Momofuku Cornflake-Chocolate Chip Marshmallow Cookies

We love our local library. It has become our home away from home for the boys and me. We have our routine when we arrive in the Children’s Department: commandeer a table, scurry off to find books, pile any finds on the table, then read some and reserve others to be read at home. As the boys get lost in the books, I’ll browse for food-themed children books like this one(and the impossible-to-find The Magic Tree House Book #15).

I recently came across this gem. Check out this trailer for this adorable picture book:

Cooking with Henry and Elliebelly by Carolyn Parkhurst is a sweet story of big brother Henry and little sister Elliebelly pretending to have their own cooking show. My boys love the fun dialogue and I adore the illustrations by Dan Yaccarino. The featured recipe in their make-believe cooking show is a raspberry-marshmallow-peanut butter waffles with barbecued banana bacon. Sounds crazy, imaginative but strangely delicious, right? And something that could truly come out of the kitchens of Christina Tosi’s Momofuku Milk Bar.

Christina Tosi is the winner 2012 James Beard Rising Star Chef and pastry chef at David Chang’s Momofuku Milk Bar in New York. She is also the mastermind behind one of my new favorite cookbooks, Momofuku Milk Bar. The thing is INSANE. Cereal Milk Ice Cream (made from the milk at the bottom of sugar cereal), Compost Cookies (chocolate cookies with salty pretzels and coffee grounds), and Liquid Cheesecake (barely set cheesecake layered on top of carrot cake). Holy sugar. Henry and Elliebelly would be all over these recipes!

So in the spirit of Henry and Elliebelly, the boys and I made a batch of Tosi’s Cornflake-Chocolate Chip Marshmallow Cookies. These bad boys require a 10-minute creaming process to infuse the cookies with extra butter and sugar. And it includes a cornflake crunch that is so addictive, you will be snacking on it and not even realize you’re doing it. These cookies are as sweet and buttery as it gets. And quite possibly the most complex and fun cookie you will make and/or eat.

Check out the video and recipe here on Martha Stewart. And if you’re not up for baking from scratch, Williams-Sonoma now carries Momofuku cookie mixes. I think Henry and Elliebelly would approve, wearing pirate hats of course.

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Chicken Pho Naan Sandwich

One of our all-time favorite dishes at our house is Pho, a Vietnamese noodle soup that is equally as complex as it is savory and can almost always keep any cold or chilly day at bay. Pho is made with a magical broth and is served with beef or chicken, rice noodles and various garnishes such as thai basil, bean sprouts, and lime wedges. Oh yeah, and sriracha. Pho and sirarcha were made for each other.

I would try making it at home, but I haven't found the time to make the broth (it takes hours and hours for it to be authentic). So as a riff on the traditional Pho, I wanted to experiment and try making it more portable, a.k.a. a sandwich. There are your typical pho ingredients: bean sprouts, cilantro, basil, tomato, avocado, chicken, hoisin and sirarcha sauces. And then the non-traditional: everything is all wrapped in a tandori naan. The ingredients come together and will remind you of pho. And the naan is perfect wrapper, soft yet sturdy enough to keep everything together without overpowering the other ingredients. It's a small stroke of genius if I do say so myself.

Chicken Pho Sandwich
Makes 4 sandwiches (approximately $7.92 per serving)

INGREDIENTS

• 1 package of 365 Everyday Value Tandoori Naan
• 4 tablespoons 365 Everyday Value Organic Hoisin Sauce
• 2 tablespoons sriracha sauce
• 1 rotisserie chicken, skin removed, meat shredded (1 cup)
• 1/4 cup fresh cilantro
• 1/4 scallions, green parts only, sliced into matchsticks
• 1 avocado, pitted and sliced
• 1 beefsteak tomato, sliced
• 1/4 cup fresh basil (Thai basil if available)
• 1 cup bean sprouts
• 1 lime, sliced into wedges (optional)

DIRECTIONS

1. Heat 365 Everyday Value Tandoori Naan according to package directions. Remove naan from oven and lay out in assembly-line fashion.
2. Spread about a tablespoon of 365 Everyday Value Organic Hoisin Sauce in the center of each naan.
3. Add 1/2 tablespoon (or more if desired) of sriracha to hoisin spread on each naan.
4. Divide shredded chicken and place on top of sauces.
5. Divide cilantro and scallions and distribute on top of the chicken.
6. Divide avocado slices among the four sandwiches, placing them on top of the cilantro and scallions.
7. Add one or two tomato slices on top of the cilantro and scallions.
8. Divide basil and place on top of the tomato.
9. Divide bean sprouts and distribute equally among the four sandwiches and place on top of the tomato.
10. Season with salt and pepper and squeeze some lime on top, if desired. Roll sandwiches and wrap with parchment pepper. Serve immediately - no soup spoon required!

