tag:blogger.com,1999:blog-48644708276114443322024-03-13T00:39:17.254-04:00Undomesticated MeI don't know how to cook, clean, or entertain, but I've decided it's time to learn.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.comBlogger191125tag:blogger.com,1999:blog-4864470827611444332.post-86292321095864610562010-11-23T21:06:00.010-05:002010-11-23T21:37:28.032-05:00Chocolate Chip Cookies for Thanksgiving<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1IdGXCpXAFI/TOx6Y2TQFoI/AAAAAAAAAeE/_ZtG0mkT61g/s1600/Chocolate_chip_cookies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 233px;" src="http://2.bp.blogspot.com/_1IdGXCpXAFI/TOx6Y2TQFoI/AAAAAAAAAeE/_ZtG0mkT61g/s320/Chocolate_chip_cookies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5542939808697947778" /></a><br />I recently wrote over at <a href="http://blogs.babble.com/strollerderby/2010/11/20/thanksgiving-recipes/">Strollerderby</a> that this time of year, I feel especially undomesticated. While other folks brag about their out-of-this-world cornbread stuffing or green bean casserole, I smile weakly and change the subject.<br /><br />Avo finds it relaxing spending time in the kitchen, but being in the kitchen stresses me out. Therefore, he is usually in charge of planning and preparing the Thanksgiving meal and all I do is show up, eat, and clean up.<br /><br />As you know if you've been following this blog for a while, last year I decided to pitch in a bit — I was proud of myself for making <a href="http://undomesticatedme.blogspot.com/2009/11/yes-i-can.html">my first-ever apple pie </a>(I even made the crust from scratch!).<br /><br />Since Ruby has enlisted me to bake an apple pie for her class Thanksgiving party and I'm making an apple and a pumpkin pie for our Thanksgiving dinner at home, I went for the store bought crust.<br /><br />For Jesse's school party, I figured I'd mix it up a bit and go with an old favorite: chocolate chip cookies. It was a breeze preparing the batter -- until I tried to mold it into little balls and it crumbled into pieces.<br /><br />Oops. Seems I forgot to add the eggs! I whisked in some eggs at the last minute and it seemed to do the trick. They came out of the oven looking perfectly browned. I figured I'd let them cool for a while before packing them up for the night.<br /><br />Oops again. I was so tired that I forgot to pack up the cookies. When I awoke this morning, I realized my mistake. They're no longer nice and chewy. In fact, they're like cookie pellets.<br /><br />"You ruined chocolate chip cookies?!" my mom asked in disbelief.<br /><br />"Well, they might still have some life in them," I said.<br /><br />She suggested that I wrap them in a damp paper towel and microwave them a bit to moisten them. A Twitter friend gave me another idea: put a piece of bread in the container with them.<br /><br />Jesse's party is tomorrow. I'm hoping one of these methods helps to resuscitate them by then.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com2tag:blogger.com,1999:blog-4864470827611444332.post-89573797592725233522010-10-05T14:42:00.011-04:002010-10-05T17:09:44.627-04:00The New Brooklyn Cookbook<a href="http://2.bp.blogspot.com/_1IdGXCpXAFI/TKtypnyqwwI/AAAAAAAAAds/SigiOjmEqKw/s1600/brooklyncookbook.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://2.bp.blogspot.com/_1IdGXCpXAFI/TKtypnyqwwI/AAAAAAAAAds/SigiOjmEqKw/s320/brooklyncookbook.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524635427281748738" /></a><br />Last night I was lucky enough to be able to go to the book party for "The New Brooklyn Cookbook" by husband-and-wife team Melissa and Brendan Vaughan. And when I say "lucky enough," I mean lucky to have gotten a babysitter because the party was open to the public.<br /><br />Even though it was a big turnout (especially for a rainy Monday night), the crowd of over 250 people felt quite cozy -- perhaps because I recognized so many folks from my kids' school (where the Vaughans also send their son).<br /><br />The party was held at the spacious <a href="http://www.powerhousearena.com/">powerHouse Arena </a>in Dumbo. You can see <a href="http://newyork.metromix.com/restaurants/essay_photo_gallery/new-brooklyn-cookbook-book/2226610/content">pictures here</a> (and if you look closely, you can see my hair -- it's like Where's Waldo except it's Where's Paula's hair?)!<br /><br />It was a pretty impressive (and fabulous) crowd including Brooklyn authors Gary Shteyngart and Steven Johnson; documentary filmmaker Liz Garbus, literary agents Larry Weissman and Sascha Alper (who repped the Vaughans book), Brooklyn restaurateurs and chefs Doug Crowell (Buttermilk Channel), Jacques Gautier (Palo Santo) and al di la duo Anna Klinger and her husband, Emiliano Coppa.<br /><br />And, of course, there was food (assorted cheese and charcuterie from Stinky bklyn and Smith & Vine) and drink. I opted for the Brooklyn Rumble, a house specialty at <a href="http://www.thejakewalk.com/index2.php">The Jakewalk</a> in Carroll Gardens.<br /><br />Here is the recipe (from <a href="http://www.amazon.com/gp/product/0061956228/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0394584171&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=17GHXJY6V4KB6P5AZ07B">The New Brooklyn Cookbook</a>):<br /><br />2 ounces Scarlet Ibis Aged Trinidad Rum or other aged rum<br />3/4 ounce freshly squeezed lime juice<br />3/4 ounce simple syrup<br />1/2 ounce framboise<br />Dash of Angostura bitters<br /><br />In a cocktail shaker, shake the first three ingredients and strain into a lowball glass filled with crushed ice. Pour in the framboise (it will sink to the bottom) and top with a dash of Angostura bitters.<br /><br />It was as tasty as it sounds! I might have Avo try to replicate this cocktail at home (he's the house mixologist).<br /><br />Of course, I purchased a copy of the book, which also features recipes for "new" Brooklyn specialties including: Dumac and Cheese (Dumont), Steak and Eggs Korean Style (The Good Fork), Duck Legs and Dirty Rice (Egg), Chicken Liver Crostini (Franny's), Braised Rabbit with Black Olives and Creamy Polenta (Al Di La), and well as many other gourmet treats.<br /><br />The truth is that I'm unlikely to attempt any of these at home (although I'm not discouraging you from trying). It's challenging enough for me to make something as simple as basic lasagne these days. I'm not sure I'm game for the inevitable comparisons to some of Brooklyn's best restaurants.<br /><br />But looking at the pictures (by Michael Harlan Turkell) sure does make me want to go out to dinner to one of these spots...Good thing my birthday is coming up!Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com0tag:blogger.com,1999:blog-4864470827611444332.post-82032664052566745982010-08-30T11:20:00.004-04:002010-08-30T11:32:48.575-04:00Someone Else's LaundryWe recently returned from Cape Cod, where we stayed with our good friends and their three charming children. The plus of staying with friends rather than at a hotel are obvious -- you have more time to spend with your friends and get the chance to experience the rhythmes of their every day life. The downside is pretty obvious too -- there's no hotel maid, no room service (or mini-bar) and not much privacy.<br /><br />The truth is that I'd trade even four-star hotel food for our friend's cooking. They made even the most simple dish (a BLT sandwich, for instance) into something truly memorable and delicious.<br /><br />When it came time for their daughter's 8th birthday party, they went all out -- making two cakes from scratch, along with two types of frosting, homemade ice cream, homemade whipped cream and caramel and fudge sauces. I am still coming down from the sugar high.<br /><br />In return to their amazing hospitality, I tried my best to be handy. I helped do the laundry, tidied up the toys and volunteered to help clean the house. They assigned me the task of vacuuming the living room and I happily agreed. But then I was stumped.