SAVE THE CHILDREN

Photos by Katie Goldberg

I am very glad to be involved with an event in support of Save The Children. Pairing up with actress Jennifer Garner and Mark Shriver, we are launching a program called Make Time For Change--in order to shed light on the fact that all kids need HEALTHY snacks. Sponsored by Frigidaire--we'll be down at the Chelsea market, cooking with moms and kids and showing them really simple but yummy snacks made from whole foods. When given the chance to help any child eat healthy food--it is my pleasure to help. Plus Jennifer is a very cool lady too.

http://snack.maketimeforchange.com/index.html

VEGE DINNER

It know it seems like all we ever do is cook meat and, well--we really do cook a lot of it. But now and then--about once a week we have rice and beans (okay-they often have a small amount of cured pork product inside) BUT--one of my favorite dinners is the Spicy Chick Peas--otherwise known as chana masala which is such an awesome dish--garlic, onion, ginger, chili and the sweet spices ginger, cinnamon , garam masala--some tomato paste, lemon juice all sauteed and simmered together. The recipe is in MH. I like to use dry chick peas and rehydrate which makes the most inexpensive meal but you need to think ahead for that. But canned chick peas are almost as good and the whole dish will be cooked in the amount of time it takes to make the rice. I serve it garnished with sliced tomato, white onion and fresh green chili, a big pot of basmati rice, yogurt mixed with diced cucumber (raita) and some Indian bread (naan) or whole wheat pita bread. The meal makes a lot of servings (and is great the next day) and is so tasty--filled with big, satisfying flavors. Also here we had some grilled portobello mushrooms (recipe also in MH)---the vege alternative to steak.

MOREGON

Portland Oregon and environs would be a great vacation spot for a anyone but especially a family. Within one hour-your reach the coast from Portland. Veer south and its the home of American Pinot Noir. Fort-five minutes east from the city and you're on the Columbia river gorge with spectacular waterfalls & hiking spots, the hood river and soon after, Mount Hood. You could eat all your meals at the food carts alone for just a few bucks, see the most spectacular rose gardens, Japanese and Chinese garden too. The vibe is very chill--nice people--independent minded and environmentally conscious--who celebrate their bountiful natural resources. If you're a biker--for sport or transport--thsi IS definitely the place for you--bikes are everywhere.

And if you're into beer--the artisinal, micro-brewed kind then forget about it.--No other city in the country has a wider variety ofr greater density of craftsman beermakers. We visited the Horse Brass Pub, http://www.horsebrass.com/ a top Pacific northwest watering hole--where a staggering array of beers are tapped--many from the area, others from around the northwest, imported from UK, Belgium and Flemish varieties too. My choice, was described as follows, "Hop Pursuit, Full Sail Brewing, Hood River Oregon: a crisp extra pale ale with a medium malt body chased by a ton of hop flavor and a zing of bitterness." Another said , "Kolsch-Double mountain Brewing, Hood River Oregon: crisp and refreshig with hints of citrus and spices that culminates in a lightly hoppy, sharp finish." There were dozens and dozesn of such beers and descriptions. Any book lover familiar of America's Indie bookstores knows the famous Powells books--a treasure trove of new and used titles. So--all in all, a beautiful part of the country to explore. We came upon Goorin Bros Bold Hatmakers, est 1895 on 23rd street---and Calder now rocks his first proper hat.

Back on the on the coast at Cannon Beach,--I found a pristine sand dollar and sandwiches from Ken's for luncg were as delicious as the croissants were perfection. Two other lauded spots we dined at were both slightly dissapoointing to me, Le Pigeon and Beast--both foodie destos but--for me just off the mark enough to make me wish I'd eaten every meal at Pok Pok or the carts. Next time.

