The Wooden Spoon Blog

We went on vacation with my family late in the summer. One night we were on a picnic, and my aunt passed around a container of green beans that had been marinating in a simple salad dressing for a few hours. They were slightly mushy, but still had a bite. Lily couldn’t keep her eyes off of them. Thus far, I had only done pureés, but, throwing caution to the wind, I decided to give her a taste. She sucked on that green bean intently, holding it in her mouth with both hands. The expression on her face was one of sheer delight. When we got home, I decided to recreate this dish.

First things first, wash your green beans. The ones I bought had already been trimmed, but if your’s are not, trim after rinsing.

Bring a pot pf water to a boil and blanch the green beans briefly for 3-4 minutes. Meanwhile, prepare an ice bath in a large bowl using a try’s worth of ice cubes and enough water to allow the green beans to be submerged comfortably. Using a slotted spoon, transfer the green beans directly into the ice bath.

The ice bath is a critical step because it prevents the beans from browning. The chilly water locks in the beautiful bright green color. Let the beans chill in their bath, and get together 4 ingredients for the salad dressing: garlic, red wine vinegar, olive oil and salt.

Mince three cloves of garlic.

Mix together minced garlic with 1/4 cup olive oil, 1/4 cup red wine vinegar and 1/2 teaspoon salt. (Note – if I were making this salad dressing for myself  and not Lily I would use more salt and also black pepper. Such are the sacrifices of motherhood.)

Drain green beans in colander. See how green? Pour into deep container with a lid and pour dressing over beans. Use [clean] hands to mix to combine.

Refrigerate until ready to serve. Beans will keep well in the fridge for 2 days, after which beans may turn yellowish-brown from sitting in the dressing. While slightly off-putting, I assure you they are still deliciously edible for at least another day or two!

There are loads of reasons to make your own babyfood: economic, health, and personal satisfaction are just a few of the reasons why I decided to make my daughter’s food myself.

I thought I would dedicate a post to the basics of babyfood making. While this step-by-step process may be rudimentary for some, I hope novices in the kitchen will find these instructions helpful.

Start by selecting a fruit or vegetable. Sweet potatoes were Lily’s first, which is why I’m featuring them in this example. Some great alternatives are: carrots, green beans, peas, squash, pumpkin, or apples. Other fruits, including pears, peaches, plums and bananas, do not need to be steamed prior to pureeing.

Back to the sweet potatoes. I love the color of jewel sweet potatoes. Eating, after all, is a sensory experience. I believe strongly in making Lily’s meals as colorful as possible, both for the nutritional benefits and the visual stimulation.

First things first, scrub these suckers.

I buy organic for Lily’s food, but scrubbing before peeling is still very important to get rid of any contaminants the taters may have encountered while traveling from farm to your kitchen (I am making a not so subtle suggestion here to buy local and directly from a local farmer, when possible.)

Next, peel and dice. Try to keep the size of the dice as consistent as possible to ensure the sweet potatoes will cook evenly. Add an inch or so of water into a pot with a lid that can hold your steam basket comfortably. Bring water to a simmer over medium/low heat and place the diced sweet potatoes into the steam basket.

If, like me, the lid of your pan does not sit snugly on the pot with the steam basket inside it, use a dish towel to keep the steam from escaping!

Steam the sweet potatoes for ~15 minutes or until fork tender. The aim here is to steam the sweet potatoes for the shortest time possible – while still rendering them soft enough to pureé – to minimize the loss of nutrients and color. Set a timer and run, not walk into the shower. (Or don’t, if, unlike me, you have not struggled to take daily showers since your babe’s arrival.)

Back in the kitchen, transfer the steamed sweet potatoes into your food processor and process for ~2 minutes until smooth. Remove the blade, plop the sweet potatoes into an empty ice cube tray, and wipe the edges smooth.

Pop the sweet potatoes into the freezer and freeze for at least 2 hours, or overnight. When frozen solid, transfer into a zip lock bag and return to freezer.

Before meal-time, pull a few cubes to defrost. Mix with your choice of breast milk, formula, water or chicken stock to achieve your desired consistency.

Serve to your sweet babe. Sit back and enjoy the mess.

(Pardon the blurry photo from my iPhone – you get the point!)

This past weekend I was standing in the kitchen peeling a plum. The peel tore away from the flesh of the fruit in a perfect spiral, revealing juicy, coral-hued flesh. I wished I had my camera at my side. I licked the juice from my fingers, thinking, this is what I want to do.

