Paprika Pork Stew with Sour Cream

The only good thing about snow in the forecast is that it means the time has arrived to make Paprika Pork Stew. I've never hidden the fact that I am not a fan of cold weather, but I do my best to find the silver lining in it. I figure that as long as I am sequestered inside watching the freezing rain fall, I may as well enjoy tasty cold-weather cooking. That is, hearty dishes that feature layers of bold flavors, and are served piping hot.

This recipe is a variation on one given to me by mother, who got it from my childhood neighbor, Maryann. I think the reason we only half-froze to death during Cooperstown winters is because Mom made this on a regular basis. Every winter in upstate New York there would be several stretches of days when the thermometer wouldn't reach north of 0ºF. It was on these occasions my parents were tasked with cooking substantial "stick to your bones" kind of meals for the four of us. They would make rich, hearty fare like short ribs provencale and lasagnas. The kind of thing we would devour by the plateful after days spent shoveling snow in the lung-piercing cold. It was food that filled us up and warmed us down to the tips of our toes.


When it came to cooking, my family was eating seasonally long before it was a national movement. My mother didn't have many fresh vegetables to work with in the winter months, the imported variety at the supermarket were usually semi-rotten and inedible, and the farm stands offered very slim pickings. It is from watching her combine onions, garlic and spices that I learned how to make flavors that were greater than the sums of their parts. It is amazing what a little spice can do to a soup, marinade or rub - it really does make all the difference.


I love making this stew while my daughter naps because I can let it simmer for an hour, then turn off the stove and leave it, covered, until dinnertime. Letting it rest for this period works well because the flavors begin to marry, giving the overall final dish a more complex and enjoyable flavor. To finish it off before serving I reheat it for a few minutes until it is gently simmering and warmed through. Then I fill up a large soup bowl, add a dollop of fresh sour cream and, voila, dinner is served. As with most stews, putting this in the fridge for the next day, or freezing the leftovers always works well. Just make sure that you don't add any kind of sour cream, only doing so prior to eating.

As you may have guessed, I made this last week when the first snow fell in the Northeast. Luckily, New York City escaped with only a freezing rain, but I am wise enough to know I won't be that lucky forever. Winter is coming my friends, and I, for one, am going to be prepared. Cold weather cooking, here I come.

Maryann's Paprika Pork Stew
adapted from my old neighbor
1 1/2 lbs. fresh pork tenderloin, cut into 1" chunks
2 T. Paprika
1 yellow onion, finely chopped
2 T. olive oil
2 cloves garlic, minced
1 1/2 t. chili powder
1 T. flour
1 c. low sodium chicken broth
1 14oz. can crushed tomatoes
1 T. tomato pasta
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
1/2 c. sour cream (creme fraiche is a good substitute)

1. In a heavy deep pan heat olive oil. Add onion and saute until translucent and soft. About 5 minutes.
2. In a wide bowl toss pork with the paprika until fully evenly coated. Add pork to the pan with the onion, saute until the pork is evenly browned. Then, add chili powder and garlic and saute for 1 - 2 minutes, or until garlic is fragrant. Stir meat to make sure spices are evenly distributed.
3. Sprinkle 1 T. flour over the mixture and stir until the flour is incorporated. Then add chicken broth, peppers, tomatoes and tomato paste. Stir well and adjust heat so that the stew is gently simmer.
4. Simmer, stirring occasionally, for about an hour and a half. Or, simmer for 1 hour the turn off the stove and leave it covered. Then simmer for remaining 1/2 hour right before dinner time. Serve with a dollop of fresh sour cream on top.

Naptime Notes:
Naptime Recipe Props: The beauty of stews like this is that their versatility. If you want to adjust the spices, or add different flavors please feel free to do so. Over the years I've added mushrooms, roasted tomatoes in lieu of crushed, and several varieties of peppers. This stew is also a great way to use of vegetables you might have in the crisper.
Naptime Stopwatch: Preparing the stew takes about 20 minutes, then the rest is just simmering time which requires a lazy stir here and there. It really couldn't be more simple.
Naptimes Reviews: I'll admit, my daughter found this too spicy and not to her liking, but my husband and I loved it. This will definitely stay on our go-to winter menu.

