After Will was in bed last night, Shawn plucked Will’s old coat off the couch and hung it up. He’d tossed it there when we returned home without a second thought, as kids do. It’s a battered and worn coat that we designated for outdoor play after getting snagged a few times one raucous afternoon outside. Yesterday, as we headed out the door for an early dinner at our cousin’s house, I’d told him to grab it knowing how much mud and mess four kids age seven and under can get into. This morning, as I returned from putting Will on the bus, I spied the coat near the door and took note of its heavy layer of dirt.

Clearly, it was a good call.

There was a time not that long ago when a dirt covered coat would have irritated me. I would have grabbed it from the hook and tossed it to the basement for a good cleaning — with a heavy sigh, no doubt. But things change. Perspectives change, and I can say with great certainty that mine has. So when I saw that dirty coat earlier today, I simply smiled. Yes, I’ll still wash it soon. But the dirt on the coat no longer bugs me — in fact, quite the opposite. That dirt and the well worn spots on the coat aren’t signs of some deficiency on my part but rather visual confirmations of the joy and fun my son had yesterday with family.

That dirt is signs of a life well lived. And really, that is what matters.

These days, I’ve finally learned to not sweat the small stuff (yes, a dirty coat that he uses for playing only is definitely just ‘small stuff’). Because at the end of every day, I want all of us to go to sleep knowing that we had joy. We had happiness. We had fun.

That’s probably why I also have been having more fun with dessert around here too. Dessert is still a once in a while thing, but it’s a more often once in awhile thing. I mean it’s something that brings such cheers and joy. There is nothing wrong with that.

When I spotted a recipe for something called Raspberry Ripple Dessert in a very old cooking pamphlet from Occident/King Midas, I knew I wanted to use it as inspiration for a new recipe. The original recipe called for a two crust pastry — one for the base and one to be crumbled on top. Also, given the amount of sugar involved (not a lot) and citrus, it was a lot tarter than I like my desserts.

My version, a Raspberry Swirl Cheesecake, starts with a really simple, thick cookie crust. It’s made with just two ingredients and bakes into a rich, vanilla-tinged layer. It’s topped with a slightly tart, super fluffy cheesecake that’s swirled with an easy, quick raspberry topping. Rather than baking, it’s refrigerated to firm up.

I was really tempted to call this a no-bake Raspberry Swirl Cheesecake, but that’s not entirely true. The crust does get baked, but the cheesecake part doesn’t. And all together, this is easy as can be.

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Clear as day, I remember the first time I had white clam sauce. I was probably 8 or 9 and out to dinner with my family at this great pasta restaurant on the Connecticut shoreline. The restaurant is not there anymore, but when it was it could be relied on for amazing, delicious housemade pasta dishes served with bread so fresh it was still warm from the oven. I remember reading the menu and wondering why the white clam sauce was so different from the red sauce, which I knew I liked. I asked and was told it wasn’t as good as the red sauce. Still intrigued, I ordered it anyway.

White clam sauce is a different world from its red counterpart. It’s nuanced in flavor, lighter in texture and ultimately lets the clams really be the star, supported by garlic and other flavors. Usually, it has butter and white wine in it to round out the flavors as well — though not always, as this recipe attests.

And yes, that first time I tried it, I did like it.

When I recently received a review copy of Cristina Ferrare’s Big Bowl of Love: Delight Family and Friends with More than 150 Simple, Fabulous Recipes, I totally and immediately gravitated to Cristina Farrare’s recipe for clam sauce. It’s a simple version made with ingredients you probably have in the pantry (plus fresh parsley). For the fresh parsley, I ran out to my herb garden and cut some to use, but it’s also readily available at the grocery store. Then, the pasta came together super fast. Less than 20 minutes later, I was taking photos of the final dish. I loved that it’s this easy and simple to make. Also, the infusion of lemon really makes it amazing.

So far, I am loving Cristina Ferrare’s cookbook. When I opened it, it instantly inspired me to get into the kitchen and try something, which is a reliable sign of a well-done cookbook.  The recipes and photos (and let’s face it: photos are a must in today’s cookbooks) make you want to try everything. And if this recipe is any indication, the flavors are worth the effort.