I was inspired to come up with this recipe as part of the Whole Foods Market 365 Everyday Value Cook-off. The winning recipe will win a donation in a blogger's name to a local food-related non-profit.

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A Letter to My Future 30-Something Year Old Son

Dear Son,

Now that you have a family of your own, you no doubt have some challenges with your picky eater. You're wondering, "How can this be? I'm a foodie. My wife is a foodie. We get the best produce teleported to us from our virtual CSA!" I know this will come to a surprise, but you too were a picky eater. Especially when it came to eating your vegetables. We tried serving it raw, baked, sautéed, grilled - you name it. You were just like that silly girl Lola from the classic tale of "I Will Never, Not Ever, Eat a Tomato" by Lauren Childs.

So here's a tip I want to share with you that worked for me and your father. Introduce new ingredients with something you know your kids like to eat. So for you, we added veggies to rice. We also found if we got you to help grow veggies in our garden, you were more open to trying it. I've never seen you gobble up tomatoes faster then when we picked them off the vine from the garden in our backyard.

So put away your cookscreens (or whatever you call those fancy cookbooks of the future) and try this one-pot chicken and rice favorite. You loved it as a kid. I think your kids will like it too.

Love,
Mom

Chicken Sofrito 
Adapted from Food and Wine 

INGREDIENTS
1 tablespoon vegetable oil
4-8 bone-in, skinless chicken thighs
1/2 teaspoon chili powder
1 medium onion, diced
3 garlic cloves, minced
2 large thyme sprigs
1 red bell pepper, cut into 1/2 inch thick strips
1/4 teaspoon fennel seeds
1 cup chopped tomatoes
3 cups chicken stock or low-sodium broth
1 cup white rice
2 tablespoons freshly squeezed lemon juice
1/2 cup roasted almonds

DIRECTIONS

1. Preheat oven to 375 degrees. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate. 
2. Add the onion, garlic, and thyme sprigs to the skillet and cook over moderate heat until onion is softened (about 8 minutes). Add the bell pepper, fennel seeds, and 1/2 teaspoon of chili powder and cook, stirring until fragrant (about 30 seconds). Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Arrange chicken pieces on the rice. Bake in the oven for about 30-35 minutes until chicken is cooked through and rice is tender.
3. Transfer chicken to a plate. Discard thyme sprigs, stir in lemon juice and sprinkle almonds on top. Spoon the rice onto plates, add the chicken and serve. 

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End of Summer Corn Salad

Corn: one of the few veggies my kids will actually devour, willingly. They will eat it on the cob, but they prefer to eat corn off the cob. So as the summer corn crops come to an end, I thought I’d share a corn side dish that has proven to be a crowd-pleaser, even if the crowd consists of loads of picky eaters.

Herbed Corn & Zucchini Salad

Inspired by Cook’s Country

INGREDIENTS

1 tablespoon vegetable oil

2 small zucchini, diced (my kids prefer a fine dice)

4-5 ears of corn, cut from the cob (about 3 cups)

3 garlic cloves, minced

2 tablespoons minced fresh basil

1 tablespoon minced fresh scallions

1 tablespoon minced fresh parsley

1 ½ teaspoons lemon juice

salt and pepper

DIRECTIONS

1.  Heat oil in large skillet over medium-high heat. Add zucchini and cook until softened and browned at edges, about 3 minutes.
2. Add corn and cook until deep yellow and softened, about 2 minutes
3. Add garlic and cook until fragrant (about 1 minute) and remove from heat
4. Stir in herbs, lemon juice, salt and pepper to taste and serve.

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Boston Brunchers Review: M3 (Davis Square)

As I’ve mentioned previously, brunch is my absolute favorite meal. Other than waiting for a table at some of the more popular brunch spots, it’s a win-win when it comes to dining out with your kids. What kid doesn’t like pancakes (or in my case, bacon)? And brunch is the few times when it’s totally acceptable to have a cocktail before noon.

