My son came home from school the other day raving about an Egyptian party his history teacher had put together for the students. Part of their lesson was exploring the foods of ancient Egypt and she had put out a spread of “White Wine” (apple juice), “Red Wine” (grape juice) and foods like hummus and pita. Being the little savoury gourmand he is, this is nothing new for him but he did remark about how his friends had not tried hummus before but really liked it. Score one for the teacher in my mind for opening up their palettes in a fun and interesting way.
Although King Tut and his Pharaoh buddies indulged themselves most commonly on beer and bread (no wonder they died so young!), creating fun around food is a great way to get your kids to try new and different foods. With March break ahead of you, try these tips for creating a tasting party for your little ones.
• Blindfold Taste Test – Have the kids close their eyes and see if they can distinguish the taste between different types of berries like strawberries, blackberries, raspberries etc. Ask them to name the fruit, how does it taste and what does it feel like on their tongue.
• Smoothie Surprise – Make 3 different types of fruit and/or vegetable smoothies. Get the kids to taste them and make their guess on what went into the “recipe”. For small children, showcase all the ingredients so they can point out the flavours to help them come up with options.
• Survivor Challenge – Place a selection of different and exotic fruits and vegetables on small plates with bowls as covers upside down on them (a la Survivor) and get the kids to taste them. Make a game out of it by creating teams and challenging them to see which team can try more.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
Please forgive me if the odd spelling mistake creeps into the next 50 lines or so. After straining a muscle in my right forearm yesterday, I’m forced to tackle things one handed. I wish I could say I hurt my arm in a hip and stylish way like practicing hot yoga or fighting over that last pair of half priced boots but no; I did it by stirring a pot of risotto! Those creamy little grains of Arborio rice however were worth every bit of discomfort I now feel.
Why was I even bothering to stand over a stove for 45 minutes when there are so many recipes out there that advocate whacking everything into a pot and letting it do its own thing? Because of something I heard Lidia Bastianich say about 15 years ago that has stuck with me ever since . If you don’t know who Lidia is don’t worry, it’s not so much about Lidia but what her message was. Early on in my cooking odyssey, I sat transfixed in front of the TV watching this little Italian woman showcase how to make risotto. It wasn’t the recipe that drew me in (I didn’t even know what risotto was at the time) but it was how she spoke of the love that goes into the dish as she meticulously stirred the pot. How taking 45 minutes out of her busy day was not a lot to ask of herself when it brought such love and comfort to her family. She talked about taking time to caress each grain of rice with broth to gently coax the starch out, rewarding you with a beautiful meal. Lidia compared cooking risotto to raising her children; taking time to listen to them, surrounding them in love and then watching them emerge into beautiful people.
I’m reminded of her words not just when after a long day I’m too tired to stand over a pot of risotto but every time I set out to nourish my family whether it is through food or simply spending time with them. Life is crazy and tiring but if you put the effort in, it’s amazing the reward you get back. Which leaves me with a sore arm, a delicious risotto and one happy (and well fed) family! Spoil your family today with Lidia’s recipe for Basic Risotto – just remember to switch hands every once in a while! Enjoy!
BASIC RISOTTO
Makes 4 main-course or 8 first-course servings
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Notes: Use this recipe as your main plan for making risotto and then once you master it be inspired by adding ingredients such as sautéed mushrooms, bacon or spinach. The texture of a properly cooked risotto is creamy, with each grain of rice separate and al dente. To achieve that, you are actually coaxing the starch gently out of the grains of rice. Adding cold stock to the risotto may cause the surfaces of the rice grains to ‘seize up’ and seal in the starch, instead of releasing it into the liquid.
Ingredients:
• 1.25 Litres (5 cups) hot chicken broth or vegetable broth
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, minced (about 3/4 cup)
• 1 medium leek, white parts only, chopped (about 1 cup)
• 4 to 6 green onions, white and green parts chopped separately
• 2 cups Arborio or Carnaroli rice
• 75ml (1/3 cup) dry white wine
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter, cut into 4 pieces
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
1. Pour the broth into a medium saucepan and keep it warm over low heat.
2. Heat the olive oil in a wide heavy based stock pot over medium heat. Stir in the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the leek and the white parts of the scallions and cook, stirring, until the onion is golden, about 6 minutes. Adjust the heat under the pan as the onion browns so that it cooks slowly with gentle bubbling.
