The Naptime Chef

In the northeast, one of the greatest culinary joys of August is eating fresh produce straight from the garden. Living in these northern latitudes means, unfortunately, there is a limited window during which fruits and vegetables flourish naturally outdoors. Therefore, it is best to take advantage of the local fresh produce from the moment it arrives at the farmers’ market or sprouts in the yard, until it is too cold for stalks to grow, or the last market bushel is picked clean.

These days I’ve been canning tomatoes, freezing berries and making jam like crazy. I’ve also been doing my best to enjoy and preserve my beloved rhubarb. I have begun to freeze it, cut into small chunks and put in bags, as well as bake a few dozen batches of my favorite treats, rhubarb hazelnut oatmeal bars.

One of my missions this summer has been to get my daughter to like rhubarb, and I think these bars did the trick. They are not overly sugary, or laden with any kind of additives. Instead, the ingredients are straightforward, the preparation simple, and they taste absolutely delicious. In fact, the sugar content is so modest that I’ve let my daughter enjoy these for breakfast a few times, served with a nice dollop of vanilla yogurt on the side.

I make a lot of dishes with rhubarb, and what makes this one so special is the flavorful addition of chopped hazelnuts. Their warm, sweet flavor provides a nice balance to the savory rhubarb stalks and earthy oatmeal. During the summer I tend to make these on almost a weekly basis and have noticed that this recipe works well with blueberries, too.

Preparing these bars while my daughter sleeps is incredibly easy. In fact, they have usually cooled by the time she wakes up so we can enjoy them together for a late-day snack. After we’ve eaten I like to take her out to the garden and show her the thin rhubarb stalks that will be ready to pick in the next few weeks. I try to explain that what she is seeing is the plant she just ate, although I don’t think she quite understands. She points at them and says “yummy” before walking away. Oh well, next summer she’ll be able to understand the concept more easily. Which, to me, is all the more reason to get excited to see what the garden will bring next year.

How I wish summer would last forever. Even though the weather has ranged from cold rain to high heat over the past 90 days, I haven’t minded one bit. This summer has been such a ball, my daughter adored her introduction to the outdoor life, we’ve traveled near and far, and had no shortage of gorgeous beach days. As far as the food goes, well, that has been wonderful, too. Despite the unfortunate tomato blight, I have managed to find plenty of good ones at the farmers’ market. I have also eaten my weight in zucchini, corn and peaches.

I wish I could enjoy this abundance of fresh produce year-round, however, I can’t. Unfortunately, the summer harvest in the northeast will be coming to an end soon. The sun will be setting earlier, the days will cool and I’ll put the beach bag in winter storage. I will be sad when fall ushers in the winter cold, but it least when it does, I’ll have one thing left to remind me of these warm summer days: my homemade apricot jam.

My mother and grandmother have been making apricot jam for as long as I can remember. In fact, it is highly unusual for my mom to buy jam at the store, we have jar upon jar in the cellar. Through experience we have learned that it is best to let the harvest dictate what jam we will make each year. If the peaches are particularly good we will set about making peach basil jam, or, if the strawberries are especially ripe, we’ll make a strawberry/raspberry variety. Sometimes we’ll just do them all. This year, we were thrilled to discover that our favorite little apricots were perfectly plump and sweet, and decided a fresh batch of apricot jam was in order.

There are three essential elements to making jam: fruit, sugar and pectin. In this recipe, adopted from a Patricia Wells cookbook, we opted to harvest the kernels from the apricot pits to let the natural pectin work in lieu of an additive. We also liked the fact that the kernels imbued the jam with a subtle almond flavor that boosted the natural sweetness of the apricots. Harvesting the kernels may sound like a lot of work, but it is not. I merely asked my brother, Uncle Will, to help out and he set to work with a small hammer. The kernels were out within minutes.

Making jam is really a very simple process, though this version is slightly labor intensive. When I made this last week I stirred the apricots in a giant stockpot/cauldron for an hour straight – easily the best upper arm workout ever – until they dissolved into a delicious sugary jam. Once that part was over, it got much easier. The jam sat overnight at room temperature, until I heated it up the next day for one last stir. At that point I removed the kernels, ladled the jam into the jars and sealed them in a hot water bath for 10 minutes.