But let’s be honest for a moment, most brunch places are kind of the same. You got your eggs benedict, pancakes, waffles, French toast, omelets, etc. So when I heard the Boston Brunchers were going check out M3, Davis Square’s new Southern-inspired restaurant, I quickly jumped at the chance faster than you can say “Meat & Three.”

M3, which stands for the southern concept of “meat and three sides,” is the brainchild of owner and Nashville, Tennessee native Jason Owens. There is a very hip, retro vibe as soon as you walk in. It could be the pretty blue tin decorative ceiling and light fixtures, the kitschy salt & pepper shakers, or the fact that the walls and tables are covered with chalk-board paint. Whatever it is, it is way cool.

While I was not with my kids, I can confidently say M3 is kid-friendly. There were plenty of diners with young children. I know my kids would get a kick out of drawing right on the table with the bowls filled with chalk. While M3 does not have a kids menu, there certainly is plenty of items even the pickiest eater can find enjoyable on the menu.

As a group, the Boston Brunchers were treated to a sampling of their greatest hits when it comes to brunch. We started off with a refreshing pickled watermelon salad with minty goat cheese and cucumber. The combination of sweet and sour plus the silkiness of the goat cheese was a perfect palate cleanser.

Pickles is their thing here. And they do it well. There is the perfect balance of tangy, sour, bite and crunch.

Next came the Scotch Eggs. I’ve never had scotch eggs before, but always wanted to try one. M3’s Scotch Eggs are made with quail eggs, wrapped in a house sausage and deep-fried. I like ordering things I would never make for myself at home. This is definitely one of them.

Then came some true southern dishes according to some of the fellow brunchers who hailed from the south. Our group swooned over the Chicken and Biscuits - house-made chicken patties served between fresh buttermilk biscuits and gravy.

At this point I was getting full, but our server brought out another southern classic - Fried Chicken and Waffles.  And looking around the dining room, this was a popular item. The chicken was cooked perfectly but was outshined by the waffles in my opinion. Hard to compete with made to order waffles stuffed with pecans and topped with cherries.

Athena Yang of Finance Foodie excited to dig in

It was official. We were stuffed. But then it happened. Stack of the fluffiest blueberry pancakes topped with lemon ricotta and house berry syrup. We all just *had* to try it. And so glad we did.

Just as we were all trying to loosen some clothing due to expanding waistlines, the final dish made its entrance: cinnamon bran, texas-style, French toast with apple butter syrup and, wait for it… bacon covered with chocolate. Oh. My. M3’s pastry chef is also a chocolatier and makes and hand-dips the bacon in-house. Over the top? Maybe. Delicious? You bet.

As we all rolled out of there, it was unanimous everyone would return. Maybe only after running a marathon the day before so we would not feel so guilty consuming all those calories. But brunch is supposed to be indulgent. And M3 hits “indulgence” right out of the park. 

Disclosure: Thanks to M3 and Boston Brunchers for hosting brunch, which I received free of charge. As always, all opinions are my own.

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A Page from My Back-to-School (BTS) Playbook

Since I’m still in denial that summer is over (as I mentioned I would be doing in my previous post), I haven’t been thinking too much about Back to School, or BTS as retailers have dubbed it. But I did get a wake up call when I was recently interviewed for a story in the Boston Herald on lunch packing ideas (yes, that was a humble brag!).

You’ll find your fair share of articles on ways to shake up PB&J, healthy after school snack ideas, or how to re-invent the “sandwich.” I thought I’d share a couple of pages from my playbook when it comes to packing my kids’ lunch. And because my boys hate sandwiches (with the exception of PB&J and different versions of it), you won’t find a sandwich idea in the bunch!

Leftovers are key. Pasta, soups, rice dishes and stews reheat well. Make an extra batch to serve for lunch the next day.

Go-To Weeknight Dish: Pasta with Rosemary, Sausage & Tomatoes

Tip: Fill a thermos container with hot water for at least 10 minutes before filling it with food. It will help keep the contents warmer longer. We spring a little extra for the vacuum insulated thermos food jars. They keep the food hot longer and never leak. 

Always pack fresh fruit and veggies. Raw baby carrots are convenient for sure. I find slicing an apple is more likely to get eaten than if I were to pack an apple whole. My boys might not always eat all of their fruits and veggies I pack, but it sends them a message about what makes a healthy meal.

Sliced apple trick from The Kitchn

Tip: Apple corer/slicer will be your best friend. Core and slice an apple and then assemble it back together and hold together with an elastic band. It will help keep the slices from browning!

