"Mad Men" Steak Dinner: Steak Diane, Lost/Retro Foods of NYC

http://www.capitalnewyork.com/article/culture/2012/03/5467173/lost-foods-new-york-city-steak-diane

Ingredients:

Steaks
Butter, unsalted
Beef stock
Heavy cream
Dijon mustard
Worcestershire sauce
Tabasco sauce
Chives, fresh, washed, finely minced
Parsley, flat-leafed, fresh, washed, finely minced
A couple splashes of brandy or cognac to flambe steaks
Mushrooms, fresh, cleaned, sliced
Shallots
Garlic cloves
Garlic powder
Coarse ground black pepper
Sea salt, coarse/kosher

http://www.saveur.com/article/Recipes/Classic-Steak-Diane

The Portable Pediatrician by Dr. Laura Nathanson

http://www.amazon.com/Portable-Pediatrician-Practicing-Pediatricians-Development/dp/B000GG4J4G


The Portable Pediatrician, Second Edition: A Practicing Pediatrician's Guide to Your Child's Growth, Development, Health, and Behavior from Birth to Age Five 

by Dr. Laura Nathanson

________________________________________________

This was my favorite (and most valuable) book when I became a first-time parent.  I found it very useful during those early years, frequently referring back to it.  Our new copy became very worn out over the years.  It also covers nutrition recommendations with the reasons why pediatricians recommend those.  A lot has probably changed for new infant sleep apnea monitors, vaccinations now available (chickenpox, rotavirus/RV5 or RV1, pneumococcal conjugate/PCV vaccinations), but the parenting, nutrition and development information is still valuable for parents of fives and under.  Dr. Nathanson writes in an engaging, accessible manner, making the book highly readable.  She discusses her own challenges as a mother (e.g. putting limits on fruit juice for one of her sons), and especially as a working mother (helping your childcare provider with limiting their fruit juice intake, for instance).  

Kafta Kebab w/ Cinnamon Stick Skewers Recipe:

1 lbs fresh/thawed extra lean ground beef (98% lean)
5 lbs fresh/thawed lean ground lamb (80% lean)
6 oz to 8 oz of plain, nonfat Greek yogurt (keeps it from being too dry if using lean meats)
1/2 yellow onion, finely minced
1/3 cup dried parsley
1 to 2 sprigs of fresh mint leaves per pound of meat, finely minced, discard stems
Za'atar seasoning mixture: 3 tablespoons per pound of meat (Whole Foods Market blend)
Baharat seasoning mixture: 1 tablespoon per pound of meat (Whole Foods Market blend)
4 tablespoons freshly ground coriander seeds (use mortar and pestle)
1 teaspoon per pound of meat, ground ginger powder
3 tablespoons garlic powder
2 to 4 tablespoons salt
6 tablespoons ground sumac powder (gives it a tangier taste)
Juice of half a lemon (add to yogurt, blend, knead into meat mixture)
2 tablespoons extra virgin olive oil (or increase plain, nonfat Greek yogurt to recipe for juicier kebab)
12 inch long cinnamon sticks for skewers (or the six inch long cinnamon sticks), at least two dozen

Soak cedar grill planks overnight

Knead mixture well, at least three times, to incorporate all seasonings and ingredients.


Bake kebabs (form around 12 inch long cinnamon sticks as kebab "skewer") on cookie sheet with foil, spray olive oil/canola to grease pan: 350 degrees Farenheit for 20 minutes

Finish kebabs on grill planks on the barbecue pit, medium/low heat (10 minutes).  Five minutes per side, flip kebabs over midway.

Check meat with a meat thermometer.  160 degrees Farenheit in several places, with five kebabs should be good.

Use any remaining meat mixture to make a Middle Eastern burger or meatloaf in oven.

