Saturday, January 30, 2010

Cauliflower! My favorite!



There's a good chance that as a parent, you probably read "Little Pea" by Amy Krause Rosenthal. It's a fun story about a little pea who, like all peas, have to eat candy every day. And little pea has to eat five pieces of candy in order to have dessert - spinach. My family found the equivalent vegetable dish that is good enough to be eaten as a dessert - cauliflower.

Thanks to Michael Schlow, we discovered the tastiest cauliflower side dish that if wrapped in celaphane, could pass as candy. It's not a sweet dish, but is so good that if it came wrapped in candy wrapper, I'd have a stash of the stuff in my desk drawer.

Adapted from It's About Time: Great Recipes for Everyday Life by Michael Schlow.

INGREDIENTS
1-1/4 lb (575 g) cauliflower florets
(1 small head)

1 cup packed, thinly sliced red onion

1 tbsp butter

1 pickled red jalapeño, thinly sliced

3 tbsp fine, dry breadcrumbs

1/2 oz (15 g) freshly grated parmesan (about 1/3 cup, packed)

3 tbsp coarsely chopped flat-leaf parsley

2 tbsp lemon juice

DIRECTIONS
Heat 1/4 cup oil in large, wide pan on medium-high 1 minute. Add cauliflower. Cook without moving 1 to 2 minutes, until cauliflower begins to turn golden brown. Cook, stirring to brown all sides, until starting to soften, about 5 minutes. Stir in onion. Cook 2 minutes. Stir in butter, jalapeño, breadcrumbs, salt and pepper. Cook until tender but still crunchy, about 2 minutes. Remove from heat. Stir in cheese and 2 tablespoons parsley. Divide cauliflower mixture among 4 plates. Squeeze juice over top.

Sunday, January 3, 2010

2010: Year of the Koodie?

Children of foodies, otherwise know as koodies, gastrokids or taster tots seem to be getting a lot of attention as of late. In addition to several new cookbooks focused on broadening your kid's palette, I recently read these mini gourmands will be featured in several new reality TV shows (check out the article on nypost.com). For example, Bravo is developing a junior version of Top Chef. I can see the quick fire challenge now... create an amuse bouche using go-gurt and lunchables.

And with any new trend (or craze), you come across some backlash.  Some see koodies as a product of self-absorbed, elitist adults. Others claim that these foodie parents are trying to make their kids grow up too fast.

I'm here to say that I'm not looking to create koodies with my own kids or claim to be an expert on how to make your kids *not* be picky eaters (I don't think that's even possible!). Like so many other families,  I'm really not interested in making two meals - one for the grown-ups and another for the boys. I'm not interested in only going to restaurants that offer crayons with their kids menu if we decide to go out to eat. My focus will be about finding good food that my whole family will enjoy - whether it be at a hidden restaurant or a must-try recipe - and to share those experiences. We may end up with our own home version of "Hell's Kitchen" now and then - and I'll be all too happy to share every second of it!

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