Chocolate Arborio Rice Pudding with Smoked Sea Salt

Two weeks ago I had the pleasure of attending an event sponsored by Scharffen Berger Chocolate to kick-off their annual Chocolate Adventure Contest. It was an exciting and delicious evening that involved baking with the renowned pastry chef Elizabeth Falkner, founder of one of my favorite San Francisco destinations, Citizen Cake. We also enjoyed a delicious meal featuring several dishes, both savory and sweet, that all incorporated the flavors of Scharffen Berger chocolate. Needless to say, this girl was right at home.

Over the course of the evening, while I learned about many of the fabulous uses for Scharffen Berger in the kitchen, my mind start whirring. I had so many ideas for new recipes it was all I could do not to run home and bake all night long. Once I got home I was tired enough to hold back from setting up my double-boiler. But the next day, fully refreshed, I started testing delicious chocolate recipes the minute my daughter went down for her nap.


Before I dive into my recipe I want to share a couple of great things about Scharffen Berger that I find very important. First, Scharffen Berger is the first bean-to-bar chocolate company to be established in the US in over 50 years. What does this mean? The company sources only premium cocoa from around the world and monitors the beans through the entire process, from blending to refining, until they become a chocolate bar available at the store. This guarantees premium artisanal chocolate with complex flavors and unparalleled quality for the consumer. Secondly, Scharffen Berger is owned by Hershey, which has an interesting philanthropic side which I previously knew nothing about.

Every year, parents purchase Halloween candy for their children. But did you know that some treats have a greater purpose than others? For the past 100 years, without even knowing it, every purchase of a Hershey treat (including Scharffen Berger products) supports the students of the Milton Hershey School. This school is dedicated to breaking the cycle of poverty for youth in the US and is an inspiring and dedicated act of philanthropy if I've ever seen one. In fact, this fall a documentary about the school, Living the Legacy: The Untold Story of MILTON HERSHEY SCHOOL, will be airing on cable.

When I heard this story I was amazed to learn that Milton and Kitty Hershey set up a trust in their will devoting their entire fortune to support children in profound need. Simply put, every time someone enjoys Hershey, they help a child in need break the cycle of poverty and change the trajectory of their life. Choosing Hershey’s at Halloween is just another way to ensure a brighter future for children. Find out more about the school at www.thehersheylegacy.com.

Learning these facts about Scharffen Berger and Hershey has only further encouraged me to become a loyal customer. I love the thought that every time I purchase a bar I am getting only the highest quality chocolate on the market, as well as supporting a very worthy cause. When deciding what to make with my new favorite chocolate my thoughts turned to one of my favorite fall comfort desserts, rice pudding. In keeping with the Chocolate Adventure Contest theme I decided to play with the flavors a little and give this otherwise tried-and-true dish a fresh makeover. Making this during my daughter's naptime was a cinch, especially since it stays well in the fridge for a few days. I highly recommend everyone purchase their own bars of Scharffen Berger shortly and make a batch of this, or whatever of your favorite chocolate dishes come to mind.

Chocolate Arborio Rice Pudding with Smoked Sea Salt
5 c. whole milk
2/3 c. Arborio rice
2/3 c. sugar
2 t. smoked sea salt
1 t. vanilla 4 oz. Scharffen Berger semisweet chocolate (62% cocoa)

1. In a large saucepan bring milk to a boil. Add sugar, 1 1/2 t. sea salt and vanilla, and stir until dissolved.
2. Add the rice and reduce heat to low-heat, stir frequently while it simmer, until the rice is fully cooked and it becomes thick. This will take about 30-35 minutes.
3. Once mixture is thicken remove from heat and immediately add chocolate chunks. Stir them into the hot rice until completely melted. Stir in remaining 1/2 t. sea salt. Serve one pudding has cooled.

