Hey Mom, What's for Dinner?

“You should write about your baby food.”

So says The Husband to a hazy-eyed wifey one night at din.

“For reals?” I mumble in reply, reaching for a glass, well probably a bottle, of wine.

“Yes,” says The Husband. “Your readers probably want to know about it.”

So, peeps. This is The Baby Food post.

Making baby food is really not very challenging and the final products do not look appealing, which is why the notion of writing about them totally failed to dawn on me.

My instructions are pretty much as follows: Cook the living daylights out of XY or Z, and puree the pants off of desired item in your food processor.

Done and done.

Some things don’t need to be cooked. A banana can be smushed up with a fork. But it needs to be majorly over-ripe, like the banana that is headed to the trashcan or your banana bread. Mmmmmm. Banana bread.

You hear all different theories about when to feed the babies. My doc told me to get cracking at 4 months. But some books I have read say 6 months, and I’m sure if you hang with a gaggle of baby-obsessed mommas, you will get a variety of opinions that will probably make your head explode.

We started with the oatmeal and the rice cereal. Next came the carrots, bananas, apples, pears, sweet potatoes, peas, peaches, butternut squash and mangos. Prune juice was also involved because, well, the solid food kinda messes with the bambino’s system at first. Sorry for the TMI.

My doc told me to give each new food a day and then moveon.org to the next.

Now that Evan is nearing 7 months of age (yikes!), he’s been grooving to some yogurt and blueberries and some chicken concoctions. I’m hoping to try out zucchini this week. I just need to find a moment to cook it.

So, I’m not tsk tsking if you feed your baby food from a container. I totally rock out Gerber every now and again because of convenience. Let’s be real, I barely have time to cook a proper meal for Mommy and Daddy these days. The good news is that you can freeze a ton of bambino food. In fact, once the weather turned warm in my parts, one of Baby Evan’s outings was to the dollar store to get ice cube trays. We also visited the liquor store, but who are you to judge.

Basically, Evan loves to eat anything and everything. My 20-pound roly-poly baby doll is totally down with yum yum time. Yes, sometimes he straight-up gives me WTF face when I’m shoving smashed peas into his gourd. And I can’t blame him. If someone was force-feeding me mushed up peas and pureed sweet potatoes, I would tear a bitch down with my multi-colored Munchkin spoon and Playtex sippy cup. And, Elmo would totally have my back.

But, it’s times like these when I get all Jessica Seinfeld on Evan and camouflage the offensive greens into the happy sweetness of carrots, yams or squash. He also takes the peas mashed into some rice.

His faves are peachies better known as peaches and of course, apples. I make a boatload of apples each week. The gala variety is a win for my Baby Evan. He digs pears as well, but not, I repeat NOT the anjou variety. The anjous produced a grainy puree, and Baby Evan was thoroughly disgusted. So was the Jersey Girl for wasting her time. Plus, I made the babes gag and then felt immense amounts of guilt for causing this situation.

I thin out a lot of the veg and the meat items - yes I puree, chicken - with breast milk or formula. And, there truly is no rhyme or reason to the quantities that Baby Evan consumes. Some days he just wants it shoveled in, and some days he picks a little here and there. C'est la vie.

On a final note, I highly recommend this baby cookery book: "Top 100 Baby Purees" by Annabel Karmel.

Here’s a recipe I made for butternut squash from the book. There's two ways to do it. I did the baking way. Baby Evan loves the orange foods. One squash made a ton of servings, so I was able to freeze some in my ice cube trays. Here's how the squash was transformed from odd shaped veg to smushy baby food:

 I also did a batch of sweet potatoes since the oven was on and I am the queen of multi-tasking:

Butternut Squash

From "Top 100 Baby Purees" by Annabel Karmel

6 months. Makes 4 portions. Suitable for freezing

1 medium butternut squash (1 pound), cut in half and seeded

1 Tbsp. unsalted butter (optional)

2 Tbsp. orange juice (optional)

Brush each half with melted butter and spoon 1 Tbsp. orange juice in each cavity. Cover with foil and bake in a preheated oven at 350 degrees Fahrenheit for 1 1/2 hours or until tender, then blend to a puree.



Roasted Butternut Squash and Parsnips

I usually rock out butternut squash more frequently, but the whole popping-out-a-baby situation has hindered my butternut squash cooking frequency this fall/winter. I guess you could say butternut squash is one of those high-maintenance types of veg with its seeding and skin-peeling requirements.

Nonetheless, I came up with this dish in time for New Year’s Day. I threw in some parsnips for good measure in an effort to shake things up. Whoa. Getting wild and crazy there, Susan.

Parsnips resemble carrots but in a lighter hue. They’re very neutral looking, actually. You peel them just like carrots, too.

The ingredient that makes these veggies stand out is the fresh sage. You don’t need a ton of sage. In fact, I snipped in just five leaves upon taking my baking sheet out of the oven. Add the sage while the squash and parsnips are still hot because the heat mellows out the sage flavor, which can be strong.

