Emergency Items for Lazy Cooking

My mother calls me a lazy perfectionist. I want to be a great teacher, but grading deadlines really sneak up on me. I want to earn my PhD and publish work, but I manage to write papers papers and proposals last minute. I want to sew my gifts instead of buying them, which usually means people get their gifts a bit late, especially since it happens after that grading and paper writing. She argues that by leaving work last minute, I give myself an excuse to not do well. Didn't do well on that paper? That is ok, you wrote it that morning. I am trying to work on this, as I realize one does not earn a PhD through procrastination. I figure acknowledgement is the first step, I'll work on the rest later.

Now, with cooking, lazy perfectionism is completely fine. For example, I don't use measurements, but often just go buy taste, that way I understand how ingredients meld instead of just following directions. However, one must keep a pantry ready for your laziness. These are a few things I keep on hand for those nights we want good home-cooking, without the hard work. They seem like simple obvious items, and for those of you who cook alot you might go "DUH," but for beginners who are intimidated or advanced chefs being reminded of these items can help you improve. Through changing ingredients up a bit, you can add innovation to your cooking.

Flavored Olive Oil-- My father-in-law travels to Geneva several times a year and comes back with all sorts of treats. When he discovered a store that sold only olive oil, he knew he found the perfect gift for me. So once in awhile, he returns with high end olive oils. Of course the key to olive oil is to buy the first cold press extra virgin oil. However, he also brings lemon, hot pepper, basil, and other flavored olive oils. You can make your own infused oil as well, I tend to do this with rosemary (just warm the olive oil with a spice, and then you can use it for a few weeks). Last night, I wanted to add lemon to my asparagus, however our lemon was bad. I freaked, and then remembered that I had a secret ingredient in the pantry. We enjoyed lemon flavored olive oil on the asparagus, and then sprinkled feta and pepper on top.

Premixed Spices- No need to buy those premixed spices or spice rubs at the grocery store, they have tons of additives. If you go to a store that sells spices in bulk, purchase a variety of spices and mix them at home, and then store them in the empty bulk containers. We usually have something I generically name Italian Spices, Chimichurri Rub, Spicey Spices, Cajun, and Tandoori. I sprinkle these on all sorts of foods such as vegetables, pizza and pasta. I also mix them in with breadcrumbs for fish. It adds alot of zing to a simple thing.

Breadcrumbs- Have Italian breadcrumbs and Panko crumbs on hand at all times. I find the store Italian breadcrumbs too fine and the Panko crumbs too boring, so I usually mix them together to create a better flavor and texture. People say to use old fresh bread, but seriously that is not lazy enough for me. I just don't have fresh bread on hand at all times.

Soyvey- I don't usually buy premixed or packaged foods; we stick to the outer aisles of the grocery store. However, this item is an awesome marinade in a pinch. The soy/terryaki flavor is perfect for fish, and it doesn't need to marinade long.

Variety of Cheeses- Cheese really adds flavor. We tend to keep a drawer full of different types, and I am constantly trying new kinds. You don't need to keep a certain type, except for maybe Pecorino Romano and a variety of cheddar. Go to a local wine and cheese shop, and buy something stinky and unusual, you might be pleased.

Good Wine- Keep on hand a variety of good wine, to add to your food. The wine you cook with should be wine you would want to drink. People tend to say dry wine, but honestly a light fish can be cooked with Prosseco for some kick.

The other day my sister asked if a steak marinade would go well with chicken. Since we were talking on the phone, I couldn't tell her. However, I told her to smell the marinade and imagine chicken. Did the smell make sense with the ingredient? That is how I ensure lazy perfectionism cooking doesn't become a disastrous display. If you find yourself combining spices or marinades, stop and imagine the food ingredient. If it tempts your taste buds go for it.

Tri-Color Cod

Because I really began cooking when we got married five years ago, we received many wonderful cookbooks at showers and our wedding. Like all books, a few drifted to the bottom of the pile. I am re-visiting them and trying new recipes. It is so interesting what peaks your interest years later. Try it sometime, you will be surprised what originally scared you, and how much you matured as a cook since!

This simple recipe was inspired from a combination of recipes in Bon Appetit's Cookbook. If you don't already own a good dish for baking, and I don't mean pyrex, I highly recommend going to a gourmet cooking store and buying one. I am not a fan of spending ridiculous money on cooking supplies, but a good baking dish really can help the quality of your food. Look into Le Crueset or Emile Henry, both brands sell good dishes to invest in improving your cooking. Look at it as a long-term investment that you can pass on to your children.



