Napping with more Good Bite

Good news, my first article for the awesome website Good Bite is live! To sweeten up the month of August I've written all about my favorite Chocolate Chip Oatmeal Cookies. They are so delicious that I strongly suggest you high tail it into your kitchen and whip up a batch. If you are really looking for something fun, buy a pint of vanilla ice-cream and treat yourself to a delicious ice-cream cookie sandwich!

Napping in Sag Harbor: Travel Series #4

My friend Katie moved to San Francisco in January. I was said when she left, she used to live five blocks from me in New York, but now she lives five hours away. I would usually be sad about this scenario, however, I've been seeing a lot of Katie lately. She and her family spend their summers at their home in Sag Harbor this summer, which is where I have been going to beat the heat.

Katie is a foodie and accomplished cook and, since she is an avid Naptime Chef reader, she correctly predicted that I would be writing a travel post to share with you. Weeks prior to my arrival she started sending me notes on places to visit, and explore we did. We traveled high and low all over Sag Harbor and I have loads of great information to share. If you haven't planned your Sag Harbor trip this summer I highly recommend you make the time, it is a terrific getaway.


Naptime's Sag Harbor Favorites (in no particular order):

1) American Legion: Dockside: It seems strange that the American Legion would have one of the best spots to eat in the Hamptons, but they do. Katie whisked us off to lunch within moments of our arrival and I am glad she did. The fish tacos are absolutely amazing, the best on the East Coast. I also loved the crab stuffed zucchini blossom and plan to test out a recipe of my own. It is also worth noting the beautiful view, you eat overlooking the harbor.


2) Cavaniola's Cheese Shop: You know I love good cheeses and this shop is definitely the best of the best. The staff is extremely knowledgeable, plus they have a great selection of gourmet foods. When I told them we liked sharp cheddar they sent me home with one of the best slices of authentic English cheddar I think I've ever had. They also have an excellent wine shop and prepared food store one door down.


3) Cromer's Market: From the outside Cromer's looks like a dingy market you only run to during emergencies. But, on the inside is one of the best butchers in the Hamptons. I was impressed with their selection of grass fed beef and humanely raised pork products. This is a great place to stock up for cookouts.


4) North Sea Farm: Once I was at this farm I realized why it looked familiar, Ina shops here, too. It is an obvious choice for anyone who appreciates farm to fork food, the chickens wander freely in and out of their coop. Then end up for sale at the poultry counter, without their feathers. The eggs have gorgeous orange yolks, and the fresh produce is swoon-worthy. My particular favorite was the cool lettuce "wheel" (pictured below) that you rotate to select your desired variety.


5) Schiavoni's: Traveling with children means several trips to the grocery store, and this one is well stocked. They have a great meat counter, selection of cereals and foods for families. They also have the most amazing homemade guacamole available in the cooler section. Get there early though, it always sells out by the end of the day.


6) Amber Bakery: This humble bakery opposite the Sag Harbor Post Office is the destination for cookies, cakes and scones. I adored their chocolate chip cookies and noted that it would also be a great visit for a bride. Their wedding cake display was gorgeous.


7) Sag Harbor Farmers' Market (Saturdays): Part of the fun of exploring farmers' markets is discovering vegetables and flavors that are new to me. I just loved these bunches of multicolored vegetables (pictured below), as well as the fantastic selection of tiny tomatoes. Needless to say, dinner was not difficult that evening.


8) Round Swamp Farm: It seems awfully strange to go to a farm for mexican dip, but I promised to introduce you to interesting food finds, and this is one of them. For some reason this farm specializes in a dips and I haven't tasted anything as amazing as this one. It is layers of salsa, cheese and guacamole baked in a puff pastry. Nothing short of heavenly, delicious with fresh chips and a margherita.


9) Espresso: Katie is as addicted to coffee as I am to tea, which is why we hit Espresso daily. We also went several times for lunch, their sandwiches, pizzas and salads are Italian delicacies and perfect for taking to the beach.


10) Tiger Spud Potato Chips: It is unusual that I champion a brand, but I will root for these chips. They are made locally by a farm (the Hamptons were once famous for potato crops), and are the most flavorful chips I have ever tasted. And, trust me, I have tasted a lot. A national distributor needs to snap this brand up right away, anyone I know would happily toss all other sub-par brands for a bag of Tiger Spuds.