The best part about having a dozen jars of fresh apricot jam is that I won’t have to suffer through short winter days pining away for fresh fruits. What Amanda and Shauna say is completely true, canning and preserving fruits is the best ways to enjoy seasonal fruits year-round. I know that I, for one, will be grateful that I put in the effort in August, so that I can enjoy summer apricots even when the snow falls outside my window.

ps – I am submitting this to the Under The High Chair Jam Swap ’09

I know it may be hard to believe, but I actually have slept in a corn field. No, it wasn’t during my crazy college years. I was 11 years old and attending my friend’s sleepover birthday party. Since it was August, and we were in Cooperstown – a place where there are more corn fields than dwellings – it made perfect sense for us to sleep under the stars in the field next to her house.

The morning after the party, while we waited patiently for our parents to pick us up, we were each allowed to pick a few ears of corn from the stalks and take them home. Naturally, when I approached the car with an armful of ears, my mother looked at me and remarked “Well, looks like we’re going to have to make some more corn salad!” I did not protest, corn salad is one of the most delicious summer dishes of all-time.

One of my favorite things about summer salads is that they are basically foolproof. The basic formula of combining fresh vegetables, dressing and cheese always yields a delicious dish for any table. This corn salad definitely falls into this category, it is simple, tasty and easy to assemble. And, since it is currently the height of corn season in the northeast, there is no better time for me to share this recipe with you. It also feels especially appropriate since this salad has pretty much been the most popular food in my kitchen for the past two weeks.

What I like about preparing this, apart from the ease with which I can do it while my daughter naps, is how the flavor improves over time. Since I usually make this during the daytime I allow it to sit in the refrigerator until dinner which allows the flavors to meld and ripen. I also love that, like all good salads, the ingredients are flexible. If there are additional vegetables or herbs at my fingertips I simply throw them in and, voila, I have a whole new variation. I suggest that you feel free to do the same. Lately I’ve served this salad to guests, my family and even added it to a summer buffet. It also doubles or triples well if you need to make it for a big crowd. I hope you enjoy this summer vegetable salad as much as I do. And, for the record, I procure my corn at the farmers’ market these days, not at sleepovers.

Writing a single travel post about Cooperstown NY, my hometown, is next to impossible. There are so many wonderful things to see and do in this idyllic upstate NY village that I am going to have to split up the information. Today is my first installment, and I will plan a second installment this fall. Even then, I doubt I will have covered everything, but at least I will be able to highlight the best of the best. So, without further ado, here is the beginning of my favorite adventures, foodie and otherwise, in Cooperstown, New York. And, if any of you decide to plan a trip to Cooperstown, please let me know, I will happily answer any questions you have.

The Naptime Chef’s Cooperstown Favorite’s (in no particular order):

1) Museums: Cooperstown is chock-full of amazing museums. When you are here be sure to visit: The National Baseball Hall of Fame, The Farmers’ Museum and The Fenimore Art Museum. They are all worth visiting and are great for children, as well.

2) Stagecoach Coffee: My childhood friend Matt and his brother, Chris, own this amazing coffee shop. Needless to say, with my daughter waking at dawn these days, I pay them a daily visit. Sometimes I even return for lunch, their homemade paninis are to die for.

3) The Lemon Tree: Jeanne Ayers has the most charming kitchen and paper shop I have ever seen, and it is located right on Main Street. Her well-edited selection of kitchen equipment and fine papers means that I am never without anything I need while I experiment with new recipes. I swear by her array of Le Creuset products.

4) Little Bo’tique: If your children are in need of a few bribes, or if you need a baby gift, this is the perfect shop for you. I love their selection of children’s clothing, wooden toys and knick-knacks. My daughter is spoiled by her grandparents, they shop for her here, almost exclusively.

5) Alex & Ika: How can you not love a restaurant that grows an herb garden in their front window, pledges to use only local sustainable ingredients, and changes their menu seasonally?! This is our favorite restaurant for date night, the food is delicious and the atmosphere warm and comfortable. Plus, the wine list is exceptional. Leave young children with a babysitter.

