Guest post: Daniel's Coq au Vin

Cock-a-doodle-doo!!!

Apparently there are a few of us out there: chefs at heart who have, for what seems like ever, dreamt of one day making - or eating - a Coq au Vin. My recollections of this fantasy begin sometime in my early teens, overhearing my parents and their grown-up friends discuss en passant that a true Coq au Vin exists no more; after all, the mother - or father- of all ingredients, i.e. the Coq (rooster), has disappeared from our modern markets. And so this traditional recipe of no particular exclusiveness became a Holy Grail. At least for me.

I envision the dish being created somewhat like this: Rooster Jacques is past his prime. He still walks tall, chest plumped out, waking his masters at 3 am, and courting the chicks in his dominion. But his apparatus, the inseminator of so many oh-so-delicious young birds, is lacking in luster. And so Mother Genevieve decides it is time for vieil Jacques to serve his last purpose. Jacques has been roaming the coop for a few years now. His muscles tough and aged. Your regular fricassee won't tenderize those roughed up legs who fought so many battles against dogs, children and rivals. With plenty of Burgundy in the cellar, Genevieve submerges Jacques in good wine and decides to cook the coq for a while...

Jump to 2008 and old roosters are nowhere to be found. Partly for fun, partly to quench a certain curiosity and partly due to pure naïveté, I called our local meat market and inquired about ordering a rooster. In disbelief as to what kind of idiot, lunatic or prankster was on the other line, the Brooklyn accent yelled across the room "This guy wants a roosta! Yeah! A ROOSTA. He wants a roosta." I found out the best they could do was a Capon, a young castrated male chicken. They are usually a few weeks older than their female counterparts, whom we commonly find in every supermarket. The market said they needed a week to get me an eunuch rooster, so I gave up on that goal.

All of this is to say that I failed in my quest for the Holy Grail. Maybe one day I will find my Jacques. In the meantime, we had a fantastic meal this Saturday. I got two so-called Black Feathered Chickens from Bo Bo farms, in upstate NY (love the homepage that shows a chicken with "head included"). The description on the package said they were a bit more mature than the other birds around. So, I went with the ladies, instead of the chicks.

I thoroughly examined over six recipes. To compensate for the short cooking time, some recipes ask you to marinate the chicken overnight (e.g.. Alton Brown and Epicurious). I found one that claims to be for a person who actually has a rooster to cook. Saveur has a recipe that I almost chose as the winner, but the cocoa threw me off. I am sure it is delicious, but I wanted a classic and not a classic with chocolate. Supported by a great post I read on ...an endless banquet, I came back to my original inspiration: fail-proof Julia Child. Her recipe assumes you are using a regular supermarket chicken, with about 3 lbs of meat. Since my birds were about 4.5 lbs each -- including feet, leftover feathers and more fat than I have ever seen on a chicken -- I simply doubled the recipe.

In an attempt to leave my black-feathered friends swimming in Pinot a while longer than the recipe asked for, I cooked it a day ahead and did not reduce the sauce at first. I just let it cool after cooking for thirty minutes and put the whole Dutch-oven in the fridge.

The next day I took the hardened fat off the top (and saved it), removed the chicken parts and continued to follow Julia's instructions to reduce the sauce. I used part of the reserved fat to brown the potatoes, mushrooms and onions. I also used all giblets, feet, necks, and bones to make a chicken stock that I used in a soup last night.

I think I speak for those at the table when I say the meal was truly excellent. I am still daydreaming about the taste of the sauce. If I could I would have swam in it. Simple flavors combining in perfect harmony. Nothing too fancy: chicken, garlic, butter, flour, bay leaves, thyme, parsley, mushrooms, onions, wine ($12 pinot noir bottles, from Mendoza, Argentina), salt and pepper. Perhaps the only "special" ingredient is the Cognac, which I substituted for Armagnac (roughly the same thing). But in reality, the wine as well as the cognac are your French equivalents of American lager and Tennessee whiskey.

I served it with a Pear-Manchego salad to start (a big hit and I highly recommend it). And Julia knows best: parsley potatoes and green beans were the perfect accompaniments.

All in all, Coq au Vin is a dish that merits the hype. It is a dish that lingers on your palate and your mind, like a perfect vacation day. I keep trying to come back to the taste of that sauce and the meat falling off the bones. I will certainly do it again some day, and then I will only use legs, thighs and wings. In my opinion the breasts were sub-par when compared to the rest.

I have to admit that my first impression of the Coq au Vin, as I took that first bite, was of slight disappointment. But then again, my expectations were impossibly high, carrying the baggage of a meal one waits their entire life for. Moreover, I had a hard time letting go off the "what if this were a true Coq au Vin"- thought. I mean, the chicken cooked for about 30 minutes in the wine. I am sure Jacques would have cooked for a few more hours. Imagine how much more filled with wine and deliciousness his old muscles would be.

Approach your modern-age Coq au Vin with humility and reason and you shall be blown away by this dish. Piglet and I ate the leftovers yesterday, and it was fantastic, again. Too bad we finished it.

Coq au Vin, served with Parsley Potatoes, Green Beans and Pear-Manchego Salad

Recipes:

Coq au vin, by Julia Child
(Chicken in red wine with onions, mushrooms and bacon)
For 4 to 6 people.

A 3-4 oz chunk of lean bacon

2 Tbsp butter

2 1/2 - 3 lb cut-up frying chicken

1/2 tsp salt

1/8 tsp pepper

1/4 cup cognac

3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Côtes du Rhône, or Chianti

1 - 2 cups brown chicken stock or beef bouillon

1/2 Tbsp tomato paste

2 cloves garlic, mashed

1/4 tsp thyme

1 bay leaf

*12 - 24 brown-braised onions (recipe follows)

**1/2 lb sauteed mushrooms (recipe follows)

3 Tbsp flour

2 Tbsp softened butter

several sprigs fresh parsley

Remove the rind and cut the bacon into lardons (1/4" x 1"
long rectangles). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.

Saute the bacon slowly in 2Tbsp of hot butter until it is very lightly browned. Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat in a stove-proof casserole.

Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken.
Cover and cook slowly for 10 minutes, turning the chicken once.

Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic, and herbs. Bring to a simmer. Cover and simmer slowly for 25 - 30 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

While the chicken is cooking, prepare the onions and mushrooms (instructions follow).

Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove the reduced cooking liquid from the heat, then discard the bay leaf.

Blend the butter and flour together into a smooth paste (beurre manié). Beat the paste into the hot liquid with a wire whip. Bring to a simmer, stirring, and simmer for 1-2 minutes. The sauce should be thick enough to coat a spoon lightly.

Arrange the chicken in the casserole, place the mushrooms and onion around it, and baste with the sauce.

Shortly before serving, bring to a simmer, basting the chicken with the sauce. Cover and simmer slowly for about 5 minutes, until chicken is hot through.

Serve from the casserole, or arrange on a hot platter. Decorate with springs of parsley.

*Oignons Glacés à Brun

(Brown-Braised Onions)

18-24 peeled white onions, about 1" in diameter

1 1/2 Tbsp butter

1 1/2 Tbsp olive oil

1/2 cup of red wine

salt and pepper to taste

1 medium herb bouquet (4 parsley sprigs, 1/2 bay leaf, and 1/4 tsp thyme)

Heat the butter and oil in a 9- to 10-inch enameled skillet. When they begin to
bubble, add the onions and saute over moderate heat for about 10 minutes,
rolling the onions around so that they brown evenly as possible and being
careful not to break their skins.

Pour in the wine, season to taste, and add the herb bouquet. Cover and simmer slowly for 40-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet.

**Champignon Sautés au Beurre

(Sauteed Mushrooms)


2 Tbsp butter

1 Tbsp oil

1/2 lb small fresh mushrooms, washed, dried, and left whole


Attention: do not salt them until ready to serve.

Place a 10-inch enameled skillet over high heat with the butter and oil. When the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

Browned Potatoes

2 pounds small, "boiling"potatoes or new potatoes

2 Tbsp butter

1Tbsp oil (more if needed)

1/4 tsp salt

Peel the potatoes and cut them into elongated olive shapes all the same size, 2 to 2 1/2 inches long and 1 to 1 1/4 inches at their widest diameter. Cut them smoothly, so they will roll around easily and color evenly when sauteed. (You may save the cuttings for a good leek soup, for example.)

