05
Foodie Friday: Reservations For Two…Plus A High Chair
My little Monkey is now nearly 29 months old and we don’t go out to very nice restaurants with him at this point. If we do eat out as a family, we’re usually relegated to restaurants that primarily serve pancakes or chicken fingers. Or that have parrots hanging from the ceiling. Or that not only dole out the crayons, but have crushed crayon on the floors and scribbles on the table. Those are the places that make me feel comfortable and safe when I venture out with the little dude.
It wasn’t always this way.
Within weeks after the Monkey was born, we started to venture out to our favorite places to eat in San Francisco. From about 2 weeks to 6 months, the Dude and I would roll our Monkey along in his carseat to some of our favorite places, including upscale restaurants. Think we’re crazy? I beg to differ. We knew his nap routine perfectly and he always slept like a dream in his carseat. I say to all new-parent friends – go out with your newborn. Take advantage of their nap schedule AND their ability to sleep through anything. Don’t be nervous. There is a very good chance that your newborn will be better behaved than most other patrons.
Around 6 months, his sleep routine changed and so did his activity level. We started to hire babysitters more often.
When we do take the Monkey out, there are a few tips that have helped me along the way. Now, my child is no angel and I would never pretend otherwise. He is a very normal and active toddler who can scream and flail like a banshee when his freedom to do as he pleases is restricted. That said, I have still managed to garner a few compliments from other patrons about his behavior at restaurants. Why? Because I put myself in the shoes of other patrons. I do not like dining around unruly children. I do not want my child to be THAT child. Yet it is inevitable, though. Your child will throw a temper tantrum at some point in public and it is very likely that it will be at a restaurant.
How To Avoid Tantrums (and how to deal with them when they occur): (continues…)
19
Foodie Friday: Chicken Soup Ain’t Just For The Soul
Homemade chicken soup for the common cold
During the winter months, my family tends to get slammed with one cold after another. As we all know, there are no cures for the common cold, but there are non-medicinal remedies that can work wonders. As moms and grandmas have known for centuries, one of the best ways to deal with a cold is a steaming hot bowl of chicken soup. Or, in the case of serving soup to a toddler, a lukewarm sippy cup of chicken soup broth. When I’m sick, as I am this week, I would still much rather spend a few minutes prepping my own soup than pull out the canned stuff. There is something so healing about homemade soup, even when you’re the sick one who has to make it!
According to the Mayo Clinic, chicken soup for the common cold it’s not just an old wives’ tale. Scientists have verified the medical benefits to slurping down chicken soup during cold and flu season. The ingredients in chicken soup can serve two really beneficial purposes for combating a cold; it can act as an anti-inflammatory which can help sooth sore throats and it can speed up the movement of mucus which can help relieve congestion.
Some people are intimated by the thought of making homemade chicken soup or may believe that it takes too long to prepare. Not true! I have found a very quick and easy recipe from Martha Stewart that I love because it’s so easy and quick. The original recipe is very good, but lacking a bit in flavor. Here is the original version of the recipe along with some of my minor tweaking: (continues…)
15
Foodie Friday: Lamb Ragu with Homemade Spinach Fettuccine
Nothing tastes better than homemade pasta and sauce.
This lamb ragu and spinach fettuccine dish is one of my favorites, especially since the Dude and I only make it a few times a year. It has now become a tradition for us to prepare it every New Year’s Eve. If you give this recipe a try, I assure you, this pasta dish will quickly become one of your favorites.
SPINACH FETTUCCINE
This recipe for spinach fettuccine is actually a combination of two recipes we discovered from Chefs Mario Batali and Thomas Keller. After several attempts to make the perfect pasta dough, we’ve come up with this recipe. Why spinach fettuccine? Well, there’s never anything wrong with throwing a little green in your food. Spinach is one of the world’s best foods for you and we think it adds a delicious touch to pasta dough.
