I really like the Smitten Kitchen website. I have been following it for years, and have made numerous wonderful recipes.
One of my favorite brownie recipes is:
http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/
I recently made this tart, and I made it again.
http://smittenkitchen.com/blog/2016/03/chocolate-peanut-butter-tart/
Both are big hits.
I have also made this:
http://smittenkitchen.com/blog/2013/11/cauliflower-with-brown-butter-crumbs/
and this:
http://smittenkitchen.com/blog/2009/11/salted-brown-butter-crispy-treats/
Saturday, April 2, 2016
Sunday, February 28, 2016
Three out of Four Isn't Bad
Last night, I made another new dish, which three out of four us really liked. I am learning you can't please everyone every night. However, I made a wide variety of foods, so if you don't like something one night, there is always tomorrow.
The recipe for Basmati and Wild Rice with Chickpeas, Currants and Herbs appears later in the post. I served it with homemade hummus, carrots and cooked asparagus.
Over my coffee this morning, I was reading the Boston Sunday Globe, including the magazine section, which included this article. When people hear what I cook for dinner, I get the typical "My kids would never eat that." After reading the article, I hear what some people are saying - their kids are picky. And in order to make dinner life more pleasant, parents cook what the kids want to eat, typically chicken nuggets, mac and cheese, pizza, etc. When my kids were young (under five), I cooked two meals - an adult meal and a kid meal. As the kids got older, and were exposed to more and more food, I stopped. I declared in my own house, once the little one started kindergarten we were done with kid food (yes, no chicken nuggets for dinner) at the daily dinner. Of course, if I served chicken or fish, I would make a vegetarian dish for my husband, however it was very similar to the meat based dish. When designing meals, I tried to include one element that each kid liked (my daughter didn't like rice for a long time). But you were expected to put a little of everything on the plate. As they got older, you were expected to try a little of everything on the plate. And now, at ages 9 and 13, they are expected to eat what is on the plate. Sure, it creates some "I don't like X" however they know they can either eat, or not eat. However, if the kids decide not to eat, dinner is over. After five years of doing this, each kid has skipped dinner less than five times. Of course if the new recipe is horrible (both parents deem it horrible), then there is ice cream for all!
I also want to share one other experience before I post the recipe. Back when my oldest attended preschool birthday parties the standard party food was pizza, fruit and cake. My son did not eat pizza. I did not bring another food with me. He just ate the fruit (or veggies) and didn't say anything. (He didnt' eat the cake either but that is another story). One day in first grade he attended a soccer party after school. At 5 PM, I picked him up and he said "How come you never serve pizza? It is sooooooooo yummy." Turns out he was so hungry from playing soccer for an hour, he didn't care what he ate, so he accepted the slice of pizza. You never know.
Here is the recipe that I promised, adapted from Yotam Ottolenghi's Jerusalem cookbook.
1/3 cup wild rice
2 1/2 T olive oil
1 cup basmatic rice
1 1/2 cups boiling water
2 tsp cumin seeds
1 1/2 tsp curry powder
one 15 oz can chickpeas, rinsed
3/4 cup sunflower oil
1 medium onion thinly sliced
1 1/2 tsp flour
2/3 cup currants
2 T fresh chopped dill
salt and pepper
In a small pot, put the wild rice with two cups of water. Bring to a boil, and then simmer for 40 minutes. Drain and set aside.
In other pot, put 1 T olive oil and heat on high. Add rice and some salt, and stir for 2 minutes. Then carefully add boiling water and salt and stir. Cover and turn to low and simmer for 15 minutes. Then remove the pot from the heat, cover the lid with a clean towel and cover and let sit for 10 minutes.
Put the onion and flour in a small bowl together and toss.
Heat the 1.5 T of olive oil in a saucepan over high. Add cumin seeds and curry powder and stir. Then add chickpeas and salt. Stir quickly and remove from heat.
Put the chickpeas in a large mixing bowl, add the wild rice and basmati rice. Clean saucepan, and then put sunflower oil and heat over high heat. When hot, add 1/3 of the onions and watch. After 4-5 minutes take out the onions and put on a paper towel on a drying rack to drain. Continue with another 1/3 of the onion, and then finish the last third. Sprinkle onion with a small amount of salt.
Put the onions and currants in the bowl with the chopped dill. Stir and serve!
The recipe for Basmati and Wild Rice with Chickpeas, Currants and Herbs appears later in the post. I served it with homemade hummus, carrots and cooked asparagus.
