In Season: Cooking with Kids
Recipes by Chef Rachel Ponce
Photography by Jennifer Olson
One of the joys of cooking is being able to pass down to children not just recipes but also the experience of creating meals. Watching the fascination on their young faces, as their eyes light up at the sight of a whisk and mixing bowl, is a melt-my-heart moment. In this series of recipes, my son Wrennyn helps me make some family-friendly dishes.
Whether they’re sunny side up à la carte or served with toast with which to dunk, my little kitchen helper loves yolky eggs. Our household has a taste for butternut squash and that’s how this savory bread pudding came about. It works for breakfast or brunch, or the bread pudding portion can be served as a holiday stuffing. Once we created the dish, Wrennyn disappeared into his room before emerging 10 minutes later with the biggest smile on his face and a name for his recipe: Wakey Wakey Yolky Eggy.
Wakey Wakey
Serves 6
INGREDIENTS
1 tablespoon unsalted butter
1 yellow onion, diced
2 cups butternut squash, peeled and diced
2 tablespoons salt, divided
1 cup cream
¼ cup water
8 strips bacon (optional)
12 eggs, divided
1 teaspoon cinnamon
1 teaspoon fresh rosemary, finely chopped
1 tablespoon Worcestershire sauce
4 cups brioche bread, cubed
Microgreens, for garnish
PREPARATION
Step 1
To create butternut squash bread pudding: Preheat oven to 375 degrees F and prepare a casserole dish by coating bottom and sides with butter or nonstick cooking spray. Heat stockpot on medium heat. Add butter and onions. Cook until onions are translucent, about 6 to 8 minutes. Add diced butternut squash and 1 tablespoon of salt. Cook another 5 minutes until vegetables are golden brown. Top with cream and turn heat to medium low, simmering until squash is soft, roughly 15 minutes. Add squash mixture to blender with ¼ cup water and purée until smooth. Set aside.
Step 2
If using, cut bacon into 1-inch pieces. Preheat large sauté pan to medium heat and cook bacon until crispy, roughly 10 minutes. While bacon cooks, line plate with paper towel. Once cooked, use slotted spoon to place bacon on paper towel. To make custard, whisk 6 eggs in large bowl, then add butternut squash purée, cinnamon, salt, rosemary, Worcestershire sauce and bacon. Fold in cubed brioche pieces and add to casserole dish. Cover with foil and bake 15 minutes. Uncover and bake for another 5 minutes.
Step 3
Remove bread pudding and allow to rest while eggs fry. Cooking 3 eggs at a time, break 1 egg into a ramekin and carefully set in pan, repeat for other 2 eggs. Cook for 2 minutes, add tablespoon of water to pan and cover with lid. Cook 30 seconds, then remove eggs from pan. Set aside and repeat with the next set of 3 eggs until all are cooked. To assemble, place bread pudding on plate and top with fried egg and microgreens. Serve warm.
Tajín has a lot of delicious uses but Wrennyn’s favorite application is to add the seasoning to pineapple. We put our heads together on how to best combine these flavors — fruity and zesty spice — in a fun dish. These crispy chicken tenders will satisfy kids and adults. To create a creamier mouthfeel and more sweetness, we added plantain for a full body sauce. The result is savory perfection or, as Wrennyn explains, “Kids need to taste tajín; it’s not spicy, it’s zingy.”
Tajín Crispy Chicken
Serves 4
INGREDIENTS
1 teaspoon unsalted butter
1 onion, sliced
2 teaspoons salt, divided
1 cup pineapple, precut, frozen or fresh
1 cup ripe plantain, peeled and sliced
1 cup chicken stock
1 tablespoon ketchup
¼ cup olive oil
1 cup all-purpose flour
2 eggs, scrambled
1 cup panko bread crumbs, Italian seasoned
Tajín, to taste
8 pre-cut chicken tenders
PREPARATION
Step 1
To make dipping sauce: In large skillet on medium heat, melt butter and add onions. Add 1 teaspoon of salt. Cook for 8 to 10 minutes until golden brown. Add pineapple and plantain. Cook 5 minutes until caramelized. Add chicken stock and let incorporate for 5 minutes. Add to blender and introduce ketchup, blending until smooth. If mixture is too thick, add more stock. Set aside.
Step 2
To make crispy chicken: Coat bottom of large skillet with olive oil and preheat to medium heat. Create dredging station, setting up 3 bowls — one each for flour, egg and panko. Add 1 or more tablespoons of tajín to panko.
Step 3
Dredge chicken strips in flour, then egg, then panko. Carefully add chicken to hot olive oil and salt the strips. (Don’t overcrowd the skillet.) Cook 3 to 4 minutes per side, flip, salt and cook another 3 to 4 minutes per side. Remove strips and place on baking sheet topped with a rack to maintain crispiness. Serve chicken strips with more tajín and pineapple dipping sauce.
When cooking with kids, it’s nearly impossible to avoid dessert. Mint chocolate chip is my son’s favorite and in honor of fall, we incorporated pumpkin in the mix. To get the best of both dessert worlds, we paired this pumpkin ice cream with mint chocolate chip cookies. This recipe calls for use of an ice cream churning machine and though it’s a great investment that makes homemade ice cream a breeze, not everyone has access to one. A high-quality, store-bought brand of ice cream like Negranti Creamery’s pumpkin can be substituted for homemade.
Mint Chocolate Chip Cookie Pumpkin Ice Cream Sandwiches
Makes 8
INGREDIENTS
For the cookies:
1 cup softened butter
1½ cups sugar
2 large eggs and 1 yolk
1 teaspoon peppermint extract
10 drops green gel coloring
3¼ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
12 ounces semi-sweet chocolate chips
For the ice cream:
2 cups heavy cream
1 cup whole milk
1 cup pumpkin purée
¾ cup sugar
1 teaspoon Cook’s vanilla extract
1 tablespoon pumpkin pie spice
¼ teaspoon salt
PREPARATION
Step 1
To make the cookies: Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Use stand mixer to beat butter and sugar together until color is light and mixture is fluffy. Add eggs 1 at a time, then yolk. Add peppermint and food gel (or coloring). In separate bowl, combine flour, baking powder, baking soda, cream of tartar and salt. Slowly incorporate wet ingredients. Once combined, add chocolate chips.
Step 2
Use a small ice cream scoop to ensure dough balls are similar in size before placing on lined baking sheet. Bake 8 to 10 minutes. Cool on pan for 3 minutes. Remove to cooling rack. Cookies should be completely cool before adding the ice cream.
Step 3
To make the ice cream: Chill large bowl overnight. Add to cold bowl the heavy cream, milk, pumpkin purée, sugar, vanilla, pumpkin pie spice and salt. Whisk for 2 minutes until there’s no more grit. (Press the mixture between fingers to test for grittiness.) Churn ice cream mixture in machine for 20 to 30 minutes. Spoon ice cream into container and freeze for at least 3 hours. To assemble cookie sandwiches, spoon a scoop of ice cream between 2 cookies and press gently. Freeze cookie sandwiches for 30 minutes or longer.
