Category: <span>Hubby Cooks</span>

Effective communication skills are critical to achieving success in our every day lives. The ability to express yourself clearly can make the difference between a successful outcome and one that is less so. The same principles apply not just in our professional relationships, but in our personal ones including parenting.

Sophia has recently ushered herself into the age of terrible two’s or trying threes or whatever you’d like to call it. As such, we’ve had to adjust our discipline strategies to address and cope with this age. We have introduced the words “upset” and “disappointed” to convey our displeasure. Though, as my mother-in-law pointed out, we cannot or rather should not say that we’re upset with her or disappointed in her. Instead, we are disappointed in her behavior and upset with her behavior. It seemed obvious that this is our sentiment, but we have to make sure that we communicate ourselves clearly and that we do not lead her to believe that we are disappointed in her. 

Children’s emotional well-being is and should be of the utmost importance and accurate communication is the key to achieving that. I am very glad that my mother-in-law is perceptive enough to pick up on that and help us navigate the sometimes confusing world of disciplining your child. We are not keen on placing children into time outs. In fact, I don’t think we have placed Sophia into a single time out and view the practice as more of a time-out for the parent rather than the child. Instead, we prefer to get down to the child’s eye level and try to talk to them. Sometimes, that works, and sometimes it doesn’t.

And speaking of never being disappointed, though on a completely different topic — here’s the long-missed picture of Evan’s chicken schnitzel he made last weekend after we came back from our weekend away.

Snitzel

Cookery Food For Thought Hubby Cooks

The mad dash is what happens when we aren’t home over a weekend. The weekends, you see, are usually designated for me spend a good amount of time cooking and prepping to ensure that I can come home on a weekday, reheat and relax play with Sophia. While we were thrilled to be hosted, unwind and enjoy some great quality time with our friends, we were running around like mad when we got home to bootstrap ourselves for the week, at least a little bit.

Having gotten home at close-to-4-PM, we needed to have dinner on the table within an hour and a half, breakfast and lunch for Sophia (at least) for Monday and tidy up our fairly un-messy home. I won’t keep you in suspense and share that we managed everything we’d planned though I recall collapsing into bed pretty exhausted. One of the ways we are able to manage is that we are each interchangeable with the other for almost any task around the house. For example, on Sunday, Sophia wanted to play with me, so Evan made the most amazing chicken schnitzel, roasted potatoes and asparagus while I unpacked us and started a few loads of laundry for good measure, too.

I couldn’t avoid time at the stove and some pancakes and a chocolate banana bread followed the schnitzel. The wisest decision we made was to pick up a few grocery necessities while visiting our family so that we wouldn’t have to run out to the store as soon as we got in. I am constantly surprised how much variety of food we have to keep at home having Sophia who needs three meals and two snacks a day.

