Eat Together, Make Life Delicious...

The legendary restaurant Nobu, in Manhattan’s TriBeCa, serves this, and I think it’s one of the most addictive dishes I’ve ever tasted. My sister Jennifer and I ate two servings each and even ordered one to go. The tobiko—tiny crunchy red roe—gives an incomparable texture to each mouthful. A former sous chef provided the recipe outline, which I’ve tweaked a bit for the home cook. If snow or king crab meat is hard to come up, consider using blue crabmeat. I find it works just as well. Don't use the most expensive, but backfin or even claw meat works great. If you don't want to make homemade mayo, go ahead and use store-bought.

Creamy Spicy Crab
makes 4 servings

2 egg yolks
½ teaspoon sea salt
3 turns of a pepper mill (preferably white pepper, but black pepper works)
1 cup vegetable oil
2 teaspoons rice vinegar
1 tablespoon plus 1 teaspoon chili garlic sauce, such as Sriracha
¼ cup tobiko (any seasoned flying fish roe)
1 pound prepared crabmeat (snow crab, king crab, or blue crab)
¼ cup scallions, sliced into 1/8-inch pieces

Make the mayonnaise: Place the egg yolks in a standing mixer and whip at
medium speed until well-mixed. Add the salt and pepper and pulse to mix well. Turn the blender to its highest speed and add ½ cup of the oil in a slow stream, until the mixture emulsifies and thickens.As it does so, you can add the oil
more quickly. Add the rice vinegar and continue blending. Add the remaining oil and continue blending. Transfer the mayonnaise to a medium bowl and stir in the chili sauce and tobiko. Taste carefully and adjust the flavor by adding
more vinegar.

Heat the oven to 400 degrees. Place the drained crabmeat in a 9-inch casserole and toss lightly with the scallions until well combined. Gently fold in ¼ of the mayonnaise mixture and again gently toss until the crab is lightly coated. Loosely pat down the crabmeat and cover it with the remaining sauce. Bake for 15 minutes, then turn on the broiler and run the casserole under the broiler until the top is golden brown, moving the dish constantly to make sure the entire top browns evenly. Serve at once.

Labels: Appetizer, Blue Crab, Creamy Spicy Crab, King Crab, Nobu, Snow Crab

This recipe is a combo of my favorite two cookies: shortbread and sugar cookies. I prefer to prepare this without a mixer, even though it takes a bit more time, it does in my opinion make the cookie taste more flaky. The reason (I think) is because you have to mash the butter into the flour which forces it to incorporate a differnt way than a mixer would do it. To see this technique in action, because you really should to get it, watch the video below.

And, if you want to use a mixer, which I certain do when I am in a rush, I have included those instructions below! The ingredients are the same for both techniques.

The second most important thing to remember (whether using a mixer or not) when preparing these cookies is to "cook them just enough".

Shortbread is supposed to be dense, lightly done, and flaky. So keep that in mind when it is time to pull them out of the oven. They may look slightly undone. I remember my first batch, I kept them in the oven a little too long and they became too brown and brittle.

Shortbread Sugar Cookies (with a mixer)

2 sticks of unsalted butter
½ cup sugar
½ teaspoon vanilla extract
1¾ all purpose flour, plus more flour for dusting
1/8 teaspoon salt
olive oil
sugar

Preheat the oven to 325 degrees. In a standing mixer fitted with a paddle, combine the butter, sugar, vanilla, flour, and salt and mix until thoroughly blended. Once the dough starts to form, turn it out on to a well floured surface and roll out the cookie dough with a well floured rolling pin until it’s a little less than a ½-inch thick. Cut out cookie shapes with cookie cutters and transfer each cookie to a silpat-lined cookie sheet no closer than 1 inch apart. Continue working through the dough until all of it is used. This recipe should make about 16 cookies, but this number will vary based on the thickness of the dough and of course the size of the cookie cutters.

Pour the olive oil on a plate and pour the sugar in a shallow bowl. Take a cup (that has a base which is about the same size of the cookie) and place the base into the olive oil and then into the sugar. The sugar should stick to the bottom of the cup. Carefully and gently press the sugar on the bottom of the cup onto the top of the cookie to give it a sugar coating. Repeat this until all the cookies are done. If more olive oil and sugar is needed, simple put out more.

Place the cookie sheet in the oven and bake for 15 minutes or until the cookies start to take on a very light golden hue. Since every oven has hot spots, it is a good idea to rotate the cookie sheet during the cooking process. When the cookies are at your desired doneness, remove them from the oven and transfer them to a cookie rack to cool. Serve immediately.