3. Stir in the rice and continue stirring until the grains are coated with oil and
“toasted” – the edges become translucent – 1 to 2 minutes. Pour in the wine and let it boil, stirring the rice, until evaporated. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice. Bring to a boil, then lower the heat so the broth is at a lively simmer. Cook, stirring constantly, until all the broth has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot broth in small batches – each addition should be just enough to completely moisten the rice – and cook until each batch of broth has been absorbed. Stir constantly until the rice mixture is creamy but al dente; this will take approximately 16 to 20 minutes from the time the wine was added. Adjust the level of heat throughout cooking so the rice is simmering very gently.
4. Remove the pan from the heat; stir in the butter and green parts of the
scallion until the butter is completely melted. Stir in half the grated cheese,
taste the risotto, and add salt, if necessary, and pepper.
5. To serve, ladle risotto into warm, shallow bowls and serve immediately after finishing. Either top each serving with some of the remaining grated cheese or pass the cheese separately.
*Recipe adapted from Lidia’s Italian American Kitchen by Lidia Matticchio Bastianich, 2001
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also a published author and avid blogger who is often called upon for “emergency” cooking and entertaining advice. Pick up a copy of her latest eBook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” for $7.99 at www.groovemamma.com.
As a great Australian saying goes, my two sons are like chalk and cheese. Completely different in likes, dislikes, tastes and habits. Differences are certainly what make the world interesting but sometimes it can be a bit challenging at meal times. My oldest son, who is 8, has a palette like a European; the more savoury and spicier the better. He’s the one diving into the appetizers meant for adults and wolfing down the wasabi peas. I recently overheard him asking his friends what their favourite foods are. Most came back with pizza, pasta and bread where as he shot back with sushi and sashimi and then proceeded to describe every minute detail of it such as seaweed, raw fish, eel and fish eggs! This description was met with gagging noises only boys can perfect but none more choke worthy than my 4 year old son. He falls into the European category too but only so long as it comes with a side of pasta and garlic bread.
My meal philosophy has always been that I will not be a short order cook and as a family we will share one meal, whether you chose to eat it or not is up to you. There may be some nights when the little one goes to bed a bit hungrier than the older one but he never fails to “suffer” through dinner the next night by washing everything down with a big glug of milk. Some parents might consider this cruel but I believe that our kids are born with a fairly flexible palette and it is us as adults who impose certain likes and dislikes on our kids from an early age. In my experience every time an adult tells a child they won’t like a certain food then invariably they don’t. Whereas if you don’t make a big deal of it, keep offering different types of flavours and textures and not get frustrated or give in to the meal demands of a 4 year old, they will eventually open up their minds and their mouths.
It doesn’t happen over night however. For the last few years I have been trying to convince my son that tomatoes are really a fruit and taste sweet. Considering tomatoes are one of my favourite summer foods, I need to get the rest of my family in line with this thinking too!! This year I decided to give my youngest more control over what goes on his plate by having him pick certain vegetables to grow in a container gardens. Cherry Tomatoes which are perfect for containers were a natural choice but we have had great success also with mini cucumbers, jalapeno peppers, baby celery and green bunching onions. All small enough to grow in a few pots on the deck and easy enough for the kids to maintain. They have had a ball watching the plants develop from buds to flowers to vegetables. And they seem to be enjoying the “fruits” of their labour. The other day I spied out of the corner of my eye my 4 year old picking a baby celery stalk out of the pot and munching away on it. Never mind he probably got a bit of dirt and grit in his teeth but he did it by his own doing and not my nagging.
So although the cherry tomatoes are still being enjoyed more by the raccoons and myself than the kids, they are at least involved in their food choices from picking out the types and varieties to how their appear on their plate.
It’s not too late to plant a few veggies in a small pot and get your kids involved – they might just surprise you!
Here’s a cool sandwich idea that satisfies the sushi lover and the non-sushi lover in my family and makes the most of our mini cucumbers we are growing.
CUCUMBER RICE SANDWICHES
Preparation Time: 20 minutes + at least 2 hours refrigeration (up to 24 hours)
Cooking Time: 30 minutes
Makes 32
Ingredients:
• 4 cups cooked warm sushi rice
• 2 ½ tablespoons rice-wine vinegar
• 1 teaspoon salt
• ½ cup cream cheese, room temperature
• ½ English cucumber, thinly sliced
• 2 tablespoons sesame seeds
1. Line a square glass baking dish with plastic wrap. Toss warm rice with vinegar and salt in large bowl. Firmly press half into dish. Spread with ¼ cup cream cheese. Layer half the cucumber slices on top, overlapping. Repeat. Cover with plastic; top with a weighted baking dish. Refrigerate at least 2 hours or overnight.
