tag:blogger.com,1999:blog-76397378657410884302024-02-07T02:50:50.241-08:00Dinner with my BabyWhat's for dinner and other musings on parenting, movies and post-baby life.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-7639737865741088430.post-38183854338766248532010-09-02T13:41:00.000-07:002010-09-07T10:47:48.539-07:00Beef Bourguignon by Catharine Skipp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirh_Hg3yexagjDnix30Uk4rG3krbEnpXdfSbJstn7Vc8oeT6177XvxWudrxE9AxGFt6QK9o6Gt22hdTDD5v0XOvYOZamzk0QgMenO_yC2loDbyXswa0IYX8xm-KM4H5MjbgvLQ3tJsU5m0/s1600/photo.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 197px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirh_Hg3yexagjDnix30Uk4rG3krbEnpXdfSbJstn7Vc8oeT6177XvxWudrxE9AxGFt6QK9o6Gt22hdTDD5v0XOvYOZamzk0QgMenO_yC2loDbyXswa0IYX8xm-KM4H5MjbgvLQ3tJsU5m0/s320/photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5514229065840680978" border="0" /></a>If you are ever at a loss for what to get the parents of a new baby as a gift, the best idea is probably to bring them dinner. There is no sweet relief like getting to put off for just one more night the ever nagging question of "what are we going to do for dinner?"<br /><br />The other night I was given this amazing gift by my husband's co-worker, Catharine Skipp. She is quite a foodie apparently and it really showed in the beef bourguignon and creme brulee she so lovingly prepared for us. I mean, wow! Beef Bourguignon. You don't just whip that up in a couple of minutes. There was also the side of roasted potatoes and a delicious salad with dressing and all. We added a pre-dinner martini and a glass of red wine and voila - It was all delicious and I am still thankful for her generosity.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzykaH_oOQEUcJgQltNe6Afk2buxYe2fthjoM5KiUNViziQjBOr0P8OtbH0Kat3mK90NVov9bSec47kceuQCvYWymrcMvbX-V9wmib1KWJadMcgVPBb2gJApTy1Ftlg6y-rgeAvd_IbEk/s1600/photo-1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 172px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzykaH_oOQEUcJgQltNe6Afk2buxYe2fthjoM5KiUNViziQjBOr0P8OtbH0Kat3mK90NVov9bSec47kceuQCvYWymrcMvbX-V9wmib1KWJadMcgVPBb2gJApTy1Ftlg6y-rgeAvd_IbEk/s320/photo-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5514229716591292658" border="0" /></a>We ate the wonderful dinner while watching the president announce the end of the combat mission in Iraq. And there was probably the viewing of an episode of Mad Men that followed. We had missed a Mad Men Martini Monday because we had spent a long weekend up at my parent's place in Vero Beach. Regardless, it was an unexpectedly nice evening with my husband that was not in the least bit stressful. No food to cook. No pots and pans to clean.<br /><br />So, thank you, Catharine. I'll try to pay this forward to the next friend who has a baby.<br /><br />Just in case someone wants to know more about beef bourguignon, check out Ina Garten's recipe <a href="http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe/index.html">here</a> and Julia Child's version <a href="http://abcnews.go.com/GMA/recipe?id=8222804">here</a>.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-63641245741899558832010-08-26T11:52:00.001-07:002010-08-26T11:52:42.685-07:00Braised Short Ribs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyUQOquNyUFIAWzO57CzAuV7D2BVTIwnpCyMAFgOH7QaIzX5JKGF52h0Z1SmNNSHU39-BDsM-CgmOPFGl47g3_LQbaxEzbYZxcjh4BJGBVddjGoVJq2wkB9YcmeNYDU-Qt6XLWRjiwvE/s1600/IMG_4724.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyUQOquNyUFIAWzO57CzAuV7D2BVTIwnpCyMAFgOH7QaIzX5JKGF52h0Z1SmNNSHU39-BDsM-CgmOPFGl47g3_LQbaxEzbYZxcjh4BJGBVddjGoVJq2wkB9YcmeNYDU-Qt6XLWRjiwvE/s320/IMG_4724.jpg" alt="" id="BLOGGER_PHOTO_ID_5509792619800426210" border="0" /></a>I have a few bonus minutes right now because Baz has decided to take an extraordinarily long nap -- for him -- and Amelia has been kind enough to synchronize her latest nap to his. Guess going to Miami Beach Regional Library's story time was a good idea. Who knew a couple of kid books and sing-a-long songs would make everyone so tired. But, it might not last long, so I am going to try and take advantage of every precious minute. Besides, I made the best dinner last night and wanted to share.<br /><br />Sure, overnight marinating and cooking something for four hours may not be in everyone's time budget. But, short ribs are one of those things you just have to let cook so even though it does take a ton of time, it isn't difficult or strenuous to make. It's quite simple actually. And it was so worth it! Damien even said it was a top five.<br /><br />I looked at several different recipes and then sort of made up my own. The cure that I use is mostly based on a recipe I found for my favorite short ribs at Michy's here in Miami. It's one of our favorite restaurants and Michelle Bernstein is a fantastic local chef who you have seen as a judge on Top Chef from time to time. The rest of the recipe is based a lot on her ideas as well as the Balthazar recipe. I liked that Michelle's are a little sweet and spicy, but I think Balthazar's are so French and rich.<br /><br />The only thing I wish I had done differently was made more ribs! 1 1/2 pounds didn't go as far as I would have thought.<br /><br /><span style="font-weight: bold;">Braised Short Ribs</span><br /><br />Cure:<br /><br />3/4 cup brown sugar, firmly packed<br />1/2 tablespoon salt<br />1/2 tablespoon cardamom<br />1/2 teaspoon ancho chili powder<br />1/2 teaspoon paprika<br />1/4 teaspoon nutmeg<br />1 tablespoon cinnamon<br />1 tablespoon powdered ginger<br />2 pounds short ribs (with bones)<br /><br />Combine all of the spices in a one gallon zip-lock bag and shake well. Dry the short ribs with paper towels and add them to the bag. Move them around so that all sides are coated with the spices. Refrigerate overnight or up to two days. (I chilled them for two nights.)<br /><br />To cook the ribs:<br /><br />2 tablespoons canola oil<br />3 cloves of garlic, minced<br />2 carrots, chopped or 1 cup of baby carrots<br />2 celery ribs<br />1 onion, chopped<br />2 tablespoons ginger, minced (I used powdered ginger because I forgot the fresh version and I really wish I hadn't done that.)<br />1 jalapeno pepper, cut in half (remove seeds depending on how spicy you want it)<br />1/4 cup orange juice<br />16 ounces chicken stock<br />16 ounces robust red wine like cabernet sauvignon<br />1 sprig of thyme<br />1 sprig of rosemary<br />handful of parsley<br /><br />Heat the oil in a pot that can also go in the oven -- like a dutch oven -- over medium heat. Add the garlic. Take the ribs out of the bag and without removing any of the spices that are sticking to the ribs, add them to the hot oil. Brown the short ribs on all sides being careful not to burn them but trying to get them crispy. Remove the ribs from the pot and set aside. Pour out just about all of the fat retaining about 1 tablespoon in the pot. Return to the heat.<br /><br />Add the vegetables and saute until the onion is translucent. Then add the rest of the ingredients and bring it to a boil. Add the ribs back to the pot. Bring back up to a boil. Make sure that the ribs are completely covered with liquid. If not, add more chicken stock, wine and even water to cover.<br /><br />Put the pot in a 350 degree oven and allow to cook for 3 hours. The ribs are done when they are very tender and are falling off the bone.<br /><br />Take the pot out of the oven and remove the ribs. Set the aside. Pour the liquid through a sieve to remove all of the vegetables and herbs. Return the remaining liquid to the pot and continue cooking until it reduces by about half -- about 1 hour.<br /><br />If you'd like the sauce to be a little thicker -- which I did -- take a tablespoon of flour and mix it with two tablespoons of water, stirring it until it is completely smooth. Very slowly add it to the sauce while stirring constantly to avoid any lumps.<br /><br />Return the ribs to the sauce to reheat. You can serve it immediately, but this dish is also wonderful reheated later in the day.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDteWWkLHf-pgCMPftFO1BDOMO7EQShjDH0HI8ut3-nGFSGUql2XFwzzywTV8MYEk8zBWgFxrdRXM07399YCTSh9xiDdX_yyT0nA4rnnf-kU77SNe_RqUgwqMLothKsQwbZiF1Bv3dRBk/s1600/IMG_4726.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDteWWkLHf-pgCMPftFO1BDOMO7EQShjDH0HI8ut3-nGFSGUql2XFwzzywTV8MYEk8zBWgFxrdRXM07399YCTSh9xiDdX_yyT0nA4rnnf-kU77SNe_RqUgwqMLothKsQwbZiF1Bv3dRBk/s320/IMG_4726.JPG" alt="" id="BLOGGER_PHOTO_ID_5509792797291300770" border="0" /></a>I served the ribs on top of mashed sweet potatoes and a side of sauteed green beans. I wish I had found some haricot verts instead, but they were fine. It looked impressive and the ribs were succulent and super tasty. Like I said, I wish I had more.<br /><br />So, that's it. Enjoy!Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-82103134578738927192010-08-24T10:03:00.000-07:002010-08-24T18:08:28.250-07:00Mad Men Martini Mondays and Risotto ai Funghi (e Asparagi)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkVnmDG_-iWrmMbltiAJkfR8TEap3Rk7jeqvyKAkAYJTtwYowyeiS9LwpqID16eeg2ztlVtboLBTmCImnONyRYRia4IKwRZQlxOvcGr2nV1EvIWpbz4GOhvhHvKVdjXf5vDGe3JmQDygI/s1600/IMG_4717.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 246px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkVnmDG_-iWrmMbltiAJkfR8TEap3Rk7jeqvyKAkAYJTtwYowyeiS9LwpqID16eeg2ztlVtboLBTmCImnONyRYRia4IKwRZQlxOvcGr2nV1EvIWpbz4GOhvhHvKVdjXf5vDGe3JmQDygI/s320/IMG_4717.JPG" alt="" id="BLOGGER_PHOTO_ID_5509144868271430546" border="0" /></a>Having a second baby started out much better than I had anticipated. Let's face it - having Baz really kicked my ass. I was stunned by the sleep deprivation and had this false notion that I would be able to control things. I quickly learned that you can function on much less sleep than what I was used to (hello, I use to sleep 9 or 10 hours a night pre-baby) and that the babies control everything. There is no rushing them to eat, sleep or adjust. They do everything on their own, unrelenting time.<br /><br />Amelia has been a sweet relief. She took to breastfeeding super well. She started sleeping 6 hours a night very early on and she takes her brother's "attention" with a grain of salt. It's only now, almost 8 weeks later, that I am starting to feel a little "fatigued". Baz at 18 1/2 months has way more energy than my 36 year old body can handle and Amelia is figuring out that control thing. She cries less than Baz did, but boy does she make up for lost time when she does. Her mind-bending screams in the car are stuff of legends.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDzZ8A2k6US1lXrmT_3Qy2RVE3MvFLM_TPNwbMEVHlScNdCdc-X_xyTezOPlilZ-dZzauyWQiy1jG-YID-ECpukh7qczlryadO6rrPRXbj3q-_pL7AFivu6r9Wq8UVNj1I1mmhwYMtaGO/s1600/IMG_4720.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDzZ8A2k6US1lXrmT_3Qy2RVE3MvFLM_TPNwbMEVHlScNdCdc-X_xyTezOPlilZ-dZzauyWQiy1jG-YID-ECpukh7qczlryadO6rrPRXbj3q-_pL7AFivu6r9Wq8UVNj1I1mmhwYMtaGO/s320/IMG_4720.jpg" alt="" id="BLOGGER_PHOTO_ID_5509145042755391138" border="0" /></a>So, right about now I needed to figure out some sort of pick-me-up. My answer: Don Draper. I don't know about you, but I love the show Mad Men. Damien and I bought the first couple of seasons on DVD when Baz was first born and we were hooked immediately. This season started a couple of weeks ago but we are finding it just way too hard to stay up until 10pm to watch the fresh episodes on Sunday nights. So, I came up with a plan: We save Sunday's show on our DVR until Monday night so that after the kids were fed, bathed and put to bed, we can have martinis and a date with Don Draper. Last night was our first Mad Men Martini Monday.<br /><br />In honor of the event, I also decided to be a little ambitious with dinner. After all, Don deserved it. And I guess Damien did, too. He's been a great big help despite the fact that work has been a little challenging lately. (It's all Wyclef Jean's fault.) So, I decided to make risotto -- a dish I know he loves.<br /><br />Without further ado, here is the way I made Risotto ai Funghi with a little bit of asparagus for color and nutrition:<br /><br />Risotto ai Funghi e Asparagi)<br /><br />6 cups chicken stock<br />1/4 cup olive oil<br />1 tablespoon butter<br />1 medium onion, finely chopped<br />1 garlic clove, crushed<br />2 tablespoons olive oil<br />5 or 6 stalks of asparagus, cut into small pieces<br />1/4 oyster mushrooms, finely chopped<br />1/4 cup shitake mushrooms, finely chopped<br />salt and pepper<br />2 cups arborio rice<br />1/2 ounce dried porcini mushrooms, broken up into small pieces by hand<br />1/2 cup white wine<br />1/2 cup Parmesan cheese<br />4 tablespoons butter<br /><br />Heat up the chicken stock so that it is warm but not too hot. Set it aside over low heat.<br /><br />Heat the olive oil and butter in a medium to large pot. When it's nice and hot, add the onion and garlic. Cook until the onion is translucent but not yet browned (about 8 minutes).<br /><br />At the same time, heat up two more tablespoons of olive oil in a separate pan. When it is hot, add the asparagus, oyster mushrooms and shitake mushrooms. Saute just a bit, coating the vegetables with the olive oil (the asparagus should be slightly softened but not mushy.) Season with salt and pepper.<br /><br />Returning to the first pot, when the onions are translucent, add the rice and toast it for about 4 or 5 minutes or until the rice is opaque. Add the dried porcini mushrooms. Then add the wine. Stir constantly until the wine seems to be absorbed into the rice.<br /><br />Now you will start adding in the chicken stock one ladle at a time. It is very important that you let each ladle's worth of stock absorb into the rice before adding another. Stir it constantly as it is added. When you have added about 3 cups, start tasting the rice to make sure you do not overcook it. You'll probably need close to 5 or 6 cups, but the tenderness of the rice and consistency are what's important. The rice should be al dente but not hard, but it should also not be mushy.<br /><br />When you are one ladle shy of reaching the right consistency, add in the sauteed asparagus and mushroom mixture from earlier. Add the last ladle continuing to stir constantly. Now add in the parmesan cheese and butter. You should have a rich, creamy risotto now with rice that is still slightly al dente.<br /><br />Serve immediately.<br /><br />The constant stirring as you patiently add the ladles of chicken stock are the toughest part. It'll make your arms tired, for sure. But it really only takes about 30 to 40 minutes from start to finish to make this dish and it is absolutely delicious, especially with an extra sprinkling of Parmesan cheese on top. Of course, I do think risotto takes some practice. Mine was a little bit mushier than I would have liked, but still really tasty.<br /><br />Mad Men Martini Monday #1 - a complete success. Next week, maybe we'll have oysters and steak.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com1tag:blogger.com,1999:blog-7639737865741088430.post-30840733661253141292010-08-07T07:32:00.001-07:002010-08-07T08:04:15.169-07:00Banana Bread (with Chocolate Chips)<img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8VgNcTXuLUA8lA9Y5Jo9k5rnGxjv4-ob6lRmylEO_Ty6ToVcGQiuA9xcntHCY1u2FWUhuWnBbkwNSjdKozEWODVOq5_wxzgvkTT7DJPjC93j_i-6IzPGt8mMEOmH7YHnbyk6u3zNxksk/s320/STA_3571.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502676016753632658" />I know it's been a while. It's been so long that I now have another baby! Amelia Francesca was born two weeks early on July 2, 2010. Note to other expectant moms: Try not to give birth on a Friday night at 9:41pm of a holiday weekend. You may be greeted at the front desk of the maternity ward by an eyes-glazed-over receptionist asking, "What are you here for?" Uh, well, let's see. I am standing here in the maternity ward swaying back in forth in pain and with what looks like a basketball under my shirt. What do you think?<div><br /></div><div>Needless to say, it was quite a night, but all ended well. And now I feel inspired to cook again!</div><div><br /></div><div>Then this morning, I had the rare treat of everyone sleeping in -- even new baby. I also had three ripe ripe bananas sitting around so I decided to make my family some fresh banana bread to wake up to. I looked up a few recipes and finally came up with this one of my own:</div><div><br /></div><div>Banana Bread (with Chocolate Chips)</div><div><br /></div><div>2 cups <a href="http://www.organicdirect.com/arrowhead-mills-buckwheat-flour-organic-32oz-p-3143.html">buckwheat flour</a>*</div><div>1 teaspoon baking soda</div><div>1 teaspoon baking powder</div><div>1/2 teaspoon salt</div><div>1/2 cup unsalted butter, room temperature</div><div>1/2 cup sugar</div><div>1/2 cup brown sugar</div><div>1 teaspoon vanilla</div><div>1/2 teaspoon ground cinnamon</div><div>3 ripe bananas</div><div>2 eggs, beaten</div><div>3/4 cup chocolate chips**</div><div><br /></div><div>Preheat the oven at 350 degrees and prepare a loaf pan by coating with butter and dusting with flour. </div><div><br /></div><div>Combine the four dry ingredients -- flour, baking soda, baking powder and salt. I suppose you should sift them together, but who has time for that, right? Set aside. </div><div><br /></div><div>Beat the sugar and brown sugar into the butter until light and fluffy. Stir in the vanilla and cinnamon. </div><div><br /></div><div>Mash the bananas with a fork and then add to the beaten eggs. </div><div><br /></div><div>Add the egg and banana mixture to the sugar mixture. Slowly mix in the flour mixture until everything is evenly combined. Add the chocolate chips.</div><div><br /></div><div>Pour the batter into the loaf pan and bake for 1 hour. A toothpick or knife should come out clean when inserted. </div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNu1apWTL_bV81kFW5JMEhsZpJ96C70d1MuuuWfbWmTkfJrVJBqzkRHdv7KiGLX_l2aXDJAYv8rItZIvG5_PCqc89UNY2PRCilWHDg4DMHAPkXc8Yo0nQpAAGNZqAMcU0A9TNjSgW_VrQ/s320/IMG_3591.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5502676200245956274" /><div>*I used <a href="http://www.organicdirect.com/arrowhead-mills-buckwheat-flour-organic-32oz-p-3143.html">buckwheat flour </a>because I didn't have enough regular white flour and, I have to say, it was a great choice. I really liked the flavor it added. I found the buckwheat flour at Whole Foods one day and had grand visions of making the kind of buckwheat crepes I have come to love at one of my favorite local spots -- <a href="http://www.alafoliecafe.com/">A La Folie</a>. Never happened.</div><div><br /><div>**Of course, I made them dirtier by adding chocolate chips but they can easily be omitted. Or, you can substitute nuts if you'd prefer. </div><div><br /></div><div>And of course, you can always make muffins instead. I haven't but I am sure it would work just fine. I just don't know how long you'd want to bake them.</div><div><br /></div><div>So, that's it. My first post-baby #2 recipe. I hope you like it! </div><div><br /></div></div>Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com1tag:blogger.com,1999:blog-7639737865741088430.post-54629327886058747302010-05-06T06:17:00.001-07:002010-05-06T07:54:25.043-07:00Preparing for Swim Season<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09-lqyTeOdqDWPHfjyglbYAd21pjkrVq31u1bZuoTH8N8VO5XlYbNFFrcBpQqG3EGxsFw6AyaLbbaxxDSdxmOj-f2IecCjgOtnZQ7SXCp_sFG5iXcrvxcdPr2BN4ly5-sbRTG66Spx3zc/s1600/bazatbeach.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09-lqyTeOdqDWPHfjyglbYAd21pjkrVq31u1bZuoTH8N8VO5XlYbNFFrcBpQqG3EGxsFw6AyaLbbaxxDSdxmOj-f2IecCjgOtnZQ7SXCp_sFG5iXcrvxcdPr2BN4ly5-sbRTG66Spx3zc/s320/bazatbeach.jpg" alt="" id="BLOGGER_PHOTO_ID_5468168812810133314" border="0" /></a>Ugh, it's been a busy few weeks. First I had a bunch of projects to do -- don't you just love how you don't have much going on for a couple of months and then BAM! you get three jobs at one time? -- and then we went to New York and Vero Beach. Trying to get Baz back on a decent sleep schedule took another couple of days.<br /><br />But, now I'm back and things are getting back to a manageable pace. And I have two finished videos under my belt -- keep an eye out for an exciting NY Times one on South Florida pythons in the coming week or so -- and <a href="http://blogs.babble.com/strollerderby/2010/04/22/sandy-and-elin-divorce-your-husbands-save-the-kids/">my first blog post</a> for Babble.com's Strollerderby blog about infidelity, this sex addiction "epidemic" and what children can learn from how mom's handle their cheating husbands. <br /><br />Sure, I've been cooking, too. But mostly it's been some of my tried and tested recipes like <a href="http://dinnerwithmybaby.blogspot.com/2009/07/picadillo.html">picadillo</a>, <a href="http://dinnerwithmybaby.blogspot.com/2009/09/end-of-summer-shrimp-scampi.html">shrimp scampi</a> and grilling everything from asparagus to kielbasa. My creativity well has been getting pretty tapped out. <br /><br />I did make a pretty delicious turkey bolognese recently that I will post the next time I make it. Damien was skeptical of replacing the ground beef with ground turkey, but it was really good, if I may say so myself. The key, of course, is the seasoning rather than the actual meat and fresh thyme -- lots of it thanks to the wonderful suggestion of my Dad's Mario Battali cookbook -- made a big impact.