6) Fly Creek Cider Mill: I have been loving my trips to the Cider Mill since I will little. At this charmingly small operation you can watch cider be made with an old-fashioned motorized press. There is also a sweet gift shop where you can get bushels of fresh apples, jars of apple butter and homemade fudge and cheese. Also, the snackbar features fresh cider donuts, which are easily the best I’ve ever had.

7) Sal’s Pizzeria: Every town needs a great pizza place, and this is the best in Central NY. Sal’s serves up NY-style pizza year-round and, despite how much pizza I’ve eaten in my lifetime (a lot!) this is still the best.

8) Doubleday Cafe: This is my daughter’s favorite restaurant in the whole wide world. It is completely kid friendly, has a tasty menu ranging from burgers to fajitas, and a great selection of beers on tap. My daughter especially enjoys the fresh popped popcorn they bring to the table while you wait for your food.

9) Cooperstown Farmers’ Market: Central NY is alive with amazing farms and here is where the farmers come to sell their crops. We eat almost exclusively from our purchases here all summer long, there is no limit to the delicious vegetables, meat, poultry and dairy products you can find. My current favorite is Fairytale Eggplant (pictured below).

10) Yum Yum Shack: This restaurant always lives up to it’s appetizing name. We always love visiting this family-friendly spot to enjoy the delicious seafood, meat and vegetarian dishes. My personal favorite are the fish-n-chips, the most authentic tasting version I’ve found since I lived in Scotland.

Last Saturday I pulled my daughter to the Cooperstown Farmers’ Market in her wagon. She loves wagon rides with me at the helm since I often increase our speed over bumps and let her zoom, slightly too fast, down hills. (The look of glee on her face when we race down the street makes me think I have a budding daredevil on my hands.)

When we arrived at the market she happily hopped out of the wagon and began vegetable shopping with me. Since August is the peak of farm season in Central NY, there is no limit to the amount of fresh vegetables available to us. I practically swoon over the amazing variety, loving the fact that my beloved zucchini are put in my bag still dirty from the garden bed, not from a transatlantic plane ride.

With the glut of zucchini this summer I thought nothing of picking up 4lbs of the stuff. The only thing that my daughter didn’t like about this is that she was displaced by the zucchini in the wagon, and forced to walk home. Despite this impressive haul I didn’t worry about any of it going bad, I love cooking with this vegetable and there is no end to the zucchini-themed dishes I’ve been enjoying. During July I made my Baked Zucchini & Tomatoes several times, along with a few loaves of my Zucchini-Applesauce bread. Then, last week I thought it was time to change it up a bit, and decided to make a decadent summer dessert, my Chocolate & Zucchini Bundt Cake.

When I am in the mood for a rich chocolate cake in the middle of August, this is always the recipe I turn to. It contains all the elements of perfect chocolate cake, the sour cream keeps it deliciously moist with a tender crumb, and the Dutch cocoa powder gives it a true deep chocolate flavor. To some the addition of zucchini seems strange, but it actually makes perfect sense. The shredded vegetable gives the cake additional moisture and tempers the sweetness of the sugar. (I also like to think the zucchini adds an element of health to this cake, though I can’t really claim this is any sort of health food.)

When I made this last week I was able bake the entire thing, from start to finish, during my daughter’s afternoon naptime. It was even able to cool completely so I could dust it with powdered sugar before she woke up. I didn’t bother telling everyone to wait until after dinner to take a bite, that never would work in our house. Instead we had a slice in late afternoon and it was a huge hit. In fact, the whole thing went from delicious to disappeared within 24 hours. It also means that I’ve used up well over half of my zucchini stash and am in need of more for my next round of meals. My daughter is thrilled to hear this since it means another wagon ride to the farmers’ market, which, to her, is the best part about Saturdays in the first place.

My friend and neighbor Mimi Torchin is an incredible woman. Growing up in Laredo Texas she dreamed of living in New York, and moved here the moment she graduated from college. Wasting no time, Mimi took Manhattan by storm, acting on Broadway and writing theater reviews, until she became the Editor-in-Chief of Soap Opera Weekly.
After an accomplished career in publishing Mimi retired to devote herself to her longtime passion, photography. Did I mention she was our wedding photographer? I invite you to view Mimi’s gorgeous work on this post, and on her site – www.mimitorchinphotography.com – and enjoy her delicious recipe for guacamole (below). I promise you, Mimi knows how to cook and makes a killer guacamole. After all, just because she’s lived in Manhattan for her adult life, doesn’t mean she’s forgotten her Texas roots. Let’s all hope that the next recipe Mimi loans to me is her four-star Texas chili, it’s easily the best I have ever tasted.