Cristina Ferrare’s Clam Sauce
serves 4
adapted ever so slightly from Cristina Ferrare’s Big Bowl of Love

1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 cup loosely packed Italian parsley
1/4 tsp hot red pepper flakes
6 1/2-ounce can minced clams in clam juice
8 oz pasta of your choice cooked
1-2 tbsp lemon juice (fresh is best)
Lemon wedges for garnishing

Heat a medium sauce pan on medium-high heat on the stove for 30 seconds, then add the oil and let that heat up for a minute. Toss in the garlic, parsley and red pepper flakes. Cook, stirring occasionally, until the garlic starts to color. As soon as it does (and not a second later!) pour in the clams and their juice. Stir well, and reduce the heat to medium-low. Cook for 2 minutes and then remove from heat.

Toss the sauce with the cooked pasta and lemon juice in pan for 30 seconds, while set over medium heat. Serve immediately.

Disclosure: I was sent a copy of this cookbook for review purposes. Any opinions expressed are my own.

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My husband knows that when I want to make a dietary change (like when I decided to cut way back on red meat last year), the whole family is going to be in on it with me. Hey, I am no short order cook, and I am confident that whatever healthy meals I serve will be fine for all. When I told him about Eat. Live. Be. For a Better 2011, he was right on board with eating healthier. (Color me lucky, right?)

So, Shawn did a little reading up and discovered Cook This, Not That! Easy & Awesome 350-Calorie Meals, a handy little cookbook all about low-calorie, high-taste meals. Of course, he ran right out and bought it. Like that day.

This cookbook is super visual, pitting the healthy meals that are roughly 350-calories or so each (the book says this one was 390 calories, but since I used low-fat milk, it was slightly higher) against high-calorie restaurant meals. It’s really interesting to see how the meals are slimmed and how many calories are saved. Eye-opening really.

At my suggestion, Shawn made us this Red Pepper Alfredo for dinner from the book. He cooks breakfast often, but dinner rarely — mostly because I like to do it. But I am warming to sharing the responsibility again a bit. A little, little bit.

So, anyway, the alfredo. Oh. My. Goodness. If I didn’t know that it was low-calorie, I would never ever guess it. The rich, slightly sweet, creamy sauce is amazing. Actually decadent is a better way to describe it. I swear, we all nearly licked our bowls. Loved it.

We’re really liking this cookbook and cannot wait to try something else from it. What’s your favorite healthy cookbook?

Red Pepper Alfredo
serves 4
recipe adapted ever-so-slightly from Cook This, Not That! Easy & Awesome 350-Calorie Meals

10 oz dried fettuccine
1 1/2 tbsp salted butter
1 1/2 tbsp all-purpose flour
1 cup low-fat milk
1/2 cup half and half
3/4 cup chopped roasted red peppers
2 cloves garlic, minced
1/2 cup freshly grated Romano cheese
salt and black pepper, to taste

Cook the pasta according to package directions, until al dente.

While the pasta water is coming to a boil, melt the butter in a small saucepan set over medium heat and whisk in the flour. Cook for a minute. Pour in the milk and half and half a little at a time, whisking as you add it. Stir in the roasted red peppers and garlic. Reduce the heat to low and simmer for 10 minutes.

Transfer the sauce to a blender and blend until smooth. Return to the pan and whisk in the Romano cheese. Season with salt and pepper, to taste.

Once the pasta is cooked, drain well. Then toss with the sauce. Divide evenly among four bowls and let sit for a few minutes (the sauce will thicken as it cools).

Enjoy.

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About a month ago, Shawn came home with a cookbook for me and I started cooking from it. This is the fourth recipe I have made (and blogged!) from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals. Classic Tomato Spaghetti (which I made with farfalle) is anything but classic. It starts with red chile, garlic and basil cooked in oil. Then you add tomatoes (canned, that is) and more basil. Toss it with pasta and serve. All in all, it takes under 20 minutes to prepare.

