Thursday, September 25th, 2014
If someone asks you to name all of the meals of the day, I’m assuming that you’ll say: “breakfast, lunch and dinner“. If you’re fancy, you might throw in afternoon tea. If you’re a hobbit, you’ll include second breakfast. Interstitial-nibbling and habits of the Shire aside, it’s the trifecta of morning, midday, and evening meals that we all know and recognize. But I’m here to put a pin in that inflated myth, because if you have a child, or have yourself ever been a child (I’m guessing you have), then you know what happens between arrival home from school and actual dinnertime: Ravenous eating, pantry-raiding, cookie jar emptying, fridge strafing consumption. What I have christened: The Forgotten Meal.
Here is Belle enjoying a forgotten meal after arriving home at the end of the school day (along with our new puppy Lulu, aka the reason why I haven’t been posting with any regularity for the last couple of weeks, because most of my time is spent preventing her from pooping in the house–more on her later!). Belle has been known to polish off an entire apple crisp within minutes of arriving home from the bus. I’m not joking. The child is hungry when she gets home; and not only that, several days a week she has swimming practice and dance class, so it’s basically crucial that she get something in her belly before these activities start. Something satisfying, filling, healthful, and tasty, that does not require cooking. Basically not a Hot Pocket.
As a kid, my forgotten meals were pretty helter-skelter… In elementary school, I recall eating a lot of Mallomars at my grandparents house—which is where I went most days after school because my parents were at work. In middle-school, I was lucky enough to have a friend whose dad owned the best deli in New Jersey (Town Hall in South Orange!), which was also serendipitously on our route home. We would stop in everyday and Mr. Burdorf would give each girl in the walking posse the thick heel from a loaf of rye bread slathered in soft butter, along with a giant dill pickle, which we would happily consume on the way home. In high school, I recall a lot of scrambling for enough change to buy a slice of pizza on the way to field hockey practice (note: owning a pizzeria anywhere near a high school is a brilliant business move), but the rest of the year, my girlfriend Radhika and I would come to my house after school and make her version of a Taco Salad, which was basically vegetarian junk food: Shredded iceberg lettuce topped with a drained can of red beans, chopped tomato and cucumber, crushed tortilla chips, and shredded cheddar cheese, all drowned in bottled French dressing. Although oddly satisfying (don’t knock it ’till you try it), this forgotten meal was more of a teenage-level preparation; for the elementary-or middle school ages kid, a salad is not going to cut it.
So what do I think is the ideal Forgotten Meal? It’s a sliceable loaf or bread that’s full of fruits or something savory (typically made with a combination of buttermilk, eggs, and butter, perhaps with some chocolate chips stirred in): Banana bread. Zucchini bread. Lemon loaves. Pumpkin bread. I make them all.
Our favorite in the rotation right now is a banana loaf from a cookbook I’ve raved about before: Breakfast, Lunch, Tea by Rose Carrarini, founder and chef of Rose Bakery in Paris. Her book is full of wonderful loaves, cakes, and breads, but the banana is truly a masterpiece. I deliberately allow a bunch of bananas to go overripe (TIP: you probably already know this but if not: soft, brown spot-mottled bananas make for the sweetest, moistest banana bread) each week, just so I can make the Rose Bakery banana bread for our Forgotten Meal. I typically make two of them at a time because they go so fast (and also frequently gets consumed for breakfast as well). I also like to play with the recipe, like adding dark chocolate chips (TIP: if you toss the chips with a little bit of flour first, so that they’re lightly coated, they’re less likely to sink to the bottom of the loaf while baking, and instead stay evenly distributed throughout…something I neglected to do with the loaf pictured up top) and substituting almond flour or whole wheat flour for some of the all purpose flour (about 1/4 of the amount asked for).
Here are recipes for some of my favorite breads and loaves that will hopefully get you over the chasm between arrival home and dinner. And if you have your own favorite forgotten meal recipe–please share!
Olive Oil Cake
Pumpkin Spice Loaf
Gluten-Free Banana Cupcakes
*Bonus: Interesting article on the global appeal of banana breads
Friday, September 12th, 2014
It’s easy to get cocky the first week back to school. Coming off the summer months, well-rested and pumped with vitamin D, I begin to forget what last June looked and felt like (dusty lunchboxes, forgotten homework, despair) and look forward to the return of the school year routine: The busyness (so many things to do!), the atmosphere (piles of fallen leaves at the bus stop), the freedom (the kids are away learning stuff while I sit here typing next to a snoozing dog). Which is not to say I haven’t screwed up already…
Just 20 minutes before the arrival of the school bus on Monday morning, Conor looked up at me (as I drank my third cup of coffee and stared out the window) and said, “aren’t you supposed to be riding the bus today?”
