Product Love: Nest 8 Bowls

I can honestly say that I try to get to MoMA almost every time I go to NYC. This year I did not get to go. I mentioned it and the reply from my boys: "Maaaahhh, we've gone there like 5o times." Don't you love kids. I think I've actually brought them there about 3 times. Funny thing about that is each time, once they got over themselves, they loved MoMa and had a blast.

I like to look throught the MoMA shop online once in a while and when I did I noticed these fabulous, space saving bowls. I've always liked smartly designed products that reduce the amount of space needed for storage and now that I've down sized into a home half the size of our last one I am reaching obsessive compulsive levels when it comes to form meets function.

Back to the bowls, brilliant, aren't they? I love the colors, the style and the function. Here is the official description:

Nest 8 Bowls

"The ultimate kitchenware collection, this set includes a large non-slip mixing bowl, colander, sieve/strainer, small mixing bowl and four measuring cups that nest for storage. Made of ABS plastic and nylon. Dishwasher safe. Sieve is hand-wash only."

Cost: $60.00 to non-MoMA members

$54.00 to members

A little pricey, but hey, they meet the requirements as they are both stylish and functional. You can't really beat that?!

By the way: if you click the link above "Nest 8 Bowls" and you look at their kitchen products please check out the "Banana Bunkers". I couldn't help laughing. A little juvenile of me, but still funny.

Stone Fruits and Berries Galore

It's that time of the year again! Fruits are abundant. I happened upon some gorgeous stone fruits, to include peaches, apricots and cherries. While at the farmers market I remembered seeing a recipe for a pie in the Martha Stewart's Baking Handbook. The pie used peaches, apricots and cherries. Perfect! Then, while at the market, I saw the berries. Who can resist the beautiful blueberries and strawberries at the farmers market? I know that I cannot! So, after coming home with a bagful of fruits it was time to bake.

I decided to make tartlets and started with the stone fruits. I opted for pate brisee instead of tart dough. So, basically you could say I made mini-pies. I like Martha's pate brisee recipe, but I love my Secrets of Baking cookbook by Sherry Yard so I used her recipe: Master 3-2-1 Flaky Pie Dough. This pie dough comes out so flaky and light. I basically used Martha's ingredients for the stone fruit tartlet filling, but I just eyeballed everything (Sorry. I'll write out her actual recipe.)

For the berry tartlet I used the same dough and simply filled with vanilla pastry cream, topped with the berries and brushed on a syrup for a little glazed. I used the pastry cream recipe from Secrets of Baking and shot from the hip with the syrup.

Sherry Yard's Master 3-2-1 Flaky Pie Dough

1/2 pound cold, unsalted butter (2 sticks)

2 1/2 cups AP flour

2 tablespoons sugar

1 teaspoon salt

1/2 cup ice water

1/2 teaspoon white wine vinegar or champagne vinegar

1. Cut the butter into 1-inch pieces and place it in the freezer to chill for 15 minutes.
2. Sift together the flour and sugar into the bowl of a standing mixer (paddle attachment).
3. Add the butter and salt. Mix on low speed for about 2 minutes. Stop mixing and by hand pinch flat any large pieces of butter that remain.
4. Comine the ice water and vinegar in a small bowl. Turn the mixer on low and add the liquid all at once. Mix just until the dough comes together, about 15 seconds.
5. Remove the dough from the bowl and wrap in plastic wrap. Chill for at least 1 hour.
6. After properly chilled roll out the dough on a lightly floured surface to desired thickness.

I'll get to the pastry cream recipe soon! As Madeline Kahn, aka Lili Von Shtupp, in Blazing Saddles, sang "I'm tired." Although, Lili's reason for being tired is altogether different from mine!

Blueberry Muffins

Two reasons for the following muffins:

1. The organic blueberries at the farmers market looked beautiful and my boys have been nagging me for blueberry muffins.

2. I went to visit my Dad in NJ and he l. o. v. e. s. my muffins and breads. These make his comfort food list.

I had a ton of blueberries so I made muffins for the boys, which didn't last more than 24 hours, and I made a blueberry "bread" for my dad because it was easier to transport a loaf rather than muffins. Luckily, I snapped a few photos of the muffins before we left (and before the bottomless pit brothers ate them).

While I was in New Jersey I took my boys to NYC for a walk about town, so to speak. We didn't do anything special, just wondered around and ate really yummy hot dogs from Gray's Papaya and really yummy pizza at Bleeker Street Pizza. I also managed to browse (and drool) through Murray's Cheese...absolutely heavenly!

Having spent 4 days indulging in all my favorite New Jersey and New York comfort foods it is appropriate that I share the blueberry muffins for they are also on my list of comfort food.

Blueberry Muffins (Actually, you can use this basic recipe for any fruit and/or nut.)



• 1/2 cup unsalted butter, room temperature, plus more for pan


• 2 cups all-purpose flour, plus more for pan


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 2 cups fresh blueberries


• 1 cup plus 3 tablespoons sugar


• 2 large eggs
  
• 2 teaspoons pure vanilla extract
  
• 1/2 cup milk

Preheat oven to 350 degrees

Butter a large 6-muffin pan; set aside.

In a bowl, whisk together flour, baking powder, baking soda and salt.

In another bowl toss blueberries in 3 tablespoons sugar until coated.

In the bowl of an electric mixer fitted with the paddle attachment beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined.

Add milk, beating until just combined.

Fold in the blueberries. Divide batter evenly among the prepared muffin cups. (If you'd like, sprinkle Demerara sugar on the tops.)

Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes.