Cooking with Jason and Jenna is something I wish I did more often. They’re getting older, but I don’t always recognize how much they can handle these days - especially Jenna who loves to help out in the kitchen. This weekend was a serious reminder of just how much that little girl can do.
On Friday night, I made a batch of pasta and saved some dough so that Jenna could make her own noodles the next day. I thought it would mostly be for fun and didn’t really think we’d end up with an edible batch. But the fettuccine noodles for lunch, shown above, were almost entirely Jenna’s creation.
The dough was already prepared, a step I’ll likely do in advance next time too since I used a semolina pasta recipe, which is a little hard to knead. Once I showed her how to flatten a piece of the dough and guide it through the KitchenAid attachment, she worked through the entire batch. My only role was adjusting the levels during the flattening step and turning off the power between each piece.
It’s been a couple of years since I’ve made fresh pasta, but now that I have a helper, I’ll be making it more often!
Jenna has requested a “Cinderella Camping” themed birthday party this year. That one loves to challenge her mama with theme mash-ups. Last year’s Hello Kitty Rainbow Flower party seems easy in comparison to this year’s combo. Luckily, I enjoy a good challenge.
In preparation for the upcoming festivities, I decided to experiment with natural food dyes to see if I could achieve a good ‘Cinderella blue.’ And while I clearly need more practice working with fondant, I was pretty happy with the colors resulting from my experimentation this weekend.
I used this recipe for marshmallow fondant. Dye-free marshmallows are surprisingly hard to come by, but I’ve discovered that Walmart brand marshmallows don’t contain the artificial blue dye found in most other brands. For the coloring, I used this all-natural blue food dye. The results are more muted than artificial dyes, but work well for the Cinderella palette I was going for.
After a week of vacation followed by a week of sickness, we’re almost back to normal around here. We spent the weekend removing the last traces of Christmas from our home, and it’s wonderful to have the house back to a (somewhat) clean slate. Removing decorations, however, makes the house seem a bit empty, so I added a few new plants yesterday – something I do at the start of nearly every year (thanks to my blog, I can now identify trends in my behavior). Another January trend I’ve noticed is a focus on food and healthy eating. I’ve never been big on New Year’s resolutions, but last year I set a bit of a resolution to cook more and eat better. I don’t think I can claim success on my 2013 efforts, so I’m giving myself a do-over this year.
For our recent home tour, I set up a Christmas-themed s’mores and hot chocolate bar in our backyard. The set-up was just for display – we didn’t make any s’mores as part of the tour. The idea of candy cane s’mores, however, stayed with me well after the weekend was over. Yesterday, I decided to test out my theory that s’mores, combined with a bit of peppermint, would yield a pretty awesome treat. My recipe included graham crackers and marshmallows (broiled in the oven for a couple of minutes) topped with a small piece of peppermint bark. It was pretty amazing.
We had A TON of candy leftover from Halloween. This was our first Halloween in our new house, and we had no idea that only one group of kids would ring our doorbell for candy. Two weeks later and we still have bags of candy in our cupboards. So when I was assembling a s’mores bar for a party we had this weekend, an idea hit me: candybar s’mores! The mini Hershey’s bars are obviously perfect for this, but I also added peanut butter cups, Crunch bars and Kit Kats.
I completely failed to take any pictures at our party, but here are a few pre-party shots of the set-up. I think the Reese’s peanut butter cups were the party favorite. We’ll definitely be trying this again … especially since we still haven’t eaten all of our candy.
In addition to the farm-to-table style dinner with Outstanding in the Field, our recent trip to the west coast included a meal at The French Laundry, one of three restaurants owned by Thomas Keller in Yountville, CA. Just across the street from the restaurant is a large organic garden, which supplies many of the vegetables featured on the menu.
Last night I returned from my ‘culinary adventure’ with my close friend Tara. Over the course of 5 days, we visited Napa, San Francisco and the Santa Cruz area, eating and drinking quite a bit along the way. My favorite meal was a farm-to-table style dinner at the Everett Family Farm organized by Outstanding in the Field.
Here are a few scenes from our evening touring the farm and enjoying an amazing dinner prepared by local chef, Santos Majano.
I tried my Kitchenaid ice cream maker for the first time last week, and I have a feeling we’re going to be enjoying lots of ice cream this summer. My first batch was vanilla ice cream and then I moved on to sorbet. My favorite was definitely the sorbet, which I made with a mix of watermelon and peach. Here’s the recipe:
1 cup water
3/4 cup sugar
juice from 1/2 lime
1/2 small watermelon, cubed
2 large peaches, chopped
I started by mixing the sugar, water and lime over medium heat until the sugar was completely dissolved. I pureed the watermelon and peaches together in a blender. I removed the water mixture from the heat and let it cool slightly, then I added the fruit mixture. I placed this in the refrigerator for a couple of hours. Next, I blended and froze the mixture using a Kitchenaid ice cream attachment and placed in the freezer for a couple of hours before eating.
Schools ends this week, which means the summer season is about to begin. This summer feels different than ones in the past. When the kids were younger, they spent most of their time at home, so the transition from spring to summer went by nearly unnoticed. This year, Jason attended kindergarten and Jenna was in pre-K, so they are about to experience their first “summer break.”
I want to start things off right, so in my usual planning ways, I decided to make a list of activities I definitely don’t want to forget. I also asked everyone in the family to come up with their own lists, which resulted in varying degrees of success. The conversation with Jason, for example, ended with him asking to visit the Louvre.
Here’s what made my list:
Make homemade ice cream: As of this weekend, I can check this one off my list. Although now that I know how easy it is, I’ll be making more and more!
Have an outdoor movie night: This will likely also be an “epic” Star Wars event, to use an adjective my son has recently learned.
Go to a (good) farmer’s market: We have a nearby farmer’s market that we’ve visited a few times. The produce selection is always so-so and the highlight is a Dallas bakery that makes the rounds to the markets-in-the-suburbs. There is something wrong about visiting the farmer’s market and only walking away with cookies and a loaf of bread, no?
Help Jenna publish her first book: Jenna has been asking a lot of questions about how books are “colored” and has even mentioned wanted to make her own “real book,” so I’m hoping to publish a collection of her drawings this summer.
Anyone else making a list of summer not-to-miss activities?
I’ve been in full-on vacation planning mode the past few days. In less than two weeks, I’m heading out on what has been dubbed a ‘wine and culinary adventure’ with my great friend, Tara. The trip includes stops in Napa, San Francisco and Santa Cruz, but planning the Napa portion has been my focus this week. I can’t wait! Here are a few spots on our itinerary: