I love to incorporate fresh seasonal fruit into just about everything I serve in the summer. In the Northeast our season for cherries, berries, peaches, apricots and plums is quite short it is necessary to get while the gettin’ is good. Our weekly farmer’s market opens in June and on every single visit I come home with a basket or quart of this or that. We even go strawberry and blueberry picking in the summer when the harvest at our local farm is ripe. There is nothing like eating a fresh picked strawberry right in the field.
Today I thought I would share some of my favorite ways to bake with summer fruits. Of course, they can always be thoroughly rinsed and eaten as is, but it fun to bake and cook with them too. Here are my tips on how to make the most of summer fruits, especially in the northern climates where the season is so short!
Hi! Just a quick note to let you know that Jamee Gregory will be signing her gorgeous book, New York Parties: Private Views at JMcLaughlin Westport on Thursday June 2nd from 1pm – 3pm. Please stop by to enjoy her beautiful book and nibble on some fun naptime chef treats!
Today’s Powernap: My herb pots are yielding their first harvest. With the daughter at her last week of school what pestos can I make quickly so I can have them on hand for meals later this week?
I’ve become quite an expert in container gardening in the past few years. I hope to have an actual outdoor garden space to cultivate soon but, until I do, I’ll be using a-lotta’ terracotta for my plantings. This year my Mom and I planted an herb pot (while my daughter was running around the backyard with the dogs) using a selection of herbs from the local nursery in Cooperstown. Here is what we planted:
I am not a huge fan of mayonnaise but have been known to enjoy a good chicken salad now and again. I prefer the salads that are not especially gooey, but rather use mayonnaise or, even better, Greek yogurt as a binder for the chicken and other additions rather than the main event. It just so happens that my friend Nicole feels that same way about her chicken salad which is how she came to tinker with an old recipe to make this one. Her Walnut Chicken Salad is everything I like in a salad and nothing I don’t. The mayo is minimal, the flavor is maximal, and the walnuts add a unique flavor and crunch.
Picnic season is finally here and I, for one, couldn’t be happier. We love taking our meals from home “to-go” in the warmer weather. Our sandwiches always seem to taste a little bit better in the fresh, salty beach air. Lunches beneath the oak trees at the playground have an enjoyable, relaxed vibe and we swear that couscous salad always tastes best eaten out of take-out containers on a boat. When we are feeling particularly ambitious we dress up our daughter for a mini-hike and enjoy meal overlooking a vista of rolling hills with distant glimpses of the Atlantic.
There are a few key things to picnicking I’ve learned over the years and I want to share them with you. Picnics shouldn’t be complicated or stressful. Preparing for them should be easy and fun so you can enjoy your time outdoors with your family, not worrying about food.
Picnic Essentials:
– Blankets: If you are planning to picnic on the ground it is good idea to bring something to sit on. In woodland areas a waterproof surface is ideal. I picked up a simple oilcloth at our local Homegoods for just such occasions. It is cheap and easy and can easily be wiped clean. Light cotton blankets or large beach towels are great for beach picnics, breathable fabric is key for sandy surfaces that can get hot on a summer days.
– Sharp Knife & Cutting Surface: If you are planning on eating hard cheese or meats remember to pack a portable, sharp picnic knife. I like my Opinel 9 knife, it is easy to use and cleans well. Plus, it folds tightly so my daughter is unable to open it. Be sure to pack a plastic or wooden board for cutting your food.
– Plates, Cutlery & Cups: I like to pack recyclable one-use plates, cupcakes and forks for picnics. They are durable to eat with and can be stuck in the recycling bin instead of the trash can at the end of the night. A lot of times I like to use individual plastic containers to transport our food and we are able to eat straight out of them.
– Flashlights: If you are planning a dinner picnic be sure to take a flashlight along in case you happen to finish after dark.
Last month it was my pleasure to film some great cooking videos demonstrating several great ways to prepare corn on the cob! I LOVE fresh corn and am so pleased it has already arrived at my local shops. Check out this great videos on ways you can prepare fresh, healthy corn this season. There are so many great ideas, the whole family will love it!
What’s Going on Today: Leafing through the Bon Appetit from last month, loving it, running around signing my daughter up for summer camps!
Naptime Goals: Make spicy tomato sauce, sift through camp paperwork.
Tonight’s Menu: Spaghetti with Spicy Sauce, Green Salad, Wine.
Sometimes the signs are loud and clear when it comes to determining dinner. Earlier this month a box of delicious POMI tomatoes arrived on my doorstep. The next day my new Bon Appetit arrived with a picture of spaghetti and a recipe for the simplest silkiest sauce you could ever make on the front cover. Does it get any more straightforward than that? I don’t think so!
