Mom's Nearly Famous Gazpacho: Webisode #31

What's Going on Today: Hanging out in Cooperstown for the Fourth. Lots of fun in the sun, planning for an afternoon boat trip.

Naptime Goals: Lesson from Mom on how to make her awesome Gazpacho.

Tonight's Menu: Gazpacho, Turkey Burgers, salad, ice-cream.

Parenting Lesson of the Day: Don't tease toddlers about fish eating their toes, unless you don't want them in the water.

You know I always love a good hand-me-down recipe, so you can imagine how excited I was last weekend when my Mom showed me how to make her nearly famous Gazpacho. I say nearly famous because it hasn't been printed anywhere yet, but, now that it has, I'm sure it's destined for glory. The oppressive heat and humidity in Cooperstown gave us the perfect opportunity for a naptime gazpacho making lesson. We were all too happy to stay in the air conditioned kitchen during the heat of the afternoon, and even more pleased that we didn't have to turn on heat inducing appliances to make dinner.

As you'll see above, Mom's recipe is based on an old How to Make Gazpacho tutorial she ripped out of McCall's long before I was born. It outlines the basics of gazpacho and gives the reader freedom to make changes as needed. My mother has been working on her "changes as needed" for roughly 34 years and has managed to buff and polish her version to a near perfect shine.

It turns out that one of her main secrets for this recipe is spicy V8. She swears that it contains the perfect amount of spice and is easier to measure than Tabasco. If someone wants more heat, she says, place a bottle of Tabasco on the table and they can help themselves. She also swears that a squeeze of lime in each bowl immediately prior to serving is key to uniting the flavors of garlic and tomato. This is a tip she learned from her friend Geri.

Gazpacho, like most soups, is best after it's been able to rest for a bit in the fridge. This allows the flavors to blend and mature. Though I didn't tape dinner, rest assured that we gobbled it down in the blink of an eye. You can imagine how grateful we all were to be enjoying cold soup on such a hot day and how particularly happy I was to be in possession of such a fabulous recipe.

Mom's Nearly Famous Gazpacho

3 medium plum tomatoes, seeded and roughly chopped

1 large cucumber, peeled

2 green onions, washed

1 red pepper

2 cloves garlic

11 oz. regular tomato juice

8 oz. Spicy V8 Tomato juice

2 T. olive oil

1/3 c. red wine vinegar

1 t. Kosher salt

1 t. pepper

2 limes

1. In a food processor fitted with a blade attachment place 6 oz. of regular tomato juice, the red pepper, onions and garlic. Pulse 3-4 times. Add the cucumber and tomatoes. Pulse 3-4 times. Add the rest of the regular tomato juice, red wine vinegar, salt and pepper. Pulse 3-4 times. Finally, add in the spicy tomato juice and olive oil. Pulse 1-2 times.

2. Chill in the fridge until ready to serve. When serving, squeeze the juice of 1/2 lime over each bowl and stir in to each portion.

Naptime Notes:

Naptime Recipe Variations: There are plenty of great recipes for gazpacho. If you'd like to sweeten it up a bit add some fruit like cantaloupe or honeydew. If you think you need more heat, swirl in a few splashes of Tabasco to give it a boost.

Naptime Stopwatch: This recipe, from start to finish, takes about 15 minutes.

Naptime Reviews: My daughter doesn't love cold soup yet - she thought this was salsa - but was game for dipping a few chips in it. My husband, well, you can see me swatting his hand away from the Cuisinart above!

Burgers with Chive-Parsley Butter: Webisode #30

What's Going on Today: Daughter's first day of camp! July Fourth decoration preparation underway...

Naptime Goals: Prepare Burgers for tonight's grilling lesson.

Tonight's Menu: Burgers with Chive Parsley Butter, Caesar Salad, Roasted Red Potatoes with Herbed Salt.

Parenting Lesson of the Day: Rain helps us start over with a clean slate.

I love burgers in the summer and am always up for trying new recipes. Of course, one of my favorites is still Uncle Will's Burger recipe, which will always be an onion-topped classic. When I was flipping through June's Bon Appetit the other day I read a great article about a technique utilizing Meyer lemon butter in a burger. I loved it's promises of moister meat and added flavor. I couldn't wait to give technique a try and set straight to work.

Of course, unlike my friend Liz, I do not have Meyer lemons growing in my backyard. However, I do have regular access to fresh herbs. So, instead of using lemon butter I decided to make Chive-Parsley butter to give the meat a fresh herbaceous flavor. My neighborhood gourmet shop has a great butcher who grinds grass-fed meat and forms hamburger patties. I bought four of those to start with and made the butter at home. Preparing the butter and burgers during naptime was a snap. Then I was able to leave them covered in the fridge until dinner time. As you'll see, unfortunately, my grilling dreams were thwarted by the rain, but I still managed to cook them on my stovetop grill pan.

