Chicken Parmesan, My Way: Webisode #18

What's Going on Today: Last minute errands - pharmacy, travel shop, dry cleaner, etc. - before we head out to Charleston!

Naptime Goals: Prepare Chicken Parmesan for dinner, finish packing suitcase.

Tonight's Menu: Chicken Parmesan, Green Salad, Garlic Bread.

Parenting Lesson of the Day: Create a "grab bag" of new toys from the dollar store to keep kiddos entertained when traveling!

We never grow tired of Chicken Parmesan. It's one of those things I always keep in my regular rotation, like this or that. A lot of foodies might not consider Chicken Parmesan to be a particular gourmet dish, but I beg to differ. When done correctly this dish exudes flavor, warmth and comfort in each bite. 

All too often restaurants serve Chicken Parmesan in an overwhelming heap of red sauce, melted cheese and overly breaded chicken. When done this way the chicken ends up dry and overworked, instead of being tender and succulent like I think it should be.  

As you'll see here, I prefer to approach this dish with a lighter touch. I pound the chicken into submission (OK, that's not so light, but you get the idea) until the meat is nice and tender. Then, I bread it with panko crumbs and parmesan cheese for a light crunch and intense flavor. You'll notice that my breading technique is not particularly high tech, I don't invest in anything crazy such as special breading trays or the like. Instead, I keep it simple with a bowl for the eggs and plates for the flour, cheese and breadcrumbs.

Finally, I layer the chicken in my baking platter and pour in some homemade marinara and a light sprinkling of mozzarella. I don't like to overdo it with the cheese, there is already Parmesan in the breading, giving it great flavor to begin with. Then, I simply refrigerate it for the afternoon while we go off to do other things. 

This is really is a great dish to make during naptime and I think you'll agree. The only effort required in the evening is slipping it into the oven to bake and boiling up some fresh pasta and a fresh loaf of garlic bread. And, voila, a tender and flavorful Chicken Parmesan is served!

Chicken Parmesan, My Way

Serves 4
4 8 oz. chicken breasts
2 eggs, lightly beaten
1 c. all-purpose flour
1 c. freshly grated Parmesan cheese
1 1/2 cups panko bread crumbs
1 T. Kosher salt
2 t. freshly ground black pepper
2 T. olive oil

16 oz. marinara sauce - homemade or store-bought
1 c. freshly grated mozzarella
1 lb. linguine or similar long strand pasta

1. Preheat oven to 350ºF. Mix together Parmesan, Panko bread crumbs, Kosher salt and black pepper on a plate or wide bowl and set aside. Place eggs in a wide bowl and spread flour on a flat plate or low, wide bowl.
2. One at a time, place each chicken breast between plastic wrap or wax paper and pound with a meat tenderizer or heavy rolling pin until each breast is 1/4" inch thick.
3. To bread the meat, dredge each piece of chicken in flour, making sure it is entirely covered. Then, dip it in the egg mixture, followed by the bread crumb mixture, making sure the chicken is entirely coated with the Panko/Parmesan mixture.
4. In a wide skillet, heat the olive oil and cook the chicken breasts for 3-4 minutes per side, until crisp and golden brown.
5. Place chicken in a baking dish so that the breasts fit snuggly, overlapping slightly. Pour marinara over the chicken and sprinkle the fresh mozzarella on top. Bake for 25-30 minutes until hot and bubbly.
6. Serve over linguine and a slice of garlic bread.

Naptime Notes:
Naptime Make-Ahead Tips: As you see above, to make this ahead simply leave the prepared chicken, covered, in a baking dish in the fridge until you are ready to bake. Chicken will last for up to 12 hours before being baked.

Naptime Recipe Variations and Ideas: This technique works very well with veal as well if you are interested in a different meat. Also, if you don't want to the Parmesan flavor simply omit it from the breading and it will still taste great. Alternatively, if you want to ramp up the flavor add some dried herbs like basil and oregano to the breading and it will taste great!

Naptime Stopwatch: Preparing  the chicken during naptime takes about 20 minutes, then baking time in the evening.

Naptime Reviews: This is a great meal for kids and adults alike. My daughter loves it just as much as my husband - making me one proud Naptime Chef!