Roasted Butternut Squash and Parsnips
Makes 4-6 servings

1 butternut squash, peeled, seeded and chopped into ¾-inch dice
3-4 parsnips, chopped
4-5 fresh sage leaves
Salt and pepper to taste
2 to 3 Tbsp. olive oil

Preheat oven to 400 degrees Fahrenheit.

On a large baking sheet, toss squash and parsnips with olive oil. Season with salt and pepper. Spread vegetables out on baking sheet in one layer. Roast in hot oven for 20 minutes. Remove baking sheet from oven. Toss vegetables. Return baking sheet to oven for 5 to 10 minutes or until vegetables are tender.

Remove baking sheet from oven. Snip sage leaves on top of vegetables with kitchen shears. Toss and place in serving dish.

This dish may be made ahead and reheated before serving.

Paris on the Brain

I love a good night out on the town.

But, sometimes all a girl needs on a dreary Saturday is a little solo time in her crib.

Such was the case this weekend.

The Husband went out to a sports bar or some nonsense on Saturday afternoon with his boys, so The Jersey Girl held it down at home. My day included wrapping Christmas presents, chit-chatting with my sisters and watching reruns of “Sex and the City,” “The Office,” and “Everybody Loves Raymond.”

I’m such a girl.

Of course, my dream day also consisted of major cooking because Mark said adios to the beer, the wings, the camaraderie to be home in time for din. He's so sweet!

I was in a very French mood. So, my menu was Goat Cheese Tart with Winter Squash Soup.

Oooo la la. (You know, they really say that in Paris. Ooooo la la. So funny)

Both recipes are courtesy of Ina Garten a.k.a the Barefoot Contessa a.k.a one of the handful of chefs I can still tolerate on the Food Network. I served the dishes with a side of mesclun salad, dressed simply with lemon juice, olive oil, salt and pepper.

Anyway, the reason I was so reminiscent of the City of Lights is because I’ve recently been scouring our billions of photos from our spring vacay so that we can get prints made and frame them and hang them on our barren walls. (Actually, not all of our walls are empty. We just like to buy really good and/or meanigful art rather than plaster our happy home with generic pictures from Pottery Barn or T.J. Maxx or some other mass-produced art department.)

The Husband has many talents, one of which is taking an amazing photo – or 10,000. You see, when me and Mr. Jersey Girl get out of Dodge and go see the world, The Husband handles the photography. My photos (as you’ve seen from time to time on my blog. Hee!) are tragic. So, drinking and journal writing are usually my two tasks on vacay.

I thought I’d give you a glimmer of Mark’s gorgeous pics.

L'arc de Triomphe

The Eiffel Tower

The Husband and The Jersey Girl at Versailles.

Sacre Coeur

Monet's house in Giverny

 Monet's gardens

Monet's water lillies

Aren't those pics made of awesome!?!?!

In addition, I will share with you the Ina Garten recipes. Both appear in the “Barefoot in Paris” cookbook. I love this cookbook. I cook a lot of things from it.

You will also see pics, shot by my own Paul Child, of the food I rocked out.

The Winter Squash Soup is really dreamy. It makes a TON of soup. I’ve been eating it for like three straight days now. The Goat Cheese and Basil Tart is really awesome. My one complaint is that the recipe makes way too much filling for the tart. So, I ended up ditching the leftover filling. I guess when you’re as fabulous and loaded as Ina Garten, you don’t mind doing these things, but I will definitely be cutting down on the filling the next time I make this tart.

Please read my notes at the end of each recipe. I thought you would like some of my tips and/or variations. For instance, Ina uses a ton of salt, so I totally tone that down.

Bon appetit!

Winter Squash Soup
“Barefoot in Paris”
Ina Garten

2 Tbsp. unsalted butter
1 Tbsp. good olive oil
2 cups chopped yellow onion (2 onions)
1 (15-ounce) can pumpkin puree
1 ½ lbs. butternut squash, peeled and cut in chunks
3 cups chicken broth
2 tsp. kosher salt (I cut down on the salt)
1 cup half-and –half
Crème fraiche, grated Gruyere, or croutons for serving.

Heat butter and oil in a heavy-bottomed stockpot. Add the onions, and cook over medium-low heat for 10 minutes or until translucent.

Add pumpkin puree, butternut squash, chicken stock, salt and pepper. Cover and simmer over medium low heat for about 20 minutes, until the butternut squash is very tender.

Process the mixture through the medium blade of a food mill.

Return to the pot, add the half-and-half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

Please note: The Jersey Girl cut the salt down to a half teaspoon and served the soup with homemade croutons. You can make homemade croutons by cutting up stale bread and tossing in a pan with olive oil, salt and pepper. Cook over medium heat until toasted brown.


In addition, The Jersey Girl pureed the soup by using an immersion blender. Mine is the SmartStick by Cuisinart. Love it!