The butter technique worked beautifully. The burgers were tender, juicy and more flavorful thanks to the green herbs. I also toasted the buns on the stovetop and gave them an extra swipe of Chive-Parsley butter for greater depth of flavor. Paired with a salad and potatoes they made for a tasty summer meal. I guess there is also next week for my grilling outdoors!

Hamburgers with Chive-Parsley Butter

4 6oz. hamburger patties

5 T. good quality unsalted butter

1 T. chives, finely chopped

1 T. parsley, finely chopped

4 Hamburger buns

1. In a food processor or mini-chopper, add the butter, chives and parsley. Pulse until well combined and slightly softened.

2. Take each hamburger patty and make a well in the center. Form a 1/2" ball of herb butter with your hands and press it into the well. Gently fold over the outer edges of the burger to cover the butter completely and seal it in. Repeat with remaining 3 patties. *At this point uncooked burgers will last, tightly wrapped, in the fridge for up to 6 hours.

3. Set your grill or grill pan at medium heat. Place the hamburger patties on top and cook, turning occasionally, to desired doneness. While the burgers are cooking, place the buns either on the grill or in the toaster. After they have toasted swipe them with a thin layer of remaining herb butter and set aside.

4. Plate burgers on toasted buns and serve hot.

Naptime Notes:

Naptime Recipe Variations and Ideas: Go ahead and play with different herbs when making the butter. Strong flavors like basil or oregano would work well, too.

Naptime Stopwatch: Making the herb butter takes 10 minutes. Pressing it into the hamburger patties takes about 5 minutes. If you like to form your own hamburger patties add on an additional 5 minutes.

Naptime Reviews: We are a family of burger fans and the littlest one is forming her habit, too.

Vegetable Quiche for a Weeknight Dinner: Webisode #29

 

What's Going on Today: 6am wake-up call (wha?!) from daughter, out and about eeeaaaarly. Errands around town, trip to playground, picnic lunch.

Naptime Goals: Make Vegetable Quiche for dinner tonight, catch up on things around the house and maybe take a quick nap before daughter wakes up!

Tonight's Menu: Slice of vegetable quiche, white wine, strawberry-mint ice-cream for dessert.

Parenting Lesson of the Day: When decorating a nursery always install black-out shades.

When my daughter wakes up early and my husband tells me he'll be at the office late I know I'm in for a long day. I don't blame either one of them, sometimes my daughter wakes up early when the sun is especially bright, and my husband works hard at his job which often requires long hours. The only person kind of stuck in the middle of this equation is me. I want to give my daughter my full attention during the day, but I'm also responsible for the entire household and any errands or chores that need to get done.

When days like this happen I know I need to keep dinner simple and healthy. I like to Naptime Chef dishes that are delicious and fun, but not overly fussy. I also choose dishes that don't require hours to cook since I still want some time during naptime to put my feet up. Some may wonder why it is worth cooking at all. But I know good food will keep me going well into the evening, plus cooking during naptime helps me relax in the middle of a hectic day.

When this scenario played out earlier this week I decided to make my favorite simple Vegetable Quiche. As you'll see above, I had a lot of leftovers from my farmer's market wares last week and didn't want anything to go to waste. I love this recipe because it is adaptable. In this case I added some onions, fresh baby spinach, toasted pine nuts and Parmesan cheese. There have been many instances when I've added different greens, additional cheese and finely chopped vegetables. There are nearly endless different possibilities and I encourage you to get used to the recipe and play with the ingredients a bit to see what works best for you. Enjoy!

Vegetable Quiche with Spinach, Onions and Pine Nuts

For the crust:

1 stick unsalted butter, softened

1 1/2 c. all-purpose flour

Pinch of Kosher salt

1/4 c. ice-water

1. Add all four ingredients to a food processor and give it a quick blitz until a dough forms. Remove from processor and roll it out on a lightly floured surface. Roll it out to 9" in diameter and press it into a pie plate. Set aside. *If you are not going to use it immediately, wrap it tightly in plastic wrap and leave it in the fridge.

For the filling:

3 eggs

1 c. whole milk

1 c. Parmesan cheese

2 handfuls fresh baby spinach

1/2 yellow onion, finely chopped

1/2 c. pine nuts, toasted

Salt & Pepper to taste

1. Preheat the oven to 375ºF. Whisk together the eggs, milk and cheese in a bowl, set aside.

2. In a skillet over medium heat add the onion and spinach. Cook until the onion is soft and spinach is wilted. Add to egg mixture.

3. Toast the pine nuts in dry skillet, when they are lightly golden add to the egg mixture. Add a pinch of Kosher salt and crank of good fresh cracked pepper to taste.

