Cookery – Page 20 – Growing Up Savvy

Published April 28, 2012 by Nadya

There is Nothing “Short” About These Ribs

Why is the weather forecast always gloomy, rainy and cold for the weekends and gloriously sunny when we are stuck in our offices? Perhaps it just seems so, but even the gloomiest of forecasts (55*F in late April is a crime!) couldn’t put a frown on our weekend.

Hubby was away at a conference (vacation if you ask me) in Vancouver from last Sunday to Thursday. Sophia and I both missed him immensely and planned on nothing but family time, fun and relaxation for this weekend regardless of the weather. Once back, hubby and I even got a chance to run to the market on Friday instead of the weekend and stocked up on all sorts of goodies. Among the goodies were short ribs. What a perfect idea for a gloomy day and a multi-day, one-pot wonder?! So today, while hubby pitched in with daddy duty, I made a stew. Actually, I am still making it as we speak since it is in our oven cooking low and slow, spreading delicious aromas of rosemary and thyme throughout our house. To me, nothing says “Welcome Home” and “I am glad its the Weekend” more than a homey, comforting, warm, aromatic short rib stew. Lastly, a call out to my AMAZING mother-in-law who came to stay with me while hubby went on his conf…ehem..vacation to help with Sophia and generally keep company.

Cookery

Published April 24, 2012 by Nadya

We Weekend with Bagna Càuda

The sun was still out before Sunday’s torrential rains and nothing screams springtime, grilling and outdoors more than bagna càuda. The name of the dish literarly means “hot dip” and it is a great idea for serving as an appetizer to hold off hungry guests while you frantically finish preparing a delicious meal. I was inspired to make this while my parents were visiting this weekend so we could reminisce with them about our 2008 Côte d’Azur trip. Reminisce is all we’re planning on doing as something tells me international, intercontinental travel with an infant is more trouble than it is worth. Lastly, this is also a nod to my anchovies as big flavor creators post.

Flavors

Published April 19, 2012 by Nadya

Turning Baby Food into Delicious Grown-Up Fare

There I was, looking at the extra large batch of baked sweet potato I had made for Sophia. I quickly realized that freezing it seemed like a hassle. Besides, who knows how well the sweet potato will fare the freezer. I decided that since we are making our own baby food and it is really just a slightly more pureed version of what we eat anyways, there is nothing wrong with making our meal out of Sophia’s. I decided to also use up some goat cheese we’d had in the refrigerator and the idea of making fried balls of goodness (like Arancini) was born. I took the mashed sweet potato, added an egg, salt, pepper and about a half a cup of flour. The dough that it became, was still very wet and sticky. I used two spoons to shape canelle-like balls inserting rolled up goat cheese inside. Once shaped, each one was rolled in Panko. The faux arancini were ready for a quick bath in the hot oil.They were divine served hot! But then again, what fried food isn’t?

Cookery Culinary Adventures Flavors Tiny Tastebuds

Published April 16, 2012 by Nadya

A Worry-Free, Relaxing Menu for a Weekend with Guests

My sister, her husband and my adorable nephew came to visit us this past weekend. They planned to take in the museums and sights of D.C. and we provided the perfect lodging facility complete with a MAP dining plan. Their plan was to arrive late Thursday, wake up Friday and take the Spy Museum by force. Saturday, they visited the National Museum of American History and the brand spankin’ new National Air and Space Museum Udvar Hazy Center was on tap for Sunday. Although some may find the thought of entertaining guests with a 6 month old at home daunting, I was up for the challenge. I promised myself that not only that I will succeed, but I will do so with grace. And so I did. Hubby and I enjoyed my sister and her family immencely and feel refreshed coming back to work. I planned simple, easy to make breakfasts and dinners. For example, Saturday’s breakfast was an easy, make-ahead Berry Bread Pudding while we enjoyed Buttermilk Pancakes for breakfast on Friday. Friday’s dinner (grilled veggies and meats) was transformed into Sunday’s brunch with the addition of an omlette expertly made by the hubby. All in all, this just shows that you don’t have to be daunted at the thought of having to entertain guests. It is all possible and even very much enjoyable if you plan right. I look forward to more hosting and entertaining especially since spring has sprung and we can grill, relax and lounge the outdoors for the brief few months before the D.C. humidity and heat drive everyone back inside.

Cookery FriendsFamily Uncategorized

Published April 13, 2012 by Nadya

My Honey Cooks!

Some days are made for a lazy evening in the kitchen where conversation and drinks flow while delicious food is made and the kids play. That’s the vision anyways!

I ventured out to our local supermarket on my own WITH baby yesterday — a first for me. It was a daunting task at first due to the fact that I had to pack her diaper bag, take my purse, the car seat, the Bjorn carrier and well, the BABY. I made it out of the house fairly quickly and Sophia was on her best behavior. She rarely gets to go to the store so she was just busy taking it all in seated comfortably in front of me in the baby carrier. I meanwhile got a workout carrying her, loading and unloading the cart and unpacking all the groceries at home. I guess it still saves time over having to hit the gym. By the time I got home, however, all dreams of cooking an amazing meal had evaporated and I was ready to plant myself in front of the TV for an evening of relaxation.

I decided that I would see if the hubby would cook while caught up on our day and played with Sophia. Not surprisingly, he was up to the challenge and made Seared Scallops with Mango Salad which happens to be one of our 20 minute meals. It was fast, delicious and reasonably healthy.

Lovely time spent as a family on a chilly spring evening. I hear this weekend will be glorious and maybe we’ll plant in our garden — maybe!

Cookery Hubby Cooks

Published April 5, 2012 by Nadya

Ooey Gooey Chocolate Chip Cookies

A day without chocolate seems inconceivable to me. Nothing can replace the deep earthy flavor of chocolate as it melts in your mouth except… well an exceptional chocolate chip cookie. Actually, a chocolate chip cookie with walnuts is better than a plain chocolate chip cookie and white chocolate (which I don’t consider to be chocolate at all) with macadamia nuts and dried Bing cherries is a close second.

I don’t know of many people who like their chocolate chip cookies to be brittle and crisp. The best way to achieve soft, rich and gooey cookies is with a high fat content (aren’t most things better with more fat in them?) and also to use melted not softened butter. So that’s just what I do, I take a regular chocolate chip cookie recipe and melt the butter, beat it with regular and brown sugars, add eggs (not 1 egg, but 1 egg and 1 egg yolk), vanilla, flower, baking soda and of course… CHOCOLATE CHIPS. Last tip, don’t overmix the batter after you add the flour and stir the chocolate chips in by hand.

This is just what you need to get through your Wednesday!

Dessert

Published April 4, 2012 by Nadya

Pantry Go-Tos for Getting Big Flavor

Why do some renditions of even the most basic dishes like beef stew or meatballs turn out so well in the hands of certain cooks? Secret flavor bolstering weapons! I don’t profess to know all the secrets or have mastered all flavor profiles, but I do have some tricks in my pocket. So I am starting a series of posts where each post will introduce a little flavor weapon.

Today’s is anchovies. That’s right, anchovies… they are probably located in the very isle of your local grocery mart that you always pass through briskly. The one that also has pre-made taco shells, canned beans, asian odds and ends and holiday specials. Before I explain why anchovies are an amazing flavor booster, I would advise that you provision the very best you can buy or as Ina Garten would say, “Good quality anchovies“. I recommend ones that are produced outside of the united states, preferably in Spain or Italy and packed in olive oil and not salt.

Finally, anchovies are salty, meaty, oily, briny and most of all rich in umami. There are two ways to indulge in anchovy goodness… let it melt away into flavorful nothingness in your stews, roasts or pasta sauces or proudly display them atop your favorite tapas. To use in a stew (meat or fish), simply throw in 2-3 anchovy fillets into your pot when sauteing your mirepoix. They will melt away into the oil/butter and you and your diners won’t know they are there. You will notice a certain richness in your final product, a very meaty, earthy flavor that you can’t really pinpoint. Speaking of stews… a little wine, chicken or beef stock never hurt anyone either! The use of anchovies as proud leads in your dishes is reserved for another, longer post. Stay tuned!

Cookery Flavors

Published April 3, 2012 by Nadya

Thai, Pronto!

A delicious Thai dinner is never very far away in our house. The most recent one was a Thai Coconut Curry Chicken with Petit Peas that I cooked in 1 hr. When the weather is still a little chilly, I crave warm, mildly spicy flavors. The easiest is our coconut curry which can be made with chicken, fish, and shellfish. When we make it, our house always fills with the aroma of lemongrass and coconut.

The added bonus is that we get to introduce at least the smells of lemongrass, ginger and coconut to our little culinary passenger. Sophia loves to smell new things; she brings her little nose to the food and takes a deep, deep breath. Whether this works or not, we are not sure. We are doing our best to get her used to the idea of experiencing new things.

Cookery

Published April 2, 2012 by Nadya

Baking, My Other Love

A welcome visit from the in-laws provided me with ample opportunity to indulge in my much-forgotten past-time: BAKING.

While they took Sophia for a mid-afternoon walk/nap, I jumped into action trying a new banana cake recipe with cream cheese frosting. I have made plenty of banana breads in my life, but it is simply too hard to pass up an opportunity to make cream cheese frosting!

As imagined and expected, the result was moist, decadent and just absolutely devine without being cloyingly sweet and too rich like many of our usual go-to chocolate concoctions often are.

Cookery Dessert

Published April 2, 2012 by Nadya

Spring Sunday with the In-laws

My parents in-law visited with us yesterday. We were looking forward to have two extra pairs of helpings hands with Sophia and maybe even garden a little. Although very sunny, the weather was still too chilly and instead we opted to do taxes (my husband) and bake (me). Before the baking, there was lunch to be made and I decided to continue paying homage to all the greenery with Zucchini Pancakes with Garlic Creme Fraiche. The pancakes take 15 minutes to make and have just five ingredients. They taste light, refreshing and perfect for a Sunday lunch which I like to have without too much fuss or work.

Zucchini Pancakes with Garlic Creme Fraiche

But for those who need something a little more substantial, there was Capered Tuna Salad. This is not your typical, heavy tuna salad! I use salty, briny capers to interject some of that missing salty flavor that somehow magically go missing from supermarket canned tuna.

Finally, there was Grilled Chicken Sausage, Onion and Peppers.

Odd combination it may seem, but it was a truly delicious and satisfying the brunch/lunch.

Lastly, credit is given where it is due: the hubby did the grilling and there is nothing that can substitute the flavor a charcoal grill imparts!

Do you have a favorite dish that you make for brunch? Share your ideas here.

Cookery

Category: <span>Cookery</span>

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