The Naptime Chef

I am going to start checking in regularly with book tour details as they roll out. I am beyond thrilled and honored that JMcLaughlin is headlining my tour. They’ll be hosting wonderful book signings, complete with nibbles from the book, at their stores all over the country and I am so grateful for their support. My first signing event will take place at their Westport location and the invitation is above. PLEASE COME! BRING FRIENDS! Everyone welcome!

I have a great granola recipe in my book and I wanted to spruce it up a bit for an upcoming brunch gathering. With some dried cherries and awesome dark chocolate chunks on hand (my favorite secret ingredient for nearly everything!) I knew I had the perfect additions to give our favorite breakfast treat a new twist. Plus, I was fairly certain the chocolate would make it very kid-friendly.

What’s Going on Today: Returned from taping newest segment for Connecticut Style!

Naptime Goals: Bake eggplant with new Beekman Boys-technique.

Tonight’s Menu: Baked Eggplant Goat Cheese Stacks, Green Salad with Shallot Vinaigrette, Red Wine

As a native Cooperstonian I am a little embarrassed it took me this long to write about The Beekman Boys of Beekman 1802. I was born and raised two hills over from the Beekman Mansion. In fact, my parents once looked at it when it was for sale a long time ago. Needless to say they didn’t buy it, my Dad had no interest in renovating a farm and especially didn’t like the fact that a seasonal stream ran through the basement. I keep meaning to jaunt over when I am there in the summer but for some reason I always get distracted at The Black Cat and The American Hotel and never seem to make it. This summer I will! I swear! (It make a great travel episode for The Naptime Chef Cooking Show don’t you think?!)

1. 7 Ways to Cook & Bake with Guinness
2. Shamrock Baked Eggs
3. Chocolate-Mint Treats for St. Patrick’s Day
4. Tangerine Tango Foods
5. Chic Black & White Food

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

I am never one to pass up the opportunity for a cookie recipe experiment. When I returned from Thailand earlier this month I discovered our sweet stash completely depleted. Turns out my husband was hungry when he was home alone for a week! I was in the mood for some simple chocolate chippers but wanted give them a little extra oomph. With a fresh bag of Scharffen Berger Chocolate Chunks and a handful of pretzels remaining in our snack jar I decided to make up a new, cool cookie variety.

What’s Going on Today: Busy Friday preparing for book launch.

Naptime Goals: Make sauce for fish, prepare couscous salad (book recipe)

Tonight’s Menu: Spicy Thai Fish Sandwiches, Couscous with Tomatoes & Arugula

I’ll admit, these days my daytime cooking time is being eaten up preparing for book events. I don’t mind it though, I had planned this would be the case. As a result I’ve been focusing on enjoying my time cooking, just in smaller increments. With the flavors of Thailand fresh on my palate post-Sea Cuisine adventure I’ve been leaning toward spicy foods as of late. I’m the first to admit I usually don’t gravitate toward sweaty-brow inducing dishes, but I’ve been seduced by the mild sweet heat that comes from peppers and chili paste.