Red Raspberry Sauce

Have you seen the raspberries at your greenmarket lately?  In New York, they are at their absolute peak right now, ready to be baked into tarts, pies, and muffins, coaxed into jams, or quickly made up into an intensely flavorful sauce for your ice cream.

It's easy as pie-in fact much, much easier.  This raspberry sauce could inspire us to host our own ice cream social.  We served this to our Sunday dinner guests on top of vanilla ice cream, and everybody just woofed it down.  It wasn't a fluke either.  Since there wasn't a drop of our dessert left on Sunday, I whipped up a second round to take the pictures above.  You see the last picture?  MMMmm.  

Red Raspberry Sauce

*2 pints of fresh raspberries (about 2 cups)

*2 T. lemon juice (about 1/2 of a medium lemon)

*1/4 c. honey or 2 T. agave

Wash and prepare your raspberries, discarding any bad berries or stems.  Place the berries into a small saucepan and add the lemon juice.  Have your mini-chef give them a special stir with a wooden spoon and smoosh them up a little bit.

Big Person: Move to the stovetop and cook over medium heat till boiling.  Allow the sauce to continue to boil and add in your honey or agave.  Smash the warm berries with the back of your spoon.  Keep cooking and stirring until you have your desired thickness, about 5 minutes.  

Remove from the heat.  Allow to cool to room temperature first, and then chill it your fridge.  

The Unveiling...A Tribeca Yummy Mummy Short Film

A couple of months back, Leslie and Karen from the The Eat Well Guide and the Green Fork Blog came over to film my daughter, her best guy friend, and me making Herb Pasta with Meyer Lemon.  Mine is a supporting role in this one, but it is an unveiling.  Without further ado, our first Tribeca Yummy Mummy video ever, the first, I hope, of many.  

 

See other bloggers around the world rocking their true selves:

jane, ladybug-zen, ian, bonnie, esti, sophie, cele, modsquad,

caitlin, joyce, ani, kim, a day that is dessert, natsumi, epe, kaylovesvintage, trinsch, c.t., jeannette, outi, schanett, ritva, francesca, state of bliss, jennifer, dana, denise, cabrizette, bohemia girl, dianna, isabelle, amber, a girl in the yellow shoes, mister e, janis, kari, jgy, skymring, elizabeth, audrey, allison, lise, cate, mon, victoria, crescent moon, erin, otli, amy, ida, caroline, lisa, dorte, kimmie, la lune dans le ciel, nicola, malo, vanessa, britta, virgina, april, b, kyndale samantha, karen, kristina, dorit, goldensunfamily, sophie, janet, mcgillicutty, desiree, di, travelingmama, aimee, sunnymama, amanda, ali, jenell, guusje, britta, juanita, pamela, inna, daan, myrtille, cris, ibb, susi, jodi, lily, gillian,

jeanette, athena, pienduzz, latisha, clairette, kelleyn

Savory Cherry Summer Rolls

Don't you just love Greenmarkets?  Honestly, I would rather be at a greenmarket with its fantastic colors and sights than just about anywhere.  This year because of the copious rain, but every year to some degree, what shows up at our local greenmarket has been a surprise.  Some weeks I have felt like a child with her nose pressed up against the glass waiting for certain things and asking questions, "When will the asparagus be in?" or "How late do you think the blueberries will be because of the rain?"

Let's hope all this questioning comes across as excitement rather than pestering because, as much as I love Greenmarkets, I adore the small farmers who supply them. It is hard NOT to want to do anything to promote them and praise the painstaking work it takes them to bring fresh, local, beautiful food to us little people.  So, when Avery who runs our Tribeca Greenmarket saw this blog a couple of months ago and asked me to do a demo last Wednesday, well I was putty in her hands.  

The week before I scoped out what was at the market and asked (more) questions about what would still be there the next week.  Cherries came out as one of the clear stars.  

Last Wednesday, after putting down the requisite Yummy Mummy tarp, we jumped right in, soliciting passersby to sit down with us and make a roll.  The kids were-what else is new?-completely adorable and on top of things.  We spilled at least twenty bowls of water over the course of the two hours.  That's sort of what it's about.  The more amusing part was watching the guys and gals in their business suits passing by on lunch break.  