Napping with Cake Batter: Ice Cream #10

My friend from high school, Sarah, is an ace ice-cream maker. I've been running some of my flavor ideas by her on Facebook and she always has helpful tips. When I ran the idea for Cake Batter Ice-Cream by her last month she pointed out that there was no need to reinvent the wheel. She already had developed one. I quickly put her recipe to the test and loved it from first bite. So, Sarah, thank you for sharing your recipe with everyone. You are the best!

Sarah's Cake Batter Ice-Cream
1 3/4 c. of heavy whipping cream
4 egg yolks
1 cup sugar
1 vanilla bean
16oz of full-fat plain yogurt-strained
2/3 cup of white vanilla cake mix

1. In sauce pan heat up heavy whipping cream with vanilla bean until just before boiling point. Remove vanilla bean and scrape seeds out.

2. In separate bowl mix egg yolks and sugar. Once cream has heated add a laddle of hot cream to mixture and mix. Return mixture to sauce pan and heat until custard forms [stir constantly].

3. Let custard cool. Add the yogurt to mixture and chill in freezer for approximately 1-2 hours.

4. In separate bowl sift cake mix.

5. Add chilled mixture to ice cream maker and follow manufacturer's instructions. Slowly add cake mix as ice cream is mixing. Freeze ice-cream for 4-6 hours or overnight. Serve.

Napping with Lunch Punch

My daughter has recently picked up a new eating habit - playing with her food. Luckily, she is not a picky eater per se, but she enjoys exploring her meals as much as she does consuming them. All in all, I don't mind letting her peel apart her sandwiches and eat them layer by layer, or separate her vegetables into little piles. I think it is important for children to understand what's on their plate, just as much as it is for them to eat it. But, every so often the mother in me can't resist making meal time a touch more interesting for her. Which is why I was thrilled to discover this awesome new kids food tool, the Lunch Punch.


Just to clarify, I am not getting paid to endorse these in any way, I am writing about them because I think they are clever and interesting. Plus my daughter loves them! As you know, I do the majority of my cooking when she naps. But, in this case, I have let her in on some of the fun. Since the Lunch Punch arrived in the mail I've been using them for all sorts of things in my kitchen, including making fun shapes out of Rice Krispie Treats, grilled cheeses, cinnamon-sugar toast and iced sugar cookies. The cookies have been her most favorite things so far. Not only because they are sweet, but because I let her participate in the cookie making.

Since she is not yet two, my daughter lacks any basic culinary knowledge. To her the kitchen is a place filled with wonderful gadgets and toys she can play with. At the present time her favorite thing to do is switch the mixer on and off on my command. She also likes to lick the icing and batters right off the spatula. I can't say I'm surprised by any of this since her actions closely resemble my memories of baking with my mother.


I have been making these classic iced sugar cookies for years on end, they are unfailingly buttery and delicious. Since I usually make them for Christmas and Valentine's Day most of my cookie cutters are in the shapes of hearts and stars. However, now that the Lunch Punch is in my cabinet, I have opened up a whole new world of shapes. During snacktime last week my daughter actually tried to assemble the Lunch Punch puzzle piece cookies. Then, later that week, she correctly identified the Lunch Punch animal shapes in front of her, before biting their heads off. I couldn't have been more proud.

(cookies decorated by my daughter)

Clearly the Lunch Punch would be useful for all kinds of reasons, they are a great way to get kids to take interest in their food, no matter what you are trying to serve them. For me, they will forever be the best tools for sugar cookies and grilled cheeses, as well as Play Doh fun. As a mother, and the Home Cook-in-Chief, I highly suggest you pick some up today and enjoy the time with your kids.