Tri-Color Cod with Couscous

• 3 tb olive oil
• 1 pint of grape tomatoes
• 1 cup of chopped basil
• 1 lb of cod
• 2 tspn kosher salt
• 2 cups of water
• 1 cup of couscous
• 1/4 cup of shredded parmesean
• Ground pepper to taste

1. Pre-heat oven at 375.
2. Pour the grape tomatoes in an oven-safe cooking dish. Mix 1 tb olive oil and 1 tspn of salt into the tomatoes.
3. Add the chopped basil, then lay the cod peices on the basil and tomatoes.
4. Sprinkle the rest of the salt and 1 tb of olive oil on top. Liberally grind pepper on top
5. Place in the oven for about twenty minutes. Remove once the cod flakes easily.
6. Meanwhile, boil water with the rest of the olive oil and a little salt
7. Turn off water, mix cous cous and parmesean in. Let fluff and sit.
8. Serve the couscous, with the cod and basil tomatoes on top.

This meal would work with mahi mahi, sea bass, zuchinni or other meaty fish and veggies.

On feeding my baby...

Whenever I plan ahead, life giggles at the preposterous notion. When I applied early decision to Kenyon, where I stubbornly believed was a perfect match for me, I was wrong. The school was too rural and too small. When I lived with a group of girls at Georgetown, who I thought were great friends for life, I was wrong. They revealed their extreme toxicity pretty quickly, and it was the group of girls that I did not live with who have shown me what true lifelong friendship means. When I decided that I did not want to get married until after graduate school, well into my 30's, after a decade of living in Dublin of course, I was wrong. I met a man after graduating college, whom I could never imagine existed, and weaved graduate school into our lives. Dublin, he promises, we will do many times. With each of these milestones, people ask about the changes, and assume the worse. There is a human tendency to project negativity upon crooked trajectories. In the end, these changes teach me patience, and remind me of the lack of control over life we have. With each upset, I have developed into a calmer and more centered person. I accept the present as happiness.

After having Little Serafina, my plans changed again. No matter what you read and what you hear, modern mothers don't prepare themselves for surprises. Although I have always had very politically open ideas about feeding babies, I didn't expect to not really have a choice. People who know me, understand that I am never comfortable with women being told they don't have choices. For that reason, I always supported the choice of breastfeeding or formula. In the 70's, when I was born, it was frowned upon to nurse. Most people I know were formula fed. However, I don't know a single person who exclusively formula feeds their baby today. And so, I hoped to nurse the baby when she was born, but I knew that once I returned to work, I would formula feed Serafina. The research proving either method of feeding as superior is very shabby, so I really saw no problem. However, for various reasons after birth, we realized that Serafina wouldn't be able to nurse. As A. and I saw it, there was no choice. I was distraught. I never realized how upsetting it would be to not have the option at all, and it took a bit to mourn the loss of a plan.

Of course, Serafina is doing wonderfully. She is growing with each day and loves her formula. However, I have learned that in opposition to the 70's, contemporaries villanize formula feeding, even referring to it as poison. There appears to be a backlash. People ask me if I am breastfeeding Serafina, and then look at me oddly when I say no. Then they ask with negative intonation"Why?", as if this is a public matter. What strikes me as interesting is that how I feed my infant, with perfectly healthy formula, is public business. I don't ask what someone had for dinner or chastize them for eating fast food. In our modern society, how people feed their baby is political, but how they nurture their child is forgotten. Like my twists and turns, I was nervous about bottlefeeding Serafina at first, but over time I have seen the millions of benefits, which allows confidence to sink in. Her formula is her food, and it nourishes her all the same.

When discussing food with people, open your minds to a diversity of approaches. We are all wandering through life, making plans, and changing the way we see, think, and eat. A person's passage might influence their culinary choices, and they should be honored, not questioned.

Cinammon French Toast

As previously mentioned, I love brunch. I love omelettes and home fries. I love egg and cheese sandwiches, which was a key factor in me having emergency gallbladder surgery, and ironically the only item that got me through morning sickness. My freshman year of college, I am pretty sure I lived on bagels and grits. And due to my brother's wife, I learned to love good quality french toast.

