So back-to-school. The week that rivals New Years for clean-slating more than any other. You’re making plans, you’re making resolutions, you’re waking up at 3:00 in the morning saying “I am not going to allow math homework be my undoing this year. I’m not I’m not.” Perhaps you’re also resolving that it’s finally time to get on track with family dinner, to impose some structure into your mealtime, but then you talk yourself out of it again…maybe next month….there’s too much going on right now for all of us. I’ll start later, another week, when things calm down. I want a week when there’s no lunch-packing routine to deal with, no kid’s-been-placed-in-the-wrong-class stress, no brand-new-school drama, no soccer tournament to coordinate, no presentation for work that you’re going to be obsessing over, no activities that are going to disrupt and distract from all the planning and cooking. [Read more →]
August 25th, 2014 · Dinner, Dinner: The Playbook, Rituals, Seafood
August 22nd, 2014 · Uncategorized
There’s still a week left to go before school starts, but already the back-t0-the-grind jitters are creeping into our last few vacations days at the beach. The girls’ class schedules arrived yesterday by email — this is when I long for the days of snail mail notification — and now, when I close my eyes, all I seem to see on the back of my eyelids are calendars and meetings, sports schedules and to-do lists. It’s all good — there’s richness in the chaos, etc etc — but I’d be lying if I said we weren’t all sleeping a little more restlessly. As usual, to deal with this, I turn to the age-old “Distract-Don’t-React” strategy (also known as denial): We asked the girls to pick their most favorite dinners to ride out the rest of the season. Here’s what we’ll be weeping into/dining on as we head into the final week of summer.
Saturday: Salad Pizza (or Taco Pizza, which is in the new book — stay tuned!) Why? “It’s fun because it’s a mix of two things that normally don’t go together — salad and pizza and tacos and pizza.” –Abby. (Plus, you can grill the dough on the Weber — just grill one side, flip over, add toppings and cover with the grill lid.)
Monday: Shrimp Rolls (in the new book — my pick as well) “It’s my favorite. Plus, we always have it in South Carolina because the shrimp is really fresh down here.” -Abby
Tuesday: Tony’s Steak with Double Mustard Potato Salad and Something with Beets Why? In Abby’s words ‘I don’t even need to give you a quote.’” (I think she means that steak speaks for itself; see my instagram feed last night.)
Wednesday: Picnic Chicken with Crispy Chick Peas Why? “They are so much more appetizing than regular chick peas. And the chicken is soooo good for lunch the next day.” -Phoebe
Thursday: Grilled Tuna Sandwiches with Salsa Fresca (or, for Abby, with a side of sushi rice) “I like it because it’s not fully cooked so it reminds me of going out for sushi.”
Friday: Salmon Salad Why: Me: “We have this one so much, though.” Phoebe: “Well, do it again.” (This is in my first book, but there’s a version here.)
PS: **CASTING CALL*** Who needs a little hand-holding when it comes to back-to-school dinners?? I’m teaming up with K.J. Dell’Antonia over at New York Times’ excellent Motherlode blog to help a family through a week of new meals using recipes from Dinner: The Playbook, the Times, and Bon Appetit. Head over there to read my piece and enter.
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August 20th, 2014 · Kitchenlightenment, Organizing, Strategizing, Planning
So I need your help: After seven years of garden variety family wear and tear, our red dining chairs are just about on their last legs. I get so many comments about them on this blog that I thought you might have some strong opinions about what the next ones should be. We’re not exactly sure what we want yet, but we know we want them to be red, comfortable, on the modern side…and available in knock-off form (!). Based on this criteria, we’ve narrowed it down to the nine you see above. Vote for your favorite in the comment field below and I’ll choose one reader at random to receive a copy of both Dinner: A Love Story and, almost hot off the presses: Dinner: The Playbook. (When I hit the bigtime, maybe then I’ll be able to offer a full dining set as the giveaway — and maybe not even the knock-offs.) Your choices:
1. Tolix Chair 2. Globus Chair 3. Salt Chair 4. Thonet Vienna Chair 5. Wishbone Chair 6. Thonet Era Chair 7. Navy Chair 8. Saarinen Tulip Chair 9. Eames Molded Chair.
Contest ends Thursday, 8/21 at noon ET. Good luck! UPDATE: The winner (Rosie: #384) has been notified. Thanks for playing everyone!
