Feature: Kids in the Kitchen, Part 3
Kids in the Kitchen
Part Three of a Three-part Series on Cooking with Kids By Chef Perry P. Perkins
Now, let’s get to the good stuff . . . the recipes! I’ve chosen these two dishes, not only because the are delicious and simple to make, but also because each allows for nearly limitless adaptation to personal tastes. Omelets and pasta can stand alone or serve as a base for any number of meat and veggie variations. For the first recipe, the basic omelet, we’ll take a crack at one of the most ubiquitous of ingredients—the amazing egg—and learn some tricks for getting the best out of these beautiful little protein bombs. As for our second recipe, Chicken Picatta, we’ll delve into the food of my people and learn the real techniques for making perfect pasta!
Saturday mornings while we watched cartoons together. When I was older he taught me how to prepare the classic filled omelet, as I’m now doing with Pickle (my daughter).
Read Part One of Chef Perry’s “Kids in the Kitchen” at
VancouverFamilyMagazine.com/ kids-in-the-kitchen-1
We like to add things such as sautéed onions, peppers, roasted mushrooms, as well as experimenting with a variety of cheeses and spices.
Basic Filled Omelet Active Time: 5 minutes Total Time: 15 minutes
Photo courtesy of the author
I like my omelet with a side of fruit and a slice of rye toast.
2 eggs 1 tablespoon milk or cream 1 teaspoon butter 1-2 ounces your favorite cheese, shredded 1-2 ounces ham Salt and black pepper Grate the cheese. Dice the ham. Crack eggs into a small mixing bowl. Melt butter in a pre-heated sauté pan over medium heat. Using a fork, beat the eggs together with the milk/cream (milk helps the eggs get fluffy) and a pinch each of salt and pepper. As the eggs cook, gently move the curds around with a spatula, allowing the uncooked egg to run into the gaps to promote quicker and more even cooking. When most of the egg liquid has become solid, allow your omelet to cook an additional 10 minutes without touching.
OMELETS Omelets are one of my favorite meals and were among my first adventures in cooking. Dad would cook them on
When the eggs are cooked through use a spatula to gently fold omelet in half and then slide onto a warm plate. Sprinkle with the remaining cheese.
Photo courtesy of the author
In the first two installments of “Kids in the Kitchen” we looked at some of my favorite tips for getting kids started in the basics of cooking: how to keep them safe in the kitchen, the importance of praise and keeping things fun, and ways to help our littles expand their (and our) culinary horizons.
When the bottom is firm but eggs are still runny on the top, add the ham and cheese reserving a little pinch or two of cheese for topping later.
Quick Chicken Piccata Serves 2 Prep time: 10 minutes Cook time: 15 minutes Total Time: 25 minutes 2 skinless, boneless chicken breast or 2 tenders 1/4 cup apple juice* (unsweetened) Cayenne pepper, to taste 1 tablespoon fresh lemon juice Salt and ground black pepper to taste 1 tablespoon water All-purpose flour for dredging 2 1/4 teaspoons cold unsalted butter 1 1/2 teaspoons olive oil continued on page 18
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Vancouver Family Magazine • www.vancouverfamilymagazine.com • October 2019