Shawn really liked the bite that the sauce had. The kids? Not so much. I adore simple pastas that are a mix of diced tomatoes, garlic and basil … so this was a good (but not excellent) variation. But I felt like it was missing something … maybe less heat and more basil? Anyway, if you want to try it … Get the recipe here.

Regarding the book: We’ve tried several fabulous recipes in this book, so I do like it. The unorthodox presentation of recipes makes it harder to use than most cookbooks – for me, at least – but good recipes are more important than style. I will continue cooking from it, and am glad I have it.

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Two hours ago, I edited this photo and sat down to write about it … but then I realized the Grey’s Anatomy season finale was on and I had to watch it. OMG, Grey’s. (And yes, that is all I am going to say about that.)

We tried another recipe from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals tonight. This time, it was Chicken Fajitas. They were just eh. We love fajitas, but these lacked some punch … Flavored with lime juice, smoked paprika and a dash of cumin, it could have used a pinch of something spicy and perhaps some salt.

Also, as I’ve mentioned before, the recipe style isn’t something I am comfortable with. After cooking three recipes from this book, the paragraph style of directions – that is, without any breaks between steps – is still something that I find hard to follow. I’ve adjusted by reading and re-reading the directions several times, but it’s still a little overwhelming.

All that said, there are always going to recipes that work or don’t work for you in any cookbook … so, maybe this was just a fluke.

Next week, Shawn picks the recipe to try …

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So I made an awesome dish on Saturday, knowing full well that I was going to write about it this week. I plated it in a white bowl, mounding it just so. I even carefully placed bits of bacon in strategic spots. My camera was there at the ready …

Apparently, I never actually photographed the finished product. Um. Yea.

So, my prep photos will have to do, since I really want to tell you about this delicious Braised Cabbage from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals. This is the second recipe I have made from the book. Last week I made a pasta from Jamie’s Food Revolution that was really tasty.

For this one, bacon is chopped and cooked to crispy in a saucepan. Then shredded cabbage is tossed into the pan and mixed up. Add some liquid, cover and braise … then devour.

OMG did I devour this. Will wasn’t as much of a fan and Paige wasn’t interested. But me? I couldn’t get enough. It was a fabulous mix of salty bacon and sweet bits of cabbage.

This time, I didn’t follow the recipe exactly — I made a few changes. I traded bouillon for chicken stock and halved the Worcestershire sauce (I ran out). I also cut out the olive oil in this, since I just didn’t think it was necessary — and the dish was perfect without it. I wouldn’t make it any other way.

Like last time, I found the directions in the book a little hard to follow. In this case, there is no separate list of ingredients followed by numbered steps. Instead, it’s presented as one paragraph — something that I find off-putting. However, this is a great recipe with an amazing flavor.

So, the book? I like it. Next week, I am going to write about other recipe too, so be sure to check back.

Braised Bacon Cabbage
serves 4
adapted from Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

6 slices smoked bacon, chopped
2 cloves garlic, minced
1 small head cabbage, shredded
1 tbsp Worcestershire sauce
2 pats butter
1 1/4 cup chicken stock (or broth)
sea salt and pepper, to taste

Heat a large saucepan over medium heat. Add the bacon and cook until browned and crisp (5-7 minutes).

Add the garlic and stir well. Cook for about a minute, until just starting to color. Add the Worchestershire sauce and butter. Stir well.

Add the cabbage and toss well with the bacon mixture.

Turn up the heat to high and add the chicken stock or broth. Cover the pan and cook for five minutes. Remove the cover, stir and cook for an additional five minutes.

Remove the pan from the heat and add salt and pepper to taste. Serve.

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Did you watch Jamie’s Food Revolution? The show followed Jamie Oliver as he sought to change the way people in Huntington, West Virginia, eat. Huntington, which was recently named the fattest town in the country, responded with some resistance. However, with Oliver’s persistence, school lunches went from frozen processed foods to healthier, fresh meals. As for the people of Huntington? He won many over, and introduced so many to easy cooking.

The show did a lot of good — not just for that one town, but for the many, many people who turned in, started talking about it and began taking steps to free their eating from the clutches of unhealthy, fattening foods. I hope there ends up being a second season.