RIP my beautiful red chairs that are no longer available on the interweb (as far as I can tell).
Related: Click here for a massive modern chair resource.
August 18th, 2014 · Dinner, Grilling, Pork and Beef, Travel, Uncategorized
On Saturday we found ourselves in an unusual predicament: It was 4:00 and we hadn’t decided what was for dinner yet. Oddly, if it were a normal weekday at home, this wouldn’t be an issue. But we were on vacation, and as anyone who has read my first book (or read the post “My Drill Sergeant of Leisure“) might recall, on vacation, we like to lock down the dinner plan over morning coffee. This way we don’t steal away a single unit of psychic energy from what should be the only order of business: kayaking, swimming, pretending-to-read-but-really-napping. (OK, so that’s a few orders of business.) Andy’s idea of hell is wandering a packed grocery store with other sunburned dinner-makers at 5:30, the time he should be mixing up an icy, limey Gin and Tonic on the porch.
But this is where we found ourselves nonetheless. We knew we wanted to grill — that was a given. But what? A family meeting on the pool chairs didn’t yield any obvious candidates: One kid wanted burgers, the other wanted fish. I suggested the old healthy stand-by, yogurt-marianted chicken, but Andy wasn’t in the mood. (I think we’ve made that twice a week all summer long.) And plus, we didn’t have time for any marinating.
I should’ve known that we’d wind up anchoring the plate to grilled sausages. No matter where we are in the world, there is a variety to choose from (pork, chicken, lamb, veggie) to suit different tastes, they can be grilled (we’re at the beach so there is a moratorium on oven use) and they don’t require a single second of prep-work, a crucial quality when there is a bike begging to be ridden. To round out the ideal vacation dinner formula (grilled something + fresh something + something the kids go crazy for) we added cucumber raita and a puffy, salty grilled flatbread, which Phoebe said tasted like a doughnut. Done and done.
Grilled Sausages with Cucumber Raita and Grilled Flatbread*
1/2 cup plain yogurt (if you have time to strain the yogurt, add yogurt into a strainer lined with a coffee filter and let sit over a glass in the sink for a half hour)
juice from 1/2 lemon
1/2 teaspoon crushed garlic (or garlic powder)
1/4 teaspoon cumin
1/4 cup olive oil
salt and pepper
handful fresh mint, chopped
3 cucumbers, peeled, seeded and chopped into bite size pieces
2- 2 1/2 pounds good-quality sausages (extra credit for merguez, but can be hard to find, we did a mix of sweet and hot Italian)
1 16-ounce ball pizza dough, divided into four pieces and placed on a cookie sheet
In a medium bowl, whisk together yogurt, lemon juice, garlic cumin, olive oil, salt, pepper, and mint. Toss with chopped cucumbers and chill until ready to serve, so flavors meld.
Meanwhile, heat your grill. When coals are medium-hot, add sausages and grill and turn until cooked through, about 5-10 minutes depending on thickness. Remove from grill and cover with foil to stay hot.
Meanwhile, brush each ball of dough with olive oil, then using your hand and fingers, flatten and press into pita-size pieces. Flip the dough as you shape it, so oil is covering the entire ball of dough. Sprinkle with salt. When the sausages come off the grill, add the dough to the bread and flip a few times, making sure they don’t burn, until cooked through and puffy, about 5 minutes total.
Vacation dessert is never hard to figure out when you have access to Good Humor Bars. (The only dilemma: Toasted Almond or Chocolate Eclair?)
P.S. As for styling the photo with starfish: Guilty as charged.
August 15th, 2014 · Uncategorized
When I have a bag of pre-mixed cobbler topping ready to go, I am always a half hour away from the best summer dessert. (Also nice if you’re traveling somewhere and don’t want to buy or schlep all your baking supplies.)
Is it November 4 yet? Just pre-ordered what is sure to be the cookbook of fall 2014.
The Lost Art of Conversation. The link is old, but the topic will never be.
Beastie-fans-turned-parents will freaking love this.
Hooray! Bon Appetit‘s Best New Restaurant nominees are out.
I’ve always been impressed by Times reporter C.J. Chivers, but I think I’m more impressed with his 12-year-old, striped-bass-filleting son.
Speaking of kids in the kitchen: I had a quart of buttermilk in danger of going bad, so yesterday I handed my girls two recipes: Blueberry Buttermilk Muffins (winner; bookmark it!) and Buttermilk Ranch salad dressing. (We’ll get to striped bass ceviche some day.)
