Friday Afternoon Excursion: Starn Brothers Bambu Exhibit at the MET

As Izzy and I walked home from school today, he seemed a bit forlorn.  He was feeling left out as he watched his classmates walk off for a playdate, knowing we had no particular plans.

I thought I would cheer him with a cup of hot vanilla (warm milk, honey and sprinkle of cinnamon dust) which we both sipped as I looked through the Weekend section of the New York Times.  Yes, I still read the hard copy of the paper. Am I the only one left?

I immediately honed-in on Last Chance section of the Art listings, where I noted that the Starn Brothers Bambu exhibit on the rooftop of the MET would be closing this weekend.  I suggested we go since the MET is open until 9 on Fridays and Izzy quickly agreed.  We made it there by 5:30, just in time to catch the gorgeous sunset upon the foliage of Central Park.  Better yet, A. happened to be working nearby and joined us.  Not only did we catch Bambu - which is a wondrous configuration of bamboo poles - but we also managed to peek in a few other places, including the Egyptian section - where Izzy clamored to see the mummies.  Izzy was skipping from room to room but I had to cut our visit short since it was already 7 p.m. and we needed to eat dinner.

We hopped in a cab across the park and made our way to Gazala Place which I have been meaning to write about for ages.  I discovered this narrow storefront in Hell's Kitchen in springtime and somehow managed to eat there during my treatments.  I ate there a couple of times on the days my treatments were canceled and I actually had an appetite.  This delicious Middle-Eastern spot features Druze cuisine and it was so delicious, I was eager to have Izzy and A. join me there.  We ordered the Mezze plate which showcases many of the wonderful offerings, including the smoky baba-ganoush, meat-filled cigars, Kibbe, falafel and hummous, served up with their incredible version of pita bread, made on the premises.  This paper-thin delight is addictive and Izzy held onto the bread basket to make sure he got the last bit before the waitress cleared the table.  Meanwhile, we polished off a fresh Fattoush salad (cucumbers, tomatoes, scallions, lettuce, crisped pita), a roasted fish and a lamb/beef kafte platter.  By that time, Izzy was falling asleep in the noisy restaurant and it was time to waddle along.  Taxi to the Path and we were on our way.  Certainly a memorable afternoon/evening for all.

Gazala Place will probably be around for awhile but you can only catch the Starn Brothers exhibit until Sunday.  If your kids are over 10 you can even go on the guided tour atop the bamboo poles for a real adventure. Definitely worth the trip!

Love Is A Vat Of Vanilla Pudding : Snack Mom Has Returned

I am back.  Alive and well enough to resume snack mom duties, something I haven't been able to do since last October.  The snack menus for the past week were a mix of old and new.

Monday

Red and Green Grapes,
Cheddar Cheese, Yogurt Cheese
and Trader Joe's Organic Cracker Assortment

Tuesday

Raita (Cucumber/Yogurt Dip)
Carrots
Celery
Jicama
Blue Xochitl Chips

Wednesday

Oatmeal/Prune Scones
Assorted Apples

Thursday

Kale Chips
Popcorn

Friday

Vanilla Pudding topped with wild strawberries
Granola with olive oil, prunes and honey (recipe coming soon)

After dinner last night, I thought I would have enough energy to make the pudding and the granola but by the time Izzy was ready for bed I wasn't sure I could make it back downstairs.  I was ready to collapse.  Then Izzy offered to help me make the pudding and I couldn't resist.  So we made our way back downstairs together and stirred up a big vat of vanilla pudding.  It seemed to take a bit longer than usual, perhaps because of the greater volume of liquid.

Izzy served as my stirring assistant and as he stood over the pot, he remarked, "Being snack mom is a lot of work, isn't it?"  Indeed it can be.  Which is fine for me since I know Izzy appreciates having good things to eat and I take pleasure in preparing them.

There are times, though, like this morning when I have to wonder what it might be like if I just took the easy way out.