Ariana's Authentic Greek Pastitso

Despite having dozens of fabulous cookbooks and food blogs at my fingertips, my favorite recipe resources are still my friends. Over the years I have found that whenever I swap recipes with a fellow home cook I come away with fantastic meal ideas that can't be found in any printed materials I know of.

My friend Ariana recently gave me her Greek grandmother's recipe for Pastitso, which I requested after she served it during our kid's playgroup. It is a warm, savory casserole full of richly flavored meat and pasta. A truly authentic Greek meal, Ariana grew up eating this at her grandmother's table and now makes it for her own family. I've eaten many plates of Pastitso in my life, but none have tasted as truly original and delicious as this. It is clear that this recipe is straight from the country of it's origin, I have never seen anything like it in a cookbook, and I doubt I ever will.

I almost renounced my Scottish ancestry after I made this at home last weekend. I've always known there is more to Greek culture than big fat weddings, but after being reminded of their delicious food heritage I realized how much my haggis-based roots paled in comparison to the Greek's cheeses, salty olives and sweet pastry pies. Why, I wonder, didn't my Highland-roaming family decamp to the warm Mediterranean for dinner circa 1600? I would have.


To get a little more background on Ariana's tightly knit Greek family and their food, she was kind enough to answer a few questions for all of us:

1. What are the origins of this recipe? Where did you learn to make it? And, do you have any special memories that you associate with this dish?
My grandmother is from a town not far from Athens called Nafpaktos. I can remember taking daily trips to her house (she lived around the corner from my house in Brooklyn). I can still smell the Baklava (walnut honey pie) or Koulourakia (Greek butter cookies) baking in her oven. Just the scent can take me back! She was very proud that I inherited her love of cooking and taught me all about cooking great Greek food.

3. Do you make this for a particular celebration or at certain time of year?
Greeks usually serve this dish as Italians would serve lasagna. It was always at the top of our holiday menus. Especially our Easter feast.

4. What do you usually pair this when serving it to your family?
A big Greek salad and a glass of red wine really complement this dish.

5. How do you plan to pass down your strong Greek heritage and cooking traditions to your beautiful daughter?
Being Greek encompasses so much. We are heavily rooted in family, the Greek language and the church. My daughter and I make an effort of visiting family weekly and try to attend church as often as possible (You know how hard that can be with a toddler!) Recently, she has started taking an interest in what I am cooking. I always explain to her what I am doing and try to use Greek as often as possible. I cannot wait to get her little hands wet with feta, kalamata olives and divine desserts!

This dish is the epitome of cold-weather comfort food and should be on everyone's list of menu ideas this fall. When I made it over the weekend I happily discovered that it is easy to make during my daughter's naptime. In this case I chose to bake it and re-heat it later on, though I'm sure it would last covered in the refrigerator if you wanted to wait until dinner to pop it in the oven. The end result is a delicious cheesy casserole reminiscent of dressed-up macaroni and cheese, only with far more complex flavors from the beef mixture and Kelfalotiri.


Both my husband and daughter adored this dish, especially since I served it after a long afternoon spent outdoors on a brisk fall afternoon. One hearty slice filled our stomachs and warmed us down to the tips of our toes. Ariana was thrilled to hear that we loved her recipe as much as her family does, and offered up several more for delicacies including Spanakopita and Baklava. My mouth started to water just listening to her list of ideas. Honestly, the hardest part for me is going to be deciding what to make next. Kali Orexi! (Bon Appetit!)

Ariana's Pastitso (Greek Meat & Macaroni Bake)
a family recipe from her grandmother
For the filling:
1/4 c. olive oil
2 small yellow onions, finely chopped
1 lb. ground beef
1 14 oz. can diced tomatoes
1/4 c. red wine
1 lb. Perciatella pasta (or any long pasta that has ridges or curls for absorbing the sauce)
1 1/2 c. Kefalotiri cheese, grated*
*This soft cheese can usually be found behind any well-stocked cheese counter, it is not expensive.