This might be one of Roz Chast’s all-time greatest cartoons. Maybe because it describes the exact the way I get things done.
Still a few weeks of summer left to squeeze in a seafood boil.
In my fantasy of fantasies, my walk-in pantry will one day look like this. (But first: a house with a walk-in pantry!)
Book Update. Look what landed on my doorstep this week! Publication is two weeks away, but I have a few readings/events lined up that I wanted you to know about: September 9: Spoken Interludes (Hastings-on-Hudson, NY); September 13 Powerhouse on 8th (Brooklyn); September 21 “A Barn Raising Brunch” (Great Barrington, MA); October date TBD: Mom2Mom (Chicago). Hope to see you on the road!
Have a great weekend.
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August 14th, 2014 · Domestic Affairs, Entertaining, Rituals, Uncategorized
You know when you go to someone’s house for dinner and you walk out of the house three hours later thinking, We might have some room for improvement, parenting-wise? That’s what happened last summer when we went to visit our friends, Will and Alaina, and their excellent kids, Eli and Bee. Will is a freshly-retired 20 year veteran of the US Navy who spent several years deployed to Iraq and Afghanistan as a forward air controller, and man: to borrow a vaguely military-sounding phrase I heard once, that family had their sh*t locked down tight. Their kids greeted us, smiling, at the door. Eye contact was unwavering. Conversation: superb. Engagement: total. And the most impressive thing of all? When dinner was over, the kids rose from their chairs, cleared the table, and — it never gets old — cleaned up the entire kitchen without being asked. It’s been exactly one year since that night, and Jenny and I are still talking about it, still marveling at the precision and can-do spirit of the whole operation. So we asked Cmdr. Mackin, who in addition to his military career, happens to be a supremely talented writer of fiction, to let us in on his secret. He went deep. — Andy
As I transition from a Navy career to life as a full-time writer, I’m lucky to have Andy as an editor and friend. As the editor of my forthcoming collection of short stories, he’s helped me find direction in jumbled piles of miscellaneous thoughts. As a friend, he’s imparted essential knowledge regarding the publishing world (e.g. former editors at fancy men’s magazines do not necessarily have organized closets full of beautiful Italian shoes) that would’ve otherwise taken me years to gain. I like to think I’ve returned the favor, in part, by disabusing him of certain notions regarding the military.
One of those notions is this: Andy is under the impression that my two teenage kids do the dishes because I’ve subjected them to military-style discipline. But the fact is, I’ve rarely exercised military-style discipline in the Navy, let alone at home.
Like other branches of service, the Navy is made up of people from all over the country, each of whom has his or her own ideas about right and wrong, good and evil, not to mention the best way to go about “training and equipping combat-ready maritime forces capable of winning wars, deterring aggression, and maintaining freedom of the seas,” as the Navy’s official mission statement goes. To that end, the establishment of a baseline of acceptable behavior among individuals who must learn to trust each other with their lives strikes me as a good idea.
My first exposure to military discipline came at the hands of Gunnery Sergeant Wise, who, back in 1988, indoctrinated me into the Navy. The first thing he taught me, as I climbed off the bus from Slimesville, was how to stand at the position of attention. Next, he explained that in moving forward, one must step off with the left foot and never the right. I screwed this up over and over, not only because I was nervous, but because I never thought it made any difference. Wise corrected me: left is left, and right is right. Take your first step with one and you begin a journey of a thousand miles. Take your first step with the other, and while you suffer the pain of push-ups, mountain-climbers, and eight-counts, you cover no ground.
As a parent, whose mission statement might read “to produce good human beings,” I want my kids to do the right thing, and to do it well, and for the right reasons. Ideally, they’d have their own motivations to do so beyond fear of reprisal. As it turns out, though, self-motivation is not innate. In order to encourage its development, my wife Alaina and I have enforced time-outs and longer periods of house arrest. We’ve taken away iBots, PS720’s, and Bedazzlers. We’ve made our children scrub toilets, pull weeds, and chisel the sludge from the dark corners of the litter box. But our forays into coercion are often born of frustration. As such, they tend to be subjective, unmeasured, and worst of all, inconsistent.