Pack breakfast for lunch. My boys love hot oatmeal. I add diced apples, raisins, nuts and a touch of brown sugar and cinnamon.

Our favorite steel cut oatmeal brand (it's the uniformity of granulation!)

Tip: Soak steel cut oats the night before. You’ll have perfect oats the next morning when you are packing their lunches. Just add your mix-ins, reheat in the microwave and pack in a thermos container.

I’m a big fan of Easylunchboxes. The bento-style container helps me organize what to pack. The single lid is great for younger kids, especially when lunch is less than 30 minutes long.

Easylunchbox compartments make it easy to pack lunch quickly

Tip: I save small condiment containers whenever we order takeout. They are perfect for holding dips/sauces, dressings and usually fit neatly right in the Easylunchbox.
 

I try not to introduce new foods at school lunch. This often results in a barely-touched lunchbox. I want to make sure they have a good meal to get them through the day. I torture introduce them to new recipes on the weekends.  

Pizza from Pizzeria Bianco: not your everyday hot lunch (but sure wish it was)

Tip: Give yourself (and your kids) a break and let your kids buy hot lunch at school periodically. My son looks forward to Fridays when he can buy lunch (which happens to be Pizza Day at school).
 

It’s tempting to turn to convenience foods or tried and true (PB&J) when it comes to packing lunches. Establishing healthy eating habits takes a little bit of work – but not much. Maybe an extra five minutes. Seriously.

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March of Dimes/Macy's Shop for a Cause

When I started this blog a few years ago, I figured I would blog about a couple of recipes, maybe a restaurant review here and there. I was new to the blogosphere and had little foresight that blogging can extend far beyond a snarky post, a flash giveaway, and some food porn. Blogs and social media can be used for good, helping others in need by amplifying a message to the masses.

That is why I am thrilled to participate in the March of Dimes/Macy’s Shop for a Cause Campaign. If you aren’t familiar with the March of Dimes, they’ve been around since 1938, working to prevent birth defects, premature birth, infant mortality along with advancing maternal and health research. Did you know 1 in 8 babies are born too early? These babies face an increased risk of serious medical complications or death. The March of Dimes is helping moms have full-term pregnancies and research the problems that threaten the health of babies.  

Save 25% on the 25^thand Help Babies

So here’s the fun part – March of Dimes has partnered with Macy’s for a special Shop for a Cause fundraiser. Here’s how it works:

• Buy a $5 Macy’s savings pass and use it to get 25% off regular, sale and clearance merchandise throughout the store as well as 10% off furniture, mattresses and area rugs. The pass is valid in all Macy’s stores on Saturday, August 25, 2012.
• Macy's will donate 100% of the $5 cost of the savings pass to the March of Dimes to help give more babies a healthy start in life. 

When to buy passes:

• August 15-24: buy passes in-store (good for in-store purchases only)
• August 25: buy a $5 savings pass online at macys.com (good for online purchases only)

When to shop:

• August 25: use your passes online or in-stores (depending on where you bought them)
• August 24-25: Two stores in Massachusetts will hold an exclusive Two-Day Shop for a Cause - Boston (450 Washington Street, Boston); Berkshire (170 Old State Road, Lanesboro).

And you have to admit, there’s still more back-to-school shopping to be done (hell, I’m still trying to catch up and get some summer shopping done). I thought I’d help and share some ideas when it comes to kitchen gear for back-to-school meals, school clothes, and some arm candy for being a rockin’ mom:

OXO Pop Containers: great storage solution for cereals, grains, and snacks.

Zojirushi Rice Cooker: Set-it-and-forget-it for perfect rice for weekday meals.

OXO 3-in-1 Avocado Tool: sliced avocado for sandwiches or quac never has been easier.

Bodum Coffee Press: for the extra boost parents need during the school year.

Zoku Quick Pop Maker: fresh & healthy smoothie pops in 7 minutes for after school snack.

Levis, Mechanics Tee, Chuck Taylors: coolest kid on the playground.

Coach Carryall: perfect for PTO meeting to weekend getaway. 

You can also check out more picks on my Macy’s Shop for a Cause Pinterest board here. 

Go to Macy’s this Saturday (or online at macys.com), buy a savings pass, get your BTS shopping done, save 25%, help babies. Doesn’t get better than that.

This post was inspired by my participation in a compensated program initiated by Women Online/TheMission List to raise awareness about the March of Dimes/Macy’s charitable fundraiser. All commentary, opinions, and fabulous finds are, of course, my own.

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