Over my coffee this morning, I was reading the Boston Sunday Globe, including the magazine section, which included this article. When people hear what I cook for dinner, I get the typical "My kids would never eat that." After reading the article, I hear what some people are saying - their kids are picky. And in order to make dinner life more pleasant, parents cook what the kids want to eat, typically chicken nuggets, mac and cheese, pizza, etc. When my kids were young (under five), I cooked two meals - an adult meal and a kid meal. As the kids got older, and were exposed to more and more food, I stopped. I declared in my own house, once the little one started kindergarten we were done with kid food (yes, no chicken nuggets for dinner) at the daily dinner. Of course, if I served chicken or fish, I would make a vegetarian dish for my husband, however it was very similar to the meat based dish. When designing meals, I tried to include one element that each kid liked (my daughter didn't like rice for a long time). But you were expected to put a little of everything on the plate. As they got older, you were expected to try a little of everything on the plate. And now, at ages 9 and 13, they are expected to eat what is on the plate. Sure, it creates some "I don't like X" however they know they can either eat, or not eat. However, if the kids decide not to eat, dinner is over. After five years of doing this, each kid has skipped dinner less than five times. Of course if the new recipe is horrible (both parents deem it horrible), then there is ice cream for all!
I also want to share one other experience before I post the recipe. Back when my oldest attended preschool birthday parties the standard party food was pizza, fruit and cake. My son did not eat pizza. I did not bring another food with me. He just ate the fruit (or veggies) and didn't say anything. (He didnt' eat the cake either but that is another story). One day in first grade he attended a soccer party after school. At 5 PM, I picked him up and he said "How come you never serve pizza? It is sooooooooo yummy." Turns out he was so hungry from playing soccer for an hour, he didn't care what he ate, so he accepted the slice of pizza. You never know.
Here is the recipe that I promised, adapted from Yotam Ottolenghi's Jerusalem cookbook.
1/3 cup wild rice
2 1/2 T olive oil
1 cup basmatic rice
1 1/2 cups boiling water
2 tsp cumin seeds
1 1/2 tsp curry powder
one 15 oz can chickpeas, rinsed
3/4 cup sunflower oil
1 medium onion thinly sliced
1 1/2 tsp flour
2/3 cup currants
2 T fresh chopped dill
salt and pepper
In a small pot, put the wild rice with two cups of water. Bring to a boil, and then simmer for 40 minutes. Drain and set aside.
In other pot, put 1 T olive oil and heat on high. Add rice and some salt, and stir for 2 minutes. Then carefully add boiling water and salt and stir. Cover and turn to low and simmer for 15 minutes. Then remove the pot from the heat, cover the lid with a clean towel and cover and let sit for 10 minutes.
Put the onion and flour in a small bowl together and toss.
Heat the 1.5 T of olive oil in a saucepan over high. Add cumin seeds and curry powder and stir. Then add chickpeas and salt. Stir quickly and remove from heat.
Put the chickpeas in a large mixing bowl, add the wild rice and basmati rice. Clean saucepan, and then put sunflower oil and heat over high heat. When hot, add 1/3 of the onions and watch. After 4-5 minutes take out the onions and put on a paper towel on a drying rack to drain. Continue with another 1/3 of the onion, and then finish the last third. Sprinkle onion with a small amount of salt.
Put the onions and currants in the bowl with the chopped dill. Stir and serve!
Wednesday, February 17, 2016
General Tso's Cauliflower
My fellow blogger, Karen, made this dinner for her family, and I was inspired after her post.
Recipe
I followed her recipe, including doubling the sauce so I had enough for the rice. We might cut down on the soy sauce, since we found it a bit salty, but it was a big hit over at the Weitzman house.
Thanks Karen!
Recipe
I followed her recipe, including doubling the sauce so I had enough for the rice. We might cut down on the soy sauce, since we found it a bit salty, but it was a big hit over at the Weitzman house.
Thanks Karen!
Sunday, January 17, 2016
Eggplant Parmigiana
Another cold night in New England. A perfect Sunday night for Eggplant Parmigiana.
2 cups pasta sauce (or slip in your homemade pasta sauce)
2 large eggs
2 T water
1 cup panko breadcrumbs (might need more, so don't put it away)
1/3 cup grated Parmesan cheese
2 unpeeled eggplant
1/2 cup olive oil
2 cups shredded mozzarella cheese
Cut the eggplant into 1/4 inch discs.
Mix the egg and water and put in a pie plate. Mix breadcrumbs and Parmesan cheese and put in a second pie plate.
Dip eggplant slices into egg mixture, and then coat with breadcrumbs. Put on plate.
Heat oil in 2 12 inch skillets over medium heat. Cook about 4-5 slices of eggplant in each pan. Flip when golden brown (five minutes). Once second side is cooked, put cooked slices on paper toweled wire cooling racks. Repeat until all eggplant is cooked.
Preheat oven to 350.
Grease 11 x 7 inch pan with Pam. Put half the slices (overlapping) onto the bottom. Pour one cup of sauce on top, followed by one cup of mozzarella cheese. Repeat with eggplant, sauce and cheese.
Bake uncovered for 25 minutes. Serve with pasta.
2 cups pasta sauce (or slip in your homemade pasta sauce)
2 large eggs
2 T water
1 cup panko breadcrumbs (might need more, so don't put it away)
1/3 cup grated Parmesan cheese
2 unpeeled eggplant
1/2 cup olive oil
2 cups shredded mozzarella cheese
Cut the eggplant into 1/4 inch discs.