Naptime's Perfect Iced Sugar Cookies
adapted from an old recipe from my friend Andrea's mother
1 c. unsalted butter, room temperature
2 c. sugar
3 eggs, lightly beaten
6 T. whole milk
2 t. vanilla
5 1/2 c. flour
3 t. baking powder
1 pinch Kosher salt

Frosting:
1/4 c. butter
1 box (16 oz.) confectioners sugar
1 t. vanilla
1/2 c. whole milk - added gradually Food coloring as desired

1. Preheat oven to 350.
2. Cream butter and sugar until light and fluffy. Add eggs, beat until combined. Add milk and vanilla, mix until combined.
3. In a separate bowl sift together flour, baking powder and salt. With the mixer on low, gradually add the flour to the wet ingredients, adding slowly until flour mixture is incorporated.
4. Chill batter in the fridge for 4-6 hours, or overnight.
5. When ready, roll dough out until 1/8 inch thick on a floured surface. Using Lunch Punch, cut cookies in desired shapes.
6. Transfer shapes to cookie sheets and baking for 12-14 minutes, or until the edges turn golden brown.
7. When cookies have cooled, whisk together frosting ingredients and decorate cookies as desired.

Naptime's Cinnamon-Sugar Toast
1 t. sugar 1 t. cinnamon 1 pat salted butter Thick slice of bread 1. Mix sugar and cinnamon in small bowl. Set aside. 2. Press Lunch Punch into the bread slice to create your desired shape. Trim the edges of the bread to polish. 3. Toast bread to desired dryness in toaster. 4. While bread is still warm spread butter across entire shape. Sprinkle with cinnamon sugar mixture. Serve.

Naptime Notes for Lunch Punch:
More Ideas:
- Rice Krispie Treat shapes
- Jello Jigglers in all shapes and sizes
- Thin crust sandwiches
- New biscuit shapes
- Grilled Cheese shapes

Napping with Vegetable Roasting Rules

With the northeastern farmers' markets in full-swing I thought I would stop in today with a quick tidbit about vegetable roasting. At this time of year there are dozens and dozens of amazing vegetable recipes at our fingertips. Everywhere I look I am inspired by wonderful ideas for exciting new preparations. But, sometimes I just want to make simple traditional roast vegetables. This means, putting them in the oven and letting the heat draw out their delicious flavor. To that end, here are some of my favorite ways to roast summer vegetables. If you ideas on how to roast vegetables that you'd like to share, please let us know!


Naptime's Vegetable Roasting Rules

Slow-Roasted Tomatoes
1 dozen tomatoes (plum, beefsteak or heirloom), quartered, stems removed
6 cloves garlic
Olive oil
Kosher salt

1. Heat oven to 250. Line a 18x13 jelly roll pan with aluminum foil.
2. Place tomatoes skin side down and drizzle with olive oil until all tomatoes are covered.
3. Drop unpeeled garlic cloves randomly around the cookie sheet, drizzle with olive oil.
4. Sprinkle a dash of salt over all the tomatoes and garlic.
5. Roast for 3 hours or until tomatoes are shriveled, but still juicy.
6. Serve with fresh mozzarella and basil, or however you like.

Roasted Eggplant with Pine Nuts
1 large eggplant, cubed
1/4 cup pine nuts, toasted
Olive Oil
Kosher salt

1. Preheat oven to 400. Line a 18x13 jelly roll pan with aluminum foil.
2. Toss cubed eggplant with olive oil and spread evenly on the pan. Roast for 45 minutes or until eggplant is soft and brown. Toss once during roasting.
3. Remove from sheet, toss in a bowl with pine nuts and a little more olive oil and salt. Serve.

Roasted Zucchini
2 lbs. large zucchini, cut into quarters
Olive Oil
Kosher Salt
Balsamic Vinegar

1. Preheat oven to 450. Line a 18x13 jelly roll pan with aluminum foil.
2. Toss zucchini with olive oil and place skin side down on pan. Sprinkle with Kosher Salt.
3. Roast for 10 minutes. Flip the zucchinis over and roast for another 10 minutes or until zucchinis are browned and softened.
4. Season with a drizzle of balsamic vinegar and serve.

Napping with Happy Food

I am a nurturer by nature. Growing up I was always eager to care and comfort those around me. Whether it was tucking my stuffed animals into their "beds" or reading my little brother his favorite books, I was quick to provide TLC to anyone in need. Now that I am older I nurture people with my cooking. When my friends need a lift I like to bring them food that is nourishing, bright in color and flavor, and puts a smile on their face. I call this happy food.