"Would you like to make a Savory Cherry Summer Roll?"

Their eyes would dart to the tarp, the water, the only slightly controlled chaos.  Then, they would take their sample, their eyes would roll with pleasure and off they would go to bank or prosecute a little more satisfied.

Savory Cherry Summer Rolls

*2 c. sweet cherries, pitted

*2 t. rice vinegar

*2 scallions, chopped

*1/4 c. cilantro, chopped plus more for the garnish

*2 small radishes, washed and thinly sliced

*1 medium cucumber, washed and cut into matchstick size pieces

*salt and freshly ground black pepper, to taste

*a package of rice paper "skins" (sometimes called "spring roll skins")

*just boiled-water and cold water

Together: In a small bowl, toss the cherries with the rice vinegar.  Let sit for about 5 minutes.  Drain the cherries well in a colander placed over a big bowl to catch the juice (use the extra juice to make a delicious dressing for berries or salads).

In a medium bowl, combine the drained cherries, scallions, cilantro, and radishes.  

Set up your workspace with two wide, shallow bowls and the stack of rice paper nearby.  Place the bowl with the cherry mixture, a plate of cucumber matchsticks, and two dinner plates down next to them.  

BIg Person: Pour a little of the just boiled water into the wide, shallow bowls.  Add enough cold water so that the water in the bowl is lukewarm and safe for little hands to dip into.  

Together Again: Take one sheet** of rice paper and completely emerge it in the water for a few seconds, swishing it around till it turns from opaque to clear.  Take it out, placing it on your work plate and spreading it out.

Place a whole cilantro leaf in the middle of the rice paper.  On top, arrange 3 cucumber matchsticks.  Top that with a tablespoon of the cherry mixture.  Use your fingers to shape the cherry mixture into a long, skinny rectangle.  Fold the wrapper in half (a circular wrapper becomes a half-moon; a square-shaped wrapper becomes a triangle), tuck the sides into the center and roll to seal.  Place your finished rolls on a big platter to serve.

**For smaller children, use two wrappers for extra sturdiness.  

Guest Bloggers Vanessa, Tristan, and Jillian, and make Carrot Banana Bread

When I read on Vanessa's (a.k.a Mommy Gourmet's) blog that she never let her kids in the kitchen, I just couldn't resist.  I had to invite her to be a guest blogger here because: (A) she cracks me up and (B) her children were clearly leading very underprivileged lives down there in Virginia, not getting in that kitchen to drive Mommy a little crazy and learning how to get their hands in the batter in the bargain.

What draws me so much to Vanessa's writing and her recipes is the way she makes even more complicated things seem like, "Oh yeah, I could make that".  Plus, she always has a twinkle in her eye.  When you go explore her blog a bit more, be sure and check out these recipes, which make Mommy Gourmet a stand out:

Grilled Peaches in Vanilla Ricotta

Creamy Asparagus Cavatappi Pasta

Chili Burgers

Peach Martinis

I am excited to get to guest blog for a blog I love so much.  However, it did present on  challenge for me….letting my children in the kitchen!  I know it is terrible, but it is my time away from them that I get to do something I love in peace (relative that is).  However, since it is something I love so much, it is something I wanted to share with my children and impart the same love.  I guess I thought I would wait until they were older.  I am glad I took this on because it really was fun and they did an amazing job.   I learned a lot (like little tiny Jillian can stir up a storm) and Tristan is great at counting out ingredients.  So I think it ended up stating a new weekend tradition for us!

 

This is a recipe I have made before but I typically used processed raisins to add the sweet. This time I used 100% maple syrup.  I also added 4 carrots to the mix.  The end result is a much more moist banana bread that is a bit sweeter than the raisins.  Bananas typically don’t last so long in our house.  To me, they are like the original fast food.  Whenever we are on the go, there is sure to be a “nana” in tow.  However, every once in  a blue moon I overbuy and when it looks like I have one or more they are going to expire before I can use them I toss them in the freezer, for later use in banana bread!

 

 

 Carrot-Banana Bread

 

*2 c. whole wheat flour

*1 1/2 teaspoons baking soda

*1/2 teaspoon salt

*4 overripe bananas

*4 carrots peeled

*1 c. 100% pure maple syrup

*3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled (use can sub the same amount apples sauce)

*2 eggs

*1 teaspoon pure vanilla extract

*1/2 cup pecans, chopped

 

Mommy:  Preheat oven to 375 degrees F and lightly oil bread pan/pans (depends on size)

 

In a food processor add the carrots. 

