Friday, March 7, 2014

Chef Meals for Kids? Alain Ducasse

People who eat at fine restaurants around the world often want to introduce their children to fine dining early, but don't know how. Famed restauranteur Alain Ducasse has a new cookbook, Cooking for Kids: From Babies to Toddlers: Simple, Healthy and Natural Food, that can help pave the way.

The cookbook emphasizes seasonal ingredients and suggests using only organic produce. Children raised on these recipes, which include a turnip, potato and parsley puree, pumpkin and blue cheese soup and hake with grapefruit and garden peas, are unlikely to be satisfied with children's meals at fast food restaurants.

You can help your children develop a sophisticated palate, and make food that even adults can enjoy, though the squid, cucumber and lime muffins may have lost something in the translation.  Simple dishes like risotto with pumpkin, polenta with zucchini and millet with turnip, zucchini and mint will please any age.

The recipe that really struck me was a simple to make yet rich onion soup, using Melba toast or zwieback. The vegetarian soup was hearty and a huge crowd pleaser.

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