4. Pour egg mixture into prepared crust and bake for 40-45 minutes or until top is lightly golden and quiche is totally set.

Naptime Notes:

Naptime Recipe Ideas and Variations: This recipe is adaptable, almost any kind of dark leafy green tastes great, as well as vegetables like shallots, garlic, peppers, potatoes and carrots. Also, some tangy goat cheese crumbled into the quiche tastes amazing as well.

Naptime Stopwatch: Make the crust takes about 5 minutes and the filling an additional 10 minutes. Baked time is close to 40-45 minutes.

Naptime Reviews: My daughter is reluctant to eat eggs and has been since birth. However, she gamely tried a bite of this which is all I can ask for - she'll learn to love them someday!

Strawberry Mint Ice-Cream: Webisode #28

What's Going on Today: Picking up knives from new knife sharpener (!), library trip, fun in the sun, Mom's night out!

Naptime Goals: Make Strawberry Mint Ice-Cream, organize schedule for babysitter, clean up email inbox.

Tonight's Menu: Mom's night out! (Dad and daughter eating leftovers)

Parenting Lesson of the Day: Introduce kids to their local library early and often, it is a wonderful place!

This week I had a really fun Mom's night out. You all know that I love to cook for my family, but even the best of us need to go out with our friends once in a while. On the days when dinner plans are already made, I use the time I might have spent rolling meatballs to play in the kitchen. I'll often experiment with new ice-cream flavors, baked goods and stock the pantry with some honest-to-goodness batch cooking (5lbs of homemade granola anyone?!)

I'll get to the batch cooking later this summer, right now I am going to tell you about ice-cream. As you can see we are in full summer mode here and my cooking is beginning to reflect that. Instead of diving into my favorite cookie recipes, recently I've been breaking about my good ole' Cuisinart Ice-20. For the next three months I'll use this almost as much as I use my KitchenAid mixer, generating pint after pint of our favorite summer freezer staple.

Since we are still taking advantage of strawberry season, this week I decided to make some delicious Strawberry-Mint Ice-Cream. I love the flavor pairing of strawberry and mint, it is both refreshing and sweet. As you'll see, I was even able to finish off the batch in full cocktail dress, wedges and all.

Strawberry Mint Ice-Cream

1 c. whole milk

3 eggs

1/2 c. superfine sugar

1 t. good quality Peppermint extract

2 c. heavy whipping cream

For Strawberry Swirl:

3 T. superfine sugar

Juice of 1 small lemon

1/2 c. water

2 c. fresh strawberries, washed and hulled

Makes about 6 cups

1. Heat the milk in a saucepan over medium heat until tiny bubbles form around the edges. In a separate bowl, whisk the eggs, sugar and peppermint extract. Ladle a small portion of the hot milk mixture into the egg mixture and whisk constantly to incorporate. This will help temper the eggs. Whisk in another small ladle of milk. Then, pour in the remaining milk mixture and whisk to completely combine.

2. Pour the egg/milk mixture back into the saucepan over medium heat and stir constantly until mixture thickens and is thick enough to coat the back of a spoon. Remove it from the heat, pour it into a fresh bowl and whisk in the heavy cream until mixture is completely smooth. Note: If you suspect lumps in your egg custard place a fine mesh sieve over the bowl and pour the custard through it to catch any lumps, the whisk in the cream.

3. Place plastic wrap over glass bowl and put it in the fridge to chill for at least 1-2 hours.

4. For the ripple, pour the water, sugar and lemon juice into a small saucepan. Heat until the sugar is dissolved and the mixture is slightly reduced - about 4 minutes. Place the strawberries in a blender, pour in the sugar mixture and puree until smooth. Pour the strawberry mixture through a fine mesh sieve to catch any seeds. Place in the fridge next to the custard.

5. To make the ice-cream, pour custard into ice-cream maker and churn according to manufacturer's directions. At the very end of the churn cycle drizzle in the swirl for about 1 minute so it forms a ribbon through the ice-cream, but doesn't get too distributed. Alternatively, you can fold in the ripple with a spoon or spatula. Freeze ice-cream until ready to eat.

Naptime Notes:

Naptime Recipe Variations and Ideas: If you just want plain strawberry ice-cream it is fine to use vanilla extract instead of peppermint. The basic vanilla base is also a great jumping off point. Instead of strawberries you could use raspberries, blueberries or even peaches for the swirl in.

Naptime Stopwatch: Making the custard takes about 20 minutes, then churning is roughly another 20 (depending on your machine).

Naptime Reviews: We are a family of ice-cream enthusiasts - we ate the entire container in 2 days! (Or, maybe I shouldn't admit that?)

Summer Fruit Crumble: Webisode #27

What's Going On Today: Rainy day in CT, sing-along at the beach before cloudburst, errands in the afternoon.