BREAKFAST AND THE OREGON COAST

First things first. Check out this immaculately baked croissant from Kens Artisan Bakery, http://www.kensartisan.com/. Hard and crispy on the outside, puffed up like helium yet--on the inside hollow with airy moist layers. All the reports were right--this with a cup of coffee from Stumptown, http://www.stumptowncoffee.com/--could not have been a better treat before heading out of town west to the coast. Cannon beach, bolted by Haystack rock protruding from the ocean was west coast style scale for sure. At Neahkahnie Mountain--on the roadside stop, we came upon a parachute rock jumper poised for a fly--just waiting for the right breeze to carry him aloft. Seeing him was liberating and uplifting.

Last night, at the IACP cookbook awards held at the Portland Art Museum was a special night--hanging with the Artisan crew led by our fearless editor Ann Bramson and the crown king of the fete--Thomas Keller who luckily, as the lone winner amongst the Artisan books lent class, fun and tasteful gratitude to the event. Alas--Mad Hungry

lost its award to a book called Family Meals by Maria Helms Sinsky. But Susie Heller, one of Thomas's collaborator on the Ad Hoc book told me that I couldn't have lost to a nicer or lovier person as Maria is a long time friend of hers and fellow Napa resident. No doubt for sure we're connected by the same passion too: Cook for the ones you love. Teach them to cook for themselves. And they will pass it on.

POK POK PORTLAND

Lunch at Pok Pok Thai restaurant in Portland http://pokpokpdx.com/ is without a doubt the most real and exciting Thai food I've eaten in America. Each dish had a completely different flavor (not just more or less salty, sweet or spicy--most often the case in Thai resto's). For the curry noodle dish--the coconut milk is fresh, handmade (grated, steeped and squeezed). The rice noodles, handmade, tender yet chewy and each one as long as a yard stick.

The jackfruit salad is served with sticky rice in a little basket--the salad eaten by patting out a little pancake of rice and using it to scoop the salad up. And the chicken wings? Well--these are just something to behold: spicy, salty, slightly but not too much sweet at all--mad, mad crunchy and even down to the wing tip which I like to chew all the way down as far as possible. The table water, infused with pandana leaves tastes slightly of toasted jasmine rice-a little nutty, a little sweet. Seriously folks, a meal this perfectly good only happens to me once and a while eating out. The lingering aftertaste--clean and preservative free only serves to make my mouth continue to water for more. My dining companion is first born son Calder who finagled another little trip out of me. But since his help over the long 25 city MH book tour made it all possible for me to stay sane--he earned it, methinks. Besides it's too much more fun anyway. And just as a bonus for him, a crazy basketball fan-- the entire Phoenix Suns basketball team is staying in our hotel as they're in town to play the Trailblazers in the play-offs. And, these are seriously large and formidably impressive athletes---chilling at breakfast, in the gym, in the lobby, getting on and off the team bus and I'm sure THEY are mad, mad hungry men--I wish I brought a few books with me. On the matter of books--tonight are the cookbook awards and it's just great to be a part of them!

IACP CONFERENCE

Have arrived in Portland, Oregon for the IACP (International association of culinary professionals) conference, an annual event which has about 1,000 attendees who visit local food

interests, gather for classes and lectures from noted colleagues, and gather to celebrate the cookbook awards on Thursday. Portland is a fantastic food town with phenomenal local resources. Lunch at Higgin's included these tiny shrimp above are known as Oregon Bay shrimp and are a seasonal delicacy--here paired with basmati rice cakes, baby carrots, ginger and cilantro--so fresh and delicious. Dessert, a rhubarb crisp with hazelnuts and oats (all seasonal and locally grown) was gobbled before it could be photo'd. I first met chef Greg Higgins http://higgins.ypguides.net/at a seafood conference almost 10 years ago where he was on the forefront of teaching us about species in peril and the responsible eating of our oceans precious resources. His food is impeccably rendered, nothing snooty or over the top--just perfect ingredients that he lets sing on the plate.

