Scavenger's Feast

In this week between Christmas and New Year’s, there hasn’t been a lot of cooking with friends. But there has been a ton of eating what I had been cooking and freezing ahead of time with friends.

To our cozy Catskills cabin getaway, I packed a hearty and delicious batch of Farm Fresh Tomato Sauce that had been made over the summer with Melody, a leftover cranberry loaf Kathe and I made for Thanksgiving and a moist loaf of banana bread that had been tucked away in the freezer for quite some time. It was wonderful to have these homemade treats on hand.

And then, after nearly a week of being away in the mountains, last night’s return to civilization dinner was a not-so-shabby smorgasbord of remnants from my freezer. I reheated crispy Asian crab cakes I made with Debbie for Christmas, a few mini lobster empanadas made with Jackie many months back, farm fresh pesto tossed over warm pasta and even a couple of crispy tortilla flutes I found hidden away on the bottom shelf of the freezer.

So what’s for dinner tonight, our festive New Year’s Eve dinner?

Many of you already know my New Year’s Eve tradition with my husband of almost 16 years. If you don’t, it’s quite romantic. We dine in front of our living room fire on a multi-course gourmet meal, usually made by me. (But this year I’ve put it out there to my non-cooking husband that it’s going to be a communal affair or we’re ordering in Sushi!). In between courses, the journal comes out and we record the “best” of the year, reflecting on moments, both significant and silly. Our reminiscences are organized into categories, often including “times away”, “meals”, “acquisitions” and “friends”. The New Year’s feast acts as a backdrop, fueling our thoughts as we scribble away.

The inspiration for tonight’s dinner will come from a few key ingredients stored in the freezer. Homemade demi glace, a precious gift from my cooking friend Lou, will transform broiled veal chops which we’ll serve alongside crispy potato latkes (made for Hanukah with Jackie and Suzy); a sweet farm fresh corn stock, blended at the end of the summer, will become a creamy corn soup, topped with crispy smoked bacon. We may sneak in a course of sweet corn ravioli tossed with buttery morsels of lobster. We’ll end the meal with bananas flambé prepared on our new Himalayan salt block, a Christmas present from my parents, and our usual molten chocolate cakes, courtesy of Jean George. If you’re looking for an indulgent, not-to-be forgotten, end to your meal, click this link: http://www.foodandwine.com/recipes/molten-chocolate-cakes-vongerichten

To repeat though, the meal will only happen if my husband decides he will join me in the kitchen and become my cooking friend for the night. (I’m pretty hopeful he will, but stay tuned for an after New Year’s Eve report.

One more thing, for the sweet I’ve been asked to bring to tomorrow’s New Year’s Day brunch with friends, I’ll be presenting a platter of mini carrot cakes and two-bite pecan tarts, both which I had fun making a few weeks back with my friend Christina.

As 2010 comes to a close and my freezer empties out, I am thankful for the fun times spent cooking with friends. These moments have enhanced my friendships while also freeing up more time to spend with my family. Happy and Healthy New Year’s 2011 to all of you!

Cookie Cinderella

The hours of 10:30am – 1:30 pm on December 14th had been entered into my blackberry weeks ago. I had been counting down the days and couldn’t wait to get to Jenn’s house for our annual cookie decorating extravaganza. It would be an indulgent escape during a hectic holiday time. And as the date approached, some sniffles and feigned belly aches the previous week made me nervous that our cookie decorating date wouldn’t happen. But it did and what a good one it was!


I was Cookie Cinderella and this was the ball. Christmas carols from Jenn’s iPod playlist set a festive mood. Piping and swirling, Jenn’s kitchen was the ballroom dance floor and the cookies were my gown. A 1:45 orthodontist appointment for my thirteen year old was my midnight, the time I’d be forced back to the reality of my life as a mom. But until then, I was free to create and indulge, placing squiggles on my snowflakes and lines on my candy canes -- dancing with Prince charming.

Bong. . .bong. . .bong—the clock (ok, maybe just in my mind )struck 1:35 and though covered in icing, I ran out Jenn’s door, cookie trays in hand, to retrieve my son from middle school. I was soon sitting in the orthodontist’s waiting room flipping through magazines and checking messages on my blackberry while my son was getting his spacers put in -- a far cry from my earlier baking bliss.

Thank you Jenn for opening your kitchen to Jackie and I (for the third year in a row!). Thank you for tinting our icing winter blue and perfect Christmas red and green. Thank you for mixing extra icing and for sharing your prize-worthy techniques.

You have proven yourself a true friend.

For without you, my icing wouldn’t have been a perfect steel grayish blue but rather baby shower blue and my red icing would have turned out pink. Alone, I wouldn’t have had the patience to decorate so many cookies (I made about six dozen!). Your presence alone instilled confidence.

Here’s a bit of proof of your invaluable tutelage: As my beautiful holiday cookies were drying on the dining room table later that day, my smirking daughter hypothesized that I must have made the cookies with Jenn. She tried to guess which ones were Jenn’s and which less-than-perfect ones were mine. I was more than thrilled to point out that she was wrong a few times!

Later that day, a few left-behind items appeared on my porch (a bowl, some sprinkles and icing tips). These simple items . . . the glass slipper of our cookie date.

Endless Stream of Inspiration

Inspiration is well captured in the Felicia Bond book “If You Give a Mouse a Cookie”, where one thing leads to the next and you know “he’s probably going to ask for something else to go with it.” It’s the small experiences that trigger a thought, building one on top of the other, fueling endless culinary ideas. Cooking inspiration is boundless and comes in many forms.

It could be as simple as the need to use the last drop of baking spray, a few overripe bananas and voila, I’m making banana bread. Or, a vacation to the southern coast of Portugal and in a flash, I’m molding marzipan and cooking “Sopa de Portuguese.”

A slice of hot-out-of-the-oven bread with a smear of butter in a friend’s kitchen and you know I’ll be mixing my own dough for a no knead bread an hour later. An odd assortment of squash from my CSA share leads to a sweet and savory curried squash soup.

Curiosity will always inspire. What happens to the flavor of a radish when it’s sautéed in a bit of olive oil instead of served in a salad? A delicious lunch out with a friend, an exceptional soup or salad, just begs to be recreated at home.

But it’s the conversations with friends, often occurring while cooking or baking together, that inspire me most, leading to the next ”must make” food. As we pull from our various experiences and knowledge - from the magazines or books we’ve recently read or a meal we’ve enjoyed - we are compelled to share stories with one another. The magical result - we try new things, resulting in a life enriched by food. Together, friends inspire one another to broaden cooking repertoires. We’re no longer confined to making the same old thing week after week but instead we are inspired just by watching, listening and being together.

What ignites your cooking inspirations?

Here’s a little cookie with a creamy caramel center that I created for my daughter Sofia. If you give a ten year old a taste of something special, she’ll probably come home and ask for you to make it. And if she asks for a mom to make it, her mom will run to the store for ingredients to make it herself.

Caramel Cookies
Makes 28 2 inch cookies

These crispy creamy cookies have a sophistication to please adults and the flavor to entice children. They make a beautiful presentation and would be a perfect cookie for a holiday cookie exchange.

½ cup butter, softened
1 cup granulated white sugar
1 egg
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups corn starch
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
1 cup dulce de leche (store bought)

Pre-heat the oven to 350 degrees.

Cream the butter and sugar until creamy.

Add the egg and yolks, one at a time. Blend in the vanilla.

Sift the flour, corn starch and salt together in a separate bowl.

Add the flour mixture slowly to the butter and sugar. Combine well.

Form 1 inch rough balls with dough and place on parchment paper lined cookie sheet, 2 inches apart.

Bake cookies 12 minutes until edges become golden.

Cool and spread about a teaspoon full of caramel on the rough side of the cookie and top with another. Sprinkle with powdered sugar.

Seatbelts and Soup

When traveling to a friend's house, I often bring my large red pot, filled to the brim with beans, veggies and whatever else I need to make a big pot of soup. Getting there is a breeze since there are no open liquids, but getting home is another story! That pot of soup, created amidst conversation and laughter, needs to be carefully transported home. And that means it must wear its seatbelt!

Yup! You heard me right. My soup wears a seatbelt, which keeps it safe and sound and allows it to return home in one beautiful intact piece to nourish my family during these bitter cold days. It’s precious cargo.