For Bechamel Sauce:
1/4 c. butter
1/2 c. flour
3 c. whole milk
3 eggs, lightly beaten
1 c. Kefalotiri cheese, grated
1 pinch freshly grated nutmeg
Salt and pepper to taste
1. Preheat oven to 400.
2. Heat the oil in a large skillet, add onions and stir until translucent. Add the meat and cook until fully browned. Add the red wine and reduce it by half. Then, add the tomatoes and let the mixture simmer on low-heat for about 30 minutes. If it get's too dry, add a small amount of water to loosen it up.
3. To make the bechamel: Heat the milk in a saucepan over low-heat until it is warm to touch. In a large saucepan melt the butter over low-heat then, working quickly, add the flour and whisk together to make a roux. Whisk for 1 minute to cook the flour slightly. Gradually add the warm milk, stirring constantly so that the mixture stays smooth and everything is fully combined. Keep whisking the sauce until it starts to thicken enough to coat the back of the spoon. Then, remove it from the heat. Crack the eggs into a small bowl and add a small amount of the hot sauce to them and stir to combine. This will temper the eggs so that they don't cook when added into the hot bechamel. Once the eggs are combined, add 3/4 c. of the grated cheese and stir until it is melted and totally incorporated. Add salt and pepper to taste.
4. Meanwhile, cook pasta in salted water according to package directions. Drain and set aside to cool slightly.
5. Once pasta is cool, toss it with 1 t. olive oil to coat and divide it in half. Spread half of the pasta on the bottom of a 9x13 baking dish. Cover with a layer of the grated cheese and all of the meat mixture. Top meat mixture with the remaining half of pasta.
6. Pour bechamel over the pasta and sprinkle remaining 1/4 c. of grated cheese over the top. Bake for 30 minutes, or until top is brown.

Naptime Notes:
Naptime Recipe Props: This recipe is newer to me and has already earned a permanent spot in my recipe binder. Everyone in my family loved it's cheesey baked goodness, and I loved that the size was large enough to feed us for at least two nights.
Naptime Stopwatch: Preparing this dish takes about 45 minutes, but after that it is fairly quick to bake. Remember, spending an hour on one dish is made up with the time you save the next evening - when you don't have to cook at all!
Naptime Reviews: As noted above, this is a family dish that is great for serving children and adults. My daughter liked slurping her noodles like they were spaghetti - her newest favorite table trick!

Spiced Apple Cookies: Apple Mania Recipe #3

A Spiced Apple Cookie is an apple pie in cookie form. Being that I am in the apple-mood these days, I've been baking these a lot lately. Over the weekend I made two batches, one for a friend, and one to eat at home. As what is quickly becoming the norm in my house, I baked these with my daughter for a rainy-afternoon activity. It seems that these days we complete at least two baking projects together each week, a new tradition that I am both encouraging and enjoying. (Though, rest assured all you Naptime Chefs, I have also made these while she naps - which takes about half the time compared to baking with her - and this recipe works well with both scenarios.)

During our weekly trip to the farmer's market this fall I've started picking up bags of apples, instead of just the usual 3 or 4. Over the course of the last six weeks my whole family has become apple fanatics, each of us consuming at least one or two MacIntosh's each day, toddler included. Hopefully these means we won't be seeing the doctor for a while. I've also been cooking and baking with apples non-stop. As with most of my favorite ingredients, the more I experiment with apples in the kitchen, the more I discover their versatility. Over the years I've sauteed them with cinnamon and sugar, made homemade applesauce, and frequently served them with pork. And, of course, I've baked with them. A lot.