Naptime Goals: Strawberry-Raspberry Cobbler, roast vegetables, marinate chicken.

Tonight's Menu: Chicken with Veggies, Cobbler (our second one this week!) with Strawberries from the farmer's market.

Parenting Lesson of the Day: When conversing with toddlers always have a pen handy, they say the funniest things!

I have pretty much gone strawberry-crazy these days. As you'll see above, last week my daughter and I picked 12lbs of strawberries together at a local farm. It took me two full naptimes to preserve, freeze and bake with all of the berries, and even that was barely enough time. I would have loved to have taken all weekend, but strawberries are so delicate I had to act quickly before they turned. Luckily, I managed to preserve the little rubies to the best of my ability and now have a nice stash for the rest of the year. This also means I'll most likely be garnishing everything I make - from risotto to pancakes - all summer with my jams and syrups. My daughter seems to be game for this, as it is I'm expecting her to turn into a strawberry any second she's eaten so many already!

When we had our barbecue last Sunday, I decided to make a fruit cobbler to bring along in addition to Uncle Will's Ribs. I still had some fresh strawberries on hand as well as a small packet of raspberries I'd picked up at the market. It was almost a no-brainer to make a fruit cobbler during my daughter's afternoon naptime. I washed and sliced the fruit, made the crumbly topping and popped it in the oven to bake while I prepared the meat. 

I love this particular cobbler recipe because it works with almost any kind of fruit. Also, the loose oatmeal topping has a taste reminiscent of an oatmeal cookie with the added cinnamon. Of course, you can omit the spice if you'd like, but I love it. Since the heatwave was particularly awful when I made this the first time I opted to serve it with vanilla ice-cream, though whipped cream would work well, too. And, best of all, when it was finished baking I simply let it cool on the counter before taking it next door for dinner. It was the perfect make-ahead dessert. I know I'll be making this again when we bring back a big haul of blueberries next month.

Strawberry-Raspberry Cobbler

3 c. fresh strawberries, washed, hulled and cut in half.

1 c. fresh raspberries, washed (optional - if not using use 4 c. of strawberries)

1 1/2 c. Oats (not quick cooking)

1 1/2 c. all-purpose flour

1 c. dark brown sugar, packed

1 1/2 sticks (12 T.) unsalted butter

1 t. Kosher salt

3 T. good quality honey

1. Preheat oven to 375ºF.

2. Place the fruit in a 9" pie plate or 9x9 baking dish.

3. Blend the oats, flour, butter, sugar, salt and honey together in a food processor until it forms a sticky dough.

4. Layer the topping on top of the fruit evenly so that the top is covered.

5. Bake for 30-35 minutes or until the top is golden brown and the fruit is bubbly and cooked through.

Naptime Notes:

Naptime Recipe Ideas & Suggestions: This is a fantastic make-ahead dessert for any family meal or larger event. After it has cooled pop it in the fridge tightly covered with plastic until you want to serve it. It can be made up to 24 hours ahead of time. This recipe works well with apples, rhubarb, cherries, blueberries, strawberries, raspberries and peaches. (Try more fruits if you want!)

Naptime Stopwatch: Washing and slicing the fruit takes about 10 minutes. Preparing the topping takes 5 minutes. Baking time is approximately 30 minutes.

Naptime Reviews: This is a great dessert for kids and adults alike. It is also healthier then pie and is a great way to persuade children to try new fruit.

Scallops and Pasta for Memorial Day: Webisode #26

What's Going on Today: Returning from Martha's Vineyard with a pile of laundry and an overtired kid.

Naptime Goals: Sort through mail, laundry and fridge. Make grocery list. 

Tonight's Menu: Meatballs for Choir Boys from the freezer, Salad, Wine.

Parenting Lesson of the Day: There is nothing like a visit to the grandparents to tire kids out!

On Tuesday we returned from Memorial Day on Martha's Vineyard with a car full of laundry and sand. It was a great vacation. As you'll see above, our time away included amazing weather and mellow days. Our time was mostly spent browsing local art fairs and peaking into our favorite shops. These low-key activities were the perfect escape from the hustle and bustle of everyday life.

This trip was our first family getaway since the move last month and we both seized the opportunity for a mental break. My husband caught up on novels and crossword puzzles while I caught up on cheesy iTunes movies. As for cooking, I mostly relied on old favorites. One day we cooked up some hot dogs, another we enjoyed some fresh scallops with pasta and, get this, our last night we even had a date night while my in-law's babysat. (Yeah!) 

I began looking forward to scallops with pasta the week before we even arrived on the Vineyard. It is one of my favorite simple dinners and I haven't made it in a bit since I haven't found a good fish store in CT yet. So, the minute my daughter went down for her nap I raced to The Net Result and picked up almost a pound of diver scallops for dinner. Then, instead of cooking them during the day, I waited until just before dinner and whipped up this simple and elegant meal. I hope that scallops come your way this summer and, if they do, here is one great way to enjoy them. 

