This super easy recipe is one that our kids can make by themselves in the kitchen. And easy in this case, doesn’t mean lacking in taste at all. It’s the perfect combination of French technique (“en papillote) and Asian ingredients. It’s kind of an origami project for the kids to wrap up the fish in foil or parchment. The drama of opening the packets table-side always impresses everyone. You can omit the chile paste if you want to, to make the dish more palatable to little taste buds. Happy weekend!
Check out the recipe on San Jose’s Mercury’s Quick Dinner Weeknight Cooking section……
As the munchkin gets older, I am increasingly on the lookout for recipes that kids can pretty much cook all by themselves. It is amazing how time flies and I remember when we first started cooking together, she could not do much at all, except make a big mess. 🙂 These days she can make a simple cake by herself and help me cut vegetables, among many other things. I cannot wait for the day when she can make an entire meal by herself – and clean up the mess, while I sit around and watch TV or read a book. How’s that for a role reversal?
This cake from Bon Appetit magazine caught my eye right away when I saw it in the magazine. We have made it a couple of times already (and we are not a family of bakers), but this last time when we made it for grandpa’s birthday, the little one made it (almost) all by herself. She gathered all the equipment and ingredients, measured everything and followed all the instructions. I helped with lining the baking tin and getting the cake in and out of the oven and a little bit of the clean-up. The rest she managed by herself. Needless to say, Ria could make the world’s worst cake and grandpa would still love it. 🙂 Fortunately, this moist, light cake was a super hit and “Nanu” was touched.