 

Wee Bit:  With the help of Mom processes  carrots until very small.  Add banana and pulse a few times.  

 

Mommy:  In a large bowl add the flour.

 

Wee One:  With the help of Mom measure out the salt and baking soda and add to flour.  Then, add banana/ carrot mixture. Mix to combine. 

 

Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl.  Fold in the nuts.  Spoon batter into pan and tap it on the counter to get the air out.   

 

Mommy:  Put pan in oven. If you do two small loaf pans the bread will only need to cook for about 25 minutes.  If you do one larger pan it will need to cook for about 35-40 minutes. 

 

Mommy:  Check doneness with a toothpick or knife. When it comes out mostly clean it is done.  Let it sit 20 minutes before eating.

 

Wee One:   Eat. Yummy  (See picture)

 

Corner View: Places of Reflection

What is this "reflection" you speak of?  Life with a four and a two year old does not always allot much time for reflecting.  Mostly, my children force me to live right in the moment and to have to sneak in my reflections in stops and starts throughout my day.  

When there is more than a moment, dancing and practicing yoga are the things that connect me back into that reflection space.  The movement stills my mind just enough so that the mundane things fall by the wayside and a clear space can  open up.  

The pictures shown here were taken by my friend Alison Dorfman on a retreat that I co-led with my dear friend Tal Rachleff to Peru.  It was magical and healing being there, so completely gnarly on an emotional level.  Whenever I look at these pictures, it reminds me to take a moment to be alone, not compare myself to anything or anyone, not to think of myself as a mother, a wife, a daughter, but to simply be.  

To reflect more on reflection, please explore these lovely blogs:

jane, ladybug-zen, ian, bonnie, esti, sophie, cele, modsquad,

caitlin, joyce, ani, kim, a day that is dessert, natsumi, epe, kaylovesvintage, trinsch, c.t., jeannette, outi, schanett, ritva, francesca, state of bliss, jennifer, dana, denise, cabrizette, bohemia girl, dianna, isabelle, amber, a girl in the yellow shoes, mister e, janis, kari, jgy, skymring, elizabeth, audrey, allison, lise, cate, mon, victoria, crescent moon, erin, otli, amy, ida, caroline, lisa, dorte, kimmie, la lune dans le ciel, nicola, malo, vanessa, britta, virgina, april, b, kyndale samantha, karen, kristina, dorit, goldensunfamily, sophie, janet, mcgillicutty, desiree, di, travelingmama, aimee, sunnymama, amanda, ali, jenell, guusje, britta, juanita, pamela, inna, daan, myrtille, cris, ibb, susi, jodi, lily, gillian,

jeanette, athena, pienduzz, latisha, clairette, satsuki

Nicoise Salad

Before my daughter's birthday party, I had only had a Salade-Nicoise maybe once or twice, not being a total fan of the way it has been served to me with a heavily mustardy dressing.  Given the crowd that was coming to her party, though, with their dairy, gluten, and various and sundry other intolerances, this seemed the safest bet for serving traditional French food that someone might actually eat.

It turned out beautifully.  Maybe too beautifully.  I had to get Sean (Delicious Daddio) to go serve himself a huge helping so that people wouldn't be afraid to muss the presentation.  

The great thing about creating a salad like this with your mini-chef is that they can use their inner artiste to arrange things.  Below, there are instructions given for how we lay this particular salad out, but please do not limit yourself to these.  Part of teaching children how to cook is the creative play that ensues with the ingredients.  Encourage them to do their thing and to, possibly, maybe, try some of the ingredients along the way.  They'll have sardine breath in no time.