The Occasion: Meghan’s baby shower in Cooperstown NY
Menu: Bacon & Green Chili Quiche, Tomato Pesto & Gruyere Tart, Ham & Asparagus Quiche, Sweet Fruit Salad, Leafy Green Salad, Chocolate Cake with Vanilla Buttercream, Prosecco with Raspberries, Iced Tea, Pellegrino, Coffee & Tea
Attendees: Party of 20 women, no kids
Today I need to tell you about the amazing Bacon & Green Chili Quiche from the shower I wrote about yesterday. All the food was great, but this was a real standout. We loved the perfect soft cheesy texture studded with the finely chopped chilis and crispy bacon. It was the perfect balance of spicy, sweet and salty. The combination of ingredients was welcome deviation from more common ham and cheese quiches.
Last weekend my Mom and I hosted a baby shower for my friend Meghan who is expecting her first baby this summer. I have thrown a lot of baby showers in recent years — it was bridal showers before that! — and have learned a thing or two in doing so. Celebrating the impending birth of a baby should be exciting and fun, not stressful and exhausting. When I host these events I am no trying to out-do Martha Stewart, I just want to create a vibe that is warm and welcoming for the guests and mother-to-be. Whether throwing a baby shower next week or next season, here are my tips for throwing a fun, delicious party that everyone will enjoy!
Planning the Menu:
When selecting dishes for a baby shower choose a few things you know can be made ahead of time. Large casseroles, quiches or cold salads are excellent choices, they can be made up to a day or two in advance and reheated right before the event. Be sure to take any food allergies and dietary restrictions for the mom-t0-be into consideration before finalizing your menu. Generally speaking pregnant women are advised not to eat unpasteurized foods, raw fish, shellfish and a host of other items. Check with the guest of honor to see what foods she might be avoiding and do your best to oblige.
A week before the event determine the amount of food you will need based on the RSVP’s. Then make a shopping list for the groceries you will need to prepare everything. If anything has been delegated to co-hosts check in with them to make sure they are on track. There is always room for adding or subtracting dishes at the last minute!
What’s Going on Today: Parent-Teacher Conference Day!
Naptime Goals: Prep chicken, work on a few fun writing assignments!
Tonight’s Menu: Ginger-Lime Tube Pan chicken, long grain wild rice, arugula salad.
When a craving for roast chicken grabs hold there is nothing I can do to stop it. A moist bird with crispy skin is all I can think about eating until I make one for dinner. For my most recent roast chicken I decided to have some fun and experiment with cooking style. I’ve been fascinated by all the recent recipes I’ve read touting roasting the bird standing up in the tube pan. Everyone says it produces a gorgeously crisp chicken and the drippings are conveniently caught at the bottom of the tube pan ready to be made into gravy. Since I just happened to a new tube pan on hand, and hate owning baking pans that serve only one purpose, it seemed like the perfect time to try a new technique for this tried and true dish.
Today’s Powernap: I am heading up to Cooperstown for a quick overnight and want to bake something to take to my parent’s. With a box of raspberries and blueberries in the fridge I am going to experiment with a new recipe for a simple breakfast cake. Quick, delicious and portable.
Last weekend I dashed to Cooperstown for a quick trip to visit my parent’s and host a friends baby shower. I knew the house would be crazy with the party, my Dad recovering from his second shoulder surgery and a 24 hour visit from me so I thought it would be nice to show up a little something. Mom wouldn’t be cooking much over the weekend other than the party food — which was fine by me — and arriving with a cake in hand meant at least Sunday breakfast would be set. With two packs of fresh berries in hand and an hour before wake-up it was time to experiment.
Last month my friend Ariana from OXO Good Grips told me the story about Cookies for Kids’ Cancer. Started by two OXO employees when their son, Liam, was diagnosed with cancer at the age of 2, it is a non-profit organization that supports pediatric cancer, the number one cause of death by disease of children in the US. Sadly, Liam passed away in late January after a 4 year battle with cancer. In order to honor what would have been Liam’s 7th birthday, Cookies for Kids’ Cancer has announced a call to action for 700 bake sales in May and Glad has stepped forward to match all money raised by Cookies’ bake sales in the month of May up to $225,000.
To honor Liam’s Mom Gretchen, the founder of Cookies and Director of PR at OXO, a company with which I work frequently, today I am hosting a virtual bake sale on The Naptime Chef. I recently developed this cookie recipe when cleaning out the contents of my baking pantry (half-used bag of cranberries, bingo!, white chocolate – throw it in!) and am giving away three bags of 1 dozen cookies each to three lucky readers. Instructions for entering are below. I am also pledging to donate the cost of the ingredients and of baking the cookies to CfKC in honor of Naptime Chef readers.