Goat Cheese Tart
“Barefoot in Paris”
Ina Garten

1 ½ cups all-purpose flour, plus more for dusting the board
Kosher salt
13 Tbsp. cold unsalted butter, divided
2 to 4 Tbsp. ice water
¾ cup chopped shallots (3 to 4 shallots)
10 ½ ounces garlic-and-herb soft goat cheese, such as Montrachet
1 cup heavy cream
3 extra-large eggs
¼ cup chopped basil leaves
1/8 tsp. freshly ground black pepper

Preheat the oven to 350 degrees

For the crust, put the flour and ¼ tsp. salt in the bowl of a food processor fitted with the steel blade. Cut 12 Tbsp. (1 ½ sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don’t overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Roll the dough on a well-floured board and fit into a 9-inch tart pan with removable sides, rolling the pin over the top to cut off the excess dough. Butter one side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork and bake for another 10 minutes.

Meanwhile, heat the remaining tablespoon of butter in a small pan and sauté the shallots over low heat for 5 minutes or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, ¼ tsp. salt and pepper and process until blended.

Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes or until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

Please note: The Jersey Girl used plain goat cheese in this tart.


There was about a cup of leftover filling.

Risotto: Have No Fear

Let me guess. You’re scared to make risotto.

Come on. Get over it.

It’s really not that complicated, and yet this tiny grain can invoke major worry in so many.

Not to worry. I am here to help.

I met a dozen South Jersey peeps perplexed by risotto’s ways about a year ago at a risotto class at Sur la Table.

You must know that the Sur la Table store in Marlton offers awesome classes, and when you take one you get an amazing coupon – 15 percent off anything your heart desires.

Hell yeah.

For info on Sur la Table classes, click here .

I was totally, incredibly excited to take the class. Granted, I’ve made risotto like a million times prior to the class, but seafood risotto was on the program, and I wanted to learn to make it like a rock star for Christmas Eve for my fam’s Feast of the Seven Fishes.

My fellow classmates seemed to be perplexed by risotto. In fact, most had tried and claimed to have failing results when cooking it. The teacher went around the room and asked about our risotto experience.

So, here’s the deal: Risotto is made by heating up many cups of broth in one pot, while cooking the rice in another pan. You cook the rice by sautéing some aromatics – garlic, onion, shallots, leeks (to name just a few) in olive oil or butter. Then, you add the rice and mix it around for a minute or two. Then, you add some wine. Let the wine reduce. Then, you start adding a ladle of the simmering broth into the pan with the rice. You stir. And you stir a little more. When the broth has pretty much been absorbed, you add more broth. You repeat this little process for about 20 minutes. Season it up with salt and pepper and some cheese and call it a day.

The slow cooking and stirring process helps the rice release its starchiness and creates a creamy, dreamy dish. It’s so good.

I guess this could trip out beginner cooks, but here are my tips:

1. Make sure your pan is over medium heat. The broth should simmer as you add it.

2. Just add a soup ladle-full at a time.

3. Taste as you cook. If the rice not cooked through, keep adding the broth and stirring.

4. Have patience and fun.

There’s a first time for everything. Of course, the more you make risotto, the better you’ll get.

Below is my recipe for Roasted Butternut Squash Risotto. Holy mackerel, it’s so amazing. It really has the flavors of fall. Butternut squash is the star of the show. I wish I had pics to show you how to take the skin off a butternut squash. The next time I cook it, I will make sure Mark is around to shoot that.

Butternut squash risotto can be served as a main dish. But, I made it as a side. With it, I served an amazing veal dish by Lidia as well as an arugula salad.

Butternut Squash Risotto

How to roast the butternut squash:

1 butternut squash, peeled and seeded. Cut squash into ½ inch cubes
Olive oil
Salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment. Toss butternut squash with a tablespoon of olive oil, salt and pepper. Place squash on the baking sheet in a single layer. Roast for 25 to 28 minutes.

Note: This step can be done ahead of time.

How to make the risotto:

1 ½ cups risotto (I use arborio)
4 slices of pancetta, finely chopped
1 shallot, finely chopped
2 Tbsp. butter, plus 1 Tbsp. butter
¾ cup white wine
6 cups low-sodium chicken broth
½ cup Parmesan cheese
Salt and pepper
Roasted butternut squash

In a saucepan, heat chicken broth to a simmer. Keep covered.

Over medium heat, melt 2 Tbsp. butter in a wide risotto pan or sauce pan. Add pancetta and shallots. Cook for about 4 to 5 minutes. Add the rice and stir so that the grains are coated with the butter, shallot and pancetta yumminess.

Add wine. Once the wine has reduced (this should take a couple of minutes), slowly add a ladle of hot chicken broth. Slowly stir until almost all of the stock is absorbed. Continue to add the broth, one ladle at a time and stir, for about 15 to 20 minutes. If rice is not cooked through after 15 minutes, keep adding broth.

Once the rice is cooked through, season with salt and pepper. Add 1 Tbsp. butter and stir. Add butternut squash and stir. Add parmesan and stir.

Serve immediately. You may want extra parmesan when you serve.