Serves 8 to 12 people

98% Lean Ground Beef Ideas: Cinnamon Stick Skewered Kafta Kebab

Mix 98% extra lean ground beef with:

-fat-free, plain Greek yogurt, or goat's milk yogurt: adds moisture, tenderness to the extra lean beef
-Middle Eastern kafta kebab spices (za'atar, ground sumac, ginger, allspice, coriander, cumin, cinnamon)
-finely minced onion or shallots
-garlic paste (refridgerated section, next to fresh cooking herbs of grocery stores, in tubes, has salt in it already, sometimes parsley)
-parsley finely minced
-mint, finely minced or in paste form
-about one pound ground lamb to one pound ground beef (50/50 ratio): adds flavor, moistness to meat
-some ppl add chopped tomatoes, vine-ripened, de-seeded to their kebab mixture also
-saffron threads, freshly ground in mortar and pestle with a pinch of sea salt (only get the saffron thread as the powdered form loses flavor quickly)

Shape into kebab around cinnamon sticks (get the longest cinnamon sticks you can find)
The cinnamon sticks will be the kebab skewer.  Try to get the 12 inch long ones.

Grill on a well-soaked cedar grill plank

Link for purchasing 12 inch cinnamon sticks:

http://www.myspicesage.com/cinnamon-sticks-12-inches-p-491.html?s_kwcid=TC%7C8504%7Clong%20cinnamon%20sticks%7C%7CS%7Cp%7C19044898082&gclid=CMLwmtjghrcCFeNhMgodkUQAjw

Serve with tabbouleh salad, tahini sauce, baba ganoush, warm pita bread and garnish plate w/ toasted pine nuts (toast it in olive oil)

http://mideastfood.about.com/od/dipsandsauces/r/tahinisauce.htm

Comparing Baby, Toddler Disposable Diapers: Baby Gear Lab

http://www.babygearlab.com/Disposable-Diaper-Reviews#bicreview

Best Disposable Diapers for Ultra Sensitive Babies, Toddlers

Probably the best disposable diapers for ultra sensitive-skinned babies and toddlers is Bambo Nature.  They outperform Earth's Best, Seventh Generation and all of the less eco-friendly diapers for leaks too.  They offer trials or samples in all sizes and small-quantity packs also.  *Remember, nappy or diaper rashes can be fungal or bacterial infections also.  Have your pediatrician take a look at any diaper rashes that seem questionable.

Check out their site.

Links below in order of sizes, from premature through size 5:

http://www.bambo-nature.com/bambo-premature-4.html

http://www.bambo-nature.com/bambo-newborn-4.html

http://www.bambo-nature.com/bambo-nature-mini-4.html

http://www.bambo-nature.com/bambo-nature-midi-2.html

http://www.bambo-nature.com/bambo-nature-maxi-2.html

http://www.bambo-nature.com/bambo-nature-maxi-plus-2.html

http://www.bambo-nature.com/bambo-nature-junior-2.html

Lamb Recipes

http://www.lavalakelamb.com/lamb-recipe-middle-eastern-lamb-stew.php
Note to self:
Try w/ more Middle Eastern spices: add za'atar and also Australian lemon myrtle powder to recipe.  Add lemon myrtle powder at end of cooking, to avoid eucalyptus-y bitter taste that can develop during cooking for a long time.  Instead of beef broth, substitute w/ organic mushroom broth (Pacific Natural Foods).  Marinate the lamb stew meat for 2 days in generous amount of 2010 American Merlot (Colorado's Holy Abbey Winery) with lots of minced garlic, spices/seasonings.

Buy an award winning Colorado Merlot (makes a great, budget-friendly, local gift):
https://www.cnwzcommerce.com/mm5/merchant.mvc?Session_ID=250e647a020b28909db7ca104b9f8b8a&Screen=PROD&Store_Code=abbeywinery&Product_Code=1_Merlot&Category_Code=Wine-1


http://www.yummly.com/recipe/external/Stuffed-Kabocha-Squash-with-Arabic-Lamb-Stew-MyRecipes-244145

Would also be great with an acorn squash, stuffed with a Punjabi Indian lamb curry:

http://www.my-indian-food.com/LambCurryRecipe.html

http://www.my-indian-food.com/PunjabiRecipes.html

http://www.my-indian-food.com/LambBhuna.html

http://www.my-indian-food.com/KeemaRecipe.html

http://www.my-indian-food.com/LambRecipes.html


http://www.yummly.com/recipe/external/Grilled-Lamb-and-Halloumi-Kebabs-MyRecipes-244286