Saturday, July 13th, 2013. 5:20 p.m. I’d been telling the kids over and over, but it hadn’t sunk in. So ten minutes before our guests were scheduled to arrive, we reviewed who they were and why they were coming: My recent story in The New Yorker had won me an agent. My agent had landed me a book contract. Andy was the editor of that book. Jenny was his wife (and also — as I’d soon find out from Jenny herself, as she stood in my kitchen, while the appetizers that my wife had left me in charge of while she showered burned on the grill — the person behind this blog).
“And writing the book is going to be your job after your retire from the Navy, right?” asked my daughter, Bee.
“Right,” I said. [Read more →]
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August 13th, 2014 · Uncategorized
Tomatoes, basil, corn, stone fruits, lobster, berries, al fresco dining! It’s the most wonderful time of the year. Sure, I could throw you to the DALS archives for a little tableside inspiration (our summer salad series comes to mind at once) but instead, I thought I’d show how a few of my favorite instagrammers are celebrating the bounty.
I’m pretty sure everyone I know has made his or her own version of Vongole in the past week — including us. (For proof, see mine and @andyward15‘s feed.) But I’m certain only @wednesdaychef‘s sweet little Hugo was cute enough to get away with eating it shirtless.
Heirlooms, basil, burrata, and olive oil — nothing we haven’t seen before, and yet…it never. gets. old. Especially when it’s composed like this on a plate like that, @taradonnephoto
It’s pretty hard to convince me to do anything with an apricot besides eat it out-of-hand and whole, but this treatment? Roasted with ricotta and honey? Yeah, this might be the exception. Nice, @kitchenrepertoire. [Read more →]
August 11th, 2014 · Children's Books, Gifts, Culture, Rituals
Both of my kids did a week of sleep-away camp this summer, different camps, during different weeks, which was wonderful for many reasons: They made new friends, they ate new foods, they learned new skills (including sitting on one end of a raft while a counselor jumped on the other, launching her fifteen feet out into the lake). But the best part, at least for me, was the time spent with the sister left behind. I didn’t plan it this way, but giving each of them a week of only child-dom meant, obviously, that we only had to cater to the interests and tastes of a single kid all week long. When Abby wanted spaghetti with pesto, we didn’t have to make a separate baguette with pesto and mozzarella for pasta-hating Phoebe. When Phoebe requested Hatch Burgers, we didn’t have to ask Abby — who has been down on red meat lately — for permission. The novelty was just as exciting when trolling around Netflix and our library’s DVD section. The girls have similar tastes in movies — Ferris Bueller, The Devil Wears Prada, School of Rock, Catch Me If You Can, and Iron Mans 1, 2, and 3 have been hits lately — but there are whole genres that I knew my 12-year-old would like more than my 10-year-old (read: Hitchcock) as well as movies that maybe weren’t quite appropriate for an almost sixth grader. So I got super into lining up Movie Week, setting up the outdoor projector (both indoors and out) and screening a new one every night of Abby’s absence. Here’s what was on the marquee.
Breaking Away (1979)
I remember seeing this during the summer when I was a kid, and cheering out loud when Moocher got on the racing bike, his legs too short to reach the pedals. Phoebe did too, which warmed my heart, and luckily the rest of the movie held up just as beautifully. (Literally beautifully — every scene seems shrouded in a golden glow.) It’s about four working-class Bloomington, Indiana kids (known as “cutters”) floundering around after high school, trying to figure out what to do next, while navigating typical social tensions with the town’s wealthier university students. The Dennis Christopher character, a romantic, cycling-obsessed Italia-phile has got to be one of the greater characters in movies, and the scenes swimming at the quarry are summer exemplified. Bonus: Wow, Dennis Quaid. Wowowow. (Where is the emoticon for fanning my face as though I’m about to faint?) Note: There’s one moment in the beginning when the boys are cruising through campus and Daniel Stern inappropriately comments on some good looking co-eds, so keep your hand on the remote if your kids are little — but the rest of it is totally clean.) [Read more →]
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August 8th, 2014 · Uncategorized
OK, so I know it’s August, and that these last few weeks are probably a good time to relax, slow down, savor what remains of the summer. But the fact of the matter is, we here at DALS have a lot of exciting things going on so I just wanted to call your attention to two of them.
For starters: My next book, Dinner: The Playbook is out in two short weeks — just in time for the back-to-school grind. As you hopefully know by now, this is my 80-recipe, 220-page response to the email I get more than any others: “I love family dinner. I want to have family dinner. But I don’t know how do family dinner. Where, pray tell, where do I begin?”