Nicoise Salad

For the Dressing:

*1 1/2 c. olive oil

*1 large bunch basil (1 1/2 c. )

*1/2 c. parsley

*juice of one lemon

*3 medium cloves of garlic, peeled and with the woody ends cut off

*salt and pepper to taste

For the Salad:

*3 large heads of Boston or Butter lettuce, washed and spun

*3 lbs new potatoes, creamer potatoes, or another soft little potato, gently scrubbed clean

*1 1/2 lbs. wax beans, little ends cut off

*1 1/2 lbs, green beans, little ends cut off

*1 c. Nicoise olives

*4 (6 oz.) cans Albacore tuna, packed in water

*25 sardines, packed in oil 

*8 hard-boiled eggs

To make the dressing, have your mini-chef throw all the ingredients into an unplugged blender.  Place the lid on tightly, and plug the blender into the wall.  Let your mini-chef press the "ON" button and watch the ingredients blitz.  When the dressing is sufficiently blended, unplug the machine and pour the dressing into a large liquid measuring cup.  Set aside.

Fill a large pot with water and sea salt and bring to a boil.  Add the potatoes and cook about 15-20 minutes, till tender in the center.   Remove the potatoes with a slotted spoon and place them in a large bowl.  Toss with 1 c. of the dressing.

Together: Set up a medium-large bowl of ice water because we're going to give our green beans a bath after they've finished cooking.  

Big Person: Place the wax and green beans  into the pot of boiling water and cook until just slightly tender but still bright green, 2-4 minutes.  Take the beans off the heat, drain and plunge them into their ice bath.  

Together:  Once the beans have been lounging in their ice bath for a couple of minutes, drain them throughly and place them into a medium bowl.  Toss them with 3/4 c. of the dressing.

Now, set up the salad.  First, take out a big platter.  Make a bed of lettuce on top with your lettuce leaves.  Next, place a stripe of green and wax beans down the center.  On either side of the beans, make stripes of the tuna.  Then, arrange the potatoes and the hard boiled eggs all along the edges of the platter.  Top the beans with anchovies and the tuna with the olives.  Finally, drizzle the rest of your dressing over the salad just before serving.  

Fourth of July Cooking Class: Watermelon Salad with Tarragon, Mint, and Feta

One of our favorite things when Summer comes around is heading down to the park by the Hudson, spreading out a big blanket and having a picnic-or as our daughter calls it, "a pig-nic".  That means that we are always scouting for good picnic foods, foods that pack and move well along with the cars, soccer balls, baby dolls, watering cans, and other little things that seem to always find their way into our stroller.

With picnic-ing opportunities in mind, the Yummies made this salad a couple of weeks back. Using watercress along with so much sweet watermelon is the perfect way to get your mini-chef interested in eating greens if they are resisting.  Watercress is light and mild for sensitive for little palates, and it also high in Vitamins A and C.   When you're serving this to a crowd, try also adding baby spinach leaves to add a bit of bulk without compromising the flavor.  (In that case, you might want to make a bit more of the dressing.)

For me, this is the way to do picnic food: fresh, juicy, beautiful, and with seasonal ingredients. The mini-chefs chowed.  Happy 4th of July, and Happy Pig-nicing!

Watermelon Salad with Tarragon, Mint, and Feta

For the dressing:

*Juice of half a lemon

*1/4 c. olive oil

*a tablespoon of chives, finely chopped

*salt and freshly ground black pepper, to taste

For the salad:

*6 cups watermelon, cut into one-inch cubes

*2 T. tarragon, finely chopped

*1/4 c. mint

*2 T. parsley

*2-3 scallions, chopped

*2 bunches of watercress

*3 handfuls (or 6 mini-chef handfuls) of baby spinach leaves

*1/2 c. feta cheese

To make the dressing, help measure out all of the ingredients with your mini-chef and whisk them together in a large measuring cup.  Set aside the measuring cup aside while you assemble the salad so that all the flavors can meld.

For the salad, you could have an older Yummy help cube some of the watermelon by cutting away the skin for them and showing them how big an inch-sized cube is.  Don't worry if the cubes aren't perfect.  As we always say in cooking class, "It eats just as well."  If they are getting adept with scissors (usually by age 4 1/2), you could help them cut the scallions as well, standing behind them and doing the cutting together. 

For smaller Yummies,  simply assemble all of the ingredients and let them place everything in a large bowl.  Even small Yummies will enjoy tearing the mint and parsley into little bits, crumbling the feta, and throwing them in with the rest of the ingredients.

First, use your hands to do a gentle mix of the salad ingredients.  Then, pour the dressing over the salad and toss again.  Enjoy!