My seatbelts have protected many meals throughout the years as I cook in kitchens other than my own. I’ve forgotten to buckle up before and it’s not a pretty sight, as a slight tap of the brake has sent cookies sliding and sauce spilling.

I made a delicious roasted squash soup with Suzy the other day and strapped it in carefully. And I’m happy to report we (that being the soup and I) made it home quite safely!

Here's the recipe:

Squash Soup
Makes 2 quarts

-6 roasted squash, flesh removed from skin (I used 2 butternut squash, 2 acorn and 2 delicata)*
-2 tablespoons olive oil
-1 onion, chopped
-2 garlic cloves, chopped
-1 teaspoon fresh ginger, minced
-2 tablespoons curry powder
-1 teaspoon salt
-6-8 cups stock (either chicken or vegetable)
-3/4 cup light coconut milk

In a large soup pot, sauté the onion, garlic and ginger until tender. Season with curry powder and salt. Add the squash. Cover with stock. (About 6–8 cups.) Puree with an immersion blender until creamy. Stir in the coconut milk and serve immediately!

*To roast the squash, cut lengthwise and remove seeds. Lay squash on a baking sheet and roast on 400 degrees for about an hour until fork tender. Great resource for identifying squash: http://whatscookingamerica.net/squash.htm

Conversation with Sandra Lee

Many of you have been asking for my report back on the phone call I had with Sandra Lee and fellow bloggers Cheryl from TidyMom, Kelly from The Party Dress and Estela from Weeklybite.com. So, this blog is for you!

Not only will I share my highlights with you, but Sam’s Club has included a video (see below) where Sandra shares some holiday tips.
Here are a few of my favorite tips from the call with Sandra:

-To ease some entertaining stress without compromising flavor, Sandra recommends purchasing pre-marinated cuts of meat during the holidays. That’s exactly what she does, and then she’ll focus on the special touches and interesting side dishes. One of her favorite pre-marinated products is the flavorful Garlic Marinated Pork Tenderloin sold at Sam’s Club.

-Sandra believes that simple recipes will lead to more family time which is what the holiday is most about. I think she’s right! (But then why do I slave away in the kitchen trying to concoct something ever-so-phenomenal with a multitude of ingredients. Oh where are my friends during times like these!!)

-Sandra uses spirits and wine in her go-to holiday cocktails, and then uses the leftovers to create specialty sauces. She’ll sauté some mushrooms, shallots, onions and heavy cream, add a touch of brandy or wine for a decadent sauce. Her favorite holiday cocktail is the Mistletoe Mint Mojito.

Now let’s see what more she has to say!

Cooking With Friends: It's Latke Making Time

Cooking With Friends: It's Latke Making Time: "It’s Latke Making Time The oil was already sizzling when Suzy and I got together to make and freeze latkes for Hanukah. Since it’s quite..."

It's Latke Making Time

It’s Latke Making Time

The oil was already sizzling when Suzy and I got together to make and freeze latkes for Hanukah. Since it’s quite a mess to deal with the day of a party and not particularly enjoyable to do alone, we team up every year in order to fill our freezers with these crispy holiday treats. All we have to do is then heat and serve them at a later date.

After making latkes together for a number of years, we’ve become quite a proficient team. We’ve also shared some tried and true tips with one another. Because of Suzy, I now soak my shredded potatoes in water to remove starch. And I’ve traded in my fingers for her two spoon method of placing a small mound of potatoes into the skillet. I even learned that my food processor can fit a lot more potatoes if I lift up the back instead of only using the small tube. Who knew???

We took off our sweaters and rolled up our sleeves as we prepared to do battle with ten pounds of Yukon Gold Potatoes and two 16 inch skillets of with boiling oil. We shredded, soaked and mixed the potatoes and onions. While one of us salted, the other flipped; when one of us drained, the other took a run down to the freezer.

It’s a messy fun time and as a result of the inevitable splattering, our clothes tend to carry the smell for the remainder of the day. As people take a whiff, they must wonder whether we just finished the deep fryer shift at McDonald’s. But no, it was just a little prep work for a holiday that lasts eight long nights. In fact, my kids love latkes so much they ask for them every night! That’s why a few days later, I repeated the latke making session with Jackie. That’s double the latkes now so I think I’m sitting pretty for Hanukah. I may even have some leftover for a fancy hors d'ouevres for Christmas Eve (yes we celebrate that too!) only they’ll become crisp potato pancakes with a dollop of caviar.

Only a few hours of work (if you can call it that) and I’m ready for the festival of lights!

Potato Latkes
Makes 40

5 pounds of Yukon Gold Potatoes, peeled and shredded
2 onions, shredded
1/8 cup flour
2 eggs, lightly beaten
Kosher salt
Canola or olive oil (or a combination)

Heat a large skillet with ¼ inch of oil.

Using a food processor (or a hand grater) shred the potatoes and onions. Soak the potatoes in water and then run water over them through a strainer, removing as much starch as possible. Transfer the potatoes and onions to a large bowl and mix together with the flour and egg.

Meanwhile, heat a skillet (or two) with about 1/8 of an inch of canola or olive oil. When the oil is hot, spoon the potatoes into the oil (about a tablespoon) in the shape of little mounds. Let them fry on each side until golden for about 5 minutes per side. Continue making the latkes in batches until all of the mixture is used. Sprinkle with salt.

Drain the latkes on paper towels for a few minutes (no longer) and freeze uncovered until hardened. You can use aluminum foil to create layers (another tip I learned from Suzy!). Once frozen, transfer the latkes to a freezer bag or container, making sure to seal out any excess air.

To reheat, pre-heat the oven to 400 degrees and bake on a cookie sheet until hot – about 14-18 minutes.

Cranberry Crazy

The other day, while filling my bag with bulk red lentils, I held the dispenser handle down a tad too long and mistakenly ended up with six pounds. I tried to offer some to the woman next to me, attempting to entice her with a delicious sounding recipe. It didn’t work. Since there was no way I could reach the top to put them back I decided to share them with a friend and make a big batch of soup. I thought of Suzy since we recently enjoyed some terrific lentil soup at a nearby lunch spot.
So, I invited her to cook with me.

But we couldn’t just make soup could we?

Although Suzy tends to keep things simple in the kitchen when we cook together, I challenge her a bit and push her to her limit. I think I’m really trying to show her that she can handle a lot more than she thinks. (I hope I do!)

We had a bag of cranberries that had to get used, so we got a bit cranberry crazy and decided to make Cranberry Biscotti and Scones. While our soup simmered, the cookies and scones baked and we sat together and enjoyed a nice lunch, compliments of Suzy. I know it sounds a bit Hallmark, but it really was sweet.
If you’re looking for a delicious tangy holiday treat, here’s the biscotti recipe. I am sure a drizzle or dip in white chocolate wouldn’t hurt!

Cranberry Biscotti
Makes two dozen

These cranberry biscotti are a perfect accompaniment to a cup of coffee and make a great hostess or teacher gift.

2 ½ cups flour
1 teaspoon baking soda
¾ cup sugar
¼ teaspoon salt
2 eggs, plus another one for egg wash
1 teaspoon vanilla extract
3 tablespoons butter, softened
1 cup chopped fresh cranberries

Pre-heat the oven to 325 degrees. In a food processor fitted with a steel blade, mix together flour, baking soda, butter, vanilla, eggs, sugar and salt until the mixture resembles wet sand. This will take several minutes. Transfer mixture to a parchment paper lined surface, sprinkle the cranberries evenly and mix until dough begins to form. Separate into two pieces and mold into a log 8 inches long and 2 inches wide, pressing down until the dough is about an inch thick. Brush the top and sides of the log with egg wash. Sprinkle generously with a course sugar.

Bake in the center rack of the oven for approximately 30 minutes until golden. Remove from oven and cool for about 10 minutes. When cooled, slice into pieces ¼ inch thick on a diagonal. Place the cookies flat side down and bake for about 10 minutes. Flip once and bake the other side for another 10 minutes. Remove from the oven and place on a cooling rack. Store the biscotti in an airtight container for several weeks.

Fish Flop

Jenn, this blog is for you, as a follow up to our conversation about how hard it is to find new foods to please our picky eaters.

