Winning recipe for picky eaters

At our journalist’s table, the shrimp risotto turns smiles into sulky pouts. Roasted chicken causes disdainful grimaces. Even the pizza recently sparked recriminations on the eldest’s birthday. Cooking for the little ones is sometimes anything but child’s play.

Veronique Larocque
The Press

This fall, a few recipe books are coming to the rescue of parents. On the menu: dishes that will appeal to young palates or that they can cook by themselves (with a little help). What is the secret for a recipe to charm difficult children? The Press sought advice from the authors of these books.

Vary the textures

When chef Jens Ruoff was young, his parents sometimes served him simply blanched Brussels sprouts. “For me, that was the worst thing. This is the most terrifying way to eat a Brussels sprout. It’s soft, not seasoned,” says the co-owner of the very popular Montreal restaurant Butterblume. According to him, when you’re little, “textures play a huge role” in the appreciation (or not!) of a dish.

In her series of cookbooks for cooks aged 5 to 8 MiniMiniMenu, the chef attaches great importance to this element. Forget the steamed broccoli which, like Brussels sprouts, children sometimes abhor. Those of his volume devoted to picnics are “tanned” and accompanied by a sauce. “Anything that is crispy, roasted, caramelized, it’s tastier”, indicates the one who was notably inspired by the preferences of his daughter Agathe, 8, to write with his wife, Elizabeth Delage, and her friend Jeanne Joly three cookbooks in which adults are only assistants to chefs.

Focus on simplicity

“When I serve a dish to my son, it must be very simple. Not too much toppings on top. Not a big portion,” says Joanna Fox.

It is with these elements in mind that this cooking enthusiast worked on the visuals of her first recipe book, The little critics, with photographer Dominique Lafond. No complicated assembly among the dishes offered in this book which brings together winning recipes from the offspring (or entourage) of 80 Canadian chefs. Besides, take comfort: even their children sometimes sulk in front of their plate, guarantees the one who is also deputy editor-in-chief ofSHE Canada.

Add a little magic to dishes

“To outsmart the picky eaters, you have to use a few tricks. […] Put a little magic in their lives, “believes Caroline Savard, author of the books Perfect recipes for children who are a little (a lot) difficult and very recent “Wow” desserts – 75 recipes that are too fun to cook with children.

Simple additions can turn a mundane snack into a delight, says the mother of three, ages 9 to 15. For example, she sometimes sprinkles a few candy confetti into her daughter’s yogurt, which suddenly makes it “special.” “It’s been her day,” says the one who has been sharing her recipes and parenting tips for eight years on the wooloo.ca site.

Giving a funny name to a dish also changes the child’s perception of it. In The little critics, we find in particular the “risotto of the incredible Hulk”, of the chef Dyan Solomon. Something to please any superhero in the making. Changing the shape of a food can also appease finicky foodies.

Dose the novelty

Joanna Fox noticed that her 6-year-old son was more willing to try a new dish if it was accompanied by a food he already enjoys. For her part, Caroline Savard has found that when a dish resembles another adored one, the young person will be more likely to want to try it. An example ? Carrots or turnip in the shape of french fries. “It looks like a normal fry, so it reminds the kids of a positive memory. »

She also says that mixing two dishes that don’t seem to go together is fun for little ones. “For example, in my first book, I made a breakfast sundae. »

Invite the kids into the kitchen

Involving your offspring in the choice and preparation of meals is the best way to interest children in what is on their plate, think the three authors interviewed. “I believe that children should be involved in the kitchen so that we can transmit to them a certain passion or, at least, a certain interest. […] He thus sees that it can be a pleasant activity. It can be fun to cook and enjoy the result with the whole family”, believes chef Jens Ruoff.

The children around you do not seem to want to get their hands dirty? Start with the desserts, suggests Caroline Savard. “These are the easiest recipes to attract a child to a kitchen,” says the one who speaks from experience. At home, if she pulls out the stand mixer, she’s never left alone behind the counter for very long.

Lower your expectations

Let’s admit one thing, however: when a little one is in the kitchen, the damage is never far away. “Expect it to be a mess, advises Caroline Savard, laughing. But the younger you start cooking them, the easier they will manage later. When she was 2 years old, her daughter loved breaking eggs.

“I find that cooking is wonderful for bringing families together, for spending time together when you don’t have time. It’s a two for one. you are doing something useful […] and you spend quality time with your child,” she continues. All that remains is to plan the cooking day before cleaning the house…

Pappardelle with pesto from Chuck Hughes

For a while, Chuck Hughes’ sons only ate his pesto pasta, says book author Joanna Fox The little criticswhich brings together the recipes that 80 Canadian chefs cook for their children or those around them.

