Kitchen Gadgets + Simple Things

I absolutely HAD TO have the Cuisinart food processor. HAD TO. Like a child jumping up and down, practically shrieking, "I want one of THOSE!" Once received it sat on the kitchen counter for almost a year, unused, and I was terrified.

Afraid I would have to face the recipes I put aside with excuses, "I don't have time to do that," or "I don't have a food processor, so..." Afraid I might make something awful. Afraid I might cut myself cleaning it (ok, that was a small and lame factor, but it crossed my mind nonetheless).

Finally, I decided to make potato pancakes and put the potatoes through with an onion. How hard could it be? It took two of us to snap all of the pieces properly in place and set the wheels in motion, but once started, I wanted to simply put vegetables through the chute and see what else would happen. The pancakes were a long forgotten memory when I decided to try again.

"Not sure what to make for the night before Easter dinner. I am making a chicken and salad," said my sister.

"I can make a side if you want," I volunteered with no plan what-so-ever.

I scrolled through Food Network ideas, flipped through my latest Rachel Ray magazine with a cover featuring fall vegetables, then back to the computer. Zucchini Fritters. Hmmmmm. I can use the food processor!

3 zucchini

1/2 onion

sprinkle of flour

salt

pepper

mix to combine

drop generous wooden spoonfuls of mixture into hot oil

in a cast iron pan and watch the magic happen!

I could have easily doubled the recipe to make enough for the crowd, but alas, I had only those 3 zucchini. What to do? Take out another fancy gadget I had to have...

Used only for "special" occasions for cutting vegetables on a crudite platter or for making cucumbers look extra fancy on toasted baguette with horseradish mayo and roast beef (another fabulous recipe for parties from a girlfriend) - but I am off track. What says spring more than fancy cut and raw carrots? Seems unusual, however, I know as a child I strongly preferred raw veggies and hoped the next generation agreed.

The next most spring-like vegetable I could think of was of course, asparagus. Simply seasoned with salt, pepper, a touch of olive oil then roasted. Yum!

We feasted on Easter Eve, a family gathered and happy, what better way to feel Fed Well?

Hudson Valley Restaurant Week 2012: Il Cena Cola

Click on the link:

http://food.lohudblogs.com/2012/03/26/il-cena-cola-in-newburgh-hudson-valley-restaurant-week-2012/

Hudson Valley Restaurant Week 2012: Bistro Lilly

http://food.lohudblogs.com/2012/03/25/bistro-lilly-in-goshen-hudson-valley-restaruant-week-2012/

Wish I'd Read This Sooner...

http://www.nytimes.com/2012/02/01/dining/a-mother-lets-her-sons-do-the-cooking.html

Would still work and possibly end those, "What's for dinner tonight?" conversations...

First Quesadilla

For me, magic begins with mozzarella cheese and tomatoes. I believe they should be incorporated into one's life in as many ways as possible. Omelets, as grilled cheese, on grilled bread as bruschetta, a side salad, and now a quesadilla.

My younger son has his own quesadilla maker and I am shy to admit I have never tried one. The family loves grilled chicken and cheddar, but that has never been one of my favorite combinations and so I'd just skip it. I know I could have at least tried plain cheese and yes, I understand it's very popular, I'm sorry.

Last night I watched Giada put together a cream cheese and honey spread then layered thinly sliced turkey and apple slices with cheddar into a wrap, rolled and grilled. Hmmm. A bit more creative. A bit more appealing.

As the snow fell today, gently and feathering down as if in slow motion, I was on the treadmill with my trusty companion, Food Network. Giada. A Pavlovian response, "I want a quesadilla." I asked my son to give me the details for using his quesadilla maker and he offered to instead prepare it for me. Oh joy of joys! I quickly assembled my ingredients, sliced tomato and mozzarella, sprinkled in parsley, salt, pepper and a bit of garlic powder. I am in love. And the quesadilla was delicious.

October Snow Storm = Grilled Cheese on Sunday 2 Ways

Somehow, the planets, stars and atmosphere aligned in such a manner the East Coast was pummeled with an October snow storm. Not just a few flurries or flakes, but a full blown, volume on 10 Nor'easter.

The Autumn leaves mix with a heavy wet snow... is it pretty, scenic or simply an anomaly?

The last of the blooms suspended in the cold, then covered in snow which quickly melts away, drip by drip in the strong sunbeams under a magnificent post-storm blue sky.

Snow crystals melt into droplets, the wind whips them along and it sounds like a second snowfall.