In an effort to broaden and vary the protein my family eats for dinner, the other night I decided to try flounder. Although my sons (age 13 and 5) like catfish and salmon, my daughter hates fish. So I decided to go for the mildest and least offensive of all fish -- the flounder-- and offer it two ways- Pan seared with butter and herbs and beer battered fish -n- chips style. Well, I'm ashamed to report, the meal was a disaster. My little guy couldn’t stand the smell or get over the idea that his fish looked like a chicken finger yet had a very different taste. (I was surprised since he loved the battered zucchini blossoms from summer and they also resembled a chicken tender.)

My older son was tragically disappointed to learn that his fish–n-chips in fact, had no chips with them. A bit of false advertising, he protested. And my daughter, the best eater in the family, actually shoved the plate away in disgust as if I had just served her a plate of worms. Yes, I had a failure in the kitchen this week, and I am reminded of daily by the lingering stink of fried fish.

To make matters even worse, I had another blooper last night involving a heavy hand in the five spice seasoning. My kids usually fight over every last chicken drumstick but last night, barely even ate one. The side dish, sautéed Asian noodles were barely touched as well. Maybe I used a bit too much oyster sauce???

Yikes. I am so happy that it’s a new week. And if there’s one common denominator to my kitchen failures it’s that I cooked all of these dishes alone. (You know I had to bring cooking with friends into this somehow.) But it’s true. Maybe a friend would have told me NOT to try flounder on my kids or maybe she would have noticed that I used too much oyster sauce and five spice seasoning. But alas, I was without a friend and thus, crashed and burned.

We all have mess ups in the kitchen. Sometime meals just don’t work. Our kids are often the most difficult please, but they seem to bear the brunt of our culinary failures. Many of us, afraid of failing, fall into a rut that we can’t get out of and continuously serve them the foods we know they will eat – chicken fingers, noodles with butter, pizza. But variety is the spice of life and we need to rebound, get back on our feet and try again. And you can bet that next time it'll be with a friend!

Cooking With Friends: Bake Sale Finale

Cooking With Friends: Bake Sale Finale: "The Election Day Bake Sale is over! And what a crazy few weeks it has been cooking and getting ready for it. It's an important fund raiser..."

Bake Sale Finale

The Election Day Bake Sale is over! And what a crazy few weeks it has been cooking and getting ready for it. It's an important fund raiser for my kids' elementary school and I've been doing it for years, but it takes mucho effort. I must admit that I am completely and totally exhausted. Of course it didn’t help that the sale followed a crazy Halloween weekend. What did help though, is the time spent with friends cooking and freezing weeks in advance – pumpkin and apple bread, baked ziti, turkey chili, corn muffins and soups – you name it!

Liz, Christina and I spent many hours big batch-cooking together. If it hadn’t been for them, I’m pretty sure I wouldn’t have enjoyed the preparation. We were quite an efficient team, splitting up duties and getting assembly lines going. We actually enjoyed the so called “work.” And as a bonus, after each cooking session, we made and enjoyed a lunch together. Christina even grilled a gourmet pizza for us and served it along with a scrumptious salad.

As with most things in life, it’s more enjoyable being with someone else while you do it. For me, to get the most out of giving, charity work should be done with others. Cooking together is an ideal way to give back to the community – it’s social, fun and delicious. As we drift into the holiday season, think about teaming up with your friends to bake or cook for neighbors, teachers or your local food pantry. Trust me. It’s a fulfilling way to give.

Foodista Best of Food Blogs Cookbook

Food writers and bloggers like me spend hours and hours of their lives not just writing about, but photographing, cooking and creating food with and for various people in our lives. It’s both our passion and inspired readers (that’s you!) that keep us plugging away.

I am thrilled to announce The Foodista Best of Food Blogs Cookbook (which I am proudly in on pages 78 and 79 with my Farm Fresh Vegetable Stew blog, photo and recipe) that is dedicated to and celebrates the best food bloggers in the world. Of course I am honored to be in the book and counted in this select group, but I am also incredibly thankful that Foodista (http://www.foodista.com/ the online cooking encyclopedia everyone can edit) and the publisher, Andrews McMeel, have recognized the influence and talent of so many passionate writers.

With your help, we can make this book a bestseller. If you purchase a copy today November 3rd, between 10:00 and 11:00am Pacific Standard Time and then forward your purchase confirmation email to book@foodista.com, you will be entered into a drawing to win a fabulous prize, including a $200 gift card to Amazon.com, $100 to MadWine.com, Zojirushi Rice Cooker + Roger Ebert’s The Pot and How to Use It and a number of great cookbooks published by Andrews McMeel.

It’s really a fabulous book (if I do say so myself) and would make the perfect holiday gift for the food lovers and blog readers in your life. Please share this blog with anyone you think would be interested.

Cooking With Friends: Cooking With Jackie

Cooking With Friends: Cooking With Jackie: "I was chit chatting with my friend Jackie the other day that I should title my blog “Cooking With Jackie” instead of Cooking With Friends. ..."

Cooking With Jackie

I was chit chatting with my friend Jackie the other day that I should title my blog “Cooking With Jackie” instead of Cooking With Friends. I joked that I’d soon have to sub in some other friend’s names to make it seem like I’ve been cooking with other people as well. The truth is that I love every minute of my time cooking with Jackie and I like to write about our times together just as much! Yes, I am cooking with other people too but it’s true we have actually been cooking quite regularly together.

Our lifestyles are similar – work at home moms with kids at school a good part of the day. So, we have similar availability. Plus, she’s hooked on the CWF lifestyle herself; planning cooking dates with a number of her other friends. So when I get a “Wanna cook something?” text message from her I jump right on it.

We’ve developed a rhythm cooking together and have it down pat. We’re equal contributors with the ingredients, decide easily what we want to make together, are efficient and have a lot of fun in the hour or so we’re together.

The other day, she wanted to make something with the pears she needed to use. After some ruminating, we remembered the South Beach Diet bran muffins we’d made a while back. With minimal sugar, some oil and a lot of bran, we’ve tasted better. We couldn’t stop laughing as we sampled the muffins, deciding they needed a good smear of cream cheese frosting or handful of chocolate chips. My diabetic husband though, could enjoy to his heart’s content!

Sick Visits

My friend Jackie and I have had numerous cooking dates while stuck at home with sick kids. We’ve been doing this for years now and have avoided the feeling of isolation that often comes from being trapped in the house for days with feverish children glued to the TV.

Jackie was the first to brave the germs at my house, never deterred by a child home with a fever or even the stomach bug. She’s a firm believer that the more you’re exposed, the less likely you’ll get sick. Since I don’t think she’s ever caught even a cold from one of my sick-at-home children, it seems she’s onto something. I on the other hand am a dyed in the wool germaphoeb and have been unwilling to chance the microbes at her house. That is until this past Wednesday, when I needed to reschedule a previously cancelled cooking date.

When I got the morning call that she couldn’t come over for our soup and meatball making date I was quite disappointed. I had absolutely no desire to cook alone, with no one to talk to or keep me company. After she assured me that her little guy would be sleeping upstairs while we cooked at her house, I decided to put aside my fear and trudge on over to her house. And I am so glad I did!

With several quarts of Split Pea soup and dozens of turkey meatballs, it was a successful session. Since she had been stuck home the day before, I am pretty sure that she was thrilled with my company as much as the food. It broke up a monotonous day for her, while providing her with dinner and companionship and hopefully gave my immunity a boost! (We’ll see in a few days.)

Turkey Meatballs
Makes 2 dozen
1 tablespoon olive oil
3 pounds ground turkey (light meat)
1 medium onion, finely diced
3 garlic cloves, minced
¾ cup Italian seasoned bread crumbs
1 egg, lightly beaten
2 tablespoons fresh basil, chopped finely
1 teaspoon fresh oregano, chopped finely
¼ cup freshly grated parmesan cheese
1 teaspoon salt
pepper to taste
1/8 cup olive oil for cooking

In a small saucepan, heat olive oil and sauté the onions and garlic for about five minutes. Transfer to a large bowl and combine the rest of the ingredients together well. Heat a large skillet with olive oil and make balls with the meat. Cook in batches until no longer pink inside for approximately 20 minutes. Drain on paper towels and either serve or freeze.

The Journey is the Reward

Planning a big event is often emotional, as it’s over as quick as it seems it started. My father taught me long ago to enjoy the process, sharing his wisdom that the journey is the reward. So, for my son’s Bar Mitzvah celebration this past weekend, I took that profound thought to heart and tried to find ways to savor each and every moment of the planning.
One of the ways I did this was inviting my friends to help me bake for the refreshments served at temple Friday evening. Four of us met Friday morning in my friend Kathe’s double oven equipped kitchen, with the hefty agenda to make nearly three hundred pieces of dessert and a platter of fruit -- brownies, spritz cookies and coffee cake muffins.

As we mixed, baked and organized the sweets on platters, we talked about my son, his readiness to stand before his family and friends at this momentous time in his life.

I relished this time with good friends, preparing a dessert feast. And as we worked, if you could call it that, my friend Jackie told me that it was tradition for friends and family to bake together for a Bar Mitzvah and that it was something her friend grew up doing in her community in Long Island.

I was thrilled to discover that others share what’s so natural to me, spending time with friends, preparing food together, enjoying the process. Food binds us together, we know this. Preparing it together is an intimate way of bringing friends and family closer together, another way to create community.

The event may be over, but the memories will stay with me forever, including the moments together baking cookies with good friends.

As the gal in charge of Cooking With Friends, I’m privy to a lot of information; in person feedback from friends, behind the scenes e-mails from Cooking With Friends fans and of course, my own personal experience. Like everything else in life, there are certain rules of etiquette that apply to the Cooking With Friends way of life. Not that this list is exhaustive, but you may want to keep some of them in mind. I would love to hear back from you (so please comment!) and help me make this list even more extensive.

Always keep things economically fair. This doesn’t necessarily mean that you have to split expenses 50/50 every time you cook with someone, but it does mean that you want to be aware of how much you each contribute to cooking dates. You should think about ingredients that you already have in your pantry (olive oil, spices, butter, eggs, etc.) and also foods that need to be bought that day. If your friend brought most of the ingredients for your last cooking date, then it’s time for you to contribute the bulk this time.

Alternate kitchens. Even though you may like your friend’s kitchen better than yours (it may be roomier or more up-to-date), I’ll bet your friend would like a change of scenery every once in a while. It’s always nice to get out of your own house!

Always Help with the Clean Up. Never leave a sink full of dishes, even if your friend tells you that it’s ok. (Unless of course you don’t mind a sink full the next time you cook at your house!)and there’s a huge chance that if your friend tells you it’s ok to leave without finishing the clean-up, she’s just being polite.

Be open and honest. If you feel like you’ve been carrying the bulk of the load lately (either economically or as the hostess), you should figure out an appropriate time to tell your friend. I’ve been in situations where I’ve had to remind a friend who’s about to go shopping that I picked up the bulk of the lasagna ingredients a month ago as. A good cooking relationship never harbors resentment.

Decide on the cooking agenda together. Even if you’re laid back about what you make, make sure that you work together on planning the cooking agenda. You want to make sure you have enough foods that please your family and meet your needs. Sometimes it works to alternate who picks the menu of the day from one cooking date to the next.

This is just a start of my Cooking With Friends etiquette. If you’re too shy to post a comment (or just don’t want your friends to see), feel free to e-mail me privately: ajbermack@verizon.net. It’s fun being the Ann Landers of Cooking With Friends!

Pesto Fest

I was thrilled to participate in a pesto making session last Friday for my daughter’s school. Sabina, an avid gardener and fellow mom, has slowly but surely been teaching the school children how to plant, grow and then eat various fruits and vegetables. Her influence is immeasurable, as she humbly works behind the scenes to broaden our children’s knowledge about food and where it comes from, as well as their palates.

One of her projects, the “Pesto Fest”, has become an annual highlight for my fifth grade daughter, along with many other kids at school. At this event, Sabina harvests the garden basil and garlic that she planted with the school children and then makes massive amounts of pesto. She later prepares a pesto pasta snack at the school for some 500 kids to sample. It’s a huge undertaking that remarkably, she usually does alone -- until this year when she invited me to help.

So, the other day, with my Vitamix in tow, I eagerly joined Sabina. She welcomed me on a bench outside her kitchen, and I joined her in the task of separating the basil leaves from the stems. As we worked together, we talked about her garden, her admirable green lifestyle and her unassuming volunteer endeavors at school. In fact, in just fifteen minutes I learned more about Sabina than I had ever known before.

When we had enough basil to make a few batches, I went inside her kitchen to wash the leaves and sauté the garlic. As she continued working on the basil, I put my Vitamix to work and cranked out several containers of pesto. Used to a food processor to do her blending, I think Sabina didn’t quite expect to get so much and we were running a bit low on containers. Sabina offered to run to the store. I couldn’t stop smiling when I noticed her put on a bike helmet and peddle away -- a small step that makes the world a healthier place and keeps her in shape at the same time.

I was astonished how fast she returned. In fact she got back quicker than she would have by car. And as we finished the last of our 16 pints of pesto, she remarked about how impressed she was at our efficiency. The Vitamix blender is now on her Christmas wish list and I am pretty sure I’ll be recruited again, maybe to make some kale crisps or soup.

Sabina made me think about a lot that afternoon. How nice it is to slow down and get to know someone you may otherwise not get to know and to peddle instead of drive. Sabina is an inspiration in more ways than one and I am really happy to have been part of “Pesto Fest.” I wish the children could have been there to see the process.

From the Farmers' Market: Fixed on Figs (BaristaKids)

From the Farmers' Market: Fixed on Figs (BaristaKids)

Fig Frenzy

My friend Debbie and I are crazy for figs – we eat them whole, slice them with cheese or make various delicious meals with them. Since we each had three pounds of figs, this past Thursday we decided to make some jam together. Carving out some time got a bit challenging, but we settled on an hour together in my small kitchen, in between her work as a teacher and my writing and running the family.

Since time was limited, organization and preparedness would be the keys to our success. The jars were staying hot in my dishwasher when Debbie walked in with her figs and sugar. There wasn’t a whole lot of talking while we worked since we were so short on time. Except for a discussion on whether or not to use pectin with the lemon juice and zest, chit chat gave way to efficiency. Every inch of my countertops and stove were covered with bowls and pots as we worked together. Our speed demon pace, together with the boiling water for the jars and jam filling, heated my kitchen fast.

I ladled the last of my jars as the clock struck an hour and I had to run out. Unfortunately, Debbie ran out of jars and needed to carry her scalding jam home with her to finish up later.

Fig Jam
Makes 14 small jars

3 pounds figs, cleaned and stems removed
2 cups sugar
1 package liquid pectin
Zest from a lemon
Juice from a lemon

In a large bowl, cover the figs with boiling water. Let the bowl sit for about ten minutes until tender. Roughly chop the figs. In a medium pot, cook the figs and sugar over a medium heat, stirring frequently until the mixture begins to bubble. Cook for about 20-30 minutes, stirring quite often. Add the lemon juice, pectin and zest and cook for a few more minutes. Ladle into the hot jars and screw on the lids (not too tight). Process the jars in a boiling pot of water for approximately 10 minutes and then place in a cool place overnight.

A Week of Food Traditions

So many traditions revolve around food, shopping for ingredients, cooking and of course, eating. Sure, I have my non-food traditions, like watching the giant balloons being blown up for the Macy’s Thanksgiving Day parade. But even that usually ends with a Vietnamese feast from one of our favorite take out spots. This past week, there were many delicious food moments, which I happily can call tradition.

For the third year in a row, Jackie and I made apple cake together for our respective Rosh Hashana dinners. And while our cakes baked, the kids played and even stirred up their own batch of chocolate chip cookies. Even though we part ways for dinner, our time together preparing our food becomes a special part of our holiday. And then, the doorbell rang with another nice surprise from a friend -- a box of homemade Rugelach, not the first gift of food from this thoughtful friend, and another welcome tradition.

The next night, I spent an hour in the kitchen with my kids preparing a festive meal. My daughter made mashed potatoes, my 5 year old sautéed cauliflower and all three got to mold matzah balls for soup. They were having so much molding and plopping the balls into the chicken stock that I am certain we’ve started a family ritual.

