One of the pleasures of living in wine country is the easy access to all things grape and wine related.  Harvest has ended early this year, but we made it to a winery in time to see the production process in full swing.  Although Monkey is too young to drink wine, she has certainly seen her parents drink enough of it to recognize the special glasses when they appear on the table and request a sip on occasion.  Showing her the grape sorting and crushing and fermenting process was a great deal of fun, and at this stage of the game it’s all still grape juice – perfect for sampling.   If you’re lucky enough to bring home some juice from a visit to a winery, try this recipe for sorbet:

Grape Juice Sorbet

3 cups of grape juice

1 cup sugar , divided into quarter cups

Dissolve the sugar into the grape juice, a quarter of a cup at a time, adding only enough sugar until it tastes good to you.  Place the mixture in the refrigerator until it is very cool, at least 4 hours.  Freeze in an ice cream maker, according to the manufacturers instructions.  Store in freezer in popsicle molds or freezer-proof container.

Tomato season is drawing to an end, so we didn’t want to waste an opportunity to have some fun with tomatoes from our garden.  Monkey was delighted to create this smiley face, with some help from me.  We also made other faces before slicing them up and eating them in a salad.

We’ve been reading the fantastic book Zen Ties by John J. Muth a lot recently.  Since it’s fall, it’s a happy coincidence that this book features apples.  I decided to have a little apple tea party with Monkey by having her help me make an apple galette, and serving apple tea.  We shared a wonderful afternoon, first admiring and selecting apples in the store and then preparing this freeform pie.  We purchased the tea, which was too spicy for us.  The pie turned out beautifully.  Here’s the recipe:

Apple Pie

Crust Ingredients:

• 1 cup whole wheat pastry flour
• 1 cup whole wheat flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1/2 cup shortening
• 1 teaspoon apple cider vinegar
• 1/2 cup very cold water (+ more if needed)

Apple Filling Ingredients

• 2 mediums-sized baking apples such as Granny Smith, peeled, cored and sliced very thin
• 2 tablespoons light brown sugar
• 1/4 teaspoon cinnamon
• 6 teaspoons apricot preserves
• Vegetable oil spray

Instructions

1. Combine the flours, sugar and salt with a whisk in a large mixing bowl.  Add in the shortening in small chunks, cutting them into the flour mixture with each addition until the dough reaches a crumbly stage.
2. Mix the vinegar with the cold water together and then, using a fork, add it to the flour mixture in a couple of batches.  If needed add up more cold water until the dough holds sticks together uniformly.
3. Knead the dough on a floured surface a couple of times, then shape it into a ball and flatten into a disc as if making pizza dough.  Refrigerate for 30 minutes.
4. Preheat the oven to 425.
5. Mix together the brown sugar and cinnamon.
6. Lightly grease a baking sheet.
7. Roll out the dough on a lightly floured surface.  You may roll out the dough into one large galette.  The dough should be not be any thicker than 1/4″.
8. Place the dough on the baking sheet, and spread the apricot preserves on the crust.  Then arrange the apple slices in overlapping circles, working from the outside in, leaving a 3/4″ border around the edge.  Sprinkle the apples with the sugar and cinnamon mixture.
9. Fold the extra dough around the edges up and around the apples, overlapping the dough to create a rustic event.
10. Bake for 25 to 30 minutes until the edges of the crust are golden.

Make sure you let the galette cool down before eating.  Serve with your choice of ice cream.

We’ve been really experimenting with the garden – table connection, and having a lot of fun with it.  Not too long ago, Monkey had a couple of friends over and we set them up with some seedlings, water and soil.  Each girl planted some plants that we had on hand waiting to go in the ground anyway.  We used cardoon, pole beans and strawberry plants, but you could use anything appropriate for your zone (talk with someone at your local nursery).  It has been wonderful to watch the plants grow and the girls come by to check on them and snack right off of the plant.  (Once again, I’m able to maintain my hands off, raw food, vegan philosophy on the table without hitting anyone over the head with it.)  The best part is that the girls treat these fresh off the vine fruits and veggies as treats!

Want to cook for a picky toddler?  (Now, I know you shouldn’t actually use the word “picky” in front of your little one – but feel safe to vent, I meant write, it on this site.)  As with everything that I try, I learn that it all comes down to the basics, right down to the equipment.  Cooking well requires, at a minimum, some decent pots, pans and knives.  Pictured are two recent acquisitions, which have made turning on the stove a breeze.  These are both by All-Clad – one is a Stainless Steel 12-inch Fry Pan and the other is a Stainless Steel 4-Quart Saute Pan.  Don’t ask me what makes the pans work so well.  All I know is that the heat seems to distribute evenly throughout the pan, everything slides right out and they are a snap to clean.

Here’s a quick tomato sauce to make in your saute pan. Try it and I think you’ll agree that having the right pans makes this already simple recipe practically effortless.

Quick Tomato Sauce

• Approximately 3 pounds of heirloom tomatoes, roughly chopped
• Around 1/4 cup of chopped herbs such as basil, oregano or marjoram
• Salt and Pepper to taste
• Olive oil to taste

Place tomatoes in saute pan over medium heat along with herbs.  Cover pan, but stir periodically.  Allow tomatoes and herbs to cook for about 10 minutes until they have softened.  Run the mixture through a food mill to get rid of the skins and seeds.  Place sauce back in saute pan along with salt, pepper and olive oil to taste (try out a couple of tablespoons) and then simmer until the sauce reaches your desired thickness.  Sauce may be kept in the fridge for about a week, or frozen for several months.

Though I loathe to admit it, I’m finally ready to confess that I must be the laziest mom out there when it comes to preparing meals.  I’m red-faced, but there you have it.  If I had my druthers, I’d be spending my time reading or playing with my daughter.  Not cooking for us!  I married a foodie – shouldn’t he be the one busy in the kitchen?  But there I am, about 4 or 5 nights a week, in the kitchen cooking up a meal.  I don’t like touching meat, my knife skills are pretty weak, and my palette is pretty mainstream (curry – how exciting!).

Luckily, my tastes line up pretty well with my daughter’s interests at this age.  We both like things quick and simple.  The main difference is that most of my meals are vegan, but she is an omnivore cook’s delight.  So we compromise….  I’ll usually make a meal and then add in a little meat on her plate.  Meat for her includes prosciutto (her fave!), sausage, chicken – things I can cook up in batches and chop up easily.  Here’s our list of surefire winners that do not usually require a recipe:

• Pizza
• Polenta
• Rice and beans
• Pasta (Cheese, Marinara or Pesto)
• Cheese Sandwiches
• Hummus Wraps
• Burrito
• Cous Cous

Everything is always served with fresh raw veggies on the side, usually tomatoes, cucumbers, carrots and occasionally celery.  Fruit for dessert.  I do not buy any pre-made sauces or dips, I just usually find a night of the week and then make up double or triple batches of everything and then freeze them.  For instance, we’ve got basil pesto as well as tomato sauce in the freezer.  I just take out a small amount, thaw it in the microwave and then stir it in with the freshly cooked pasta.

Those of you feeling sad for Monkey right now, never fear.  Her dad feeds her extremely well on the nights he cooks – very exotic and gourmet meals that include duck confit, truffle oil and all kinds of pork rubs.