As I noted above, my favorite part about baking these cookies is that the sweet spices, chopped apple and brown sugar dough truly evoke the flavors of apple pie. When baked they puff up slightly and have a nice cakey texture that is studded with tiny bits of sweet fruit. I often leave nuts out of cookies when I bake, but in this case I really like the addition of walnuts. They lend a subtle crunch and provide a nice balance to the sweet apple flavor.


Whether baking these alone, or with children, I highly recommend you get started on your own batch of Spiced Apple Cookies straight-away. These are perfect for eating with the family, taking to friends or adding to a fall bake sale. After all, fall is here in full-force, and it is time to embrace all of it's wonderful flavors, in whatever form they may come.

Spiced Apple Cookies
a handwritten recipe from my old neighbor, Katie Sanford
1/2 c. shortening*
1 1/3 c. dark brown sugar
1 egg
1/4 c. whole milk
2 1/4 c. all-purpose flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground nutmeg
1/2 t. salt
1 c. chopped walnuts
1 c. unpeeled apple, finely chopped (I use a juicy, sweet variety like McIntosh)
*Note: I use trans-fat free shortening only when baking

1. Preheat oven to 350.
2. Beat together shortening and brown sugar until full combined. Add egg and milk and mix ingredients well.
3. In a separate bowl combine flour, soda, cinnamon, cloves, nutmeg and salt. With the mixer on low, slowly add dry ingredients, scraping down the sides as necessary, until everything is fully combined.
4. Stir chopped apple and walnuts into the batter with a wooden spoon.
5. Drop cookies by rounded teaspoonfuls about 2-inches apart on a cookie sheet lined with Silpat or parchment paper. Press the tops of the cookie down with your top two fingers so they are slightly flattened.
6. Bake for 12-14 minutes or until cookies hold their shape and are slightly browned on the edges.

Naptime Notes:
Naptime Recipe Props: If you want the flavors of apple pie all packaged up in a cookie this is the recipe for you. One of my friends added raisins to her batch and they were delicious. I encourage people to try that if they are interested.
Naptime Stopwatch: Like all good cookie recipes, this one merely requires assembling the batter and baking it - less than an hour from start to finish.
Naptime Reviews: My husband, always the cookie lover especially enjoyed these. I have only made one apple pie so far this season but once he ate these, he said he would happily forgo pie this season in favor of cookies.

Perfect Pumpkin Bars with Cream Cheese Frosting

Shorter days, cooler nights and leaves of autumnal colors can only mean one thing: fall baking season has arrived. To confirm this theory, during last weeks trip to the farmers market I noted that summer's offerings of bright raspberries and ripe peaches have been replaced by fall crops of apples, pumpkins and squash. It is clearly time to put away my recipes for stuffed strawberries, and start baking with these delicious fall flavors. The hardest part for me is always deciding where to start, so last week I decided to dive in head first and make a batch of my favorite Pumpkin Bars with Cream Cheese Frosting.


Every time I make these pumpkin bars I am reminded of baking with my mother. She is an expert baker and I learned almost everything I know from our time in the kitchen together. We used to make these together each fall when I was young, so it was especially poignant for me when last week I made this season's first batch with my daughter. Though she is not yet 2, she is already interested in things like "mixing," "pouring," and "dumping." I have given her her own mini-spatula which she uses to help me stir ingredients and taste the batter. She also has small measuring cups that I fill with flour for her to "dump" into the bowl, and a small oven mitt that came with her Melissa & Doug cookie kit.


Last week we made a batch of these together for a fun afternoon activity. Then, later that week, I made a second batch during her afternoon naptime. I found that, whether making it with a child in the kitchen or on my own, assembling the batter and frosting is a snap. In the short time it takes to make the batter the most important thing is to thoroughly blend the ingredients so that the batter is smooth and glossy before it is spread into the pan. This ensures a light fluffy cake without any lumps or uneven flavor.

Once they are baked, finishing the bars merely requires letting them cool before covering them with a generous amount of frosting. Eating them is like enjoying the flavor of pumpkin pie with the texture of a moist brownie. When I took my first bite of these last week it really hit me that fall baking season has arrived. The time has come for me to showcase all the wonderful seasonal fruits and vegetables that create delicious fall baked goods. And I am more than ready.

Perfect Pumpkin Bars with Cream Cheese Frosting
a recipe from my mother
4 eggs
1 2/3 c. sugar
1 c. oil
1 14 oz. can pure organic pumpkin puree; or the equivalent amount of fresh pumpkin
2 c. flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 t. cinnamon

Frosting:
3 oz. cream cheese, softened
1/2 c. unsalted butter, room temperature
1 t. vanilla
2 C. confectioners' sugar, sifted.

FOR FROSTING: Cream to together cream cheese, butter and vanilla until smooth. Add powdered sugar and beat well until mixture is smooth.

1. Preheat oven to 350. Grease a 9x13 pan and set aside.
2. Mix eggs, sugar, oil and pumpkin until completely smooth and blended..
3. Stir together flour, baking powder, baking soda, cinnamon and salt. With mixer on low, add these to wet ingredients until fully combined. Remember to scrape down sides of the mixer as needed.
4. Spread batter into pan and bake for 25-30 minutes, or until center is set and cake tester comes out clean. Allow to cool to room temperature before frosting the bars. Cut into bars and serve.

Naptime Notes:
Naptime Recipe Props: When it comes to baking this really is one of the simplest, most delicious recipes I have. They are fun to make with kids because the recipe is straightforward and takes little time. If you kids like raisins or nuts in their desserts feel free to toss some in.
Naptime Stopwatch: Making this batter takes less than 10 minutes. Then it is just a matter of baking and cooling. The frosting is also a snap, requiring about 3 minutes and the whisk attachment for the blender.
Naptime Notes: This a humble dessert that is perfect for adults and children alike. They are great for potlucks, bake sales and just eating at home with the family.

Orecchiette with Pancetta & Three Cheeses

Almost everyone agrees that Macaroni & Cheese is the ultimate comfort food. There is something so inviting about eating a big bowl of pasta curls nestled in a bed of melted cheese, topped with a lightly breaded crust. It is dish that requires no tough cutting of meat, hard chewing or addition of complicated sauces. Every bite is a simple, smooth mouthful of warmth that I, for one, always turn to when in need of a soothing meal.

Over the years I've made my mother's Mac-n-Cheese recipe countless times, but a couple of years ago I discovered a new variation in Bon Appetit. The recipe replaced macaroni with orecchiette, added two additional cheeses, pancetta (as you all know, a favorite of mine), onion, garlic and a hint of spice. The recipe was like my mother's, only with the flavor volume turned way up.

Last week my daughter was felled with her first (of many, I'm sure) fall cold. It wasn't fun for any of us. Luckily it was very mild, but her sniffles required that I chase her around with tissues while she tried, somewhat successfully, to dodge my attempts at wiping her nose. (I won't even get started on the circus that ensued when I had to keep her still for nose drops.) Thankfully the ordeal only lasted about 24 hours, but by the end of it I was spent. Between her sick-day antics and my nose-wiping workout, I wanted a dinner that was hearty, filling and comforting, all at once.


One of my favorite parts about this recipe is that it is a snap to make during my daughter's afternoon naptime. It only takes a few minutes to form a creamy, rich bechamel sauce full of crispy pancetta. Then I simply mixed it with the freshly cooked pasta, add the panko topping and place it in the oven to bake. In fact, I've made this so many times that when I completed it last week I still had enough time to put my feet up before my daughter woke - always a welcome bonus.


When we finally reached dinner I re-heated the dish and served myself a big helping. The panko had crisped just the right amount in the oven so that when cracked with the serving spoon it made a tantalizing crunch. From underneath a little bit of steam released revealing a silky cheese and pasta casserole, studded with just the right amount of crispy pancetta. Needless to say we all greatly enjoyed dinner that evening. I know my family was thrilled to be eating one of their favorite dinners, but I think I was the happiest. My plate was filled with comfort food at its finest. It was my reward for making it through the day, and it was very tasty.