<br /><br />But, I do want to point out something that is a big deal for those of us in South Florida. The temperatures are rising a little too fast for my taste which is a reminder that swimming and pool season are in full swing around here. But, as The Miami Herald's <a href="http://www.momsmiami.com/">MomsMiami blog</a> points out, it's also a reminder that Florida leads the country in toddler deaths due to drowning. In fact, Miami-Dade (where I live) and Broward county (next door) are in the top five counties in the country for these types of accidents.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.momsmiami.com/?a=profile&u=2&t=blog&blog_id=2896"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 204px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaJAaxxvC2Unaiw2VjkXZalXRG_-jLU8LPG3lmTatwvkxaR7jlurwxuduui26_RCJI6ZqCHHov8vvr8bKfLOJRRpxc9-1muSTBAgRnsYD1HAL4fADypLZTzH6FHAovPecMmSElygnBKRM/s320/Picture+1.png" alt="" id="BLOGGER_PHOTO_ID_5468167683471452850" border="0" /></a>We don't have a pool and I am trying to teach Baz how to have a healthy respect for the ocean and water, but it's never a bad thing to try and educate yourself on preventing accidents.<br /><br />So, take a moment to <a href="http://www.momsmiami.com/?a=profile&u=2&t=blog&blog_id=2896">read up</a> on how to prevent an accidental drowning. You don't have to live in Florida to be thinking about this. Summertime is here and we're all bound to be near water at some point.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com1tag:blogger.com,1999:blog-7639737865741088430.post-26924590510357194872010-04-05T18:07:00.000-07:002010-04-05T19:25:59.057-07:00Beets!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8k3bO0rjV3QI-6mMq1KSr7DNb-b7XHuFDTHE57If9ZtqthCuA6ijACT6SC6OIbSozDO8h1tf5ssZ9qnE2wqjgmPTu7iDYri6ZFOWWJEZnPEM71qM5BttPlgt8d76vP0VkWF-D9oswquXP/s1600/IMG_3432.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 250px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8k3bO0rjV3QI-6mMq1KSr7DNb-b7XHuFDTHE57If9ZtqthCuA6ijACT6SC6OIbSozDO8h1tf5ssZ9qnE2wqjgmPTu7iDYri6ZFOWWJEZnPEM71qM5BttPlgt8d76vP0VkWF-D9oswquXP/s320/IMG_3432.JPG" alt="" id="BLOGGER_PHOTO_ID_5456844273802223842" border="0" /></a>I've never made beets before. I have always thought they were super complicated or something. So instead, kind of like risotto, I usually ordered them when I saw them on the menu at a nice restaurant.<br /><br />But, I was feeling a bit like superwoman today because I got up early and was able to get a ton of work done, all before 11am. Baz was not interested in napping, but it was fine since I was feeling very empowered and ready to handle anything! So, I took him out to run a few errands and found myself itching to go to <a href="http://www.wholefoodsmarket.com/">Whole Foods</a>. I've taken to this whole trying to buy local and organic lately even though I do think that the whole organic movement is more of a marketing ploy than about real health issues -- especially when we are talking about Whole Foods and their perfect rows of asparagus and bins of whole grains and extraordinary prices. I do think that there is something a little scary going on with the food industry though, and I figure that while I can afford it, it's probably marginally better for me and my family to eat organic when possible. Publix's selection of such items is limited. So, I went to Whole Foods.<br /><br />And there were these beets! They looked so pretty up there on the misty row of perfectly presented vegetables. And they were from Punta Gorda -- the west coast of Florida. They had me at hello : )<br /><br />Well, turns out they are not difficult to make at all and I can't believe I've been missing out for so long. I looked up "beets" on the internet and found myself on the <a href="http://www.nytimes.com/2008/08/04/health/nutrition/04recipehealth.html">Fitness and Nutrition section of the New York Times web site</a>. They said to cut of the greens off leaving about 1/4 inch of the stems (and save the leaves for other dishes), wash them well and then put them in a baking dish with about 1/4 in. of water. Cover the dish tightly and then put them in a preheated oven at 425 degrees for about 45 minutes (30 to 60 depending on the size. Mine were medium to large.) You can test them by sticking a fork in them and seeing if they are tender.<br /><br />After you cool them enough to handle, the peel comes off very easily with your fingers. Then I just sliced them up and pour a light vinaigrette of olive oil, vinegar, honey, salt and pepper over them. They were awesome!<br /><br />I served these delicious beets with the local jumbo shrimp I also got at Whole Foods and some organic asparagus, both of which I grilled on our BBQ. For the shrimp, <a href="http://dinnerwithmybaby.blogspot.com/2010/03/marinated-pork-loin-and-hamburgers-la.html">I used the same soy, sherry, honey, ginger marinade I used for the pork loin </a>last weekend. It worked really well. The whole meal was so tasty and felt very healthy.<br /><br />The rest of this week is going to be a bit of a nightmare. I'm doing a video with Damien in addition to the corporate job I've been working on. And my usual babysitter is giving me a hard time these days, so I'm just hoping she doesn't flake on me this week. I really really need her. So, the dinners might suffer. I'll do my best, but I might not be able to blog too much. Wish me luck!Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com1tag:blogger.com,1999:blog-7639737865741088430.post-26892486720451508902010-03-31T12:50:00.000-07:002010-03-31T14:07:31.484-07:00Marinated Pork Loin and Hamburgers a la Diana<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPE-YptIa7UYLOQVVHVDg55rK7tL00nuyWQFlqd58c9s67qfY4aPbIvxM0102KqNfWkF8_KpLuNQRjEyLInb5cjAFnWNDCFWzOYBRl594aZGmibcU1S3H50dYjWHRe0KDuofU8u86lD4ER/s1600/24848_424358925743_661750743_5389254_8123404_n.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 277px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPE-YptIa7UYLOQVVHVDg55rK7tL00nuyWQFlqd58c9s67qfY4aPbIvxM0102KqNfWkF8_KpLuNQRjEyLInb5cjAFnWNDCFWzOYBRl594aZGmibcU1S3H50dYjWHRe0KDuofU8u86lD4ER/s320/24848_424358925743_661750743_5389254_8123404_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5454904796610981122" border="0" /></a>What a wonderful weekend! Some of my closest friend were in town for different reasons, but we were all able to get together this past weekend for a fabulous beach day and a couple of late night talks. Kita and her three girls were here from Colorado, Joey and her daughter for Portland, Maine and Karima from my old stomping ground, Brooklyn. There is nothing like being with your dearest friends in the world and even though we haven't seen each other in a while it felt like just yesterday we were drinking at Lucky Johnny's or covering up holes in our dorm room walls with posters left over from our butt rocker party. (Maybe I can find a picture of that to post!)<br /><br />It was a great way to let off some steam too before I had to start digging into my work week this week. It went too quickly. But I did make dinner on Friday and Saturday nights and Kita was requesting I post the recipes so here we go:<br /><br />On Friday, I grilled pork loin on the grill that I had marinated for several hours in a <a href="http://www.foodnetwork.com/recipes/saras-secrets/marinated-grilled-pork-tenderloin-recipe/index.html">soy, dry sherry mixture that I found on the Food Network site</a>. I think it turned out really well, but some of our younger guests thought it smelled like alcohol so maybe it would have been best to make something a little simpler for the under 21 in the group. They did eat it though so I am not sure if it tasted better than it smelled or if they were just being polite.<br /><br />Here is the recipe I used:<br /><br />2 pound pork loin<br />1/2 cup soy sauce<br />1/2 cup dry sherry<br />1/2 cup honey<br />1/4 cup rice wine vinegar<br />1/4 cup olive oil (the original calls for vegetable oil, but I liked the way the olive oil worked out)<br />2 tablespoons fresh orange juice<br />1 1/2 tablespoons fresh thyme (the original calls for rosemary, but they didn't have any at the supermarket so I used thyme)<br />1 tablespoon minced onion (I thought I had the shallot the original recipe called for but it was bad, so I substituted onion and it was fine, but shallot probably would have been better.)1<br />1 teaspoon minced fresh ginger<br /><br />I patted the pork loin dry and placed it in a gallon zip lock bag. In a medium bowl, whisk together the soy sauce, sherry, honey, vinegar, oil, and juice. Add the thyme, onion, and ginger and mix well. Pour the mixture into the zip lock, covering the pork loin. Marinate for as long as possible but at least two hours.<br /><br />Preheat the grill. Remove the pork loin from the bag leaving the marinade in the bag. Place them on the grill and cook for about 18 minutes (depending on the size, it could be a little more or a little less. I use a thermometer to make sure it is done properly.) When it is finished, remove from the grill and let stand for 10 minutes.<br /><br />In the meantime, pour the marinade into a skillet and heat it up to a slow simmer for about 10 minutes.<br /><br />Slice the pork loin, arrange on a plate and pour the heated marinade over the slices. Yum!<br /><br />The following night I made hamburgers. Damien is really the best one at making them, but this is how I do it:<br /><br /><span style="font-weight: bold;">Hamburgers a la Diana</span><br />3 pounds organic ground beef (after the whole NY Times e. coli article, I'm all about organic ground beef)<br />1 tablespoon salt<br />1 tablespoon ground black pepper<br />3 tablespoons Worcestershire sauce<br />2 tablespoons steak sauce (I used Smith and Wollensky's)<br />1/4 cup Italian bread crumbs<br /><br />Put the ground beef in a large bowl. Add the salt, pepper, Worcestershire sauce, steak sauce and bread crumbs to the beef. Use your hands to mix as well as you can. I don't really measure the ingredients when I do it so these are all approximate. You can use as much or as little of them depending on your taste. The goal is a moist and tasty burger.<br /><br />Once it is well mixed, make about 10-12 hamburger patties. Preheat the grill to about 450 - 500 degrees. Place the patties straight on the grill and cook for 3 minutes per side for medium (but this of course depends on the thickness of the patties so you can check one to make sure it's cooked properly.)<br /><br />You can add some cheese to the burgers when they are close to finished and I like to toast french style hamburger rolls from the bakery section that are much better than the usual hamburger buns you get in the bread section.<br /><br />I also use ground turkey sometimes and they are just as good.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com1tag:blogger.com,1999:blog-7639737865741088430.post-33780908770708947832010-03-26T06:39:00.001-07:002010-03-26T07:00:52.657-07:00Grilled Grouper Two Ways<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtXRJwm2cN9LBCuz8c6FAycaiR_nGOTHRRf9lsAzjfx4K65Af4mqYZsw2uq_I1fl6DznxMBWSqFn5ZrCW3tiyMAabpt5P4tuX49B30q7U8OH3ox4-KKIFFL_Ww45p_r-Z9CQub9BsCo1Y/s1600/brownrice.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 249px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtXRJwm2cN9LBCuz8c6FAycaiR_nGOTHRRf9lsAzjfx4K65Af4mqYZsw2uq_I1fl6DznxMBWSqFn5ZrCW3tiyMAabpt5P4tuX49B30q7U8OH3ox4-KKIFFL_Ww45p_r-Z9CQub9BsCo1Y/s320/brownrice.jpg" alt="" id="BLOGGER_PHOTO_ID_5452939911280049042" border="0" /></a>After another night in Marathon visiting with our friends Emmett and Lindsay, we were a little behind on things at the homefront. Plus, with Baz walking, there is new meaning to the word exhaustion. He is all over the place. It's freakin' adorable with his little Frankenstein arms stretched out before him for balance, but it requires a new degree of vigilance that my 6 month pregnant body is having trouble keeping up with.<br /><br />Our new house is close to a great little tot lot that Baz really enjoys so we like to go there to let off some steam in the afternoons. And then on the way home, we frequently stop in at the supermarket to figure out what we'll do for dinner. Last night I picked up some red grouper they had in the case which is funny since Damien is working on a story about how some of these fish are actually banned from being fished. Guess Caribbean red grouper is not one of them, or if it is, hopefully not too many people are reading this from the Fishing and Wildlife Commission. Because it actually was delicious. Grouper is one of my favorites since it has a light flavor but is a meaty enough fish that you can grill it without it falling apart.<br /><br />I was craving cajun spiced grouper but of course I get home and Damien is like, "Can we not have cajun fish tonight?" Um, fine, but that was my whole point of getting grouper and I was pretty excited about it. He acts like we have cajun fish every other night or something. So, I marinated his piece in a mixture of butter, olive oil, garlic, white wine, salt and pepper. Once Baz was in his crib sleeping soundly -- oh, how glorious after running after him all day -- we fired up the Weber and Damien cooked the mismatched pieces of grouper.<br /><br />I served it with some steamed broccoli that I seasoned with butter, salt, pepper and some garlic powder. And I also used a frozen bag of brown rice. Not sure if you are aware of this, and I am sure there is some reason this is not as healthy as making browned rice from scratch and I'll probably die because of some unknown preservative in it, but Birds Eye makes cooking up some brown rice so easy. You just put the bag in the microwave for 4 minutes and it comes out perfectly cooked and fluffy unlike the big glob of mushiness I usually get after 45 minutes.<br /><br />So, check it out -- and please leave me in the dark if there is some reason I am poisoning my family with BPA infused rice or something. Okay?<br /><br />**Oh, and while I was in Marathon I cooked up a batch of Picadillo for the gang. Some of the guests, including our dear friend Betsy who was also there, asked for the recipe so here is <a href="http://dinnerwithmybaby.blogspot.com/2009/07/picadillo.html">the link</a> from when I blogged about it.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com1tag:blogger.com,1999:blog-7639737865741088430.post-46152456475450480772010-03-23T14:11:00.000-07:002010-03-26T06:38:58.695-07:00Bratwurst and Kielbasa with SauerkrautToday I would be too embarrassed to elaborate too thoroughly on what I made for dinner. I was very busy with a video and getting things organized after being away for a couple of days, okay. Let's just leave it at the <a href="http://dinnerwithmybaby.blogspot.com/2009/07/ham-with-pineapple.html">baked ham with pineapple I often make and have once blogged about on this site</a> and try not to linger too long on the frozen sweet potatoes I had in my freezer from Thanksgiving and the frozen peas and carrots I usually reserve for a quick Bazzy vegetable. Not a proud culinary moment in the Oliva Cave house. But it was actually pretty tasty. And I did originally make those sweet potatoes. Or was that my mom's Thanksgiving contribution? I don't know. It was too long ago.<br /><br />And this past weekend was not much better with the exception of the steak and shrimp kebabs we had at our friends Emmett and Lindsay's on Sunday night at their Marathon vacation house. Thank you, Emmett for braving the storm and sticking it out on the BBQ. <br /><br />But on Saturday, after a beautiful day at the beach -- the first of this season -- Damien and I had a craving for sausage. With our new grill, we have been excited to grill just about anything, but on Saturday night we decided to go with our craving and enjoy some bratwurst and kielbasa.<br /><br /><div><div>We grilled them up, added a little bit of sauerkraut and some dijon mustard and voila! A delicious simple meal. We didn't even have room for the potato salad and cole slaw we bought as sides. The only thing I was missing was the ice cold beer Damien was able to enjoy. I didn't really miss alcohol during my last pregnancy, but this time is different. Man, I really would have liked that beer.<br /><br />I'm hoping to make some progress on my videos this week so I can get back to creating some more memorable meals. But, I can't really complain considering that it feels so great to work. I think it's even been good for Baz. In fact, he started walking. Maybe a little distance from his mom has given him that sense of independence and confidence to take that big step. Go Baz!<br /></div></div>Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-464360975679956902010-03-18T18:06:00.000-07:002010-03-18T18:32:23.088-07:00Rotini with Spicy Italian Salami<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/Relaxed-Cooking-Curtis-Stone-Favorite/dp/0307408744/ref=sr_1_2?ie=UTF8&s=books&qid=1268962130&sr=8-2"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 270px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JqzoiZV1EMKlEPKvnBZz8-LtDuBfw7u_lGkVuMD-Au4xE1DYwbnekVww_Jk1MSql2k7K_PtDzGWDt6PgQ41ILllVKn8QtgCIVwRrhw66AdSSTVfGdq22MNs-8Py4MWuM0icKNRoQChLm/s320/curtisstone.jpg" alt="" id="BLOGGER_PHOTO_ID_5450151115419385682" border="0" /></a>This is week is the first week that I have worked "outside the home" in a long time. I have a corporate client -- yay! -- and I had to video tape a users conference and produce some testimonial videos for their web site. It feels so great to be working a little bit and this kind of job is perfect. While it is serious and professional, it is not incredibly high stress like the Times jobs tend to be sometimes. And really, at the end of the day, it is just nice to go out and talk to people about things other than babies, even if it's about a programming software I know very little about.<br /><br />Don't get me wrong, I could talk about babies -- my baby -- all day long, everyday. But, sometimes when I work, I am reminded that there is still another side to me and even though it is work, it's rejuvenating. It awakens a side of my brain that doesn't get quite as much exercise these days.<br /><br />So thank you to <a href="http://www.questionmark.com/us/index.aspx">Questionmark</a> for a good shoot week and for inspiring me to get back to things like this blog and new recipes.<br /><br />As for today's recipe, well, I wish I could say I loved this one, but it was just okay. I'm going to share it anyway because I think others might like it more and I think with a few adjustments, it would be better. I got if from a cookbook my sister gave me for Christmas. It's a Curtis Stone cookbook, the hot Aussie who I have often seen flirting with Kathie Lee and Hoda on the Today show. It's very simple and can be made in about 20 minutes. He uses Rigatoni. I used a whole wheat rotini which could have been one of the reasons I didn't think it was so great.<br /><br />Anyway, here is the recipe, straight from the source - The <a href="http://www.amazon.com/Relaxed-Cooking-Curtis-Stone-Favorite/dp/0307408744/ref=sr_1_2?ie=UTF8&s=books&qid=1268962130&sr=8-2">"Relaxed Cooking with Curtis Stone - Recipes to Put You in My Favorite Mood" cookbook</a>.<br /><br /><span style="font-weight: bold;">Rigatoni with Spicy Italian Salami, Baby Tomatoes, Olives and Capers</span><br />20 cherry tomatoes (I used grape tomatoes and they were the best part)<br />2 teaspoons plus 1 tablespoon extra-virgin olive oil<br />Salt and freshly ground pepper<br />8 ounces spicy salami, such as Sopressata Vicentina, sliced<br />2 garlic cloves, minced (I crushed them, of course)<br />1/4 cup dry white wine<br />1/4 cup pitted kalamata olives<br />1/4 cup extra fine capers<br />1/4 cup coarsely chopped fresh flat-leaf parsley (which I thought I had, but didn't so it was not included in my recipe)<br />8 to 10 ounces rigatoni pasta<br /><br />Preheat the oven to 375 degrees. On a baking sheet, drizzle the tomatoes with 2 teaspoons of olive oil and sprinkle with salt and pepper. Roast them in the oven for about 8 minutes or until the skins start to split. Remove them from the oven and let them cool a bit.<br /><br />Boil a large pot of salted water for the pasta.<br /><br />While it's coming to a boil, heat up the tablespoon of olive oil in a saute pan over medium heat. Add the salami and cook for 30 seconds on both sides, until light golden in color. Remove from the pan and reserve.<br /><br />Return the pan to the heat and add the garlic. Saute for a minute and then add the tomatoes and saute for 3 more minutes. Add the wine and simmer for 3 minutes or until the wine has reduced by half. Add the olives and capers and toss gently. Bring the mixture to a simmer and add the salami and parsley.<br /><br />Meanwhile cook the pasta in the boiling water until al dente. Drain the pasta and then add it to the sauce.<br /><br />We served it immediately and sprinkled freshly grated parmasean cheese on top. Again, it was fine, but not great. I think next time I will add a little bit of butter at the end. I just felt the sauce was too light and the ingredients didn't really come together the way I had hoped. But, because of that "lightness" I think people who are a little more health conscious might appreciate that. I'm almost 6 months pregnant -- I need richness. Plus, it gave me heartburn.