Monkey Bread and ZOOCCHINI Giveaway: Webisode #17

What's Going on Today: Morning at the High Line, then home to start organizing for our trip to Charleston next week - yippee!

Naptime Goals: Prep pecans, cut up biscuits and prepare spice mix to assemble Monkey Bread with daughter once she wakes up.

Tonight's Menu: Fresh Tortellini with Perfect Pesto, Roasted Asparagus (first of the season!), Monkey Bread for dessert.

Parenting Lesson of the Day: It is not just children who want to eat dessert first sometimes...

The other day my friend Melissa sent me a box of dinnerware sets from this awesome new company called ZOOCCHINI. She works for them, but this is not a paid product endorsement. She sent these to my daughter since she knows I'm always on the lookout for awesome new kids dining sets, especially ones that are BPA free and dishwasher friendly. In the spirit of spring, I am giving away three ZOOCCHINI dining sets, see entry details below.

My daughter was immediately smitten with the cool colors and designs, especially the jungle themed set with the monkey on it. In fact, she's become a touch obsessed with monkey's lately and, since she always loves baking with me, I decided to parlay this new interest into a fun project - monkey bread.

Monkey bread is not a particularly gourmet or exotic baked good, but it is a lot of fun to make and even more delicious to eat. It is a great baking project for my daughter since all she has to do is shake the dough chunks with abandon to coat them with spices, then drop them in a bundt pan in no particular order. This is the perfect activity for a toddler who is not yet ready to operate heavy machinery like a KitchenAid or blender.

To prepare things while she was asleep I first toasted and chopped the pecans and placed them in the bundt pan. Then, I sliced the uncooked biscuits into quarters and prepared the spice mix in a sturdy ziploc bag for when she woke up. After that I moved on to spring cleaning and putting together three bags for the Salvation Army (!), I also pulled some pesto out of the freezer to toss with fresh tortellini, along with some fresh local asparagus to roast for our dinner.

As you can see here, when my daughter finally woke up I let her have at it with the dough and the spice mix. Then I melted some butter in a pan, pour it over the whole thing and placed it in the oven while we dove into a fun arts and crafts project. After it was finished baking we let it cool and enjoyed it for dessert after dinner. Everyone loved it, especially my daughter who ate it on her favorite ZOOCHINI monkey plate. 

ZOOCCHINI Place Set Giveway (3 winners!)

1) Leave a comment below with your email address and favorite baking project story.

2) Sign up for the ZOOCCHINI newsletter here (we'll be checking!)

3) Contest runs from 3/25/10 at 7:00am ET to 4/1/10 at 11:50pm ET.

4) The Random Number Generator will be used to pick winners. They will be announced on April 2nd!

Monkey Bread with Kids

adapted from a recipe from my friend Char

3 cans of Buttermilk Biscuits, each biscuit cut into quarters

3/4 c. chopped pecans (optional)

1 (3.4 oz) package Butterscotch Instant Pudding Mix

1/2 c. brown sugar

1/2 t. nutmeg

1 t. cinnamon

1 stick (8 T.) unsalted butter, melted

1. Preheat oven to 350ºF. Butter a bundt pan and set aside.

2. Toast pecans in a small skillet or in the toaster. Once they have cooled, chop them finely and sprinkle in the bundt pan.

3. In a large ziploc bag add the pudding mix, brown sugar, nutmeg and cinnamon. Shake to make sure they are mixed in the bag. Then, slice the buttermilk biscuits into fourths and add the chunks of dough to the spice bag. Close the bag and shake it vigorously to make sure all of the dough is evenly coated with the spices.

4. Remove the dough and place it, somewhat evenly, in the bundt pan. Pour any of the remaining spices over the dough.

5. Melt the butter on the stovetop of over the microwave and pour it over the dough.

6. Bake for 25-30 minutes, or until dough is fully cooked through and fragrant.

Naptime Notes:

Naptime Recipe Variations and Ideas: If you can't find buttermilk biscuits this recipe also works well with frozen dinner rolls, or you can use biscuit dough you make from scratch. Feeling like changing up the flavor? No problem! Try using more nutmeg, cardamom or other warm spices to give it a new taste.