Note: A fun twist to to these cookies is to include little bits of chocolate or dried fruit.

Labels: Cookies, no mixer, shortbread sugar cookies

It’s never worth it to pretend in the kitchen even if it’s in the name of health. Are you scratching your head thinking, “what’s she talking about?”

For years my kids lived on pasta and butter, chicken, and an occasional slice of pizza. No matter how much I begged for diversity, they weren’t interested. So I thought, in the name of health, I could justify being fake. I was pretty sure I could convince them that fried fish sticks were really chicken nuggets and that with a little effort, I’d be able to hide a few things in their beloved pizza. And so, I began being fake with my kids and then justified it in the name of health. And it worked for a while but slowly over time I had a sinking suspicion that something wasn’t quite right.

You see the thing is, when you scratch the surface of what “pretending” and “fake” is, it really means lying. Wait, what was that? You mean…I was…Yuck, oh my goodness, I was lying and I didn’t even know it! And what’s worse is when I thought about the possible consequences of my actions I was just a bit troubled. After all, my kids do what I do; I’m their mom and so they copy me…which meant, if I was faking it to them, what was I teaching them to do in the world?

What a scary concept. Do you all know this moment too? You must, we all do it: In the name of health or whatever it is, we make it ok to lie. And sure I could hear myself in my head saying “but, wait! It’s for their benefit. Come on, what’s the big deal?!”, except come on, I knew deep down I was just trying to make lying ok by rationalizing it as the “good, smart, wise” thing to do for my family’s wellbeing. Who was I kidding…oh yeah, I was kidding me! And guess what…it was working!

And so I buried that thought and kept convincing myself it was ok. Or…at least I did until I got busted big time (as we all do) in the middle of a restaurant where everyone around was witness to a very upset kid. And you know, for me it took that moment to carefully reconsider what I was doing: I never liked being lied to and my kids deserved better.

So what did I do to fix the situation?

First, I confessed and came clean. I said, “Yes, I admit that when we were in the restaurant and you asked me if that was a chicken nugget and I said yes, it was really fried fish. And even though you said you liked it, I felt horrible, because I was teaching you it was ok to lie and that I was willing to lie to you. And it took me forever to figure that out. But what I know is I don’t want to do that ever again.”

Second, we all sat down and discussed the importance of eating certain foods and why. They explained why certain foods grossed them out and it helped give me some perspective. It also made me realize when I was a kid, my parents did the same thing to me. I didn’t like it either yet here I was doing the exact same thing. So yeah, I called my parents and asked them about it. And surprisingly they admitted their parents did it too and they didn’t like it either. I was like, OMG, what did I just stumble on? Was this just a trait from my family or could others relate? I was most curious and decided it was my job to find out (more on that mission later!)

Third, my kids and I made up a list of rules and promises. I was going to make an inventory of all the new foods I wanted them to try and we were going to figure out ways to prepare them together. The deal was, they had to at least try it and if they didn’t like it, we would have a back up plan. For us, we stocked the frig with yogurt, something they could grab on their own with no preparation.

And low and behold, with these three basic steps in place, our kitchen transformed.

It didn’t happen overnight but it wasn’t long before their favorites were a long cry from plain pasta with butter. And even though fish hasn’t made it to the top 10 list, we are working on it.

What I discovered, was that all the pretending took up far more energy than just playing it straight. And now when my kids take a bite of something new, we can all celebrate in the accomplishment. And as for figuring out the interesting legacy of pretending in my family, stay tuned…and if you can relate, I’d love to hear your story.

Yes, you read that correctly: Peach Biscuit Soup.

It's all the rage in my house with the kids. And when I take a nibble, just to check the flavor, I have to say...it's surprisingly good. But if you are watching your weight or have promises to stay away from carbs (like I do!) the aroma is enough to satisfy!

Peach Biscuit Soup

For the Biscuits:
1¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup granulated sugar
½ cup cream cheese, chopped into ½-inch cubes
1 cup milk

For the Peach Sauce:
2 dead ripe peaches, pitted and finely chopped (skin on is fine)
1 cup apple or peach juice
¼ cup maple syrup
optional: a handful of blueberries

Heat the oven to 375 degrees with the rack placed in the center. Mix together the flour, baking powder, salt, and sugar until it is well combined. Add the cream cheese and lightly toss without overworking the flour. Add in the cream and mix until the batter comes together. Do not overwork the batter or the biscuits will become tough. With a round 3-inch cookie cutter, or a cup, cut out approximately 8 biscuits and place them on a silpat-lined sheet pan. Bake for 15 minutes, until golden.