J. came to visit us when I was in college. With my parents being out of town, she offered to make us french toast with challah bread. A fan of french toast, as well as Jewish bread products, I was amazed at the genius of it all. Of course, I now know that this is a common way to make it, but it was new to me. She sliced the bread in giant chunks, added vanilla, and served with powered sugar. J. introduced me to how to have a quality brunch at home.

I was reminded of her genius french toast the other day, when my generous Aunt brought J. and I fresh cinnamon sugar bread from a bakery in Richmond. J. looked at it and said, "Great for French Toast." So I must admit, I copied her idea. Although it is a simple recipe, in which the world probably already knows how to make, it is a nice reminder to make some good French toast.

Solid Cinnamon French Toast

• 1 loaf of cinnamon sugar bread (can also use challah, or brioche)
• 6 eggs*
• 1 cup of milk or buttermilk*
• 1 tb vanilla extract*
• 3 tb good quality butter, I prefer kerrygold.
• Powdered sugar
• Quality syrup
• Berries

*depending on the size of the loaf, you may need to double the recipe

1. Preheat oven 200 degrees, with a pan in the oven to hold finished french toast
2. Cut bread into 1-2 inch slices.
3. Mix the eggs, milk, and vanilla. Pour into a shallow bowl or dish.
4. Heat a skillet with butter
5. While the skillet heats up, dredge your first slice slowly in the egg mixture. Let the bread really soak it up
6. Place the bread in the skillet and brown both sides.
7. Meanwhile, soak your next slice of bread, while the first one cooks.
8. Warm completed french toast in the oven while you cook
9. When done, top with sugar, syrup and berries.

If you had a cooking show...

So not all things about motherhood have come naturally to me. I love reading to little Serafina or making her stuffed animals dance. We take walks, and are now even going to Mommy and Me Yoga. We look at artwork and pictures of family and places we travel. However, shockingly, the one thing I don't know how to do is talk to her. The baby books say narrate what you are doing, but after the upteenth time of changing her clothes, I don't know how to make that exciting. I have spoken to many moms about it, and they all agree that it is hard to start narrating what you are doing. I realized it was a problem when Serafina jumped in surprise when I asked her a question. I hadn't spoken to her all day.

Monday night while preparing dinner, I realized that I could live my dream of having a cooking show while on maternity leave. Little Serafina sat in her vibrating chair listening to me narrate how to use a garlic press. It felt comfortable and she was happy. Maybe through these conversations she can learn to appreciate good ingredients, fine techniques, and family recipes. I started to feel hopeful about a future chef in the family. However, I decided to hold the phone on my planning her future, as she appeared more interested in the cups hanging from the spice rack above her head... I guess I need to practice wowing the audience.

Chicken, yes chicken

So there are going to be a series of posts that upset the true pescetarians among us. As we all know, while pregnant, I jumped off the cliff into carnivore-mania. Luckily, I have regained most of my footing, and stopped eating red meat and pork. However, there is one lingering meat, the chipper chicken, which I am still consuming. I figure I will return to my pescetarian ways, however in the meantime I am experimenting with recipes. I am oddly excited to cook with different foods, and there are so many recipes I want to try. Right now, between little Serafina's odd sleep schedule and constant feedings, it is hard to get me excited about cooking at all. So, a fresh material helps energize my cooking brain.

Tonight, I cooked a Cheddar Chicken recipe from this months Real Simple. The recipe is from a section on family recipes, however, this family stole it from the recipe from a blender box. Sometimes the best recipes are from the oddest places, ask my mother about where she gets one of our Thanksgiving favorites. Since I am not sure about copyright issues, and if that is covered with magazines, I will just summarize the ingredients. The recipe involves sharp cheddar cheese, garlic, ritz crackers, and butter. Yes, four amazing ingredients all crushed into yummy goodness, then roll the chicken in it. Bake at 350 for 20 minutes, and you have yourself heaven.

We enjoyed it with buttered green beans, fresh bread from Best Buns, unpasteurized cheese from Normandy (hurrah for not being pregnant), and a bottle of wine from the Curious Grape.

It wasn't planned but...

