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Noodle Kids and Kids Cook French

By Ann Hattes
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Let kids choose new things to try, like one new ingredient to combine with a familiar one when making a bowl of ramen. Start with simple tasks and gradually increase the difficulty. Give the kids their own space to experiment where they can make a mess while you do the real work of preparing the meal.

Very few foods are more loved by kids than noodles. So if you have grandchildren or neighborhood children visiting, remember that noodles are more than a delicious meal, they are also fun. A staple in nearly every kitchen, noodles come in all shapes and sizes and all flavors and textures. Noodle Kids (Quarry Books) takes young cooks around the world in 50 healthy, creative recipes that all can cook and enjoy together.

Ohio chef Jonathon Sawyer shares traditions he looks to while cooking with his own family, offering several tips. Cater to your kids’ personalities in the kitchen. For example, Sawyer’s eight-year-old son only wants a fun project that takes less than 15 minutes. His six-year-old daughter Lulu likes cooking for the family. Let kids choose new things to try, like one new ingredient to combine with a familiar one when making a bowl of ramen. Start with simple tasks and gradually increase the difficulty. Give the kids their own space to experiment where they can make a mess while you do the real work of preparing the meal.

A chapter on noodles describes various kinds from around the world, from Italian bucatini and cannelloni, to Spanish fideo, to Eastern European pierogi to Asian potstickers, Japanese ramen, soba and udon. Learn how to shop for noodles, how to cook them, and how to make them. Sawyer suggests starting with stuffing pastas as they can be stuffed with almost any ingredients.

Sawyer also advises that certain noodles go best with traditional sauces. “Thin, dried noodles go great with olive-oil based sauces. And short, craggy shapes are perfect for chunky sauces.”

The simple-to-prepare recipes include roasted chicken ramen, ginger pork potstickers, wedding soup (aka meatballs and spinach), and crunchy ramen and apple salad. And there are instructions for throwing a ravioli or a ramen party.

Kids Cook French (Quarry Books) offers kids and the adults a world of culture and kitchen know-how as they learn to cook French. It’s authored by Claudine Pepin whose father, world-renowned chef, Jacques Pepin, says “the moment for a child to be in the kitchen is from the moment they are born.”

Featuring classic, simple dishes inspired by French cuisine, the book includes recipes in both French and English and all are accompanied by illustrations by Jacques Pepin. With an emphasis on fresh ingredients and hands-on preparation, dishes include traditional starters, main courses, and desserts. Readers find recipes such as deviled eggs Jeannette, croquet-monsieur, boeuf Bourguignon, gratin Dauphinois, ratatouille, crème brulee, and crepes.

 


 

Grilled Ramen and Cheese

Yield: 4 appetizer servings. Courtesy of "Noodle Kids," Quarry Books. Chef Sawyer likes to think of these “almost like potato latkes, gently assembled and easy to pick up.” He suggests serving with creamy tomato soup mixed with miso, or with onion dip or hummus.

16 ounces fresh ramen noodles

1 tablespoon salted butter

1 bunch scallions, sliced

1 clove garlic, smashed

1 teaspoon paprika

Salt and pepper to taste

2 cups shredded aged cheddar cheese

½ cup grated Parmesan cheese

 

Fill a pot with water and season with salt until it tastes like seawater. Bring to a boil over high heat. Cook the ramen noodles for 8 minutes. Strain them but do not rinse them; you want that extra starch.

In a large bowl, combine the hot ramen noodles, butter, scallions, garlic, paprika, and salt and pepper. Allow the ramen to cool slightly, and then fold in the cheeses. You want to stir gently, but it’s okay if the noodles tear a little.

Line a baking pan with lightly greased parchment paper. Transfer the ramen mixture to the pan and spread evenly to form a ramen cake. The cake should be 1 & ½ to 2 & 1/2-inches thick. Top the mixture with another piece of lightly greased parchment paper. Place cans or heavy lid on top of the parchment paper to compress the cake.

Refrigerate the ramen cake for at least 2 hours and up to 24 hours. Once the cake has cooled, turn it out onto a cutting board, still layered with the parchment. Cut the cake, still in the parchment paper, into 3-inch squares. Remove the parchment paper and press each ramen cake in a panini press at medium heat until golden brown, about 10 minutes.

 

The following recipes are courtesy of Kids Cook French, Quarry Press.

Parsnip-Potato Puree

Serves 8. When boiling root vegetables, always start them in cold water. This will allow them to cook evenly and not be cooked on the outside and raw on the inside. Cut the potatoes and parsnips about the same size so they all cook at the same time.

2 pounds parsnips

½ pound russet potatoes

2 cloves peeled, whole garlic

3 tablespoons plus 1 teaspoon kosher salt

12 tablespoons room-temperature unsalted butter

½ teaspoon freshly ground white pepper

2 tablespoons heavy cream (optional but encouraged)

 

Peel and wash the parsnips and the potatoes. Cut into 1 & ½-inch chunks. Fill a large (12-quart) saucepan half full of cold water. Add the parsnips, potatoes, garlic, and 3 tablespoons of the salt. Bring to a boil and stir well. Turn the heat down to a low simmer.

Cook the parsnips, potatoes, and garlic until fork tender, approximately 30 minutes. Drain in a colander. Mash the vegetables with a hand masher or pass through a potato ricer or food mill.

Fold in the soft butter, 1 teaspoon of salt, and the pepper as needed. For an extra creamy and soft puree, add the cream.

 

Roasted Cauliflower

Roasting vegetables concentrates flavor. Serves 8.

1 large head cauliflower

4 tablespoons canola oil

1 tablespoon kosher salt

½ teaspoon freshly ground white pepper

 

Preheat the oven to 425 degrees F.

Remove the leaves and the stem from the cauliflower and cut it into 1 & ½ to 2-inch florets with 2-inch stems. Large pieces may be cut in half the long way. Toss the florets with the vegetable oil, 1 tablespoon salt, and ½ teaspoon white pepper. Arrange on a lightly oiled cookie sheet and roast in the oven until golden brown and the stems are knife tender, approximately 20 minutes.

 

Clafoutis

Serves 8.

1 tablespoon unsalted butter

2 eggs

2 egg yolks

½ cup all-purpose flour

4 tablespoons sugar

½ teaspoon kosher salt

1 & ½ cups heavy cream, divided

1 teaspoon vanilla extract

8 ounces cherries, pitted (frozen)

 

Preheat the oven to 375 degrees F. Coat a 9-inch glass pie pan with the butter. Beat together the 2 eggs and 2 egg yolks as you would for an omelet. Combine the flour, sugar, and salt in a medium mixing bowl.

Add ¾ cup of the cream to the dry mixture and whisk until smooth. Add the remaining cream and mix.

Stir in the eggs, egg yolks, and vanilla. Whisk until smooth.

Pour the batter into the buttered pie dish and arrange the cherries evenly in the batter. Place the pie dish on an ovenproof tray and bake for approximately 40 minutes until puffy and golden brown on the edges.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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