uncooked rice
2 cups water
a dash of oil
2 tsp minced garlic
3 tablespoons vegetable or canola oil
1 breast from a roast chicken, shredded
3 eggs
1 tablespoon of milk
4 hot dogs, chopped into approx. ½ inch rounds (optional)
1 bunch scallions, chopped
½ red pepper, diced
2 teaspoons fresh ginger, minced
Soy sauce to taste
Salt & pepper to taste

Put rice, water, 1 teaspoon minced garlic, a dash of oil, and 1/2 teaspoon salt into a saucepan, bring to a simmer, cover and simmer until done. Turn off the heat and leave covered.

Meanwhile, Shred the chicken breast and set aside.

Mix the eggs and the milk together with a fork. Heat 1 tablespoon oil in a nonstick skillet and cook the egg, scrambling and chopping with a wooden spoon, until cooked and in bite-sized pieces. Remove from pan and set aside.

Add another tablespoon of oil to the skillet and add the hot dogs. Cook until browned on both sides. Remove with a slotted spoon leaving the oil in the skillet. Set the hot dogs aside.

Add the last tablespoon of oil to the oil in the skillet and cook the garlic, ginger, red pepper and scallion until soft. 

Add the rice, hot dog, egg, chicken and vegetables to a pot or skillet large enough to accommodate it all, and stir to combine. Add soy sauce, salt and pepper to taste and serve. If it’s dry, add a tablespoon of hot water.

I’m gonna miss you when you stop eating breakfast in the bathroom

March 26, 2019 By Nina Max in family 3 Comments

My son insists on eating breakfast in the bathroom, while I shower. He lines up his “friends” on the sill and eats by the window, between the toilet and the litter box (this may be why he never gets sick).

At times, I find it annoying. There are cinnamon toast crumbs, whipped cream smears and cranberry juice rings to clean up each morning. I never get to shower in privacy.

But this morning seeing him and his friends by the window filled me with something like joyful calm.

I had insomina last night from thinking about the past. This is a thing that happens, my brain does it’s indexing and won’t let me sleep because of it.

Last night, we were indexing our 14 year tenure in New York City. “How were the refrigerators positioned in our Bushwick apartments? Did I spend more time in Midtown, Union Square or below Houston? Which was the bathroom we painted gold?”

Then, “OMG we’re so old.” And, repeat.

To stop this torturous cycle, I lay down with each with my kids. I inhaled their scents, they still have nice smells most of the time.

It’s going fast now, they are 5 and 11, no-longer-baby and almost-teen. I am mindful of being mindful. Every day I make sure to enjoy them, love them, experience them, as they are, right now.

One day, maybe soon, Sid will give up his morning routine. And even though I’ve been known to moan about the mess and the lack of privacy, I know I’m gonna miss him when he stops eating breakfast in the bathroom.

So, as my late Aunt Carole used to say “Here’s to now.”

 

 

St. Patrick’s Day

March 17, 2019 By Nina Max in family, parties

My mom and I love an excuse for a color-themed meal. When I was a kid, green dinner on St. Pats Day, and red dinner on Valentine’s was a tradition. My mom really went all out this year, digging up an Irishy-looking table cloth and some shamrock dishes.

And of course the food was all green, or mostly-green.
But no corned beef and cabbage for us, no. We had spinach pasta with spinach pesto, escarole with white beans.

Green peppers stuffed with feta cheese.

Salmon, topped with a green brussels sprout for Shane, since he’s laying off the pasta at the moment, and Rose because she loves any food that once had a heartbeat.

And of course green lemonade. About which Sid—who has recently become very vocal, politically—exclaimed “Free lemonade for all people except Donald Trump!”

Happy St. Pat’s y’all.

incredible 3 (or 4) ingredient flourless chocolate cake

March 10, 2019 By Nina Max in cakes, dessert 2 Comments

When my kids grow up, I’m pretty sure they’ll tell people that whenever they were bored, I would say “Well why don’t you draw, or bake something?” And that will be the reason they became artists or bakers… or lawyers, depending on how things go.

This weekend was a good one for baking done by Rose, who’s 11 now. Saturday morning she made biscuits and gravy, and today she made this totally amazing, utterly moist, pretty much to-die-for, 3 ingredient chocolate cake*.

I had bookmarked the cake because I saw one of those time-lapse videos on Epicurious (I am a real sucker for time-lapse cooking videos) and it seemed like the perfect to lay on Rose the next time she complained of boredom.

So here it is, highly recommended. It’s so easy, your kid can make it. And it’s gluten free too, if that’s how you roll.

*Rose argues that salt is technically an ingredient.

• 3 or 4 Ingredient Flourless Chocolate Cake •
from Epicurious

Ingredients
1 cup (2 sticks) unsalted butter, plus more for pan
8 large eggs
16 ounces semisweet chocolate chips
1/4 teaspoon fine sea salt

Special Equipment

A 9 or 10″ diameter springform pan

Instructions

Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.

Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.

Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.

Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1″.

Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30–40 minutes. Let cool before serving.

We’re doing fine

February 26, 2019 By Nina Max in quick

Did you think the low-carb diet was the end of The Steady Table? Nope! Neither the blog nor the diet are over. We’re two months in and doing just fine.

Shane has lost a ton of weight. 30 pounds, or maybe 60? I’m not sure but it’s a lot. He lets loose sometimes and has a bowl of cereal, or a manhattan and that’s ok because he also seems happier.

Tonight we had bread-less BLTs and Brie-LTs. I probably did not invent the bread-less BLT, but because I’ve never made it before I feel like I did. It’s pretty awesome, like a salad you can eat with your hands.

Here’s the deal, it takes 5 minutes plus the time to cook the bacon. You get yourself some nice romaine lettuce leaves, schmear on some mayo, add a few slices of bacon (or brie) and top with sliced grape tomatoes, salt and pepper. Serve with a side of avocado. Enjoy!

xoxo

Year of the diet?

January 18, 2019 By Nina Max in family 1 Comment Tags: brussels sprouts, low-carb, salmon

I don’t like diets. Trendy diets make me want to smear gluten and dairy all over myself, go out in public and touch things that don’t belong to me. Pyramid schemes and/or brain-washy (yeah, that’s a word) diets make me want to go out and shake people I thought I knew, while screaming “Get a hold of yourself, Stevia does NOT taste good!”

Unfortunately—as evidenced by my husband’s large, round belly—it is not enough to simply give it your best effort 75-90% of the time. And because I don’t want Shane to suffer an early demise due to heart disease, diabetes or other round-belly ailments, we started the new year with a diet. A low carb diet.

You heard me right. My family who eats pasta at least three times a week and pizza at least once, has gone low-carb.

Let that sink in for a bit.

This is not a permanent thing, mind you. We have not forsaken pasta and bread. Never! Instead, we’re taking this opportunity to learn about the many good things to eat that are not pasta and bread.

We’re eating more proteins, plenty of healthful fats (and some unhealthful ones), and boatloads of veggies.

Despite the extra planning required, it’s going remarkably well. Shane has lost over 15 pounds—you go, guy! Rose is happy because she loves meat. I am happy because veggies are no longer an afterthought at meal time. And Sid, he’s never liked dinner anyways, so for him it’s business as usual.

Our favorite weeknight meal that we’ve resurrected from the archives is Salmon & Brussels Sprouts with Ginger Scallion Sauce from Dinner A Love Story I make the sprouts separately (vegetarian) by sauteéing them with olive oil, salt and red pepper flakes and then pour the scallion sauce on them at the table. You can round it out nicely with a side of rice if you’re not on a low-carb diet.

Follow us on instagram to see more of our low-carb nonsense… I mean, adventures.

Happy 2019!

Christmas 2018

December 31, 2018 By Nina Max in family, holidays, parties Tags: art, christmas, collage, parties, vegetarian

Lottery number and instructions
Because who doesn’t need a little leather-clad crotch at the Christmas table
Lucky number 5
A car that drives (you) up the wall
Dad charging said cars
Nice cube
Watching you
Pork ready to go
Peas with mint
Another elegant lottery cube
Hello 6
And number three
Auntie Anna with the cheese bread
Crispy duck-fat potatoes
Vegetarian potatoes, carrot and cilantro salad, sugar snap peas, orange, olive and fennel salad, peas with mint
Meanwhile, at the kids table
“Kid’s meal”
Story break
A zig-zag table for 26
Shane’s pork
Shane’s plate

This was a good Christmas. There have been bad ones: The time we had to eat at a Chinese restaurant because our house was under construction, and we thought we had a private room but didn’t, and my toddler was so crazed and aggressive that people at the table next to us cried and left.

