FamilyFood

Thoughts on raising "gourmet" kids

This is something that has been weighing a lot on my mind lately...I am really bothered by the presumption that some (not. all. and I mean that) childless people who consider themselves to be "foodies," "gourmets," or "gourmands" have that those of us who try to raise kids to appreciate good food are insincere impostors. Or that we use our interest in cooking and appreciating all varieties of food as a "status symbol for the 'urban sophisticate.'" I know it shouldn't bother me, and, honestly, I'm not losing sleep over it, but it grates nonetheless.

I recently addressed this in a post on Strollerderby, a blog for which I am paid to write.

I read lots of food blogs because well before having kids I loved and appreciated cooking and eating delicious meals, and that love didn't die the minute I squeezed my children from my loins.  Many of the food blogs I stumble across happen to be written by people that don't have kids, and I am just blown away that so many food bloggers (again, not. all. because I know I am going to get shit for it since nothing riles up the interwebs like breeders on a tear) presume that children eat chicken nuggets and macaroni and cheese for every meal, or worse, should eat chicken nuggets and macaroni and cheese for every meal saving the good stuff for the adults. Or if they do see children gobbling up nigiri sushi topped with flying fish roe and quail eggs (my kid), they titter, "Oooh, how quaint." (Would they say that to a Japanese kid?)

my girls in the tatami room at Akasaka in Honolulu

I have never understood why there is a difference between "adult food" and "kids food" and never will.  You don't see kids' menus at most ethnic restaurants or in other countries, why has that been engrained as "okay" in American culture?

For many parents like me, it's not about being competitive or au courant, it's about continuing a tradition of eating. My taste buds didn't get switched on the moment I was 18 and went off to college to experience "the mysterious Indian food" with my dorm friends. I grew up eating sushi, caviar, spicy Korean, and sublime Chinese food etc. because my parents had no issues or hang-ups about food and felt it was natural to expose us to the things they enjoyed eating.

I think the way I was raised makes me damn lucky.  If my palate is even the slightest bit refined (by whose standards, I don't know), it's my parents that get the credit. They taught us to appreciate the best foods by cooking well and taking us to white tablecloth restaurants and expecting us to behave. Or else.

When I moved from Rome then to Hawaii and then on to California as a junior high schooler in the early 80's, I went to school with kids who, for the most part, weren't like me. How could someone my age have never tasted abalone or prosciutto? It was incredible to me. Again, "me" being the product of my parents' house.

"fighting" over assorted antipasti at Christmas Day lunch

By the way, I don't have a huge problem with foods that come from cans or boxes, not at all. I prefer not to make all my meals that way, but there is a time and place for convenience. The worst kind of food snob in my opinion is someone who poo-poos the occasional convenience meal. Those kind of food snobs can pretend to be anything they want on their blogs and/or in front of their friends, because they'll never write about their secret love of Ranch Doritos or margarine or Slim Jims or whatever their junk food weakness is. I don't trust those people because everyone has a weakness.  Everyone. I am a huge fan of Zatarain's mixes, Barbara's Potato flakes, frozen pot stickers, and Maneschewitz Matzo Balls. We parents are busy, some nights we take short cuts.  It no wonder that ads for things that come in boxes and cans are targeted at us. Do we have to rely on them every night?  I hope not. I started this food blog to show parents that quick and tasty meals could be prepared just as quickly as opening a box or can.

So that's my rant for now. I so enjoy reading the food blogs written by the childless—they get to travel to fun places, go to the best restaurants, and throw the best parties.  They can shop farmer's markets or specialty grocer's in peace, taking time to savor everything.  I just hope that the next time they see a parent next to them in line at the cheese shop or Asian market they view us for what we are doing: continuing a tradition for choosing, cooking, appreciating, and eating really delicious foods, and not as some pretentious novelty act.

Creamy Dreamy Broccoli Soup

I love creamy veggie soups of all kinds, especially on cold nights. For tonight's dinner, I whipped up a warming batch of cream of broccoli soup.  It took about 30 minutes from prep to plate.  My preschooler ate two bowls but I'm convinced it was mainly because (her observation) it "looked liked mint chip ice cream."

CREAMY DREAMY BROCCOLI SOUP

I use a lot of broccoli in my soup.  It gives the soup a vibrant, green color that I can't quite capture with my (non SLR) camera (at dusk) even though I push it to the limit.  If you don't have a stick blender (get one!) puree the soup in batches in a blender BEFORE adding the half-and-half, then add the half-and-half to the puree.

