LittleJudeonFood

One kid's adventures in gastronomy

Category Archives: Dinner


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Vive la quiche!

In honor of Bastille Day (and Papa’s return from Paris), Mama decided to make a quiche. She opted for crustless, as who has time to make and pre-bake a crust on a hot summer’s evening? Because I like broccoli (and because we had a bunch of it), she figured a broccoli and cheese quiche would be just the thing.

She figured wrong.

Of course she tried calling it an “egg pie” and a “broccoli pie,” which only made matters worse. After much cajoling, I finally tried a tentative bite. You can imagine what followed.

I knew from first sight that I wouldn't like this.

I knew from first sight that I wouldn’t like this.

Mama asked if I could tell her what I didn’t like about the quiche. I said, “I didn’t like the broccoli, and I didn’t like the egg.”

Well, there you have it. (Truth is, I might have liked it better had there been a crust, as who doesn’t love a flaky, buttery crust?)

Love, Jude

 

Broccoli & Cheese Quiche

A crown of broccoli, cut into small florets (our crowns were small, so Mama used 2)
6 organic eggs
½ cup cream or half-and-half
1/3 to ½ cup shredded cheese of choice (we used Gruyère, but you could use Cheddar, Asiago, Fontina…really, anything you have a hankering for)
Salt & pepper
Pinch of nutmeg (to make this a classic quiche)

Preheat oven to 350°F. Grease a 9” pie plate. (We used butter, as it’s a French dish, after all.) Boil or steam the broccoli until bright green and crisp tender, about 1 minute. Drain and set aside.

Jude on Food: All ingredients that go into a quiche should be cooked.

In a medium bowl, whisk the eggs until broken up and well combined. Add the cream or half-and-half and whisk to combine. Stir in the blanched broccoli and cheese. Season with salt, pepper, and nutmeg. Gently pour into prepared pie plate and bake until set & puffy, about 30 minutes.

Allow to cool about 5 minutes before cutting and serving.


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Redirect your child’s behavior…

…and you can put dinner together pretty quickly. Or so I’m told.

Mama occupied me with a can of chickpeas.

peeling chickpeas/littlejudeonfood.com

She showed me how to squeeze their little tails to pop them out of their skins. (I ate as many as I popped.)

squeeze the little tail/littlejudeonfood.com

Meanwhile, having been inspired by a recipe, she set to work on a dinner that involved rapini, or broccoli rabe. Not to be confused with broccolini (broccoli’s slender cousin), rapini is more leafy than broccolini. It also shares family lineage with turnips. Who knew?

rapini/littlejudeonfood.com

But I’m getting ahead of myself.

What prompted the can of chickpeas was my reluctance to pull the silk off several ears of corn. Have you seen how much silk gets trapped between the kernels? I was in no mood to pluck more than a few strands, so Mama passed the task to Papa and set me up with chickpeas.

All the while, the grill was preheating. When the corn was clean, Mama slathered olive oil on her palms, then rubbed them all over the corn. These Papa placed directly on the grill grates. He sprinkled kosher salt over them, then closed the lid. Every few minutes, one of them went out to turn the ears. Mama said she wanted “a good char” on them. At one point, she called us out to hear them popping!

Meanwhile, back in the kitchen, Mama set some spaghetti to cooking while she prepared the rapini portion in another large pot. The house smelled good with the sizzling garlic and lemon. By the time I was done with the chickpeas (Papa helped near the end), everything was done. The corn was brought to the table, the rapini-lemon-cannellini bean mixture was tossed with the pasta, and we were ready to pig out.

dinner's ready/littlejudeonfood.com

Except, I had eaten all those chickpeas. Still, I tried a bean. And a rapini floret—it was bitter! I did eat my corn, though. What’s not to like about corn on the cob? Luckily, none of the kernels popped in my mouth.

corn eater/littlejudeonfood.comAs I declared, “Good dinner, Mama!” It was made so quickly, and we were done with it so early, that I was able to play a long time before I had my bath. No distraction required.

Love, Jude

Char-Grilled Corn on the Cob

Peeled ears of corn
Olive oil
Kosher or sea salt (and ground black pepper, if desired)
Butter and/or grated Parmesan cheese, to serve, if desired

Preheat the grill. (Mama set it to about medium heat, and the temp gauge said it was around 400°F.) Using tongs, smear a paper towel with oil, and rub the grates. Spread about a teaspoon of olive oil between your palms, then run them around the ears of corn. (They don’t need to be heavily coated, but use more oil if necessary.) Sprinkle with salt (and pepper, if desired). Set ears directly on grill grates then close the lid.

Every few minutes, turn the ears. A char is desirable. Grill for about 10 minutes (you’ll start to hear the kernels pop). Remove to a plate and serve as is, or with butter and Parmesan.