Add enough butter and oil to the skillet to film it by 1/16 inch and set over moderately high heat. When butter is very hot put the potatoes into skillet. Leave them for 2 minutes, regulating heat so butter is always very hot but not browning. Then shake skillet back and forth to roll the potatoes and sear them on another side for 2 minutes. Continue thus for 4 to 5 minutes more until the potatoes are a pale golden color all over, indicating that a seared, protective film has formed over them, so that they will not stick to the pan.

Then sprinkle the potatoes with salt and roll them again in the skillet.

Lower heat, cover skillet, and cook for about 15 minutes, shaking potatoes every 3 to 4 minutes to prevent sticking.

They are done when they yield slightly to the pressure of your finger, or a knife pierces them easily.

Chop parsley and sprinkle on top before serving.

Green Beans

1 pound green beans, washed and with ends cut off.

1 1/2 Tbsp butter

Salt and pepper to taste

Bring 4 quarts of salted water to a boil. Cook beans in boiling water for about 3-4 minutes, until they are cooked but have not lost bright green color. Remove from water, add salt and pepper and butter. Serve.

Pear-Manchego Salad

For 4-6 people

Large bowl of mixed greens, washed and dry

1 large red beet

2 1/2 oz Manchego, shaved

2 pears, peeled and cut into eighths

2 Tbsp balsamic vinegar

2 Tbsp water

Balsamic Vinaigrette

Make a bed of greens in a large serving bowl. Peel beet and grate it raw. Place on top of greens.

Bring water and balsamic vinegar to a boil. Cook pears in liquid for about 3 minutes. Remove and place on bed of beets and greens. Arrange Manchego shavings on top. Serve with Balsamic Vinaigrette dressing.

Voilá!

Calling all Coq au Vin recipes!

Daniel and I are having some friends over for dinner Saturday night. He wants to make Coq au Vin. We've been going back and forth the past few days with recipe ideas and have yet to find the one.

I suggested a Julia Child recipe, but he's not sold. He thinks her recipe seems too quick & easy. He believes the chicken must marinate overnight. (After reading Julie & Julia this summer, I didn't think Julia Child had any easy recipes!).

When I forwarded our guests one email Daniel sent about the dinner, they were not surprised. One even said it was just the type of email he'd expect us to exchange. Nice.

Here it is for your reading pleasure:

I called United Meat market and tried ordering a Rooster. They talked to me like I was CRAZY: “Hey, there is a guy here who wants a Rooster!” Pretty funny. Long story short it takes a week and it is not a Rooster. It is a Capon, which is a young castrated rooster. I’ll stick with organic chicken this time. Hahaha.

Now that the rooster situation has been sorted out, we need to pick a recipe. I'm rooting for Julia Child's. This one and this one are also in the running. Does anyone out there have a Coq au Vin recipe that is even better? If so, I'd love to hear about it.

Daniel plans to do a guest post next week about our Coq au Vin experience (which will also involve a few bottles of Beaujolais Nouveau!). I'm sure that will be a very interesting read.

Pumpkin Chocolate Chip Squares

I've always been a planner. I like to cram a lot into each and every day and when things go as planned, I'm a happy woman. Having a baby has obviously thrown such predictability out the window. Now, if I can just squeeze in a shower, it's a good day.

So, imagine my delight when yesterday, everything went as planned. Nico took two naps, on time. I showered. We even ran some errands in the morning before nap #2. All of a sudden, it was 3pm and I had a free hour to spare. So what did I do? I made Pumpkin Chocolate Chip Squares!

When I made this recipe last week for a Thanksgiving potluck at work, they were a big hit. They were just as popular last night when my mom, brother, sister-in-law to be, and niece came over for dinner. Daniel made us a Brazilian feast (shrimp cooked in a pumpkin!) and then we had some berry crumble with vanilla ice cream, and these squares, for dessert.

They're perfect for this time of year and a nice alternative to pumpkin pie or some of the more traditional fall-flavored treats. I tinkered with the recipe a little and used just a cup of sugar (instead of 1 1/4 cups) and only half a bag of semi-sweet chocolate chips. The squares still tasted perfectly sweet to me.

If you're searching for an easy Thanksgiving dessert, give them a try. I might just make them again myself in a few days.

