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Have You Ever Cooked With Kids?

YumSugar — Mon, 28 Sep 2009 07:50:14 -0700

If you woke up this morning consumed with the dread that it's Monday, cheer up. It's not any old start to the week. Today is Family Day, and millions of Americans will be preparing and sitting down to dinner with their children. The occasion got me thinking that I need to spend more time with little ones in the kitchen - I rarely do so. What about you? How often do you invite kids into your kitchen?

Seinfelds Prevail Over Sneaky Chef in Lawsuit

YumSugar — Fri, 11 Sep 2009 14:00:42 -0700

She may have a famous comedian for a husband, but that's not the only reason Jessica Seinfeld is laughing all the way to the bank. Yesterday, a federal judge tossed out another author's claims that Seinfeld had copied from her cookbook. Seinfeld made a name for herself with Deceptively Delicious, a cookbook that encourages tricking kids into eating healthier food.

Six months before Seinfeld's tome was published, Missy Chase Lapine, author of kiddie tome The Sneaky Chef, warned Seinfeld not to print Deceptively Delicious, citing content similarities. When the book hit the press, Lapine sued the Seinfelds on counts of defamation and plagiarism.The judge ruled that the works are distinct, and that Jessica's book has a "completely different feel." She did leave open claims of defamation against the defendant's husband, Jerry Seinfeld, who made fun of Lapine on Letterman.

While Jerry Seinfeld probably shouldn't cracked a public joke about Lapine, I believe the right decision was made - but maybe that's just because I'm partial to the Seinfelds. Do you think justice was served?

Let's Dish: What Foods Remind You of Being a Kid?

YumSugar — Fri, 21 Aug 2009 03:30:46 -0700

Last weekend, for the first time in a long time, I made the trek out to the Chinese supermarket to buy some Asian ingredients. While in my favorite aisle - the snack aisle, of course - I spotted these Butter Coconut Cookies. I hadn't seen them in years, but immediately I had memories of being in my hometown's Asian grocery store, circa 1985, making the weekly shopping rounds with my mother. Right then, I knew I had to buy them! What foods make you nostalgic for your childhood?

Make Eating Fruit Fun With a Taste Test

partysugar — Tue, 07 Jul 2009 10:15:49 -0700

The other day I got a call from a family friend. "Would you be interested in a peach taste test?" she asked. My answer was an enthusiastic yes! She purchased four types of stone fruit from the farmers market and thought it would be entertaining to taste them all. While she's researching what kind of peach to plant in her garden, I thought the taste test would be a great way to get my dad excited about eating fruit! Normally when I offer him a slice of peach, he politely declines, but when I told him it was a taste test, he was eager to try all four fruits. Conducting a taste test is also a great way to encourage kids to eat more fruit and vegetables. With the farmers markets over flowing with in-season produce, it's an opportune time to purchase several varieties of one item and taste the differences. Here's what we did:

Use all your senses. Before you slice open the peach (or whatever fruit), touch and smell it.
Cut the peaches in half and look at the flesh. Compare and contrast the colors of each fruit.
Slice into pieces and taste. Note how the flavors of one can affect the taste of another. For example, the white nectarine, when paired with the other peaches, tasted horribly bitter. Later, when I went back and took another taste of it, not after eating the others, it tasted sweet and juicy.

Have you ever performed a taste test? What are your tips for getting nonfruit eaters to consume more fresh produce?

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Giada Loves Cooking With Her Family

partysugar — Thu, 25 Jun 2009 10:15:03 -0700

Although her demonstration at the Food & Wine Classic was first thing on Saturday morning, Giada de Laurentiis was full of bubbly energy. In front of a huge audience she cooked three dishes - fregola salad with citrus and red onion, prosciutto lamb burgers, and a ricotta cappuccino dessert - while answering questions from the crowd. Now that she's a mother, it's very clear that Giada is all about her family. Her husband, aunt Raffi, sister, and nephew sat in the front row cheering her on, and she even invited them up on the stage! To learn how Giada set an example for mothers everywhere, read more.

Giada's young nephew, Julian, was eager to get in the kitchen. She promptly found him a stool, and although he couldn't have been 5 years old, she put him to work. "This is how I learned to cook, by being in the kitchen with my mom and grandfather."
The best way to teach kids to cook is by letting them do things hands-on. When Raffi was making the lamb burgers, Julian started to roll small pieces of prosciutto into the shape of a burger. Giada cooked Julian's tiny burgers next to the normal ones.
Don't get mad at children if they don't understand how to cook. Julian started to throw chopped parsley into her dessert and Giada calmly replied, "Thanks Julian. Parsley will be just lovely in that." It was touching to see her not care that the dish was practically ruined.
By adding a lot of fresh flavors, Giada attempts to cut out fat. She advises taking baby steps (like removing the buns from a burger) to obtain a better diet.
Her show shoots 20 episodes per season. She films the cooking segments together, then shoots the party segments and introductions later. It takes two 14-hour days to film one episode.
Like Tom Colicchio and Michael Symon, she uses regular olive oil most of the time and reserves the extra-virgin stuff for finishing dishes and vinaigrettes. Her favorite brand of olive oil is Lucini.

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Come Party With Me: Father's Day - Dessert

partysugar — Wed, 17 Jun 2009 11:30:46 -0700

While planning a Father's Day menu, the most important thing to do is ask dad what he wants. The day will be more special if you involve him in the process. Since my dad is a fan of no-fuss classic cuisine, I originally thought to serve him homemade vanilla ice cream with chocolate fudge sauce for dessert.

Then I came across this recipe for vanilla chocolate popsicles and knew I had to make them! When I was little, my dad and I would often share Klondike bars, so making this variation will recreate the memories. While it's simple, the recipe requires time: get started on Friday at the latest. To look at the technique, read more.