Cookery Hubby Cooks

I need a weekend to recover from this weekend. We seemed to have gotten into the spirit of spring cleaning and checked quite a few items off of our lists. There was that leaky faucet to replace in the kitchen and of course my garden needed to be plowed and readied for planting in a few days. Then, we continued celebrating my birthday from last Monday — now that Evan had un-mired himself from work. There was cooking to be done and I couldn’t keep my hands off of Yotam Ottolenghi’s Jerusalem book so most of the things we made were from my new cooking volume. Last, but not least, there was a room make-over for Sophia and… more cake. Let’s start with what matters most to everyone — dessert. The cake was a strawberries and cream cake from an old Cooks Illustrated recipe. I must admit, that I had to make the cake twice having forgotten to put butter in the first one and accidentally making it a Russian Biskvit. Apr12_2 The cake itself wasn’t very tall and I impressed myself by managing to split it into three layers. The assembly is deceptively simple needing only strawberries, sugar, cream cheese and cream to finish. Apr12_3That is what it looked like when it was assembled and before it was devoured. The strawberries are halved and arranged with the hull sides out on the perimeter of each layer. Inside are chopped macerated strawberries with a reduced strawberry syrup. All that is topped with a cream cheese and whipped cream frosting and the very top is just frosted. Okay, okay, I am sure you need to see the inside shot as well… Apr12_6   Mmm… it was good. Good thing too because it was a dessert that followed a meal of Middle Eastern-spiced cod cakes in minty tomato sauce. They were a cinch to make if you don’t mind a bit of herb chopping. In fact, I knew they were going to be pretty amazing because what dish that has a whole bunch of cilantro and parsley isn’t good? The dish was the epitome of spring, summer and healthy, too. Apr12_1 Since the cod cakes required  a bit of chopping, we decided to make the rest of the weekend’s meals a little easier. I had chicken stock making in the slow cooker which, by definition, cooks itself and an amazing roasted chicken leg recipe. This one is also from Yottam Ottolenghi and just absolutely gorgeous. It is easy to make provided you’re motivated to marinade a day or two in advance. All you need to do is toss some olives, capers, caper juice, red wine vinegar, dates, bay leaves, olive oil and well… chicken legs together and let sit in your fridge for a bit. Then roast and serve with plain cous cous. I had never cooked anything savory with dates before and was very surprised how their intense sweetness balanced the brininess of the olives and capers. Mmmmm… there may have been oregano too, but truthfully, Evan marinated this one so I am not quite sure. Apr12_8     A meal such as this one was just what was necessary to satisfy at the end of a very busy weekend where in addition to cooking up a storm and fixing leaky kitchen fixtures, we also transitioned Sophia to a big girl room. She’s outgrown her crib and we thought it was time she got a big-girl bed what with her being a big girl now. Shh, but don’t tell her that she’s a big girl. According to her, she’s apparently not ready to be one. We managed to turn over a new room between breakfast and lunch on Sunday which required a plan of action and fast execution. After cleaning out the closet to ready it for her clothes, I can honestly say that I shall never become a hoarder… ever, ever, ever. Apr12_9   Here she is in her new digs. As you can see, I did splurge for three photo prints from the animal shop but framed them myself with some neon colored frames from Michaels that I got on a great sale. I also framed a Sophia original in a metallic blue frame and that is hanging to the right of the lamp. The basket housing Minnie is one that Grammie (my mother-in-law) made for us as a gift for my bridal shower. Perhaps the most unique aspects of the new big girl bed are Sophia’s pillows; I selected two pillows stuffed with buckwheat hulls that are typical in Japan and are supposed to be much more breathable and comfortable for your neck and back. They are definitely unique and we’ll see if they will work out. Lastly, there was of course plenty of fun and play going on at our house… and we did enjoy the great outdoors in the evenings. Whew… when’s next weekend again?Apr12_5

Cookery Culinary Adventures Dessert Flavors General Hubby Cooks Life

Monday was my birthday and because Evan was mired nose-deep in work, I resurrected a much beloved tradition of getting the day to myself. The tradition has evolved and changed over the years, but I like keeping it and even a very rainy birthday couldn’t keep me away from a date with … myself. I don’t remember the last time I had time for myself, to wander about, do what I fancy and be left alone with my own thoughts for any prolonged period of time. I am not complaining because in effect, the lack of time had made Monday that much more special.

I treated myself to a very large cup of coffee, my e-reader firmly in my lap and a bit of people watching. I headed to a few of my favorite shopping haunts eyeing beautiful pieces and decided that by lunchtime, I was refreshed and sated, ready to celebrate and spend time with my family. Of course celebrating usually involves some cooking and prepping and who wants to do any of that on their birthday?! Not I! Coincidentally, April 7th is National No Housework Day 🙂 and having recently uncovered this very fact, I made sure to cook this weekend so that we could enjoy a lovely dinner and even dessert almost prep-free.

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First up was a polenta topped with a rich eggplant-tomato sauce – a very satisfying recipe by Yotam Ottolenghi that I had been looking forward to trying. This satisfying main accompanied a last-minute, spur-of-the-moment panzanella salad that Evan and I whipped up together. Coincidentally, or perhaps because I’ve been mentioning this for quite a few months, Evan got me Ottolenghi’s Jerusalem cookbook as a present. After putting Sophia to bed, I spent a few minutes perusing the recipes and scanning the stories that he writes about Jerusalem, Israel and the cultures that are reflected in Israeli cooking. I was happy to see some Armenian, Georgian, Syrian, Iranian and even Indian dishes represented.