Ingredients:
- 1 3/4 cups (8 ounces) semolina flour (you can use all purpose, but semolina is better)
- 6 large egg yolks
- 1 large egg
- 1 teaspoon minced garlic
- A handful of spinach (baby or regular)
- 1 1/2 teaspoons olive oil
- 1 tablespoon milk
Try to use organic and local ingredients. I also prefer to use cage-free, local, and organic eggs.
Start by sauteing a handful of spinach with a touch of olive oil and minced garlic. Saute until wilted.
(Click on pictures to expand)
Add the sauteed spinach to the “wet” ingredients (egg, egg yolks, olive oil, milk) to your mixer and pulse. This mixture can easily become mayonnaise, so just use the pulse setting until evenly mixed.
Instructions on how to create pasta dough comes via the French Laundry cookbook by Thomas Keller: (continues…)
18
Foodie Friday: Lotsa Latkes
Hanukkah is over tonight, which means that I won’t be seeing any more of these dangerous little suckers for another year. My waistline (what’s left of it) and cholesterol level are both thankful. I didn’t make the latkes this year, which was nice. Instead, my mother-in-law prepared these while the Dude took pictures. What did I do? Nothing but eat. That was the best present of all.
Click on the pictures to expand.
My mother-in-law makes the best latkes. (continues…)
10
Foodie Friday: The Festival (And Feast) Of Lights
We use this beautiful Nambe Menorah
Today is Hanukkah Eve and over the next 8 days, many presents will be opened, many candles will be lit, and many calories will be consumed. Hanukkah is a very happy holiday, especially for the little ones! The traditional food served makes it an especially fun (and fattening) one. Even if you don’t light a menorah, you can still enjoy the delectable treats traditionally served during this wonderful time of year.
When I am preparing a Hanukkah feast, or any other Jewish holiday meal, there are two places I go to for recipes and ideas. The first is my mother-in-law. She is a fantastic cook and has shared many of her delicious family recipes with me over the years. My other recipe resource is the cookbook Fast & Festive Meals for the Jewish Holidays by Marlene Sorosky. You don’t have to be Jewish (or even a Cashew) to love and appreciate these recipes.
I will feature my Hanukkah feast in the next segment of Foodie Friday. Until then, enjoy these recipes from my mother-in-law’s kitchen and mine:
Mini Potato Latkes (adapted from Karen Emmer)
- 6 medium white (baking) potatoes
- 2 eggs (beaten)
- 1 medium onion (chopped fine)
- 2-3 tablespoons matzo meal
- 1/4 teaspoon baking powder
- 2 teaspoons of kosher salt
- 1/2 teaspoon white pepper
- Vegetable oil for frying
In mixing bowl, combine beaten eggs and onion. Cut cleaned potatoes and grate or shred in the food processor. Add to egg mixture and add matzo meal, baking powder, salt, and pepper.
Using a large skillet, heat small amount of oil and drop the mixture in by the tablespoon. Brown well and drain on paper towels. Recipe makes 3-5 dozen latkes, depending on your definition of “tablespoonful.”
Serve with sour cream or apple sauce!
Brisket
Preheat oven for 300 degrees.
- 3-4 lbs of first-cut flat-piece of brisket.
- 1 cup of ketchup
- 1 cup of water
- 1 tablespoon of yellow mustard
- 1 tablespoon of wine vinegar
- 1 tablespoon of dried minced onion
- 1 tablespoon of white horseradish
Combine the ketchup, water, mustard, wine vinegar, dried minced onion, and horseradish and whisk together. Place the brisket in a roast pan or glass dish and cover the meat with the combined mixture. Cover the brisket loosely with foil and cook slowly at 300 degrees. It takes about 4 hours to cook, depending on the size of the brisket and your oven. It’s done when the meat is tender enough to be cut with a fork. If it’s too tough, keep cooking!
The brisket can be cooked the night before and refrigerated. To reheat, first discard the solidified fat and carve the meat. Slice brisket thinly against the grain. Bake in the oven at 325 or 350 degrees, covered, for about 40-50 minutes.
Happy Hanukkah!