Summer Scallops with Pasta

1 1lb. fresh diver scallops

1 1lb. Fettucini or any long strand pasta

3-4 T. unsalted butter

2 T. olive oil

2 cloves garlic, finely chopped

Pinch of Kosher salt
Serves 4

1. Rinse the scallops under warm water and pat dry with a paper towel.

2. Add olive oil and butter to a skillet over medium heat. Then, add the garlic and saute until lightly golden and softened.

3. Meanwhile, as the garlic is cooking, bring a pot of salted water to a boil and add the pasta.

4. Once the garlic is soft and golden add the scallops to the pan and make sure there is a little space between each one. Saute until golden on one side - about 2-3 minutes - then turn each scallop over with a pair of tongs and cook the other side. When the scallops have cooked remove them to a plate covered with a paper towel.

5. Drain the pasta briefly and add it to the skillet in which the scallops where cooked. Twirl the pasta briefly to coat with the sauce. Divide amongst serving plates and top the pasta with scallops. Serve hot.

Naptime Notes:

Naptime Recipe Ideas: This dish would be beautifully enhanced by some fresh herbs. Parsley or basil would taste especially delicious.

Naptime Stopwatch: Preparing this meal takes about 20 minutes from start to finish.

Naptime Reviews: My daugher isn't a big scallop fan yet, but she loves the pasta!

Hot Dog Feasts and Memorial Day Menus: Webisode #25

What's Going on Today: Packing for Memorial Day, pick up dry cleaning and fresh bottles of sunscreen. Plan for walk to the beach after naps.

Naptime Goals: Prepare Cous-Cous Salad with Blue Cheese and Craisins, wrap up blog posts, zip up suitcases!

Tonight's Menu: Hebrew National Hot Dogs with Toasted Buns, Cous-Cous salad, Green Salad, Chocolate Almond Ice-Cream.

Parenting Lesson of the Day: Never underestimate the appeal of shell collecting to a toddler.

As you'll see above, last Saturday I spent the morning at an awesome Hebrew National Better-Than-A-Picnic Picnic on Randall's Island. I don't normally align myself with brands and attend company sponsored picnics, but I really do like Hebrew National. Their hot dogs are tasty and all natural, plus, they had me and the other mom bloggers attending take part in a great service project. I always love it when large brands take the time to help others.

At this particular picnic we decorated reusable lunch sacks for the Magic Summer Lunchbox Program. It is a program run by Feeding America to help feed children during the summer when they are unable to get their usual free lunches at school. The lunch totes we decorated were taken to the Food Bank in East Harlem and distributed, full of food, to children in the neighborhood. To make the picnic even more fun, Cheryl Hines emceed the event beautifully. She believes strongly in helping others and has a new show she is executive producing called School Pride debuting this fall on NBC. I'll definitely be tuning in - with a wad of tissues at my side - for that!

So, back the hot dogs. I love a good hot dog but steer clear of those filled with gross, unidentifiable ingredients. When I do reach for them I usually buy Hebrew National because they are so authentic and the taste proves it. Being at the picnic really put me in the mood for hot dogs at home, so, as you'll see above, I came home and did just that.These hot dogs would be perfect for any upcoming Memorial Day picnics. Need some more Memorial Day menu ideas? See below. Also, be sure to check out my newsletter this week for an especially great summer recipe that's never been seen here. Have a great weekend!

Memorial Day Menu Ideas:

Mint Lemonade

Aunt Ethel's Blueberry Muffins

Cous-Cous Salad with Blue Cheese and Craisins

Ruth's Curried Chicken Salad

Lemon Rosemary Grilled Chicken

Marinated Asparagus

Lemon Squares

Simple Rhubarb Almond Cake

Rhubarb Pie Par Excellance in the New Kitchen: Webisode #23

What's Going on Today: Getting settled, playing at the playground despite the cold snap, enjoying time with each other in the moving aftermath.

Naptime Goals: Rhubarb Pie, work in *new* upstairs office (a.k.a. the guest room), take a deep breath and enjoy the absence of boxes.

Tonight's Menu: Take-out from the Italian place we are dying to try, homemade Rhubarb Pie for dessert.

Parenting Lesson of the Day: Even the littlest ones need downtime, too.

Today I am taking a deep breath. I am starting to feel like the move is behind me. My Mom has returned home to Cooperstown, Mercury is finally out of retrograde and I am sleeping well at night again. It has been a whirlwind two weeks, that is no joke, but we have come out on the other end relatively unscathed. Just as we were settling in to the new normal over the weekend, a cold snap blew in. Last week we were in shorts and tanks, today we are in fleeces and jeans. My daughter seems remarkably undeterred by this weather. She is so enamored with the new playground down the street there is no keeping her inside. Instead of fight it, I just go with it. You'll note in the video above I am outfitted for late fall during a playground visit in May (!)