<br /><br />And I know, I have to try and remember to take pictures. I'm just getting back into the swing of things here....Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-12594162000300864052010-03-16T11:28:00.001-07:002010-03-16T11:47:08.759-07:00I'm Back!After a long hiatus -- sorry about that -- I'm am back at it. I've missed writing on this blog, coming up with new recipes and keeping in touch with all of you who read and comment on it. But, it has been a hectic time and, well, there has been something else on my mind that I wasn't quite ready to talk about in public. Turns out I'm pregnant again -- like 5 and a half months pregnant -- and I just wasn't really read to divulge the info. And with my pregnancy causing a craving that had me eating eggplant parmesean four times I week, I was having a hard time figuring out how to explain that or what to write without coming clean. Not to mention that it is not really any fun to read a blog by someone who is not being totally honest. I mean, what's the point really.<br /><br />So, there it is. I'm pregnant. And it's a GIRL! I know I am not really supposed to express a preference -- after all, I really do just want a healthy baby, yada yada yada. But, I did sort of want a girl to balance out the Oliva Cave household. I mean, a boy would be great too. A little buddy for Baz. A house full of boys and boy stuff. Stuff I already have. But, a little girl will be so much fun, too.<br /><br />It's sort of hard switching gears though. I've figured out how to be a mom to a boy. Will it be different with a girl? Should it be different with a girl? It's not just about buying stuff for her -- and no she will not only wear pink stuff. But, will she be as tough as Baz? As loud? As active? Will we do the same things?<br /><br />Anyway, I'm excited and relieved to get it off my chest. And now I am no longer craving just eggplant parmesean so I'll start making some good food again. In fact, we've already started.<br /><br />We recently moved to a great new house in Surfside, FL where we have a backyard and, therefore, a grill!! It is heaven. We use the thing at least 3 or 4 times a week and everything really does seem to taste better when grilled -- especially steak! Plus the new house has a gas stove and oven which has made huge difference in the quality of my cooking. It's amazing. Those Miami Beach apartment might have nice-looking kitchens, but I don't think they ever expected people to actually cook in them.<br /><br />So, I'll have new recipes shortly. Tonight I am not sure what I am making yet. I am going to go to the store to buy some groceries later in the day and I thought I'd see if there is some fish that I can sprinkle some cajun spices on and grill. We shall see.<br /><br />In the meantime, it's nice to be back.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com1tag:blogger.com,1999:blog-7639737865741088430.post-67548828340747616562009-12-21T15:56:00.000-08:002010-01-03T07:35:47.646-08:00French Cut Lamb Chops and Roasted Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiaaBqfxCqBc2Ys-6bBbtaO91vDoNr-xh0nCiW9dDP2f7R3KSJT4A0VDH6FkGQ2Aj16eqWuhyphenhyphenLGwXHft92ZGo7jONcmOfYjD7o9B0NrgSxNZRKtpZ76aH_y-xGr6-evFVJtnOQX3LfzfFr/s1600-h/IMG_3716.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiaaBqfxCqBc2Ys-6bBbtaO91vDoNr-xh0nCiW9dDP2f7R3KSJT4A0VDH6FkGQ2Aj16eqWuhyphenhyphenLGwXHft92ZGo7jONcmOfYjD7o9B0NrgSxNZRKtpZ76aH_y-xGr6-evFVJtnOQX3LfzfFr/s320/IMG_3716.JPG" alt="" id="BLOGGER_PHOTO_ID_5417866686362929314" border="0" /></a>It's finally cool around these parts. The low is getting into the 50s this week and last night we even had to use the heater for the first time this year. Poor little Baz woke up in the middle of the night because he was cold so we had to turn it on. I am actually really enjoying it and it helps make it seem more like Christmas. I am really excited this year. My whole side of the family is coming to Florida this year. It's the first time we've all spent the holidays together in a long time. I can't wait.<br /><br />We'll be eating a lot of pork this week since our Cuban tradition is to make a whole leg of pork that we eat for Christmas dinner and then in Cuban sandwiches for the rest of the week. My dad is really the best at making them, knowing just the right amount of pork, ham, cheese, pickles and condiments to include before he grills them into the delicious pressed sandwiches I've been eating as long as I can remember.<br /><br />So, until then, no pork. Instead I got a great deal on some french cut lamb chops this week. Turns out two of the three packages I bought were mislabeled so I paid a price that was for ground chuck instead of the beautiful lamb chops I got. Not bad.<br /><br />I am marinating them right now in some olive oil, balsamic vinegar, white wine (cuz it was open - I would have used red if I had it) pressed garlic, salt, pepper and some fresh rosemary. I'll cook them in my cast iron grill when it gets nice and hot so that the outside of the chops browns nicely.<br /><br />I'm going to serve them with some steamed broccoli and roasted red potatoes. I am already cooking the potatoes because they need to cook for about an hour. I just cut them up in quarters and poured some olive oil over them. Then I sprinkled some salt and freshly ground pepper over them as well as some more pressed garlic and some of the rosemary that I bought for the lamb chops. Could be too much rosemary, but I didn't really use much for the potatoes.<br /><br />I'll let you know how it all works out, but I am definitely excited.<br /><br />UPDATE: Turned out terrifically. I cooked the lamb chops for about 4 minutes on each side. A couple of the thicker ones could have used another minute per side, but for the most part they were pink and delicious! And the rosemary on both the potatoes and chops turned out just fine.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com2tag:blogger.com,1999:blog-7639737865741088430.post-34111825713945030482009-12-16T16:55:00.000-08:002009-12-16T17:01:29.551-08:00Buy Buy Baby Comes to MiamiI was excited to get a flier in the mail announcing that <a href="http://www.buybuybaby.com/default.asp?order_num=-1&">Buy Buy Baby</a> opened a store in <a href="http://www.buybuybaby.com/store_loc.asp?order_num=-1&#lnkFL">Miami! </a> This is a great baby supply store that I knew from New York. It has everything -- from high end to trinkets. <br /><br />As I struggle to figure out what new car seat I'll have to get for Baz, it is a comfort to know that Buy Buy Baby is there so I can check them out. No offense to Babies R Us, but they just....I don't know....suck!<br /><br />It's a little inconveniently located for Miami Beach folks. I suppose I should have planned a little better than attempting the Dolphin and Palmetto Expressways after 3pm, but I needed to get out of the house and I figured I'd check it out. Unfornately, it took me well over an hour to get home. Baz was none to pleased, despite the awesome tub toys we came home with.<br /><br />Still, I think it is worth the trip -- just maybe next time, not at rush hour. So, check it out. <br /><br /><b>Buy Buy Baby<br />Miami, FL</b><br />8241 West Flagler St<br />Suite 100<br />Miami, FL 33144<br />Phone: (305) 266-5324Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-82628090055667021912009-12-16T16:45:00.000-08:002009-12-16T16:55:03.668-08:00Chicken MarsalaI was looking to make some sort of chicken dish yesterday and came up with Chicken Marsala. It was actually very easy to make and I think it might become one of our new staples. And it looked pretty impressive when I served it over mashed potatoes with a side of steamed broccoli. <br /><br />This is how you make it:<br /><br /><span style="font-weight: bold;">Chicken Marsala</span><br />4 pieces of chicken cutlet<br />1/2 cup flour<br />1 teaspoon salt<br />1/2 teaspoon pepper<br />2 tablespoons butter<br />2 tablespoons olive oil<br />2 or 3 cups sliced mushrooms (can be any kind, really)<br />2 shallots, diced<br />3/4 cups Marsala wine<br />1 cup chicken broth<br /><br />Pat chicken dry with paper towels. Combine the flour with the salt and pepper. Dredge the chicken in the flour mixture to fully coat the pieces. <br /><br />In a large skillet, heat 1 tablespoon of the butter in a skillet over medium high heat. Add 1 tablespoon of the olive oil to it. Place the chicken pieces in the oil and brown on both sides (about 3 minutes per side.) Remove the chicken from the pan and set aside. <br /><br />Put another tablespoon of butter and olive oil in the skillet. Add the mushrooms and shallots and cook until they are brown. Try not to mix them too much so that brown bits start to stick to the bottom of the pan (without burning, of course.) <br /><br />Once the mushrooms are brown, add the Marsala wine. Use the spoon to scrape all of the brown bits off the bottom of the pan. Reduce the wine by about half. Then add the chicken broth and bring to a boil. Cook for 5 minutes.<br /><br />Add the browned chicken to the sauce. Cook until the chicken is cooked through (about 5 or 6 more minutes.) Serve immediately.<br /><br />Buon appetito!Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-47684551529049582292009-12-10T19:04:00.001-08:002009-12-11T12:59:00.871-08:00Cajun Red SnapperToday I went to West Palm Beach to meet up with my mother for some Christmas shopping and so that she could spend some time with Baz. It was a really lovely afternoon and it was great to see her. We even got his picture taken with Santa. But, then on my way home, I thought about how I needed to make dinner and I really just didn't feel much like making anything. How pathetic is that? All I did was do some shopping with my mom and that makes me not want to make dinner.<br /><br />But, I pulled it together. I had to stop at Costco yet again to pick up some more formula for Baz -- oh, and this is after it started pouring rain and I got rear ended by some horrible Miami driver. Baz was really shaken up about it, but no damage to baby or the car. Anyway, once I finally arrived in Hades -- I mean, rush hour Costco -- I took at a look at what fish they had. I usually just go for the salmon, but today I saw that they had some reasonable portions of red snapper. Perfect!<br /><br />So, I just sprinkled some cajun spices on the fish and sauteed the pieces in some butter and olive oil for about 4 minutes on each side. Then I heated up some of the left over <a href="http://dinnerwithmybaby.blogspot.com/2009/12/pork-chops-milanese-and-potatoes-au.html">potatoes gratin</a> from the other night and microwaved/steamed some green beans, and it wasn't a half bad dinner.<br /><br />I'll try and find out what exactly my cajun spice is made off. It's from a recipe my dad gave me years ago. We made a huge jar-full a while back and break it out every once in a while. It's fabulous.<br /><br />Oh and thanks to Mima (that's my mom's nickname as grandma) for the awesome new truck she gave Baz. He loves it.<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzvqP1WwYAiQkXdryTxe10AvZDL_Ar8QKaicbxNOrLpVZbZgyFyyT_skAcBMlusejl9U4WSwOA4FfnWqstigw' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com1tag:blogger.com,1999:blog-7639737865741088430.post-82770767264473515622009-12-10T18:55:00.000-08:002009-12-10T19:04:14.700-08:00Lime VinaigretteLast night, I was craving <a href="http://dinnerwithmybaby.blogspot.com/2009/09/penne-alla-vodka.html">Penne alla Vodka</a> so I kept it simple and served that along with a green salad. That's just a salad with all green and some white ingredients -- romaine lettuce, onion, avocado, cucumber, and <a href="http://dinnerwithmybaby.blogspot.com/2009/08/leftover-hearts-of-palm.html">hearts of palm</a>. I made a lime vinaigrette because I used up all the balsamic vinegar on my meal the night before. It was actually delicious though. I think I'll make it more often.<br /><br />This is how I made it:<br /><br /><span style="font-weight: bold;">Lime Vinaigrette</span><br />1/4 cup olive oil<br />Juice from a half of a lime<br />1/2 teaspoon dijon mustard<br />1/2 teaspoon dry basil<br />salt and pepper to taste<br /><br />Put all of the ingredients in a small plastic container with a lid. Shake vigorously until all of the ingredients emulsify.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-85895474028710263532009-12-09T10:49:00.000-08:002009-12-09T15:54:43.390-08:00Pork Chops Milanese and Potatoes Au Gratin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnmrSaB6MvYbSvC8c9pDSkAJMBL73XEgJiumzyVRSLmuu9Q9tBJq8SSy6UAtMMI3whUg0wof_oOSe80Bj4o-HoWxcIDtXxoMAKu7l9Ag2hpZMCQqMUpi27iIneHt7hTbAhHzz6LjBWqfY/s1600-h/IMG_3703.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 187px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnmrSaB6MvYbSvC8c9pDSkAJMBL73XEgJiumzyVRSLmuu9Q9tBJq8SSy6UAtMMI3whUg0wof_oOSe80Bj4o-HoWxcIDtXxoMAKu7l9Ag2hpZMCQqMUpi27iIneHt7hTbAhHzz6LjBWqfY/s320/IMG_3703.jpg" alt="" id="BLOGGER_PHOTO_ID_5413388477273153202" border="0" /></a>Damien was supposed to be away last night reporting a story, but he ended up coming home instead of spending the night. So, I sort of had to scramble for dinner because I had planned on having left over Shrimp Creole.<br /><br />So Baz and I took a walk to Publix to see if we could get inspired. There really wasn't much jumping out at me, but I remembered seeing a recipe for Potatoes Gratin in the Balthazar Cookbook and that sounded really good. What could be the main dish? Not wanting to spend a fortune, I decided on pork chops.<br /><br />Then I was strolling past the produce section and I saw a bag of key limes sitting there. I thought, "Wow, maybe I should try and make key lime pie!"<br /><br />This is very ambitious considering how tired I was feeling. But, I feel like I haven't really been cooking anything too interesting lately. With work, it's hard to make it a priority. So, I pushed through and it actually worked out well. Now, the potatoes take a bit of time so keep that in mind and start those early. Here's what I did:<br /><br /><span style="font-weight: bold;">Potatoes Gratin</span> (<span style="font-style: italic;">inspired by the <a href="http://www.amazon.com/Balthazar-Cookbook-Keith-McNally/dp/1400046351">Balthazar Cookbook</a> with some major changes</span>)<br />1 cup heavy cream<br />1/2 cup milk<br />4 cloves or garlic - crushed with a knife<br />10 - 12 sage leaves, whole (Balthazar uses thyme)<br />4 stems parsley, whole (Balthazar uses rosemary)<br />1/2 teaspoon salt<br />1/4 teaspoon white pepper<br />3 -4 medium Idaho potatoes<br />salt and white pepper<br />1 tablespoon butter<br /><br />In a medium saucepan, heat the cream milk, garlic, sage, parsley, salt and pepper over medium heat. When it begins to simmer, lower the heat and continue simmering for 30 minutes.<br /><br />In the meantime, peel and slice the potatoes into 1/8 thick slices. Use the butter to coat the bottom of a shallow cooking dish or ovenproof skillet.<br /><br />After 30 minutes, strain the cream, removing the herbs and garlic. Layer the bottom of the buttered cooking dish with the most abnormally sized pieces of potato (so the top layer that you will see will look more uniform.) Overlap the potatoes by nearly half. Sprinkle so salt and pepper on the potato layer. Then pour 1/2 cup of the garlic infused cream over the potatoes. Arrange a second layer of potatoes and repeat the process. Continue repeating until all the potatoes have been used.<br /><br />I also sprinkled a bit of cheddar cheese on the top layer, which Balthazar does not do. I liked it, but I think that just the cream would be delicious as well. I just like cheese.<br /><br />Cover the dish or skillet with aluminum foil and place in the preheated oven for 45 minutes. Remove the foil and continue to cook for 15 minutes until the top is golden. Cool for a few minutes before serving.<br /><br />Worth the time and effort.<br /><br />Then I made the pork chops:<br /><br /><span style="font-weight: bold;">Pork Chops Milanese</span> (<span style="font-style: italic;">also inspired by the </span><a style="font-style: italic;" href="http://www.amazon.com/Balthazar-Cookbook-Keith-McNally/dp/1400046351">Balthazar Cookbook</a> with some major changes)<br />4 - 1/4 inch slices or red onion<br />2 tablespoons olive oil<br />salt<br />pepper<br />1 cup, romaine lettuce, finely chopped<br />1 medium vine ripe tomato, finely diced<br />2 pork chops<br />salt and pepper<br />1/2 cup flour<br />1 egg<br />2 tablespoons milk<br />1 cup bread crumbs (Balthazar suggested panko, but I used Italian because it is what I had)<br />2 tablespoons butter<br />1 tablespoon olive oil<br />Balsamic vinaigrette<br />2 lemon wedges<br /><br />Brush the onion slices with a little bit of olive oil. Use the broiler or a grill (if you are lucky enough to have one) to char the onion slices a bit. Set aside to cool to room temperature.<br /><br />Create a little chopped salad using the romaine and tomatoes. When the onion has cooled enough, dice and add as well. Set the salad aside.<br /><br />Pat dry the pork chops and use a mallet (or in my case, a potato masher) to pound the chops down until they are about a 1/2 inch thick, making sure not to miss the section nearest to the bone. Sprinkle both sides with a little bit of salt and pepper.<br /><br />Prepare three bowls in an assembly line -- one with the flour, one with the egg whisked with the milk, and the other with the bread crumbs. Dredge the pork chops in the flour first, then coat in the egg mixture and then coat with bread crumbs.<br /><br />Heat up a large skillet over medium heat. Add a tablespoon of butter and melt until just starts to brown. Add a tablespoon of olive oil and heat. Place both pork chops in the butter/oil and cook on each side for 4 minutes. The bread crumbs should be nice and golden brown.<br /><br />Remove from the pan and arrange on the plate.<br /><br />Add balsamic vinaigrette to the salad and mix well. Put a dollop of salad on top of each pork chop. Serve with a wedge of lemon.<br /><br />Then there's dessert. It is best to make key lime pie much earlier in the day so it has plenty of time to cool. But, since I thought of it too late in the game, we settled for a slightly still warm pie after dinner.<br /><br /><span style="font-weight: bold;">Key Lime Pie</span> (<span style="font-style: italic;">adapted from the <a href="http://www.amazon.com/Miami-Spice-New-Florida-Cuisine/dp/1563053462">Miami Spice cookbook</a></span>)<br /><br />Graham Cracker Crust<br />1 1/4 cups of graham cracker crumbs (I used half a box of graham crackers in my food processor)<br />1/2 cup butter<br /><br />Preheat the oven to 350.<br /><br />Get your crumbs to a fine consistency in a food processor. Melt the butter and add to the crumbs. Mix well until it is like a paste. Press the mixture into a pie pan. Put in the oven for 8 minutes. Remove from the pie pan from the oven, but leave the oven on.<br /><br />Filling<br />1/2 cup key lime juice<br />2 teaspoons key lime zest<br />1 - 14 oz. can sweetened condensed milk<br />3 egg yolks<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-n8iofvKYclXPdfmVmzoGSFccNrEvYb5h4vSDgqelP0gOdKFuNmtkAkx3DIYdepun51hfpdE3TgDcAv29RKNYlcsKKk5JNva_PpU5RwbZ8PXkJwSTLn1GuHjRnkj8gEXd4iCiLDr7h4V/s1600-h/IMG_3699.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 155px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-n8iofvKYclXPdfmVmzoGSFccNrEvYb5h4vSDgqelP0gOdKFuNmtkAkx3DIYdepun51hfpdE3TgDcAv29RKNYlcsKKk5JNva_PpU5RwbZ8PXkJwSTLn1GuHjRnkj8gEXd4iCiLDr7h4V/s320/IMG_3699.jpg" alt="" id="BLOGGER_PHOTO_ID_5413388910740164946" border="0" /></a>The toughest part is juicing the small little key limes and grating the zest so leave yourself plenty of time to do this. (It took me about 15 or 20 minutes.) You don't want to skimp.<br /><br />Combine the condensed milk and the egg yolks in a bowl. Use an electric hand mixer at high speed to mix until light and fluffy. Slowly add in the key lime juice. Then add in the zest.<br /><br />Pour the mixture into the prepared graham cracker crust. Then put the pie in the oven and cook for 8 minutes. Remove from the oven and let cool to room temperature. Then place the pie in the refrigerator and cool for as long as you can resist.<br /><br />So there you have it. We really enjoyed it, I hope you all do too.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com1tag:blogger.com,1999:blog-7639737865741088430.post-65093020098718787862009-12-07T15:05:00.000-08:002009-12-07T17:43:44.441-08:00Let The Holiday Season Begin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlMqTs_7LV_w7_n8SSIuW4YdlLsV3m5P14qmL8IZF-7ShVVf4jtVrQ50MjyDv7U2D5jpTBe067XN9cOaoQYsmyDI6yj-lxY-gEROVNLepdW9YXH5_N0bVuff0Xl5WgKzMxdMwHuQwvCom/s1600-h/12133_1198795250135_1236120323_30625849_5431615_n.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 252px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlMqTs_7LV_w7_n8SSIuW4YdlLsV3m5P14qmL8IZF-7ShVVf4jtVrQ50MjyDv7U2D5jpTBe067XN9cOaoQYsmyDI6yj-lxY-gEROVNLepdW9YXH5_N0bVuff0Xl5WgKzMxdMwHuQwvCom/s320/12133_1198795250135_1236120323_30625849_5431615_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5412674504507339538" border="0" /></a>Thanksgiving has come and gone and we have officially started the holiday season. Thanksgiving is my favorite holiday -- with it being the kick off and all -- and it's a good thing too since I was able to enjoy two turkey dinners.