The rain poured while Izzy got ready for school and I began to bake the granola.  The kitchen was in a particularly chaotic state and Izzy's lunch was as yet unmade.  I opted to drop Izzy off with pudding and go back to make his lunch and to get the granola when it emerged from the oven.  Meanwhile Izzy packed up several books that he wanted to bring to school and added a large container of tea to his bag.  I couldn't help him carry his bag, as I was to busy carrying pudding in glass containers.   As we trudged over to his school in the rain, I watched him maneuvering his heavy bag and I had the distinct feeling that something was about to go awry.  As I handed the pudding over to the teacher and Izzy took off his raincoat he began to cry.  His tea had spilled all over the books.  There he stood, teary-eyed before a puddle of tea and it was all my fault ( I had not screwed the top on properly).  To make matters worse, I had to hurry home to keep the granola from burning.   Another kitchen fire was certainly not part of my agenda.

I delivered the granola and returned home to clean up the mess. When all was tidy,  I had a moment to bask in the lingering scent of just-baked granola and envision Izzy and his classmates tucking into spoonfuls of luscious pudding goodness. 

La Festa Italiana 2010: The Tradition Lives On

Aunt Mary's rice balls are back at the Holy Rosary Church and Izzy and I walked over in the rain, post-fire, to grab a few for dinner the night of the disaster.  Somehow they had lost their allure.  Perhaps eating them on the couch, after the day's trauma didn't help.  Or perhaps just eating them away from the noise and lights of the feast didn't improve their flavor.  Whatever it was, I knew that when we returned for a feastly encore I would need to eat something else. 

Pure and Simple Flatbreads

I immediately zeroed in on something that I would have to try next time:  Pizza from a traveling wood-fired oven, something I have never encountered before.  The pizzas emerging from within looked awfully tempting.

When we returned to the Festa tonight I headed over for a closer look.  The kiosk for Pure and Simple Flatbreads (no website to be found) offers pizza and pizza alone.  The only accompaniment seemed to be large bunches of basil which were set out along the counter.  I watched as pie after pie emerged from the oven, looking slightly charred and inviting.  I ordered one for Izzy and me and was quite pleased to find pizza far better than any in Jersey City.  The $10 price tag might seem a bit steep for a personal-sized pizza but it was definitely worth it.

We took our pizza, along with my glass of peaches and wine and found a place to sit with our friends amidst the exceedingly large crowd of revelers behind the church.  Our friends were all about the rice balls which still seemed to delight them,  while Izzy ended up sharing pasta with his papa.  Dessert was also part of my agenda and I managed to find some just-filled cannoli and some chocolate cream pie.  The line was too long for Zeppole  which is a good thing since we already ate some on Thursday and I imagine one hunk of fried dough a year is probably sufficient. 

Grateful for the short time meeting up with friends (wished it had been longer) but by the time dessert was finished, the lights and noise had begun to overwhelm me.  So bellies filled, Izzy hopped on his papa's shoulders and we made our way home.  If you haven't made it over there, you still have tomorrow to try out that pizza.  In the meantime, I hope that pizza truck makes jersey city its permanent home. 

Just Like A Kid In A Candy Store: A Visit To Papabubble

If you know me you know I am the last one to ply my child with sugary candy. But I do make exceptions and Papabubble definitely warrants one. This Soho candy shop (part of a Spanish chain) provides a glimpse into the world of candy-making, as the candy makers prepare the lollipops directly behind the counter.



It is fascinating for children and adults alike to watch as they mold and shape the warm, sweet sugary substance, handing over tastes along the way. The shop walls are lined with jars full of sugar candies, in a myriad of flavors. Our favorites were mango, pear and raspberry, and there were many others on display.


Izzy and I made a special trip there in search of some accessories for his Halloween costume.



Choosing amongst the different flavors and colors wasn't easy but since one giant lollipop will last him a lifetime, (if he even manages to finish it), I wanted to make sure it was a flavor he liked.



A visit to this shop is a great way to share the art of candy making with your children. However I must advise that although these candies are certainly lovely to behold, their one downside is that they are made with artificial dyes. I ordinarily do not allow Izzy to eat anything with dyes (especially red, as the allergist has advised against it) so he will have to savor this special treat for a long time to come.

