Tag Archives: family

Breakfast in Bed: Pastelillos para Desayuno

Post by Alison Hein.

Last night we had friends over for a Puerto Rican feast – salty fried codfish fritters (bacalaiítos), spicy pastelillos de carne (meat turnovers), smoky black beans with chorizo (habichuelas negras con chorizo) and slow-cooked garlicky pork shoulder (pernil). Island flavors are a shockingly addictive blend of Spanish, African, Taino and Arawak products and seasonings. If you’re not familiar with this cuisine, I strongly recommend you get out there for a little taste of “Cocina Criolla”.

This morning, I found just the right ingredients for some Latin-flavored breakfast pastelillos, or spicy Puerto Rican half-moon shaped turnovers. I fried up some chorizo, then stirred in a bit of frothy green recaito, a mix of fresh pungent herbs, garlic, peppers and onions. Some eggs and a few more seasonings, and I was ready to fill and bake my pastelillos.

Thirty minutes later, we were savoring the steamy flavors of Cocina Criolla and a little taste of la Isla del Encanto.

Ingredients
2 teaspoons olive oil
1 fresh chorizo sausage
2 tablespoons diced tomatoes, with juice (canned tomatoes work well)
2 tablespoons recaíto* (http://mixerupper.com/2012/08/17/recaito/)
2 tablespoons sour cream
Salt and pepper, to taste
4 eggs
1 teaspoon milk or cream
8 pastelillo or empanada wrappers (or use puff pastry, rolled out ¼ inch thick, cut into 8 5-inch diameter circles)

Preparation:

Preheat oven to 375°.

Heat 1 teaspoon olive oil in heavy pan over medium heat. Remove sausage casing from chorizo, and break into small pieces. Add chorizo to heated pan and cook for about 5 minutes, stirring occasionally, until browned. Stir in diced tomatoes and recaíto. Reduce heat to simmer and cook for another 5 to 10 minutes, allowing flavors to meld. Remove from heat and stir in sour cream, salt and pepper. Set aside.

Heat remaining olive oil in small, heavy pan over medium low heat. Break 3 eggs into small bowl and whisk well with milk or cream. Add eggs to heated pan and allow to cook slowly and gently. Stir frequently with wooden spoon to avoid sticking. Remove eggs from heat when still a little soft. Stir into chorizo mixture.

Lay pastelillo wrappers out on flat surface, and place about 1½ tablespoons of chorizo-egg mixture in the center of each circle. Beat remaining egg, and brush around eggs of each wrapper. Fold each circle in half to form a half-moon shape, gently pressing edges together. Seal edges of each pastelillo by gently folding dough over in ¼-inch increments, or sealing with the tines of a fork. Place filled pastelillos on ungreased baking sheet. Bake at 375° for about 30 minutes, until dough is golden and crispy. Serve fresh from the oven with a little hot sauce on the side, if you like.

Makes 8 pastelillos.

* If you can’t find the ingredients to make recaíto, substitute with: 1 minced garlic clove; 2 teaspoons finely chopped cilantro; 2 teaspoons finely diced yellow onion; and 2 teaspoons finely diced Cubanelle, Bell or Chili pepper.

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Bedtime Stories: Unlikely Friendships

Post by Mark T. Locker.

Unlikely Friendships by Jennifer S. Holland.

What do a Rhodesian ridgeback and a pot-bellied pig have in common? More than just alliterative names, apparently. It seems they can become best buddies. Perhaps you have heard of Owen and Mzee, the grumpy tortoise and his little hippo buddy. And of course there is Coco the gorilla and his cat friend. But there are apparently all kinds of unusual animal friend match-ups out there! A lion, tiger and bear? Oh my! A baby oryx and a lion? Who would have thought?

This book tells the brief stories of 47 different unusual animal pairings. They are all sweet, some downright bizarre. Each story is short enough that you can read one or two, alone or out loud, as a lovely little icing on storytime.

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Breakfast in Bed: Bacon and Eggs

Post by Alison Hein.

Albert Einstein once said, “Things should be made as simple as possible, but not any simpler.” Take bacon and eggs, for example. If you’ve ever eaten undercrisped bacon and overcooked eggs you’ll know what I mean.

My husband, Kevin, makes the best bacon and eggs I’ve ever eaten. Turns out he once worked as a short order cook. So I asked him to make breakfast for me and watched carefully as he chopped, fried, and flipped. Here are the culinary secrets I uncovered:

-Timing is everything.
-Cook the bacon low and slow.
-Don’t crowd the eggs.

On the evening prior, Kevin baked a Russet potato tossed with olive oil and sea salt. In the morning, he got his hash browns going, then started slow-cooking the applewood bacon. Kevin made sure to turn the thick slices several times, keeping them nicely coated with bacon fat as they edged toward a crisped brown. Finally, he cracked the eggs right on the rim of the oversized cast iron frying pan, quickly, then dropped them in one at a time leaving plenty of space between them. After frying the eggs for a minute or two, he gave them a final flip, then cooked them a few seconds longer to over-easy perfection.

I helped him out by making some toast, and by savoring the absolute best kind of breakfast in bed imaginable – one made to order with love and care.

Ingredients:
Cooking spray
1 Russet potato, baked
1 to 2 tablespoons olive oil
Salt and pepper, to taste
½ teaspoon paprika
4 to 6 slices bacon
4 eggs

Preparation:

For the hash browns, lightly spray a medium-sized heavy frying pan with cooking spray and place on stove over medium heat. Coarsely chop baked potato, skin on, and place in pan. Add a bit of olive oil, salt, pepper and paprika. Cook over medium heat, turning occasionally and adding additional oil as necessary, until potatoes are golden and crispy, about 10 to 12 minutes. When done, turn heat to very low and keep warm.