Naptime Make-Ahead Tips: If you don't want to bake the cake immediately after assembly simply leave it, covered, in the fridge until you are ready to bake it. It will stay good in the refrigerator for up to 24 hours before baking.

Naptime Stopwatch: Preparing the dough and spice mixture takes approximately 15 minutes. 

Naptime Reviews: This is a great recipe for kids and adults. It is especially great to serve when entertaining for brunch!

Sweet Potato and Lentil Stew

What's Going on Today: Packing for a night away at a friend's house upstate with daughter's best friend!

Naptime Goals: Prepare Sweet Potato and Lentil Stew - for all of us to eat tonight, then for my husband to eat tomorrow night while we are gone!

Tonight's Menu: Sweet Potato and Lentil Stew, Toasted Pitas, Chocolate Chip Cookies

Parenting Lesson of the Day: Sometimes Dad's need a break, too.


Tomorrow night my daughter and I are heading up to my friend's house in upstate New York for a girls night. My friends two daughters are "bff"with my daughter - at least in their toddler minds - so I am sure everyone will have a screaming good time together. I am even packing an extra set of jammies, a key outfit for any sleepover, just in case that's all we end up wearing the entire time we are there.

The only problem with this scenario is that my husband will be home alone for a night. Sure, I leave him home alone all the time like when we go here, or here, but it is still kind of sad when I do. He misses us and we him, so I like to try to leave him with some good food while I'm away. This time I'm going to whip up a batch of Sweet Potato and Lentil Stew for us to eat tonight - the night before we leave - and for him to have tomorrow night while we are gone. I will also make him a batch of our favorite chocolate chip cookies to have around for snacking after he gets home from work.


My friend Kristina first made this soup for me when she was visiting my in NYC many moons ago. At that point I was still single and living in my studio and she was on break from her Peace Corps duties. When she visited she made this in the morning before she went out sightseeing for the day. Not only was this convenient for her - nothing opens in NYC to see until 10am - but she also did it for taste purposes. 

Making this dish ahead of time is ideal for many reasons. Like any good stew, with time the ingredients have a chance to intermingle, adding a great complexity and depth of flavor to it. Of course, not only is this desirable, but it fits perfectly with my agenda of cooking during naptime. I love to put this together in the afternoon while my daughter is asleep. The ingredients are easy to prepare and the assembly straightforward, and it fills the whole apartment with fantastic aromas which linger all afternoon. After I'm done cooking it I simply leave it, covered, on the stove until dinner time. If you happen to make this stew even further ahead of time, like in the morning, just put the whole pot in the fridge until you are ready to reheat and eat it.


Tonight we will eat it with a side of toasted pita wedges. Then, tomorrow, my husband will probably eat it tossed with egg noodles. We'll miss him while we are at our girls' night upstate, but I'll take comfort in knowing that he's been well fed.


Sweet Potato and Lentil Stew

based on a recipe from my friend Kristina

2 T. olive oil

1 medium yellow onion, finely chopped

2 t. curry powder

2 T. fresh ginger, peeled and finely chopped

1 garlic clove, finely chopped

1 t. Kosher salt

2 large sweet potatoes,

1 14oz. can chopped tomatoes with juice

1 c. brown lentils

28 oz. low-sodium chicken broth or vegetable broth

1. In a heavy bottom 4 quart saucepan or Dutch oven, heat olive oil over medium heat. Add the chopped onions and gently saute them until tender, about 5 minutes.

2. Add the ginger, garlic, curry powder and salt. Stir until fragrant and everything is evenly incorporated. About 2 minutes.

3. Carefully, pour in the potatoes, lentils, tomatoes and chicken broth. Raise heat the medium-high and bring stew to a boil. Allow to boil for one minute. Then, reduce heat and allow to simmer, stirring occasionally, for 45 minutes, or until sweet potatoes are tender enough that they can easily be speared with a fork. While it is simmering feel free to do other things about the house, just be sure to come back and check on it once in a while.

Naptime Notes:

Make-Ahead Tips: Soups and stews are one of the best things to make ahead since, as with this recipe, their flavors improve with time. This stew is a snap to pull together during naptime, or even up to a day before you want to eat it. After the ingredients are fully cooked simply place it in the fridge, covered, until you are ready to re-heat and serve. This will keep well in the fridge for up to 3 days, fully cooked.This is also great to eat for a mid-day lunch.

