Mother’s Day

By in family 3 Comments

Mother'sDay_IMG_0766I don’t have any pictures of Mother’s Day dinner, because I was too tired to take them, or to remember to take them, or even to remember to bring my camera to dinner. But that’s okay, because I try to have low expectations.

Honestly, I’m not the biggest fan of Mother’s Day. Like New Year’s Eve it’s a holiday so rife with pressure to be wonderful, that it seems like you’re just courting disappointment all day long. Maybe they should call it Try To Have A Nice Time With Your Family (And If It Doesn’t Work Out, That’s OK Too) Day.

I’m not saying this because I had a terrible Mother’s Day. I didn’t. But there’s something wrong with this picture, no? We’re supposed to be appreciating mothers, not raising their expectations to an unattainable level.

These days, you’re headed for a let-down from the moment you open your eyes on Mother’s Day morning. If you don’t get the biggest bunch of flowers, if you’re not totally pampered and relaxed, if your husband isn’t the most conscientious, selfless, forward-thinking 21st century man who never pisses you off, if your kids aren’t angels who sleep in and then bring you coffee in your nice, recently-laundered, white bed. That’s it. Mother’s Day Fail!

When Sid woke me up at 6:30am—after having woken up at 3:30, 4:30 and 5:30 already—and somehow Shane managed to remain asleep beside me, I knew it was going to be a rough day. That was okay, because I’d already dodged my first Mother’s Day bullet the night before.

My in-laws are in town, and on Saturday night, we made plans for Shane to meet them in Manhattan for brunch on Sunday, while I stayed back with the kids. A few hours after we made these plans, my old wheels started churning: Mother’s day… brunch… me alone with kids… not having brunch… not showering… probably not managing to feed myself at all… on Mother’s Day… Hmm.

I told Shane that even though I don’t really care about Mother’s Day, I suspected I was going to end up feeling bad if he left me alone with the kids on this particular Sunday. He suggested we all go out to brunch together, and why don’t we bring my parents too? Bullet dodged, but shouldn’t a mom not have to dodge bullets on Mom’s Day?

This reminds me of a few years ago when I requested no flowers or special treatment on Mother’s Day, because it’s clichéd. Halfway through my totally normal just like any other nothing-special-about-it Sunday, it became clear via facebook, that I was seemingly the only mom on the planet who didn’t get flowers, or something. I changed my mind about the flowers. My beloved willingly obliged, and ran out to the store to get some.

Again, something’s wrong here. How is a holiday with this much pressure, which you can’t escape even if you want to, supposed to benefit mom? I don’t get it.

What I get is this: Being greeted by my two super-smily kids and a couple of rainbow-loom bracelets in the morning. Watching Rose ride the Le Carousel at Bryant Park, over and over again, while sitting in the dappled-shade with my husband, baby, parents and in-laws on a gorgeously under-populated spring day in the city. Swinging from the monkey bars with Rose. Her insistence on buying me a pink, heart-shaped cheese cake with a plastic flower in it, for me to keep. My own mom. Shane cutting my food because Sid was too tired and fussy to be put down at dinner time. The quiet walk home, alone, with my sleepy baby who couldn’t last till desert. Rose tucked into bed for the night saying “Mom, I just have to cry because when I wake up tomorrow it won’t be Mother’s Day anymore.”

I’d much rather have these deliciously real mom moments—and all that goes with them—all of the time, than a mixed bouquet and brunch once a year. Wouldn’t you?

Lentils!

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Lentils_IMG_0638My aunt Dot made truly delicious lentils with cabbage and cumin, when she had us over for dinner recently. They were so good that making and posting about them went right to the top of my Steady Table to do list.

The recipe is originally from Madhur Jaffrey but my aunt found it via Smitten Kitchen, when she was looking for a way to use up her supply of CSA cabbage.

A couple of notes on the recipe. I purchased red lentils that appeared to be split, but I don’t think they’re the right kind because mine were totally cooked—to the point of being mushy, which was fine because I started dinner way late—in less than 30 minutes (the recipe says to cook for 1 1/4 hours). Also, I think the recipe needs a hell of a lot more salt than called for, just keep adding salt till it tastes good to you.

