I have never had fondue up until last week. Hard to believe, right? I did not grow up in the 60s when it was in vogue. Nor did I register for a fondue set when it was in vogue again when we got married. My preconception of fondues was of dipping fruit in melted chocolate. When I saw that The Boston Parent Bloggers was hosting an event at The Melting Pot, I jumped at the chance to join fellow bloggers and discover the art of dipping for myself.

With over 140 locations, including three in Massachusetts, The Melting Pot is America's premier fondue restaurant franchise. More than a dozen other fellow parent bloggers were treated to a sampling of cheese and chocolate fondues. Bowls of bubbling cheese and chocolate are heated on induction cooktops - keeping the fondues warm without the worry of anyone burning themselves.

The cheese fondues came with bread, apples, and veggies.


Strawberries, bananas, cheesecake, Rice Krispies Treats, marshmallows, pound cake and brownies were available for dipping in the chocolate goodness.


Everything was pretty tasty and there was more than enough food and dipping to go around. The Melting Pot was the perfect backdrop for a group outing. It is hard to not have a good time when you are with a bunch of funny and smart people, cocktails and oh yeah, melted cheese and chocolate.

Boston Parent Bloggers Night Out (photo by Ben Spark www.benspark.com)

I don't know if our family will be dipping anytime soon. Sure, I think the boys would love to dip stuff in gooey cheese and chocolate. But unless you get the 4-course meal that comes with the Big Night Out, its not easy to get a complete meal without throwing down some serious cash.

I think The Melting Pot is a great night out with friends or a romantic night out (Valentine's Day has gotta be one of their busiest nights), but will probably wait until a special occasion and/or the boys are a bit older before bringing my family there.

I can now say I tried fondue. I even felt I could have been a good judge in last week's quick fire challenge on Top Chef All-Stars. But I still have some ways to go before I *really* know fondue. Until then, I'll stick to dipping strawberries in melted chocolate with my boys for Valentine's Day!



Thanks to The Boston Parent Bloggers for putting the event together and The Melting Pot for providing the fondues and venue!

Serving Lion's Head to celebrate the Year of the Rabbit

Chinese New Year and the Year of the Rabbit begins on February 3rd and is celebrated for 15 days. The holiday was always a joyous and exciting time of year when I was growing up. There was always a big Chinese New Year feast at our family's restaurant. All my aunts, uncles and cousins would come together and dine on whole steamed fish and chicken (representing abundance). Also on the menu was braised Chinese mushrooms, longevity noodles (representing long life) and my dad's famous lobster Cantonese. No one was allowed to speak of anything sad or fight as this was considered bad luck. And the highlight of the day had to have been when the adults handed out red envelopes stuffed with money to all the kids. 

So now as an adult with my own family, I find myself wanting to pass down some of these Chinese New Year traditions, superstitions and all. The house is clean, cleaning out any bad luck. We placed a pair of clementines in each room of our house symbolizing happiness, good fortune and health. Red envelopes are stuffed and ready to hand out to the boys. All that is missing is the big feast. I'm a little behind with menu planning and shopping due to all the friggin' snow we've been getting. But thought I'd share a new recipe we tested this week that was a huge hit and will definitely be part of our family's Chinese New Year tradition.

Lion's Heads with lots of mane (or cabbage)

Lion's Head 
Adapted from Ming Tsai's Simply Ming One-Pot Meals

Note: Chinese dishes have evocative names. The lion's head refers to the meatballs and the cabbage represents the mane. A lion represents strength and the roundness of the meatball represents family, togetherness.

INGREDIENTS
3/4 lb ground pork
3/4 lb ground beef
1 medium onion, cut into 1/4-inch dice
1 tbs minced garlic
2 tbs minced ginger
2 tbs Worcestershire sauce
1 tbs sesame oil
1 cup steamed white rice
2 large eggs
Kosher salt and freshly ground black pepper
1 small head napa cabbage, cut into thin strips

DIRECTIONS
1. Set up steamer (bamboo steamer or dish elevated above water-filled wok)

make-shift steamer in a wok

2. In a large bowl, combine the pork, beef, onions, garlic, ginger, Worcestershire sauce, sesame oil, rice and eggs. Season with salt and pepper and mix by hand until combined.

3. Using your hands, lightly form the mixture into 2-inch balls. Place a 3/4 to 1-inch bed of cabbage in the top of the steamer and top with the meatballs. Season with salt and pepper and steam until the meatballs and cabbage are cooked through (10-12 minutes). Transfer the cabbage to a platter , top with the meatballs and serve.

The Good: Super easy to make. No rolling around meatballs in oil.

The Bad: The cabbage cooks down dramatically. Wish there was more cabbage to go around.

Grade: A. The boys could not get enough. Great, quick, healthy weeknight meal.

I started this blog over a year ago as a way to write about some food I cooked for my family or restaurants we dined in. I barely knew what wordpress was, nevermind the fact that a mommy and foodie blogosphere existed. I looked to several mommy and food blogs for inspiration, but it is only recently have I discovered the distinct circles these two blogging worlds exist in.

So here I am, a year later, asking myself "am I a food blogger or mommy blogger?" Do I chronicle the trials and tribulations of potty training a toddler? Or photograph step-by-step instructions on how to braise fennel? I needed to figure out where I fit in and what better way to do that than to immerse myself in both worlds. So I joined a parent blogger and food blogger network, hoping to find bloggers like me. The Boston Food Bloggers and the Boston Parent Bloggers both held launch parties last week and two months ago respectively. It was my chance to meet local bloggers and hopefully figure out what defined me as a blogger.

Boston Food Bloggers Launch Party

Boston Food Bloggers Launch Party at The Gallows

The Boston Food Bloggers held their launch party at The Gallows in the South End last week. The brain child of Rachel Leah Blumenthal of Fork it over, Boston!, Boston Food Bloggers is an online resource for food and drink bloggers in and around Boston, Massachusetts. Its mission: To help local bloggers network and grow. If Monday's launch party is any indication of progress toward realizing its mission, BFB is off to fabulous start.

The place was mobbed with local food and drink bloggers, enjoying snacks provided by The Gallows, SoCo Creamery, Pretty Things, and Geoff & Drew's. My only regret that night was not trying all the goodies that were passed around (d'oh - it was a food blogging event!). I was so intent on chatting it up with fellow bloggers, I did not have a moment to eat - even the Bacon Caramel Chex Mix. That's right. Bacon. Caramel. Chex. Mix. I did "force" myself to the back of the room to try the insanely good dirty chocolate ice cream by SoCo Creamery.

I had the chance to meet food bloggers that have been blogging about food for years and others that were only at it for a few months. Everywhere I looked I saw people happy to see old friends and new. I met the nicest people that night (it was so packed, it was hard to get around to everyone). I even got some positive feedback on the name of my blog. I would describe the Boston food blog scene as a young, fun, supportive community. Yeah, this was my kind of scene.
 
Boston Parent Bloggers Launch Party

Boston Parent Bloggers Launch Party at Barefoot Books

The Boston Parent Bloggers held their launch event back in November at the Barefoot Books flagship store in Concord, MA. Founded by Christy Matte of More than Mommy and Jodi Grundig of Multitasking Mommy, Boston Parent Bloggers is a resource for local bloggers interested in networking with others who focus on issues of importance to parents and families.

If you haven't been to the Barefoot Books Store in Concord, go now. It is the most enchanting, fun, colorful, children's bookstore this side of Lilliput. There was a spread of cold cuts and fruit and veggies provided by Peapod. Wine was free-flowing, and so was the conversation. Over 50+ members gathered to meet with fellow bloggers and sponsors, including Stonyfield Farm, Isis Parenting, Barefoot Books and more.

I finally had the chance to meet some bloggers I have been following for a while. Laughed with some newbies on finding time to shower, nevermind time to blog. The giveaways were insane and the ideas for Christmas gifts were never-ending thanks to the venue. Everyone was super friendly, relaxed and supportive of each other. I could get used to this.

Foodie or Mommy?
I realize it will take more than a couple of parties to define who I am as a blogger. But here are a few things I do know two launch parties later:

• I do not need to explain the meaning (or pronunciation) of umommy with food bloggers
• I need to explain what umommy means and how to pronounce it with most parent bloggers
• I can complain about having to get back home to the sitter and not get blank stares with parent bloggers
• I will probably be too tired to attend any after parties with food bloggers
• I am equally as giddy to receive a swag bag full of snacks and coupons to local restaurants as I am to get swag bags full of books, games, and coupons for packaged goods
• Most bloggers (food or 'mommy') are funny, nice, creative, and supportive 

I've come to realize I am not your typical mommy or foodie blogger. I'm somewhere in the middle. Sure I might write about the ups and downs of parenting or find joy in photographing the perfect roast chicken.  I know I will try to keep being true to me. And as long as I get the chance to meet engaging people and have fun along the way, then maybe it really doesn't matter what kind of blogger I am.

We had our first big snow storm of 2011 blow through here earlier this week. The Boston area got hammered - with almost two feet of snow dumped on our house and neighboring towns. It came to no surprise to hear school would be canceled on Wednesday. This would be my Kindergartner's first official Snow Day. We hooted. We hollered. We slept in. And continued with our day.