Serving Tips: Whole-wheat pitas cut into wedges are great to enjoying with this stew. I like to toast them until they are almost crispy then use them to scoop up the stew in the bowl. This is also delicious when tossed with egg noodles.

Naptime Stopwatch: 10 minutes for assembly, 45 minutes for simmering

Naptime Reviews: My daughter was initially skeptical, but enjoyed the chunks of sweet potatoes. My husband, not necessarily a vegetarian, loved it and devoured two huge bowls!

Pork Schnitzel: Cooking with Tessa Kiros

What's Going on Today: Hallelujah - it's warm enough for the playground!

Naptime Goals: Bread Pork to make for tonight's dinner, chop vegetables for salad.

Tonight's Menu: Pork Schnitzel, Seasoned Party Rice, chopped salad, Rhubarb and Blood Orange dessert from River Cafe (via Food52)

Parenting Lesson of the Day: Children + Fresh Air = Long naptime.

It is hard to find a place to begin cooking when working from Tessa's book Falling Cloudberries. In this volume Tessa takes us on mouthwatering culinary journeys through Finland, Cyprus, Greece, Italy and South Africa, all countries she has lived in during her lifetime. Each chapter includes memories, the family members who lived there and visual reminders of her experiences. Frankly, the poetry and photography within these pages are enough to make me grab my passport and book a ticket to each local, it is all so beautiful and unique.

The recipes within each chapter are amazing as well, each reflecting their country of origin in flavor and ingredients. To make things easier on myself I decided to start at the beginning, with the Finland chapter. In a way this is quite fitting since my friend's who live there just had a baby (welcome Charlotte!) and since my husband just told me he was in the mood for pork. In a weird way these two, completely unrelated, events signaled to me that it was perfect time for Tessa's Pork Schnitzel.



The beauty of this recipe is that I can pound and bread the meat while my daughter naps. Then I place it, covered, in a fridge until it's time to cook later on. I also like the fact that pounding the meat is done during naptime. Letting loose on the meat is fun and is a great way to vent frustration so, needless to say, it is best done when children are not around. Finishing the dish in the evening takes mere minutes and, best of all, it something even my toddler enjoys. I cut one of the pork pieces into strips and served it to her while we ate ours whole.

There were some leftovers from this recipe and, per Tessa's suggestion, I made a sandwich with it the following day.  It was a delicious way to enjoy a great meal for the second time. I also think it would have been good if I'd chopped it up and tossed it with a salad. Either way, it is the dish that keeps on giving in more ways than one. Now that I've completed the first recipe in the Finland chapter I think I'll turn the page to Cyprus and see what's next!

Pork Schnitzel

adapted from Falling Cloudberries by Tessa Kiros
2 eggs
1 garlic clove, finely chopped
1/2 t. Paprika
1 t. Rosemary, finely chopped
2/3 c. breadcrumbs
4 3oz. Pork cutlets
Olive Oil

1. Place the pork slices between two pieces of wax paper or plastic wrap. Using a meat pounder or heavy rolling pin, beat pork until it is 1/2 inch thick.
2. In a large bowl, whisk the eggs until all of the yolks are broken up. Then, add the garlic, rosemary, paprika, salt and pepper. Then, place the breadcrumbs on a flat plate next to the egg mixture.
3. Dip a pork slices in the egg mixture and make sure it is thoroughly coated, then transfer to breadcrumbs and turn over to coat the entire slice of pork. Then, place it in a baking dish if storing in the fridge for the afternoon. Repeat with remaining pork.
4. In a medium saucepan heat the olive oil until just before smoking and add the pork cutlets. Saute until they are nicely golden brown and cooked through.

Naptime Notes:

Naptime Recipe Variations and Ideas: For a twist on flavor the pork would be delicious if you added Parmesan cheese and some different fresh chopped herbs like thyme or basil to the breading. Or,  simple leave it totally plain and finish it out with a lemon butter sauce.
Naptime Stopwatch: 20 minutes to bread the meat, 10 minutes for cooking in the evening.
Naptime Reviews: This is a great recipe for adults and kids. If your kids like things in "strip" form like mine does these days then simply cut up the cutlet and serve with dipping sauce.

Dutch Almond Tart at Barbara's

What's Going on Today: Morning at the library to return books, romp in the park to enjoy good weather, grocery store for almond tart ingredients.

Naptime Goals: Make Dutch Almond Tart for lunch at Barbara's tomorrow, laundry, weed out winter clothes that don't fit any longer, buy new shoes online for daughter - she's outgrown them all from winter!

Tonight's Menu: Leftover Eggplant Lasagna, fresh jasmine rice, Double-Chocolate Espresso Cookies for dessert.

Parenting Lesson of the Day: Chocolate milk after 5pm is a bad idea.

Every so often my friends and I do a mass catch-up lunch. This usually involves finding babysitters for the kids and us all hauling off to a predetermined locale from 12-2pm for intense discussions about the business at hand. Unfortunately, these catch ups are less frequent then we would all like, but that's the way it is when we all have kids and crazy schedules.

When my friend Barbara invited us all over to her house for lunch this week I jumped at the chance to bring dessert. Ever since I've learned to make this tart it's become my absolute go-to item to bring to just about any kind of celebration. It's an ideal winter treat, a lemony shortbread crust with a thin layer of almond in the middle, topped with crunchy sliced almonds and a dusting of confectioners sugar. It is simple to make and it's warm, bright flavor is the perfect accompaniment to almost any meal.

My friend Vanessa from The Black Cat Cafe in Sharon Springs NY taught me out to make this tart during one of her infamous cooking classes in Cooperstown. For these particular events my mother and her cronies bring a bottle of wine - each - to their friend Veronica's house and Vanessa comes over to demonstrate recipes. At the end of the night everyone has learned a little, eaten a lot and drunk even more. It's a fun and often hilarious learning experience that I was lucky enough to crash one night in January when I was home visiting for the week.

I could see the brilliance in this recipe from the start. The ingredients are simple and of good quality, and it's very easy for me to make during naptime. In fact, it is best served after it's cooled off and rested because it gives the lemon flavor a chance to bloom a little bit. I'll make this for Barbara's today then keep it, covered, at room temperature until tomorrow.

The next time you are called on to take a treat to a friends, new parent, bake sale, or if you just want something delicious for yourself I highly recommend this as your next item. And, if you ever drive through Sharon Springs be sure to swing by the Black Cat Bakery and tell Vanessa I said Hi, and thanks for the great recipe.

Dutch Almond Tart

adapted from Vanessa of the Black Cat Bakery
2 sticks (16 T.) unsalted butter, softened
2 c. all-purpose flour
1 c. sugar
1 egg
1 t. lemon zest (use Meyer lemon if possible)
1 t. Kosher Salt
8 oz. Almond Paste
1/2 c. sliced almonds
Confectioners' Sugar for dusting

Egg Wash: 1 egg, 2 T. water mixed together.

1. Preheat oven to 325ºF. Butter a 9"inch round tart pan with a removable bottom.
2. In a mixer fitted with the paddle attachment cream butter, sugar and lemon zest until fluffy. Then add the flour and salt and mix until just combined. Divide the dough into two even pieces and wrap each in plastic wrap and chill in the fridge for one hour.
3. After dough has cooled, remove it from the fridge and place half the dough into the bottom of the tart pan. Press it down until it covers the bottom of the pan evenly and comes up the sides a little bit.
4. Roll out the almond paste with a rolling pin into a flat disk about 8" round and place it on top of the bottom half of the dough. Then, place the remaining dough on top of the almond pasta and pat it down until it covers all of the almond paste and crimp the sides together to seal. Brush the egg wash lightly on top and scatter sliced almonds over it.
5.Bake for 35-40 minutes or until top is lightly golden and the edges are crispy and pulled away from the sides a little.
6. Allow to cool to room temperature and remove tart from the pan. Dust with confectioners' sugar and serve.

Naptime Notes:

Naptime Serving Tips: The great thing about a round tart is that it can be cut into wedges as wide or slim as you'd like. This makes is ideal for setting on a dessert buffet for many, or just serving to a few friends. It also stays fresh for a few days so you don't have to worry about it going stale if you make it ahead of time!
Naptime Stopwatch: 15 minutes for the batter, 1 hour for waiting (time to catch up TV!) 45 minutes for baking.
Naptime Reviews: The only person who wouldn't like this is someone who doesn't like almond, and I don't have any such person in my house.