Lily is seven months old today. Since deciding to stay at home with her full-time, I’ve felt restless from time to time, especially since her naps have become more consistent and I’ve found myself with more time on my hands.

We started solid foods when Lily was 6 months old. Rice cereal mixed with breast milk was her first. How could I expect her to go for that? The next morning, eyeing the organic jewel sweet potatoes on the counter, I decided to make something for Lily myself. I scrubbed and peeled and cubed. Steamed and pureed. After reserving a bit to give Lily that night, I froze the remaining pale orange puree in an iced cube tray. She loved sweet potatoes.

Carrots, bananas and avocados were all hits. Apples were not. She made the most unpleasant face and refused the rest. I called my husband to tell him about her first dislike. He pointed out that he’s always hated apples. I never knew that about him.

Lily loves food, and I love to cook. Long-term, I’d like to start my own organic baby food company; but that’s likely a long ways away. Until then, I’ll document my adventures in the kitchen and Lily’s developing palate. I might even include some non-food posts about how we fill our days when we’re not in the kitchen.

I thought about changing the blog’s name. But when I’m in the kitchen, Lily is – more often than not – sitting at my feet playing with wooden spoons and measuring cups. So the name still fits.

With sunny days in the sixties predicted for the rest of the week, spring has arrived as far as I’m concerned. The farmer’s markets; however, certainly disagree, and spring peas are nowhere to be seen. While I wait for the season to catch up with me, I favor recipes that allow me to use frozen versions of the early spring vegetables. This recipe delivers the sweetness of spring I am craving.

Pea and Bacon Risotto

3 1/2 cups reduced-sodium chicken broth
1 cup water
2 bacon slices, chopped
1 medium onion, diced
2 large garlic cloves, finely chopped
2/3 cup Arborio rice
1/4 cup dry white wine
1 cup frozen peas
1/4 cup grated Parmigiano-Reggiano
1 tablespoon unsalted butter
1/2 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 teaspoon olive oil
3 cups arugula

Bring broth and water to a simmer in a small saucepan.

Cook bacon in a medium heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.

Add onion and garlic to bacon fat in pan and cook, stirring occasionally, until the onion is translucent and the garlic pale golden, about 3 minutes. Add rice, stirring to coat.

Add wine, stirring constantly, until absorbed. Next, add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture).

Add peas and cook, stirring occasionally, 2 minutes.

Meanwhile, sauté arugula in 1 teaspoon olive oil until just wilted.

Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper.

Serve risotto on bed of wilted arugula. Top with bacon.

Nothing makes our apartment feel more like a home than having a roast chicken in the oven. While getting the chicken dressed and ready takes a little bit of work, the subsequent hour and a half it spends in the oven offers the opportunity to whip together the rest of dinner, tidy up around the house, pay some bills, or catch up on what you missed from the Oscars last night. Many preparations of roast chicken require a heavy gravy to mask the end result: dry, flavorless meat. Cooking the chicken on a bed of celery, partially submerged in a pool of chicken stock leaves this bird succulent and juicy. The bright flavors from the fresh herbs transform a decidedly wintery meal into a meal perfect for this time of year when spring is just around the corner.

The Best Roast Chicken

5-6 ribs celery
1 4 lb. chicken
6 cloves garlic, peeled and chopped roughly
1/2 cup fresh sage, roughly chopped, plus several sprigs reserved whole
1/2 cup fresh rosemary, roughly chopped, plus several sprigs reserved whole
1/2 cup extra virgin olive oil
1/4 cup honey
4 tablespoons dijon mustard
1 lemon, halved
1 bullion cube
2 cups warm water
salt and pepper

Preheat oven to 475°. Arrange celery in a single layer in your roasting vessel of choice. I use a Le Creuset oval au gratin baker.  Our roasting pan and rack, along with many of our other wedding presents, are sitting in my childhood bedroom in my parents house, waiting patiently for their rightful owners to come and claim them. I digress…

Remove the giblets and rinse the bird, inside and out, then pat the outside dry with a clean dish towel. Liberally salt and pepper the chicken, inside and out, and massage the seasonings into the skin. Using your hands, gently work your fingertips between the skin and meat, on both the front and back sides of the bird. Once you have partially separated the skin from the meat, fill these pockets with the chopped garlic, sage and rosemary, saving a tablespoon each of the chopped sage and rosemary. Place the chicken on it’s bed of celery, breast side up.