Pumpkin Chocolate Chip Squares
From Everyday Food
Makes 24
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Directions
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Tofu and Broccoli Stir Fry

I've wanted to to tell you about this recipe for awhile. Since I first started this blog, in fact. The problem is, I could never get a decent picture of it.

I promised last week to write more and obsess about perfection less, so here it is. (Of course, I wish the picture above was more enticing, but time to stop sweating the small stuff. Right?)

This has been my go-to tofu dish for a few years. It's the recipe that made me realize I actually really like the stuff. Daniel on the other hand is still not a fan. He happily eats whatever I make, and while tofu is no exception, he insists on dousing it with whatever condiments he can find.

The recipe comes from Martha Stewart's Everyday Food and it really couldn't be easier. You fry up some tofu till it has a nice golden crust, then toss in some broccoli and a mixture of soy sauce, rice vinegar, garlic and red pepper flakes. Top with toasted cashews and voila, a vegetarian dish that'll truly fill you up.

Tofu and Broccoli Stir Fry
From Everyday Food
Serves 4
1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red-pepper flakes
4 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup cashews, toasted

Directions
1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
4. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
5. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

Ina Garten's White Pizzas with Arugula

In my six and a half months as a mother, I've learned many things.

The one lesson that keeps popping up? The sooner I stop striving for perfection, the happier I will be.

I'm the type of person who pushes myself, sometimes a little too hard, to do things perfectly. Parenthood has only magnified this pressure I put on myself every day.

I'll spare you the psychoanalysis and just say this is why I haven't written in so long.

There have been many things I've wanted to share. A trip here, for one. And the veggie reuben, from here (which was my new favorite sandwich when I started writing this post a few weeks ago, only to be trumped by the one from here this weekend). Or how obsessed I am with the espresso chocolate chip biscotti I seem to eat every Friday from here. And of course I could have gone on and on (and on and on) about how in love I am with my little boy.

I would have loved to write my usual long, detailed posts, complete with photos. But trying to take care of a baby while juggling a full-time job and checking off all of life's seemingly endless to-do's doesn't leave much time for that.

So, I just stopped writing.

That's where this perfection thing gets tricky. It makes me very black or white. I do something full force, with every ounce of energy I have, or I don't do it at all.

It took awhile, but I finally realized that if I kept waiting for the perfect time to write a perfect post, you wouldn't have heard from me for a few more years. At least.

From now on, I'm going to try to write quick posts whenever I can. And for the record, they're going to be far from perfect. Some might just be a few sentences. Or a photo with a blurb. Who knows if I'll ever go back to writing long posts again. Baby steps, ok?

Right now, I want to tell you quickly about Ina Garten's white pizzas with arugula. Daniel and I made them a few weeks ago, and although my memory is hazy these days, I do remember that they're one of the best things I've eaten in awhile. When it comes to describing food, I'm feeling kind of rusty. But these are the words that come to mind when I think of this pizza: golden, crispy, rich, creamy, light, refreshing. You get the idea?

When I told two friends about these pizzas, they were surprised I made the dough from scratch. I promised them, and I promise you too, that this is the best part of the recipe. Do not skip this step! Do not substitute store-bought stuff. This is not the perfectionist in me talking. Really.

Need more incentive? What if I told you that this recipe makes six pizzas? Ina says the dough can be refrigerated for up to four hours, but we had two leftover portions that tasted almost as good when baked the next night. And believe me, you'll want to eat this pizza again the next night (and probably the night after that).

White Pizzas with Arugula


From Ina Garten's Back to Basics

Active: 1 hr 15 min

Total: 1 hr 30 min

Makes: 6 pizzas



FOR THE DOUGH

1 3/4 cups warm (100 to 110 degree) water

2 packages dry yeast

1 tablespoon honey

Good olive oil

4 cups all-purpose flour, plus extra for kneading

Kosher salt

4 cloves garlic, sliced

5 sprigs fresh thyme

3/4 teaspoon crushed red pepper flakes



FOR THE TOPPING

3 cups grated Italian fontina cheese (8 ounces)

1 1/2 cups grated fresh mozzarella cheese (7 ounces)

11 ounces creamy goat cheese, such as montrachet crumbled



FOR THE VINAIGRETTE

1/2 cup good olive oil

1/4 cup freshly squeezed lemon juice

Freshly ground black pepper

8 ounces baby arugula

1 lemon, sliced



1. Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.



2. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.



3. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.



4. Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.



5. Preheat the oven to 500 degrees.



6. Dump the dough onto a board and divide into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.



7. Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper.



8. Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.



9. Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.



10. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

He's here!

It's a good thing I wrote my last post when I did. I had a doctor's appointment the next day, and at first, it looked like our midwife Bonnie was going to let me wait another week for our little guy to show up. Then she did a sonogram to check my fluids. I had very little left.

She instructed me and Daniel to go the hospital immediately. To not stop at home. We were told we'd have our baby by breakfast time the next day.

At first I cried. I hadn't expected things to go this way. I wanted to go into spontaneous labor. I'd expected to wake up in the middle of the night with that first twinge of pain. I was also really looking forward to some chicken tikka masala leftovers for lunch!

I ended up convincing Daniel that we did in fact have time to go home. A Virgo by nature, I wanted to straighten up the apartment, grab our bags and go to the hospital together, not separately, as Bonnie had suggested. I also tried to convince Daniel to let me eat my chicken tikka masala, but that didn't work. He slapped together some sandwiches and then we were off.

When I first got pregnant, I couldn't read much about labor. Just thinking about it made me nauseous. It felt so far off. Especially in the beginning when I barely had a bump. I put it out of my head for the first six months and just enjoyed being pregnant.

Then as my due date drew near, I started to mentally prepare for it. I had read the Girlfriends Guide to Pregnancy and although I enjoyed parts of that book, the author had a way of making everything sound so dramatic and scary.

Then I started reading Ina May's Guide to Childbirth, a book my friend Marie lent me. It was all about natural childbirth, something only my Mom encouraged me to think about. Most people told me I was crazy to even consider it.

My Mom has always made labor sound so easy. Too easy. My brother and I both popped out in under two hours and she claims she didn't feel much of a thing. In fact, she says she could have have done it all over again the next day. I thought she was crazy until I read Ina May's book.

Full of real labor stories written by women who worked with Ina May at her birthing center, it was this book that changed my outlook on childbirth. Each story was more beautiful than the next. Rather than focus on all the things that could go wrong, Ina May's book made me see that labor could be an empowering, spiritual experience. I felt inspired by all these women who had chosen to give birth naturally and peacefully. The more I read, the more I realized that labor didn't have to be as medical and fear-inducing as it's become. For the first time, labor became something to look forward to and my fear about it slipped away.

I started talking to other people I knew who had given birth naturally. One friend suggested a hypnobirthing course. I was already 36 weeks along, but Daniel and I scrambled to sign up and spent three Saturdays working with an instructor who taught us all sorts of breathing and relaxation techniques. I'll admit that some seemed a bit hokey, but there were others that we really liked. Almost every day for the next four weeks, we practiced the techniques at home before bed. I liked the birthing affirmations best. A series of encouraging sentences that I read or listened to each day, they helped me think about labor in a positive way.

This might help explain why I was so upset when Bonnie told me that I had to be induced. I wanted my body to go into labor on its own. Instead, I needed a drug to get things going. I'd heard that Pitocin, the drug normally used during inductions, was extrememly powerful and often made contractions come on a lot stronger and more quickly than they would during a non-induced labor. Luckily, Bonnie was willing to start me off on Cytotech, a drug that was a bit milder.

It took a little while for anything to happen. To pass the time, I text messaged and emailed all my friends and family to let them know what was going on. I sent Daniel out to buy some food and a few magazines, and for a little while, I just hung out with him and my Mom, waiting.

Soon I started having mild contractions. Bonnie kept coming in to check on me periodically. I was starting to dilate, but at a pretty slow pace. She made it clear that if I didn't progress quickly, they'd need to use Pitocin. We begged her to give us one a little more time. She agreed, but the nurses still hung the bag on my IV pole so it'd be all ready in case they needed to use it. Determined to avoid it, Daniel and I walked around the labor ward a few times and less than an hour later, my contractions started to get stronger. When Bonnie came in again, she was happy with my progress and let us skip the Pitocin.