The pork is pork collar--braised in chili's along side spring vegetables--also delicious. I will definitely get my fair share of eats while here and no doubt learn many new ideas about food and what the state of the food nation is in. Meanwhile--I must rest up to side step jet leg and prepare for tonight's meal at Le Pigeon http://www.lepigeon.com/, hosted by Artisan, my publisher who proudly has 4 books up for nomination: The Seven Fires by Frances Mallman (superb grilling, simple recipes exciting combo's from Argentian and Uraguay), Ad Hoc At Home by Thomas Kellar (comfort food from America's greatest chef) and Bottega Favorita by Frank Stitt (Italin food interpreted from a southern gentleman's perfect relationship with his produce) AND, yours, Mad Hungry--the little cousin to these heavy hitting books.

I'll keep you posted on the happenings!

RICE AND BEANS

So we eat a lot of beans and rice in our family--different types: red, black, pinto, chick peas etc.

The most economical way to healthfully feed a group is to start with the dried beans--just a couple bucks for a bag which will feed a group of 6-8--total protein. Still-a couple cans of organic beans at under 2 bucks each--mightn't have perfect texture but, the cooking is fast and the end result almost as good. But, seasoning and cooking and condiments--that's where the art comes in. Tonight (in the dark--late to the table pic)--it's canned, 3-beans. Saute onions, garlic, red pepper, hot pepper, cumin, oregano, tomato paste. Add the beans, a little water, make the rice--in that 20 minutes, dinner is served. Meanwhile, tonight I also did a fry up of some ginger, garlic and sliced bok choy for a side dish. But, if you can't bear to cook--(yes, it happens here too)--we order black beans and yellow rice from La Caridad. http://www.likeme.net/places/la-caridad-new-york WITH a avocado and onion salad too (with a squeeze of lemon and white pepper). Still--in a totally not-new-york-city-style, I really hate ordering out. Especially with my group. The price tag for one dinner is practically the whole weeks grocery bill

ONE-PAN MARINADE TO OVEN TO TABLE

Luscious oven braised short ribs from Mad Hungry makes Sunday dinner painless (marinade whipped together night before or morning of), the house aroma-filled and the bellies full. Steamed broccoli de rape and rice too. But woulda used mashed potatoes or polenta as a first choice but I won't look a rice-in-the-pantry-gift-horse in the mouth.

What I like about these short ribs is that there is no messy stove top browning, per usual. Basically, just throw the ribs in the pan with the marinade--let it soak in its own deliciousness for as long as possible 4-48 hours. Then pop it in the oven to slowly cook as you do other things. Add potatoes to the pan if you have--or other veg (had some extra random carrots here).

STRESS AND NOT STRESS

I cracked up last week watching Tina Fey on SNL doing her opening monologue where she riffed on the question of how she "juggles it all." Out paraded a cast of characters mimicking all the support she has in her life (or at least what we think she might have in order to be a mom, writer and actress in both film and television). No one can deny that this is one cool lady--and it seems that whatever she's doing, she's enjoying her life. That's the point, right?

So, on a wellness note--a couple things I want to share. While it may seem here that I'm awash in ooey, gooey, meaty, salty foods (often true)--I do also consume a lot of fruits and vegetables--try to exercise, ugh (the dog walks alone aren't cutting it anymore though as the only exercise 'cause the tummy remains flabby). BUT, I also practice many little techniques at home for peace and sanity like mediation, breathing--blah, blah, blah. But seriously, I have my doctor to thank for the guidance. Dr. Roberta Lee, an integrative doctor (meaning her first line of defense is natural and holistic BUT if there's a gaping hole in your arm she'll send you for stitches or if your temp is 104--you'll get you an antibiotic) has helped me in so many ways and I'm really psyched that so many of her techniques, ones that really work folks, are gathered in her new book, The Superstress Solution http://www.superstresssolution.com/

One of the best things she turned me on to is this smoothie mix. I know--it looks nasty but don't be deterred. Last fall, as I headed out on a long book tour of plane flights and early mornings, I was concerned about having energy in the morning and not getting sick. She sent me out with these packets. Worst case was I could just shake a packet with water, plug my nose and drink. Best case was to get it made with a smoothie. Even my sceptical son, who traveled with me--became a convert and still asks for one if he hears me making it for myself. The energy and vibrancy it brings lasts a while in the morning. You can buy this whole food smoothie infusion here:

http://shop.sequelnaturals.com/sequel-estore-us/Graceful-Aging_2/whole_food_smoothie_infusion_454g

NEW RED STOOL

Combo stool and side table, my new little red stool comes from a trip to the the Brooklyn

flea http://www.brooklynflea.com/ . I just love the cool red patina on this funky little piece. It doesn't take much to make me happy.