In the summer my favorite happy foods include stuffed strawberries, peach cobbler and lemon squares. These sweet treats are full of fruit flavors that are capable of putting just about anyone in a good mood. Last week I had a playdate with my friend Priscilla, the proud mother of two month-old Grace. I Naptime Chef-ed her a batch of my favorite lemon squares, they seemed just thing to bring a tired, but beaming, new mom.


One of the reasons I consider lemon squares to be happy food is because of their cheery yellow hue, and bright citrus taste. I don't think anyone can eat a lemon square and feel bad afterward. Over the years I have tried a few (read: dozens) of lemon square recipes. I danced around several I thought were my favorite, and now have finally settled on one - Karen May's Lemon Squares from Park Avenue Potluck. This recipe is southern in origin and has been tweaked by Florence Fabricant herself so, trust me, it is damn good.

This best part about these squares is that the wonderful clear lemon flavor doesn't contain a hint of lip-puckering tartness. Their texture is soft and delicate, the soft buttery shortbread serving as the ideal backdrop for sweet lemon custard. They are also extremely easy to make while my daughter naps. I bake the shortbread crust first, then pour the lemon custard on top and bake it again. When the squares have cooled I polish them off with a dusting of confectioners' sugar because I like the way it looks. Every time I give these to people I get a request for the recipe. They are happy food at it's best, and I am always pleased to spread the smiles.

Karen May's Lemon Squares
adapted from Park Avenue Potluck (Rizzoli 2007)
2 sticks unsalted butter, room temperature
2 c., plus 4 T. all-purpose flour
1/2 c. confectioners' sugar, more for dusting
2 c. sugar
1 t. baking powder
4 large eggs, lightly beaten
6 T. lemon juice* (about 3 lemons)
3 t. grated lemon zest (about 2 lemons)
*Use Meyer lemons when available

1. Preheat oven to 350. Lightly butter a 9x13 baking dish and set aside.
2. In a mixture blend butter, 2 c. flour and confectioners' sugar. Once ingredients are combined, press dough into the bottom of the baking dish. Make sure it is flat across and tightly packed. Bake for 20 minutes, until golden brown. Remove from oven and cool. Keep oven turned on!
3. In a bowl, mix together 4 T. flour, granulated sugar and baking powder. Add eggs, stir to combine. Add lemon juice and zest, mix again. Pour mixture onto cooled crust. Bake for 30 minutes, or until set.
4. Once squares have cooled, dust with confectioners' sugar, cut and serve.

Naptime Notes:
Naptime Recipe Props: It is hard to go wrong with the recipe, it is so easy to make. I have also used the shortbread base for other baked goods, it is the perfect crust for almost any baked good.
Naptime Stopwatch: It takes less than 20 minutes to make the lemon square batter, making it perfect for Naptime Chef-ing. They will be completely baked by the time your child wakes up! Naptime Reviews: Everyone loves these lemon squares, especially in the summer. I have never had a batch last me more than a one day at home.
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Napping with Food 52

It is no secret that I have always been a fan of Amanda Hesser. I have adapted a few of her recipes, recommended her books, and steadily cooked my way through Cooking for Mr. Latte. Twice. Which is why I think her newest project, Food52.com, is one of the most exciting new things to happen to the virtual food world in a while (next to this website, of course. Haha).

Hesser and Merrill Stubbs, an equally as awesome woman, have created a fun site where our kitchens "meet" and we share our favorite recipes based on different categories they select each week. At the end of the year certain recipes will be selected to put in the Food 52 cookbook. We can also share tours of our kitchen on Vimeo.com. In which case, I say a virtual tour of The Naptime Chef™ NYC headquarters, and Vineyard and Cooperstown outposts, are in order! In any event, be sure to sign up for Food52's mailing list, and get ready for some fun.

To get everyone excited, here is a video tour of Amanda's kitchen. I am green with envy over her lowered chopping board and gorgeous blue-cheese style desk. What I wouldn't give?! However, while our kitchens are somewhat different, I was pleased to discover that, like me, Amanda is an obsessive spice organizer and tea drinker. I have a feeling we both have big stashes of Grains of Paradise. We also both have to use kitchen ladders to reach the higher shelves. Maybe this means that, while I don't have her cookbook career yet, there is still hope!

Kitchen Tour (version 3.0) from Food52 on Vimeo.