• enough olive oil to just coat the bottom of a soup pot
• a pat of unsalted butter
• 1 large onion, chopped
• 3 cloves garlic, smashed
• 6 cups of broccoli florets (I buy the giant bag from Costco and used about 1/3 of the bag)
• 1 large russet potato, peeled and chopped or 5 new red potatoes (what I had on hand, I didn't bother peeling them)
• 1 box organic free range chicken broth
• 2 cups half-and-half or milk (I used the former)
• a grating of nutmeg
• salt and *white* pepper

In a soup pot, heat the oil and butter over medium heat. Add the onions, garlic, and a little salt, and cook until onions are soft and translucent.

Add the broccoli, potatoes, broth and bring to a boil. Don't worry if broth doesn't completely cover broccoli. Turn heat to low, cover, and simmer until the broccoli and potatoes tender, about 20 minutes.

Add in half-and-half and stick blend the entire mixture off heat until a smooth puree is achieved.  Return to low heat and warm through but do not boil. Add nutmeg and adjust salt and pepper.

One Pot Dinner: Arroz Con Pollo

Tonight is "Mexican Monday" in our house and we were going to have tacos, but when I woke up this morning, I was thinking about Arroz Con Pollo. Elise Bauer posted a recipe recently, and I haven't been able to get it out of my head.  I haven't a clue about it's origins (Cuban? Spanish?) and I don't know whether my recipe is at all "authentic," but since my unofficial culinary motto is "variations on a theme," this is what I went with:

ARROZ CON POLLO

I was after a saucy, slightly soupy even, one pot dish. Using brown rice gives the rice a chewy, almost barley-like consistency.  And for those who aren't crazy about brown rice, this is a clever way to disguise it.

• 8 chicken thighs
• salt and pepper
• olive oil
• one large onion
• 3 cloves of garlic
• 2 cans of fire-roasted diced green chilies
• 1 15 oz. can of fire-roasted tomatoes
• a pinch of saffron
• 2 tsps of chicken base (or 2 bouillion cubes)
• 1 1/4 cups of uncooked brown rice
• 6-8 large green pimiento-stuffed olives (whole or sliced in half width-wise)
• 1 1/2 cups of lager or pilsner beer (just not dark beer)
• water or broth (if needed)
• 1/2 can or jar (about a cup) of petite sweet peas, drained (Yes, canned! They are one of my guilty pleasures. Okay, frozen is fine, but canned adds a little sumthin'-sumthin'.)

Add oil to a large (lidded) saute pan and heat to medium-high. Salt and pepper the chicken and saute until nicely browned on both sides.  Remove to a plate and keep warm.

Add onion, garlic, green chilies to pot and saute until onion is soft. Stir in tomatoes, saffron, and chicken base. Return chicken and any accumulated juices to pan. Reduce heat to medium. Cook for 10-15 minutes, flip chicken once during cooking. Add rice, beer, and olives, reduce heat to low, cover and continue cooking until rice is tender, about 45 minutes. Check periodically and if rice is looking too dry add a little water or broth if needed. Just before serving, stir in peas and warm through.  Serves 4-6.

Serve with a green salad on the side, or for a heartier meal (to serve more people) serve seasoned black beans as well.

Free Pancakes Tomorrow at IHOP

Tomorrow is free pancake day at IHOP.  A short stack is free (one per person) tomorrow (Tuesday) from 7AM until 10PM.  All they ask is that you consider making a donation to the Children's Miracle Network.

My toddler is having some stitches removed tomorrow morning and I think I know what her "treat" will be.

Meal Planning Monday

I'm writing this up Sunday night and I wanted to share that in honor of Chinese New Year, we had "Chinese" Chicken Salad and potstickers for dinner.  It's the first Chinese New Year in a long time that we haven't had a Chinese banquet dinner either with family or friends.  I did miss that a little bit, but our not-so-authentic dinner hit the spot. I've had a craving for Chinese Chicken Salad lately.  I like it when the dressing is spicy from the addition of Coleman's powdered mustard and I like lots of fresh cilantro in it, too.  Bunny, my preschooler, got a big kick out of having a celebratory meal that she wasn't expecting.

Here's what's up this week. What are you cooking?:

• Mexican Monday—Tacos, refried pinto beans with shredded cheese on top
• Tuesday—Jambalaya with andouille sausage and peas, sauteed crispy cabbage with bacon
• Wednesday (Sandwich night)—chicken salad sandwiches, homemade cream of broccoli soup
• Thursday—Fish, probably wild-caught cod, haricot verts, something potato-y
• Friday—take out
• Saturday—date night
• Sunday—Kalbi (Korean beef short-ribs) with quick kimchi, rice, lettuce wraps

Also this week Bunny and I are going to bake four loaves of crusty bread (to eat and freeze) and will probably make a batch of chicken matzo soup for Wallie, my toddler, who has a terribly cold.  I'm sure she'd like something warm to drink other than Korean "baby" barley tea (I can't help buying it, I love the box) and yuzu/citron tea.

Happy Year of the Boar!

