Tag Archives: Princeton

Princeton Children’s Book Festival and Bilingual Good Night Engines

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Copies of my new book came yesterday!  It’s the bilingual board book version of Good Night Engines.  I’ll be signing copies of these as well as Truck Stop at the Princeton Children’s Book Festival tomorrow from 11-4 at the Princeton Library in New Jersey.  Please stop by if you are in the area. There is a fantastic group of authors and illustrators that will be there.  Check it out here!  🙂

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Oyako-don: Parent-Child Rice Bowl

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With the temperatures beginning to dip as we head into fall, it’s nice to have a steaming bowl of comfort for dinner.  Of course, for me, comfort food often involves food of my childhood, which is usually Japanese or Hawaiian.  But Oyako-don is something I never ate until I went to Japan as an adult.  Literally translated, it means “Parent” (oya) “Child” (ko) “Rice Bowl” (don or donburi).  The name refers to the chicken and egg in the dish.  It’s kind of a cute and not-so-cute image at the same time.  Regardless, this dish is so quick and easy to prepare and so tasty, it’s a nice weeknight choice for our family.  Even my son, who doesn’t usually care for mushrooms, will gobble up the shiitake mushrooms.  I use dried ones.  The hot water used to reconstitute the shiitake is delicious and can be added into the simmering sauce for a heartier flavor.

Dried shiitake mushrooms can be found in Asian or health food stores.

Dried shiitake mushrooms can be found in Asian or health food stores.

After soaking in boiling water for about 10 minutes.

After soaking in boiling water for about 10 minutes.

We are big onion eaters, so I use a lot – 2 1/2 to 3 cups of sliced onions.  But you don’t have to use that much.  Also, we like a lot of sauce so that it becomes almost soup-like at the end to eat with the rice.  That too, you can adjust to your liking.

It all comes together in about 10-15 minutes!

It all comes together in about 10-15 minutes!

See recipe below.

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This Saturday, we three will be at the Princeton Children’s Book Festival in Princeton, NJ.  If you are in the area, please stop by!  I will be signing TRUCK STOP with Anne Rockwell, and HUSH LITTLE MONSTER with my husband, Denis. The festival is from 11-4 at the Princeton Public Library.  There will be a HUGE array of amazing authors and illustrators (Avi, Sophie Blackall, Brett Hilquist, Roxie Munroe, Paul O. Zelinsky are among the 80 there) signing books.  Check it out here.

I’m hoping to make another batch of mini donuts.  Remember these?
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Oyako-don

4 dried shiitake mushrooms

1 chicken breast (about 10-ounces), sliced diagonally into thin strips

1 onion, sliced thinly (1 1/2 – 3 cups depending on your preference)

4 tablespoons soy sauce

3 tablespoons mirin

1 tablespoon sugar

1/4 cup water

4 eggs

hot cooked white rice

1.  Bring a kettle of water to boil.  Place dried mushrooms in a bowl and cover with hot water.  Place a smaller bowl on top to weight the mushrooms down.

2.  Meanwhile,  prep chicken and onions.

3.  Heat the soy sauce, mirin, sugar, and water in a large skillet on the stove and dissolve sugar.  Bring to a boil and add chicken and onions.  At this point, the mushrooms are probably softened.  Drain and reserve liquid.  Slice the shiitake caps into thin slices and add to skillet.  Depending on how soup-y you want your sauce, add 1/4 – 1/2 cup of the shiitake liquid to the skillet.  Turn heat down and simmer for about 3-5 minutes until chicken is cooked through and onions are softened.

4.  Beat eggs in a bowl with a fork.  Pour over skillet.  Cover and turn down to low.  Let cook a bit until the eggs are set — about 1-2 minutes.

To serve, mound piles of rice into deep bowls.  Divide the skillet contents into fourths, and top each bowl with a portion of the chicken, onion, mushroom, egg mixture.  Spoon extra sauce on top to your liking.

5.

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Filed under Books, chicken, Dinner, Eggs

White Chocolate Macadamia Nut Biscotti and the 6th Annual Princeton Children’s Book Festival

Chocolate glaze optional - I'm trying to decide if it is better with or without.

In the midst of trying to finish 52 illustrations by next week (I have 11 more to go!), summer activities, preparing for September book events, I decided to honor my recent white chocolate fixation and attempt to create an original recipe of White Chocolate Macadamia Nut Biscotti.

I will be reading from my book, Soup Day, at the 6th Annual Princeton Children’s Book Festival at the Princeton, NJ Public Library this Saturday at 11:30 am.  I will also be meeting amazing authors and illustrators,  greeting the public, and signing books!  If you happen to live in or near Princeton, NJ, please stop by and say “hello”.  I’d love to see you. 🙂

I’m traveling with my friend Kate the day before, who just released her book, Big Bouffant, and we are staying with her dear friend in Princeton who has generously offered us lodging.  I decided to make this creation to bring to her.

Hopefully she won’t mind the sloppy chocolate garnish I mistakenly put on the sides instead of the tops (see note below)!

White Chocolate Macademia Nut Biscotti

1 cup plus 2 tablespoons flour

½ teaspoon baking powder

½ teaspoon salt

6 tablespoons unsalted butter at room temperature

½ cup granulated sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/3 cup macadamia nuts, chopped

½ cup white chocolate chips

optional:  1/3 cup semisweet or bittersweet chopped chocolate

  1. Preheat oven to 350 degrees.
  2. Stir flour, baking powder and salt in a bowl with a whisk. Set aside.
  3. In the bowl of a stand mixer, beat butter until fluffy, about 2 minutes.  Add sugar and beat another minute.  Add egg and extracts and beat until incorporated.  Stir in macadamia nuts and white chocolate until evenly distributed.
  4. Dump batter out onto a parchment lined baking sheet.  Wet hands and form dough into a large rectangular log, about 4-inches by 12-inches in size.
  5. Bake in oven for about 25 minutes until top is firm.  Let rest on baking sheet on wire rack for 15 minutes.  Lower oven temperature to 325 degrees.
  6. Carefully transfer log with two spatulas (it can easily break if it is not supported) to a cutting board.  Cut log into diagonal slices about ½-inch thick with a serrated knife.  Gently use a sawing motion, don’t press down too hard, or the log will break.
  7. Transfer the pieces back to the baking sheet and bake for another 20-25 minutes, flipping baking sheet and cookies halfway through.
  8. Remove baking sheet from oven and let rest on wire rack for about 10 minutes.  Then move biscotti to rack to cool completely.
  9. If you’d like to drizzle them with chocolate, just melt the chocolate in a microwave safe bowl at 30 second intervals (it took me about 90 seconds), stirring in between.  Transfer melted chocolate to a sandwich Ziploc bag and press all the chocolate to one corner of the bag.  Snip off a small bit of the corner so you have a tiny hole.  Turn biscotti so that the tops are up!  (I forgot to do this – oops!)  Squeeze the bag gently, drizzling chocolate over the biscotti.

    Major fail: I drizzled one side instead of the tops -- oops!

    To speed up the hardening process, you can chill in the refrigerator or freezer for a bit.

Makes about 13-14.

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Filed under Art Related, Children, Cookies, Desserts