It’s incredible to me how many meaningful aspects of my life originate from food. Look at the significance in one small week! And, to think we have 52 weeks in a year to pack in tradition.

Cabbage and Carrots

Cabbage and carrots.

That's what I was presented with one day last week after driving my kids to and from activities all morning. I hadn't had a chance to eat lunch and was pretty much starving by the time I arrived home. In fact, on my return ride, I was concocting what I may be able to create for a family lunch with the slim pickings in my fridge. I was ready to pick up a tray of sandwiches or order in a pizza. So, it was a delight to be greeted with a sit down lunch of cabbage and carrots, brilliantly plated in the shape of a colorful sun.

You see, my daughter, who knew we'd be in a quandary for lunch, decided to take it upon herself (with the assistance of her grandmother) to make a beautiful meal. She wasn't restricted by the lack of choice, instead, the few vegetables in the bin sparked her delicious menu.

As I devoured the perfectly sautéed cabbage, I learned how my mom stood by my daughter's side, exchanging sweet words of encouragement, while using each other as a sounding board for their preparation. My mother was my daughter’s sous chef, chopping cabbage and cleaning up as they created together.

Although my daughter is often with me in the kitchen, this experience was very different for her. She identified a need and took charge, becoming an independent cook that day. She applied what she had observed and learned into her own style. At only ten, without even knowing it, my daughter had a cooking awakening. It was a true pleasure for me to see my child assert her independence and recognize the value of camaraderie in the kitchen.

And upon listening to us swoon after each delicious bite, she also experienced the satisfaction of knowing that those for whom you cooked really enjoyed the meal. That's quite a lot for a ten year old.

Just Peachy

Jackie had just returned from nearly three weeks away when she texted me --“Want to hang out and cook something today?” It was a muggy Monday, and I was dragging a bit, still hoping to come up with something to do with the kids. “Sure,” I said, “but there’s a catch -- we have to use peaches since I have pounds and pounds of them from my CSA.”

Since we often bake together, we decided to make chunky peach muffins. Jackie was thrilled to have breakfast treats to bring on her weekend away to the beach and I was happy to use up my bounty of peaches, packing my freezer with breakfast foods for early morning school days. So, last Monday, while the kids played, we baked away. Sweet scents filled the house, luring kids to the kitchen for tastes. They gobbled up many bite-sized muffins, leaving only crumbs (which I wasn’t pleased to find later on throughout the house).

If you’re looking for something sweet do before the school year gets into full swing, put the farm fresh peaches (which are quite abundant this year!) to good use and spend some quality time with a friend.

Peach Muffins
Makes approximately 26 muffins

2 ½ cups peeled and diced peaches (about 6 peaches)
4 eggs
2 teaspoons vanilla extract
1 cup dark brown sugar
1 cup white sugar
3 cups unbleached flour
1 tablespoon baking powder
1 ½ teaspoons baking soda
½ cup canola oil
¼ cup light cream (or half and half or milk)
1/8 cup course sugar to sprinkle on top

Pre-heat the oven to 375 degrees. Spray muffin tins with baking spray or line pan with baking cups.

Using an electric mixer, in a large bowl beat together the eggs, vanilla extract and sugars until light and fluffy. Add the oil and mix well. In a separate bowl, mix together the flour, baking powder and baking soda. Gradually add the flour mixture to the wet ingredients until combined. Beat in the cream. Fold in the peaches and then spoon the mixture into prepared muffin tins ¾ of the way. Sprinkle each muffin with course sugar and bake for approximately 16-20 minutes until a toothpick comes out dry.

Summer Stories

Summer is a funny time in the kitchen, always crowded and crazy. As friends come and go on vacation, the kitchen becomes a place to catch up while cooking something quick. It’s Grand Central terminal, where friends connect, often briefly, before moving on to someplace else. This week, I got to cook with three different friends, two of whom just got back from vacation and one who was about to leave. It was a pretty successful week of summer cooking, despite varying schedules that make it tough to connect.

Our kitchens were bustling as we cooked for our varied goals. The shared mission was to feed our kids a healthy meal together (a modern extended family dinner) and then we each had several smaller missions to accomplish.

I had been in the process of making farm fresh corn ravioli last Monday when Kathe came over with bunches of garden basil and some pine nuts, prepared to make pesto. Since I would never turn down a chance to make pesto, I set my ravioli aside and added the garlic, parsley and cheese to her ingredients. Once we had about a cup or so of pesto each for our freezer (which by the way translates to many meals), we scraped what was left from the blender, added a bit of cooking liquid and served it on top of pasta to our kids for dinner.

Kathe soon eyed my homemade ravioli dough sitting on the counter and was eager to help me make the rest of my ravioli. (I am sure she was checking off another night’s meal in her head.) So, she stirred up a quick cheese filling with some ricotta cheese and fresh parsley and basil. Our girls, who were particularly interested in the process of making ravioli, helped out a bit, cutting the dough away from the mold with the groovy ravioli cutter.

At Debbie’ house later in the week, we put our farm fresh tomatoes to good use. Two loaves of banana bread were already in the oven, destined for Debbie’s upcoming week away. Yet Jackie, Debbie and I (with all nine kids playing in the background) worked diligently together, blanching, removing skins and seeds and then sautéing a delicious sauce. Our sauce became the base for a homemade pizza and the topping for that night’s pasta dinner but we each also came away with more than a quart for our freezer. With Jackie just back from vacation, we got to hear some stories about her adventures in France.

My cooking time with friends this week was less about quantity (although I didn’t end up with a shabby amount at all) and more about spending time together. I am excited for new friends to come back in the next week or so, and for kitchens bustling with a whole new set of summer stories.

It's Sauce Making Time

The tomatoes here in New Jersey are better than they’ve been in years. I’m getting 5 pounds of firm and beautiful organic beefsteaks this year with my CSA share instead of the measly ½ pound like last year. I guess the lack of rain and abundance of sun (which has left my front yard a burnt out mess,) has actually helped the farmers with this year’s growing season. At any rate, this summer our tomato sauce-making traditions are in full swing and better than ever.

I had the pleasure of visiting my friend Lou Saturday morning, during his sauce-making extravaganza. I thought the 20 quarts that Debbie and I usually cranked out together was a lot until I saw Lou in action, topping off more than 80 quarts. Lou usually has his good friend along to help him out, but this year he was fishing in Alaska so Lou set up shop with his lovely wife, Susan, and I luckily managed an invite. (BTW -- his “shop” is quite an efficient makeshift arrangement in his garage.)

Susan told me that this sauce-making tradition began years ago when their kids were little. They used to use a hand held press (like the one I use) and made it a family affair, with the kids getting messy and taking turns with the crank, just like Debbie and I do today with our kids. But over the years, Lou got more serious, acquired a professional series press with a motor and turned his sauce-making into an art form.

I had fully intended to show up Saturday morning anyway, but when a text showed up at 10:00 am on my phone with a snapshot of several quarts of sauce garnished with basil, I knew I had to hurry! Even though my husband and I were in the midst of a romantic staycation, sans the kids, he understood I couldn’t miss a food opportunity like this. When food calls (or rather when Lou calls), I tend to run, regardless of what I’m doing.

His garage was an expertly organized assembly line. I was greeted by dozens of still-ripening plum tomatoes laid out on a blanket, waiting for their turn through the press. I learned that Lou travels a few hours upstate to purchase 150 pounds of perfect tomatoes for 50 cents a pound. Just to compare, they’re $1.99 a pound at one of our local farm stands.

Inside the garage, Lou had several tables lined up, with a station at each. There was a long table to cut the plum tomatoes (a must have step to get rid of any excess liquid for a thick sauce) with a nice sharp knife and a cardboard box to place them in; a large gas powered steamer (the kind used for lobster) positioned next to the table, where the tomatoes would take a fifteen minute steam bath. Next to that was an industrial sized stainless steel tray, to drain and cool the cooked tomatoes; and finally there was a motorized pulverizer, which discarded the skins and seeds, while emptying a beautiful thick sauce into a pristine garbage can (which I was assured had never been used for garbage). Across the way was the packing up station, with quart sized containers and a wash bin of basil.

