Issuu on Google+

American food for Kids


American food for Kids


American food for

Kids

The American food for kids, in its current physical incarnation, is a puny 42 square foot circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a noisy window at the end to the avenue below. [The prior incarnation, the pre-2009 Original Smitten Kitchen, was a whopping 80 square feet with a skylight on top, but we traded it in for an apartment with a dishwasher, elevator, and almost enough room for a tiny human.] What you’ll see here is: A lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes less than five minutes to make. d purveyors. I think food should be accessible, and are certain that you don’t need any of these things to cook fantastically.


Indice FRUITS Apple and cheddar scones.................................................................................7 Monkey cake...........................................................................................................8 COOKIES Monkey Fish .................................................................................................. 11 Strawberry graham tartlets................................................................................... 12 FRUITS Apple and cheddar scones.................................................................................7 Monkey cake...........................................................................................................8 COOKIES Monkey Fish .................................................................................................. 11 Strawberry graham tartlets................................................................................... 12


Fruits


Apple and cheddar scones Makes 6 generous scones 2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2 tablespoon (7 grams) baking powder 1/2 teaspoon salt (3 grams) plus additional for egg wash 6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment 1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics) 1/4 cup (2 ounces) heavy cream 2 large eggs

7

And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy suga little sweet with a shaggy sugared .

Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole applecheddar thing but these, these changed things.

and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in ed over how chefs always like to boast that their.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes.

They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this)

recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody.

American food

8


Monkey cake Makes 3 generous scones 5 1/4 cups (21 1/2 ounces or 609 grams) cake flour 1 tablespoon (1/2 ounce or 15 grams) baking powder 2 1/4 teaspoons (13 grams) baking soda 1 teaspoon (6 grams) salt 1 teaspoon (2 grams) cinnamon 1 1/2 cups (3 sticks, 12 ounces or 341 grams) unsalted butter, room temperature 1 1/2 cups (10 1/2 ounces or 300 grams) sugar [weights corrected 6/23/11] 1 1/2 cups (11 1/2 ounces or 327 grams) packed golden brown sugar 6 large eggs 3 cups mashed or pureed very ripe bananas (about 8 large) 1/2 cup plus 1 tablespoon (4 7/8 ounces or 136 grams) sour cream or (weight will vary) plain yogurt 1 tablespoon (15 ml) vanilla extrac

9

’m pretty serious about birthday cakes. When I think of someone being presented with some shortening spackled quarter sheet cake from a discount grocery chain on their birthday

day they only get to celebrate once a year! Which is like forever if you’re a kid or perhaps the sort of growsad, because lord knows

I could barely eke out this cake on Saturday, and it’s supposed to be, like, my calling, but empathetic-sad because I totally blame lousy, intimidating recipes for making the twolayer

frosting task seem not worth it to go it at home. I hope to make it as easy as possible for everyone to get the fluffy, towering, butter-laden imperfectly frosted

Or, you know, you could plan ahead, but with only a year’s notice, it seems unfair that we should be expected to. After that, it’s just a matter of figuring out how you’d like to approach this into?

slightly crooked homemade cake they deserve for making it through another year. Or, perhaps, one’s entire life to date, for the first birthday set.

10

American food


Cookies


Cookies fish Makes 3 generous scones 6 ounces (1 1/2 cups coarsely grated) sharp cheddar, orange if you can find one you like 4 tablespoons (2 ounces or 57 grams) butter 1/2 cup (2 1/2 ounces or 62 grams) whole wheat flour 1/4 cup (1 1/8 ounces or 31 grams) all-purpose flour 1/8 teaspoon onion powder 1/8 to 1/4 teaspoon table salt

13

If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.

Finally, the higher amount will give you a familiar level of saltiness, i.e. almost as salty as the original cracker. Understandably, many will probably prefer the smaller amount.

I swapped most (but not all, because I copped out) of the all-purpose flour in the original recipe for whole wheat flour, suspecting that we wouldn’t miss a thing and indeed, we did not.

Should you make these with a full amount whole wheat flour (or any other mix of flours), please let us know how it went in the comments as I’m sure many will be curious.

I spied onion powder on the ingredient list of the original crackers and hint of onion, use 1/4 teaspoon instead.

But nobody did. Had they, however, I had my rationale all prepared anyway, which was that I wasn’t going off the deep end,

American food

14


Strawberry graham tartlets Makes 5 generous scones 1 stick unsalted butter, softened 2 tablespoons light brown sugar 3 tablespoons plus 2 tablespoons granulated sugar 2 tablespoons honey 1 1/2 teaspoons molasses (you can swap this with additional honey, if desired) 3/4 pound strawberries, thinly sliced 1 1/2 tablespoons fresh lemon juice 1 1/4 cups ricotta (10 ounces), fresh if you can find it, a full-fat store bought if you cannot

15

If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.

Finally, the higher amount will give you a familiar level of saltiness, i.e. almost as salty as the original cracker. Understandably, many will probably prefer the smaller amount.

I swapped most (but not all, because I copped out) of the all-purpose flour in the original recipe for whole wheat flour, suspecting that we wouldn’t miss a thing and indeed, we did not.

Should you make these with a full amount whole wheat flour (or any other mix of flours), please let us know how it went in the comments as I’m sure many will be curious.

I spied onion powder on the ingredient list of the original crackers and included it because onions and cheddar are a fantastic combina, use 1/4 teaspoon instead.

But nobody did. Had they, however, I had my rationale all prepared anyway, which was that I wasn’t going off the deep end,

American food

16


American food for Kids The American food for kids, in its current physical incarnation, is a puny 42 square foot circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a noisy window at the end to the avenue below. [The prior incarnation, the pre-2009 Original Smitten Kitchen, was a whopping 80 square feet with a skylight on top, but we traded it in for an apartment with a dishwasher, elevator, and almost enough room for a tiny human.] What you’ll see here is: A lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes less than five minutes to make.


Libro recetas