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The Knave of Tarts

That’s what I am. Otherwise known as “Mama’s kitchen nemesis.” We haven’t been posting a lot lately because I’ve been such a culinary critic. Needless to say, we’re both frustrated. And while that might make for some entertaining reading on occasion, I think we’re both tired of the gastronomic deadlock. If only she would make more things like Papa’s erupting Vesuvius bagel …

Now, what with summer around the corner, and with it all sorts of newly sprouting vegetables, Mama’s tart-making machine is in full swing. We’ve made many tarts before. Whether they’re called pies or tarts (or crumbles or crisps or galettes), my favorite involve fruit. And though I’ve learned that tomatoes are indeed a fruit, they don’t count. Witness, the tomato tart:

tomato tart/littlejudeonfood.com

I wanted nothing to do with it. I didn’t even want to eat the asparagus because it was next to it on my plate:

tomato tart with balsamic/littlejudeonfood.com

The balsamic reduction didn’t help matters.  And when Mama tried bribing me to try it with a piece of fruit pie (she had extra dough), I told her, “That’s okay. I had dessert last day [yesterday].”

That’s right. I passed on pie. This is getting serious.

Love, Jude


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Break out the Grill

First, let me wish all the mamas out there a belated Happy Mama’s Day. We had a fun day, as the sun finally decided to grace us with its presence. We even wore shorts!

It was such a nice day that we took out our kayak for the first time.

Mama’s Day was such a nice day that we took out our kayak for the first time.

If you haven’t already, you should bring your grill out from wherever you’ve stored it for the winter. Please don’t wait until Memorial Day. Your grill deserves better than that.

Mama brought home some Idaho-caught rainbow trout from the fish market. Here’s what it looked like: fish heads/littlejudeonfood.com We’ve done whole fish on the grill before. Don’t fear it just because it has a head and eyes. If I can touch the fish, you can, too. Preparation is super simple: stuffed fish/littlejudeonfood.com Salt and pepper the flesh, add a few slices of organic lemon and whatever herbs you have on hand. We used dill, but tarragon, basil, or chives would have been equally good. Mama stuck a couple toothpicks through the bellies to help keep them closed, then she rubbed a little bit of olive oil on their bodies. Ready to go:

Up in the corner you can see Brussels sprouts in their cute little cages.

Up in the corner you can see Brussels sprouts in their cute little cages.

Set them on a hot grill and close the lid. Mama used medium to medium-high heat. It took about 10 minutes, turning them over once. The flesh will be opaque and flaky. easy grilled fish/littlejudeonfood.com The fish should slide out from the skin quite easily, but be careful of the bones. We enjoyed this fresh-tasting fish with grilled Brussels sprouts, chickpea salad, and cucumber salad (which I did not eat—no matter how often Mama tells me it’s “like pickles,” I know that’s just not true). So treat your grill to the way it wants to be treated, and put a fish on it tonight.

Love, Jude


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Ramp it up!

Mama decided a stir-fried rice bowl would not only be a fast dinner but also use up some veggies that had been lying dormant in the crisper. It also gave her an excuse to use the ramps she bought at the market today.

Ramps? Mama told me they’re generally considered a harbinger of spring, along with asparagus and rhubarb. You’ve probably seen them and not given them a second glance. They look sort of like a weak, skinny scallion, except with long leaves. Their main difference from scallions, however, is their strong oniony fragrance and flavor. Imagine eating a raw garlic clove and a scallion. And that’s just the leaves. (Or so I’m told, because I would not try them raw.)

These skinny little onions pack quick a punch.

These skinny little onions pack quick a punch.

Ramps’ flavor actually mellows as they cook, so don’t be afraid to try them in eggs, added into pesto, grilled to top meats, mixed into crab salad—or added to stir fries. Just trim the root ends and peel off the very outermost layer of skin from the bulb. Rinse them well. And ramps should have some purplish coloring to them, so don’t discard colorful stems.

For some reason, I didn't get my rice bowl in a bowl, which made it easier for me to pick out what I wanted.

For some reason, I didn’t get my rice bowl in a bowl, which made it easier for me to pick out what I wanted.

As it turned out, I didn’t know I was eating ramps. I ate the rice, the egg, the peas, and the leftover cooked chicken mama tossed in. There wasn’t an overly powerful garlic or onion taste. I took a tiny bite of squash but left the mushrooms. I don’t care how many times Mama says I have eaten mushrooms before; it doesn’t mean I’m going to eat them now. Mushrooms and squash aside, I declared this dinner “delicious”…although, I don’t know why I didn’t get mine in a bowl. (If you’d like to see what else I’ve helped Mama make along these lines, look here and here.)

