Here’s to you, (Sir) Mister Robinson

09 September 2008 Filed In: all the rest

     Last week, as we were riding the 1 train up to Central Park with my friend Jamie and her son Ben, Jamie began chatting about some of the things that went on at the parents’ meeting for Ben’s new preschool.  She dropped a name that the school’s founders had, in turn, dropped: Sir Ken Robinson.  

Ahem, who?  She’d had the same reaction.

    A little snippet from Sir Ken’s talk at the TED conference back in 2003:
“Creativity is as important as literacy in education, and we should treat it as such….If you’re not prepared to be wrong, you’ll never come up with anything original.”  
     SWWWWWWWWOOOOOOOOOOOON!
When I mention to people that I’m thinking of homeschooling my children here in New York City, they give me the polite stink-eye.  Is it really so insane?  I would never want to trade the time we spend having morning dance parties, reading 10-15 books a day, acting out stories, crafting odds and ends, singing, running outside, and whatever else we dream up.  Totally not for everyone, but right up our alley.   
The way we learn is so diverse, so individual.  For me, it’s always been movement that connects me to understanding what I feel about something, much less what I think about it.  It’s the sensual, the creative aspect of cooking that, even in the daily grind and even when it turns into a frustrating mess, remains endlessly magical.    
Get up from your desk now, and shake it in Sir Ken’s name.
On that note,  I think it’s best to share the love and pass on these links:

ETSY Handmade Kids Contest

07 September 2008 Filed In: all the rest


For the next couple of days, you can vote here on which handmade kid goodies are your favorites in categories like “Eco-Friendly”, “Art”, and “Clothing”.  To add a little more incentive, they’re giving away fourteen  $350 shopping sprees if you vote.  If you’ve never visited the Etsy site, you’re in for such a treat.  Now’s the time to Etsy trawl.  Enjoy!

Balsamic Roasted Nectarine, Prosciutto and Asparagus Tartine

04 September 2008 Filed In: Appetizers, asparagus, lunchbox, Main Dish, nectarine, prosciutto, sandwiches, Soy-free, Spring, Summer



     Last summer, a super delicious tartine , or open-faced sandwich, appeared at one of my neighborhood haunts, Le Pain Quotidien.  The salty-sweet flavors it involved-roasted peaches, prosciutto di parma, parmesan cheese and steamed asparagus-kept me lusting after it through the season and hoping that it would reappear this summer.  No dice!

    Finally, I had to do it myself.  It’s a good thing, too, because, after putting away at least 20 of these babies last year, there were a few things that I thought could be even better. Nectarines, for instance, replace the peaches as Northern peaches are a bit bland.  The tang of the nectarines enhances the savory ingredients.     
     The how-to of the recipe itself was not at all difficult to dream up, and the execution is even easier.  Your child could and should help with tossing and coating the nectarines in the balsamic vinegar, sprinkling the salt, and, best of all, assembling the sandwiches themselves. MMMM!  Thanks, Pain Quotidien, for the truly genius idea for this little tartine.  Let me know what you think….
Balsamic Roasted Nectarine, Prosciutto, and Asparagus Tartine
*4 large slices of whole grain bread from a boule, or 8 slices of sandwich bread
*2 T. unsalted butter, room temp.
*1/2 lb of prosciutto di parma
*a bunch of asparagus, woody ends snapped off and cut in two horizontally
*3 medium-ripe nectarines, cut into eighths
* 1 scant T. balsamic vinegar
*1 T. good olive oil
*pinch of salt
*a small hunk of fresh parmesan cheese

Preheat the oven to 375 degrees F.  
In a medium bowl, combine the balsamic vinegar, the olive oil, and the salt.   Toss the nectarines in this, and dump everything into a shallow baking dish.  Roast for 20-25 minutes or until tender and turning golden.
Meanwhile, steam the asparagus till it turns bright green.  Try understeaming it a little, in fact, so that you don’t have to bother with an ice bath or anything too fussy.
Assemble each sandwich:  First the bread, then a thin (or thick) layer of butter, then the prosciutto, the asparagus, the nectarines, and to top it off, little shavings of the parmesan.  Cut into a few wedges with a serrated knife and devour.

Watermelon Lemonade

31 August 2008 Filed In: beverages, Birthday, Drinks, Fall, lemon, Summer, watermelon


With the peak-season watermelons showing up at our local farmer’s market, we wanted to pay homage to these sweet treats and to the trickling days of summer.  Appropriate for the holiday, it took a bit of elbow grease, but the result is devine.  

     The recipe follows.  Please note that a tarp might be in order for the squishing of the watermelon.  Happy Labor Day!

WATERMELON LEMONADE
*3 1/2 c. watermelon juice from about 5 lbs. of melon
*2 1/2 c. freshly squeezed lemon juice, 11-12 lemons
*2 c. water
*simple syrup to taste (we used 1 1/2 c.)
*lemon slices from an organic lemon, for garnish

Make the simple syrup by putting equal parts sugar and water in a small pot over medium-high heat.  When the mixture begins to boil, count to 30 slowly with your child, stirring the entire time so that all the sugar dissolves.  Take the pot off the heat and let cool while you’re working with the fruit.  For this recipe using 1 cup sugar: 1 cup water would work well, but it’s also nice to make larger batches so that you have extra to use in your mojitos later.  
Cut your watermelon in half, and place a fine mesh sieve over a large bowl.  Begin scooping out chunks of the watermelon with a spoon and placing them in the sieve.  Now, get your little helper to start squishing and pressing the watermelon with his or her hands.  Keep going until all the watermelon is pressed or until you have 3 1/2 cups of juice.
Gather all your lemons, a cutting board, a knife, a large measuring cup, the fine mesh sieve, and your mini-chef.  To make juicing the lemons easier, and to give your mini-chef a very important task, roll each lemon back and forth firmly on your work surface.  When one lemon is ready (you may want to give each an extra roll, too), cut it in half and start juicing over the sieve.  By the time all of the lemons are rolled, you can help your child juice.  Juice and juice and juice some more till you have 2 1/2 cups worth.
Now, get out your pitcher, pour everything in, and give it a stir.  Pour tiny samples into cups for you and your child to try.  Adjust the sweetness to taste.   
Makes about 2 quarts and is delicious chilled or frozen as popsicles.
 

The Omnivore’s Hundred

29 August 2008 Filed In: all the rest

We spent so much time over the past year trying to convince our (then 2-year-old) daughter to try something besides rice and beans that we finally had to make a family decision to stop the insanity and quit thrusting the snap peas at her. 
Well, Brit food blogger Very Good Taste penned a list of a hundred things that every good omnivore should try.  Sort of randar but super fun, too.  Try it out:  Things you’ve tried get written in bold; things you’d NEVER eat get crossed out.  Headcheese anyone?   
I’m wondering what’s the most adventurous thing that your child has ever tried?  Mira’s list would look very different from mine, but here’s to hoping she’ll snap out of it one day.
The link with full instructions to DIY:    
http://www.verygoodtaste.co.uk/uncategorised/the-omnivores-hundred/

The Omnivore’s Hundred
1. Venison

2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes (cooked, does that count?)
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulche de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth 60 GBP/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly Pear
52. Umeboshi
53. Abalone
54. Paneer
55. MacDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frog’s legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche, absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole pablano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaica Blue Mountain coffee
100. Snake
Happy Weekend! [updated version]