I fell in love with Israel when Evan and I visited on a Birthright trip in 2009. The food, its variability and vibrancy played such a huge part in the seduction. Of course the people, the culture or the melding of the cultures, the antiquity of it all played a significant role as well. Never have I seen people, especially the youth, live life so fully, embracing every moment as if it were their last. Because a trip to Israel is not in our plans for the next few years, I’ll settle for being momentarily transported to this wonderful corner of the earth through food.

But I digress — this was a birthday meal and as such, a dessert or more specifically, a cake was absolutely required. I didn’t want to bake my own cake and didn’t think that I wanted something with layers and a rich, sugary frosting. I ended up making a pavlova dressed with lemon curd, whipped cream and berries. It was … it was just spectacular. Light, airy, sweet and yet tangy, not rich but decadent. It was spring personified and so beautiful.

BdayMeal2

Cookery Culinary Adventures Dessert Flavors Hubby Cooks

I am pretty sure I won’t jinx it when I say that Spring is finally here. Our daffodils are in full bloom and the weather was spectacularly glorious this weekend. We took full advantage of the outdoors knowing that it will be too hot and humid in just one short month. As such, a trip to a flower nursery and a new playground were a must on Saturday. Sophia loved all the flowers and helped us with seed selections for planting in our  little vegetable garden. We will be gardening again, albeit on a smaller scale and with produce that requires little maintenance (think peas and lettuces).

WeekendingLight2As usual we cooked a bit, but made lighter, easier dishes than those that have been de rigueur over the last few, cold months. Something about the glorious sunshine, warmer temperatures and overall better moods stipulated fresh, brighter and spicier flavors. So… there were coconut-lime tacos and this dry-seared shrimp with an orange, cucumber salad dressed with a touch of mint and cilantro. So fresh and so flavorful.

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Cookery Culinary Adventures Flavors Gardening Hubby Cooks Life

Rain, rain go away, come again another day weekend. We prayed for the end of winter and the start of spring. Spring, however, has decided to come holding winter’s hand; It has been pouring non-stop for three days. Winter is blowing us one last snow-filled kiss as a grand, final goodbye. We were looking forward to entertaining our cousins from out-of-town, but decided to reschedule for a time when the weather is better. Poor Sophia had gotten a mean case of cabin fever and we decided nothing less but a big event would cure such an affliction. So, we decided to take her to her very first theater performance. Not just any theater, but a puppet theater at the famed Glen Echo Park. The Puppet Company had an Old McDonald’s Farm performance on the Tiny Tots Stage and we were delighted to get some tickets. The 30 minute performance was spot on and Sophia was enthralled during the entire show. Having enjoyed the performance ourselves, we are looking forward to returning to the park, to the Puppet Company and checking out the several artists in residence when the weather is better and the carousel is running. The park is only a 20 minute ride from home.

There was of course plenty of cooking at the house filling the dreary days with warm aromas. We made a meat, spinach and potato au gratin which was A-M-A-Z-I-N-G. It boasted unparalleled flavors and textures due to the very crispy browned beefy bits flavored with Worcestershire sauce and the cream steeped with thyme and garlic. I must admit that we didn’t have Gruyere cheese or sage. We used Mozzarella as a substitute but will probably try the Gruyere next time. This is also a one-pot wonder which will last several days — my favorite kind of a dish!

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The au gratin was balancing a very healthy meal we cooked up on friday night. Seared trout, salmon’s less flashy cousin, with oven-roasted sweet potato fries and garlic-y asparagus. The season for asparagus is now and so why not use something that is seasonal and local?!

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The yogurt and maple syrup loaf that I made on Friday evening delivered as much lusciousness as a pound cake without all the sugar and fat. In fact, the loaf is made with a cup of yogurt and only a quarter cup of refined sugar!

Mar30_2Indulge we must, especially when the weather outside is so dreadful and so there are chocolate-walnut cookies upstairs in the kitchen. They are best with a sprinkling of Maldon sea salt.