Snowy Peak Pops
From Martha Stewart Kids

Ingredients

2 pints vanilla ice cream, slightly softened
9 ounces semi- or bittersweet chocolate, chopped into small pieces
1/2 cup white nonpareils
Styrofoam block or floral foam

Directions

Fill eight 2-ounce pop molds with the ice cream. Insert a wooden pop stick into each. Transfer to freezer, and freeze until hard; overnight is best.
Place a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Add the chocolate, and stir with a rubber spatula until almost melted.
Remove bowl from heat, and continue to stir until the chocolate is completely melted. Continue to stir occasionally until the melted chocolate is cool to the touch but still fluid, about 8 minutes.
Pour nonpareils into a wide bowl. Unmold the pops one at a time, and dip in the room-temperature chocolate once or twice to coat. Let excess chocolate drip off over bowl, then quickly dip the pop in the nonpareils. Press lightly to adhere.
Set pops upright by inserting their sticks into Styrofoam block. Return to freezer to set, at least 2 hours or overnight.
Uncoated pops will keep in their molds for 2 weeks. Once dipped, the pops will keep in the freezer for up to 1 week.

Makes 8.

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Greg Grossman, Child Caterer, Lands Reality TV Show

YumSugar — Mon, 08 Jun 2009 14:30:58 -0700

Precocious child chefs and foodies - a trend to hit the media circuit last year - apparently aren't over yet. Remember Greg Grossman, the 13-year-old rising caterer on the Hamptons circuit? Now 14, the kid caterer is no longer a novice to the world of publicity, and has recently landed a deal to develop his own television show.

At the National Restaurant Association Show last month, the preteen told the Chicago Tribune of his plans to help out in the kitchen at Alinea, shoot a TV series, and pen a book.

Now Grossman has reportedly signed a contract with Picture This Television, the production company behind Kathy Griffin's show, My Life on the D-List. "The moment we met Greg, we knew he was a one-of-a-kind-talent," said Bryan Scott, a partner at Picture This. "It's not every day you encounter a kid who goes to junior high school during the day and cooks with some of the world's leading chefs at night."

While I do believe that kids shouldn't rush to grow up, there's a pretty good chance that I'll tune into this show out of curiosity. Will you watch a celebrity kid chef on reality TV?

Source

Sunday Dinner: Sesame Chicken With Soba Noodles

YumSugar — Sun, 10 May 2009 06:00:04 -0700

The economy may be down in the dumps, but don't let that hold you back this Mother's Day. Rather than spending big bucks to dine out, have the whole gang - including your mom and the kids - celebrate the occasion by making dinner a budget-friendly activity that the entire family can enjoy.

This quick, healthy meal, which includes fiber-rich soba noodles and crunchy vegetables, packs a flavor punch with soy sauce, sesame seeds, and ginger. To bring the family together with an affordable yet enticing pan-Asian platter, read more.

Sesame Chicken With Soba Noodles
From Real Simple

Ingredients

1 8-ounce package soba noodles
1 pound boneless, skinless chicken breasts
3 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar
2 tablespoons sesame seeds, toasted*
1 tablespoon finely grated ginger
3 tablespoons rice vinegar
1/2 cup extra-virgin olive oil
1 7-ounce package mixed greens
3 carrots, cut into matchstick-size strips or shredded
1/4 sweet onion, thinly sliced

Directions

Cook the soba noodles according to the package directions and rinse under cold water.
Heat the soy sauce and brown sugar in a large skillet over medium heat. Working in batches, add the chicken and sauté until cooked through, about 1 1/2 minutes per side. Transfer to a bowl and repeat with the remaining chicken. Sprinkle the sesame seeds over the chicken and toss to coat.
In a small bowl, whisk together the ginger, vinegar, and oil.
Divide the greens, carrots, and onion among individual plates. Top with the soba noodles and chicken. Serve with the vinaigrette.

Serves 4.

*Note: To toast sesame seeds, cook them in a dry skillet over moderate heat, stirring constantly, until golden, 2 to 3 minutes. Transfer them immediately to a cool plate.

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7 Easy Foods to Make With Your Kids

YumSugar — Fri, 08 May 2009 05:50:48 -0700

If you don't have major plans this weekend, grab your daughter, son, niece, or kid brother and make some meals: here in California, May 9 is Cook With Your Kids Day - so, for inspiration, we've compiled some of our favorite kid-friendly recipes. Just remember: to be safe, never leave kids unattended in the kitchen. Here, you can scope out fun kitchen recipes, ranging from finger foods to dessert.

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Fast & Easy Dinner: Chicken Salad Wraps

partysugar — Wed, 29 Apr 2009 06:50:15 -0700

Get your family excited about dinner with this hands-on meal. Have younger children help shred the chicken and older kids prep and chop the veggies. Then at the table, everyone can assemble a wrap to their own liking.

Don't be afraid to get creative with the filling; red peppers and mushrooms would be welcome additions. For this healthy, uncomplicated, and satisfying meal, read more.

Chicken Salad Wraps
From Eating Well

Ingredients

1/2 cup lemon juice
1/3 cup fish sauce
1/4 cup sugar
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
8 6-inch flour tortillas
4 cups shredded romaine lettuce
3 cups shredded cooked chicken (12 ounces)
1 large ripe tomato, cut into thin wedges
1 cup grated carrots (2 medium)
2/3 cup chopped scallions (1 bunch)
2/3 cup slivered fresh mint

Directions

Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
Preheat oven to 325° F. Wrap tortillas in foil and heat in the oven for 10 to 15 minutes, until softened and heated through. Keep warm.
Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the dressing; toss to coat.
Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately.

Serves 4.

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