• Red Split Lentils With Cabbage •
from Madhur Jaffrey, Indian Cooking via Smitten Kitchen

Serves 4 to 6

1 1/4 cups red split lentils (masoor dal), picked over, washed and drained*
5 cups water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
1/2 pound cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced (jalapeños work fine)
1 1/2 teaspoons salt, plus more to taste
1 medium tomato, finely chopped
1/2 teaspoon peeled, finely grated fresh ginger

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours, or until cooked through and no longer watery. Stir a few times during the last 30 minutes. (See notes before recipe)

When the lentils cook, heat the oil in an 8 to 9 inch frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours (or until done, see notes above recipe), add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.

Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.

 

Quick non-pasta

By in picky eaters, quick

TurkeyChili_IMG_0634
What to serve when you’re pasta-weary and you need dinner in a hurry? 5 ingredient turkey chili for them, and a hearty salad—with almonds, goat cheese and roasted sweet potatoes—for me.

The chili went over well with Rose because we served it “free-style,” meaning, do-it-yourself toppings. It continues to amaze me that letting her add her own toppings turns a meal she’d ordinarily complain about, into a meal she’ll get excited about.TurkeyChili_IMG_0631

Stovetop mac & cheese

By in quick

Stovetop_Mac&Cheese_IMG_0626This recipe comes from the May 2014 issue of Martha Stewart Living. It’s such a hit that we’ve already had it twice, and it’s not even May yet!

It’s kind of like a combo between Pasta alla Carbonara (without the carbonara) and macaroni and cheese. A great, quick alternative to the big-deal baked mac & cheese we all love so much.

This recipe is delicious, relatively quick, and nearly perfect for a weeknight. I say nearly perfect because it requires that you make your own breadcrumbs by trimming the crusts off of a ciabatta and then pulsing it in the food processor. I don’t like to haul out my food processor on weeknights.

Maybe that sounds silly, but the removing it from the shelf and then washing the parts is just too much for a weeknight in my book.

Because we liked this dish so much, I decided to make a bunch of bread crumbs at once and freeze them. That way, next time I make it, the breadcrumb-making step is already taken care of.

A couple of other notes: You could probably save some time by buying pre-grated cheddar cheese, if you’re into that. It seems like 1 cup is going to be way too much pasta cooking water, but it’s not, the sauce continues to thicken as it sits. I make my cheese measurements a bit generous.

• Stove-Top Macaroni & Cheese •
from Martha Stewart Living Magazine

2-3 slices rustic bread (such as ciabatta), trimmed of crusts and cut into 1-inch pieces
1 tablespoon butter (recipe calls for unsalted, but salted is just fine)
1 lb fusilli or cavatappi (the recipe calls for spaghetti but I prefer a curly pasta)
3 large eggs
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese
1/2 cup heavy cream
1/2 teaspoon dijon mustard (this is essential)

Pulse the bread in a food processor until coarsely ground, or use breadcrumbs you’ve made previously. Toast breadcrumbs in a large skillet over medium heat, tossing until golden and crisp. Turn off the heat and add the butter, stirring to coat the bread crumbs. Set aside.

Cook the pasta in a large pot of salted water until al dente. Reserve 1 cup of cooking water then drain pasta.

While pasta is cooking, whisk together the eggs, cream, cheeses and mustard in a bowl. Season with salt and freshly ground pepper. 

Return pasta to pot and add cheese mixture, cook over low heat, stirring until sauce thickens, about 2 minutes. Add reserved pasta cooking water 1/4 cup at a time, stirring to make a creamy sauce. Top with bread crumbs and serve immediately.

 

 

 

Penne alla vodka

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PenneAllaVodka_IMG_0593We had family over from Ireland for the past two weeks, which is why I’ve been remiss in my posting. I neglected to post about a lot of really great meals, and I hope to revisit some of the recipes and get them up here for you.

In the mean time, we’ve been eating Penne Alla Vodka made with fusilli. It’s really good with fusilli because the sauce gets all stuck in and around the spirals. If you’ve never made Penne (or fusilli) Alla Vodka, you should really try it. It’s not complicated, despite the fancy name, and it’s quick, good for weeknights. The recipe is here.PenneAllaVodka_IMG_0610

Nicoise-ish salad and grilled chicken

By in quick

Nicoise-ish_IMG_0583This was a great, quick, last-minute, post-travel meal. Simple grilled chicken breasts (aka Weekday Chicken) and a Niçoise-inspired salad.

For the salad, I used a mixture of arugula and baby spinach, topped with slivered yellow pepper, radish slices, hard-boiled egg rounds (it is Easter Sunday after all), kalamata olives, and boiled new potatoes tossed in leftover pesto. The dressing was a simple dijon vinaigrette.