It was an impressive set up. And as Susan took a break to water the garden, I got to help Lou and experience first-hand how seamless and efficient his sauce-making system really is. I have to admit, even though I have my own tradition, I was a bit jealous that I didn’t have my own tomatoes. And as usual, when I’m with Lou I am both inspired and humbled by his proficiency. I always learn something too. This time, as I filled the containers with sauce and placed the lids, Lou taught me how to “burp” his sauce to remove any air, just as one would a baby. He pointed out that if the lid swells upward, you need to lift an edge, to give it a gentle burp to remove the air.

There is tremendous power in moments like these. I’ll never again be able to fill my containers with sauce without burping and will always think of Lou. My hour in Lou’s garage was a tease, as was the souvenir quart I got to take home. Next year I want in for sure! I just hope his friend will take another trip to Alaska.

Muffin Monday

I look forward to those overcast summer days, when the sun isn’t shining or it’s supposed to rain. It’s an excuse to stay indoors, cooking and spending time with a friend. With day trips to the beach or lake, or afternoons at the pool, our summer life can get a bit busy. Cooking dates need to be scheduled more precisely and often depend upon a less-than-desirable day of weather. So, bring on the occasional clouds, humidity or rain – I’ll take any chunk of time to cook with my friends.
That was the case last Monday, when I got together with Debbie and her kids. The weather was hazy, hot and simply uncomfortable. That’s when we decided to take the kids to the farmer’s market in Maplewood to pick up ingredients for an afternoon of cooking. (Go to my article on www.baristakids.com for details and our blueberry muffin recipe.) While I supervised the kids, who were measuring, mixing and baking their muffins, Debbie was by our side making a double batch of zucchini bread using up a surplus of her CSA squash. These breads and muffins are handy to have around as nutritious grab-and-go breakfasts before camp and gymnastics.
Debbie’s house smelled delicious with her oven filled with our farm fresh baked goods. We used the bit of down time to take a tour of her garden, checking the status of her tomatoes, eggplants and figs, while we plotted what we would create together once her fruits and veggies mature -- a fig spread, eggplant dip and a big batch of tomato sauce. We’re hoping to get together at the end of this week to make some garden fresh family meals that she’ll take with her on her week away and I’ll stock up in my freezer. A day of clouds or rain will make it that much easier to plan.
Zucchini Bread
Makes two loaves

¾ cup canola oil
1 ½ cups of sugar
2 teaspoons vanilla extract
½ cup apple sauce
3 eggs
3 ½ cups white flour
2 teaspoons cinnamon
1 teaspoon salt
1 ½ teaspoons baking soda
1 tablespoon baking powder
4 cups shredded zucchini

Pre-heat the oven to 350 degrees. Spray two loaf (or 8 mini loaves) pans with baking spray.

In a large bowl, beat together the oil, apple sauce and sugar until well mixed. Beat in the eggs and vanilla. In a separate bowl, combine the flour, cinnamon, salt, baking soda and baking powder. Gradually add the dry ingredients to the wet, mixing well. Add the shredded zucchini and mix until combined.

Bake for approximately 40 minutes until cooked through. If using mini loaf pans, cooking time will be about 20 minutes.

Food Conversation

Whether I’m catching up curbside with a neighbor or fielding text messages from friends, one of the pleasures of being a known food nut is hearing the day-to-day cooking stories and anxieties of those around me.

My association with food and the comfort of cooking with friends and neighbors makes me a magnet for their culinary exploits. Our cooking conversations come in many forms, traditional and less so.

Texts, e-mails and Facebook messages arrive throughout the week. I’m their cooking Ann Landers as they seek advice, share insecurities and then report in with the results. I receive snapshots of fresh baked bread, quiches and colorful platters of grilled farm vegetables, with proud notations of their food successes.

Then there are gifts of food arriving at my doorstep -- a box of homemade chocolate chip cookies as a farewell gift, a jar of peppered jelly, a loaf of artisan bread. These are another form of food conversation and I typically respond by placing something homemade on their front stoop.

I think of friends on vacation -- a jug of honey, a bag of sea salt or jar of piri piri sauce -- to share upon my return and they think of me. I’ve received maple syrup and Cheddar cheese from Vermont, olive oil from Italy and Marmite from England.

These snippets include me in other people’s lives, even if I am far away. It’s an added dimension to my life and community in food. And I love every bit of it!

The Tables were Turned

Six courses, each one farm fresh, carefully prepared and creatively plated. It was a sit down Friday evening dinner for six but the tables were turned: I wasn’t sitting with the company but instead, I was cooking, serving and clearing. For the third year in a row, my friend and cooking compatriot Christina and I were an auction item at our kids’ school fundraising event, promising a Gourmet Dinner for six to the highest bidder. Having raised an average of $750 each year, our contribution had become pretty significant.

We should (and could) have been professional caterers as we prepped all week, shopping at various markets for local and seasonal ingredients, dividing our responsibilities evenly and setting a precise plan for cooking—some dishes were made alone and others we made together.

We started the meal with a trio of two-bite morsels-Christina’s famous Chinese dumplings; Maryland crab-stuffed snow peas and my flaky lobster and corn empanadas. The next course was a cool and refreshing cucumber herb soup, garnished with jumbo shrimp; followed by a Bibb lettuce salad with Parmesan Crisps. As an intermezzo, we served a scoop of fresh peach sorbet (that my five-year old and his pal helped make earlier in the week). The entrée was Twice-Cooked Asian Short Ribs, with baby bok choy and coconut-infused jasmine rice and the feast ended with a bang with sinfully delicious, molten chocolate cakes.

It was a resoundingly successful evening, which ended with a much appreciated round of applause. Our hosts (guests?) gave us each a nice bottle of Pinot Noir to show their gratitude.

It was different being on the “other side” but a fun, rewarding way to raise money for the PTA. I also gained a real appreciation of the life of a professional caterer.

Luscious Lemon Chicken

When Jackie raved about how her family loved the delicious chicken dish she made from her new Asian cookbook, I was more than interested. You see, the dish was Lemon Chicken, something I used to make long, long ago for my college sweetheart--a dish that he would absolutely swoon over. I made for him time and time again during visits to his off-campus apartment. Just the mention of this dish brought back memories of a time of my life that I hadn’t thought about in quite a while. It took just one taste of Jackie’s delicious lemon chicken to bring me back to the unfettered innocence of my early adulthood and spark my need to make it again. But would my family – husband and kids – be as impressed with this dish as my first love? I had to find out.

So, during our next playgroup, Jackie and I decided to make lemon chicken together. As we stirred and thickened the flavorful sauce, one tangy taste conjured up sweet memories. Before long, my inquisitive four-year old (who had followed his nose to the kitchen) was staring up at me, wide-eyed, begging for a taste. As he licked his plate clean, I realized I had wooed another gentleman in my life.

"One step ahead"

“That’s what a good cooking partner is,” Debbie said the other day while we were making pies together for various upcoming BBQ’s. (How nice it is to have a stash of berry and rhubarb pies waiting in the freezer for just the right alfresco dining opportunity.)

I’ll be honest. It was a rough start to this cooking date since my good friend had me sitting out in front of her house in my car for more than a half hour – with two impatient kids—only to learn much later (after finally giving up and going home) that she was confused about our start time. When I didn’t show up at the time she had etched in her brain, she called me, wondering where I was. By that time, since she had already done the shopping, had her berries washed and ready on the counters (and I had the rest of the pie dough) I had no choice but to come anyway. And I am glad I did!

Once we got past our bumpy beginning, she was in full pie making mode when I walked in. In fact, every time I turned to do something – like wash the berries, take out an ingredient, such as sugar or corn starch, or find a measuring cup or mixing bowl – Debbie already had it out and ready. After many moments of her advanced preparedness, she turned to me, sharing her observation that a good cooking partner is always one step ahead.

And for this cooking date she was right, she was “one step ahead.” But truthfully, she better have been prepared for me after making me wait all that time in front of her house. Otherwise, I may have been a bit miffed, and that wouldn’t have lent as well to my sweet blog style.

The end result? We cranked out four pies in less than an hour and managed to make tacos to feed five hungry kids – with a side of corn. We were quite efficient creating our pies together.