I marked my first mother's day by turning 31 while holding my first born. Over the past three decades, my birthday fell on Mother's day weekend more often than cyclically possible. I remember my mother putting aside the day, so that her middle child could feel a little less middling. We marked my birthday with slumber parties and fruit tarts, since I didn't like cake. In the wee hours of the morning, after prank calls and movies, my friends and I would plot a glorious breakfast in bed for my mother. Eggs, bacon and pancakes, with a single flower cut from her garden. I am pretty sure this actually only happened once, as the late night meant we were sprawled out on the basement couches heavily drooling when she got up. It was the mental gesture that counted at that age, I guess.

We spent my birthday/Mother's Day this year around a table at the Majestic Cafe in Old Town. Eating Nana's Sunday Dinner, a weekly family style special, celebrating the Nana in our family-- my mother. I highly recommend taking five of your closest family members or friends to celebrate the Nana's in your life. The food was perfect, and the conversation was excellent. We laughed at pictures, marveled at the grandchildren, and told stories. We discussed the quirky parts of our family, what makes us, well, us. We revisted the hilarity of the dangerous seventies carseats and metal toys. We discussed childhood fashion and fights. We even learned that my brother had a paper bag themed birthday party, with the pictorial evidence showing 13 children with paper bags on their head. Very Creepy. I laughed so hard that I cried.*

Now, as a mother myself, I am in greater awe of little Serafina's Nana than ever before-- well, putting aside her lack of party theme creativity. How did she go to school, teach, cook, discipline, advise, laugh, parent and manage to keep it together? As people say, motherhood isn't easy, but my mother never limited herself to trite advice. She was Super Mom, now Super Nana, and never really needed acknowledgment, just love. When I look at my daughter, who I love and want to support, I understand why my mom never seemed annoyed in sharing Mother's day. On Sunday, all I wanted was to have a quiet day with my daughter; this marks the first birthday in which a quiet time was the goal. The day did not compete with my birthday, but enhanced it. I now understand a birthday around Mother's Day as a tribute to what the day honors.

*And just a note, I may love the lady intensely, but my little Serafina is not going to have a paper bag head party at Nanas.

And I am back...

Over the past month and a half, very little cooking occurred in our household. We were happily distracted by the new addition in our family, who I shall call little Serafina on the blog. I am not totally comfortable with sharing her picture or personal information (for example, I am keeping her first name private, Serafina is her middle name) on this public forum, but I will say that little Serafina is healthy and happy. We couldn't be happier.

With our new addition, we enjoyed the generosity of family and friends through sampling their own cuisines. My sister made her chicken parmasean, which was DELICIOUS. Seriously, she says that she only bakes, but she makes a mean chicken parm. My brother came over with a beet salad, fresh pesto pasta, and sizzled up some chicken sausage. His wife and my friend made us granola bars, and you know how I feel about those! That same friend keeps dropping off treats at random, it is like we have our own baked goods CSA! My longtime best-friend filled our freezer with chicken curry, pasta bean soup, and a superb macaroni and cheese. My In-laws made the most perfect carrot and ginger soup, fresh bread, more mac and cheese, and more fresh bread. My mom made on-demand Italian food, and my dad proudly filled our fridge with groceries for when we came home from the hospital. I am pretty sure my father thinks I subsist on cheese, broccoli and bread, and actually, come to think of it, he is probably right. I can't explain their endless generosity and how thankful we are for their treats; we probably would have starved the past six weeks.

However, my cooking suffered. Maternity leave does not work for cooking. For example, last week, in attempt to start cooking again and re-live the St. Patrick's day that I never enjoyed, I tried to make fish and chips with mushy peas. We bought some Harp, put on the Dubliners and fried up some cod. Exhausted from new parent sleeplessness, I was so proud of my ambition; I even took pictures.

However, sadly, I won't post the recipe. They were the worst fish and chips and mushy peas. EVER. I am not exaggerating; I really mean it.

As always, A. ate the entire meal and promised it wasn't that bad. He is too kind. I didn't cook anything wonderful for the next week because the meal traumatized me. For the first time in my life, I have all the time in the world to cook, but too intimidated to do it. I blame little Serafina's unpredictable feeding schedule, but really it is the task not the conditions that prevents me from cooking. But as these days wane, I realize how busy I normally am, and how I still managed to cook good and new meals. So, with the four more months of maternity leave ahead of me, I vow to cook more and better. This blog will hold me accountable, right? I think I am going to try recipes from various books and magazines, and review them. Tell you if they work or don't work, or how I changed them. I doubt I will have the time or patience to make new ones, but I would like to figure out where the good Pescetarian recipes are hiding...