<br /><br />"How do you do this anyway?" I asked.<br /><br />"Don't you vacuum at home?" one of my hosts wondered.<br /><br />"Well, usually Avo does the vacuuming."<br /><br />So I got a lesson in Vacuuming 101 and they saw first-hand how undomesticated I still am.<br /><br />Then at dinner, they asked if I could kindly cut the corn off of their daughter's corn on the cob since she has some missing teeth.<br /><br />"Sure!"<br /><br />But when I picked up a sharp paring knife and started to whittle the cob, our hostess looked alarmed.<br /><br />"You're scaring me!" she said before doing the job herself with a dull dinner knife.<br /><br />I can only hope that at least I did a decent job changing the sheets when it was time for us to go.<br /><br />And I hope they don't hold my lack of domestic skills against me and invite us back again next year. My witty banter, sharp conversation skills, and warm companionship compensates for my lack of know-how around the house, right?Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com3tag:blogger.com,1999:blog-4864470827611444332.post-18286263593468466722010-08-11T17:47:00.006-04:002010-08-11T17:59:37.616-04:00Pop-Tarts, Vitaminwater and Dinner Doulas<a href="http://1.bp.blogspot.com/_1IdGXCpXAFI/TGMcZn6BKdI/AAAAAAAAAdc/rEZriwrepJ0/s1600/pop-tarts.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 155px;" src="http://1.bp.blogspot.com/_1IdGXCpXAFI/TGMcZn6BKdI/AAAAAAAAAdc/rEZriwrepJ0/s200/pop-tarts.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504274396111514066" /></a>I haven't been cooking much lately, but at least I have been writing. Since April, I have been blogging twice a day for <a href="http://blogs.babble.com/strollerderby/">Babble's Strollerderby </a>where I write incredibly witty, insightful analysis about the latest parenting news. Recently, I've been writing quite a bit about food and nutrition for kids<br /><br />You can check out some of my latest blog posts here:<br /><br /><a href="http://blogs.babble.com/strollerderby/2010/08/10/cooking-for-kids/">Do You Need a Kitchen Doula?</a><br /><br /><a href="http://blogs.babble.com/strollerderby/2010/08/11/kelloggs-pop-tarts-store/">Why We Don't Need a Pop-Tarts Store</a><br /><br /><a href="http://blogs.babble.com/strollerderby/2010/08/11/vitamin-water-energy-drinks/">Don't Fool Yourself: Vitaminwater Isn't Healthy</a><br /><br /><a href="http://blogs.babble.com/strollerderby/2010/08/04/healthy-kids-healthy-snacks/">Don't Fool Yourself: Go-gurt is Candy</a><br /><br />As for cooking, I'm preparing some brown rice in a rice cooker right now and am hoping to make a simple dinner of tempeh and broccoli on rice. Next week, we'll be headed to Cape Cod where my friend <a href="http://undomesticatedme.blogspot.com/2010/04/cooking-ennui.html">Beau is sure to cook us up some tasty grub</a>.<br /><br />Once the kids are back in school (and the weather cools off), I hope to get back into a regular cooking routine (I know - excuses, excuses!) Please bear with me until then.<br /><br />Have you been cooking anything interesting this summer?Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com3tag:blogger.com,1999:blog-4864470827611444332.post-84361558468678857632010-07-24T20:47:00.015-04:002010-07-26T21:30:47.535-04:00Summer Salads for the SeasonWe've been ordering in quite a bit these days -- much more than I'd like. Not only is it getting expensive, but I'm actually getting tired of eating restaurant food. I can't believe it, but I miss cooking. Avo recently reminded me that last summer we mostly dined on Mark Bittman's <a href="http://www.nytimes.com/2009/07/22/dining/22mlist.html">101 Simple Salads for the Season</a>, his collection of light, flavorful salads made fairly simply from fresh ingredients.<br /><br />Last summer, I tried to work my way through all 101 of them (I think I only made it to 20 or so). Looking over the notes I jotted into the margins on the print-out from last summer, next to a recipe for bulgur and cauliflower, I noticed a review from Avo. "I'd say it's a winner," he had proclaimed. I decided to give it a shot.<br /><br /><strong>Here's the recipe:</strong><br /><br />#92 (out of 101): Simmer a cup of bulgur and some roughly chopped cauliflower florets until tender, 10 to 15 minutes. Toss with chopped tarragon, roughly chopped hazelnuts, minced garlic, Dijon mustard, oil oil and lemon juice.<br /><br />I had the ingredients on hand, but how do I go about simmering bulgur? In "How to Cook Everything," Bittman's recipe for bulgur calls for pouring 2 1/2 cups of boiling water on top of a cup of bulgur and covering for 20 minutes or so. Where does simmering come into the equation?<br /><br />I go wild chopping up cauliflower florets (he did say "roughly" after all) and toss them into a pot with 1 cup of bulgur and 2 1/2 cups of water. I stir and simmer for about 15 minutes until the florets are tender.<br /><br />Meanwhile, I chop up the tarragon, the hazelnuts and the garlic and toss in some Dijon mustard, olive oil and lemon juice to make a dressing.<br /><br />What I like about Bittman's recipe is that he doesn't actually tell you how much of each ingredient to use. I find it liberating not to have to measure things out. Of course, it's tricky finding just the right balance. Luckily, I managed okay. I drained out some extra water from the bulgur cauliflower combo and then tossed in some of the Dijon/tarragon/hazelnuts/garlic/olive oil/lemony dressing.<br /><br />"I'd say it's a winner," Avo declares yet again. It was tasty the first time around, but even tastier when Avo whipped up the leftovers today -- he had sauteed them in bacon grease and added bacon. "Bacon makes everything better!" said Avo. Can't agree with him more.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com2tag:blogger.com,1999:blog-4864470827611444332.post-42425102832981580222010-06-26T14:56:00.005-04:002010-06-26T15:38:19.804-04:00Burning Down the HouseI've always joked that I'm so dangerous in the kitchen that I might burn down the house. But I never thought that my cleaning could be hazardous.<br /><br />Yesterday evening as I was running a bath for the girls, I started to smell smoke. It had the distinct smell of a campfire, but as far as I could tell, there was no campfire in our apartment.<br /><br />"I smell smoke," said Jesse as she came out of the bathroom.<br /><br />"Me too," I said.<br /><br />"Look, mom! There's smoke by the lights in the kitchen." <br /><br />Indeed, a layer of smoke covered the kitchen ceiling.<br /><br />"It's coming from there!" Jesse exclaimed, pointing at the microwave.<br /><br />"The sponges! The sponges must be on fire!"<br /><br />I opened the microwave to find one sponge smoldering and the other a burnt ember. I tossed them in the sink and doused them with running water.<br /><br />"Guess four minutes was too long," I told Jesse.<br /><br />The day before Avo had told me that he saw something on TV about sterilizing sponges once a week by putting them in the microwave for two minutes. He tried it and it seemed to work.<br /><br />After scrubbing the bathroom, I wanted to sterilize the sponges. I figured for two sponges, I'd add an extra minute. Seemed reasonable to me.<br /><br />When Avo walked in the door, he immediately said, "It smells like smoke in here." Jesse excitedly recounted the dramatic tale of the fire. Of course, she was a hero for pinpointing the source of the smoke.<br /><br />Amazingly, the microwave survived the ordeal. But the whole experience has put me off cleaning. Not sure when I'll be ready to face a sponge again. You never know when I might accidentally set it on fire.