1. How did you become a photographer?: I just started taking pictures when I was a kid. I stopped when I became a teenager through my first few years of college. Then, when I went to St. John on vacation about 30 years ago, it was so beautiful I became inspired again. Bought better equipment, took a couple courses at the International Center for Photography and got some used darkroom equipment. It was really when digital became available that I got serious because I could do all the processing and printing literally from my bed! Coming to Martha’s Vineyard 20 years ago was the final inspiration. It was so endlessly gorgeous. It was just the thing I wanted to do.

2. What is your most favorite subjects to photograph?: I love landscapes and, especially, seascapes and water views. Sailboats make my heart skip a beat. In the city, I like to photograph people interacting with the urban environment and the juxtaposition of all that steel and concrete with the natural beauty in our parks. I adore Coney Island. I love fog and mist anywhere. I have taken more pictures of my cats than there are paintings in the Met!

3. What are your passions other than photography?: I am a complete TV addict. I mostly watch dramas; they fulfill some kind of an emotional need I guess! I’m a former actress and a theater critic and admire great acting. Films are a miracle to me and I have been an avid filmgoer since I was a child. Love the theatre and wanted to be a stage actress, but the fates had other plans for me. I love animals; I have 3 cats and as soon as I move to the country will have dogs, too. I am a complete foodie, but dieted most of my life. I don’t worry as much about that any more. Food is good; life is short. I love almost any kind of cuisine. I remember every meal I ever ate I think! I find cooking both creative and relaxing and am passionate about it. Eating and cooking go and in hand (hand and mouth?). I love both. I’m in love with nature, but I crave my creature comforts.

4. How did you become such an accomplished cook, what are your cooking inspirations?: My mother was a brilliant natural cook and she encouraged me to help in the kitchen. I inherited her natural ability. I’m a really good cook, but I’m not a fancy cook. And I don’t bake because she didn’t bake. Also, baked goods are really fattening! I cook all the time. I don’t cook much from cookbooks, but I love to read recipes and use them as a starting point. I like to try to make dishes I eat in restaurants. Fresh vegetables and herbs are inspirational. On the Vineyard, I eat huge amounts of seafood. It’s so fresh and available.

5. What are the 5 things in life you could never live without?: Can it be six, please???? Television, my mate, my cats, my cottage on Martha’s Vineyard, my computer, my camera ¾ in no particular order (but why did TV come out of my mind first??). I can’t do without any of them, though I have done so in various times in my life, of course.

6. What other people/photographers and/or artists do you most admire?: There are SO many, but let me pick the ones who come to mind first. I worship Edward Hopper as a contemporary artist. He connects with my eye and my soul. Alfred Eisenstaedt’s people, Helen Levitt’s distillation of New York City and her photos of children, Ansel Adams’s sweeping landscapes, Margaret Bourke-White’s muscular style, Henri Cartier-Bresson’s immediacy, Walker Evan’s heart, Annie Leibovitz, and all the French Impressionists! Of the Vineyard photographers, I’ve always loved Allison Shaw’s work. Obama for his courage and inspiration; Spielberg, Streep and Streisand for their artistry; and everyone who is selfless, courageous and giving in the way I wish I could be.

Summer is meant to be enjoyed outdoors, and for foodies that means grilling. I love to grill whenever I am out of the city, which is why our trip to Cooperstown has been so much fun. Since everyone in my family is an excellent cook, we often find ourselves swapping ideas and stories whenever we are together. This week my brother, Will – affectionately called “Uncle Will” by my daughter – served up this great burger recipe. It is delicious. These burgers are so perfectly seasoned, moist and flavorful that I ate two! It is appropriate that we have started calling Will “The Grill-time Chef,” to compliment his sister The Naptime Chef, grilling is clearly his domain. Perhaps this is just the recipe you need for your cookout this weekend!