Baby Sid has officially lost interest the behemoth baby swing, and made his table-top debut in the Bumbo seat tonight. He’s not ready for solids yet, but we gave him a spoon so he wouldn’t feel left out.
DinnerCutie_IMG_0588

Easter Saturday

By in family, parties 4 Comments

(click on the photos for slide show view, and description)

As you might recall from last year, we celebrate Easter on Saturday. This is mostly because it’s more convenient for the people who have to drive several hours to get home, to do that the next day. Also, it means a lot of folks who ordinarily wouldn’t be able to make it due to their own family celebrations, can join us.

The menu is always a selection of salads and savory pies, and meat of some sort. For pies this year, we had Geraldine Ferraro’s Easter Pie, Torta Verde and new addition: mozzarella pie with kale and sun dried tomatoes.

The salads were barley with corn, parsley and endive, roasted beet, onion and lentil, celery with golden raisins, almonds and herbs, fennel and orange with avocado and herbs, and a delicious mixed green.

Lamb was the featured meat, both roasted (over spoons), and in meatball form with tzatziki dipping sauce.

That’s pretty much all I can tell you as I did not help out even a little bit this year, because, you know, I’ve got a baby.

Friday by Dad

By in family 1 Comment

ShrimpInSauce_IMG_0513On Friday we traveled up to my folks’ place with Shane’s brother and his family for the Easter weekend. Because they are wonderful, my parents welcomed us with a delicious dinner, and drinks of course.

My dad made shrimp cooked in tomato sauce which you eat with crusty bread slathered with creamy Irish butter. My mom was sous chef and salad-contributor. There’s really nothing better than coming home to my parents’ cooking.

Also, there were a lot of stripes.
Kitchen_IMG_0509

Passover

By in parties

Yup, somehow we ended up hosting a last-minute Passover Seder and dinner for 10. I won’t bother to tell you how a goy like me end up with this honor, but I will tell you how I got it done on short notice and with just a few hours prep time.

The first step was to channel my inner Rita, who loves the challenge of a party that requires more work than seems humanly possible. Also, the promise of Passover Crack kept me going. Most importantly though, I had more than a little help from my aunt Gail, who’s an actual chosen person (in case you were thinking wtf).

Gail led the Seder, and provided the Seder plate, charoseth, maror, wine, flowers, gefilte fish, and matzo ball soup, as well as a host of other essential ingredients.

I’m not sure how the actual Seder went because it coincided with baby Sid’s ‘falling apart time,’ and I had to leave the table to put him to bed. From the bedroom, it sounded like there were some good discussions going on. All in all, a huge success.

On the menu: Matzo Ball Soup by Gail, Shane’s Easy Oven Fries, Roast Chicken made by me with telephone support from my dad (recipe below), a beautiful salad that I forgot to photograph, roasted eggplant with pesto and goat cheese, hard boiled eggs and gefilte fish on the side, and for dessert, the always-addictive Passover Crack (recipe also below).

Extra thanks to Gail for the suggestion and help and to Shane for his bang-up post-dinner cleaning job. And to Sid, for napping.

• Easy, Delicious, Roast Chicken •
with help from my dad
serves 8-10

Two 3lb certified humane chickens (I like Murray’s)
1 stick salted butter, cut in half
2 lemons
1 bunch fresh thyme
1 bunch parsley
olive oil
salt & pepper

Heat oven to 350 degrees. Remove the innards from the chickens, rinse them inside and out, pat outside dry and sprinkle the insides with salt and pepper. Roll the lemons on the counter with you hand to soften, then cut several slices into the lemon lengthwise, all around. Stuff each chicken with a lemon, half a bunch of thyme, half a bunch of parsley and half a stick of butter. Put them into a roasting pan where they will fit somewhat tightly, breast side down. Salt and pepper the bottom side of each chicken, then drizzle with olive oil. Flip so the chickens are breast-side up and then salt, pepper and olive oil the tops. Cook for about an hour and a half, basting frequently, until the juices run clear. Remove from oven, let sit for 10 minutes or so and carve.

• Passover Crack •
from Smitten Kitchen

4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with matzo or crackers, covering all parts. If using matzo, you’ll need to break pieces to fit any extra spaces.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)

Once completely cool — you can speed this process up in the fridge— break it into pieces and store it in a container. It should keep for a week.

 

 

 

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