You begin with this book, which will be officially out on August 26. But you might want to think about pre-ordering today because I am lining up a pretty awesome giveaway during pub week that I need to keep mum about. All I’ll say is that it will help to have a copy of the book around in order to participate. (And big huge thanks to those of you who have already done so — I don’t want to go all NPR on you, but this blog could not exist without you.)
Next up: Did you see that delicious looking sandwich over there in my right margin? For the next few weeks, Mouth, the super-fun indie-food packager is offering 20% off to all Dinner: A Love Story readers on any of their products. All you have to do is type in the code DALS20 when you check out. I for one have my eye on that New Baby Taster.
Have a great weekend.
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August 7th, 2014 · Sides, Salads, Soup, Vegetarian
I had such buyer’s remorse the other day. But sometimes, that’s a good thing.
I’ll start at the beginning. Instead of writing from home last week, I decided to set up shop at the Starbucks that was down the block from my daughter’s camp. That way, I wasn’t wasting any time in the car, I was maximizing my time working, and I was only ever ten feet away from re-caffeinating, should it come to that. (Note: It often comes to that.)
The only problem? I was also ten feet away from those delicious coffee cakes, the ones they offer to heat up for you? (Yes, please.) And the egg biscuit sandwiches. You know, those things are not awful. Neither are the blueberry lemon scones. I bought one to bring to Abby after camp, but ended up eating it myself as I cranked away at the laptop, too productive to leave, too lazy to walk outside to get something a little healthier. (Not to mention, too greedy to risk giving up my table near the coveted computer outlet.)
By Day 3, I had had it with the baked good bacchanalia. I needed something for lunch that included a vegetable. As usual, though, I was pressed for time, and starving, and the only thing I could find nearby was a Whole Foods in a strip mall. Against my better judgement, I headed to the prepared food department to see what I could grab quickly. Hmmm. Salad bar? Too complicated. Tandoori potato flatbread sandwiches? Too carby. Sushi? Too expensive. But next to the chopstick display [Read more →]
August 5th, 2014 · Uncategorized
Remember this one? I found myself re-reading it the other day — sniffling away again, as usual — and thought it was high time I re-issued it — just in case there are any new readers here who have never had the chance to download a copy, or just in case you have kids who need to squeeze another book or two onto their summer reading logs. SO: For a LIMITED time only, I am unlocking the page where you can download our 2012 e-book 121 Books: A Very Subjective Guide to the Greatest Kid Books of All Time for FREE. Click here for more details, and please spread the word.
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August 4th, 2014 · Entertaining, Rules
We entertain a lot. For us, it’s the best way to combine two things that we love to do: See friends and cook food. Hardly a weekend goes by when we don’t have someone over, whether its our parents (grilled yogurt-marinated chicken), our daughter’s piano teacher and her husband (grilled fish tacos with pineapple salsa), or our favorite babysitter (Korean pancakes). This past weekend, we had a dinner party for eight, and, to lessen the host’s load a bit, everybody came with something delicious, which was lovely: Prosecco and cured meats, ingredients for a special cocktail, and best of all, Sara’s homemade graham crackers and homemade marshmallows for homemade s’mores, which — as we were eating them outside under the patio lights, dyyhhing of happiness and gratitude – really reminded us about all the things that make a dinner guest a good dinner guest. Forty-one things to be exact. Here goes:
1. Don’t start eating before the host sits down. Even when the host says, “The steak is getting cold! Don’t wait for me to sit down!”
2. If the host doesn’t remember to raise a glass before eating, there should be nothing stopping you from doing it yourself. It doesn’t have to be clever or profound. A simple “Cheers, thanks, it’s so great to see you guys” will do.
3. “Cheers to you guys, we honestly never thought you’d make it this long” will not.
4. Try not to come empty-handed. A small host gift is always appreciated, especially when that small host gift is a 90-year-old, leather bound, playing-card size book of English poetry from something called the “Little Leather Library” that happens to contain the very poem your host’s father read to her on her wedding day. (Linda and Hubert, you guys win Dinner Guests of the Year.)
5. A tiny Weck jar filled with homemade purple-basil infused simple syrup that, drizzled over some gin and ice, upgrades the evening’s cocktail hour exponentially? Yeah, that works, too. (Simone, a very close second.)
6. We are big fans of giving farm market host gifts — a dozen fresh eggs, good bacon from that upstate farm, the pomegranate chutney we can only get a few times a year — but there is nothing wrong with a bottle of wine, ever.
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As children of the 80s, we didn’t have the most ideal exposure to seafood. It consisted mostly of Martini glasses filled with flaccid shrimp at our parents’ cocktail parties, Filet-o-Fish sandwiches, which our dads ordered from McDonald’s when they were trying to be “healthy”; and dreaded trips to the fish market, which smelled an awful lot like low tide. There, our mothers would order frozen flounder while we’d pinch our noses: People actually eat this stuff? Now, thanks to better access to fresh fish and a few clever maneuvers, our children are more evolved about seafood than we were. Meaning: They actually like it. Here, our strategies for getting our kids (and yours) to appreciate fish.
Work Fish into Vacation
We always have better luck introducing the girls to new things when we’re on vacation and the vibes are trending positive. In South Carolina a few summers ago, the kids caught a bunch of sea trout on a half-day fishing excursion; we later grilled and ate them on sandwiches with slaw. On a trip to Block Island, we celebrated our arrival by going straight to our favorite lunch joint and ordering lobster rolls, thereby establishing the pattern for the next summer we visited, and the summer after that. We work the food-vacation connection hard so that when we served grilled sea trout at home, it’s seen as a reminder of good times. Instead of, you know, an affront to their very existence.
Fry, Fry Again
Okay, fine. Maybe our fathers were on to something with their Filet-o-Fishes. Pan-frying is never a bad move when you’re trying to optimize a kid’s eating experience. We’ve had excellent luck serving breaded flounder and gray sole with homemade tartar sauce, or yes, ketchup. Master this and you can 2.0 the technique with fish cakes (shown above), which stretch a small amount of fish into a solid dinner when shaped into patties with corn and herbs, and then fried to golden bliss.
East Them Into It
Once or twice a month in the summer, we’ll steam a couple dozen littlenecks in some white wine with olive oil, shallots, and Sun Gold tomatoes — and then toss it all with spaghetti and fresh herbs. The first time we presented this to our daughters, we did not expect them to eat the clams. (That’s a big ask of a little kid.) They merely got acquainted with the broth that was crazy good when doped up with a slab of crusty bread. Eventually, the girls grew curious about the source of all that salty, meaty flavor — and victory was ours. –Andy and Jenny
Fish Cakes from Dinner: A Love Story. See the book for recipe.
P.S. My go-to resource for choosing fish responsibly.
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You know what’s so funny? Sometimes I can spend an entire day thinking about or preparing or shopping for dinner (especially if we are having a bunch of people over) and not be nearly as happy with what ends up on the table as I am when the kitchen is all tumbleweeds, and I spend about thirty seconds scrambling for a plan.
We have been on the move this summer — traveling to Alaska, as you know, Seattle, Chicago, Virginia, and Quogue. And it’s been awesome. The girls have sailed on wooden boats in Seattle lakes, and cheered on the Cubs at Wrigley. (I’m extremely lucky to have college roommates who chose really cool places to live.) They have eaten halibut, salmon, oysters, fried chicken, coconut cream pie, triple berry cobblers, and have done a summer’s worth of s’moring already. There has been a week or two of camp squeezed in, too, but for the most part, we haven’t bothered to put the luggage away — last weekend, actually, we didn’t even bother to unpack. Other than the fact that I haven’t had a whole lot of time to work (hence the gaps in posting, forgive me!) it’s been nice to have so little structure, to wake up in a new place and not have to be dressed and out the door by 8:00, shoes on, lunches packed!