Meanwhile prepare the peach sauce. In a small sauce pot over medium high heat combine the peaches and juice. Cook the sauce for 10 minutes while stirring occasionally. If the liquid evaporates, add in a little water. When the peaches turn soft, reduce the heat to medium low and add in the maple syrup and cook the sauce for another 3 minutes. Turn off the heat and set aside to rest.

To assemble, place a biscuit in a shallow bowl and spoon the peach sauce over it. Add in a little liquid and let the biscuit sit for a minute to absorb it. Add in a handful of the optional blueberries for garnish. Serve immediately with a spoon.

Labels: Biscuits, Breakfast, maple syrup, Peach, peach sauce

Omelets are a great way to use up leftovers or incorporate your favorite ingredients into a fast and easy meal. This recipe is simple, but anything can be included just minutes before covering the pan to melt the cheese. Just be sure whatever you add is at room temperature.

My kids sometimes like super cheesy omelets for dinner; it makes them feel adventurous in the kitchen and that rules can be whatever you want them to be. It's a fun break from the norm for everyone.


The Perfect Omelet
makes 1 servings

½ tablespoon olive oil
2 large eggs, whisked in a small metal bowl until frothy
1 teaspoon salt
1 dash freshly ground black pepper
¼ cup shredded Monterey Jack cheese
½ cup your favorite ingredient or leftovers (such as: crabmeat, chicken, fish, mushrooms, broccoli, salad left overs, casserole leftovers, carmelized onions, to name a few)

Slick a small non-stick omelet pan with the oil and place it over medium heat. When the pan is hot, pour in the eggs, swirl the pan to create an even layer of eggs, and let them cook undisturbed for about 2 minutes. Add the salt, pepper, cheese, and your favorite ingredient. Cover the pan for about 1 minute to melt the cheese. With a rubber spatula, loosen the omelet from the pan and fold in half while sliding it from the pan directly onto a warm plate. Serve immediately.

Labels: Breakfast, cheese, leftovers, Omelets

I love mini burgers: they are easy to prepare, can be designer made, and most recently, are an affordable meal. With 5 mouths to feed and the mounting concern of keeping family meal on budget, mini burgers provide lots of opportunity for great value and flavor.

For starters, mini burger pattys can be made with just about anything: beef, chicken, buffalo, tuna, or shrimp. Whatever is available and most affordable based on where you live. And if you mix it up and serve a few different types, every burger is unique, making dinner just that much more exciting.

Next, it's really important to focus on small details. What do I mean? To dress up the patty I like to toast regular inexpensive bread in a waffle iron. The indentations add some finesse.

Also, instead of using store-bought ketchup, what about just dressing it up with a dash or sauteed onions or a bbq sauce.

The real trick is to take something ordinary and make it extraordinary.

And once you have this concept down pat, it will become routine in your kitchen and allow you to make every meal that much more full of potential.

Mini Burgers with Waffled White Bread
Makes 4 Servings

3 pieces sliced white bread, crusts removed
9 ounces ground beef, or ground meat or seafood of your choice
½ teaspoon kosher salt
2 tablespoons chopped parsley, plus 12 sprigs, for garnish
2 tablespoons olive oil
12 thin slices Cheddar cheese, about 2 inches square

Preheat an electric nonstick waffle iron to medium. Place a slice of trimmed bread in the center of the hot iron and press down hard to toast and perforate the bread for 1 minute, or until the waffle design has browned itself onto the bread. When toasted, cut each slice into square pieces about 1 inch by 1 inch. You should have enough bread for 12 mini-burgers.

In a medium bowl, combine the beef, salt, and chopped parsley, and mix well with your hands. Remove a heaping tablespoon of the mixture—a little less than 1 ounce—and roll it into a ball. Flatten it slightly into a patty no thicker than 1 inch. Repeat until you have made 12 mini-burgers.

Warm a cast-iron skillet over medium-high heat. Slick the skillet with the olive oil. (Alternatively, if you’re using a grill, cook the mini-burgers on a sheet of heavy-duty aluminum foil perforated several times with a fork to allow the juices to drip away.) Cook the beef burgers (see below for other meats and doneness), no longer than 1 minute per side for medium-rare, topping with the optional cheese as soon as you flip. Serve each burger between 2 slices of waffled bread, with a sprig of parsley on top.

Cooking Times:
Beef: 1 minute per side for medium-rare
Chicken and Turkey: 2 minutes per side, or until opaque inside
Buffalo: 1 minute per side for medium-rare
Salmon and Shrimp: 1½ minutes per side, or until just opaque inside

Labels: Comfort Food, mini burgers, potential, small bites