192 replies to this topic

[SethG]

I am fortunate to work as a public defender; it has always been my "dream job." I make less money than your average sanitation engineer. But my job comes with several civil servant-style perks, among them a generous parental leave policy. So I'm now on leave, and to all appearances I'm caring for our newborn son and our two-year-old daughter.

But really I'm cooking.

I'm so excited to cook all day, every day, I just can't begin to tell you.

My leave started yesterday (Monday), and I started out by making an apple tart. Then I threw a pork shoulder roast in the oven-- there's a thread about this-- for 24 hours. It'll be ready a little later this evening. And this morning when I got up I put up a pot of chicken stock.

Oh, and I've started trying to revive the sourdough starter I got from Jackal10, which arrived moldy and which I then sort of revived poorly and then neglected. I've been feeding it for two days and I think it's really starting to come along.

So I want to do braises, bake a lot, make beef stock, plan menus, and make dishes that have steps that take all day. (All of this within reason, of course. At some point it becomes embarrassing to ignore the screaming of one's children.)

What else? Tell me what I should be working on. I'm on my second day of leave and I already feel it slipping away. I've got two months and three weeks to go.

[sequim]

I am fortunate to work as a public defender; it has always been my "dream job." I make less money than your average sanitation engineer. But my job comes with several civil servant-style perks, among them a generous parental leave policy. So I'm now on leave, and to all appearances I'm caring for our newborn son and our two-year-old daughter.

But really I'm cooking.

I'm so excited to cook all day, every day, I just can't begin to tell you.

Oooh, I love a man who's barefoot and in the kitchen cooking...

[snowangel]

What else? Tell me what I should be working on. I'm on my second day of leave and I already feel it slipping away. I've got two months and three weeks to go.

I can feel your pain. My three maternity leaves (4 months each) passed in less than a blink of an eye!

Assuming you have a deep freezer, one of the things you should do is do some cooking to stock the freezer, because those first few days back at work are going to be a rude awakening (it's far easier to slip into a leave than back into work, especially with two or more children) and you will appreciate having some things in the freezer for desperation days.

If you haven't done the mock porchetta from Zuni Cafe Cookbook, do so. I fixed it last night, and tomorrow night, some of the leftovers will be used for an absolutely heavenly hash.

Now that we have dejunkifed our house and gotten it really spiffed up, I have a lot more time on my hands and am ready to get back to some serious cooking, and the first cookbook I'm going to really explore is Paula Wolfer's Slow Mediterranian Kitchen.

And, haul the kids to the library some day during story time, strap the baby onto your back, and start checking out all of those cookbooks you've been wanting and get some more ideas. This time of year begs for braising and slow cooking; save those really quick prep meals for when you are back at work.

Enjoy these days. You are lucky as a dad to have this opportunity.

Keep us posted on what you are fixing, and if I have any moments of inspiration for you, I'll let you know.

[Marlene]

You have a newborn and a two year old at home, and you have time to cook like that? You're my hero I barely had time to get dressed when I was on leave.

[tissue]

Cassoulet (Alice Water's recipe)
Osso Bucco
Pot Au Feu
Pot Roast
Agnolloti (sp?)
Mole
Cheesecake
Boeuf Bourgogne
Risotto

[fifi]

I will second Paula Wolfert's Slow Mediterranian Cooking. I would go with her cassoulet. That is a real project and it will give you an excuse to get that crockery bowl, then you can use it for raising bread dough, or even a more authenitic casserole pot. I am just starting to read that book and so far it looks like a real winner.

Then you can start on stocking your pantry (freezer) with all sorts of goodies... onion confit, preserved lemons, I keep chile paste concoctions on hand. That will help to carry you over when you have to get back to reality.

I go into one of these cooking frenzies toward the end of the year when I have to burn off a couple of weeks of unused vacation. I can stock up a lot in that time and have a lot of fun experimenting. But then, my larvae are long grown. Hmm... I guess that makes my two weeks about equivalent to your three months.

Congratulations!

[SethG]

You have a newborn and a two year old at home, and you have time to cook like that? You're my hero I barely had time to get dressed when I was on leave.

Well, I don't, really. My tongue is partway into my cheek. But my daugter goes to part-time preschool in the morning, and my son is pretty easy. He's content to be smiled at while I'm chopping carrots, or whatever. So I have a good bit of time in the mornings. And I have the ability to do something that requires some checking throughout the day, since I'm home.

These are great ideas. I have a hold on Paula's new book at the library, but it hasn't arrived yet. I think I better go buy it.

Cassoulet, mole-- of course, why didn't I think of those! I've been wanting to make confit of duck, so I'd better do it this week so I can make the cassoulet before I run out of time. I have Paula's Southwest France book, which includes several versions of cassoulet. Has she improved them with her new book? And what is Alice Waters' cassoulet like? (Juniper berries?)

[marie-louise]

You could work your way through eGCI-there's enough in there to keep you occupied until those kids are in college...