Love, Jude

Veggie Rice Bowl with Ramps

Sesame oil (regular or toasted), or peanut oil
Seasoned rice vinegar (plain okay)
Tamari (or soy sauce)
Splash of orange juice (optional)
1 yellow squash, cut into matchsticks
6 oz cremini mushrooms (or mushroom of choice), sliced
2 handfuls sugar-snap peas
6 ramps, sliced (bulbs & leaves)
2–4 servings warmed cooked rice (any variety)
2 eggs, well whisked

In a large skillet or wok, heat a good swirl of sesame oil over medium-high heat. Add the squash and mushrooms and sauté a couple minutes, until they begin to soften. Add a few shakes of tamari, a few shakes of vinegar, and the o.j. (if using). Stir, then add the peas and ramps. Cook until peas are bright green and ramps are wilted.

Meanwhile (or beforehand), lightly coat a small skillet with oil over medium heat. Add the eggs and don’t stir; allow them to set, 2–3 minutes. If you can, flip it over and just sear the other side. (If not, don’t worry about it. The eggs are still cooked.) Remove to a plate or cutting board. When cool enough to handle, roll up the egg like a cigar, then slice cross-wise to make thin strips. (Cut these strips in half, if desired.) Toss into stir fry mixture to heat through.

Put rice in the bottom of a bowl, top with stir fry mixture.

Serves 2 adults and 1 kid

Note: If you’re cooking the rice from scratch, get it going before you even start chopping your vegetables. That way, it will be ready when you are. May also toss in some tofu or cooked pork or chicken, if you have it.


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Make this for dinner tonight (part 2)

If you have a bulb of fennel, some tiny tomatoes, and a few shrimp, you can have dinner ready pretty quickly. Mama says that tomatoes and fennel go together very well. I don’t know about that, but I did enjoy what they did to the shrimp. Though I didn’t devour the meal with nearly the gusto that Mama did, I picked out the shrimp, which were a bit tangy and sweet from the sauce. And it’s so much better when dinner is quick because then I get a lot of time to play afterward.

Love, Jude

It all looks so cozy, doesn't it?

It all looks so cozy, doesn’t it?

Shrimp Braised in Fennel-Tomato Sauce

1 small bulb fennel, cored and thinly sliced
A few slices of onion (optional)
½ pint (1 cup) cherry or grape tomatoes, halved
1 or 2 cloves garlic, minced
Dill (or fennel fronds), roughly chopped
Butter
Olive oil
About 3/4 pound shrimp, peeled and deveined (need not be precise on the amount)
Squeeze of fresh lemon juice
Few grinds of black pepper

In a large skillet with a big pat of butter, sauté the fennel over medium heat until it begins to soften and take on color. (If you want to use onion, cook it at the same time.) Add the tomatoes and continue to cook, stirring regularly, until the tomatoes become melty and the fennel is very soft. There should be a fair amount of liquid by this point—not soupy, but just wet enough. Add the garlic and cook another minute, until fragrant. Add a good swirl of olive oil to the pan, then add the shrimp, nestling it among the fennel and tomatoes. Cook for just a couple minutes, until the shrimp curls and pinks up. (You may want to turn the shrimp over.) Squeeze some lemon and grind some pepper over, then add the dill or fennel fronds. Serve with a good hunk of bread to sop up all the juices. May also serve over pasta or rice.

Note: Why did Mama use butter and olive oil? Because it’s delicious. If you have a large bulb of fennel and want to use up the entire pint of tomatoes, go ahead and use it all. You can’t hurt this dish.


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¡Feliz Cinco de Mayo!

In honor of this Mexican holiday, Mama cooked up a Mexican-inspired dinner. We had an appetizer of plantain chips and mojitos (Papa made me a special one with orange juice). Then Mama made corn pudding muffins, rice with black-eyed peas, and tacos. I helped put the tortillas in the pan to heat them up, and I grated some of the cheese. Mama said I had to be careful with the box grater, or I could cut myself. “Like a paper cut,” I said. “Exactly,” she said.

Mama wanted me to write about taco seasoning because making it is just about as easy as opening a packet—only not nearly as bad for you. You can control how much salt goes into it, and you know how fresh your spices are, so there are no preservatives cluttering it up. I like to smell the spices when Mama opens them, and I’m getting pretty good at naming a lot of them. Mama notes that you can use just a few spices and adjust them to your preference, but here is what she used:

1 tablespoon chili powder
1/2 tablespoon ground cumin
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon Mexican oregano
bunch of grinds of black pepper

Mix it all together then stir into ground beef (or soy crumbles, in Mama’s case) as it’s cooking. This amount is suitable for 1 pound of beef and will make it spicy but not overbearing.

The black-eyed peas and rice are hiding under my tortilla!

The black-eyed peas and rice are hiding under my tortilla!

Even though I sort of deconstructed my taco (it had cheese and avocado on it), I did sample pretty much everything on my plate. And Mama said that was bueno.

Love, Jude


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Make this for dinner tonight

It’s finally warm(ish) today! Very windy, though. Mama and I had to hunt the neighborhood for our missing decoration from the front of our house. Successful mission, but because of it, we needed dinner fast. Papa and I were hon-gree. And Mama did not keep us waiting long.

Because it feels like spring outside, she figured asparagus and peas were the way to go. She boiled water for pasta, and when it was nearly done, she added the veggies. Meanwhile, in another pan, she cooked bacon, and then made a sauce out of the drippings, veggie stock, and cream cheese. Hear me out: It was creamy with just the right bit of salty, and the veggies were brightly cooked and fun to eat! But as in all things Jude, however, I had to be convinced to try it.

IMG_1762[1]

“Awww… I didn’t want THIS dinner.”

One bite was all the convincing I needed. We even sopped up the extra sauce from the pan with bread. How often does that happen?

"I'm a bacon eater!"

“I’m a bacon eater!”

Love, Jude

Pasta with Bacon and Spring Vegetables

8–12 oz pasta of choice, preferably whole wheat
2–4 strips bacon, preferably uncured
1 clove garlic, finely chopped
1/2–1 cup vegetable or chicken stock
2–3 Tbsp cream cheese (Mama used what was left in a whipped cream cheese container, but use whatever you like)
1–2″ tips from 1 pound asparagus (reserve the stalks for roasting)
1/2 cup (or so) peas (add more if you like; frozen peas are okay)

Bring a saucepan of salted water to a boil. Add the pasta and cook 2 minutes shy of what the package directions suggest.

Meanwhile, heat a large skillet over medium or med-high heat and cook the bacon until nearly crispy. Add the garlic and cook until fragrant, 30–60 seconds. Remove the bacon to a plate lined with paper towel; crumble when cool enough to handle. Add the stock to the pan. Allow to bubble, then whisk in the cream cheese until thoroughly combined. (It may want to separate, so keep whisking.)

About 2 minutes before the end of the pasta’s cook time, add the asparagus and peas. When the pasta is cooked and the veggies are bright green, drain everything, then add the pasta and veg to the skillet. Use tongs to coat the pasta with the cream cheese sauce. Serve with bacon crumbled on top.

Note: For added flavor: squeeze a lemon, grind some black pepper, and/or sprinkle freshly chopped herbs over top. Also, you may substitute canola or olive oil for the bacon fat and serve the dish to any carnivores with torn prosciutto instead of crumbled bacon.

 


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Chilly? Make Chili!

From what I can tell, I am too young to become embroiled in chili-making madness. Meaty or vegetarian, spicy or tame, saucy or dry? Any way you serve it, I’m pretty sure I’m not going to eat it. I was all about participating in the cooking of it—can openers are fascinating! But have you seen what chili looks like when it comes together? No thank you. I ate 1 bean so I could be excused from the table, and that’s the last I want to think about it.

Love, Jude

Mama’s Vegetarian Chili

Olive oil
½ sweet onion, chopped (if your onion is smallish, use the whole thing)
1 or 2 colorful bell peppers, chopped
1 or 2 cloves garlic, minced
1 ½ pounds sliced mushrooms (variety of choice)
1 quart home-canned tomatoes or 1 can (28 oz) fire-roasted diced tomatoes, both with juice (regular diced tomatoes work too)*
2 cans (15 oz) chili beans or red kidney beans, rinsed and drained*
1 can (15 oz) lentils, rinsed and drained
Oregano
Chili powder
Cumin
Salt and pepper

In a large pot, pour a generous swirl of olive oil and heat over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the peppers, if you have them (Mama forgot them.), and cook another 5 minutes. Add the garlic and stir for another minute or so. Add the mushrooms and allow to cook until very soft and the moisture they let off is nearly evaporated, say 10 minutes. Add the tomatoes. Once it starts bubbling, reduce the heat a smidge and allow to simmer. Stir in the beans and lentils, then add the spices to taste.

You don’t need the oregano if you don’t like it, and you can certainly use fresh, if you have it. Toss in a bay leaf if you’ve got it, or chili pepper flakes or thyme. Chili powder and cumin are pretty sure bets, though, as are s&p. Simmer until you’re ready to eat it. If you’re looking for a long simmer, then hold off on adding the lentils until you’re almost ready to eat. They just need to be warmed through.

Serve with pasta, mac-n-cheese, or rice; sour cream; chives; shredded Cheddar, cornbread… you get the idea. You can also serve with meat, as Mama did for Papa and me. She used a grill pan and cooked up some country ribs while the chili simmered. (Now those were good.)

Makes about 3 quarts, which freeze well

Note: If using home-canned tomatoes that are whole, chop them, reserving their juice, or simply reach into the pot once you add them and gently squish them. Be prepared for some splatter, though. Look for beans in BPA-free cans (or cook your own from scratch).