Secret Fruit Bars: Snack #2

Unlike Jessica Seinfeld, I prefer to call a carrot, a carrot, rather than hide it inside a brownie and pretend it doesn't exist. I have always wanted Izzy to recognize that vegetables are healthy and flavorful (unless they were prepared by my first stepmother). There are no secret fruits or vegetables around here. We eat them right out in the open, imagine that.

As for these "Secret" Fruit bars, they hail from one of my favorite children's cookbooks, The Baby Bistro Cookbook. This book is full of recipes, vegetables included, that you would want to cook, with child or without.

These bars are full of fiber and make for an ideal snack. Not sure why the ingredients in this recipe need to be kept under wraps. The filling, encased within a sweet oaty crust, is packed with apples, carrots, dried fruits and berries. I brought them in for snack and decided to use their name to create a mystery. The kids could guess the ingredients. Not sure if they could or did, even adults have a hard time identifying each fruit and most can't discern the carrots. But at least they ate them.

As for the recipe, I won't be keeping any secrets...


Secret Fruit Bars

2 apples, cored and chopped
1 1/2 cups shredded carrots
1 cup dried cranberries (or cherries)
1 cup fresh or frozen thawed blueberries, cranberries or strawberries
1/2 cup water
4 cups quick-cooking oats (I used old-fashioned which worked fine)
2 cups all purose flour (half whole wheat works well)
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter


1.Preheat the oven to 350 F. Line a 13" x 9" baking pan with parchment paper.

2. In a medium saucepan, bring the fruits, carrots and water to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until apples are soft. Remove from heat and cool.

3. In a large bowl, combine the dry ingredients. Using a pastry blender or mixer, cut in the butter until the mixture resembles coarse brumbs.

4.Evenly press the half of the oat mxture on the bottom of the pan. Spread fruit over the top. Cover the fruit with remaining oat mixture and gently press.

5. Bake for 35-45 minutes or until golden. Cool completely and cut as desired (I usually cut about 28 squares).

Chop, Blend, Fry, Eat: Tomato, Mozzarella, Beans, Pancetta, Pistou Salad

Tired of the same old tomatoes and mozzarella with basil? I certainly was and even Izzy began to groan each time I told him what we were having for dinner... yet again.

This version, inspired by The Smitten Kitchen, is made with white beans, pancetta and pistou (which is a puree of basil leaves, olive oil and salt).


Tomatoes and Mozzarella with a Twist

1. 4 large ripe tomatoes, red or yellow, chopped
2. 1/2 lb. fresh mozzarella cheese, chopped
3. 1 can white beans, rinsed
4. 1/4 lb. pancetta, diced and fried or baked,
5. 3-4 tablespoons pistou (recipe to follow)
6. 3 tablespoons balsamic vinegar


Toss first four ingredients in a large bowl. Then prepare pistou, see below.

Pistou

1 cup basil leaves
1/4 teaspoon salt
1 clove garlic, smashed
1/4 cup olive oil

Place first three ingredients in blender, add olive oil in a thin stream and puree until smooth. Or grind in mortar and pestle, which is the more traditional way to prepare this.

Drizzle pistou and balsamic vinegar on salad, add salt and pepper to taste, toss and serve.

Makes 4 generous servings.

Beach Eats of Note: Long Beach Island 2009

The Sand Box Cafe: This outdoor cafe brings a taste of the tropics to the Jersey Shore. Go just for the experience and decor but bring an appetite as well. Breakfasts are their specialty and you can't go wrong with the sizzling pancake. Izzy's was stuffed with peaches, blueberries and sweet cream cheese, topped with maple syrup. If you go for lunch, save room for the Fried Oreo Sundae or other daily dessert special.




Marvel's Market: The place for donuts. Go early in the morning to watch them make the donuts, a far cry from Dunkin or Krispy Kreme, these donuts are the real thing, eggy and delicious. We got there too late to watch but at least they still had donuts left.