[Toliver]

I know your home time has just begun but I would consider, in addition to the cooking projects you want to tackle, making some recipes, perhaps more towards the end of your stay-at-home time, that you can stow in the freezer. Call it "Rainy Day" cooking or just insurance for those days when time will be too short for anyone to cook.
Just a thought...

[SethG]

I would consider, in addition to the cooking projects you want to tackle, making some recipes, perhaps more towards the end of your stay-at-home time, that you can stow in the freezer.

Very well. Onion confit. Lasagne? Give me some other ideas for the freezer.

Today's stay-home project was a very tasty five-hour Bourbon Baked Beans, courtesy of Sally Schneider's New Way to Cook. You gotta love a health book that features a baked bean recipe that includes molasses, maple syrup, bourbon, and pig skin! Delicious... and apparently very healthy too.


Edit: and I went to two different bookstores today looking to buy Paula's new book, to no avail.

Edited by SethG, 11 February 2004 - 10:03 PM.

[tissue]

I think the Alice Waters recipe for cassoulet starts 2-3 days in advance. I don't have it. But maybe somebody else here does.

I heard it's definitely worth it if you have the time though. Pls let me know how it turns out. Because I certainly DO NOT have the time to do anything like that. I eat out almost every meal of the week. Half of the time I eat crap.

[reverendtmac]

Whenever I manage a day where I can just cook, I usually break out my Commander's Palace cookbook and make a pot of Gumbo Ya-Ya. Only hiccup I can think of is getting a 30 minute time block with a newborn - properly coloring the roux kinda needs your undivided attention...does he nap at all?

Otherwise, you're doing everything I would (especially the pork shoulder, and making stock...) My biggest time problem is during golf season - if I get a 6:30AM tee time or whatever, I tend to look at it as "Great - now I can play 36!"

[Cusina]

I'm waiting for the sleep depravation to sink in. Snowangel is so right, cook now to eat later.

And read... Culinary Artistry, anything by Alice Waters, The Kitchen Sessions with Charlie Trotter. Books that have beautiful philosophies as to how to feed your cooking soul and your family and lots of inspiring pictures.

And, pardon me if I'm nostalgic, but don't forget that tender newborn stage goes by so fast, enjoy your son!

[SethG]

And, pardon me if I'm nostalgic, but don't forget that tender newborn stage goes by so fast, enjoy your son!

Oh, I know. I took an eight month unpaid leave with my daughter and it went by in a flash.

Who wouldn't enjoy this little guy?



Sorry for the off-topic chat.

Anyway, I might make some quince paste this afternoon, and make some dough for focaccia tomorrow. I gotta get some duck for the weekend.... and Paula's book!

[bloviatrix]

Seth, he's adorable!!

[Mayhaw Man]

What a cute young one.

I saw some ancient sound storage devices behind him, do you collect records (for you youngsters records were round sheets of vinyl or acetate that were scratched with a needle and when put on a device known as a turntable would play back recorded sound. Quite a novel idea at the time. They were purchased at places called record stores. These stores were owned by people who loved records and wanted you to love them as much as they did. Alas, they (both the stores and the employees and owners) have gone the way of the dinosaurs ) ?

You might think about learning how to bake. I was a more or less stay at home Dad during my first boys infancy and baked alot. Bread, particularly. is done in stages and gives you time to take breaks and go deal with whatever. Also, you can entertain yourself by giving him a handfull of flour and watching it turn into a snowstorm.

[paul mitchell]

If you made veal stock 24 hours a day for three months and then packaged and sold the stuff (simple to do in a little roadside stand at the end of your driveway - like lemonade - except ten bucks a container) you could probably make enough money to retire. Then you could cook forever.

[fifi]

Also, you can entertain yourself by giving him a handfull of flour and watching it turn into a snowstorm.

File this one away under "additional amusing things to do with food and children"...

When the little tyke is almost one and beginning to feed himself, give him a piece of bread spread with a liberal amount of peanut butter. About half an hour later, when mommy gets home, she can have a gleeful time getting peanut butter out of his hair, ears, and nose. Mommy will have such fond memories of those amusing times with her son and will thank you appropriately.

At least, that was my dad's theory regarding the care and feeding of his grandson.

[SethG]

Bloviatrix: thank you.

Mayhaw Man: bonus if you can name any of the records you see in the photo. Hint: they're alphabetical by artist, and at the far left of the photo you're in G or H territory. (BTW: the Rod Stewart albums belong to my wife. She owned them before we met.)

Baking is definitely one of my top priorities. Once I get a heating pad and a cooler I'm going to take another stab at sourdough. And as I mentioned, focaccia tomorrow/Saturday.

[fifi]

How about Yogurt Making @ Home?

Your set-up with the cooler and heating pad is what tipped me to that one.

[bloviatrix]

Mayhaw Man: bonus if you can name any of the records you see in the photo. Hint: they're alphabetical by artist, and at the far left of the photo you're in G or H territory. (BTW: the Rod Stewart albums belong to my wife. She owned them before we met.)

I know I'm not Brooks, but is one of them Springsteen's The River? I see a wide royal blue spine.