But then we got the call that school would be canceled for a second day. Crikey! I needed to come up with some new activities and meals that would make the second snow day just as memorable and fun as the first one the day before. After a busy morning traipsing through the many, many inches of snow and shopping for a new sled, it was time to make use of the leftover Monkey Bread and make lunch (sort of).

First, what the hell is Monkey Bread you ask? I was first introduced to this utterly additive breakfast treat by my MIL. It is typically made with frozen pastry dough, rolled into little balls, covered in cinnamon and sugar, and baked in a cake pan. It is a sticky, gooey mess, but oh so delicious.

Russo's Monkey Bread

Russo's makes their own Monkey Bread - except they make it with brioche, bake it in a loaf pan, and add raisins, cinnamon and sugar. They call it cinnamon raisin bread, but ask for Monkey Bread and they know exactly what you are looking (jonesing) for.

So here's a French Toast recipe using Monkey Bread that is to die for. And a great way to celebrate a snow day with the kids.


Monkey Bread French Toast
adapted from Alton Brown's French Toast Recipe

INGREDIENTS
1 cup half-and-half
3 large eggs
3 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon kosher salt
8 (1/2 inch) slices day old monkey bread (or brioche or challah)
4 tablespoons butter

DIRECTIONS

Pasta and meatballs. Is there anything else in this world more comforting and satisfying for both tykes and adults? I dare say no. We have our fair share of weeknight pasta dishes. And without fail, pasta and meatballs will make an appearance in our dinner rotation at least once a month. We have our go-to recipe for sauce (or "gravy" as my in-laws from Eastie call it). Nothing fancy - garlic, onions, deglaze with red wine, crushed or diced tomatoes, oregano and season with S & P.

As for meatballs, sometimes I'll just shoot from the hip and toss some ingredients together. And other times, I will seek out a recipe, hoping it will become the family's meatball recipe. We've tried turkey, all-beef, beef/pork/veal combo, all-pork, baked, pan fried, braised. You name it.

Then I came across a recipe from the new Barefoot Contessa How Easy Is That? cookbook that included prosciutto and sausage inspired by Mario Batali. I was willing to give it a whirl (with some adjustments). And boy was I glad.

Meatballs
Adapted from The Barefoot Contessa How Easy Is That?

INGREDIENTS:
1 1/2 cups bread cubes from rustic bread, crusts removed, cut into 1-inch dice
1/3 cup whole milk
1 pound ground beef
1/4 pound sweet Italian pork sausage, casings removed
2 ounces thinly sliced prosciutto
1/2 cup freshly grated pecorino romano
1/4 cup minced fresh parsley
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 1/2 tablespoons olive oil
1 large egg, lightly beaten

DIRECTIONS
1. Preheat oven to 400 degrees. Line sheet pan with parchment paper.

2. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.

3. In a large mixing bowl, combine the beef, sausage, prosciutto, bread mixture, pecorino romano, oregano, 1/2 teaspoon salt and 3/4 teaspoon pepper. Lightly combine the ingredients in your hands. Add the 1 1/2 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.

4. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pan. Brush the meatballs with olive oil. Bake for 35-40 minutes, until the tops are browned and the centers are completely cooked.

5. Serve with your favorite gravy (a.k.a. marinara sauce)

The Good: Great texture. Loved not having to roll them around in a frying pan. Super meaty flavor.

The Bad: A tad bit more effort (removal of sausage casings. preparing bread crumbs). Ingredients  overpowered the prosciutto.

Grade: B+. Definitely will be making these again. Will try making them with a different cheese (Asagio?). Maybe switch to a lean bacon.

Looking back at my first year as a mom food blogger, I can honestly say 2010 has been amazing. From experimenting in the kitchen and online. Dining adventures at restaurants all over New England. To finding and meeting many bloggers and business-owners that truly inspire. How to sum up the last 12 months in a single blog post? A round-up naturally! So here it is: the top five things I ate in 2010 (drum roll please)....





I had never tried cooking anything with bulgur, much less tried to make a burger out of some. This dish not only challenged me as a cook, but my family of carnivores as well. It was really, really good. And the lime mayo was a perfect accompaniment.


One of my all-time favorite one-pot meals. I think what helped make this dish on the top five was the fact that the boys couldn't get enough of it - even the chorizo and saffron.




This is one of two dishes that got an A+ in 2010. It was a terrific side dish to an equally terrific summer. Grilled corn salad served in beefsteak tomato cups are a staple to any Forth of July cookout from now on.




Not only has blogging about family meals given me a new level of appreciation for my Dad's cooking, but a dish like Grilled Asian Pork Chops reminds me how a few simple, fresh ingredients can put a smile on our kids (and our own) faces. Thanks Dad.