(I know, it does seem cruel to include this photo, but it is a food blog!)

Quick and Dirty Snacks: Roasted Garbanzos

All you need for this tasty snack is a can of garbanzos, some seasoning, a pan, and and oven. Place drained garbanzos in a shallow roasting pan.  Drizzle with olive oil and seasoning of your choice (salt, garlic salt, lemon pepper, or my personal fave: zatar spices mixed with a pinch or two of sugar), shake to coat, roast at 400º for 25 minutes. (I have a convection oven, if you don't check the garbanzos about 10 minutes in to ensure they aren't burning.) Shake pan half way through cooking.  Let cool slightly and serve warm or at room temperature. My kids love this, and are eating it right now.

[photo: Stefania Pomponi Butler]

Lemon Bread for Valentine's Day

This is an adaptation of a recipe that's been floating around my circle of pals for a while now.  It's one of the easiest things you'll ever bake.  (I tell you this because I really don't like baking and I love to make this.)

MEYER LEMON TEA BREAD WITH RUM-LEMON GLAZE

• 1 ½ cups All Purpose Flour
• 1 cup sugar
• 1 teaspoon baking powder
• ½ teaspoon Salt
• 2 large Eggs
• ½ cup Milk
• ½ cup melted unsalted butter, vegetable oil, or a blend of vegetable and light olive oil (my fave)
• zest of one small Meyer lemon
• Rum-Lemon Glaze (see below)

Mix flour, sugar, baking powder, and salt in a large bowl. In a small bowl, beat eggs, milk, butter/oil, and lemon peel until blended. Mix liquids into flour mixture until smooth.

Pour batter into a greased and floured loaf pan. Bake in a 350º oven until a toothpick inserted into the center comes out clean (40-50 minutes). Meanwhile, prepare Lemon Glaze. Leaving loaf in pan, use a long skewer to poke numerous holes (15-20) all the way to the bottom of the loaf. Slowly drizzle hot glaze over the top.  Don't worry if it seems like a lot of glaze, the bread will absorb it, I promise. 

Let bread cool in pan on a rack for 15 minutes then run a knife carefully around the loaf and turn it out onto a rack to cool. Wrap in plastic wrap if you want to store. Serve at room temperature, preferably the next day.

Rum-Lemon Glaze

• juice of 2 medium Meyer Lemons (approx. 4 tbsps)
• a splash of dark rum (or cognac would work, too)
• a good handful of confectioner's sugar (1/2-1/3 cup)

Put all ingredients in a small saucepan.  Cook over medium heat stirring constantly until sugar has dissolved. Remove from heat and keep warm.  (You can omit booze if you like.)

[photo credit: Stefania Pomponi Butler]

Meal Planning Monday (er Tuesday)

Thank you (you know who you are!) for reminding me that I completely spaced on this.

Monday—We had lamb chops, roasted red potatoes, and salad
Tuesday—Tortellini with bacon and peas, salad (I'm also baking lemon bread.)
Wednesday—Sandwich Night: Grilled Swiss cheese and tart apple on whole grain bread, tomato soup
Thursday—Belated V-Day dinner with J.; kids will have pizza
Friday—not sure yet
Saturday—Date Night!  I'm hoping for spicy Indian or Korean food.
Sunday— (tentative plans for dinner with friends)

What are you making this week? Links please!

Impulse Buy of the Week: IKEA Scandic Swiss Cheese

The Scandinavian cheeses from IKEA are yummy and usually a great buy.  I loaded up on some for a cheese platter for our Superbowl party, but my favorite by far was the Scandic Swiss.  It's not too sharp, buttery, and pleasantly nutty.  And for around $6/pound it's a great deal, too. Best of all, it's a kid-approved snacking cheese.  If you live near and IKEA hit up the cheese section on your way out!

Dinner in 10: Kielbasa and Sauerkraut

This was dinner tonight. It wasn't at all fancy, but it was quick, tasty, and—since it cooked in one pot—easy to clean up. Which is what I am all about on a Sunday night.

KIELBASA 'N KRAUT

(Or "Dicks 'n kraut" as my husband calls it.)

• 1 polska kielbasa (Hillshire Farms, etc.)
• 1 quart of jarred sauerkraut
• a half-palmful of whole caraway seeds

Bring 1-2 inches of water to boil in a covered pan. Meanwhile rinse and drain sauerkraut. When water comes to a boil, dump in sauerkraut and caraway seeds then place whole kielbasa on top. Cover, reduce heat to medium, and cook 10 minutes.

While dinner is cooking you can make a simple green salad or just slice up some fruit. 

Remove sauerkraut from pan with slotted spoon or tongs and arrange on a platter (toss with a bit of butter if you like—I like buttery kraut).  Slice sausage and serve atop sauerkraut. Serve with spicy-hot mustard on the side.