2. Lift out; transfer to cutting board. Cut into small rectangles. Dip 1 short and 1 long side of each sandwich in sesame seeds. Serve within 4 hours.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer and avid blogger who is often called upon for “emergency” cooking and entertaining advice. Pick up a copy of her latest eBook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” for $7.99 at www.groovemamma.com
Do you ever find yourself so immersed in the daily tasks of life that time just seems to escape from you? You keep meaning to pick up the phone and say hello to a friend you haven’t spoken to in ages but you get so wrapped up in your own life that the days turn into weeks which turn into months. I know I do. Now if the relationship is solid, you can pick up where you last left off without missing a beat but sometimes it does take time and effort to keep those friendship fires burning.
Last week I had the good fortune to meet a group of ladies that reminded me how important it is to keep throwing those logs on the fire! I gave a cooking class to 8 wonderful ladies who have been meeting for dinner once a month for over 35 years. Together they have gone through marriages, divorces, births, deaths, illnesses, adversities and triumphs. The one constant however has been their friendship and their ability to take time to nurture it.
In planning the menu with two of the ladies, I thought “What could I possibly teach these women that they haven’t already experienced together?” I’ve never struggled over a menu so much before but in the end, it didn’t matter what I prepared for them. I could have served them a peanut butter and jam sandwich and they would have been happy! They were content to share each other’s company again; talk about what was going on in each of their lives and to share with me some wonderful stories of their dining adventures together. What a treat!
After a long 5 hour class, I went home exhausted but thrilled and inspired to meet this great group of friends. It was too late to call any of my friends that night but come the next morning I was the queen of the social butterflies! So ladies, “Come on over. You bring the wine, I’ll make the peanut butter sandwiches and let’s talk about nothing but everything!”
Sweet Potato Fritters are the perfect sharing food to nibble on with a glass of wine. I make them in batches and freeze them in advance. Then when it’s time for some girl company, I pop them in a 375 oven for 20 minutes or until they’re heated through. A bit more work than a peanut butter sandwich - but then aren’t your friends worth it?
Ingredients:
• Vegetable oil
• 800g sweet potato, peeled and coarsely grated
• 6 green onions, chopped
• 1 teaspoon grated lime zest, green part only
• ½ cup coriander leaves, roughly chopped
• 2 red chillies (preferably Serrano), seeded and finely chopped
• 75g ( ½ cup) plain flour
• Salt and pepper to taste
• 3 eggs, separated
• 1 cup sesame seeds
• Sweet Chili Sauce, for dipping
1. Heat 1 tablespoon vegetable oil in a large non-stick pan, add sweet potato and stir over high heat for 3-4 minutes or until just soft. Remove from heat, cool slightly.
2. In a medium bowl, combine cooled potato, green onions, lime zest, coriander, chillies and flour. Season to taste with salt and pepper. Add egg yolks and mix until well combined.
3. Using an electric mixer or hand held mixer, whisk egg whites until soft peaks form, then gently fold into sweet potato mixture. Shape ¼ cupfuls into 12 small rounds (about 5cm diameter).
4. Place sesame seeds on a plate. Coat the fritters all over with the sesame seeds, using your fingers to press the seeds down. Place on a baking tray, lined with parchment paper, cover and refrigerator for 2 hours. (Note: The fritters can be prepared and kept in the refrigerator up to 24 hours.)
5. Heat enough oil to cover the base of a large non-stick frying pan and cook fritters, in batches, on both sides. Drain on paper towel. (Note: Cooked fritters can be frozen in an airtight container. Reheat in a 180C/375F oven until heated through. Approximately 30 minutes for frozen and 20 for defrosted fritters.
6. Serve fritters on their own or with a sweet chili sauce for dipping.
Nadine Hughes is the creator and owner of, The Cook’s Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer and avid blogger who is often called upon for “emergency” cooking and entertaining advice. In addition to The Cook’s Companion, Nadine launched the internet based The Menu Companion in February 2008, which markets and sells comprehensive menu planners that focus on the planning and preparation of dinner parties.
Look for Nadine’s first ebook “Groove Mama – Rediscover Your Fun Side By Throwing a Great Party” available for CAN$7.99 at www.groovemamma.com.