My Mom brought me a huge bunch of fresh rhubarb from the garden when she was here last week. I've been saving it to make something delicious and it just so happens that this weather put me in the mood for a warm fruit pie. I know, I know, there has been a rhubarb around here lately, but I promise this is the last one for at least six weeks.

This is my grandmothers recipe and it is a real treasure. I only use the filling recipe she gave us, though. The pie crust recipe she wrote contains copious amounts of lard so I opt to make Dede Wilson's pie crust from Bon Appetit instead. Dede's crust has never let me down and works with just about any pie I've ever made. It does a perfect job of showcasing the soft, tangy rhubarb compote filling, that is neither too tart nor too sweet. In a way, I feel like I am initiating our new kitchen by making this family favorite. Like I am introducing my new appliances to what they can expect from me over the next year. So far everything seems to working well, even, thankfully, the radiators.

Rhubarb Pie Par Excellance

4 c. Rhubarb, cut into 1" pieces

1 1/2 c. sugar

Zest from 1 lemon

Juice from 1 lemon

For the crust (adapted from Dede Wilson for Bon Appetit)

2 c. all-purpose flour

2 T. sugar

3/4 t. salt

1 1/2 sticks (3/4 c.) unsalted butter, cut into 1/2-inch cubes. Frozen for 15 minutes.

6 T. ice-water

1 T. cream & 2 t. sugar (for crust wash)

1. In a food processor fitted with a blade process the flour, sugar and salt for 10 seconds. Then, add the butter and process again until a soft meal forms. Finally, dribble in the ice water bit by bit until a moist dough forms. Remove the dough from the processor, divide into two equal pieces and form disks. Wrap each disk and place in the fridge for at least 1 hour or up to 24 hours.

2. Make the filling by combining the rhubarb, sugar, zest and juice in a saucepan over medium heat. Stir the rhubarb until it becomes tender and liquidy. About 8 minutes. Then, continue stirring until the liquid begins to form a syrup. About 5 more minutes. Remove from heat.

3. Once the crust has chilled, roll out both disks on a lightly floured surface until they are 12" round. Place one pie crust in the bottom of a 9" pie dish. Fill it with the rhubarb filling. Cut the second round into strips 1/2" thick. Place 6 strips in one direction, equal distant apart. Then, arrange remaining strips in the opposite direction to form a lattice pattern. Seal the strip ends to the crust edge with your fingers. Combine cream and sugar in a bowl and brush over the lattice, but not the crust edges. 

4. Preheat oven to 450ºF and bake for 30 minutes. Then, reduce heat to 375ºF and bake for an additional 10 minutes. Allow to cool and serve.

Naptime Notes:

Naptime Recipe Serving Ideas: This is a great spring or summer dessert. I recommend serving it with whipped cream or vanilla ice-cream.

Naptime Stopwatch: Preparing the crust takes about 5 minutes. Then, preparing the filling takes about 20 minutes. 

Naptime Reviews: My daughter is still learning to like rhubarb, but my husband and I loved it!

Homemade Pancake Mix and an Awesome Breakfast: Webisode #19

What's Going on Today: Up earlier, sun is brighter, playground more active - everything is better in springtime. Off to the farmer's market to pick up fresh veggies and all of my favorites from Ronnybrook Farm.

Naptime Goals: Make big batch of Pancake Mix for pancake breakfast on Saturday.

Tonight's Menu: Leftover Browned Butter Asparagus Risotto. Leftover Easter candy dessert.

Parenting Lesson of the Day: The bigger the stack of pancakes, the happier the kid.

Tonight there are delicious leftovers in the fridge for dinner so this afternoon I am going to use naptime to stock up on my pantry basics. There many times I do this throughout the year like when I make large batches of pesto, Apricot Jam, Meatballs or Tomato Sauce. It makes so much sense to make these delicious basics in bulk, that way I can always have them on hand instead of making them from scratch every time I need them. Furthermore, I enjoy making them, I am always excited to set aside a naptime or two each month to replenish my supplies.

Today I am making a fresh batch of homemade pancake mix. I know that there are a lot of Bisquick devotees out there, but I am not one of them. I prefer this homemade version to anything store-bought - plus it is much less expensive. I got the idea to add malt powder from my brother, the infamous Uncle Will. He spent a summer working in the kitchen at the Otesaga Hotel and had a chance to tap the Chef for many of his secrets. The key, he told Will, to delicious Belgian waffles and sweet pancakes is malt powder. We took his word for it, tried it in our parent's kitchen and, wouldn't you know it, Chef was right! The malt powder gives the pancakes a nice texture and slightly sweetened flavor, erasing any trace of flour or baking soda on the palate.