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com3tag:blogger.com,1999:blog-4864470827611444332.post-43120220690979360552010-06-15T09:00:00.002-04:002010-06-15T09:04:37.086-04:00The 5th Annual Brooklyn Blogfest<a href="http://1.bp.blogspot.com/_1IdGXCpXAFI/TBd5-Kc3vxI/AAAAAAAAAdU/WRr4qQ4IS2U/s1600/blogfest.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="http://1.bp.blogspot.com/_1IdGXCpXAFI/TBd5-Kc3vxI/AAAAAAAAAdU/WRr4qQ4IS2U/s200/blogfest.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5482985180211166994" /></a>The Blogfest Backlash is in full gear as critics snipe that this was the year the gathering of Brooklyn bloggers sold out to Absolut Vodka, the event's sponsor.<br /><br />Controversy aside, for a first-time attendee like myself, it was an opportunity to meet fellow bloggers and to be inspired by the community. Sure, Spike Lee's chat made it clear he was there to shill Absolut Brooklyn, the new vodka blend "inspired" by Brooklyn. And it was also painfully apparent that he knew nothing about blogging or the purpose of the event. Still, I appreciated the fact that Spike Lee attracted a more diverse audience to the blogfest.<br /><br />And, to be honest, I also appreciated the free entry fee, vodka, and food (and no, I didn't get a flip camera or a bottle of vodka to take home). Producing an event like this isn't cheap. Kudos to blogger/Blogfest founder Louise Crawford for helping to make it accessible to all.<br /><br />Ultimately, the cocktails were not as memorable as the conversations. During the "Blogs of a Feather" sessions where bloggers broke up by subject matter, I got to know fellow food and home bloggers, including:<br /><br />Carolina Capehart of <a href="http://historiccookery.com/">Historic Cookery</a>, who cooks over an open fire, using the equipment,the ingredients, and the receipts (recipes) of the early 19th Century.<br /><br />Phyllis Bobb of <a href="http://reclaimedhome.com/">Reclaimed Home</a>, who blogs about low impact housing and renovations options for thrifty New Yorkers.<br /><br />Heather Johnston of <a href="http://sogood.tv/">SoGood.tv</a>, which features videos about wine and food for the home cook.<br /><br />Susan LaRosa of <a href="http://acakebakesinbrooklyn.blogspot.com/">A Cake Bakes in Brooklyn</a>, who revisits American home cooking in the era before convenience foods became popular. LaRosa bakes and cooks from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other "exotic" locations.<br /><br />Chattting about the state of blogging in Brooklyn was fun, but the highlight of the night was when I stumbled upon an inflatable couch on the sidewalk outside the Brooklyn Lyceum.<br /><br />It was after 11 pm and the man reclining on the couch was handing out free cookies.<br /><br />"Want a cookie?" he asked.<br /><br />I eyed him suspiciously. My mom always warned me about taking cookies from strangers, but it was a homemade orange chocolate chip cookie and he assured me that not only was it safe, but it was gluten free. I couldn't resist. It was delicious.<br /><br />He handed me his card. Turns out the cookie man's name is Scott Alexander. Apparently, he's a musician who makes friends and contacts by setting up his couch and handing out cookies. He's got a 24-hour Free Cookie Hotline, 347-829-4YUM and a web site, FreeCookies.Net.<br /><br />Scintillating conversation with old friends and new, strong cocktails and free cookies. I couldn't ask for much more in an evening out in Brooklyn.<br /><br />Photo: Hugh Crawford/otbkb.comUndomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com1tag:blogger.com,1999:blog-4864470827611444332.post-68499129441846012382010-06-07T10:27:00.006-04:002010-06-07T10:34:14.381-04:00My Friend, She's Fried<a href="http://3.bp.blogspot.com/_1IdGXCpXAFI/TA0CQ_dsWVI/AAAAAAAAAdM/zWLmjZienzk/s1600/lobster.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="http://3.bp.blogspot.com/_1IdGXCpXAFI/TA0CQ_dsWVI/AAAAAAAAAdM/zWLmjZienzk/s200/lobster.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5480038812516899154" /></a>My best friend Dori was a foodie before being a foodie was cool. She is the sort of person who phones just to tell you she made the most fabulous Potatoes Au Gratin with Gruyere that you just have to try. When we eat out, she knows where to go and exactly what to order (not to mention how it should be cooked).<br /><br />Dori always makes cooking seem effortless and fun. Somehow, she manages to whip up potato latkes for 50 with two kids underfoot while still looking as glamorous as a movie star (some see a resemblance to Meg Ryan). Not surprisingly, she has always been baffled – if not a bit irked – by my culinary ineptitude.<br /><br />After years of feigning interest as she recounted her latest success in the kitchen, I finally have begun to pay attention. Now that I've begun to cook myself, I appreciate her passion for food and cooking even more. I'm lucky to have her on hand to (well, by phone or e-mail) to answer my questions about grilling, sauteing, steaming, and everything in between.<br /><br />I'm proud to say that after years of dreaming about it, Dori has finally taken the leap and begun cooking school at the Institute for Culinary Education in Manhattan. She had taken recreational cooking classes there before, but this one is for pros. Of course, I thought Dori already knew everything there was to know, but I'm sure they can teach her a thing or two.<br /><br />Dori is chronicling her journey on her blog, <a href="http://shesfried.com/">She's Fried</a>, which, like Dori, is smart, witty, and always lively.<br /><br />In her most recent post, Dori tells of how she took on a lobster -- and lost. Well, to be fair, she won (the lobster is dead), but she lost some blood in the process (don't worry, she's okay).<br /><br />Check it out and see <a href="http://shesfried.com/">She's Fried </a>for yourself.<br /><br />Photo: Dori FernUndomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com0tag:blogger.com,1999:blog-4864470827611444332.post-19466520971673430792010-06-03T09:09:00.008-04:002010-06-03T09:18:56.545-04:00The Way We Eat: Issues at the Table<a href="http://1.bp.blogspot.com/_1IdGXCpXAFI/TAeqRV8KZVI/AAAAAAAAAdE/HQfyD938Zxw/s1600/ps107.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 157px; height: 140px;" src="http://1.bp.blogspot.com/_1IdGXCpXAFI/TAeqRV8KZVI/AAAAAAAAAdE/HQfyD938Zxw/s200/ps107.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5478534686643479890" /></a><br />I can't wait for this event:<br /><br />Readings On The 4th Floor <br /><br /><strong>"The Way We Eat: Issues at the Table"</strong><br />June 15 - 7:30-9:00 PM<br /><br />Moderated by <a href="http://topics.nytimes.com/topics/reference/timestopics/people/m/michael_moss/index.html">Michael Moss</a>, PS 107 parent and 2010 Pulitzer Prize winner for his work in the New York Times on contaminated hamburger and other food safety issues. He just wrote an excellent story on the <a href="http://www.nytimes.com/2010/05/30/health/30salt.html?scp=1&sq=Michael%20Moss%20salt&st=cse">salt industry</a>.<br /><br /><strong>Panelists</strong>:<br /><br />Janet Poppendieck, author "<a href="http://www.amazon.com/Free-All-America-California-Studies/dp/0520243706/ref=sr_1_1?ie=UTF8&s=books&qid=1275570850&sr=1-1">Free For All: Fixing School Food in America</a>."<br /><br />Traci Des Jardins, owner/chef of the acclaimed <a href="http://www.jardiniere.com/about_traci.php">Jardiniere</a>, in San Francsico; she has been named a James Beard “Rising Star of the Year” and she also appeared on “Iron Chef,” defeating Mario Batali. <br /><br />Kim Severson, reporter with the dining section of the Times, and author of the just published "<a href="www.amazon.com/Spoon-Fed-Eight-Cooks-Saved/dp/159448757X/ref=sr_1_1?ie=UTF8&s=books&qid=1275570786&sr=8-1">Spoon Fed: How Eight Cooks Saved My Life</a>."<br /><br /><a href="http://www.nycharities.org/events/EventLevels.aspx?ETID=1853">Buy Tickets Here</a><br /><br />Hope you can make it!Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com0tag:blogger.com,1999:blog-4864470827611444332.post-27536851641121204202010-06-01T08:35:00.003-04:002010-06-01T08:45:44.438-04:00Brooklyn Blogfest 2010<a href="http://3.bp.blogspot.com/_1IdGXCpXAFI/TAT_D9FNSxI/AAAAAAAAAc8/cD0cbHh2T6o/s1600/blogfest.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 130px; height: 200px;" src="http://3.bp.blogspot.com/_1IdGXCpXAFI/TAT_D9FNSxI/AAAAAAAAAc8/cD0cbHh2T6o/s200/blogfest.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5477783490190461714" /></a><br /><br />Fifth Annual Brooklyn Blogfest<br />Tuesday, June 8th, 2010 at 7:00 PM<br />The Brooklyn Lyceum<br />227 Fourth Avenue at President Street in Park Slope<br /><br />It's free, but Pre-Register <a href="http://brooklynblogfest.com/Pre-Register">Here</a>.<br /><br />THE BROOKLYN BLOGFEST 2010 IS SPONSORED BY ABSOLUT® VODKA <br /><br />"Where better to take the pulse of this rapidly growing community of writers, thinkers and observers than the Brooklyn Blogfest?" ~ Sewell Chan, The New York Times<br /><br />How many bloggers does it take to fill the Brooklyn Lyceum? Come find out on June 8 at 7:00 p.m. when the borough’s most opinionated and dedicated bloggers, Spike Lee and Lemon Anderson to sound off about how and why Brooklyn remains such a rich source of material and inspiration.<br /><br />But forget about filling the room. Here’s the real question the Brooklyn Blogfest will answer: How many bloggers does it take to wrap their arms around New York’s most happening borough? So, whether you are a blogger, wannablogger, reader, or media maven, you’ll want to come see for yourself. And meet up with this year’s most tenaciously keen tribe of bloggers as they gather to celebrate all the reasons Brooklyn is such a potent source of runaway creativity. <br /><br />Since it was founded in 2005, the Brooklyn Blogfest has established itself as the nexus of creativity, talent, and insight among the blogosphere’s brightest lights. This year will be no different as a panel of blogging's best disect the unique brand of entrepreneurial creativity flourishing here. Also on tap: a video tribute to Brooklyn's most visionary photo bloggers, special networking sessions for like-minded bloggers (i.e. Blogs of a Feather), the return of the ever-popular Shout-out, when bloggers are invited to share their blogs with the world, and a roof-raising after-party with ABSOLUT® VODKA cocktails, food and music. <br /> <br />"The borough of Brooklyn has always been front and center in the world of blogging," says Louise Crawford, founder of the Brooklyn Blogfest and onlytheblogknowsbrooklyn.com. “Whether you live by a blog, blog to live, or live to blog, you’ll want to come out on June 8.”<br /><br />The Brooklyn Blogfest 2010 program featuures:<br /><br />CREATE, INSPIRE, BLOG: a panel discussion moderated by WNYC's Andrea Bernstein<br />BLOGS-OF-A-FEATHER, special interest, small-group sessions led by notable bloggers <br />The SHOUT OUT, your chance to share your blog with the world <br />THE BIG PICTURE: a video tribute to Brooklyn's photo bloggers <br />SPIKE LEE AND LEMON ANDERSON APPEARING <br />Great opportunities for networking <br />Music, mingling, and general merriment at the after party<br /> <br />FIFTH ANNUAL BROOKLYN BLOGFEST 2010 <br />Tuesday, June 8th, 2010 at 7 PM at the Brooklyn Lyceum in Park Slope<br />Doors open at 6:30 PM<br /><br />I'll be there!Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com1tag:blogger.com,1999:blog-4864470827611444332.post-71955048938909123282010-05-18T07:57:00.000-04:002010-05-18T07:58:05.139-04:00No Cooking or Cleaning for Me<a href="http://1.bp.blogspot.com/_1IdGXCpXAFI/S_GpAozDKkI/AAAAAAAAAc0/2wVpGyJGDiQ/s1600/retrohousewife.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 128px; height: 200px;" src="http://1.bp.blogspot.com/_1IdGXCpXAFI/S_GpAozDKkI/AAAAAAAAAc0/2wVpGyJGDiQ/s200/retrohousewife.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472340850648492610" /></a>It's amazing how quickly I've fallen into my old undomesticated habits. Now that I've got a job, I've been seriously slacking off around the house. There's a pile of dishes in the sink and while the laundry is folded, I haven't had time to put it away. I don't remember the last time I cooked dinner that didn't come from the frozen foods section.<br /><br />When pressed for time when something's gotta give, it seems cooking and cleaning are the first things to go.<br /><br />Somehow Avo manages to find time to go to the gym, work a full-time job, and cook -- even when he doesn't get home until 8 p.m.<br /><br />Last night, I was prepared to have cereal for dinner, but he was determined to come up with something more nutritional and satisfying. Using the few ingredients we had in our fridge, he whipped up the best omelette I've had in my life (no kidding) -- eggs, ham, onions, and mushrooms never tasted so good. Or maybe I just appreciated the fact that I was eating a home-cooked meal for a change.<br /><br />For the past week, I've had plans to cook chili. I have all the ingredients on hand, but I haven't gotten around to it yet. I fear that unless I start cooking soon, I'll forget everything I've learned. I'd hate to come this far only to settle back into my old undomesticated life.<br /><br />Sometimes I wonder if there are two types of people: those who cook because they love it and those who cook because they have no other choice. Maybe I'm just not hardwired to cook. What do you think?Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com13tag:blogger.com,1999:blog-4864470827611444332.post-84061520158709336552010-05-06T11:16:00.007-04:002010-05-06T11:35:49.372-04:00I'll Be Back<a href="http://1.bp.blogspot.com/_1IdGXCpXAFI/S-LhNJYUQII/AAAAAAAAAcs/p588xJZaCsM/s1600/VintageWomanOnPhone.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_1IdGXCpXAFI/S-LhNJYUQII/AAAAAAAAAcs/p588xJZaCsM/s200/VintageWomanOnPhone.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5468180513553662082" /></a>Please forgive me, readers. It's been over a week since my last post.<br /><br />I've got a good excuse. I started a new job where I'm actually getting paid to blog! You can check out my blog posts about parenting at Babble.com's <a href="http://blogs.babble.com/strollerderby/">Strollerderby </a>where I'm writing about everything from <a href="http://blogs.babble.com/strollerderby/2010/05/06/five-myths-about-mental-illness-in-kids/">mental illness in kids</a> to whether <a href="http://blogs.babble.com/strollerderby/2010/05/05/brits-weigh-ban-on-spanking/">spanking is a human rights issue</a>.<br /><br />I haven't been cooking or cleaning much since I got this new gig, but I hope you'll be patient with me (Avo has been!)<br /><br />I promise to get back to the domestic life as soon as I can tear myself away from the computer.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com2tag:blogger.com,1999:blog-4864470827611444332.post-80153527223588479192010-04-27T08:30:00.002-04:002010-04-27T08:30:01.253-04:00It Takes a Village<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1IdGXCpXAFI/S9XdnsUbSWI/AAAAAAAAAck/bNoVwgNZLXQ/s1600/retro-bbq-bacon.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 156px;" src="http://1.bp.blogspot.com/_1IdGXCpXAFI/S9XdnsUbSWI/AAAAAAAAAck/bNoVwgNZLXQ/s200/retro-bbq-bacon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5464517396865436002" /></a>Everybody knows that it takes a village to raise a child. But does it take a village to prepare dinner?<br /><br />In our house, dinner is often a collaborative affair. For years, my husband, Avo, bore the full responsibility of meal preparation -- shopping, cooking, and cleaning (well, I'd occasionally chip in). But then when he landed a new job with later hours, I rose to the occasion and took over these household duties on weekdays while he ruled the kitchen on weekends. Now that I'm suddenly busy with work, he's happy to chip in (what a mensch!).