Four Berry Pie Filling
Makes enough for two pies

1 1/3 cups sugar
6 tablespoons corn starch
3 cups washed strawberries (halved or quartered)
2 cups rinsed blueberries
1 cup rinsed raspberries
1 cup rinsed blackberries
Juice from two lemons
Zest from two lemons

Divide the sugar and corn starch into two separate mixing bowls. Mix well. Gently divide the berries intp the two bowls and mix (careful not to squish) until combined. Grate lemon zest and squeeze juice from one lemon into the mixture. Pour into a pie pan lined with pie dough. Cover the pie with a top layer of dough and crimp the edges together. Place several fork holes into the top of the dough.

Progressive Picnic Time

The lake club I belong to is celebrating its 75th anniversary this summer and to kick things off, I suggested that we hold a “Progressive Picnic,” where members open their grills, tables and food to one another as a way to meet and mingle with friends, new and old. I thought an event like this would fit nicely into the friendly foodie atmosphere, where people already go all out with their lake side picnics, often eying what their neighbors are grilling nearby.

It’s already a community of people who willingly offer those sitting close by a taste of something, share forgotten essentials (marshmallows, hot dog buns, ketchup, matches) and leave leftovers as they pack up to leave. So, I thought a progressive picnic would fit nicely with the lake culture. But since it had never been done before, we’d have to see!

Well, our lake’s first annual Progressive Picnic was held yesterday and it was a success! In fact, I was called “brilliant” (which I humbly yet proudly get to repeat here) by more than a few people, who asked that we hold another one on Labor Day, closing the season. Someone even joked that this progressive style should be something offered to people every weekend and they were actually kind of serious.

Here’s how our simple event worked: People brought a big batch of something they’d like to share – sausages, shrimp cocktail, sliders (that was our contribution), potato salad. They then placed an American flag at their table as a “we’re open” symbol, inviting people to stop by to chat and share food. People even walked around like cocktail waiters, offering samples of their food, as conversations started and people made new friends. My daughter and her friend (usually a bit shy with strangers) embraced this opportunity to meet new people, and walked our food from table to table.

The feedback was amazing. Someone told me how nice it was to finally meet a family they’d seen (but never spoken to) at the lake for twelve years; another person remarked how they enjoyed meeting a new member with such an extensive knowledge of local hiking trails. People enjoyed learning new culinary techniques as they hung out at one another’s grills, talking about food. My whipped herbed butter drew some attention, as I spread it on my mini burgers and explained how I learned this trick from my foodie friend Simon, another lake member. One husband commented to his wife: “Are you taking notes?” Another called for a child interested in cooking, to come watch the grill.

So, as food was shared, conversations flowed and members got to know one another. There were many thanks for this new way of dining in our little community. It demonstrates the vital role food plays in our culture and how it can even affect a club that is set in its ways. The success of this progressive style event at our lake club is a microcosm of what works in the larger population. Cooking and food should be used to enhance our culture and the relationships we have with one another. All the time.




Simple Whipped Herbed Butter
Makes 1 ¼ cups

This creamy herbed butter is divine. Spread on steak, burgers or chicken while grilling, or serve it as a spread for fresh bread. It will transform something ordinary into a tasty treat.

2 sticks salted butter, softened
4 cloves garlic, crushed
½ cup cilantro, washed and chopped
¼ cup parsley, washed and chopped
4 scallions, washed and chopped

In a food processor fitted with a steel blade, whip together the butter, garlic, cilantro, parsley and scallions until well combined and creamy.

Freezer Fridays

Freezer Fridays
Every Friday night, my husband comes home from work to a sparkling, just-been-cleaned house and asks the same question: What’s for dinner? And every Friday I steer him towards the freezer and let him choose. Ok, so dinner isn’t cooking when he comes in, there’s no fabulous aroma of a meal simmering on the stove, but he’s a mere twenty minutes away from something that’s guaranteed to be delicious.

My freezer is always packed with the foods I’ve been busy making throughout the weeks with friends. There’s usually a choice of a few kinds of empanadas, dumplings, chicken tenders, ravioli, a chicken parmesan dinner or even lasagna. There’s no need to order take out, spend fifty dollars and wait up to an hour for something that’s not even that good to get delivered. Instead, the oven gets pre-heated just as my husband is about to come home and then he gets to choose his Friday night dinner.

Our end-of-the week routine may seem a little 1950’s to some, but it’s actually a very modern scenario that works. But fear not. I’m not resentful and I haven’t been slaving away solo in the kitchen in a cute little apron, but rather spending worthwhile time with my friends and having fun! The food in the freezer is actually just a huge bonus.

If you’re curious, this past Friday my husband started with a first course of mushroom ravioli (which took less than ten minutes to prepare) while his second course of Smokey Southwestern Vegetarian Empanadas were baking to a golden finish in the oven. The best part: there was hardly a mess to clean up!


Smokey Southwestern Vegetarian Empanadas
Makes 40 empanadas

Each pastry is bursting with flavor and packed with veggies and protein. These hearty, smoky empanadas are a great hors d’oeuvres or meal and will even satisfy your meat eater. Serve them with salsa and light sour cream or guacamole.

2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, chopped
1 yellow pepper, diced
1 orange pepper, diced
4 ears of corn, kernels removed
1 14.5 ounce can petit diced tomatoes
1 29 ounce can of black beans, drained and rinsed
¼ cup chopped cilantro
½ teaspoon salt
1 teaspoon cumin
1 teaspoon smoked paprika
1 jalapeno pepper, diced finely (optional)
Juice from 1 lime
Pepper to taste
2 cups of shredded Mexican cheese
40 empanada wrappers

Make the filling:

1. In a large skillet, heat the olive oil.
2. Sauté the onions and garlic for a few minutes on medium heat.
3. Add the peppers, jalapeno peppers and corn and cook for about five minutes.
4. Add the tomatoes, black beans, cumin, smoked paprika, salt, lime juice and jalapeno.
5. Combine well and add the cheese. Stir well and cool.

To Crimp:

1. Place a tablespoon of filling in the center of an empanada wrapper.
2. Fold one side over the other and crimp the edges together, using the rope or fork method.
3. Repeat until finished with all of the wrappers and filling.

To cook:

1. Pre-heat the oven to 400 degrees.
2. Brush the tops of the empanadas with egg wash (one egg lightly beaten with a dash of water) and bake for 20-30 minutes until golden. Serve with sour cream or guacamole.

To Freeze:

1. Crimp each empanada and lay on a baking sheet lined with wax paper (making sure not to overlap or stack the empanadas.)

2. Place uncovered in the freezer for several hours until the empanadas are frozen solid.

3. Transfer to a freezer bag and seal, squeezing out excess air.

4. To cook, pre-heat the oven to 400 degrees, brush the tops of each with egg wash and bake on a non-stick baking sheet for 30 minutes until golden.

Stuffed

One of my friend Lynn’s favorite foods to make is stuffed bread and since I’d never made it before, she invited me to make it with her for her son’s birthday party. It’s an easy, impressive and filling snack that can be frozen ahead of time and simply re-heated the day-of. Plus, it’s a “make-it-your-own way” kind of meal which spells out VERSATILITY, my favorite word. So, of course I was on board for a stuffed bread making demonstration.

We arranged a cooking date during an afternoon when our 4-year old sons could play while we baked.

To save time, we decided not to make the dough from scratch and instead, Lynn picked up eight batches of pizza dough from her favorite Italian market, let it rise ahead of time (a time saving must) and then we each provided our own fillings. She was making pepperoni and mozzarella (a sure favorite among the birthday party guests) while I played around with various veggies that I had on hand, slow roasted tomatoes and turkey sausage.

Since I had never made the bread before, I wanted her to make one first and show me the steps involved. As she began her demonstration, I was amazed at the simplicity of this dish. She stretched the dough and rolled it effortlessly into an uneven rectangle, sprinkled a generous amount of mozzarella cheese and layered pepperoni. As she rolled the cheese and pepperoni covered dough into a long log, she explained her mother’s little trick of pulling it tight as you roll it over. It took less than five minutes to assemble the bread from start to finish. When it was my turn, I layered mandolin-thin slices of zucchini on top of mozzarella and parmesan cheese, rolled away and ended up with a pretty nice looking roll (not quite as tight as hers from so much experience though!)