<br /><br />Our first was with my parents here at my Miami Beach apartment. My mother brought all of the side dishes and I was charged with making the turkey, stuffing and cranberry sauce. It was a little stressful since I don't really make a whole turkey very often, never mind stuffing that is not from a box or cranberries that are not in a can. But, I did it -- and it turned out quite well. Luckily I have a whole bunch frozen so Damien and I will be celebrating Thanksgiving several more times before the end of the year.<br /><br />Then we went up to <span style="font-style: italic;">Woo-stah</span>, Massachusetts to see Damien's family. It was actually really special since all of the Cave's were in one house -- a rare occasion. So for three days we all hung out and enjoyed a second Thanksgiving dinner. <br /><br />Then I went to Boston to see my brother, Raul and his family, Meera and Elan. Elan was scheduled to have his second surgery on his cleft lip and palate so it was great that we got to see him before the big day. Now the surgery has passed and they are all doing well. Elan is a little trooper and so are his parents. It can't be easy to watch their little guy go through something like this, but they are holding up well and setting a brave example for Elan.<br /><br />So now we're home and I have never been so tired! Okay, that's not really true, but I am really tired. All of that traveling took a lot out of me. But, I did cook tonight so I wanted to make sure I shared that. I made <a href="http://dinnerwithmybaby.blogspot.com/2009/11/moms-shrimp-creole.html">shrimp creole</a> and I have one major adjustment to make to the recipe I posted last time I made it. So check it out. <br /><br />You need Parsley. I used half of a bunch that I bought fresh at Publix - completely stemmed. But, I suppose you could use dried parsley. Maybe a tablespoon or so. When I tasted my batch tonight it confirmed that it was exactly what the original was missing.<br /><br />So, Parsley. Make sure you add it. And Happy Holidays!<br /><br />Oh, and I'm sorry I've been so bad about keeping up the blog. I am done with my <a href="http://video.nytimes.com/video/2009/12/03/travel/1247465965364/36-hours-in-south-beach.html">36 Hours in South Beach video</a> and no more traveling for a few weeks, so I should be much better.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-83437695032892040082009-11-24T09:43:00.000-08:002009-11-25T12:31:51.533-08:002,000,000 Cribs Recall<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIdkv0ZRz4NvKzriZTVjp5Cwy_ZgYkUKXUnRyk5lHwED8uRr3cPA3EdyNpNcqRcZjQDtecLrcwnEVxK7qaCAXxY2KG900GNbsLT7k-CV8eZhLOad3ilsHyZzY3wfbHSeAmArxv123DFkG/s1600/Picture+5.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 182px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIdkv0ZRz4NvKzriZTVjp5Cwy_ZgYkUKXUnRyk5lHwED8uRr3cPA3EdyNpNcqRcZjQDtecLrcwnEVxK7qaCAXxY2KG900GNbsLT7k-CV8eZhLOad3ilsHyZzY3wfbHSeAmArxv123DFkG/s320/Picture+5.png" alt="" id="BLOGGER_PHOTO_ID_5408141600023152482" border="0" /></a>Sorry, I was wrong about the number of cribs involved in the last recall. It's actually over a two million cribs, all with drop-sides. I now have the right link...<br /><br />Another massive recall, this time with Stork Craft cribs.<br />I've included one picture, but there are several models included so be sure to check out the information on this.<br /><br />The cribs were sold in the usual places - Walmart, Amazon.com, Babies r Us, Costco, J.C Penney, Kmart.<br /><br />You can find information <a href="http://www.cpsc.gov/cpscpub/prerel/prhtml10/10046.html">here</a>.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-72941682265213291492009-11-24T05:17:00.000-08:002009-11-24T06:53:17.592-08:00Baby Back Ribs with Mac and Cheese and Brussels Sprouts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6TlLXwG0mzg6eqWjE-T_Ea1HZIVf6ygFygneZRDOY_w983hzxo3-ebY2YAnmuXbp5pRKGW-Akn3h3eDfIDRXcnjL8-cpxBpbRnAXECTX1ZCIQ678XdiORSK4-641P-ZDIfWooRXoucjY/s1600/IMG_3612.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6TlLXwG0mzg6eqWjE-T_Ea1HZIVf6ygFygneZRDOY_w983hzxo3-ebY2YAnmuXbp5pRKGW-Akn3h3eDfIDRXcnjL8-cpxBpbRnAXECTX1ZCIQ678XdiORSK4-641P-ZDIfWooRXoucjY/s320/IMG_3612.jpg" alt="" id="BLOGGER_PHOTO_ID_5407671310026742242" border="0" /></a>Yesterday I decided that I had better go buy my turkey if I still plan on hosting Thanksgiving dinner here at my apartment. I didn't want to get stuck with a 20 pounder just because I didn't think ahead.<br /><br />And I was also really busy editing so I didn't have a good plan for dinner. So, I decided to go get my turkey at <a href="http://www.costco.com/Home.aspx">Costco</a>. That way I could also pick up a rack of baby back ribs that they have all prepared and ready to go. We've had them before and they are delicious.<br /><br />Costco did not disappoint. I was able to get my 8 pound organic turkey and for $19 I picked up 2.5 pounds of ribs - a full rack. For sides, I decided we needed some mac and cheese so I made one of those <a href="http://www.annies.com/">Annie's Homegrown Organic mac and cheese boxes</a> I had in my cabinet. I also decided to make those brussels sprouts that have been sitting in my refrigerator. Last week, my friend Kita wrote a blog post about her reintroduction to brussel sprouts after being served some at a dinner party. As a former brussel sprouts hater, she was converted and posted <a href="http://threegirlsmovewest.blogspot.com/2009/11/brussels-sprouts-revisited.html">brussels sprouts cooking tips on her site.</a><br /><br />This is how I like to make them.<br /><br /><span style="font-weight: bold;">Brussels Sprouts</span><br />1/2 pound (maybe? enough for 2 people) brussels sprouts<br />1 or 2 strips of bacon (I like a maple flavored kind for this)<br />salt and pepper<br /><br />Clean and trim you brussels sprouts. Place them in a container with a lid - I use BPA free Rubbermaid ones - add a little bit of water, cover and cook in the microwave for 2 minutes.<br /><br />In the meantime, cut the bacon strips into small pieces. Put in a frying pan and cook until the fat has emulsified and the bacon begins to brown.<br /><br />Add the steamed brussels sprouts to the frying pan with the bacon. Cook until the brussels sprouts start to brown. Add salt and pepper to taste.<br /><br />So super easy and really delicious. And good for you, too! Well, except for the cooking in bacon fat part.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com1tag:blogger.com,1999:blog-7639737865741088430.post-38677090240266265582009-11-24T04:48:00.000-08:002009-11-24T05:14:31.357-08:00Precious<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7PkpNxbeuFIMs-XWsV8tsBcZa4bq6yXk9Qsk_-114si1Lc7RliWt5E7KA37j_QjboWEQuEP6CIC_FI3fR3_Ct98irHCyD9MLsnT5qVvZ-OSRxs0L7zfz-JXBiq3-wWKIXYGmsSXoYqk4/s1600/Picture+3.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 183px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7PkpNxbeuFIMs-XWsV8tsBcZa4bq6yXk9Qsk_-114si1Lc7RliWt5E7KA37j_QjboWEQuEP6CIC_FI3fR3_Ct98irHCyD9MLsnT5qVvZ-OSRxs0L7zfz-JXBiq3-wWKIXYGmsSXoYqk4/s320/Picture+3.png" alt="" id="BLOGGER_PHOTO_ID_5407657378890838482" border="0" /></a>This past Sunday Damien and I did our little movie swap. Damien went to the movies first, then I met him at the food court of the Aventura mall to hand off Baz so that I could go see the same film.<br /><br />We decided on seeing <a href="http://www.weareallprecious.com/"><span style="font-style: italic;">Precious: Based on the Novel PUSH by Sapphire</span></a>, an intense, sad story of an obese teenage girl from Harlem who deals with lots of abuse and little opportunity to escape it. It is filled with really terrific performances. But, most of all, it is refreshing to see a story about someone other than middle class white boys coming of age. I certainly wouldn't go see this if you were in the mood for some sort of "pick me up", but I do think that it was a well done movie that offers a unique, if not incredibly uncomfortable, perspective of characters and situations we'd rather believe don't exist.<br /><br />The only thing that really bothered me was the number of small children in the audience. Don't get me wrong, this was a powerful movie with an important, positive message. But, not for 6 or 7 year olds. This is a movie about a young girl who has been repeatedly raped by her father (she has two children with him.) In the film, the mother is physically and emotionally abusive, calling her all sort of horrible names and at one point tries to drop a television on her. I guess it's one thing if you are going to have some pretty hardcore discussions after seeing the movie, but I don't really think that was on the agenda after our Sunday matinee. And honestly, is it even in any way appropriate to have a discussion about incest with a 6 or 7 year old? <br /><br />So, I do recommend going to see this movie. But, the kids should probably sit this one out.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-50534629782505684952009-11-18T17:46:00.000-08:002009-11-18T17:55:10.617-08:00Enchiladas Once AgainSince I messed up last night. Tonight, I just went with something I know tastes great and that Damien loves - <a href="http://dinnerwithmybaby.blogspot.com/2009/09/mollie-mcdonalds-enchiladas.html">Mollie's MacDonald's Chicken Enchiladas</a>. And they did not disappoint.<br /><br />Thanks again for the wonderful recipe, Kita.<br /><br />Tomorrow night, we have company. Damien's colleague from the Times is coming so I need to come up with something good. And something that doesn't take too much time since I am still slaving away on my freakin' video.<br /><br />Any ideas? I'm thinking <a href="http://dinnerwithmybaby.blogspot.com/2009/11/moms-shrimp-creole.html">Shrimp Creole</a> -- looks fancy and I can make it ahead of time (and add the shrimp right before serving.)Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com2tag:blogger.com,1999:blog-7639737865741088430.post-65725014950975063032009-11-18T17:01:00.000-08:002009-11-18T17:46:14.522-08:00Quinoa and Apples with CurryOh my goodness, I totally screwed up last night.<br /><br />See, I have never made quinoa before. But I've ordered it at restaurants and loved it. So, when I saw a bag of it at Publix a couple of weeks ago, I bought it. But, it's taken me a while to actually try it. It's actually pretty easy to make -- just like rice. You boil 2 cups of water, then add the quinoa and cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy.<br /><br />I was in the mood for <a href="http://dinnerwithmybaby.blogspot.com/2009/10/balthazars-mustard-crusted-salmon-over.html">Balthazar's Mustard-encrusted Salmon</a> and thought it would make a great side dish. I looked up a few recipes online and discovered <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=ce95f95bf8564110VgnVCM1000003d370a0aRCRD&vgnextfmt=default">this one</a> from Martha Stewart . But, her recipe looked like it was a cold dish. I wanted it to be hot, so I cooked the apples and shallots in a little bit of butter before I added them to the quinoa.<br /><br />But, I totally messed up. I don't know what I was thinking -- probably something along the lines of "I hope Baz doesn't choke on his toast while I am turned the other way cooking and man, I should be editing right now" -- but when I went to put my spices back in the cabinet this morning, I discovered what went wrong. I used coriander instead of curry. No wonder my quinoa tasted so different than what I expected. No wonder it sorta sucked. <br /><br />I figured I'd give you the recipe anyway. Like I said, Martha makes this as a cold salad dish. I think it would be good hot too.<br /><br /><span style="font-weight: bold;">Quinoa and Apples with Curry</span> (adapted from <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=ce95f95bf8564110VgnVCM1000003d370a0aRCRD&vgnextfmt=default">Martha Stewart's recipe</a>)<br />1/4 cup sliced almonds<br />1 cup quinoa<br />1 tablespoon butter<br />1 small apple, diced<br />1 small shallot, diced<br />1 teaspoon honey<br />1 teaspoon curry powder (<span style="font-style: italic;">not coriander</span>)<br />1/2 teaspoon salt<br />2 tablespoons fresh lemon juice<br />Freshly ground pepper, to taste<br />2 tablespoons olive oil<br />2 tablespoons dried currants<br />a few fresh mint leaves, coursely chopped<br /><br />Preheat the oven to 375 degrees.<br /><br />Put the almonds in a single layer on a small cookie sheet and toast in the over for about 8 minutes. <br /><br />Boil two cups of water. Add the quinoa and return to a boil. Cover, lower the heat to low and cook for 15 minutes.<br /><br />While the quinoa cooks, melt the butter in a small saute pan. Add the shallots and apples and saute until just soft. Set aside.<br /><br />Make the dressing by combining the honey, curry powder, salt, pepper, olive oil and lemon juice in a small bowl. Stir until it emulsifies.<br /><br />When the curry is done, add the apples and shallots and mix well. Drizzle the dressing into the quinoa and mix well. Then add the currants and mint and mix well.<br /><br />I hope it's good. I wouldn't know.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-79440553911070024132009-11-17T15:54:00.000-08:002009-11-18T12:53:13.929-08:00Homemade Chicken Noodle SoupI was craving chicken noodle soup yesterday so I decided to make use of some of the delicious <a href="http://dinnerwithmybaby.blogspot.com/2009/11/chicken-stock.html">chicken stock</a> I had in the freezer to make some. It's a little time consuming but fairly easy to do. I started with<a href="http://www.foodnetwork.com/recipes/emeril-lagasse/simple-chicken-noodle-soup-recipe2/index.html"> a recipe from Emeril Lagasse</a> and made adjustments from there.<br /><br />Then today, I pureed a bit of it to give to Baz. I'm Cuban. We puree a lot. I actually turned out really well and Baz seemed to enjoy it even though he much prefers foods he can pick up and feed himself these days.<br /><br />Anyway, here is my recipe. For the chicken stock I used <a href="http://dinnerwithmybaby.blogspot.com/2009/11/chicken-stock.html">this recipe</a> from a couple of weeks back.<br /><br /><span style="font-weight: bold;">Homemade Chicken Noodle Soup</span> (<span style="font-style: italic;">Inspired by <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/simple-chicken-noodle-soup-recipe2/index.html">Emeril Lagasse's recipe</a></span>)<br />3 pound whole chicken<br />4 cups chicken stock<br />8 cups water<br />2 stalks of celery, chopped into large chunks<br />2 carrots, peeled and chopped into large chunks<br />2 onions, chopped into large chunks<br />4 sprigs of thyme<br />6 sprigs of parsley<br />1 bay leaf<br />2 tablespoons olive oil<br />1 tablespoon butter<br />10 button mushrooms, cut into six pieces<br />2 stalks of celery, diced<br />2 carrots, diced<br />2 onions, diced<br />1/4 cup white wine<br />salt and pepper<br />1/4 pound egg noodles<br /><br />Put the chicken in a large pot and cover with chicken stock and water. Add the large chunks of vegetables and the thyme, parsley and bay leaf. Bring to a boil. Reduce heat and simmer for about 1 hour.<br /><br />Remove the chicken from the pot and set aside to cool enough so you can handle it. Pour the liquid through a very fine strainer or a strainer lined with cheesecloth. Set the broth aside.<br /><br />Remove all of the skin and bones from the chicken. Shred the meat into small pieces.<br /><br />In a large pot heat up the olive oil. Add the butter and melt. Add the mushrooms and saute until brown. Add the diced carrots, celery and onions and saute until soft and brown bits begin to stick to the bottom of the pot. Add the wine and use the liquid to scrape the brown bits off the bottom of the pot. Cook for a couple of minutes to let the alcohol evaporate. Add the shredded chicken. Add the reserved broth. Season with salt and pepper to taste which could require quite a bit.<br /><br />Bring the soup to a boil. Add the egg noodles and cook for 10 to 15 minutes, until the noodles reach their to desired tenderness.<br /><br />Voila! It's pretty good stuff and just what the doctor ordered if you are feeling a little under the weather. And it was good left over, too. And pureed like what I did for Baz.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0tag:blogger.com,1999:blog-7639737865741088430.post-23933942163769046772009-11-16T07:01:00.000-08:002009-11-16T12:01:30.384-08:00Norman Rockwell and Au Pied de Cochon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://moaflnsu.org/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 259px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCLvrZGmVE-ZhLPL_X4IiiY1YUUEbZHDWX0DZdY1mPHQ0qd71Yicq8r4-9ajka7-LVsZXheFPZCH2rsWxjI18tt7tUhKlbk7uqgAy_i6Bfua4_RoJHAyj7vxozJMlp0r-GCQp4ntcWeH4/s320/Picture+2.png" alt="" id="BLOGGER_PHOTO_ID_5404793469263856722" border="0" /></a>Last Thursday, Damien and I had a rare night out together -- sans baby -- to attend the opening of the Norman Rockwell exhibit at the <a href="http://moaflnsu.org/index.php">Fort Lauderdale Museum of Art</a>. Let me start by saying how impressed I was with the museum. Aside from the wonderful <a href="http://moaflnsu.org/index.php?option=com_content&view=article&id=96:american-chronicles-norman-rockwell&catid=115:forthcoming&Itemid=84">Norman Rockwell exhibit</a>, they also have a more modern stuff upstairs featuring some Andy Warhol, Damien Hirst and other contemporary artists. The space is really nice with lots of different types of rooms. If you are in the area, I definitely recommend checking the place out. It's very easy to see everything and the quality of the work was top-notch.<br /><br />The Norman Rockwell exhibit is running through February 7th, 2010. All of the paintings are drawn from the Norman Rockwell exhibit in Massachusetts and what I liked most about it is seeing the evolution of his work. It was inspiring to see how much he honed his craft through the years and how he really started to layer is work with different themes and meanings.<br /><br />It was a great date night!<br /><br />Friday was another doozy of working my butt off, so Damien made dinner that night and he did a spectacular job. He made delicious pork chops that he served with some Zatarain's red beans and rice and some broccoli. Nice job!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.aupiedmiami.com/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UjN8fy-5uUwTRbupKE7rtZ85mPOYDV-qSLkjYTMX9MyF2BAB7ccXYUa0OqQzAZ04we-66sZyajq4fW0BmR2_luDWrCVZeuZV2vLcikvqTBTgob9Z_17mQqpKH1uSL4M7wpN3E3e8sJ94/s320/Picture+1.png" alt="" id="BLOGGER_PHOTO_ID_5404792573626951842" border="0" /></a>Then on Saturday we spent a big part of the day shooting additional footage for my video. At the end of the day we found ourselves in South Beach so we stopped in at <a href="http://aupiedmiami.com/">Au Pied De Cochon</a>, a newly opened French restaurant to see what it was like since we've heard good things. It's open 24 hours a day apparently, and at 6pm, when we were there, it was pretty empty. So we decided to brave a visit with our sleeply little Baz in tow. They had a high chair for him and beautiful raw bar set up near our table so Baz behaved wonderfully -- minus a couple of loud screeches at certain points.<br /><br />Wish I could say I was as happy with the food. I mean, maybe I was expecting too much, but when I saw that the steak frites would cost at least $41 (for the New York Strip) I decided to just get a hamburger. I know, I know. Ordering a hamburger at a French restaurant. But, I don't know when I order a burger to <a href="http://www.balthazarny.com/">Balthazar</a> in New York, it's delicious. They serve it on a great bun and it's expertly prepared. I guess I was thinking it would be the same here. Besides it was $25. It had to be pretty good.<br /><br />I ordered the burger medium but when it came it was very rare -- and not that snobby, but "we're a fancy french restaurant and this is what we call medium" rare. It was really, really rare. So, I had no choice but to asked that they take it back. Well, in the kitchen they simply scrapped off the condiments I had put on it and charred the outside to get it to the usual medium pink inside. Not for nothing, but for $25 bucks, you'd think they would have asked if I wanted a new burger entirely so that the outside didn't taste like a burned mess. But, no, I just ate the freakin' thing. And it was on a plain old sesame seed bun like I could find at Publix. No fancy brioche bun like I had imagined.<br /><br />Damien ordered the veal cheeks and they were tasty and fine. And the French onion soup au grain I had as an appetizer and the salad Damien ordered were fine too. But, the burger really got to me.<br /><br />The next day, Damien and I left Baz with his grandparents for a couple of hours so I could shoot some of the last few shots for this video. And to make up for our overly expensive hamburger annoyance the night before, we stopped at <a href="http://www.joesstonecrab.com/">Joe's Stone Crab</a> take-away store and had ourselves some stone crabs and a lobster roll. Now we were talking.Dianahttp://www.blogger.com/profile/06731957666094778555noreply@blogger.com0