Last week, my husband, knowing that I religiously watched the show, bought me a copy of Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals.This new cookbook from the man famously known as The Naked Chef, is a thick book of recipes with photos galore. The dishes range from British Beef and Onion Pie to Crunchy Garlic Chicken to Mini Shell Pasta with a Creamy Smoked Bacon and Pea Sauce, which is what we tried tonight.

When I was putting together our meal plan for the week, I selected this pasta since it’s fast and filled with flavors that my family adores.

You start by chopping bacon while heating a pot of water to boiling. Typically, I use frozen bacon for something like this. However, since you are cutting such a mass of bacon, using a refrigerated stack and a super-sharp knife works great.

Then you remove mint leaves from their stems and chop them to bits. I was obscenely happy to use this mint from my garden. It’s been growing like crazy and I am so ready to use it. Wonder what else I can do with it  (suggestions?) …

Then the bacon is cooked in … a little olive oil and butter. Yea. Because bacon doesn’t have enough natural fatty lubricant? You toss in the peas, mint, pasta and a little heavy cream. Mix in the parmesan and serve.

The flavor of this dish? Really good. We’ll have this again, although I think next time I would make a few alterations:

• Cut back on the fats. Honestly, I’m not sure that I would cook the bacon in oil and butter again. It seems like too much fat. Instead, I would let it cook on its own and add a touch of the pasta water to make the sauce more liquid.
• Change up the timing. I followed the directions for this recipe, and the timing was a little off — next time, I would start the bacon cooking before the pasta goes into the water, instead of after (as the directions suggest).
• Reduce the cheese. I love cheese as much as the next girl, but 6 oz is a lot … I think 4 oz could do the job.
• Season to taste. Aside from the salt in the pasta water, this recipe doesn’t call for any salting … I think seasoning to taste at the end with some sea salt and a touch of pepper brings out the flavors in this amazingly … so that will definitely happen next time.

As for the cookbook? I will definitely use it again. This was a really tasty recipe. Paige didn’t say a peep all through dinner — she was too focused on gobbling her bowl up. It’s good stuff.

My one big complaint? I really hate the way the directions are presented — they are in one continuous paragraph with mid-paragraph bulletpoints to differentiate one step from another. That makes it somewhat hard to follow.

The directions in this New York Times reprint are better than those in the book. Click on the link for the recipe (with a print option!).

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Making food from scratch is one of those things that I take pride in. Pancakes? We have ‘em at least once a week, always from scratch. Biscuits? When I get the hankering I turn to a great recipe that I found on The Perfect Pantry. Cookies? Always from scratch. Macaroni and cheese? Usually from scratch.

But that said, I have a strong aversion to any recipe that strikes me as being fussy. Making puff pastry from scratch? Too fussy – I am happy to purchase the Artisan Puff Pastry from Trader Joe’s instead. Croissants? I would love to know how to make them, but I’ve read recipes for them dozens of times and it’s just too time consuming.

So, when it comes to the rare occasion when I pull out the trusty Crock-Pot, I expect that whatever I make will be easy and fast to pull together. Isn’t that the whole point of using it? I thought so.

This is all a very long lead in to saying that I really find the recipes in Not Your Mother’s Slow Cooker Cookbook to be way too fussy. I’ve tried several recipes from this book over the years. Every time, I find that they have too many steps. Brown in a frying pan, cook this, mix that … it’s stealing the ‘quick and easy’ from the whole Crock-Pot idea.

So, it was with great reluctance that I decided to make the Tangy Tomato Brisket recipe from this book (worst name ever — it’s more like a BBQ joint brisket). As usual, I prepped my mise en place and reread the recipe to find that there were way more steps than I wanted. That meant the brisket got into the pan later than I wanted and I had to adjust the heat and time to accommodate it …

But I wouldn’t be telling you about this recipe if it wasn’t good. And good it was. I loved it. The sauce was rich and spicy-sweet, like my favorite BBQ joint’s brisket. It was fork tender and tasted delightful with the onions …

It’s not for a busy mom on a work day – it cooks too fast (5-7 hours on low) and takes too much to pull together (prep time is roughly 30 minutes, maybe 40). But for a lazy Sunday? Perfect. And if you cook it just a little longer than you can shred it with two forks and serve it up on rolls … I bet a little cheddar would be good too.

