With virtual learning the status quo of education right now, the kitchen has become a delicious math and science lab in some homes.
Besides learning measurements and the effects of temperature on solids, fats and liquids, kids are learning a fundamental skill: how to cook and feed themselves.
Like many restaurateurs, Chef Jeff Mitchell has temporarily closed his kitchen at The Local in North Naples due to state-imposed coronavirus restrictions. However, his kitchen at home is quite active, especially with his two sons, 10-year-old Luke and 8-year-old Truman.
Growing up in a culinary home himself, Mitchell says he does not push his boys but finds ways to allow their interest in cooking to happen organically.
More: Quarantine cooking: 3 SWFL chefs share beloved gadgets, recipes
And: Quarantine kitchen: Chef Gloria Jordan shares recipes from international grocers
“A lot of people never learned to cook growing up and are struggling with day-to-day eating,” Mitchell says.
“Establishing early a healthy relationship with food and cooking is a good thing.”
His tip for helping parents plan quality time in the kitchen while sheltering in place is simplicity.
“The easier and less intimidating the dishes are to make, the more kids will try to be involved and add their 'secret ingredients' to make it theirs," Mitchell says.
"That’s a huge step in actually getting them to eat the food.”
If you’re a parent, or just another one of us stuck in quarantine, who is not particularly adept at cooking, these recipes can serve as lessons for you and your children alike.
Recipe 1: Basic burgers
First up, Mitchell suggests starting with a simple burger.
Take approximately two pounds of 80/20 ground beef (that's 80% lean, 20% fat; grass-fed beef is ideal), and divide it roughly into 6-ounce patties, sprinkling each side with a generous pinch of salt.
COVID-19 Q&A: UF experts on how to safely handle groceries, restaurant takeout
Mitchell likes to grill the burgers, then finish them in the oven with cheese, cautioning, “Obviously an adult needs to operate the grill and make sure the burgers are cooked through.”
Besides getting their hands on the meaty patties, kids enjoying exploring customized toppings such as avocado, lettuce, tomato, cheese, pickles, mustard, even crumbled chips for crunch.
“Kids really get excited about grabbing different ingredients and making the burger their creation," Mitchell says. "Whatever it takes to get them to eat it and discover their tastes.”
Recipe 2: Easy scrambled eggs
If you like to sleep in, “Getting them to prepare their own breakfast should be a goal for any parent," Mitchell says, laughing.
“Luke can knock out eggs like a line cook," he says, admitting it took some trial and error.
"That smile on his face when he serves them is a true smile. He is proud.”
More: One month after dining rooms closed, FL restaurants are devastated, uncertain
While Luke has graduated to preparing perfect sunny-side up eggs, Mitchell suggests a kid friendly scramble to start.
Crack three eggs into a bowl. Add a generous pinch of salt and whisk.
Place a nonstick skillet over medium-high heat. Add a few drops of oil or butter. Add the eggs once the oil shimmers in the pan. Mitchell advises shaking the pan, while simultaneously moving a heat-resistant spatula until the eggs coagulate into soft creamy curds.
Creativity comes by adding cheese and spices.
“Truman, my 8 year old, has decided that he likes thyme on everything," Mitchell says.
"The nice part of that is, if he puts thyme on something, he's going to eat it, and it’s fun.”
Recipe 3: Chicken soup every which way
Thyme also goes well with chicken soup.
This classic is comforting and nourishing, especially in current times, and it’s something Mitchell and his family make weekly.
Their basic broth recipe is 1 gallon of cold water, 1 tablespoon plus 1 teaspoon of salt, and a 1-pound chicken carcass, or two large bone-in chicken breasts.
Bring the water to a boil and simmer the chicken for an hour or two. Add water back in as it evaporates.
The broth is then a blank canvas for adding any variety of ingredients. Mitchell likes using some kind of noodles, dandelion greens, Parmesan and Romano cheeses, and crusty Tuscan bread for dipping.
“My kids like the more home-style chicken soup with carrots, celery, and onion,” he says.
“This is a recipe that everyone in the house loves and can contribute.”
He suggests making a big pot of broth and freezing some. Then change the flavor to match your mood. For a Latin flare, consider adding cumin, coriander, red bell pepper, corn, cilantro, tomato, chicken and/or tortillas. For an Asian twist or a pho-style soup add ginger, garlic, scallion, fish sauce, basil, and julienned vegetables.
More traditional ingredients include rice, chicken, parsley, thyme, green peas and mirepoix, a mix of diced onion, celery and carrot ideally sautéed in butter before going into the broth.
“It’s fun and I get to spend time with them," Luke says of cooking with his parents.
"It makes me feel good.”
It's not just his chef-father teaching him the ropes, Luke’s now learning to make crepes with his grandmother.
Cooking not only offers that sometimes-elusive parent/child time, Mitchell says it also teaches an invaluable life skill.
“We don’t know what will happen to our kids when they grow up and leave. It’s important they know how to nourish themselves — and their families too.”
Gina Birch writes about food and wine for The News-Press and at thebirchbeat.blogspot.com. Follow her as @ginabirch on Twitter and find her on Facebook.
Bonus recipe: The Mitchell family's French toast
Chef Mitchell prefers thick-cut challah bread for this. Brioche is another classic, but any bread you have (sandwich bread, even burger buns) in your pantry, fresh or stale, will work.
Ingredients
4 eggs
1 cup heavy cream (can substitute half-and-half or milk)
1 cup milk
1 teaspoon vanilla paste or extract
1 tablespoon sugar
8-10 slices of bread
butter or coconut oil for sauteing
Powdered sugar to finish
Maple syrup, honey and/or preserves for topping
Mix eggs, cream, milk, vanilla and sugar for the wash. Heat a nonstick skillet to medium-high. Add butter or coconut oil to pan.
Dip sliced bread into the wash, allowing excess to drip from the sides. Place the soaked bread in the hot skillet; cook for a minute or until golden-brown then flip. Cook another minute and serve with powered sugar and toppings.
Optional finishing ingredients: chocolate chips, bananas, strawberries, chocolate syrup, pineapple, etc.
https://www.news-press.com/story/life/food/2020/04/29/quarantine-cooking-kids-recipes-young-and-inexperienced/3032290001/
2020-04-29 15:06:00Z
CBMieWh0dHBzOi8vd3d3Lm5ld3MtcHJlc3MuY29tL3N0b3J5L2xpZmUvZm9vZC8yMDIwLzA0LzI5L3F1YXJhbnRpbmUtY29va2luZy1raWRzLXJlY2lwZXMteW91bmctYW5kLWluZXhwZXJpZW5jZWQvMzAzMjI5MDAwMS_SASlodHRwczovL2FtcC5uZXdzLXByZXNzLmNvbS9hbXAvMzAzMjI5MDAwMQ
Bagikan Berita Ini
0 Response to "Quarantine cooking with kids (or rookies): Recipes for the young and inexperienced - The News-Press"
Post a Comment