Orecchiette with Pancetta & Three Cheeses
adapted from Bon Appetit, September 2008

1 lb. orecchiette pasta
6 T. unsalted butter, cut into 1 T. pieces
4 oz. pancetta, thinly sliced and coarsely chopped
1 c. onion, finely chopped
1/2 t. red pepper, or more to taste if you prefer spicy food
1/4 garlic clove, minced
1/4 c. all-purpose flour
3 c. whole milk, plus more for additions later on
2 1/2 c. cheddar cheese, grated
1 c. Parmesan cheese, grated
8oz. mascarpone cheese
1 3/4 c. panko breadcrumbs
Salt & Pepper to taste

1. Preheat oven to 350. Cook pasta in boiling salted water according to package instructions. Drain pasta and set aside.
2. Melt 1 T. of butter in a large, deep skillet. Add pancetta and let it crisp for 6-8 minutes, until it has the texture of almost cooked bacon. Then, add the onion and stir gently until it is soft and slightly golden. Add the garlic and red pepper, stir for 2 minutes, making sure it is evenly distributed.
3. To the pancetta mixture add 2 T. butter and allow it to melt. Add flour and stir for a minute, allowing it to thicken. Then, working quickly, whisk in milk. Be sure to keep whisking to make the roux and get out any lumps in the sauce. Stir for about five minutes, or until the milk starts to thicken and can coat the back of a spoon.
4. Remove the sauce from the heat and add the cheddar, parmesan and mascarpone. Stir well to make sure all of the cheeses are incorporated. If sauce it too thick, add more milk by the 1/4 cupfuls to loosen it up. Taste the sauce and add salt and pepper as needed.
5. Gently, pour the pasta into the prepared sauce and stir to make sure it is all mixed together. Then, pour it into a 9x13 baking dish.
7. To prepare the breadcrumbs, melt 3 T. butter in a shallow pan and add panko. Swirl the panko and butter gently in the skillet with a wooden spoon, toasting panko until just golden. Remove from heat. Spread toasted panko evenly over top of the casserole.
8. Bake for 30 minutes, or until heated through. Can be made ahead of time and re-heated.

Naptime Notes:
Naptime Recipe Props: As noted above, this dish is the ultimate comfort food. I love that it is a more mature version, full of different flavors and spices. If you feel like adding different seasonings or spices go ahead and play around a little.
Naptime Stopwatch: Preparing the sauce and pasta takes about 30 minutes, then another 30 minutes of cooking time. The best part? This takes an hour to make and can feed the family for at least two nights!
Naptime Reviews: My family wholeheartedly agrees that this is the best macaroni and cheese next to my mothers. They love the different flavors that seem to make it richer and more adult. However, my daughter loves this, as well. I am sure other kids would, too.

San Francisco: Travel Series #6

Last week I had the pleasure of attending BlogHer Food '09, a conference for food bloggers from around the country. Luckily for me, the organizers of the conference decided to host the event in their hometown of San Francisco, a city I love and was thrilled to visit. To give myself enough time to enjoy all the sites and tastes of the Bay Area I extended my trip beyond the day of the conference, allowing five days and four nights to explore as many foodie spots as possible. And, while a long weekend was barely enough time to scratch the surface, I did manage to scope out some delicious eats and beautiful sites with my friend Katie.

As with all of my travel series posts, I am pleased to share some of my favorite San Francisco food discoveries below. If you ever plan a trip to the Bay Area I recommend you print this out to take with you, as well as visit the sites of some fantastic San Francisco resident food bloggers - Megan of A Sweet Spoonful, Amy of Cooking with Amy and Heidi of 101 Cookbooks, for more excellent recommendations and restaurant reviews.