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.

Roast Salmon with Perfect Pesto

What's Going on Today: Babysitter arrives for daughter in the morning, I am off to appointments, lunch with friend, then home to take daughter to playdate after naptime.

Naptime Goals: I'll be out to lunch! (Hope my daughter behaves for the sitter - it is so rare that I have one during the daytime!)

Tonight's Menu: Roast Salmon with Perfect Pesto, green salad with pine nuts and gorgonzola, Rice with Toasted Almonds.

Parenting Lesson of the Day: Babysitters serve to remind us that sometimes we need a break from our kids, and sometimes the kids need a break from us!

Do you ever have one of those weeks when everything happens at the same time? Like, one week you have all the free time in the world to frolic in the park, and the next you barely have time to throw on some chapstick before running out the door? Well, I am having one of those weeks. I'm not quite sure how I managed to schedule things this way, but when I opened my planner yesterday I was slightly dismayed to discover that it was chock full of appointments and events. To some that may sound all very well and glamorous, me flitting around Manhattan in taxi cabs and high heels but, trust me, it's not.

So, what to do about dinner? Easy. For one of my meetings I will be near my favorite fish store in our neighborhood, so on the way home I'll stop by and pick up some fresh wildcaught salmon. I still have some Perfect Pesto in the freezer and it will make for a great main course, paired with some rice and a salad.

It is rare that we have a babysitter during the day, I usually choose to splurge in the evening when my husband and I are in the mood (re: desperate) for date night. But today I have no choice. This, of course, means that I won't have time to Naptime Chef today. Instead I'll turn to one of my favorite family meals that I can assemble on the fly, Roast Salmon with Pesto. As far as I can tell, there is hardly a better way to enjoy pesto. Yes, I love it roasted with creme fraiche as well, but this way is a tad tastier, I think. The garlic herb flavor of the spread contrasts beautifully with the fresh salmon, while the oil from the pesto prevents the fish from drying out in the oven.

So, after a day out and about this is what we will be enjoying, I am happy to report. And, yes, some of the other dishes like this or this are fantastic when there isn't much time for dinner either. The good news for you all, however, is that one of the many to-do's on my agenda is to working on my next Webisode for Thursday. In it I'll be baking with my Dad, a fellow home-baker who loves the kitchen as much as I do, and it is definitely not to be missed!

Roast Salmon with Perfect Pesto

from my busy home to yours...
2 T. Perfect Pesto or store bought pesto if you don't have any on hand
16 oz. Salmon (figure 6-8oz. per person)

1. Preheat oven to 400ºF. Line a rimmed baking sheet with aluminum foil, this is immensely helpful with easy clean-up.
2. Rinse salmon briefly under cold water and pat dry with a paper towel.
3. Spread pesto evenly over the salmon and place on the baking sheet. Roast for 15-18 minutes, or until the salmon is cooked through and no longer pink inside. Serve immediately.

Naptime Notes:

Naptime Recipes Ideas: If you don't have pesto on hand simply cover the salmon with a layer of creme fraiche, that will keep in the moisture and flavor of the salmon you don't want to lose when roasting in the oven.
Naptime Stopwatch: This takes about 45 seconds to prepare, plus roasting time.
Naptime Reviews: We are still working on my daughter's introduction to salmon, so far she seems to like the rice that I usually serve it with!!

Snow Day Peanut Butter: The Best Cookies, Sandwiches and More! Webisode #14

What's Going on Today: Snow still on the ground, off to the park to attempt snowman #2 of the week, grocery shopping for weekend goodies.

Naptime Goals: Bake cookies with the dough I made last night, Peanut Butter and Honey Sandwich for lunch, catch up on emails (!)

Tonight's Menu: Leftover Tomato Florentine Soup with cheese toast, peanut butter cookies for dessert.

Parenting Lesson of the Day: Teach kids to steer clear of yellow snow!

Winter is dragging on forever and it is driving me crazy. As you can see in the video above, the piles of snow on our somewhat clear sidewalk are over my daughter's head - and are almost as tall as me! Cooperstown NY, where I grew up, gets more snow than any place I know so I should be used to this, but I still don't like it.

