Playdate Special: Marinated Tri-Tip

Few foods satisfy me more than red meat. I wish it weren’t so, but it is. Red meat makes me happy. There. I said it. Luckily, one of my kids is a serious meat eater. He actually says: “I want to go home and have meat.”
One of my favorite food discoveries since moving to California was tri-tip. I had never encountered it growing up. My love affair began at a barbecue, on a day that seemed impossibly warm for that early in the year, with scores of people enjoying the park and slice after slice of tender tri-tip coming off the grill. My favorite recipe requires some advance preparation — at least four hours to marinate — but it’s simple, makes use of pantry staples, and always comes out beautifully. This is especially satisfying paired with beef's classic partner, potatoes. The leftovers are easily reinvented: toss strips of beef with salad greens or tuck them into a sandwich.

Marinated Tri-Tip

I top the grilled slices with sliced scallions from the garden. A little green decoration on top makes me think it’s healthier than it is.

2 tablespoons low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon water
2-3 cloves garlic, chopped
black pepper
2 pounds beef tri-tip, cut into 1/2-inch slices

Stir together the soy sauce, olive oil, water, garlic, and pepper in a bowl. Add the tri-tip slices, cover, and marinate in the refrigerator at least four hours.

These are best grilled, but firing up the charcoal grill when the kids outnumber adults two to one isn't always a good idea. Grill or broil the slices 3 to 5 minutes on each side, or until they’re done to your liking.

Playdate Special: Valentine's Inspiration

When in a very famous restaurant, my choice always will be a risotto.

It requires patience, art and talent from the chef. I recalled one that I could never ever forget: pear and brie risotto from one of the finest restaurants in Leblon, a kind of Gourmet Ghetto of Rio de Janeiro. This was a long time ago, but not long enough for me to forget its perfect texture and taste. After some research, I found out very similar recipes but not any that would fit my crave for a perfect choice for a girls in lunch. For dessert, a classic shortcake cookie was cut with the help of little hands. How romantic!

Pear and Brie Risotto with Prosciutto Chips

1 tablespoon butter
1 tablespoon olive oil
1 medium shallot, finely chopped
3 cups arborio rice
1/3 cup white wine, the one to drink afterward
6 cups vegetable stock
1 1/2 ripe but not soft Bosc pear
2 tbsp Parmesan Gran Pardano, freshly grated
prosciutto di Parma
1/2 to 1 pound French brie cheese, chopped in cubes

In a heavy pot melt butter and the olive oil over high heat. Add shallots. When shallots begin to brown, stir in rice. Pour in wine and wait for the alcohol to evaporate. Lower heat and start dropping in the stock to gradually moisten the rice. Keep dropping the stock every time you see that the water is drying. Add the pears and go to a simmer. Carry on dropping in the stock and add Parmesan cheese.

Meanwhile, in a hot skillet, grill the slices of prosciutto di Parma until they are crunchy.

When the rice achieves a pearly appearance with an al dente texture, turn off the heat and fold the brie into the rice and integrate it slowly with a wooden spoon.

Serve the risotto in soup plates and garnish with the crunchy prosciutto broken into tiny pieces.

Second Helping: Whatever Noodles

Whatever Noodles has become a favorite problem-solving lunch. Made with quick-cooking Asian noodles, the dressing comes together without a single measuring spoon. I usually add in leftover cooked chicken and shredded raw vegetables such as carrot or cabbage. Scallions and ginger are often incorporated as well. When I paired this with Chestnut Sage Soup for our playdate, I threw in some bacon and cider vinegar -- which probably took "whatever" a bit too far. A few of the kids wolfed it down, but my kids looked askance at it.

Whatever Noodles

This is a very flexible recipe. There are no measurements: Use your senses to make it yours.

1 package Asian noodles -- ramen, udon, etc.
a splash of sesame oil
a splash of soy sauce
cooked, shredded chicken
shredded carrots
diced apple

Cook noodles according to package directions. Rinse in cold water and drain.
Combine sesame oil and soy sauce in bowl. Add noodles, chicken, carrots, and apple and mix thoroughly.