These days I make my pancake mix in a big batch and keep it in a glass jar with a scoop. This way we have it on hand anytime we need it. Some weekdays, when I have slept especially well, I do a pancake breakfast with my daughter. But, admittedly, I mostly do them on the weekends. The beauty of this pancake mix is that it keeps for several weeks so you can easily whip up a stack anytime you want.

I often take the traditional route when serving pancakes, opting for real butter and delicious homemade maple syrup. But, when I want to change it up I add a dash of almond extract and some lemon zest to the batter to give it lemon almond flavor. Recently I even topped a stack with creamy homemade ricotta and some fresh berries - it was delicious! Any way you like to eat them is fine with me, just make sure the maple syrup is real - not imitation. Also, I think pancakes are best eaten when everyone is still in their jammies.

Homemade Pancake Mix

4 c. unbleached all-purpose flour

1/2 c. malt powder (like Carnation or Horlick's)

1 t. cinnamon (optional)

3 T. baking powder

2 t. baking soda
2 T. sugar

1 1/2 t. Kosher salt

1. Mix all ingredients in a big bowl with a whisk. Store in an airtight container until ready to use.

Homemade Pancakes

1 c. pancake mix (above)

1 egg

1 c. whole or 2% milk

1 T. unsalted butter

1. On a skillet or wide, shallow sauce pan heat the butter over medium heat and swirl so that it covers the bottom of the pan.

2. Ladle the 1/3 c. of the batter into the pan and let it warm until bubble starts to show on the surface. Flip quickly with a thin spatula and allow to cook on the other side until golden brown. Serve hot.

Naptime Notes:

Naptime Recipe Ideas and Variations: The key to this recipe is a malt powder. If you don't add it your mix may seem a little bland and basic. But, no matter how you make it, be sure to have fun dressing up the pancakes once their made. My favorite toppings are sliced fruits, maple syrup, fruit syrup and sweet cheeses like ricotta or mascarpone.

Naptime Stopwatch: Make the pancake mix takes all of 5 minutes! Making the batter and enjoying the pancakes takes about another 10 minutes.

Naptime Reviews: My daughter adores pancakes, especially when they are cut up in little triangles that she can dip into a ramekin of warm syrup! My husband likes these too, often served with a side of bacon.

Stuffed Shells with Homemade Ricotta & Spinach: Webisode #16

What's Going on Today: Taking my daughter to museum then out to lunch with her friends! (When did she start having lunch appointments?)

Naptime Goals: Make homemade ricotta and homemade tomato sauce so that dinner is all set to assemble this evening.

Tonight's Menu: Baked Stuffed Shells with Homemade Ricotta.

Parenting Lesson of the Day: Whoever thought of Daylights Savings Time was NOT a parent!

I've been hooked on making homemade ricotta for a while, many thanks to my friend Jennifer Perillo, and I've always been a fan of homemade marinara sauce. In both cases, the homemade versions are FAR superior to anything found at the store and are incredibly easy to make. Hopefully, with this webisode you'll see that making homemade ricotta and homemade marinara sauce takes very little time and and is well worth the effort.

Of course, once you've taken the time to actually both of these delicious things it is important to incorporate them into a fabulous meal where their flavors can really shine. There have been many times I've made terrific lasagnas and spaghetti dishes tossed with ricotta and marinara, but over the weekend I wanted to try something different. Why not, I thought, makeover my old childhood favorite, stuffed shells.

I think stuffed shells have gotten a bad rap over time for being boring and bland, but I am doing my best to repair their reputation. With this recipe I stuff the shells with a filling of homemade ricotta and spinach, then top them with a light layer of homemade marinara. The result is a terrific dish of light baked pasta, creamy cheese and delicious, healthy winter greens. Also, as you'll see here, I was able to assemble everything while my daughter napped, place it in the fridge and bake it right before dinner.

When I served this to my husband and daughter they were both enamored with the silky texture of the cheese and, in my daughter's case, the cool shape of the pasta shell. I think she was intrigued by how different they looked from her former favorite, ravioli. Ah, kids. Either way, I was thrilled with their warm reception.

Stuffed Shells with Homemade Ricotta and Spinach

1 batch Jennifer Perrillo's Homemade Ricotta
OR 2 c. fresh ricotta bought at the store

Homemade Marinara:

2 28oz. cans crushed tomatoes, with juices

6 T. butter, unsalted

1 medium onion, peeled and cut in half

2 T. dried basil, or 1 T. fresh basil, torn

2 t. Kosher Salt

A good crank or two of black pepper

1. Place all ingredients in a large saucepan and allow to simmer on very low heat for 45 minutes, stirring occasionally. After simmering is complete, discard the onion halves and serve.