Mix the egg and water and put in a pie plate. Mix breadcrumbs and Parmesan cheese and put in a second pie plate.
Dip eggplant slices into egg mixture, and then coat with breadcrumbs. Put on plate.
Heat oil in 2 12 inch skillets over medium heat. Cook about 4-5 slices of eggplant in each pan. Flip when golden brown (five minutes). Once second side is cooked, put cooked slices on paper toweled wire cooling racks. Repeat until all eggplant is cooked.
Preheat oven to 350.
Grease 11 x 7 inch pan with Pam. Put half the slices (overlapping) onto the bottom. Pour one cup of sauce on top, followed by one cup of mozzarella cheese. Repeat with eggplant, sauce and cheese.
Bake uncovered for 25 minutes. Serve with pasta.
Tuesday, December 29, 2015
Out on the Town
This year we are spending the December vacation at home. On Sunday, we decided to go see the Isabella Stewart Gardner Museum with the kids. It was a fabulous museum, stuffed with art and information. We got to talk about the March, 1990 art heist and the ramifications of that and also how the museum must stay as she left it. . . . very interesting.
Then it was time for a late lunch or early dinner. The museum café was not calling us, and we decided to hop back on the train and bring the kids to Babbo.
We started out with the most delicious bread and breadsticks. Our appetizers were Farro, Squash & Stracciatella and Suppli Al Telefono (Saffron Risotto, Tomato, Scarmorza). I would make the worst photojournalist, because we ate the whole farro dish before I realized that I forgot to take a picture of the amazing dish. But I did snap a photo of the saffron risotto balls:
Then it was time for a late lunch or early dinner. The museum café was not calling us, and we decided to hop back on the train and bring the kids to Babbo.
We started out with the most delicious bread and breadsticks. Our appetizers were Farro, Squash & Stracciatella and Suppli Al Telefono (Saffron Risotto, Tomato, Scarmorza). I would make the worst photojournalist, because we ate the whole farro dish before I realized that I forgot to take a picture of the amazing dish. But I did snap a photo of the saffron risotto balls:
Next up was the main meal for each of us. Adam got a mushroom pizza:
Mark ate a margherita pizza:
Naomi ordered a calzone:
I ordered gnocchi ai frutti di mare:
All I can say is that we were all very happy. And then we surprised the kids by allowing each of them to order a dessert with the understanding that the parents were going to share (more than a bite). Mark ordered the Black and White: Milk Chocolate Chip Gelato, Crème Fraiche Gelato, Hazalnut Croccante, Chocolate, Caramel Crema and Naomi ordered Gingerbread Coppetta which was Eggnog Gelato, Ginger Molasses Cake, Coconut Crema, Peppermint Kisses. A great meal was eaten by all!
Thursday, December 24, 2015
December 2015
December has been a busy month for all of us. Naomi was in her first Nutcracker performance and loved it.
Girl Scout Cookie Selling Season has started. This is a photo of last year's cookie delivery. There is still time to order!
Chanukah came and went:
Girl Scout Cookie Selling Season has started. This is a photo of last year's cookie delivery. There is still time to order!
Chanukah came and went:
The Middle School Band performed:
Saturday, November 28, 2015
Thanksgiving Menu
I know, I am late. . . . . . however, my to do list was long and yesterday was too nice to stay inside.
This year's menu:
Hummus
Pickles and Olives
Homemade Challah
Knishes from the Butcherie (Beef Knishes and Kasha Knishes)
Pigs in a Blanket
Canned Cranberry Sauce
Cranberry Orange Relish
Pickled Cranberries
Turkey
Gravy
Tuscan Beans with Sage from Moosewood
Stuffing
Sweet Potato with Marshmallow
Cauliflower and Carrots
Stir Fried Veggies
Green Beans with Crispy Shallots from Kosher By Design
And dessert:
Fruit
Apple Pie from the Pie and Pastry Bible
Pumpkin Pie from the Pie and Pastry Bible
Candied Cranberry Chocolate Tart from Bon Appetite 1999
Mae's Chocolate Pie
Maple Brownie with White Chocolate Chips
Chocolate Brownies
Rugelach
Pumpkin Bread
This year's menu:
Hummus
Pickles and Olives
Homemade Challah
Knishes from the Butcherie (Beef Knishes and Kasha Knishes)
Pigs in a Blanket
Canned Cranberry Sauce
Cranberry Orange Relish
Pickled Cranberries
Turkey
Gravy
Tuscan Beans with Sage from Moosewood
Stuffing
Sweet Potato with Marshmallow
Cauliflower and Carrots
Stir Fried Veggies
Green Beans with Crispy Shallots from Kosher By Design
And dessert:
Fruit
Apple Pie from the Pie and Pastry Bible
Pumpkin Pie from the Pie and Pastry Bible
Candied Cranberry Chocolate Tart from Bon Appetite 1999
Mae's Chocolate Pie
Maple Brownie with White Chocolate Chips
Chocolate Brownies
Rugelach
Pumpkin Bread
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