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Quite the productive weekend around these parts. Besides our jaunt to the theater, I also finished Little Failure — a story recapping a Soviet immigrant’s tale of coming to and growing up in America. It was a spectacular read. My reaction and review of the book deserves and will rightly get its own post in the near future. Lastly, I believe I have, on my 5th try, perfected a recipe for farmer’s cheese blintzes and will share my version in the next week or so. We are ready for the work week knowing our fridge is full of delicious foods and our minds are sated with literary delights.

Cookery Dessert Flavors Hubby Cooks Life

Our weekend shenanigans caught up with us sooner rather than later. My parents’ care package wasn’t elastic but did sustain us long enough to make a mid-week trip to the grocery store for some necessities. Because I’ve been on a baking binge as of late, I decided to give this French apple cake a try and must admit that it turned out wonderfully. I always get melancholy when we leave our wonderful families and there is nothing better to lift my spirits then the aroma of something baking in the house. And so, I made the cake on Sunday, shortly after we returned to our abode and unpacked. As a side-note: if you do try the recipe, use three large apples or four medium ones. I used three large ones instead and thought they were plenty.

frenchAppleCake

Then, and because cake is by no means a meal, we had to come up with dinner. This is where Evan stepped in and treated Sophia and me to a home-made, wok-stir-fried chicken with broccoli and red peppers. I think the recipe is his own, though he uses a marinade from this book. Paired with some sticky japanese rice, this meal was divine and not just because it was cooked for me, but because it was green and light.

StirFry

After this type of a meal, a slice of apple cake is definitely a must!

 

Cookery Dessert Flavors Hubby Cooks

Believe it or not, this post is going to have something to do with celebrating Purim over the weekend. Who doesn’t like a holiday where we bake special cookies and celebrate with food and drink and family. My in-laws visited with us bringing my mother’s delicious, prune and raisin hamantashen and lots of entertainment for Sophia.

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Here’s Dr. Sophia taking care of Clowdie, the doggie. You could say that Sophia is quite smitten with her canine family member. My mother-in-law generously shared her kiddie doctor set with us so that Sophia can measure everyone’s blood pressure, listen to our heartbeats, and of course administer shots. While she practiced medicine, we practiced the art of baked custards in the form of vanilla challah bread pudding. Drizzled with maple syrup, it is perfect for a leisurely weekend breakfast or a snack.

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I am reading Little Failure and the descriptions of my former USSR life have made me a bit nostalgic. That and treating our visitors to unique culinary delights had Evan and I turn to Georgia (the country) for a Khatchapuri Adjaruli recipe. It turned out better than I expected though was a quite a treat as far as healthfulness is concerned.

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We served it with a very tangy arugula and cucumber salad to help cut through the richness of this bread.

Purim4I also made a batch of blintzes, one of my father-in-law’s favorite dishes, with farmer’s cheese using a new crepe batter. The dough was nicer than the previous one I’ve used, but I had a few blintzes bust at the seams during pan searing. Can’t have these previous pillows of heaven bust, can we? I’ll be investigating causes which may include a too-thin crepe or too much filling (sigh). Lastly, this is Purim, yes? I made hamantashen with apricot and cream cheese/chocolate fillings. I’d never had the chocolate filled ones and was surprised at how good they turned out. We are ready to tackle yet another and dare I hope last snow storm with so many delicious treats socked away in the fridge.

 

 

 

 

Culinary Adventures Dessert Flavors Hubby Cooks Life

Years ago, I had quite a few business trips to Albuquerque, New Mexico. I fell in love with the area, the regional cuisine and their chile peppers. People travel from far and wide during the chile harvesting season to pick, buy and preserve these incredible edibles that turn any food into something extra ordinary. New Mexican chiles aren’t always spicy either and some are verdant, floral and amazing.

Coffee, wine, chocolate and chiles are among foods the taste and flavor of which is greatly affected by the terroir. My trips to Albuquerque or perhaps those who I was with and what I was working, are the reason I have grown to appreciate these green and red rockstars. I have been reminiscing about those days and trips recently and decided that I should cook something with some chiles. Enter enchiladas verdes. The recipe I used called for poblano peppers which are so very floral, so mild and mouthwateringly good. Mixed with tomatillos and spiced with cumin, they bring me right back to many a happy dinner in New Mexico.