Stuffed Shells

1 1lb. large shell pasta

10 oz. chopped spinach, (fresh or frozen), dried
1/2 c. Parmesan cheese
2 c. good fresh ricotta (homemade or store bought)
Crank of good pepper

1. Preheat oven to 350ºF. Boil pasta in salted water according to package directions. Drain and allow cool until you can easily handle them.
2. In a large bowl combine the ricotta, parmesan cheese and pepper. Mix it with a fork until well combined but still fluffy.
3. Pour a thin layer of tomato sauce on the bottom of a 9x13 baking dish. Then, scoop a heaping teaspoonful of mixture into each shell and line them up in the baking dish. Ladle a second layer of marinara sauce on top of the shells and sprinkle with parmesan cheese.
4. Bake for 35 minutes, or until heated through.

Naptime Notes:
Naptime Make-Ahead Tips: This dish can be prepared ahead of time and left, covered with plastic wrap, in the fridge until baking.

Naptime Recipe Variations and Ideas: Both homemade ricotta and homemade marinara sauce can be used for a variety of things. I highly recommend also using these for lasagnas, pizzas or breads. I recommend serving this with a big green salad.

Naptime Stopwatch: Ricotta: 15 minutes (so easy!) Marinara: 5 minutes for sauce, 45 minutes for simmering. Baked Shells: 15 minutes for assembly, plus baking time.

Naptime Reviews: My daughter was so confused, she thought her ravioli has burst open when she first looked at the shells! It proved to be a great dish for both kids and adults.

Lemon Pudding Cake with Dad: Webisode #15

Lemon Pudding Cake with Dad from Kelsey Banfield on Vimeo.


What's Going on Today: Morning at the Farmer's Museum to enjoy the Sugaring Off breakfast, the celebration of the maple syrup harvest with lots o' pancakes and fresh local syrup!

Naptime Goals: Bake Lemon Pudding Cake with my Dad, an amazing home cook who wants a lesson in folding egg whites!

Tonight's Menu: Italian Meatloaf with Mom, green salad, Lemon Pudding Cake for dessert.

Parenting Lesson of the Day: Grandparents spoil their grandchildren, there is no stopping it so don't bother trying.

While I was home in Cooperstown last weekend my Dad and I did some baking together. He had recently picked up the new Cook's Illustrated Entertaining and discovered a recipe for an old childhood favorite, Lemon Pudding Cake. The only problem was, despite being a great home cook, he didn't understand the instructions on folding egg whites into the batter. I was surprised that he hadn't done this before, but he really is more into making Short Ribs and grilling steak then he is baking, so I guess I shouldn't be surprised.

In the true spirit of Naptime Chef-ing, the moment my daughter went down for her nap Dad and I set to work on our lesson. As you'll see above, we had a roaring good time and were rewarded with a delicious, silky lemon cake at the end. Obviously, given our family love of all things lemon, we couldn't bear to wait for our first bite. We had our first taste when it was fresh out of the oven, then another slice after dinner when we were joined by my Mom and daughter.

Given the success of this episode I've already put my Dad on the hook for another one, this summer we'll be showing you how we make his famous Bread and Butter pickles. As you can see, he is a doctor and a scientist, so his canning methods are very precise and quite successful. Stay tuned!

Lemon Pudding Cake

adapted from Cook's Illustrated Entertaining, 2010

1 1/4 c. unbleached all-purpose flour
2 t. cornstarch
1 1/4 c. sugar
5 T. unsalted butter, room temperature
2 T. grated lemon zest
1/2 c. fresh lemon juice
1 1/4 c. whole milk
5 eggs, separated, yolks in one bowl with whites in another

1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter an 8" square baking pan. Bring several quarts of water to boil for water bath. Mix flour and cornstarch together in a bowl, set aside.

2. Cream the butter, 1 c. sugar and lemon zest until light and fluffy, about 2 minutes. Then, beat in the egg yolks, then flour mixture, mixing until smooth. Slowly mix in the lemon juice, then stir in milk. 

3. Set the custard mixture aside and beat the egg whites until they hold soft peaks. Then, add the remaining 1/4 c. of sugar and beat egg whites to stiff, moist peaks. Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not over beaten.

4. Pour the batter into the baking pan and fill the hot water bath until it comes halfway up the side of the pan. Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Remove roasting pan from oven and let pan cool for 1 hour before serving.

Naptime Notes:

Naptime Recipe Suggestions: This really is a great cake for entertaining as the magazine suggests. We loved it with whipped cream but it would also be great with ice-cream or fresh berries.

Naptime Stopwatch: The batter takes about 15 minutes to prepare, then the cake bakes for about an hour.

Naptime Reviews: This is a cross between pudding and cake and is absolutely divine. I love the smooth texture and the lemon flavor with subtle vanilla undertones. Needless to say, so did everyone else.