SUNSET SCOTCH AND HAMBURGER SALAD

It's kinda hard to describe how this scotch moment feels. 7:15 pm at weeks end and silence is golden. This improv salad randomly turned out awesome. Super charred, well seasoned (hefty salt and pepper) burger crumbled atop cool salad of lightly steamed broccoli, batons of raw carrots, shredded green onions, chopped romaine lettuce. Dress with extra virgin olive oil, squeeze of half a lemon, coarse salt and cracked black pepper. Trick is get a cast iron skillet as mad hot as possible. Place in the burger, don't touch it just leave it for 6 minutes. Turn and do it again. This happy accident is from hubs--thanks. Here's the thing--two weeks ago, my friend Mark Pastore from Pat Lafrieda meats http://lafrieda.com/loaded up the back of our car with a supply of lamb (see previous post), sausages (see previous posts) hot dogs (see future posts), bacon (see previous fish post where it ISN'T. Miles used it to wrap the asparagus in his fish meal last week but it did NOT work. No offence to the bacon though), sirloin steaks (see no post). Anyway, you get the picture--my freezer is full. Yes, we are also eating non-meat items. But not much.

THE MAN, THE RIBS, THE TATT

Richie's ribs are on p. 165 of MH but if you don't have the book and need the recipe--check some of the news feeds on the right of this blog because the recipe is excerpted somewhere.

Tis the season to be ribbin' it. This rub is so fresh (in the rapper sense of the word) that I often don't even use sauce. But, you can use your fav bbq sauce at the very end of grilling (not too early in the ' cueing or you'll have a fire flare-up) and for table dipping too. I came across this image which was the last test drive before I wrote the recipe for the book. And, don't you know--the ribs here are sitting on my great aunt Lina's ravioli platter which ah-em...I haven't seen in the house since-- which means-- someone broke it, discarded the evidence and hoped I'd forget which I did until now. My dad carted this platter around from state to state, kitchen to kitchen because it reminded him of his childhood days in Rome, New York when the Italian grandma's and aunts just kept the food flowing. This platter was actually warped from all the oven heating.

Next, tatt discussion, part 2; long before middle boy got tatted up--his pops did it. Yes, one fine morning on a monumental wedding anniversary, he asked when I wanted my present. Sure we were talking diamond necklace or something, I asked for time to sit down and open my present properly. Eerily--all the boys were up too, much earlier than ever. As I busied about watering the plants etc, hubs says--"but you don't have to open it," as he pulls up his sleeve to show me my NAME BURNED INTO HIS ARM??? (See the freshly imprinted flesh above). For someone who usually isn't speechless--I could not speak. My next reaction was, "Boys--you may not do this with some random girlfriend" to which they said, "duh."

I spent the rest of the day, walking around the city in disbelief that someone actually wanted my name on his body. And, diamond necklace notwithstanding--it's just about the hottest and most romantic thing that's ever happened to me. And, its the gift that keeps on giving because it makes me feel loved every time I see it. But, on the occasion of hubs birthday this week, the inevitable question which often comes up did--when will I get his name tattooed on my arm? To which I responded as I always do--NFW!!! No how's that for romance? I have to find another way to take HIS breath away.

LAME BIRTHDAY DINNER

After the whole soccer day extravaganza, I arrived home at 6:00--the dogs unwalked and a whole sink full of dishes (natch--the dishwasher and drainer was full of clean dishes) which means--no one could ever possibly put them away without an instruction manual. Needless to say, I was quite cranky AND poor hubby--it WAS his birthday. So, I opened a bottle of wine and proceeded to scrape the dregs of the fridge to construct a reasonably acceptable dinner for him (even though I was furious from the aforementioned Quinn-male-household-gaff).

