Baby Gourmet

Lately I find myself regressing to this one question - why should my baby eat bland food? I feel i've finally grown the courage to answer. He shouldn't, and I'm proposing something be done about it.

I know the last thing a baby needs is tons of sodium or peppery spice, but flavor can come from sources other than salt and pepper. Spices, aromatic vegetables, (i.e., onions, garlic, and ginger), and herbs are things we should be using to liven our children's tastebuds.

No more bland baby food! Babies deserve to enjoy their grub too.

Here's some yummy dessert (try to leave some for the baby)...

Pear & Berry Compote

1 Bartlett pear, peeled & diced into small cubes
1/4 cup blueberries
1/2 cup raspberries
1/4 cup water
pinch ground cinnamon
1/2 vanilla bean, seeds scraped out

Place everything into a medium saucepan over medium heat. Bring to a simmer, and reduce heat to low. Continue to simmer for 15 minutes, or until pears are tender. Drain the fruits, reserving cooking liquid. Remove vanilla bean, and puree mixture, adding back as much of the cooking liquid as necesary to achieve desired consistency.

Do It Like a Chef

On the evening of "End of the World Day", I hosted a cooking class at my house.
My students cooked their butts off, creating a meal that anyone would gladly eat as their last.                      
           
Thankfully, it wasn't over, and in the end everyone was reminded to savor life, one bite at a time.

The first course that we made reminded me of the silly beauty of life, and how simple yet incredibly complicated it all is.

Here is my metaphor of a starter - Watermelon Carpaccio with Feta Cheese, Mint & Frisee.   

8 oz block feta cheese
8 oz block seedless watermelon

2 oz pistachios, chopped

1 oz shallot, finely chopped 

1/4 cup mint leaves 

1/4 cup olive oil 

1 tbsp honey

2 tsp red wine vinegar

2 tsp dijon mustard

1/4 cup canola oil 

3 cups frisee

4 quail eggs, pan fried

Slice feta and watermelon into thin rectangular slices (same size), about 3-inches long, and lay them out on a plate in an overlapping fashion. Season with salt and pepper, sprinkle with pistachios and shallots, and set aside.                       

Make Mint Oil: Blanch mint in boiling water for 1 minute, until leaves turn bright green. Remove mint from water and immediately submerge into a bowl of ice water. Drain, squeezing out most of the water, and place into a blender along with olive oil. Blend for about a minute. Strain, and drizzle oil over plated watermelon and feta.

Make Vinaigrette for frisee: In a small bowl, whisk together honey, vinegar, and mustard. Continue to whisk while slowly pouring in the canola oil. Season with salt and pepper, and toss with frisee.

Top watermelon carpaccio with dressed frisee and quail eggs, and don't ever forget to enjoy the simple, extravagent things in life.