Start the bacon right after the potatoes are seasoned. Spray a very large heavy frying pan with cooking spray and place over medium heat. Add bacon and cook steadily over medium heat, turning each slice several times, until bacon is browned and crisp, about 10 to 12 minutes. Monitor heat as necessary to keep bacon cooking evenly. Let bacon drain on paper towels, and keep warm until eggs are cooked.

To make eggs, carefully remove excess bacon fat from frying pan, and place back over medium heat. Crack eggs into pan one at a time, making sure to leave enough space between the eggs so the whites don’t run together. Season liberally with salt and pepper. Cook each egg until white is solid, about 2 minutes. Carefully flip egg and cook for another 30 seconds or so. Transfer eggs to plates and serve immediately.

Makes 2 servings.

 

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Breakfast in Bed: Mardi Gras Beignets

Post by Alison Hein.

Shimmery, jewel-toned costumes; exotic bird-like glittering faces; fantastical winged creatures dancing on air – I was snapping photos like crazy at the Grand Mardi Gras parade in Marigot, St. Martin. Not caught on film were the pulsing, thumping rhythm of the crew bands; the beating of traditional wooden drums; the keening of lustered conch shell trumpets; or the tantalizing, honey-sweet to spicy-savory scents of festival food.

After the parade, Kevin and I roamed the temporary alleys formed by vendor carts and tents. We purchased a handful of Mardi Gras Beignets from a grey-haired local woman. She fried them up fresh for us – perfect delicate spheres, lightly dusted in sweet, white sugar. The outside of each beignet was delicate and warm, the inside subtly sweet with a hint of fragrant spice.

Home from our trip, I was determined to replicate our beignet experience. The recipe I found on the St. Martin Tourist Office website seemed a good place to start (see below for address). Try as I might, my beignets turned out looking more like doughy squids and dolphins than the flawless festival rondures in St. Martin. Still, they were light and sweet, lavishly spiced and citrusy – a festive Mardi Gras breakfast in bed.

Ingredients
Oil for frying (4 to 6 cups)
1 cup water
¾ cup sugar
6 tablespoons butter
½ teaspoon salt
1½ cups flour
4 eggs
1 teaspoon fresh grated lemon rind
1 teaspoon vanilla
½ teaspoon rum (optional)
½ teaspoon cinnamon
¼ teaspoon nutmeg
Powdered sugar

Equipment
Deep-fry or candy thermometer

Preparation
Pour oil at least 2 inches deep into a small, heavy pan. Heat over medium heat to approximately 350°. Add water, sugar, butter, and salt to a second heavy saucepan. Heat over medium heat until the butter has melted. Remove from heat, and whisk in flour until batter is well-mixed and smooth. Place pan back over medium heat and cook, stirring constantly, until dough begins to thicken and pull away from sides of pan, about one to two minutes. Remove the pan from heat and whisk in the eggs one at a time, mixing thoroughly after each addition.

Add the grated lemon rind, vanilla, rum, cinnamon and nutmeg into the flour mixture. Stir until batter is thick and smooth, resembling a thick pancake batter.

Using 2 spoons, carefully drop a scant tablespoon of batter into the hot oil for each beignet. Cook about six beignets at a time, allowing oil to retain its temperature. Turn the beignets several times while frying, until they have reached a deep golden brown color, about 2 to 3 minutes. Remove beignets from pan and drain on paper towels. Toss with powdered sugar (I use a small paper bag) while still warm. Serve immediately.

Makes about 2 dozen beignets.

NOTE: Monitor oil with candy thermometer to maintain stable temperature.

Adapted from the St. Martin Tourist Office website recipe for Mardi Gras Fritters (http://www.stmartinisland.org/st-martin-focus-of-the-month/93-specials/369-stmartin-culinaryspecialties.html).

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Bedroom Design: Kiddos

Post by Erin Sears.

It’s vacation week at my day job, but even when I’m away, I’m still thinking about the kids. I know a lot of families who took great care in preparing a nursery for their lovely little miracle, but once the kid got older, the design part of the room got kind of lost. Raising kids will wear you out (with love and other stuff).

Here are a few ideas for super awesome kid rooms to give your little one a special place that feels just like home. Be aware that professional decorators created most of the rooms in these examples and they may feel a little far from your current life. Don’t worry- you don’t have to be an overachiever to gain a great space. These photos exist to inspire, so let’s glean the best from them!

KIDTASTIC ROOM #1:

Art!

Source: http://www.vogue.com/magazine/article/american-pastoral-miranda-brooks-and-bastien-halard-brooklyn-home/#/magazine-gallery/miranda-brooks-brooklyn-house/10

Every kid is born an artist. Honor their good works in the landscape of their own room. If you value their art, they will value their art. What is valued persists.

KIDTASTIC ROOM #2

Color!

Source: http://mamamekko.blogspot.com/

Children aren’t afraid to use color and you shouldn’t be either. I recommend painting rooms in vibrant shades, but if that isn’t practical in your home, why not add colorful furniture and art?

KIDTASTIC ROOM #3

The Good Stuff!

Source: http://www.vogue.com/magazine/article/american-pastoral-miranda-brooks-and-bastien-halard-brooklyn-home/#/magazine-gallery/miranda-brooks-brooklyn-house/10

I believe that kids deserve REAL furniture. When it’s time for a big kid bed, go for it! This blue iron beauty of a bed is kid friendly heirloom material. You’ll keep it and use it FOREVER.

KIDTASTIC ROOM #4

Elements of Joy and Whimsy!

Source: pinterest user Jonathan Lo/happymundane

Kids are fun. Decorating should be too. Don’t forget that your audience is really your child. Be a little silly. PLAY. You won’t regret it.

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