Preparation time: 30 minutes + 30 minutes rest or overnight
Cooking time: 5 minutes
Yield: 4 to 6 servings

Ingredients for pasta

• 300 g (2 cups) all-purpose flour
• 1 C. fine sea salt
• 4 eggs
• 1 egg yolk
• 3 tbsp. olive oil

Ingredients for the pesto

• 150 g (5 cups) fresh basil leaves
• 30 g (1 cup) celery leaves
• 3 cloves of garlic
• 70 g (1 cup) grated Grana Padano, plus more for serving
• 500 ml (2 cups) olive oil
• 1/2 tsp. sea ​​salt
• Pepper, to taste
• Lemon zest, to taste

Pasta preparation

• 1. In a medium bowl, combine flour and salt. Transfer to a clean work surface and make a well in the center of the flour. Pour the eggs, egg yolk and oil into the well in the center and mix with a fork until the dough begins to form. Knead 5 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes or overnight in the refrigerator.
• 2. Let the dough return to room temperature for 20 minutes before rolling it out. Place it on a lightly floured work surface. Using a rolling pin, thin the dough to about the thickness of a sheet of paper. Proceed several times. Roll up the sheets of dough, trim the ends of the rolls to even out, then cut the rolls into even slices to make noodles 2.5 cm (1 inch) wide.
• 3. Bring a large pot of salted water to a boil. Cook the noodles in boiling water until tender. al dente, or 3 to 4 minutes. Drain, reserving 125 ml (1/2 cup) of the cooking water.

Preparing the pesto

• 4. Put all the ingredients in the container of a food processor and mix until you obtain a very smooth texture.
• 5. Transfer the pesto to a large saucepan over medium heat. Add pasta and toss to coat well, adding reserved cooking water, 1 tbsp. at a time, to thin the sauce. Serve with freshly grated Grana Padano.

Note: you can use dry noodles for this recipe.

The little critics

Joanna Fox

KO Editions

272 pages

Pork and feta surprise meatballs

Among chef Jens Ruoff’s favorite family recipes are these pork and beef meatballs with a piece of feta cheese. “A salty treasure in every bite”, can we read in MiniMiniMenu — I’m cooking dinner! Intended for children aged 5 and over, this series of books is perfect for equipping apprentice cooks thanks to its illustrated preparation steps and its advice videos accessible by scanning various QR codes.

Ingredients

• 3 cups fresh bread crumbs, cubed
• 1/2 cup of milk
• 1 pound medium lean ground pork
• 1 pound medium-lean ground beef
• 3 eggs
• 1 C. salt
• 1/4 tsp. nutmeg
• About 20 cubes of feta cheese, 1 cm x 1 cm (the size of a dice)

Preparation

• 1. Preheat the oven to 400 ^ohF (200 ^ohVS).
• 2. In a small bowl, soak the breadcrumbs in the milk for a few minutes while you listen to your favorite song.
• 3. In a large bowl, mix all the ingredients with your hands, except the cheese.
• 4. Form balls one by one using an ice cream scoop. Insert a piece of cheese in the center. Close each ball well with meat to hide the cheese and place it on the baking sheet lined with parchment paper.
• 5. When all your stuffed meatballs are on the plate, ask your assistant chef (an adult) to put them in the oven for 12 to 15 minutes. Turn them over with tongs after 8 to 10 minutes of cooking. Serve the meatballs with your favorite vegetable or a simple tomato sauce.

MiniMiniMenu – I’m cooking dinner!

Jens Ruoff, Elizabeth Delage and Jeanne Joly

Cardinal Editions

36 pages

Balls of cake batter and small candies

Simple to prepare, this small format dessert fits well in the lunch box, notes Caroline Savard in her very colorful book Desserts “Wow”! — 75 recipes that are too much fun to cook with children.

Preparation: 5 minutes
Refrigeration: 1 hour
Yield: 15 scoops

Ingredients

• 250 ml (1 cup) quick-cooking rolled oats
• 160 ml (2/3 cup) chickpeas, rinsed and drained
• 45 ml (3 tbsp.) maple syrup
• 45 ml (3 tbsp.) sunflower butter or other seed butter
• 7.5 ml (1/2 tbsp.) vanilla extract
• 60 ml (1/4 cup) mini decorative candies

Preparation

• 1. In the container of the food processor, place all the ingredients, except the mini candies. Mix until a homogeneous preparation is obtained.
• 2. Shape 15 balls using about 15 ml (1 tablespoon) of preparation for each one.
• 3. In a bowl, place the mini candies. Roll the balls in the candies.
• 4. Place the balls on a baking sheet lined with parchment paper. Refrigerate 1 hour, or until ready to serve.

Desserts “Wow”! – 75 recipes that are too fun to cook with children

Caroline Savard

Practical Edition

184 pages