Slow-Cooker BBQ Joint Beef Brisket
Adapted slightly from Not Your Mother’s Slow Cooker Cookbook
Serves 6

1 tbsp extra virgin olive oil
1 3- to 4-pound beef brisket
2 large onions, cut in half and sliced thin
1 6 oz. can tomato paste
1/2 cup light brown sugar
4 tbsp apple cider vinegar
1 tsp Worcestershire sauce
1/4 tsp dry mustard
4 cloves garlic, crushed
1/2 tsp paprika
salt, pepper, to taste

Heat the olive oil in a large skillet over high heat. Brown the brisket for three minutes on each side then remove from skillet and set aside. Add the onions and cook until browned, stirring constantly. Beware smokiness — you might need to keep a window open to keep the smoke detectors happy. Once the onions are done, remove from pan and set aside.

In a small bowl, whisk together the tomato paste, sugar, vinegar, Worcestershire sauce, dry mustard, garlic, salt, pepper and paprika. Coat both sides of the brisket with the sauce then set on a plate.

Add half of the onions to the slow-cooker. Then add the brisket. Top with the other half of the onions, and then the remainder of the sauce.

The book says to cook on low for 5-7 hours. However, if you need to speed it up, cook on low for 4 hours and on high for 1 hour.

Slice against the grain and serve with the sauce and onions …

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Why did you decide to write The Sweet Melissa Baking Book?

MM: A literary agent from Regal Literary’s Culinary Cooperative approached me in my Cobble Hill store. I tried to write this book 8 years ago, but I wound up too busy baking for Sweet Melissa’s, and had no time to do the book the way I really wanted, so we decided to wait a while. I am glad I did, I had that much more experience 8 years later when it was finally the right time.

How did you go about writing the cookbook?

MM: That was the hard part. Like most chefs, writing did not come naturally to me! There was so much to do, between choosing the recipes, deciding how to break down the chapters, defining my audience, and writing about memories that I had attached to different desserts. Once I had a clear idea of what the book would be, my literary agent, Michael Psaltis, really helped me to put a proposal together. He went above and beyond his call of duty as an agent, and helped me edit and put my thoughts together in a way that worked. Once it was together, he sent the proposal to different publishers, and we met with those that were interested. We decided to go with Viking Studio, a division of Penguin, because they only do a few books a year, and I thought they would treat the project as “special”, and they did. After we had a deal with Viking, it was time to write the book, and break down my recipes.

There is a bee theme throughout the cookbook, your website, and even the storefront. What’s the story behind that?

MM: The honeybee is the logo of Sweet Melissa Patisserie, Melissa means honeybee in Greek. So I thought it was a very cute idea for the logo. I love the little dotted bee trail that follows behind him, it gives him personality, it’s a kind of a loop-dee loop. It reminds me of the path I’m on, sometimes filled with unplanned detours, but always knowing where I’m headed!

How does writing enter into your career? Would you like to write another cookbook?

MM: I would love to write another cookbook and fill it with tons and tons of pictures! The hardest part of writing a book for me was the fact that I couldn’t just stay home and write it, leisurely testing recipes, and jotting down notes. In the year that I wrote this book, I also opened a new store, settled my divorce, bought out my partner, managed my 2 stores and production kitchen and 45 employees! Not to mention preparation for the Food Network Challenge and some unplanned emergency surgery which laid me up for 6 weeks- it was some year! So now, I have organized things so that I will be able to do what I love most, which is thinking up new recipes for my customers that can go into my next book.

When did you know that you wanted to go to culinary school and pursue a food career?

MM: I had worked in restaurants while putting myself through college. I was a Psych major, and liked it well enough, but didn’t love the idea of treating patients as a career. One night at the restaurant, I stepped into the kitchen, as I had always wanted to learn to brulee the custards. That was it, I was hooked! I looked into culinary schools and I was accepted by the French Culinary Institute. Going to school there was the best thing I ever did!

