My blogging friend Kelsey, over at The Naptime Chef, was in town recently for the BlogHer Food 09 Conference. Unfortunately, I couldn't make it, but we compared notes on where she ate in the city (and I'll tell you, she got around). Now if you haven't been to The Naptime Chef, what are you waiting for? Kelsey designs her posts and recipes to fit into a busy mom's schedule--and into the hour that is generally reserved for afternoon napping. While I don't have little ones myself, who doesn't appreciate a quick recipe? What I did not know was that before her daughter was born, Kelsey worked with Rizzoli and Florence Fabricant and members of the Sloan-Kettering Cancer Center to produce the beautiful Park Avenue Potluck Cookbook. After returning home from San Francisco, Kelsey invited me to take part in a virtual dinner party she is "hosting" with other food bloggers and writers to celebrate the release of Park Avenue Potluck Celebrations, the follow-up to the Park Avenue Potluck. The release is especially timely as the cookbook details recipes, entertaining ideas, party planning tips and personal anecdotes from New York's most celebrated hostesses. Perfect for the holiday season. The best part? A portion of the sales of the book will benefit the Society's work with patient care, research, and educational programs. So I hopped on board, determined to support such an important cookbook. Kelsey asked me to "bring" the Cornmeal Batter Cakes featured in the book, a versatile dish that would be great as a mini appetizer (cut with little cookie cutters), as a side dish with salmon or a vegetarian entree like ratatouille, or even as breakfast! As I told Kelsey when I wrote to her about the recipe, I ended up making the cakes one evening when I was home alone. I topped them with a little sour cream and chopped chives and had them with a big bowl of tomato soup. Perfect light fall dinner.
There's something about the academic calendar. Even though I'm no longer a student and not teaching at the moment, fall brings out the 'I want new pencils' mentality in me. So with that, I've been thinking about making my favorite recipe for granola bars. Not that I have a lunch to pack. But even so...it's a nice breakfast treat with a cup of coffee, good walking-the-dog energy, and a reminder of a winter hunkered down with snowshoes in the middle of nowhere. For those of you who have munchkins in school or are, yourself, immersed in academia somehow, make these and tote them to class. I have many times (as you can see by my scribbles and revisions). I got this recipe from the nice folks at the coffee shop at the Fairmont Hotel in Lake Louise, Canada. My mom and my two sisters and I went up there a few years ago after Christmas. For some reason, I have a selective memory about the trip: I remember the absolutely heinous ride up the mountain with the driver drinking out of a flask, falling asleep, and swerving into the other lane of traffic numerous times (I don't pray often, but I did that day); I remember realizing how hard cross-country skiing is...when I was miles from the hotel; I remember how much Asian tourists seem to love a good English tea service. And I remember these incredible granola bars. The snow-shoe guides created them for their own snacks, but they were so popular with people on their tours, that they started selling them in the coffee shop. My sister, Zoe, and I would make a pilgrimage downstairs in our little black ski pants, looking like we were about to take on the great outdoors when really we were about to take on The New York Times and some nutty goodness. Now you can, too.
I've been eating a lot of bananas lately. And not just for an afternoon snack, or with my cereal in the morning. No, I wake up at 5:30 a.m. on Saturday mornings, try and gag down a banana, and go back to bed for an hour. This sounds odd to most, but for someone who overdosed on the starchy fruit as a little girl, it's particularly strange and unpleasant. When I turn out my bedside light on Friday night, I can't help but dread the looming alarm and banana that await me. So what's the deal? I'm training for the Nike Women's Marathon and our coach has given us strict instructions to get some food into our bodies well before our our training runs in the morning. I'm not an early breakfast person as it is, especially not before 7:00, so this has been a challenge for me. The one thing I can seem to get down is half a banana. Thus: lots of bananas hanging around the house. And with our unusually hot weather over the past week, that means lots of overripe bananas. So every cook or baker knows: time to make banana bread. I recently finished Molly Wizenberg's beautiful memoir, A Homemade Life. In it, Wizenburg chronicles her move to Seattle, meeting her future husband through her blog Orangette, and the death of her father. It's truly a food memoir for my generation--I can't so much relate to getting a divorce and up and moving to Italy. But I can relate to small apartment kitchens, what it feels like to move to a new city without knowing anyone, and stark uncertainty about what the future holds. In addition to prose that will make you want to read very slowly with hopes the book will never end, Molly includes numerous personal and family recipes she's come to cherish over the years. Her Banana Bread with Chocolate Chips and Ginger caught my eye.