<br /><br />On Friday night, we pieced together a meal -- I roasted asparagus with olive oil and salt and pepper (always a safe, yummy bet) and he grilled <a href="http://www.traderjoesfan.com/Trader_Joes/flame_grilled_buffalo_patties/details/">buffalo burgers</a> (the ones at Trader Joe's are the cheapest and the best). It wasn't anything fancy, but it was as satisfying as a gourmet meal at Chanterelle.<br /><br />Friends have suggested that we form a dinner co-operative so we can all take turns preparing meals. The idea appeals to me, but the logistics overwhelm me. Just coordinating a play date seems tough enough these days since everybody is so overbooked.<br /><br />In college, I lived in a co-operative where we all traded off on meal duties. Since I didn't know how to cook, I made the same thing every week -- falafel from a prepared mix. Now that I'm a bit more domesticated, I bet I could even try making falafel from scratch. And then Avo can make some tabbouleh to go with it. I'm ready for the kids to learn how to cook so they can pitch in too!Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com1tag:blogger.com,1999:blog-4864470827611444332.post-50055577661979744912010-04-16T09:30:00.002-04:002010-04-20T09:30:12.599-04:00Cooking Ennui<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1IdGXCpXAFI/S82sUOfAk7I/AAAAAAAAAcc/RZgcKGL4IVE/s1600/babyfamily.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 140px; height: 200px;" src="http://4.bp.blogspot.com/_1IdGXCpXAFI/S82sUOfAk7I/AAAAAAAAAcc/RZgcKGL4IVE/s200/babyfamily.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5462211386555798450" /></a>"Cooking ennui is an inevitable test of your character to which you must rise."<br /><br />At least that's what my friend Beau, says. Beau cooks a full meal for his wife and kids every night and makes it seem effortless.<br /><br />"What's your secret?" I ask. "How do you manage to maintain your enthusiasm for cooking when it's so routine? And how do you come up with something to cook every night?"<br /><br />"The secret is pre-planning for easy predictability occasionally interrupted by novelty," said Beau. "You've got to plan a handful of days at once, so you won't have to think about it all too much. Then, most of those meals have to be things that are relatively easy and well-liked, so going on auto-pilot isn't too taxing. Add one (relatively easy) thing you've been meaning to try (you may have to dig for this: another reason to subscribe to Fine Cooking) that keeps the week from seeming like endless repetition, and you're good. time will pass and suddenly, you'll find you're over the hump. definitely takes deliberate planning and will, though."<br /><br />Of course, relatively easy is all relative. For me, it means taking out a bowl of cereal and pouring in milk! Maybe some fresh fruit to add some color.<br /><br />With Beau as an inspiration, I've come up with the following ideas. Keep in mind that I don't practice what I preach, so let me know if you have any ideas to add to my list:<br /><br />Ten Tips for Easy Meal Planning:<br /><br />1. Designate a "Meal Planning Day," where you compile a list of recipes and ingredients you'll need for the week. Try to pick at least one recipe that you can incorporate in several meals.<br /><br />2. Keep your pantry, freezer and refrigerator organized so that you can cross-reference the ingredients needed for a recipe with what you have on hand. Plus, this way you'll be sure to toss old stuff before it becomes rancid.<br /><br />3. Plan for every night of the week (and lunch if you prepare that too). Try to mix it up so you don't have pasta or red meat two nights in a row. Designate one night "Leftover Night."<br /><br />4. Create a recipe binder to organize recipes from magazines, friends, and family. We use a photo album to store favorite recipes and keep it handy in the kitchen<br /><br />5. Rely on old favorites, but be sure to experiment with a new recipe at least once a week. Or else you'll get bored fast.<br /><br />6. For new recipes, rely on websites such as CookingLight.com, myrecipes.com or allrecipes.com where you can enter a particular ingredient (or a list of ingredients) and get recipe ideas.<br /><br />7. When in doubt, just cook something. It doesn't have to be a masterpiece. Make the effort and it will be worth it.<br /><br />8. It's okay to cheat with household gadgets like a rice cooker, a microwave and a crock pot to speed things up.<br /><br />9. Cook in bulk and freeze individual portions.<br /><br />10. Don't feel bad about ordering in or going out to dinner every once in a while. You deserve it!<br /><br />Now what am I cooking for dinner tonight?Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com2tag:blogger.com,1999:blog-4864470827611444332.post-45081623640027126852010-04-15T20:49:00.003-04:002010-04-15T21:00:44.602-04:00A Fishy Setback"I feel like an undomesticated failure," I moaned to Avo tonight.<br /><br />"Why? Because dinner didn't turn out as you planned?" he said.<br /><br />That was a generous understatement. Dinner was pretty much inedible.<br /><br />I tried something that I thought would be a no-brainer: I baked catfish with panko (seasoned with thyme, salt, and pepper) for 15 minutes at 425 degrees. But instead of becoming brown and crispy, the panko remained the color (and taste) of sand. I suspect the problem is that I used canola spray on the bottom of the pan rather than relying on good old fashioned butter (or margarine). As a result, the panko never browned. The fish tasted about as tantalizing as cardboard. I would have been better off using a store bought fish seasoning mix.<br /><br />I also experimented with a tomato, cucumber, mint salad:<br /><br />I marinated cucumber slices in 1/3 cup red wine vinegar, 1 tablespoon sugar and 1 teaspoon of salt for about an hour. Then I tossed it with two tablespoons of olive oil, 1/4 cup of chopped mint and a handful of plum tomatoes. It looked colorful and appetizing, but it tasted like it had been doused in soy sauce.<br /><br />With effort, Avo forced the fish in his mouth, trying to make a good show of it.<br /><br />"I'm not lovin' it," I confessed, letting him off the hook.<br /><br />"Well, it is nice to come home to have dinner waiting," said Avo, trying his best to be encouraging. "That said, I think I'm done," he added, pushing away his plate.<br /><br />"Me too."<br /><br />Not only was dinner a complete flop, but toys are strewn around the living room and I've got a pile of laundry waiting for me to do.<br /><br />All is not lost though since my sweetie was nice enough to clean up the kitchen.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com4tag:blogger.com,1999:blog-4864470827611444332.post-73893979846919327222010-04-15T09:34:00.009-04:002010-04-15T11:23:09.270-04:00The Spice of Life<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1IdGXCpXAFI/S8cqxD4_5XI/AAAAAAAAAcU/mREfZJOM07A/s1600/chicken.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 160px; height: 200px;" src="http://1.bp.blogspot.com/_1IdGXCpXAFI/S8cqxD4_5XI/AAAAAAAAAcU/mREfZJOM07A/s200/chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5460380095556347250" /></a>Variety is the spice of life, so I assume that using spices might add some variety to my culinary repertoire.<br /><br />While looking for recipes which rely on spices that I have in our spice cabinet, I came across this in an old issue of Everyday Food Magazine:<br /><br /><a href="http://www.marthastewart.com/recipe/chicken-tenders-with-cucumber-salad-and-chickpea-couscous">Chicken Tenders with Cucumber Salad and Chickpea Couscous</a><br />(from Every Day Food Magazine)<br /><br />Ingredients<br /><br />- 1 (1 pound) seedless cucumber<br />- 1/2 cup whole flat-leaf parsley leaves<br />- 1 to 2 tablespoons white-wine vinegar<br />- 3 tablespoons plus 1 teaspoon olive oil<br />- Coarse salt and ground pepper<br />- 1 can (15.5 ounces) chickpeas, drained and rinsed<br />- 1/3 cup raisins (I left them out)<br />- 1 teaspoon ground ginger<br />- 1 teaspoon ground coriander<br />- 1 1/2 pounds chicken tenders<br />- 1/2 cup couscous<br /><br />Directions<br /><br />1. Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.<br /><br />This is where I had to call my dad and read him the recipe so he could translate for me.<br /><br />"What does it mean to quarter cucumber?" I asked.<br /><br />"You cut them in quarters."<br /><br />"Yeah, but what does that mean exactly?"<br /><br />I'm a bit dense when it comes to directions sometimes. Without a video connection, my dad couldn't demonstrate.<br /><br />"Don't worry. I'll figure it out," I reassured him.<br /><br />When I got off the phone, I cut the cucumber in four pieces lengthwise and then did my best to slice them diagonally. But, the pieces looked too long, so I cut them again.<br /><br />2. Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.<br /><br />This was the easy step. I left out the raisins since I don't like raisins in my food (except for Raisin Bran).<br /><br />3. Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.<br /><br />This was surprisingly easy and fun. The only question I had was: what are chicken tenders? Are they like chicken nuggets or cutlets? I'm still not sure, but I used chicken breasts and they did just fine.<br /><br />4. Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.<br /><br />I cheated and cooked the chicken in one batch. Basically, all I did was coat the chicken with spices and sautee it in oil. I kept checking to make sure it didn't get overcooked. Amazingly, I pulled it out at the perfectly tender moment.<br /><br />When Avo got home, he was thrilled to see dinner on the table waiting for him. Usually, I just make one or two dishes, so making three separate things to complete a balanced meal was a big accomplishment for me.<br /><br />He bit into the chicken first.<br /><br />"Delicious!" he exclaimed.<br /><br />He looked at the cucumber salad and crinkled his nose.<br /><br />"I wasn't sure if I cut it the right way," I explained, showing him the recipe.<br /><br />"You're supposed to hold the cucumber lengthwise and then cut it once horizontally and once vertically so you get quarters."<br /><br />"Oh! Now I get it," even though I still a bit confused.<br /><br />I admit the cucumber salad looked weird, it was crunchy and refreshing (and a worthwhile companion to the spiced chicken).<br /><br />The couscous, however, was too mealy and bland. Next time, I'll try to spice it up some more (maybe some garlic would help?)<br /><br />NOTE: Photo courtesy of Martha Stewart's Everyday Living (my meal didn't look nearly as photogenic).Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com0tag:blogger.com,1999:blog-4864470827611444332.post-1791420151901423002010-04-13T09:24:00.002-04:002010-04-13T09:30:22.353-04:00Ginger-Carrot Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1IdGXCpXAFI/S8RxxoRvrcI/AAAAAAAAAcM/o7cpmFUpgsE/s1600/gingersoup.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://4.bp.blogspot.com/_1IdGXCpXAFI/S8RxxoRvrcI/AAAAAAAAAcM/o7cpmFUpgsE/s200/gingersoup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5459613745719258562" /></a>There are days when I slack off on my domestic duties and can't even bear to make the effort to toast a slice of bread or make my bed. Other days, I frantically scrub, bake, and neaten. I'm a whirling dervish of domesticity. Friday was one of those days. Here is a rundown of all of the useful things I did:<br /><br />1. Washed and folded two loads of laundry<br />2. Went shopping at the Park Slope Food Co-Op (and lugged the groceries home)<br />3. Loaded the dishwasher (and unloaded it once it was done)<br />4. Cleaned the bathrooms<br />5. Made the beds and generally tidied up<br />6. Baked uber-hearty banana muffins (using honey, canola oil and whole wheat flour)<br />7. Cooked up a big batch of carrot ginger soup.<br /><br />In hindsight, I realize I made the soup simply so I could have an excuse to finally bought a hand blender. The kids were intrigued by the new toy, but I knew Avo would roll his eyes as yet another kitchen gadget crowding the pantry.<br /><br />I was just finishing up with the soup when Avo walked in the door. I shoved a spoonful of the soup in his mouth and pretty much begged for praise. Before he could swallow the soup (or compliment the soup), I hurried out the door -- on my way to Manhattan to celebrate my friend Becky's 40th birthday. As I ran down the hallway, I called back to Avo, "eat the soup and then freeze the rest!"<br /><br />"So how was it?" I asked the next morning.<br /><br />"Not gingery enough for me. And I don't think you pureed it enough. I got some big chunks of carrot," he said.<br /><br />Oh well. I guess I need to practice some more with the hand blender.<br /><br />Luckily, I liked the soup just fine and will surely make use of the frozen leftovers.<br /><br /><span style="font-weight:bold;">Ginger-Carrot Soup (from Every Day Food)</span><br /><br />SERVES 8 <br /><br />Ingredients<br /><br />- 2 tablespoons olive oil<br />- 2 medium onions, chopped<br />- 2 lbs carrots, chopped<br />- 1 1/2 lbs sweet potatoes, peeled and chopped<br />- 2 tablespoons fresh ginger, peeled and finely chopped<br />- 2 (14 1/2 ounce) cans reduced-sodium chicken broth<br />- 4 cups water<br />- coarse salt<br />- ground pepper<br />- 2-3 teaspoons sugar<br />- 2-3 teaspoons fresh lemon juice (1 lemon)<br />- 1/4 cup heavy cream (optional)<br /><br /><br />Directions<br /><br />1. Heat oil in a large saucepan over medium heat.<br /><br />2. Add onions, stirring occasionally until they are translucent (5 minutes).<br /><br />3. Add carrots, sweet potatoes, ginger, broth and water.<br /><br />4. Bring to a boil, then reduce to a simmer and cook until vegetables are tender (20 minutes).<br /><br />5. Puree mixture in batches in a blender until smooth. (for safety, you should let the soup cool a bit before doing this, and be careful of any splattering. Or use an immersion blender right in the pot).<br /><br />6. Add sugar, lemon juice, salt and pepper to taste.<br /><br />7. Return to pan and reheat over medium heat, adding in cream if you wish.<br /><br />Disclaimer: That's not my soup in the photo.<br /><br />In the summer months, I think this would be yummy chilled. Refreshing and oh so healthy.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com1tag:blogger.com,1999:blog-4864470827611444332.post-60576916719908352182010-04-09T09:51:00.004-04:002010-04-09T10:04:13.560-04:00A Potato Garden<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1IdGXCpXAFI/S78z0EVqzmI/AAAAAAAAAcE/TbWCgixoKv8/s1600/1organic-potatoes-sprouting.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_1IdGXCpXAFI/S78z0EVqzmI/AAAAAAAAAcE/TbWCgixoKv8/s200/1organic-potatoes-sprouting.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5458138243007172194" /></a>"Honey, your potatoes are sprouting," Avo said last night after peeking in the shopping bag I had perched on the window sill beside the air conditioner. "They look like little alien creatures!"<br /><br />Oops. Guess I waited too long to decide what to do with the leftover potatoes from Passover (thanks for the shepard's pie idea, mom).<br /><br />"So what do I do with them now?" I asked.<br /><br />"Well, you've got two options: throw them out or grow potatoes in the back garden," Avo answered.<br /><br />Dear reader, I chose the first option.<br /><br />The good news is that now I don't have to figure out how to use this sack of potatoes. The bad news is that now I feel guilty for wasting so many good (organic!) potatoes.