Walk along pathways, young trees bend in a full bow. Yes, a tree can fall in the woods, no one can hear it, but yet it exists. Still adorned with brilliantly colored leaves, boughs rest upon the winter white carpet. The calendar really does still say, "October."

It is the pine tree who seems most comfortable sprinkled in winter. A preview perhaps of a season to come, a time of jingle bells, rosy cheeks and red velvet. It is the pine tree wearing the frozen precipitation like a pair of last year's jeans, cozy and familiar.

Done wondering about with the camera, a hungry growl begins and it brings a question, "What to eat?" Well, snow fall comfort food menus do include grilled cheese - don't they? For him, squishy white bread from childhood with a layer of ham and American cheese.

For her, the less traditional with a touch of nutritious upgrade. Multi-grain bakery bread with a fairly thick layer of tomatoes and melty, magical mozzarella. The breads are crusty and crisp. The cheese will burn the mouth and skin if not eaten with care.

Many are without power, cell phones are not working reliably and the forecast for the week ahead includes temperatures reaching the mid-60's by mid-week. Perhaps the holiday bird will be barbecued rather than stuffed and roasted under a rainbow filled sky or a harvest moon.

A Toast to the Bride to Be

My niece Molly will be married this November and so a celebration in the form of a traditional home hosted Bridal Shower was recently held.

The gathering included friends and relatives from near and far and while the routine may vary with or without games, the agenda is typically guests arrive, food is eaten, gifts are opened then time for coffee and dessert with a bit of socializing sprinkled throughout.

It is a time for the families of the bride and groom to break the ice before the wedding and for the future bride, it is a time of question and answer sessions. What color will the bridal party wear? Where will you live? Will you honeymoon and if so, where?

On this October Saturday, guests arrived and were greeted with an appetizer buffet designed to appeal to all palettes. Cheese platters and crackers for the lovers of tradition.


A bruschetta served in an oversized margarita style glass was accompanied by toasted bread rounds or could be eaten with tortilla chips as a unique salsa. A homemade guacamole was also available for tortilla chip dipping pleasure.


Fresh vegetables can almost always be found for dipping and these were positioned along side a spinach dip in hollowed out bread.


Once a majority of ladies had assembled, the main course was placed on the dining room table, also buffet style for the ease of the host as well as the guests. A grilled chicken ceasar salad, a zippy penne a la vodka with a bit of heat, various sandwiches; tomato and mozzerella, chicken salad and a variety of meats were served.

Following the meal, the wedding party took on a variety of tasks including handing the bride-to-be the stacks and stacks of gifts to open, writing down her every word, turning the unbroken ribbons and bows into a work of art that while some wanted her to place on her head it was argued to be a bouquet. Just a few hours later, the last gift was placed on a pile, notes were completed and handed off to one of the bridesmaids and the guests did their own version of a 7th Inning Stretch.


The mother of the bride announced, "Everyone, Emily will now read some of the things that Molly has said while opening her gifts that may be heard on her wedding night." The laughter began slowly as Emily read, "Oh, just what I always wanted," or, "It's so cute." When she said, "You are going to love this. My Mom does this and now so do I," the laughter filled the house while both mother and daughter blushed a bit and laughed along good naturedly.

A dessert buffet - what could be better?



The freshest mixed fruits among the finest pastries and sweet bites...

Some from fine bakeries, others fine kitchens and one unique treat served with chocolate and honey flavored graham crackers. Some food party specialists may offer a version, but one recipe for the cannoli dip cheese ball on the right is:

1 - 8 oz. pkg. cream cheese

1/2 cup softened butter

1/4 tsp. vanilla

3/4 cup confectioners sugar

3/4 cup mini chocolate chips

Mix, form into ball, chill then serve. A simple sweet treat!

Tradition reappears with a cake frosted in the design included in both the shower and wedding invitations.

In addition to a well stocked assortment of wines, a refreshing champagne punch was served in the most elegant glass dispenser (the bride's mother tells me they are available at Home Goods). The champagne punch consisted of champagne and pineapple juice, perhaps mixed with gingerale, lemonade and sparkling water and served with fresh strawberry garnish. My contribution to the festivities was to bring additional champagne which was used to make more punch. It was once a tradition for relatives on my husband's side to bring a case of champagne along when they visited and I contemplate keeping champagne on hand to celebrate all of life's occasions.

I've never given a toast at a bridal shower and though we are no longer gathered together, I would like to offer Molly a few words with my raised glass, "May you always have the ability to be happy, have love in your life and see the joy all around you."