The Boat House: Outdoor dining with a view and surprisingly delicious seafood, especially the scallop special. Sit near the water if you can.




The Black Whale: Incredibly fresh seafood. casual atmosphere, long waits. Izzy had a seafood feast.

That Festival Time Of Year: La Festa Italiana 2009

The Holy Rosary Church Feast is a Jersey City August tradition that has become our own. I couldn't actually say how many summers we have attended but Izzy and I start looking forward to it as soon as June rolls around. I have even taken to planning our vacations around it, so we are sure not to miss it. Last year we made it for at least two nights but this year, one will probably have to suffice.

This festival is always a hit with the kids, especially if they get the $14 bracelet which allows them unlimited runs on the scary blow-up slide, obstacle course, and bungee apparatus. Izzy and friends could not get enough of it.



Our evening began with rides and games and ended with food. Izzy worked up an appetite for the usual rice balls and pizza. His dad tried the stuffed cabbage and pierogi which looked pretty good, considering it is an Italian feast, not a Polish one.

We completed the evening with cotton candy and cannoli. Our friends, who had never before experienced the wonders of an Italian feast, marveled at the kitsch factor and politely tried our favorite foods. Thing is, I am not sure they were as dazzled as we were by the offerings. Izzy's friend was more enthusiastic than his parents, happily gobbling the rice balls and cannoli!

We only chose cannoli because we were too late for the infamous cheesecake which was sold out (yet again) by the time we made it to the pastry table. Perhaps tomorrow's feast goers will be luckier. No matter, though, cheesecake or other, there is much fun to be had at this community event.

On Our Way To Long Beach Island: 2009

The drive down to Long Beach Island with our friends L., T. and kids is always an adventure. There was the usual stop at Emery's, the organic blueberry farm but there was also something new. Weeks before, they had discovered a chocolate factory, promising chocolate-dipped fresh fruits. I certainly couldn't resist a stop there, at David Bradley, Chocolatier.

There we ogled all manner of American type chocolates of the butter cream/butter crunch ilk. Samples of chocolate-covered popcorn and fruits were in abundance.

The chocolate-covered blueberries were something to try and the kids got a kick out of tasting whatever was offered. Stuffed with sweets, we piled back into the car and continued on our way.

Our first dinner at the shore was on the deck of my dad's new house, replete with a gorgeous view of the ocean. We had a feast of seafood from M&M's and Ship Bottom Shellfish. The table was laden with lobsters, mussels, clams, chowder, clam strips and more.

Izzy needed to eat everything and discovered a new favorite, king crab legs. As he slurped those down, along with clams, mussels and more, his friend S. looked on in amazement. She couldn't believe that he would eat any of the stuff. I think all she ate was a few french fries and a clam strip or two.

Stay-tuned for more shore food and adventures...

Icicle Season is Upon Us...

At least that's what Izzy told me this morning. August has crept up on us and I had yet to fill our popsicle molds. How terribly remiss.

Izzy helped me remedy the situation and use up some extra watermelon. The two of us have a hard time finishing up even a smallish watermelon so these Watermelon-Chip popsicles saved us from an excess of melon. We used up nearly half of the melon to make 3 cups which is actually too much for 6 pops. If you have leftover puree you can use it for Watermelon-Lemonade..

Farm Excursion: Last Minute Trip To Bobolink Dairy

Late Saturday night an email arrived in my inbox: Did I want to go visit a farm? Did I ever!

I will jump at the chance to visit any farm but especially when one of the choices was Bobolink Dairy, a place I have been itching to visit, particularly since we missed our chance at Passover time. Sunday morning Izzy and I piled into the car with our friends T. and L. The trip to Vernon, N.J. was a long though scenic one and luckily the boys entertained one another in the back seat.

We arrived at the farm just in time to witness what I think of as a quintessential farm experience. As I reached for my camera, I was asked not to share what we had seen with the internet world. Admittedly, I was crushed as I would have loved to have documented it all, including Izzy's expression. So do ask me about it when you get the chance.