The thing about this no structure month, though? Generally, I find myself returning home to a fridge that resembles a bachelor’s. (I know, cry me a river.) Last week, we walked in the door from Chicago close to dinnertime and found the wilting remains of a Savoy cabbage from the week-old CSA bag, two shriveled avocados in the fruit bowl — one barely usable — and my sourdough starter that some of you more careful readers might remember I made in a fit of DIY Excitement two weeks ago upon my return from Alaska. I wasn’t about to (finally) make those (long-promised) sourdough pancakes (soon!), but the sight of the starter reminded me of our Alaskan Seafood Stash in the freezer. Before we left Homer, we had all the halibut Phoebe caught vacuum-packed, frozen, and shipped to us — along with some salmon and something called Alaskan Sweet Shrimp that we couldn’t resist. And there it all was, in our freezer begging to be put to use. [Read more →]
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July 21st, 2014 · Picky Eating, Uncategorized
Last week I was driving with my best friend — Leonard Lopate, obviously — whose guests were two parenting podcasters: Dan Pashman, host of “The Sporkful,” and Hillary Frank, host of “The Longest Shortest Time.” They were discussing “Raising Adventurous Eaters,” and had some good advice for parents of picky eaters — I’m happy to report that family dinner and the idea of repeated exposure came up a few times. But my favorite moment in the radio segment occurred at the end, when a listener called in to share how she raised her kids to love vegetables — specifically peppers. It sounds like her children are all grown now, but she still could not mask her delight when she told Lopate and his panel that the way she got her kids to eat bell peppers was by asking them to close their eyes before eating one, then seeing if they could correctly identify the color — red, green, or yellow? As her kids tested, they tasted, as they tasted they got their daily intake. I thought this was pretty hilarious — and I couldn’t help but think of endless options for riffing, especially now that the farmer’s market is exploding with crazy varieties of just about every vegetable. Carrots: Orange, red, or white? Tomatoes: yellow, red, green? Beans: purple or green? Eggplant: Purple or white? Beets: Red, orange, striped, golden? I could go on. I’m sure you could, too.
Anyway, thanks for the tip, Sidney* from New Jersey, whoever you are!
Related, Oldie but Goodie: Can you tell the difference between white wine from red wine when blindfolded? Don’t be so sure. (And don’t do this one with the kids.)
*I think that was your name. Forgive me, I didn’t re-listen.
Photo: Edible Cape Cod
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July 17th, 2014 · Seafood
So if it’s all right with you, I’m just going to use this blog to pretend that we’re still on vacation in Alaska — which is another way of saying that we are all going to be eating salmon every day, three times a day.
And if you follow our lead, you will NEVER tire of it either. It helps, of course, to have access to crazy-fresh wild Alaskan salmon. And it also helps to be staying with friends who know how to expertly fillet that salmon, then proceed to spend the next few days showing us how to smoke it, harvest its eggs, pickle it, cure, grill, roast, and mix it into untold numbers of spreads and salads.
We still have a ways to go with our Sockeye skillz — until now, my greatest talent in that department was choosing the right filet at the Whole Foods seafood counter — but we did manage to pick up few special techniques and bring them home with us. Lest you think this blog, founded on the principle of get-it-on-the-table-and-get-it-on-the-table-fast, is going all DIY on you, I’m presenting the easiest one first: Gravlax. I had always heard that curing fish on your own was a fairly straightforward process, but not until I witnessed Andy make his own did I really believe it. The whole thing takes about 10 minutes of hands-on time and then a few days of doing absolutely nothing but waiting. Which was definitely the hardest part.
In a small bowl, combine 2 tablespoons salt, 4 teaspoons sugar, and 1 teaspoon freshly ground black pepper. Rub this mixture into all sides (skin, too) of skin-on salmon filets (bones, removed, about 1 1/2 pounds). Place a large handful of dill in the bottom of a shallow glass baking dish. Put one piece of fish, skin side down, on the dill, top with another bunch of dill, add another piece of fish, skin side up, and top with one last bunch of dill. Cover the dish with plastic wrap. Set a plate (larger than the salmon) on top. Place 2 heavy cans of food on top of the plate and refrigerate for 24 to 36 hours. When it’s ready, separate filets, then slice thin pieces on an angle. Eat however you love to eat gravlax, but my preferred way is shown above, on top of a Finn Crisp, with cream cheese, dill, and capers if you have them. It’s been my breakfast every day this week.
This post was made possible by our masterful fishmonger and host, Dan Coyle.
July 15th, 2014 · Travel, Uncategorized
We don’t even know where to start with this one. We have just returned from a two-week vacation in Alaska, and the prospect of adequately capturing the magic of the experience seems about as overwhelming as the state itself. You know that feeling you get when you’re on vacation, the one where you just keep looking around and thinking “How can I get more of this into my life at home?” Well multiply that by a thousand and you’ll get a taste of what we’re dealing with. Even though Alaska is now 4500 miles away and almost a full week behind us, we are still living on (and, in the case of our gravlax and halibut) dining on the memories.