Stuff the cavity with the halved lemon, and several sprigs of sage and rosemary. Tie the legs together with kitchen string (no one likes a loose bird), and tuck the wing tips under the body of the chicken to prevent burning.

Wisk together the olive oil, honey and mustard and pour over the chicken. Sprinkle remaining chopped herbs on top.

Dissolve bullion cube into warm water, breaking up with the tongs of a fork, and pour into roasting pan. Tent the chicken fairly tightly with aluminum foil and pop it in the oven.

Roast at 475° for 20 minutes, then reduce the temperature to 350° for an hour and a half. Remove the aluminum foil for the last half hour to allow the skin to brown. Let chicken stand, covered with aluminum foil, for 15 minutes before carving.

Truth be told. I am pretty lazy when it comes to side dishes. I have endless energy when it comes to the main dish, the pièce de résistance if you will, but when it comes to finishing out the meal with a side or two, all of my creative juices invariably run dry. I do have a few tried and true sides that make regular appearances on our table (I use the word table loosely since the only semblance of a table in our living/dining room is a big wooden chest that doubles as a coffee table and our dining room table). Of these regulars, this is the one HG most frequently requests.

I do not like Brussels sprouts when steamed or boiled; the taste reminds me of raw broccoli and their blandness makes me feel uncomfortably virtuous. Sautéing them transforms the flavors, and the sweetness of the shallots is the perfect compliment. Try this dish, it will not disappoint. This simple side might just become a regular in your kitchen.

Simply Sautéed Brussels Sprouts

1 tablespoon olive oil
1 tablespoon butter
2 medium shallots, thinly sliced
3/4 lb Brussels sprouts, ends trimmed and halved
salt and pepper

Heat olive oil and butter in a heavy skillet over medium heat until it the butter melts and bubbles. Add the shallots and cook, stirring regularly, for five minutes. Add the Brussels sprouts, salt and pepper, and continue to cook until the sprouts are browned slightly and the shallots caramelize and begin to crisp. I like them crispy.

Earlier this week, I revisited a recipe that I first tried last winter, when HG had just arrived home from the hospital where he had undergone minor surgery, and we holed up in our tiny apartment for a long weekend. With nothing better to do than monitor his pain medications, I managed to cook (and eat) my way through the entire current issue of Gourmet in less than 72 hours. HG gobbled down everything I put in front of him that weekend, but declared this dish particularly delicious. My taste buds couldn’t help but agree.

Inside-Out Eggplant Parmesan, adapted from Gourmet

For Tomato Sauce:

Tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 (14-ounce) can whole tomatoes in juice
1/2 cup water
1/2 teaspoon sugar
3 tablespoons finely chopped basil

For Eggplant Stacks:

2 (1-pound) eggplants
4 tablespoons olive oil
3/4 cup plain dry bread crumbs (I used whole wheat)
1/4 cup grated Parmigiano-Reggiano
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced, divided
3 large eggs, plus 3 egg whites, lightly beaten
1/2 cup water
1/4 teaspoon hot red-pepper flakes
1/2 pound baby spinach, coarsely chopped
1 cup packed basil leaves, coarsely chopped
1/2 pound cold fresh mozzarella, ends trimmed nibbled and remainder cut into 4 (1/2-inch-thick) slices

Make tomato sauce:
Heat oil in a heavy medium saucepan over medium heat until it shimmers, then cook onion and garlic, stirring occasionally, until softened, about 6 minutes.

Meanwhile, blend tomatoes with juice in a blender until almost smooth. Add to onion mixture in saucepan with water, sugar, and 1/4 teaspoon salt and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes. Stir in basil and keep warm, covered.

Bake eggplant:
Preheat oven to 450°F with rack in lowest position.

Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. (I just left them on the baking sheet until I was ready to assemble the stacks). Leave oven on.

Make egg patties and sauté spinach:
Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.

Heat 2 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/3 cups of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.

Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add spinach and basil and stir until just wilted, then stir in 1/8 teaspoon salt.

Assemble stacks:

Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, spinach mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Serve remaining sauce on the side.

My alterations were minimal. All of the grocery stores near me were out of arugula, which the original recipe called for, so I used spinach instead. I reduced the parmesan in half, and replaced 3 of the 6 whole eggs the recipe called for with 3 egg whites. I also reduced the amount of olive oil throughout.

HG ate two stacks and I ate one, saving my second for lunch the next day. It was almost better reheated in the microwave (gasp!).