[ludja]

If you enjoy Mexican food and haven't made a mole before that could be a nice idea. (Can easily freeze leftover sauce for quick meals). It is a bit of a project, so fun to take on if you have a bit of time to learn about toasting dry chiles, etc.

I really enjoyed making the "Classic Red Mole w/Turkey" out of Bayless' book: Mexico One Plate at a Time. Besides the sense of accomplishment in what feels like an alchemy experiment, it was truly delicious also. It is good to make it at least one day ahead to, as they say, let the flavors 'marry'.

Once you had some of the ingredients together; there are lots of great salsas, sauces, etc in his other book, "Mexican Kitchen". The Tomato-Habanero Sauce is excellent, and great with the Mexican (as opposed to Tex-Mex) recipes he has for enchiladas. (I served these to some people and they were blown away-- in a good way. )

edit to add: The other dish I long to make (but haven't yet) is a full-blown traditional Bolognese sauce-with livers, all the different meats etc. Good recipes from Paul Bertolli in "Fine Cooking" and also in Lynn Rosetta Kasper's book, "The Splendid Table". (Quick prep and possible to freeze once the sauce is made ahead of time). Then, if I had the great sauce, I'd be tempted to make a really good lasagna with home-made pasta...

Edited by ludja, 12 February 2004 - 03:56 PM.

[fifi]

Getting into Mexican cooking could really be fun. Also, a lot of the ingredients are more widely available now. I started with Zarela Martinez, Food from my Heart some years ago. I also like Bayless because, while his recipes are dynamite, he also focuses on the techniques and how they can all come together. I like his practice of looking at alternative ways to fix a dish.

Mexican is sort of like Thai in some ways. Once you stock your freezer with some of the sauces and chile pastes and such, whipping up a quick dish is easy. Just once in your life, you should make a mole. Make a lot and freeze.

[SethG]

I know I'm not Brooks, but is one of them Springsteen's The River?  I see a wide royal blue spine.

Nice try, B, but I think what you were looking at is XTC's Skylarking. I have The River on CD (not pictured).

I didn't think anyone would actually try, but still I'm surprised no one's picked out the King Crimson. It sticks out like a sore thumb.

My Mexican cooking is all via Diana Kennedy, but yesterday I did make a revisinist mole from Sally Schneider's book to go over tacos filled with leftover pork. This mole, while tasty, only whetted my appetite for the real thing.

[gus_tatory]

SethG--
indeed your son is cute as a barrel of buttons.

if *i* were you (because i planned to do this and haven't yet ) i would master the perfect croissant. you could even use some of Jackal10's sourdough starter to try sourdough croissants (not sure how this would be...)!

and in passing: what does one do with a chayote? (re: your avatar.)

[chromedome]

That purple one toward the left...is that Tom Lehrer? Kinda looks like the spine of my "That Was The Year That Was"...

[hjshorter]

Who wouldn't enjoy this little guy?



Sorry for the off-topic chat.

Seth, what a doll. Now you're making me wistful that we're not having another. Lucky you to be at home.

In addition to lasagna, chili freezes very well, as do soups and stews. Make a bunch of rolls and freeze them. And don't forget dessert! Cakes or tarts would be welcome in a couple months when time is tighter.

Edit: I second the mole idea.

Edited by hjshorter, 13 February 2004 - 04:23 AM.

[SethG]

That purple one toward the left...is that Tom Lehrer? Kinda looks like the spine of my "That Was The Year That Was"...

Tom Lehrer!

When they see us coming the birdies all try and hide
But they still go for peanuts when coated with cyanide
My heart will be quickenin' with each drop of strychnine
we feed to a pigeon
(it just takes a smidgin!)
to poison the pigeons in the park!

Love him. But no, I don't own any of his records. My mother does.

I think you were looking at the King Crimson record, which only proves my point about how obvious this should have been to everybody!

Croissants! Yes. I will be working on croissants. And on puff pastry in general. I want to make real, good puff pastry.

And I think my freezer's going to be loaded with bread and pastry by the time this leave is out, since every time I make something the recipe calls for enough dough to make two or three of whatever it is-- and I'm freezing at least one every time.

I never got 'round to doing much more than laundry yesterday, but this morning I made a Deborah Madison artichoke pesto. It's really more of a puree or paste. I don't know if I'm ever going to be thrilled with artichokes. the effort-to-pleasure ratio is so unfavorable. This "pesto" tastes fine, but a little bland.

And I made my focaccia dough, but I accidently added too much yeast. Tomorrow it might be too plump and lack flavor. Oh, well. Don't look back.

[chromedome]

Never owned any King Crimson. That whole "art rock" scene in general gave me a swift pain (I'm a Ramones kinda guy) but KC were more interesting than most. Fripp is an interesting individual. I did have the League of Gentlemen album at one time.

[bloviatrix]

Seth, do you have room for an extra freezer? It sounds as if you're going to need one.

Edited by bloviatrix, 13 February 2004 - 02:03 PM.