Bolognese sauce with spaghetti: soffrito of minced carrot, celery (the last few desiccated from the crisper were revived) and red onions--sauteed for 15 minutes to caramelized with minced rosemary--add a few 1/2 pound chopped meat (resurrected a few hamburger patties from the freezer). Cook until not pink and deglaze with red wine. Simmer with milk for a while--add a can of blender pureed tomatoes. Simmer for 30 minutes. Meanwhile cook the spaghetti.

The cauliflower: separate into small florets (if it's old--as in mine then shave off brown parts first). Hot pan--add olive oil, anchovies, pepper flakes and minced shallot. Add florets and saute to coat. Add a touch of water and cook. Add currents and sliced olives to the pan and cook until tender. It was MAD good. And, hubs felt the love afterall which he so well deserves. But, we decided it's his birthday week so I have much more love to prove!!

FOOT LONG BACON, EGG AND CHEESES

The soccer lads prevailed at their state cup game today. Thankfully, in spite of my reluctance to forfeit "down time" I rallied to travel with the team bus to Schenectady New York 2-3 hours from NYC. The Manhattan Hurrican city boys did us proud. But, fearful as I am to be caught empty handed with a busload of ravenous male soccer players, the traveling larder was topped up in time for our 7am departure. Made Bacon, egg and cheeses on long baguettes to reduce labor and multiply portions--well received morsels for sure along with oj. Post-game snacks: oranges, good potato chips, pita chips and hummus, the little mini red cheese wheels that come in a mesh bag--plently of water, def enough to make it home to the city. Nail-biter of a game was none the less thrilling and just the most awesome diversion from the everyday work-a-day-life. Cool parents too.

FROM PROFESSOR TO STUDENT (SORT OF)

that's what my dad used to say as we, his choopies evolved and got some skills of our own, "from the professor I've become the student." Listening to Pavarotti now sing Nessun Dorma makes me miss my pops. Even though his spirit lives on in all his boys and grandsons. Here MDQ (whose stint working at Le Bernardin made him a better fish cook than his moms) makes a lobster sauce for tagliarinni--which was off the effing hook with flavor. Followed by the black bass here, stuffed with grapefruit and orange slices, fresh thyme inside too but rosemary on the outside (protected by the skin from imparting too strong a flavor). The bass fillets, absolutely pristine and clean flavor with intermittent gentle herbal and citrus overtones. Btw, on the tattoo situation. I had one rule: no tatts or piercings until 18 years old. MDQ got his first at 18 plus 1 second. On the wrist, the Tibetan om mane pame hum (hail the jewel in the heart of the lotus--compassion and all good things), the right arm the Tibetan wind cloud, the chest, Delta. Yes, at first, I was traumetized by ink on my baby's body but now I think they're beautiful works of art. The nipple piercing? That's another story.

THE PROOF IS IN THE PIE (AND SPOON)

Harry just can't contain himself or the boys from digging into dessert before the salad! 

Click to watch the full segment on CBS of cooking with boys and men. 

LIVING WITH GUYS

Sometimes it's just too funny what happens in our household.

Sorry guys but--some things are just so predictable.

1. Last nights dinner: delicious and thanks for helping BUT--flame-broiled steaks mean flames underneath the steaks, not engulfed in them.

2. This morning marked incident number 578 in the empty-milk-carton-in-the-fridge theme. Shame on me for not checking BEFORE I make the coffee but, it is really such a bummer to have the steaming hot cup ready to go, to start your day (the ONE thing I'm looking forward to at that moment) only to find no freaking milk! And, I can't even count the number of times I've asked for this not to happen.

3. Am cleaning up from dinner and find a stick of butter welded to the BOTTOM of the blender base. What? Hello!!! (That is a first-even for our crazy home.)

4. Dogs who live on dog food are happy. It's just that the guys who own the dogs who think a giant lamb bone is a treat, aren't the ones who walk the dogs first thing in the morning. I'm just saying. Digestive track much?