Lunch Love Notes and the First Day of Preschool

10 September 2009 Filed In: all the rest, tribeca





Right away, unless, you’re from New York City, you might find it sort of strange that we’re sending our two-year-old to preschool. I certainly did when we sent Mira.

The truth of the matter is that I felt that, unless your child would be in day care anyway, preschool was not a place to send a child that young. While the other Tribeca moms buzzed around checking out where the best schools were, we ignored the whole thing and went about our business.
Enter Judy Stevens. Judy, an uber-educated artist/hippie, has been running a play group for 30 years out of her Tribeca apartment. Our dear friend Ben, from this video, was enrolled in Judy’s play group for the Fall of ’07, and Ben’s mama kept telling me that, even if I was not sold on preschool for two year olds in general, I would love Judy.
The summer before Ben was set to go to playgroup in the Fall, we had little Liev. A few days later, I received a gentle but very firm phone call from Ben’s mom telling me that one of the six slots in Judy’s group had opened up because one little girl couldn’t come and I was to call right away to make an appointment to meet Judy. Jamie said that I should do it, even if I had reservations about preschool.
I looked down at my newborn son, looked at my (at the time) very very picky daughter and considered. Jamie had been so adamant, as she had never been before with me, and her son was Mira’s best friend. I called. I scheduled. I hiked up Judy’s many stairs with a new big sister and a little guy, two weeks old. Both Mira and I fell in love.
There are a few women that I consider mentors in my life, and Judy has become one of them. She has managed not to get caught up in all the hoopla of New York preschools or a very trendy neighborhood. (If you haven’t seen it yet, check out this film on the subject. Truly insane). She’s a working artist and does not impose things on children but always intuits the best way to let them grow. Best of all, she just. lets them. play.
Mira walked in to Judy’s and immediately started playing with homemade playdough and with the other children. To say that this was rare is a gross understatement. She went on gut instinct with people, knew when adults were trying to pull a fast one on her and would give them the major stink-eye if they were not being themselves. Judy was not one of those people. Mira signed up for the Fall.
So, here we were yesterday, two years later, sending that little guy to Judy’s. Instead of the tears and the upset I had when I let Mira go that first day, with Liev there was sheer joy. I am thrilled for him and the year he has ahead of him.
Mira and I made him a Peter Rabbit, a.k.a. PB and honey with bananas, tucked in a homemade sock monkey napkin and a special card from big sister, added Liev’s favorite snacks, and packed it all in the lunchbox he chose and has been telling anybody who will listen about for two weeks.
When I picked Liev up at the appointed time, a joyful boy greeted me. No tears for him either. Before Liev came to us, I thought that term 1000-watt smile was super cheesy. But there it was, that trademark smile and gleefully, “Mommy, I will go to Judy’s tomorrow.”

Zucchini and Summer Squash with Basil

08 September 2009 Filed In: baby puree, Dairy-free, Fall, Gluten-free, Side Dish, Soy-free, squash, Summer, Vegan, Vegetarian, zucchini




If you have, like we do, an abundance of zucchini and summer squash right now, you are probably picking it from your garden or buying it at your greenmarket or grocery store and likely do not know exactly what to do with it all. Even in New York City, at our fancy neighborhood grocery store, the squash was priced at 79 cents a pound yesterday. I am not sure that anything else ever in the produce department there has dropped to that price.

With the happy abundance of the vegetable, it seemed like I might focus for a moment on creating a simple recipe that would please the tiniest people in our lives, something that could be made as a soup, side, or a baby puree.
Our babies always ate fresh food, and I credit that to learning how to throw things together that would suit my husband and me as well. It does not take much extra time to feed a baby like this, and when you buy fruits and vegetables in season, you can stretch your money a long way or, in the case of zucchini and summer squash right now, a very long way.
My tiny niece Kaylin has to grow up just a bit before we can ply her with homemade goodies. Till then, she is getting ready, opening her mouth wide and inspiring me to think about her and her little friends.
Zucchini and Summer Squash with Basil
*1 lb. summer squash
*1 lb. zucchini
* a big slosh or two of olive oil
*two pinches of salt and a grind of black pepper
*1 t. fresh basil, chopped
Preheat the oven to 350 degrees F. Prepare the summer squash and zucchini with your mini-chef by scrubbing them down with a vegetable brush.
Big Person: Slice the vegetables into 1/4-inch thick circles. Discard the woody stems.
Together Again: Line a couple of rimmed baking sheets with parchment paper.
Place the squashes in a medium bowl, pour the olive oil over the top and sprinkle with salt and pepper. (note: If you’re making this for a side or a soup, add a couple of unpeeled cloves of garlic and a small squeeze of lemon juice at this point.) Toss everything together and pour it onto the two prepared baking sheets.
Big Person: Bake for about 40 minutes, or until the zucchini and squash just begin to turn golden on top. (For a soup: Discard the garlic peels.) Using a food processor or immersion blender, add the basil and puree everything till completely smooth. Serve at a safe temperature for baby, testing the mixture first to make sure.
To make a soup: Add vegetable or chicken stock till you find your desired consistency. To serve as a side, skip the pureeing. Both the soup and the side are delicious served with a drizzle of plain yogurt spiked with a little lemon juice.

Happy Weekend!

04 September 2009 Filed In: shout out


We’re off to Chicago this weekend to visit our new baby niece/cousin, Kaylin, our big boy (well, he is two and three quarters) nephew, Ari, and our sweet brother and sister-in-law. Knowing Mister Ari as I do, we’ll probably be cooking up something good this weekend.