The funny thing about snowstorms is that they go hand in hand with comfort food. When the snow flies I have no interest in sushi or tempura, I want soups, sandwiches and peanut butter. Lots of peanut butter. My love for peanut butter is fairly serious. You can ask anyone of my childhood friends, peanut butter has been my go-to comfort food since before I can remember. It was the exclusive main course in my lunch box for at least the first five years of grade school.  

When the snowstorm struck the other day it triggered my comfort food reflex and I immediately reached the peanut butter jar in our pantry. Cookies felt like a must so I employed one of my favorite Naptime Chef techniques and made peanut butter cookie dough during my daughter's naptime, then left it wrapped in the fridge overnight. The next day I retrieved the dough during naptime, baked the cookies and treated myself to a Peanut Butter and Honey sandwich for lunch. The following day I also made myself a big batch of soba noodles with peanut butter sauce, but that is a recipe for another time.

To help you along with your peanut butter recipe repertoire, here are a few of my favorites! Enjoy!

Naptime Chef's Favorite Peanut Butter Cookie Recipes:

1. Peanut Butter Cookies by Cook's Illustrated: Soft, moist and chock full of peanut butter flavor, these are my favorite peanut butter cookies of all time. The dough is incredibly simple to make and tastes even better when allowed to rest for a day in the fridge before baking. To give it a little crunch I recommend adding a handful of chopped roasted peanuts.

2. Peanut Butter Oatmeal Chocolate Chipsters by Dorie Greenspan: The combination of chocolate, peanut butter and oatmeal in this cookie is practically lethal. The chewy texture and slightly caramelized flavor of these cookies are perfectly balanced with a hefty dose of chocolate. Beware, it is very easy to eat the entire tray fresh out of the oven.

3. Peanut Butter Cookie Cupcakes by Martha Stewart: Leave it to Martha to figure out take a typical peanut butter cookie recipes over the top. These little beauties are heavy on flavor and are sure to impress. Sometimes I like to dip the tops in chocolate to give them a peanut butter cup look and taste.

4. Peanut Butter Blossoms: Though baked mostly during the holiday season, these cookies are great year-round. In fact, I am hard pressed to understand what exactly is so Christmas-y about them. I love that they are like an inside out peanut butter cups. I grew up calling them Cyclops cookies.

Best Ever Peanut Butter Cookies

adapted from Cook's Illustrated, 1996

2 c. unsalted butter, room temperature

1 c. superfine sugar or regular granulated sugar

2/3 c. good quality commercial peanut butter (preferbly organic)

1 t. Kosher Salt

1 egg

1 egg yolk

2 t. vanilla extract

2 1/2 c. all-purpose flour

1. In an electric mixer cream the butter, sugar and peanut butter until light and fluffy. About 3 minutes. Then, add the egg yolk, egg and vanilla and mix to combine.

2. Scrape down the sides of the mixing bowl before proceeding. Then, add the salt and flour in small amounts with the mixer on low until it is just incorporated.

3. Wrap dough in plastic and let it rest in the fridge for at least one hour, or for up to 24 hours.

4. Preheat oven to 375ºF. Line a baking sheet with parchment paper or Silpat. Roll the dough into 1" round balls, wet the tips of your fingers and press them into round disks with a flat top, about 1/8" thick. Then, use fork tines to make a criss-cross pattern on the top of the cookie.  Bake for 6-8 minutes or longer, until the cookies golden brown around the edges. Cool on a wire rack and serve.

Peanut Butter and Honey Sandwiches

2 slices soft whole wheat bread

1-2 T. peanut butter (crunchy or creamy, your choice)

2 t. good honey

1. Layer the peanut butter on one side of the bread with a knife. Then, drizzle the honey on top and close sandwich with the second slice of bread. Cut and serve with a side of salty pretzels or chips. Note: A nice addition to this are sliced banana or apples if you want to adjust the flavors.

Peanut Butter and Crackers

2 Butter Cracker (like Ritz or similar

1 t. creamy peanut butter

1. Dollop peanut butter on bottom of one cracker and close with the other. Serve. Note: This works best with creamy peanut butter, the crunch adds too much extra texture.