In the beginning, the contractions were manageable. I was able to talk and laugh in between them. I felt in control. Daniel was on one side, coaching me through various breathing and relaxation techniques, and my Mom was on the other, my constant cheerleader. It felt wonderful to have them there.

As my contractions began to get stronger, I needed to move. I'd learned that walking or moving during contractions would help me get through them. Unfortunately, I was required to wear a blood pressure cuff on my arm and a fetal monitor around my belly, which made it hard to move around at all. I had to ask permission to get out of bed and when I did, the nurses hung the wires around my neck so they could hook everything back up easily.

Then came a point where my contractions were so painful that I couldn't pay attention to anyone and needed to fight through on my own. I remember moaning a lot, and when I was allowed out of bed, I went into the bathroom and labored in there, standing up, swaying my hips, anything to help alleviate the sharp, stabbing pains. When the contractions were really bad, I kept thinking that I would never have a child again, that I didn't even know how I'd have this child, that I wanted the experience to be over right then and there. It felt like I was in an ocean and kept getting knocked over by big, violent waves. Right when I was able to stand up and catch my breath, an even bigger one took me down with a force I could have never imagined.

When I was 4 or 5 centimeters dilated, someone told me that the worst was almost over. In my head, I remember thinking "How can that be if I still have 5 more centimeters until I'm fully dilated?" My Mom and Daniel kept telling me I could do it, but I knew I couldn't. The pain was unbearable.

When Bonnie suggested that I consider getting an epidural since my blood pressure was rising, it felt like music to my ears. I knew that if my blood pressure continued to go up, I'd be at risk for a c-section and so, I gave in. I'd given it my all but felt completely exhausted, knocked down and traumatized by the experience. It was too hard to try to have the peaceful, natural labor I had hoped for when hooked up to a bunch of machines and having internal checks every 30 minutes, often during some pretty big contractions.

The anesthesiologist couldn't have come sooner. In my labor classes, I had a hard time hearing about the epidural. The thought of a needle going into my spine freaked me out. But at this point, I felt so beaten up. A little needle in my back seemed like nothing.

It took a little while until I felt fine. I could still feel my contractions but they were much less intense than before. It was around 1am at this point, 8 hours since they'd started the induction, so Bonnie suggested that we all get some sleep before it was time to push.

Daniel got into bed with me, my Mom settled into a reclining chair, the lights were dimmed and the labor mix I'd created on my Ipod lulled us all to sleep. I thought the worst was over, but no, there was still more to come.

A little while later, an alarm on the fetal monitor went off. Eight doctors came rushing into the room. Bright, surgical lights were thrown on, I was told to turn onto all fours, an oxygen mask was thrust over my mouth, and I was given a shot in my arm. I felt like I was in a scene from either Lost or Grey's Anatomy.

The baby's heart rate had dropped significantly due to the intensity of my contractions. The shot in my arm temporarily stopped them to give the baby a break. I was shaking. It only lasted five minutes or so, but felt like an eternity. There was one nurse whose voice I remember vividly. She was stroking my arm and telling me in a calm, sweet voice that if the baby's heart rate didn't go up in five minutes, they'd need to prepare me for a c-section.

All eyes were on the fetal monitor which I couldn't see because I was still on all fours. In my head, I started talking to the baby, begging him to stay strong and to keep fighting and that I'd meet him soon. I'm not sure if that's what did it, but his heart rate eventually did go back up and things became semi peaceful once again.

It was time to push soon after. The end was near and I felt excited, not scared. I couldn't believe that I'd soon be meeting my baby. I know that Bonnie was worried about my blood pressure and his heart rate, so she coached me rather vigorously. The baby's head had been low most of my pregnancy. She said that if I pushed hard enough, we could have him out quickly.

I loved pushing. For once, I felt in control. It was up to me to push my baby into this world and in just 40 minutes, I did. That final push was incredibly painful and for a second I didn't think I could stand it. Then his whole body just slipped out and the pain melted away.

Since I was already six days overdue, the baby had passed his first stool in utero which the doctors were able to detect when my water broke. Immediately after he was born, they rushed him to a table and put a tube down his throat to suck out the tainted fluid that he had inhaled. It took a little while, but finally, after 10 very long minutes, I met my little boy. As expected, it was love at first sight.