Later on, we wandered amongst the farm residents which included a mother duck and her ducklings, assorted roosters crowing, a parade of bulls and cows and Izzy's favorite, the grunting, stinking piggies.


Since we didn't elect to take the farm tour we only had a brief look around before our visit to the farm store, the main reason the moms had chosen this outing! There, we were able to sample the cheeses and also take a peek at the cheese-making going on in the same building. The highlight was the rustic, oven-fresh breads, especially the cranberry-walnut sticks which appeared straight from the oven. We immediately them smeared with buttery rich Jean-Louis cheese and that became our lunch. I also snagged the last carton of eggs, extra-special in that each egg was of a different hue, reminiscent of the lovely eggs I purchased last summer from Upper Meadows Farm.

Our adventure continued at a nearby small farm upon a hill, where we found some maple syrup and more eggs, along with a small assortment of organically grown vegetables.

Our last stop was the Bellvale Creamery in Warwick, recommended by my friend L., who eats their frequently.



There you will find ample portions of homemade ice cream, plain and simple. We stuck with basic flavors, Choc, Van, Straw and I even indulged Izzy in a sundae.
The picnic benches outside off a splendid vista of the valley below, replete with barns and silos.

Our belies full of ice cream and cheese, it was time for us to head for home, wondering when and if we would make the trip back.

Not My Father's Tuna

My dad is not from the cooks and one of the few memories I have of him cooking is when he made us lunch on the weekends. It was then he would prepare regular old tuna sandwiches on toast. This meant Bumble Bee White Albacore, with celery and Hellmann's Mayonnaise.

Back in the Seventies, tuna was a mainstay of our diets. I am sure we ate it at least once a week, if not more. In fact it was part of one of my all time favorite dishes, tuna casserole, but that story is for another day.

I recall those innocent tuna days of yesteryear since now I rarely eat it. Which is a shame since I really love tuna but feel a tremendous guilt about eating it. I certainly don't want to play a part in depleting the wild tuna population, nor do I wish to regularly ingest mercury during mealtime (or anytime). And so I save tuna for rare occasions. Today was one of them.

Izzy and I shared a can of "Wild Pole- Caught Tuna" (supposedly less toxic than others) for lunch. I prepared it with chopped baby celery from my csa share, orange zest, a few squeezes of orange juice, mayo and salt and pepper.

I highly recommend adding citrus zest and juice to canned tuna. It refreshes the fish, something mayonnaise alone, cannot do. The sandwich I made may not have been my father's tuna but it reminded me of those tuna days anyway.

Governor's Island: Easy Weekend Jaunt

Hop the free ferry along with the goats and sheep (next to the Staten Island Ferry) and you will discover a new realm of New York City, with views of the Statue of Liberty, plenty of shade and excellent roads for biking and scooting. This is a place to have a picnic and spend the day. There are even a couple of food carts and place to have burgers near a small sandy "beach".

I chose to go there today because I was lured in by this article in the New York Times. Today's event was water-themed but somehow included a chance to use an old-fashioned apple press to make cider, something I could not pass up.



Little did I know we would also happen upon a food cart culinary bonanza. There were several acclaimed food carts in attendance, including the Arepa Lady and the NY City Dosa Cart. We sampled both for lunch. We also meant to try some desserts but never got to them.

I followed Izzy as he scooted around the island, wishing I had brought my scooter as well. We barely had a chance to investigate all that the island has to offer as we were pulled in by all of the special activities of the day. No matter, all the more reason for us to return.

First S'more

We unexpectedly dropped in on Izzy's friend M. and his family during an impromptu bbq. They were kind enough to invite us to join in and although we did not partake of the burgers etc, dessert was hard to resist. They were making s'mores.

Other guests were surprised to hear that he was over six years old and had never tried one before. I just hadn't gotten around to preparing the s'more of my dreams. I do love a good s'more but I wanted his first one to be the best. I had envisioned a s'more, prepared with homemade marshmallows, homemade graham crackers and a superb chocolate. That will be for next time.