This dish was a result of my submission to the blogging equivalent of Top Chef - Project Food Blog. This dish scored an A+. It filled our house with deliciousness. It introduced me and my oldest to a wonderful story called The Butter Man. It was comfort food at its best.

Not only did preparing this dish push me outside my comfort zone as a cook, but the entire Project Food Blog experience helped me grow as a blogger. I drew inspiration from fellow competitors and was touched by the support I received from bloggers, friends and family. I was not expecting to make it past the first round, so was thrilled to have had the chance to compete in challenge #2 - tackle a classic dish from another culture.

Similarly, I was not expecting for this blog to take off past a couple of posts. Yet I find myself looking at each recipe, restaurant review, or food event as a challenge, ready to move on to the next one. 2011 will be the biggest challenge yet. Bring it.

As I mentioned in an earlier post, I am not much of a baker. I will be the first to raise my glass (no spiked egg nog for me - hot cocoa with some kahlua please) to anyone that engages in a baking marathon of Christmas cookie after Christmas cookie. Especially when I am the lucky recipient of such tasty, hard work!  It's no wonder I am drawn to no-bake, home-baked gifts.

White Christmas was first introduced to me by my mother-in-law. An addictive combo of sweet and salty, it has become our standby home "baked" gift for family and friends during the holidays. At first glance, it may not seem like much. But once you try it, you are hooked. Seriously. Alton Brown has a version (which he calls White Trash) in which he warns his readers to "Dole this stuff out carefully. It is highly habit forming."

So as my Christmas gift to anyone reading this, here is our recipe for White Christmas. Enjoy!




White Christmas


INGREDIENTS:
4 cups Cheerios
4 cups Golden Grahams
2 cups peanuts
2 8 oz. bags white chocolate chips


DIRECTIONS:
1. Mix Cheerios, Golden Grahams and peanuts in a large bowl.
2. Melt white chocolate and pour over ingredients. Fold until mixture is well-coated.
3. Spread mixture on parchment paper and cool.
5. Break into pieces and place in air-tight container.

So here we are, almost halfway through the school year, and I can confidently say packing lunch for my boys is going pretty well. We are definitely in a routine and our thermos, lunchboxes and canteens are being put through their paces. I won't lie - Fridays are particularly nice since we let our oldest buy lunch at school (pizza). I get in a lunch-rut like so many others. Until our Easy Lunchboxes finally arrived the other day.

I would describe an Easy Lunchbox as a Lazy Man's (or woman's) bento box - perfect for someone like me who is 1) lazy and 2) intimidated by bento boxes. It has three good-sized compartments with a single-lid. My oldest gets less than 30 minutes to eat lunch, so having one container to open does save time. It's surprisingly super durable (unlike the flimsy take-and-toss food containers you get at the supermarket), space-saving (nesting), BPA-free and eco-friendly.

apple & maple chicken sausage, roasted red potatoes w/ketchup, green beans, grapes and Joe Joe

It is pretty affordable compared to other "systems" out there (a set of four containers is $13.95). The only drawback is finding the right-sized cooler bag. I've found that the cooler bags from LL Bean work well, except there is no room for anything else. You can purchase the cooler bag from Easy Lunchboxes (we actually got one for free as a way of saying thank you since they were on back order when I placed my order), but they are sort of bulky for me.

just the right size - and fits in my kid's backpack

Overall, we love them! And from reading some of the other reviews by other parents out there, I think you will be hard-pressed to find someone who doesn't like them.

What are some time-saving strategies for packing lunch? What is your kid's favorite lunch?

Looks okay, but what did the others look like?

Okay, so Sticky Buns Saturday was really not my first kitchen failure. But it was the first #fail that I am admitting to and documenting. Let me start from the beginning...

I am not a baker. If I see "lightly flour work surface", beads of sweat start to form on my brow. So when I came across the Barefoot Contessa's Easy Sticky Buns recipe, I thought this was something I could do (duh, the word "Easy" is in the recipe name). Described by Ina herself as "OMG are they good... my friends go crazy when I make these." How could I go wrong, right?

Easy Sticky Buns by Ina Garten
click here for the recipe

• Place rounded tablespoon of butter and sugar mixture in muffin cups and distribute pecans evenly (so far so good!)

1 1/2 sticks of butter in these cups - arteries are clogging just looking at this!

• Sprinkle sheet of puff pastry with brown sugar, cinnamon and raisins and roll (easy!)

snug like a jelly roll

• Slice the roll in 6 equal pieces (I can do this!) 

these are pretty even on my floured work surface

  

• Place each piece, spiral side up in muffin cups (I think I got this.)

Starting to look like sticky buns!

• Bake for 30 minutes, until sticky buns are golden to dark brown on top (Crap! What happened?!)