We were lucky enough to be staying with our friends Jenny and Dan in and around Homer, a five-hour drive from Anchorage. (Dan is the man behind The Talent Code blog and book empire, and a big DALS favorite, as longtime readers know.) They have four kids and roughly seventeen thousand friends, so visiting them was like being folded into a giant family reunion, complete with glacier hikes, midnight beach picnics (it never gets dark in a Homer summer), and a weekend at the family camp, which was a long boat ride away, and the scene of, among other things, an epic Fourth of July party worthy of an entire post — no, an entire blog – in its own right. Actually, it would be easy to devote every DALS post for the rest of 2014 to this trip — that’s how much fun we had — but we have somehow managed to whittle it down to 21 rules, recipes, and stories from the Last Frontier. And because we don’t see our post-vacation high waning any time soon, you can be sure there will be some Alaska-inspired recipes coming down the pike later on this week as well. Trust me, you’re all in for a treat. – Jenny & Andy
21 Things We Loved and Learned in Alaska:
1. We don’t know how to do anything. People in Alaska, on the other hand, know how to do everything. And by everything, we don’t mean, like, caulk their bathtubs and install new wiper blades. We mean, like, build their houses and find water sources and install sewage systems and mill their own lumber and navigate stuff without getting lost or dead and clean fish and roast whole pigs and read tidal charts and tell edible plants from ones that will kill you and drive boats and not just fly planes but BUILD planes. (Yes, we met a guy who builds his own freakin’ planes, and he was awesome.)
2. Frosted Cherry Pop-Tarts are the perfect snack for a hike, particularly when eaten on the deserted shore of a glacial lake with bald eagles and sea planes flying overhead, and SUV-sized chunks of blue ice out there, melting slowly in the sun.
3. “There is always a lucky spot on the boat.” This is what Capt. Dan told us as we headed out to spend the afternoon fishing in the cold blue waters of Kachemak Bay. Capt. Dan is as trustworthy as they come, but we had our doubts: When you’ve got five lines in the water, how could one really be any better than the others? But sure enough, Phoebe and her new pal and fellow 12 year-old, Zoe, proceeded to spend the next two hours hauling in fish after fish — three halibut, between 15 and 20 pounds each (shown above) along with a few black cod – as the rest of us looked on. Later on this week, we’ll show you what everyone made with the day’s catch. [Read more →]
July 2nd, 2014 · Birthdays, Holidays, Celebrations
We here in the DALS house are going to be traveling a bit over the next week or so, and I’m not entirely sure how much I’ll be able to chime in while I’m away. (I reserve the right to change my mind.) So here is a little round-up to hold you over til we return. Have a great Fourth and Happy Summer!
A guide to 1600 swimmin’ holes (dropping the ‘g’ is required, says my husband) across the US and Canada.
I made this Strawberry Shortcake last weekend for guests and it rocked. (If you added some blueberries in there, it would be the perfect red, white, and blue Fourth dessert.)
With this news, Grand Central Terminal, perhaps my most favorite building on earth, just became my favorite-ist to the hundredth power.
Everything tastes better when these string lights light up the patio table.
Before I travel to any major city, I pretty much always check the BA Weekender Guides at Bon Appetit — where to eat, stay, visit — and they’ve never failed me yet.
We are not soda people in general, but if we were, our fridge would be stocked with this all summer long.
Andy has had this on repeat all week, and as far as I can tell, he shows no signs of letting up any time soon.
Can’t you see these make-ahead Chocolate Caramel Picnic Puddings being the perfect way to end your Fourth celebration? (And if you have time, check out the entire site, masterminded by two supremely talented food-world vets.)
Or as long as we’re on the subject of make-ahead treats: Molly’s Strawberry-Yogurt Pops. (Scroll down a few posts.)
No such thing as too young when it comes to reading aloud to your kids.
Thanks to everyone who participated in my Dinner: The Playbook challenge. Random House helped me put together a mini-slideshow of some of our favorite pics (scroll over to see who submitted each one) but you can also just find them on instagram by searching the hashtag #dinnerplaybook. Hope you all had fun. (And thanks Max W. and Maggie O. for all your hard work on this!)
No doubt you’ll be throwing some dogs on the barbie this holiday weekend. To celebrate this decidedly happy occasion, and to call attention to their “What’s in Your Hot Dog” campaign, Applegate has offered to give away “Weinervention Kits” (hot dogs, buns, relish, grill tools, and everything else) to two lucky DALS readers. [Read more →]