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The enchiladas bathed in the verde sauce and topped (at least partially) with some jack cheese before going in the oven.

March8thWeekend3Bubbling hot and out of the oven the enchiladas fill the house with such an aroma. They’re not as sinful as you may expect and serve a huge crowd  — perfect for mid-week dinner and lunch leftovers. This and the salmon cakes were my two culinary accomplishments this weekend. March8thWeekend1We dressed the salmon cakes which had no bread in the recipe with some sweet potato oven fries, roasted broccoli, home-made tartar sauce and a crispy salmon skin hubby insisted on making. Speaking of hubby, he cooked my mom’s famous sous and I can smell that all the way in the office as I write this. We traded off playing with Sophia while cooking and as you can see, painting and those glorious tulips were all the rage this weekend.

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We tried going to the children’s theater to see an age-appropriate play but it had been sold out, so we went to on a long walk stopping by a toy-store and treating Sophia to a mini etch a sketch — an oldie but goodie. Lastly, I admit, I lied, I also made brownies this weekend but since I’ve made them and regaled you with pictures before, I decided not to tease. They’re still just as good. Mmm…

Cookery Dessert Flavors Hubby Cooks Life

Continuing with our streak of visitors, we spent time with my parents this weekend. They visited hands full of my mom’s famous sous and we provided Sophia for entertainment and some of our very own culinary creations to round out all the family fun. I can never shake off my parents generosity and desire to ease our kitchen burdens — they will always want to delight us with something delicious. I can’t complain either because as I said before, my mom is an amazing cook. Besides it being delicious, it is nice to know that someone cared enough to make something for you or at least offer. As much as we love to cook, someone else’s culinary offerings are always a treat. Try as I may, I will need years to match my mom’s kitchen expertise especially in Russian/Azeri dishes. But try we do and in our own way, we manage it.

 

Now that the end of winter is near, I am somewhat sad about its imminent departure. Before it really goes away and snow is no longer likely, I decided to make Pelmeni which are hand-made dumplings with savory fillings. I opted to fill mine with veal for flavor, pork for texture and sautéed onion and garlic for that extra little something. Shaping and filling the little dumplings turned out to be quite an undertaking. I probably spent three hours at the task but the result was well received by even the youngest of critics. They are typically served with sour cream and plenty of freshly cracked pepper or sautéed with butter and onions.

CheeseyPelmeniAs you can see, we prefer ours with sour cream and cracked pepper. Even Sophia, who admittedly was skeptical when I first placed her plate in front of her, ended up completely smitten with these. These are absolutely a labor of love. I’d make them again, but only once in a blue moon and for someone I truly love. Thankfully, three hours of these have yielded two more dinner-sized portions in my freezer.

Cheese and dairy seemed to play an accidentally integral part of our weekend as we also made blintzes, ricotta gnocchi and that farmer’s cheese cake my sister shared with me last weekend. The blintzes I just had to show off to my mom as she makes them so well and I’ve recently freed her of said responsibility for us. The ricotta was burning a hole through my culinary to-do list and I’d missed making home-made tomato sauce. The gnocchi were super easy and the tomato sauce is fail-proof.

CheeseyGnocchiThe gnocchi, finished off with basil were part of Sunday lunch which I finished off with the cheese cake… I changed the recipe my sister shared with me and it needs a bit more tuning before I will share my version of it with the world. That said, I think I’ve made mild improvement but have more changes I’d like to incorporate.

CheeseyCakeAll this would not be possible without two extra pairs of hands to help with Sophia.

CheeseyPlaytime

What’s more, I took advantage of a few free moments to treat my mom and me to an excursion to the shoppes. Mother-daughter time is something that I don’t get often, cherish and thoroughly enjoy. Great fun was had by all. This weekend was originally supposed to be just the three of us, but I am glad my parents visited. We are officially declaring next weekend time for just-the-three-of-us.

 

 

 

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