<br /><br />My cooking juju is clearly off these days. I just can't seem to get it together to prepare a decent meal. Even Avo's birthday dinner on Monday night was underwhelming ("I'm just not that hungry," he said, perhaps to spare my feelings).<br /><br />I blame the balmy weather we've been enjoying -- It's hard to contemplate cooking hearty foods like potatoes and meat when it's scorching out.<br /><br />But now that it's cool and misty today, I've got no excuse. You'll be relieved to know that as I type, I'm prepping banana muffins -- I can't bear to throw out these fast ripening bananas without putting them to good use.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com3tag:blogger.com,1999:blog-4864470827611444332.post-43329831156980347662010-04-08T09:44:00.006-04:002010-04-08T10:18:11.529-04:00Buffalo Meat for CheapWouldn't you know it? Just when I finally get the hang of cooking with beef (well, I can make burgers), Avo's doctor tells him to keep his cholesterol down by cutting out the red meat.<br /><br />At the same time, I'm still trying to come up with a recipe which will use up the potatoes left over from Passover (I made so much <a href="http://undomesticatedme.blogspot.com/2010/03/kugel-conundrum.html">kugel</a> and yet somehow I still have a ton of potatoes). In my truly undomesticated days, I used to mock Avo for his obsession with using every last bit of food we had in the fridge. Now I think I'm worse than he ever was. Can't let one potato go to waste!<br /><br />I found a recipe for meat loaf and mashed potatoes in an old copy of "<a href="http://www.marthastewart.com/everyday-food">Everyday Food</a>" that one of my neighbors left on the window sill in our front hallway. But, not surprisingly, it calls for ground beef.<br /><br />"Why not use buffalo meat?" asked Avo. "It's leaner and they sell it cheap at Trader Joe's. And instead of using the potatoes for mashed potatoes, why not make potato gratin?"<br /><br />Well, for one, the potato gratin recipe in <a href="http://patriciawells.com/books/bistro_cooking.htm">Patricia Wells' Bistro Cooking</a> calls for 1 cup of Gruyere cheese and 1 cup of heavy cream -- somehow I am guessing Avo's doctor wouldn't approve of that!Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com4tag:blogger.com,1999:blog-4864470827611444332.post-18187217107097514302010-04-06T09:27:00.006-04:002010-04-06T11:15:56.358-04:00Brooklyn Eats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1IdGXCpXAFI/S7tLNklpVMI/AAAAAAAAAb8/DIk1VOoLe30/s1600/grist.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 118px; height: 200px;" src="http://1.bp.blogspot.com/_1IdGXCpXAFI/S7tLNklpVMI/AAAAAAAAAb8/DIk1VOoLe30/s200/grist.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5457038070021444802" /></a>As I've said before, Brooklyn is the place to be for foodies -- or anyone who appreciates a good deal (and a tasty meal), scintillating conversation or all of the above.<br /><br />Today is my hubby's birthday, so I plan to cook him something special and stay home to celebrate. But if you're in the mood to go out on the town and do something fun and food-related, you're in luck. There's plenty of events to choose from tonight (April 6):<br /><br />1. <span style="font-weight:bold;">Melt's "Taste of Life Tasting Menu"</span><br /><br /><a href="http://www.meltnyc.com/">Melt Brooklyn</a> 5-course Tasting Menu $30<br /><br />TEMPURA FRIED OYSTER<br />Soy and Dashi Dipping Sauce<br /><br />ATLANTIC SALMON CEVICHE<br />Avocado, Wasabi, Salmon Roe<br /> <br />POTATO AND LEEK SOUP<br />Garlic Croutons<br /> <br />KIWI BURGER<br />Grass Fed Lamb Burger, Sunny Side Egg, Beet Relish on Brioche.<br /> <br />GRANNY SMITH APPLE TART <br />Butter Pecan Ice Cream<br /><br />created by Mark Simmons, Executive Chef<br /><br />Pair each course with a taste of 5 carefully selected wines $20<br /><br />Call 718.230.5925 to secure a table as seating is limited.<br /> <br />2. <span style="font-weight:bold;">Edible Brooklyn & Edible Manhattan Magazines Present<br />GOOD SPIRITS, a cocktail celebration, at <a href="http://www.thebellhouseny.com/calendar.php">The Bell House</span></a>, 6-9 pm<br /><br />Brooklyn-based mixology-minded chefs will strive for liquid symbiosis, cooking up perfect pairings for cocktails made with storied spirits. They'll be pouring Empire State favorites like Tuthilltown Spirits and Warwick Valley Winery and Distillery, as well as small batch selections from Vertical Vodka, Chartreuse and Ilegal Mezcal.<br /><br />The Vanderbilt, No. 7, James, Walter Foods, The Farm on Adderley and Palo Santo will be on hand to prepare food.<br /><br />A special guest bartender will provide bite-by-sip commentary.<br /><br />Tickets are just $40 for an evening of food, drink and merriment.<br /><br />Information at www.ediblebrooklyn.com and www.ediblemanhattan.com or contact Samantha Seier, sam.edible@gmail.com.<br /><br />3. <span style="font-weight:bold;"><a href="http://powerhousearena.com/">The powerHouse Arena</a> is hosting a book release party:</span><br /><br />Gristle: From Factory Farms to Food Safety (Thinking Twice About the Meat We Eat)<br />Edited by Moby with Miyun Park<br /><br />Tuesday, April 6, 7–9PM<br /><br />For more information, please call 718.666.3049<br />RSVP: gristle@powerHouseArena.com<br /><br />Multi-platinum musician Moby has compiled writings from 15 of the country's leading food-minded folks who lay out a hard-hitting and eye-opening guide to the meat you eat.<br /><br />Moby and co-editor Miyun Park, Executive Director of Global Animal Partnership, as well as a selection of Gristle's contributors, will be present to discuss and sign the book. Refreshments will be served.<br /><br />Just because I'm staying home doesn't mean you have to! Now I've got to figure out what to cook for Avo's birthday dinner tonight.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com2tag:blogger.com,1999:blog-4864470827611444332.post-25914849781151091282010-04-05T11:49:00.004-04:002010-04-05T12:00:14.615-04:00Spring Break and Mila's ThighsDid you miss me? Not only did I miss you, but I actually missed cooking. With the kids off school for the week and our friend Beau and his kids in town visiting, I barely had a moment to boil water.<br /><br />We were busy playing tourist in our hometown -- visiting The Museum of Natural History, The Bronx Zoo, and Coney Island. Mostly, we ate out (although we did pack homemade sandwiches for our daytime outings).<br /><br />One night, our friend Beau, a terrific cook, treated us to one of his specialties, Mila's Thighs.<br /><br />Here is the recipe (in Beau's own words):<br /><br /><span style="font-weight:bold;">Mila’s Thighs</span><br /><br />4-5 lg. cloves garlic <br />1 t kosher salt<br />2 T lime juice<br />2 T olive oil<br />1 lg bunch cilantro<br />2-3 lbs chicken thighs<br /><br /><span style="font-style:italic;">Finely chop the garlic, then sprinkle the salt over it and chop the salt into it a little more. Then use the side of your knife to work it into a paste. (Hold your knife at a 5-10-degree angle, almost flat against the cutting board, and start nipping bits from the pile of minced garlic, sliding your knife along as you press it against the board. It’s obvious once you’re confronted with it....) <br /><br />Put it in a bowl, add the juice and the oil and give it a good whisking, then chop the heck out of the cilantro. Don’t worry about avoiding the stems--just gather the leafy stuff up and chop it finely, stopping when you run out of it.<br /><br />Marinate for a couple/few hours—no more—and grill as above. Sometimes I substitute a couple big whacks of tarragon for some of the cilantro.</span><br /><br />Can't wait 'til August when we'll visit Beau and his lovely wife Galen at their place in Wellfleet and enjoy some of his other culinary specialties, including Jamaican meat pies, caramel cod, and Thai Fried Halibut.