Weighing in at 7 lbs, 2 oz, Nicolas arrived with an adorable head of dark hair, his Dad's lips and a cute button nose.

I'd been hoping for an Earth Day baby, but ended up getting something even better. Nico was born on my cousin Christopher's birthday. Christopher passed away a year and a half ago in a tragic car accident. He was only 16. When I found out I was due on April 17, just 6 days before Christopher's birthday, I couldn't help but think that he'd come on the 23rd. To be honest, I wasn't sure how it would make me feel. Now that I see how much joy it has brought to my aunt and uncle, I couldn't be happier that it worked out this way. And I can't help but think that it was meant to be.

The first few days in the hospital were tiring and we couldn't wait to bring Nico home. It's only been 15 days, but so far, we've been blessed with a calm, peaceful baby.

It probably won't come as a surprise that Nicolas has already been to a few restaurants. There was a trip last week to Thomas Beisl, an Austrian restaurant where I satisfied a very intense craving for sausage, sauerkraut, and my first beer. He slept the whole time.

And last Saturday, he also slept through his first Park Slope brunch at The Stone Park Cafe (where the eggs, biscuits and sausage gravy are unreal!).

There was also an impromptu trip to Manhattan to see our friend Josh who was in NYC on a business trip for one day. He was staying at the swanky Gramercy Park Hotel and had keys to Gramercy Park, a place I'd always wanted to visit. It took me 30 years to get there and my little guy just 6 days!

We also spent one afternoon in Prospect Park having a picnic. Once again, he slept most of the time, so we just continued staring at him and taking lots of pictures.

Our friends and family have been wonderful, coming by with adorable baby clothes, all sorts of little toys (including a guitar from his Aunt Margherita and Uncle Dante!), and tons of food to stock our fridge.

I even have more time on my hands than I was expecting since all he does is eat and sleep. Maybe I'll be writing more often than I thought. Might also explain why I finally decided to join Facebook! Our pediatrician told us that the first two weeks are a honeymoon, so things could change any minute. For now, I'm enjoying this amazing experience and the joy it's bringing me, my family and our friends. It's truly been one of the best times of my entire life.

Looking back on my labor, I feel like a warrior. In the moment, it felt traumatic, but now I just feel a million times stronger for having endured it. I understand why so many people opt for pain medication, but I'm still curious about the all natural route. But to do that, I'd need to be in a more peaceful place, such as a birthing center or at home, for it to truly work. I'm still glad I gave it a try.

What's important is that Nicolas is healthy, happy and finally here!

The waiting game

I didn't plan to let a month and a half go by without writing. But with all the pre-baby preparations, the weeks just kind of got away from me. Then, as my due date drew near, I just figured I'd write after he arrived, to let you all know he was here.

That day has come and gone and still no sign of the little guy. Friends and family have been calling, emailing, and texting hoping for some sort of update, but unfortunately, they keep getting the same one. I'm four days overdue at this point, so at least I know I'll finally be meeting my son very, very soon.

As eager as I am for him to get here, so I can finally see what he looks like, and hold him in my arms and and sniff the top of his little head, I have to admit that I've enjoyed these final weeks of waiting.

For one, I'm still not sick of my pregnant belly. I'm going to miss all the kicks and jabs, especially the ones that make my stomach stretch out in certain spots as he tosses and turns. Sure, sleeping isn't the easiest and I wake up at least three times per night to use the bathroom. But I'm sure both those things will seem simple when I'm taking care of a newborn 24 hours per day.

It's both incredible and surreal to be on the cusp of a life-changing event. To know that one of the most euphoric experiences of your life is so close. Sometimes I have a hard time letting myself imagine what his birth will be like. I keep thinking of that moment when he'll be handed to me. I can get a clear picture in my head, but thinking about how I'll feel makes me so emotional it almost hurts.

At the same time, I know as soon as that moment arrives, the ones I've been experiencing these past few weeks will be a distant memory. Daniel and I didn't expect to have all this time without any concrete plans. But I couldn't be happier that we do.

The nursery is all set up. All the baby's clothes are washed and put away, and thanks to a shower at Daniel's office, we now have enough diapers to last us a few months. My bags are packed, the stroller's been put together and our fridge is stocked with lots of frozen food. There's nothing left for us to do!