This first s'more was of the classic variety. Hershey's Chocolate, Campfire Marshmallows and Honey-Maid Grahams (or Nabisco). It may not have been exactly the s'more I had imagined but clearly he was smitten.

Orange Confusion: What is a slice?

Today was "Field Day" at Izzy's school. The class walked over to a nearby baseball field and the children hopped and bounced from one activity to the next. Bubble blowing, faux egg toss, and real water balloons were the highlights.

Parents were asked to contribute watermelon or "orange slices" as a snack. When I read the email I thought it funny that they wanted orange slices but liked the idea and do love serving oranges in that manner. Sliced orange rounds are a fun way for kids to eat oranges. So I sliced a bunch of oranges as seen above and brought them to the field.

There I discovered other interpretations of sliced oranges. Some moms brought in orange segments.



Still others brought in oranges cut into quarters or eighths.




And so I ask, what did the email writer imagine when she requested orange slices and what image comes to your mind when you imagine an orange slice?

Chicka Chicka Boom Boom? If only...(of songs and pizza)

"Chicka Booty, Chicka Booty, Chicka Booty" so goes Izzy's latest chant. Don't expect me to correct him. I find his version much more amusing and kid-appropriate. It seems that his friends at school have taught him these less than appealing lyrics and thankfully he has misunderstood them.

And so he taught them to another friend as they joyously cavorted in yesterday's spring sunshine at Liberty State Park, our first visit there this year. The day was so glorious that we stayed out later then usual and then ended up having dinner with our friends. As it was late, Friday night pizza prevailed.

Since we were at their house, our friends selected the pizza, with toppings which I would never before have considered. I have to admit I was skeptical but I was certainly willingly to give it a try.

Shockingly enough, the Bacon, broccoli and mushroom combination was a winner. I see many more of those pizzas in our future. And hopefully many more sunny days at Liberty State Park, while Izzy sings some other tunes...

My Perfect Matzoh Ball

When it comes to matzoh balls I'll take mine neither fluffy nor firm. What I am looking for lies somewhere in between. For too fluffy and they will fall apart, too firm and they will sink. I want lightness with something to bite into...

I also want flavor...


My Perfect Matzoh Ball

6 large eggs
6 tablespoons chicken fat or a combination of chicken fat and olive oil
3/4 cup seltzer
1 1/2 cups + 1 tablespoon, matzoh meal
4-5 tablespoons finely minced parsley
few grinds of nutmeg
1 1/2 teaspoons salt and a few grinds of pepper

1. Beat eggs until fluffy.
2. Add chicken fat and seltzer and beat again.
3. Stir in matzoh meal and parsley, nutmeg, salt, pepper.
4. Allow batter to sit in the refrigerator for an hour or two. It will firm up and be easier to form.
5. Put a large pot of water to boil.
6. With water- moistened hands, form batter into ping-pong size balls.. Gently lower balls into simmering water and cover. Simmer for 30 minutes.

Makes 18-20 matzoh balls. These can be made up to 3 days in advance.

p.s If you have any fresh truffles or truffle essence hanging around, I hear that it makes a great addition to the matzoh ball batter. Trouble is, not sure if truffles are kosher...

And Then There Was Vanilla: More Pudding

Pudding mode continues. I am partial to chocolate but grandpa has been craving vanilla so vanill it will be. This is my second batch of vanilla pudding this week. The first one disappeared before I could even photograph it. I spooned half of it into a container for grandpa while Izzy and I shared the rest.

This time I doubled the recipe. It seems you can never have too much vanilla pudding. But it too has disappeared. I promise a photo with the next batch. And if you thought the chocolate pudding was a cinch, the vanilla is as easy as it gets. Dessert for dummies to be sure, but not so dumb as to purchase pudding in a box when the homemade variety is nearly as simple.