Pear Butter Cake: Cooking with Tessa Kiros

What's Going on Today: My daughter is mad at me because I didn't make it to the store in time and they are sold out of sleds! (Hoping someone will let us borrow one when we get to the hill!)

Naptime Goals: Bake Pear Butter Cake, place chicken in the marinade - leave it in the fridge until dinner.

Tonight's Menu: Soyaki Chicken Thighs, Carrot Souffle, green salad, Pear Butter Cake

Parenting Lesson of the Day: You feel guilty when the reason they didn't get what they wanted is because you didn't try hard enough.

We have been on a pear kick in our house lately. Every morning my daughter and I slice up a Bosc or two and enjoy a big bowl of them while we wait for our oatmeal to cook. My husband loves pears too, however, he's usually gone by the time we wake up in the morning so I try to make sure there are some in the fruit bowl when he gets home.

The other day I was doing my weekly flip through Apples for Jam - I read it as regularly as I read the newspaper - and came across this recipe for Pear Butter Cake. Perfect, I thought, just the thing to make for a dessert after a hearty winter meal. Plus, it would be a really nice way to give my husband a nice pear dessert - his ultimate favorite and something I've definitely slacked on this winter. 

Like all of Tessa's recipes, the beauty of this cake it in it's simplicity. It's easily to assemble and has an almost rustic quality to it. The flavor comes from the citrus zest and vanilla and perfect layer of pears on top. While it bakes the sugar on top of the pears forms a syrup that seeps into the top of the cake, giving it a light pear flavor that enhances the soft spices of cardamom and nutmeg that have been gently folded into the batter. 

We were so thrilled with this cake in every way. It was light, flavorful and incredibly simple for me to bake while my daughter napped. Once I assembled the batter and started it baking I was able to put the chicken thighs into marinate and spend the rest of my time catching up on my to-do list. I highly recommend this to anyone who is looking delicious fruit dessert to make at a time when most fruits aren't in season. That said, after the debacle of not making it to the store in time to buy a sled for my daughter, I can't wait for winter to be over so I can stop thinking about snow activities. It is time for spring to be on it's way!

Pear Butter Cake

adapted from Apples for Jam by Tessa Kiros

13 T. unsalted butter, room temperautre
2/3 c. superfine sugar, or regular sugar blitzed in the food processor for 3 minutes, plus 2 T. for the top
1 t. good quality vanilla extract
1 t. lemon zest (Meyer lemon is preferable)
1/2 t. ground cardamom
1/4 t. nutmeg
3 eggs, room temperature
1 3/4 c. all-purpose flour
1/2 c. buttermilk or half-n-half
1 1/2 t. baking powder
3 ripe Bosc pears, peeled, cored and sliced thin in vertical strips.

1. Preheat oven to 350ºF and grease a 9" springform pan.
2. In a mixer fitted with a paddle attachment beat the butter and sugar together until light and fluffy. Then, with the mixer on low add vanilla, lemon zest, cardamom and nutmeg and mix well. Next, add the eggs one by one, beating well after each addition.
3. Scrape down the sides and restart the mixer, adding the flour and baking powder alternatively with the buttermilk until the batter is smooth.
4. Using a spatula, scrape the batter out of the bowl and into the cake pan so that the surface is somewhat level. Bake for 20 minutes.
5. After 20 minutes carefully remove the cake from the oven and arrange the pears in a circle around the edge of the cake and add an additional circle on the top. Sprinkle remaining 2 T. of sugar on top and place back in the oven.
6. Bake for another 50 minutes or until a cake tester comes out clean. Allow to cool before releasing from the pan, then serve warm.
*Note: Cake will keep at room temperature for up to 3 days if wrapped in plastic wrap with an outer layer of aluminum foil.

Naptime Notes:

Naptime Recipe Variations and Ideas: The next time I make this I am going to try apple slice on top, I bet they will be delicious. You can also place with the spices if you feel like it, add a little cinnamon or alter the amount of nutmeg.

Naptime Stopwatch: Assembling this batter takes all of 10 minutes. The longest part is slicing the pears, it helps to practice a bit if you want them to look really pretty on the cake.

Naptime Reviews: Everyone in our family loved this cake, including my daughter who was mesmerized with the idea of pears in baked form!