What’s been the biggest surprise in the past 10 years since you opened Sweet Melissa Patisserie?

MM: I was surprised to see how much my customers love the bread pudding! I thought it would be too simple for them, but I think that’s exactly why they like it.

Were you surprised by the Patisserie’s success?

MM: I am a strong- willed Sagittarian, and for me failure is not an option. I strive to make everyone’s favorite desserts, better than they’ve had them before. So as long as that remains my goal, I think Sweet Melissa’s will continue to be appreciated and successful.

You also have a television show in development. Can you tell us about it and where and when we might see it hitting our TVs?

MM: As soon as I find the right production company to film it! I have had some interest from people who would like to do a reality type show on the bakeries, and the ups and downs of day to day. But my heart really lies with teaching how to bake, to bring the cookbook to life!- and I think it can be fun- not boring, like some shows in the past. I think that all of the cooking shows out now have done a great job of teaching America how to cook, now I want to teach everyone how to bake! I just have to find the right people to work with, it will happen when the time is right. So right now, I am continuing to hone my on camera skills by doing baking videos for the podcastGo! network – and coming up with more recipes!

What are your plans for the future?

MM: I am currently renovating and expanding my original Court Street store. Thank goodness, because it is soo tiny! In the additional space, I am building a dessert and ice cream fountain, and I am going to make my own ice cream! I am so excited to do my Butterscotch Banana Sundaes with Salted Almonds, and Hot Fudge Peanut Brittle Sundaes for my customers. So at this moment I am focusing on that.

What inspires you?

MM: My family, my customers, and the seasons inspire me. I know I can make anything lemon for my mom, and she’ll love it. My sister loves, loves, loves peaches. My customers always have special requests, and I love rising to the challenge of making them their favorite dessert, better than they’ve had it before. I get very excited with the changing of the seasons, and the different fruits that become available.

Final question: what’s the secret to perfect cookies (ones that don’t fall flat or get dark brown around the edges)?

MM: Follow the instructions from a trustworthy cookbook with proven recipes – like mine!!

Photo: Sweet Melissa Patisserie

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Do you make resolutions? I do. Every year. I don’t necessarily keep them every year though. Wish I could say that I did, but honestly like most people I fall away from the resolutions after a few weeks or months.

But this year is different. My resolutions are grounded in things that I really want and need to do to lead a healthier, happier life. That’s really important for both me and for my family. So, here they are in no particular order:

• Lose 50 lbs.: I know, it sounds like a lot but really it’s about 50% baby weight (which should melt away with just a bit of effort). The second 25 lbs will be the real challenge.
• See that darned cookbook published (and the wonderful sales that will follow).: I don’t have a whole lot of control over this one. My draft is done and it’s a waiting game until the publisher/editor returns it to me for corrections and whatnot. But, once it’s returned, it’s up to me to turn it around and approve the changes (and make my own).
• Successfully pitch a second cookbook.: I already have the idea, though it needs to be fleshed out a bit. Then it’s just a matter of pulling together the proposal.
• Buy a new, larger home.: Who doesn’t want this? But seriously, it’s a need more than a want for us. Our expanding family is quickly outgrowing the small house that my husband and I purchased when we got married. We definitely need some more room (and some more bedrooms so that the kids don’t have to cram into one).
• Buy a new, larger, safer, four-wheel drive vehicle.: A few months after graduating from college, I bought a new car that I could afford on my slim salary – a Honda Civic. Definitely not the best choice for New England where many snowstorms dot the winter. Nonetheless, I am still driving that car today after . . . several years. So, I think it’s time to bite the bullet and invest in a car that is safer for the kids and has enough room to meet our needs (have you ever tried to transport a family in a Civic? Not fun.).
• Potty train Will.: Again, self explanatory. But this is a need more than a want as well. Will is supposed to start preschool in the fall but can’t unless he is a potty-using big boy . . . heaven help us.

**BREATHE** It’s not that much, right? Totally obtainable. Really.

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