The time when there was a blizzard and, one at a time, people called to tell us they wouldn’t make it, and my mom stopped cooking, and my sister cried in the back hall because it didn’t feel like Christmas. And all those years where loved ones were sick or no longer with us (I prefer to block those out).

But this was a good one. Everything as it should be, magical and cozy with just the right amount of craziness. And artwork!

First, the artwork. I’ve had this idea lately about low-stakes artwork (and low-stakes other-stuff-in-life too). The gist is that when you’re feeling creatively challenged, you do something low-stakes to take the pressure off.

A painter friend of mine once referred to it as back yard work vs. front yard work. Your front yard (real or hypothetical) is what everyone sees from the street and judges you on, but in your back yard you can be messy and muddy and have fun because nobody’s looking.

After not having a studio for a while now, Shane recently set up some space to work in our basement. Our annual Christmas Lottery gift was the perfect low-stakes project for him to get back up and running.

In the week or so before Christmas Shane worked into the wee hours in his new studio creating cubes, each a distinct Shane Murray collage with a number on it.

At our dinner table, each place setting had a collage-cube on it, which was our gift to everyone, and also each guests’ opportunity to win either the big or the grand prize in the Christmas Lottery (more on Christmas Lottery below).

We had 26 for dinner this year with squash soup, followed by pork with apricot filling and crispy duck fat potatoes (with a crisco version for the vegetarians) by Shane, who was in the kitchen pretty much all day.

My mom planned ahead enough to outsource the carrot and cilantro salad, the orange, olive and fennel salad and the gravlax appetizer. There were two kinds of peas (sugar snap and minted) and epic proportions of aunt Gail’s addictive cheese bread.

In a break from tradition my sister did not make her yule log. My mom thinks everyone is too full after dinner to eat it, though I recall that it gets devoured so quickly that there’s never enough for stragglers who’ve wandered away from the table for a moment. Instead, we had ice cream and aunt Iris’ famous Kourabiedes cookies.

Notes:
In case you’re new or forgot, here’s a refresher on how our Christmas Lottery works:  Christmas Lottery is not a Yankee Swap or a Secret Santa, like many think. It’s literally a lottery run by Shane, the kids and I.

There are two prizes, the Big Prize, which is the lesser prize, and the Grand Prize which is a big deal. Some of the Grand Prize gifts over the years have been: a whole entire prosciutto, a magnum of Jameson whiskey, an industrial bubble machine, Bacon of the Month Club, half a wheel of Parmesan cheese, you get the picture.

The Big Prize is a (much) lesser gift, that hints somehow (usually pretty vaguely) at what the Grand Prize will be. This year the Big Prize was a light-up LED Eiffel Tower figurine. The grand prize was the Harry & David Ultimate Supreme Tower of Treats. So Eiffel Tower / Tower of Treats, you get it.

Archives:
Christmas 2017
Christmas 2014
Christmas 2012

 

But first, soup

December 27, 2018 By Nina Max in Vegetarian

Before I tell you about Christmas—because that takes a while—let me tell you about the amazing butternut squash soup we had last week. I made it because Shane was busy with an elaborate beef stew, and I wanted more than just salad for dinner.

The thing that makes this soup special is the fresh herbs (thyme and rosemary) and the gruyere croutons, which I made from a bagel we had in the freezer because there wasn’t any good crusty bread around. The bagel worked fine, it was a good bagel to begin with.

This soup makes a fantastic vegetarian meal—particularly with the addition of a salad—because the croutons are almost like adding a little grilled cheese sandwich.

• Butternut Squash Soup with Gruyere Croutons •
adapted from this recipe
serves 4-6, vegetarian

Ingredients

Soup
2 tablespoons butter
1/2 large onion, finely chopped
2 garlic cloves, chopped
3 cups vegetable broth (or 3 teaspoons vegetable Better Than Bouillon mixed with 3 cups water)
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
1/4 cup whipping cream

Croutons
soft butter for spreading (about two tablespoons
8 1/4-inch-thick baguette bread slices (bagel slices work in a pinch)
1/2 cup grated Gruyère cheese
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh sage

Instructions

Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Remove pot from stove and puree using an immersion blender. Stir in cream and bring to a simmer. Season with salt and pepper. 

Prepare the croutons. Preheat broiler. Butter 1 side of each bread or bagel slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute.

Ladle soup into bowls. Top each with a crouton or two and serve.

 

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