Kitchen Kids

Are foodies born or made?Is it nature or nurture that creates baby gourmets? It could be a little of both, especially if parents permit their young ones discover the joy of cooking. Letting them loose in the kitchen and allowing them to cook family meals can not only be a learning experience but also a fun adventure .

This was the subject of the De Gustibus column in today's New York Times Dining section. The piece written by Leslie Kaufman, shows how a teen and a pre teen have become young gourmet chefs. It started with the idea of her and her husband swapping cooking chores with her sons' cleaning up ones.The result is a good lesson in not only cooking but nutrition as well. The boys  not only have to  plan the meals  but also come up with ideas for healthy fare that is beneficial for the entire family.End results? Proud kids and even an even prouder mom. Oh, and some delicious suppers too,

Ms. Kaufman doesn't just let her kids make the usual kid friendly fare like grilled cheese and hot dogs. She lets her boys explore the varied and educational world of international cooking. One night resulted in a shepherd's pie topped with homemade mashed potatoes. Another dinner was an exotic chicken satay. Her eldest even tried his hand at complicated Vietnamese dishes, one called cho which involved pouring a highly seasoned broth over raw steak strips and noodles.Of course Ms Kaufman does go over the menus beforehand to make sure that the chosen dishes are not overly fried or too difficult.

It's a good idea to let kids explore the kitchen at a young age. Doing such not only teaches them about creating a meal but its' nutritional value as well. It also introduces the little ones to the world of good eating.

Faking It

This is season for collective church dinners and potluck parties. We all figure the other people worked just as hard on their casseroles and chilis as we did. Or did they? There may be a surprise on that groaning table - a store bought or premade dish.
That was the subject in yesterday’s New York Times article written by Jennufer Steinhauer in the De Gustibus section. Ms. Steinhauer descries those who bring already made dishes and sweets to everything from church dinners to class bake sales. After all if she could do it even with all her flops, then why can’t other parents? She also has harsh words fo those moms who doctor store bought goodies to look like the real homemade deal. It worked a decade ago when working mothers were encouraged to do so . It’s getting - pardon the pun - stale now.
There is also a rant about those who bring already made dishes to other gatherings. However even she admits that it brings deviation to centuries old recipes. Pot luck dinners date back to the 16th Century when people would stop by their host’s home bearing cooked meal. It was “the luck of the pot” whether they received something good or something so-so. The concept caught in in Colonial America, especially out West., when it was usually brought by a cowboy (perhaps where we get the chili tradition at get togethers?). Potluck dinners kept ethnic recipes within the group. It also kept up tradition. However with premade foods, different tastes and cultures are introduced, shattering old , fusty recipes. It could be a good thing for the next generation who are generally bored at potluck suppers..
　
Should we cheat on our baking and cooking during this holiday season? If you don’t; have the time do so. However be honest about it. People know when there’s lovin’ from the oven and when it’s a fake home bake.