Vanilla Pudding (From The Joy of Cooking - 1997 Edition)

To make:

Mix together in a heavy saucepan

1/3 cup sugar
2 tablespoons + 1 1/2 teaspoons cornstarch
1/8 teaspoon salt

Gradually stir in 1/3 cup whole milk or half and half (even 2 % milk will do)

Whisk in 1-2/3 cup whole milk or half and half

Place over medium heat and stir constantly until the mixture begins to thicken. Reduce heat and continue to stir and simmer for one minute. Remove from heat and stir in 2 teaspoons best quality vanilla.

You can spoon into individual serving dishes or do as I do and dump into a glass bowl, cover and spoon it out when serving.

Chocolate Pudding At Midnight? Grandpa Made Me Do It!

It is nearly midnight and I am just finishing up the week's purees to bring to Grandpa tomorrow.
I was miserably in the weeds so all I made was a Sweet PotatoTzimmes, Flounder Leek Casserole, and some sort of experimental rice mush. I had hoped for more and after a semi-cleaning of the kitchen I suddenly became inspired to add one more thing...homemade chocolate pudding. Grandpa loves his chocolate so and since he can't chew, this makes a more than reasonable substitute for his beloved raspberry jellies.

Last week I had brought along chocolate pudding from Ronnybrook Farm at Union Square but this week they didn't have any. If you're looking for their pudding, Saturday is the day. If you can't make it, you needn't worry because the stuff that I made rivals theirs.

This divine dessert took less than 30 minutes to prepare and will seriously have you drooling, wondering where it has been all your life.


Chocolate Pudding (Joy of Cooking - 1997 edition)

1. Mix together in a heavy saucepan

1/2 cup sugar
1/3 plus 1 tablespoon unsweetened cocoa
1/8 teaspoon salt

2. Gradually stir in 1/3 cup warm water, stirring to make a smooth, runny paste. Stirring constantly, bring to a boil over medium heat, then remove from heat.

3. Add 1 ounce semisweet or bittersweet chocolate, finely chopped (or chips) and stir briskly.

4. Meanwhile, in a small bowl, stir together 3 tablespoons of cornstarch with 1/4 cup of half and half to make a paste and set aside.

5. Return cocoa mixture to heat and add 1 3/4 cup half and half, then add cornstarch mixture and stir until thickened. Reduce heat to low and continue to simmer for 1 minute. Remove from heat and add 1 1/2 teaspoons vanilla.

Pour pudding into a large bowl or individual serving cups. If you do not want a skin to form, press plastic wrap directly on top. Otherwise, chill and just mix skin part in and nobody will notice the difference. To really gild the lily, serve with whipped cream on top.

Makes 3-4 servings

p.s. I just found this great link at The Kitchn for other wonderful puddings. I see more pudding testing in my future..

Olive Oil Poached Cod With Rosemary and Shallots

When I set out to prepare some puree recipes for my grandfather, I immediately looked to baby food cookbooks for inspiration. And although inspiration came, I found something more enticing in yesterday's New York Times Dining Section.

It was Melissa Clark's fish recipe for Olive oil poached fish, a dish combining simplicity and succulence. It called to me, especially since I so rarely prepare fish. Grandpa is quite fond of fish, which gave me license to buy, throwing all fish-buying guidelines to the wind. I selected Cod which looked good and was on sale at Whole Foods.

I followed Clark's technique and came up with this recipe, which Grandpa has been savoring.

Olive Oil Poached Cod With Rosemary and Shallots

1.5 lbs. cod, cut into chunks and sprinkled generously with salt and pepper
1/4 cup olive oil
2 sprigs fresh rosemary, 1/2 sprig finely chopped, rest left whole
4 shallots, minced

1. Heat oil gently in large saute pan.
2. Add shallots and cook 2 minutes.
3. Add fish and sprinkle chopped rosemary on top, place sprigs around fish.
4. Cook fish over low heat about 3-4 minutes on each side.

Serve immediately over rice or with boiled potatoes. For baby food, puree with 2 boiled potatoes. Freeze in ice cube trays or in spoonfuls on a cookie sheet. You can also add a bit of tomato to this recipe.