The Naptime Chef's San Francisco Foodie Travel Recommendations (in no particular order):


1. Miette: With my sweet tooth as my tour guide, I entered this candy shop and bakery within two hours of my plane landing. Drawn in by it's artistically arranged window displays featuring jars of colorful candies, rows of lemon shortbread and stacks of gourmet chocolate bars, I couldn't wait to begin tasting. Inside the shop is both sophisticated and whimsical, with a tempting display case featuring fresh macaroons, cupcakes and chocolate desserts. Needless to say, I sampled a few of their items and returned for seconds the next day.


2. A16: I have long adored the A16 cookbook and was equally as pleased with the restaurant. Though Nate Appleman has since left as head chef, his legacy lives on in the brilliant southern Italian menu and wine pairings. We enjoyed several delicious local wines, burrata, pizza, pastas, and, of course, the famous Monday meatballs. The menu offers a great variety of foods, and is perfectly written for anyone seeking a delicious Italian meal.


3. The Warming Hut: My daily jogs along Chrissy Field would often end at this cozy bookstore/giftshop/cafe. Overlooking the Golden Gate bridge this shop features books, gifts and various kitchen wares that focus on sustainability. Additionally, all proceeds are given to the Golden Gate National Parks Conservancy which makes shopping there completely guilt-free.


4. The Ferry Building: Picture a large ferry terminal filled with local, seasonal, sustainable gourmet food shops offering everything from gelato, to farmstead cheese, to tasty salted pig parts (yes, an actual tag line, see above), and you have the Ferry Building. Unfortunately, I wasn't able to enjoy the farmers market that takes place on Saturday since I was at my conference, but it was just as enjoyable on Sunday, and I imagine it would be any day of the week. I highly recommend you begin your visit with a few empty tote bags purchases, and an empty stomach.


5. Cocoa Bella: As I've told you before, my sweet tooth is always my best guide when exploring new cities. Armed with this knowledge my friend Katie, who understands my passion for good chocolate, introduced me to Cocoa Bella. This shop is gorgeous to behold and even better to taste. They feature the worlds largest chocolate selection, featuring goodies from around the globe. I started with a few samples from France, Belgium and Italy - all were delicious.


6. Citizen Cake: Elizabeth Falkner is a world renowned pastry chef who got her start with Citizen Cake. An edgy out-of-the-way shop, Citizen Cake is an experimental patisserie featuring flavors ranging from the traditional chocolate chip cookies to the floral scented cupcakes. My favorite? The lemon and ginger sandwich cookies.


7. Cowgirl Creamery: If you can smell stinky cheese from a mile away it is probably Cowgirl Creamery Red Hawk. This store is located right in the ferry building and is hard to miss. Cowgirl Creamery functions as everyone's dream gourmet cheese tray. In addition to their own brand of cows-milk cheeses, they offer delectable cheeses from around the world, along with breads, jams and cookbooks with which to enjoy them.


8. Coffee Roastery: Adjusting to jet lag takes time and caffeine. Enter Coffee Roastery. This local chain was my favorite for tea, coffee and pastries. Everyone who works there is especially friendly and exceedingly sympathetic to weary travelers. Plus, their almond croissants are out of this world.


9. Kara's Cupcakes: A newer establishment, Kara's is a smart cupcake store featuring delicious cakes made from all-natural ingredients. My friend Lisa recently ordered her son's birthday cupcakes from this store claiming they are the best she has ever tasted in the whole city.


10. St. Supery: I was fortunate to take a trip up to Napa Valley and visit St. Supery Vineyards. As part of the conference I joined a bunch of my fellow food bloggers for dinner sponsored by Bertolli Frozen meals and their spokesperson, Rocco Dispirito. I'll admit, I was skeptical of sipping wine paired with frozen pasta, but it turned out to be excellent. And, to prove Rocco was there, here is a picture of us together. And, no, unlike my friend Jennifer at Unplanned Cooking, I did not try to kiss him.