Yes, I had completely forgotten that I’d volunteered to help with weepy Kindergartners on that morning’s bus route. Don’t worry. I made it (with enough time to put a bra on) and all the Kindergartners arrived safely, if still a little weepy.
Forgetful hiccup aside, this joie de Septembre even extends to meal time. Meals composed of town pool snack bar offerings and backyard hot dogs are all fine and dandy, but the time comes to sit back down at a table, eat a meal with utensils, and make conversation. Of course I KNOW that come week #2 of back-to-school (yes, my kids go back to school later than everyone else on the planet) the drudgery will set in. Soccer practices will run late, homework assistance will be needed, it will be 5 o’clock and the chicken is nowhere near marinated. But until then, I’m going to ride this wave of blissed-out beginnings. I’m also not going to try and knock anything out of the park; which leads me to what I think is the simplest and most satisfying dish you can ever make for a family weeknight meal: Pasta with Tomato Sauce.
It’s a classic meal that appeals to everyone, no matter what kind of family you’re feeding— from a passel of picky children to your on-a-budget roommate. It’s fast. It’s comforting. It’s filling. You can add meatballs but you don’t really don’t have to. A generous grating of pecorino is all you really need.
So my gift to you this back-to-school season is the 10-Minute version from KEEPERS, which I make time and time again, including already once this week. One of my favorite anecdotes about this dish is from a mom-friend with three boys, who had never before made tomato sauce from scratch until she made this version for her family. It’s now in her regular rotation and, even better, one of her boys asks for it by the name: “mommy’s sauce”.
SPAGHETTI WITH 10-MINUTE BASIC TOMATO SAUCE
SERVES 4 TO 6
If you normally rely on jarred tomato sauces, here are five reasons to make this sauce instead the next time spaghetti is on the menu: It’s fresher tasting, preservative-free, less expensive, requires only basic pantry items, and takes barely any more effort or time.
We find the quality of canned whole tomatoes is generally better and more consistent than the crushed version, so we usually buy the former. Caroline crushes them into the pan using her hands; Kathy prefers to crush them against the bottom of the pan with a potato masher. Either way, pierce them first to avoid spurts and remove any hard cores. Sometimes canned tomatoes can be very acidic; if you find this to be the case when you taste the sauce, add a pinch of sugar.
1 pound spaghetti
2 tablespoons olive oil, plus extra for finishing the dish
2 large garlic cloves, minced
One 28-ounce can whole, peeled tomatoes
Handful of basil leaves, roughly torn (optional)
Freshly grated Parmesan or pecorino cheese
-Bring a large pot of water to a boil over high heat and season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until al dente, stirring occasionally.
- Meanwhile, in a large high-sided sauté pan, heat the oil, garlic, and 2 large pinches of salt over medium heat. Cook, stirring occasionally, until the garlic is fragrant and just starting to turn golden, about 2 minutes. Add the tomatoes and their juices, crushing the tomatoes with your hands or a potato masher (see note above). Bring the mixture to a boil, then reduce the heat and simmer until you can draw a line through it with a wooden spoon and it doesn’t fill in immediately, 5 to 7 minutes. The sauce should be light and fresh tasting, so don’t let it cook down too much. Check the seasonings (it should taste a little salty) and set aside.
- When the pasta is ready, drain it, reserving about 1 cup of the cooking water, then pour the noodles on top of the tomato sauce. Add a little more oil and toss to combine over medium heat. If the pasta looks dry, add some of the cooking water. Check the seasonings, add the basil (if using), and serve with the cheese.
Tip: Once you know how to make a basic tomato sauce, you can easily turn out a number of variations, including Spicy Tomato-Cream Sauce (opposite page); puttanesca (add some minced anchovy fillets with the garlic and capers and chopped olives with the tomatoes); and Amatriciana (cook some chopped bacon or pancetta and then onion before the garlic and add a generous amount of black pepper and crushed red pepper flakes). You can also cook the basic sauce down a little more and use it on pizza.
TIP: If you prefer a smooth sauce rather than a chunky one, instead of crushing the tomatoes, puree them with a handheld blender (right in the can, if you like and are careful).
Friday, September 5th, 2014
Just because it’s September, and the interweb wants us to snap out of our seaside reveries and focus on things like school supplies, hurricane season, and New York Fashion Week, doesn’t mean I’m going to let it have its way. They can chatter on about the return of college football and hardy mums, but I’m not letting the hype put any distance between me and what remains of summer’s remaining ingredients. Because they’re still here! Tomatoes, corn, peaches, eggplant, summer squash…I’m just not ready to kick them to the curb for pumpkins and cardigans. My supermarket may already be devoting an entire aisle to Halloween candy, but I’m still wearing sandals and eating watermelon. So here’s a handy reminder of all the things still worth eating and making before it’s really too late:
1. Ice cream. If you’re an all-year-round ice cream eater then kudos to you, but in my mind, nothing can compare to enjoying a waffle cone (above filled with scoops of coffee and black raspberry chocolate chip) in the great outdoors on a balmy night. So I’m eating a lot of ice cream while it’s still light out after 5pm, seeking out the ice cream parlors wherever I go, splurging on hot fudge and extra sprinkles, and not feeling bad about it AT ALL!