So, to pass the time, we've been cooking and eating. A lot.

Two weeks ago, my doctor told me to start working from home and to get more rest. Like a good patient, I'm making sure to do that. In fact, I even take a 1-2 hour nap almost every afternoon. But a very pregnant lady can only sit still for so long.

I've made this homemade granola three times in the last few weeks. A few days ago, I made a double batch. Daniel and I love it so much that we wanted to stock up before the baby comes.

Two Sundays ago, on what we were sure was our last weekend as a twosome, we set out on a walk through Park Slope, planning to sit in one spot for lunch. Instead, we found ourselves grazing at a bunch of different places. Our first stop was Willie's Dawgs, home of the high-end hot dog, where we sampled all-natural, grass-fed ones on homemade rolls with sauerkraut, melted swiss cheese and grainy mustard. We've been dreaming about when we'll go back ever since.

From there, we moved on to Trois Pommes, a patisserie that lured us in with the promise of homemade jelly donuts. We sat outside, slowly savoring each of our halves (stupidly, we decided to split just one), powdered sugar sticking to our lips. They were light and not overly sweet and the type of treat I could eat every Sunday (which is why we went back yesterday and I had one all to myself). You'd think that would have filled us up, but according to Daniel, we really hadn't had a proper meal yet. And so we ended our day at Franny's, where we split a warm artichoke salad and a simple tomato, mozzarella and basil pizza.

And then my due date came and went last Thursday and still no sign of our little guy. We'd been staying in every night, expecting to have to rush to the hospital, but when he didn't show up that day, one of the prettiest spring days I can remember, we felt like we still had to celebrate. Soon, emails were flying back and forth with our friends Tim and Judith about an impromptu barbecue on their Brooklyn roof deck with an overzealous menu of spring rolls, sausage, steak, grilled tilapia with a mango cilantro salsa, and chocolate cupcakes with chocolate icing and a sprinkling of sea salt from Baked, a great bakery in Red Hook. We were sure it was our last night before becoming parents. We were wrong.

The food and fun continued on Friday when I took a break from working at home to meet my friends Doug and Karlyn for lobster rolls at Brooklyn Fish Camp (which I think might have better ones than its sister restaurant, Mary's, in the West Village), followed by tangy frozen yogurt at Oko. We also figured out where Jennifer Connelly lives in Park Slope (yes, lent is over, so I'm allowed to say that!).


On Saturday, Daniel and I woke up early and walked to the Brooklyn Botanical Gardens, a place neither of us had ever visited even though we've lived so close for the past seven years.

There couldn't have been a better day to visit. The cherry blossoms are in full bloom, making it a perfect place to take what felt like the gazillionith photo of my pregnant belly. We were amazed by all the parents and kids and bright colored strollers. It made us excited to come back with our own little boy so Daniel can take him to the rain forest room where tropical plants and damp, humid air transport you straight to Brazil.

From the gardens, we walked to Joyce Bakeshop where we refueled with a black and white cookie, banana bread pudding, and my first sip of coffee in over a year. Everywhere we went, people were curious about when I was due. At Corduroy Kid, we spent a long time talking to the Australian owner about both of her labors. Her advice? Go home and have a "nice shag and big spicy meal." She promised that would get things moving.

Later in the day, on our way to visit our friends Joe, Marie and their son Lach, we passed by a restaurant called Tom's that had a line snaking around the corner. We soon learned that it's one of Brooklyn's oldest and most famous breakfast spots. The food looked like standard diner fare to me, but I'm still curious. We'll have to go back after the baby finally gets here. I hear they have some pretty amazing Belgian waffles.

A part of me can't help but think that the baby is giving us all this free time to really, really enjoy ourselves before he sweeps into our lives and turns them upside down (in a good way, of course). And for that, I am very thankful. I feel more relaxed and in love and blessed than words could describe and while I can't wait for this new phase that is so, so close, I'm grateful for these last few moments of peace, freedom and guilt-free relaxation.

But now I'm ready and really want him to get here. Anyone want to place any bets on when he'll finally decide to show up? I'm hoping he's holding out for Earth Day, so we shall see!

As Lach likes to say whenever he checks out my belly, "Baby, come out!"