<br /><br />He's kindly shared his recipes with me, so I'll see if I can re-create the magic on my own....<br /><br />Meanwhile, once the girls return to school on Wednesday, it's back to the old routine. Time to go shopping and start drawing up a menu or else I'll be reduced to takeout again.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com1tag:blogger.com,1999:blog-4864470827611444332.post-20347550975739978812010-03-31T08:42:00.003-04:002010-03-31T08:44:08.011-04:00See You Next Week<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1IdGXCpXAFI/S7NDd509IHI/AAAAAAAAAb0/WOrgV3SIvf4/s1600/gone-fishin.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 195px;" src="http://2.bp.blogspot.com/_1IdGXCpXAFI/S7NDd509IHI/AAAAAAAAAb0/WOrgV3SIvf4/s200/gone-fishin.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5454777754694000754" /></a>Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com0tag:blogger.com,1999:blog-4864470827611444332.post-60646415727387403042010-03-29T15:18:00.004-04:002010-03-29T15:37:17.908-04:00Enough Kugel Already"Yay! Mommy doesn't have to make any more kugel!" Ruby cheered yesterday when we arrived home from our "early bird seder" weekend adventure.<br /><br />Both of my girls were clearly tired of hearing about my kugel conundrum -- not to mention the sound of the food processor chopping all of those carrots, potatoes, and onions!<br /><br />I was relieved to finally be done with it myself.<br /><br />Do you want to know how the kugel turned out? In short, it was a hit -- all my hard work paid off -- and there was more than enough to go around. I ended up making about four batches of the recipe so we had enough for leftovers. Dori will be pleased to hear that the "muffin kugels" were the most popular. She was right -- making the kugel in muffin tins kept it crispy.<br /><br />The rest of the family pitched in to make it a lovely seder meal. <br /><br />My cousin Marla made matzoh ball soup that was better than the one they serve at The Second Avenue Deli; Claudia made homemade gefilte fish and mouth-watering brisket; My brother made carrot kugel (he vowed next year, he'd add garlic to spice things up a bit); and cousin Tina baked desserts that were so outrageously delicious, you'd swear they were made with flour (she swears they weren't!)<br /><br />When I bought the matzoh meal for the kugel, I noticed Streit's slogan is "The Taste of a Memory..." Isn't holiday cooking all about revisiting old memories and creating new ones? Maybe my girls will one day aspire to recreate their mom's kugel.<br /><br />I can just picture Ruby asking her sister, "Remember when mom nearly went crazy making all that kugel one year?"<br /><br />How could they forget?<br /><br />Meanwhile, I promise not to post anymore about kugel...until next year.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com3tag:blogger.com,1999:blog-4864470827611444332.post-37862079371243402632010-03-26T08:30:00.000-04:002010-03-26T13:22:30.610-04:00Kugel Conundrum"I'm having a kugel cunundrum," I said to Avo last night.<br /><br />It was already getting late and it was time to go to sleep.<br /><br />But first I had to check on the kugel or else I wouldn't be able to rest soundly.<br /><br />I ended up getting a jump-start on things rather than leaving the cooking 'til the last minute as I had planned. I loaded up a cart with about 30 potatoes and a whole lot of onions and carrots. For good measure, I bought the last two boxes of Streit's matzoh meal (not sure I really need that much, but just in case...)<br /><br />I doubled up the kugel recipe and found that the potato-carrot-onion mix didn't fit in any of my mixing bowls. Then I went through an entire roll of paper towels and a few dish towels trying to sop up the potato "juice." Now all my dish towels smell like potatoes!<br /><br />In hindsight, I'm not so sure the muffin tins were the way to go. It seemed like a lot of extra effort pouring the kugel mix into the tins. Then, I packed up the kugel muffins in a plastic bag to store them. I checked on them a bit later and the bag had started to fog up. I guess I put the kugel muffins in while they were still hot and humid.<br /><br />The bottom of the bag was like a shallow pond and a lot of the muffins were soggy sponges. I sorted through the salvageable ones and left them to dry out on the counter.<br /><br />"Now I'm not sure I'll have enough for everyone," I griped to Avo.<br /><br />"Maybe you should make more."<br /><br />"I can't bear it!"<br /><br />After a day scrubbing potatoes and "slaving" over the food processor, it was hard to imagine doing it yet again.<br /><br />"Well, it's better to have too much than not enough."<br /><br />Which brings me back to the kugel cunundrum: "Do I leave the kugel overnight to dry or do I put it in the fridge?"<br /><br />Avo suggested I set an alarm for 2 a.m. so I could go and check on them.<br /><br />I nixed that idea and decided to leave them out.<br /><br />Luckily, Ruby inadvertently came to the rescue by waking up at 3 a.m.<br /><br />After bringing her a sippy cup, I tended to the kugel.<br /><br />And now I'm ready to start another batch.<br /><br />I'll let you know whether they pass muster at the "early bird" Saturday seder.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com3tag:blogger.com,1999:blog-4864470827611444332.post-11604028729933970892010-03-25T08:33:00.001-04:002010-03-25T09:00:38.116-04:00Passover PanicIt's official. I'm beginning to freak out. How will I ever have time to make my first ever potato kugel in timer for Saturday's "early bird" seder?<br /><br />"What were you thinking?" Avo asked last night. "You're doing your food shopping on Friday morning and then Friday night, we're going to see Angelique Kidjo. Then we head upstate to the seder Saturday morning. When do you plan to cook the kugel?"<br /><br />"Um, guess I hadn't thought it through (as usual)."<br /><br />To make matters worse, cousin Claudia just informed me that the number of guests at the seder has just jumped to 34!<br /><br />Luckily, my BFF Dori came up with a good solution: use muffin tins to make individual potato kugels. Rumor has it that this will help the potatoes "crisp up nicely." Thanks, Dori, for reminding me to use non-stick spray in the tins if I go this route (although couldn't I also use paper liners?)<br /><br />Plus, we won't have to cut the kugel or worry if there's enough for everyone. But forget about making enough for seconds!<br /><br />One reader requested that I post my mom's treasured recipe, so here it is:<br /><br />Mom's Potato Kugel<br /><br />6 Medium white potatoes (2-1/2 lbs)<br />1 large onion<br />1 large carrot<br />1/4 Cup matzo meal<br />1-1/2 tspn. salt<br />1/4 tspn white pepper<br />2 eggs, beaten<br />1/4 cup peanut oil<br /><br />Pare and put vegetables through grinder or food processor (grater disc). Add remaining ingredients and mix thoroughly. Pour into a well greased 1-1/2 quart baking dish (or deep dish pie plate).<br /><br />Bake in a moderate oven (375 degrees) about one hour or until top is browned and crisp at edges. Serves 6-8<br /><br />"Does pare mean to peel the skin off?" I e-mailed my mom.<br /><br />"Yes, my dear. To pare is to peel. In olden days, before such gadgets as veggie peelers, you would use a small "paring knife" to peel vegetables. Thus, the term paring," mom wrote back.<br /><br />Meanwhile, I found another recipe at <a href="http://www.cooks.com/rec/view/0,1638,132182-250199,00.html">Cooks.com</a> that calls for frying the onions first. I'm sure it would taste better, but since I have to make so much kugel in such a short amount of time, I think I'll skip that step and stick with mom's (hopefully) reliable recipe.Undomesticated Mehttp://www.blogger.com/profile/07327526767040007698noreply@blogger.com3