She brushed hers with a bit of egg wash and I basted mine with butter – a test to see which would make a more golden delicious finish. We popped them into the oven and while they baked, we rolled more together, taking turns on my small kitchen table. When the first batch was finished, we sliced one to taste (and taste and taste.) It was an impressive looking snack, with the layers colorfully swirled together. Before long, Lynn and I we were stuffed (like our bread). And as it turned out, they were all pretty golden and very delicious.

When my daughter came home from school, I served her some as a snack and she was quite impressed with the presentation, asking how I got the fillings to be so beautifully twirled together.

I’m excited to have three stuffed breads wrapped and waiting in my freezer. I may pull them out to reheat for a summer picnic lunch with a salad, or maybe I’ll slice one up for friends one day for lunch. All I know is that they’ll come in handy one day soon and I’ll appreciate the time spent with Lynn all over again!

Simple Stuffed Bread

What I like most about this recipe is that you can stuff the bread with whatever you like, making it as healthy as you wish. The only thing you need to be careful of is not to over or under stuff. It’s a fun food to play with – shrimp scampi, garlic and basil, onions and mushrooms – you name it!

Pizza Dough
Mozzarella Cheese
Thinly Sliced Pepperoni
Crumbled Sausage
Thinly Sliced Zucchini
Parmesan Cheese

Let pizza dough rise.
Pre-heat the oven to 350 degrees.
Roll the dough out on a floured surface approximately 8 x 11.
Sprinkle desired amount of cheese onto the dough.
Lay fillings (pepperoni, sausage or veggies) on top of the cheese.
Roll the dough tightly from the 8 inch side upward until you have a plump log.
Brush the top with melted butter or egg wash.
Bake for 25-30 minutes until golden.
To freeze, place uncovered on a baking sheet in the freezer and freeze until hardened (a few hours). Wrap well in aluminum foil and keep in the freezer. To re-heat, place straight from the freezer into the oven and bake on 375 degrees until heated – 45 minutes to an hour.

FMNT (Frazzled Mother No Time) Seeking Helpful Friend

I was completely frazzled, freaked out and stressed. I had too much going on. It was late in the day on Thursday and I hadn’t yet found the time to make the darn carrot muffins I had promised to bring for the teacher appreciation lunch the next day. It was one of those days when I was trying to do absolutely everything – a jog, dress fitting, some work, stop at the pharmacy, shop for a mother’s day gift for my mom – in the few hours I had while my 4-year old was in his half day of school. I bet many of you can relate!

I had a visit scheduled with my friend Debbie at the end of the day, but truthfully, I was totally drained. So, when I walked into her house just past 5:00 pm and found her on the computer answering e-mails, I snapped at her, huffing that I had to get home to make carrot muffins and maybe this wasn’t a good time to hang out. She looked at me, astonished, and gave me a hug. “Why didn’t you bring your ingredients over so we can make them together?” she asked.

OMG!

What’s wrong with this picture? I was a text book frazzled mom and I’m supposed to have it all under control, right? I’m the girl who cooks with her friends all the time for every reason. But somehow, I was too busy to even think about with whom I’d be able to make my carrot muffins. The be all-end all solution to my life’s craziness (Cooking With Friends) had actually slipped my mind. I had a brain freeze.

As soon as she pointed out this oversight, I was out the door, on my way to my house (a few short blocks away) to gather ingredients. While I was packing things up, I grabbed some chicken breasts and shredded cabbage—dinner for our kids—since I knew I’d be there a while. As I was driving back to Debbie’s house, car loaded with muffin tins, flour and carrots, I took in some slow, deep breaths as the stress began to ease.
When I got back to Debbie’s, I started measuring for a double batch so that she could have some as well. Debbie couldn’t have been more helpful, chopping pineapple, washing dishes and cleaning countertops, as we made my carrot muffins together. And then, while the muffins baked, we sautéed some garlic rosemary chicken, along with shredded cabbage. Our kids ate together as they often do, with a muffin along side.

Oh man, did I feel good walking out of Debbie’s house with trays of carrot muffins. All I had left to do was squeeze some cream cheese frosting on the next morning. Mission accomplished!

My brain freeze turned out not to be such a bad thing after all. I was reminded what other moms feel 24-7 and why I adopted the Cooking with Friends lifestyle ten years ago. It just works.

The recipe for the Carrot Muffins is our featured recipe this month: http://www.cookingwithfriendsclub.com/index.php?/recipes/featured/

Running up that hill

While jogging alone the other day, chugging my way through the park, I thought how nice it would be to have a friend by my side. Someone to chit-chat with and give the little nudge I would need to sprint up the approaching hill; someone to talk me into doing another loop; a friend to give me a gentle push.

And then it occurred to me. Wouldn’t we rather have a friend with us for so many things we do in life? Shopping, exercising, eating, exploring, traveling – cooking! Cooking with our friends should be as natural as doing anything else with a friend. Why not have someone by our side in the kitchen, offering encouragement in making a new dish, combining a few spices or simply trying to create healthy meals our kids will like and not push away?

A study conducted by UCLA in 2009, entitled “Friendship Among Women,” revealed that hanging out with our friends “can actually counteract the kind of stomach-quivering stress most of us experience on a daily basis.” It also suggests that “women respond to stress with a cascade of brain chemicals that cause us to make and maintain friendships with other women.”

So, we learn, it’s good for our health to be with our friends. Great news! But with all of life’s demands and time constraints, how do we fit it into our lives when there’s so much else to get done?
The answer is, we invite them into the routine of life and make them a part of what needs to be done. My friends and I will often help one another re-arrange a playroom, clean out a storage closet or give advice on renovations, all while hanging out and cooking together in the kitchen, the place we’re most comfortable together. We’re just a part of each other’s every day routines.

So, life isn’t solitary, it’s social and while we are accomplishing life’s basics, we’re also doing something that’s good for our health. Isn’t that nice!

"No Ordinary Snack"

The other day, as I was heating some chicken and cilantro dumplings as an afterschool snack for my three hungry kids, my ten year old daughter, while eagerly awaiting her portion, commented how this was “no ordinary snack.” Then, while slurping down her four dumplings, she continued in a proud (somewhat superior) tone, to note that other kids would typically come home to a bowl of gold fish or pretzels.

I guess she was right. Their afternoon snack wasn’t “ordinary” and on other afternoons, my kids could come home to empanadas, homemade soup or burritos. If I didn’t have “cooking with friends”, she probably wouldn’t be so lucky. You see, I had crimped these dumplings with Christina a few weeks ago and tucked them away in my freezer.

My friends and I are continuously cooking together to stock our freezers with nutritious meals to use for lunch, snacks, appetizers and light meals. So, at times, I may look like a super hero mom through the eyes of my children (and my four-year old did just notice that I had some nice muscles on my arms), but I will credit it all to the Cooking with Friends way of life. If I were on my own, I’d probably resort to a good old bowl of fishies.

So, thank you Sofia, with your inquisitiveness, for recognizing how Cooking With Friends can make something that seems impossible (or extraordinary) become possible for a regular mom.

Chicken & Cilantro Dumplings
Makes approximately 60

If I had to name a food that I most enjoy making with friends, I would have to say dumplings. These delicious two-bite treats are a staple in our homes and can be used as snacks, appetizers or even a light meal by themselves. You can vary the filling, by adding vegetables or changing the meat. They are truly devoured by everyone. Often times, my friends and I will make the fillings (which take less than 15 minutes to assemble) and then sit and crimp together. It’s a rewarding way to fill our freezers while spending an hour or so with a friend.
1 pound ground chicken
1 tablespoon sesame oil
2 teaspoons fresh minc ed ginger
2 garlic cloves, minced
2 tablespoons chopped fresh Cilantro (optional)
1/8 cup chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon corn starch
1 egg
½ teaspoon salt
1 pack dumpling wrappers

Mix together all ingredients. Set out a work surface with a small bowl of water (to seal the edges of the dumplings), a cookie sheet lined with wax paper and a crimper. Place a teaspoon full of the mixture on the center of a wrapper, moisten the edges with water and then crimp the edges together. You can either use your hands or a simple dumpling crimper. Lay the dumpling on the wax paper and repeat until all of the filling is used. Make sure the dumplings aren’t overlapping or they will stick together. To freeze, place uncovered in the freezer for about two hours until they begin to harden and the transfer to a zip loc freezer bag. Remove any excess air before sealing.