Happy Weekending to you! Here are some faves around the web that I cannot wait to try, wear and listen to, when I’m not just sitting around looking at my niece, that is:
*Jo’s peanut butter banana bread: yes, please!
*La Tartine Gourmand’s lovely tomato millefeuilles (which I plan on making with roasted tomatoes). Perfectly in season. Chicago farmer’s market, here we come.
*Cosmic girl’s foodie necklace, in her etsy store. Cuteness.
*And a little Ingrid Michaelson for the road. Can’t get so many of her songs out of my head-and I mean that in a good way.

Cinnamon Toast Butter

02 September 2009 Filed In: butter, Christmas, Fall, Gluten-free, Side Dish, Soy-free, Spring, Summer, Winter


In our family, my husband is the French toast maker. His technique is genius and even his French toast made with sprouted bread tastes fantastic. In a few weeks, I hope to share his recipe here, but for now, let me let you in on one of the secret ways that Mira, Liev, and I help him out: we make cinnamon toast butter.

This treat is something that you can make from scratch or with store bought (or farm bought) butter. It will kick up the flavor of pancakes, French toast, or just regular old morning toast considerably. And, your little Yummies can help you while practicing how to measure but not having to be too exact.
While we were in Vermont, we checked out the Art and Craft fair in Ludlow one very rainy Saturday. My daughter, after perusing a table of locally crafted pottery, pointed to a butter crock.
“Let’s get this, Mama.”
“What will we do with it, Mira?”
“Put our cinnamon toast butter in it!”
Breakfast genius runs in the family.
Cinnamon Toast Butter
*1/2 cup butter (one stick), room temperature
*1 1/2 t. cinnamon
*1 T. sugar, or 2 t. honey or agave nectar
Place everything in a large bowl and have your mini-chef stir and stir it. Leave the butter at room temperature for a half hour before putting it away in the fridge. That way all the sugar can be dissolved into the butter and the flavors will meld.

Tribeca Yummy Mummy Turns 1! and celebrates with a Chocolate-Zucchini Cake with Bittersweet Ganache

31 August 2009 Filed In: cakes, chocolate, zucchini





We had a big event over the weekend… our blogaversary. One year ago, Mira and I sat down to make one of our most requested recipes-the chocolate chip zucchini muffin, and this blog was born. I think some of my friends and family were relieved. They kept calling me to say that they had dreamed of me being pregnant. Well, it was a baby of another sort, and I, one proud Mama.

Something that has made me happiest about The TYM blog, besides chronicling the huge leaps my mini-chefs from cooking classes made, of course, is being able to host guest bloggers here. We have made, often many times, at home the recipes that they posted to delicious results. That means that there are Yummies around the world inspiring our families to cook and eat better. Mega thank you for that!
To celebrate our one year, we re-mixed our classic and topped it with a rich bittersweet ganache. Here’s to another year of yumminess.

Chocolate-Zucchini Cake with Bittersweet Ganache
makes an 8 or 9-inch two-layer cake

For the cake:
*2 c. whole wheat pastry flour
*3/4 c. all purpose flour
*2 T. corn starch
*2 t. baking soda
*1 1/2 t. salt
*1 t. cinnamon
*1/2 t. ground ginger
*2 c. sugar, or 1 c. agave nectar
*4 eggs, slightly beaten and at room temperature
*1 c. veggie oil
*2 t. vanilla
*2/3 c. water
*1 1/2 c. grated zucchini (2 medium zucchini)
*the juice of half a lemon
*1 c. chopped pecans
*1/2 c. chopped crystallized ginger
*12 oz. chocolate chips or chopped bittersweet chocolate

For the Ganache:
*1 c. heavy cream
*8 oz. bittersweet chocolate, chips or chopped

Preheat your oven to 350 degrees F. Trace the bottom of your cake pan onto parchment with a pencil. Cut out the circle. Repeat to make another circle. Butter each pan, place the parchment circle into the bottom, and butter that, too.

Take out two large bowls. In the first bowl put the flours, spices, baking soda, salt, corn starch, and sugar (if using agave, you’ll wait and place it in with the wet ingredients instead). Have your Yummy give that a good whisk. In the second bowl place the eggs, veggie oil, vanilla, water, and lemon and stir it well.

Very carefully pour the wet ingredients into the dry ingredients and stir just until all the dry ingredients are incorporated. Then, fold in the crystallized ginger, the nuts and the chocolate chips.

Divide the batter between the two prepared pans.

Big Person: Place the cakes in the oven and bake about 35 minutes, or until a toothpick stuck into the center of the cake comes out clean. Remove to a rack and cool completely. Before frosting the cake, you may want to wrap each layer in plastic wrap and put it in the fridge or freezer, especially if your kitchen is hot. It will help the ganache not completely melt into the cake and will be easier to frost in general.

Now, for the frosting: Have your mini-chef pour the chocolate chips or break up the chocolate into chunks into a large heat-proof bowl.

Big Person: Bring the heat to a boil. Take it off the heat and pour it immediately over the chocolate. Let that sit for a minute.

Together: Whisk the cream and the chocolate together till completely smooth. Let the ganache cool to room temperature before frosting your cake.

When the cake and the ganache have cooled, place the first layer of your cake on the serving plate. Tuck strips of parchment paper around the sides to catch the extra frosting. Heap about 1/2 cup of the ganache into the center of the top of the layer and spread it out with an off-set spatula (if you have one, or a rubber spatula if you do not). Place the second layer on top. Heap the rest of the ganache on top, spreading it over the top and sides of the cake. Show your mini-chef how to spread as best they can. Don’t be worried about little imperfections in the frosting… they are what makes the cake most lovely and sure that it was made with the help of a mini-chef.