What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food
Fanae Aaron
Language: English
Pages: 162
ISBN: 0762760958
Format: PDF / Kindle (mobi) / ePub
How chefs make food an adventure for their kids and get them to eat healthy—and how you can, too!Recipes and techniques for cultivating a love of good food.
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end when Cody says “he’s full” is that sometimes he eats only a few bites of his meal and can get cranky from hunger later. Sortun says, “They know when they are full and when they have had enough. We are not sticklers for that kind of stuff as long as she’s had a balanced meal.” Nguyen sums it up when she says, “You have to give them the freedom to choose, but at the same time you have to focus them, expose them.” Gross keeps it all in perspective. He says, “I believe they have to make their own
liked best. She likes squashes, spinach, carrots, and broccoli. She loves broccoli. “Broccoli stems are sweet,” adds chef and cookbook author Peter Berley, and he peels the tough outer skin off and cooks the stems along with the florets. It is especially important to give picky infants positive experiences with food. I sometimes had to play detective with Cody to figure out which foods he was adverse to and why, and which ones he naturally liked. I built flavor bases from there, giving him a
along the edge of the milk, next to the side of the pan. 2. Place the egg yolks in a stainless steel bowl and whisk to combine. 3. Slowly whisk the hot cream into the egg yolks. 4. Whisk in the melted milk chocolate. 5. Strain the mixture through a fine sieve and chill over an ice bath. 6. Once chilled, process in an ice-cream machine according to the manufacturer’s instructions. 7. Place the churned ice cream into a chilled bowl and fold in the toasted walnuts. 8.
just about anything.” Jason, Bromberg’s son, says, “Sometimes the best thing is the thing that looks horrible. I remember my first time trying asparagus, I’m, like, ‘Ew, I don’t wanna try that!’ and then, when I tried it, I found out that it was really good!” Bromberg adds, “Jason had seaweed soup and thought it was going to be gross, and he didn’t try it the first time at all. And then the second time, he tried it and decided it was pretty cool. We order anything; I am as adventurous as I can
tender. 2. Add the red peppers to the cooking pasta for 1 minute to warm and slightly soften. Scoop out a cup of pasta water and set aside. Drain the pasta and peppers into a colander and transfer to a large bowl. Add the melted butter and half the Parmesan, tossing to coat well. Adjust the seasoning with salt as necessary and add some of the pasta water if the pasta is dry. 3. To serve, twist the noodles into a mound in the center of each plate. Sprinkle the rest of the cheese on top