2. Tomatoes There’s not much time left, so brush off any tomato fatigue and roast them (above stuffed with a mixture of breadcrumbs, anchovy, pancetta, and herbs), sauce them (I’ve been making batches of tomato sauce with a mix of gnarly-knobby heirlooms then freezing it for winter spaghetti and chicken parmesan), bake them (see THIS recipe), and of course, just slice them on toast with a generous slathering of mayo (add crisp bacon, lettuce, and a slice of sweet pickle and you’re really in business).
3. Ratatouille Everything that’s you’ll need for this amazing concoction—eggplants, squash, tomatoes, sweet peppers, onions, garlic, and basil— is available at your farmer’s market or CSA right now. I like to make this version, but then cook it down further so that the vegetables become caramelized, almost like a sweet vegetable jam.
4. Crisps It’s easier than pie (literally) and once you have a favorite recipe, it’s fun to improvise. Just combine any of summer’s remaining stone fruits—nectarines, peaches, plums, apricots—with blueberries, and top with a buttery-nut-oats-brown sugar topping…you’ll have something amazing for both breakfast and dessert.
5. Corn As much as I enjoy eating corn right off the cob, two of my favorite KEEPERS recipes are for a raw corn salad and corn sauteed with brown butter and miso. Brown a couple of tablespoons of butter in a large skillet, add some shallots and cook until they soften, then add a spoonful of white or yellow miso and let it melt into the butter. Next add the corn that’s been cut away from 4 ears (including any of the “milk”, which you extract by scraping the stripped cobb with the back of a knife), and saute until the kernels are barely cooked (if the corn is fresh you don’t need to really cook it that much at all). Season with freshly ground pepper and the juice and zest of one lime (you probably won’t need salt because of the miso but taste for seasonings). Add the warm miso corn to soba noodles, salad, a veggie taco. Or eat it straight out of the skillet because remember: Summer isn’t over yet.
Monday, September 1st, 2014
HAPPY LABOR DAY! If you’re been invited to a bbq, or are just planning on celebrating at home, I wanted to share a great KEEPERS recipe that is pretty much the perfect summer salad (in my opinion). It’s our watermelon-cucumber salad, and it’s featured this weekend on the healthy-living website Fitbie.
Not only is this summer-salad refreshing, tasty, and super simple to make (because who wants to labor on labor day?); chances are you already have all the ingredients in your kitchen. It’s also the ideal potluck-party offering because it travels well (just keep it chilled as long as you can before serving). The pecorino is optional if you’re skipping dairy; but if you ARE on the dairy train, then you can also substitute another salty-firmish cheese, like feta or manchego (which is especially good).
Hope you have a lovely and leisurely holiday! See you in September.
Thursday, August 28th, 2014
I’m not lying when I say that, when it’s tomato season (so basically right now), I could happily eat BLT sandwiches everyday, perhaps for every meal. Is there a more perfect arrangement than crisp bacon, juicy tomato, leafy lettuce, and mayonnaise for putting between two slices of bread? Emphatically, no. Lately, I’ve noticed recipes that try to play or improve upon the classic combination, things like a “deconstructed BLT” or fried-green tomato BLT, and I think, “why? why!?”. Why in the world would anyone feel the need to mess around with the ideal thing. It’s nonsense! The most innovative I’ll ever get with my BLT is perhaps switching up the bread, or dusting the tomatoes with some flaky salt. That’s it. Although I do recognize that most people prefer to assemble their versions differently: The order in which they stack the lettuce/bacon/mayo, if the want the bread toasted, etc. To address this issue when we’re in Maine, I make a BLT bar, with all the ingredients arranged separately, so that everyone can assemble to their taste.
I find that a BLT lunch buffet is the ideal way to feed large gatherings, say when your family raids your summer getaway, because you don’t have to prepare a horde of sandwiches yourself, but it’s a little nicer than throwing a plate of cold cuts together. I also love doing this for a picnic—just pack all the ingredients separately and then arrange them on your picnic blanket so that people can help themselves (this also prevents soggy sandwich syndrome).
This BLT was slightly radical for me because I made it on a baguette rather than my usual toasted white bread. There was a lot more bite and crunch to it, but it was still the sandwich of my dreams because all of the ingredients were at their best-ripest-tastiest. Even though I’m no longer in Maine, I’m going to continue to have my share before summer is out, you should too.