Fancy French Mushroom Pate + Kid-Made Cheesy Crackers ... · Boisson Family Recipe chop+sauté Have...
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• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Fancy French Mushroom Pâté + Kid-Made Cheesy Crackers + Cranberry Sparkling Boisson Family Recipe chop+sauté Have your kids chop ½ lb. fresh mushrooms, 2-4 green onion stalks, and a small handful parsley into tiny bits. Heat 1 T olive oil in a skillet on your stovetop over medium-high heat. Add the green onions and cook, stirring, until starting to lightly brown, about 30 seconds. Add the chopped mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4-5 minutes. add+cook Add ½ T of your chopped parsley, ¼ tsp salt, and ⅛ tsp ground black pepper and cook, stirring for 2 minutes more. Add 1 T vinegar, scraping up any browned bits, and cook until the liquid evaporates, 2-3 minutes more. transfer+blend+cool Carefully transfer the mushroom mixture to a bowl to use with an immersion blender or to a food processor. Have your kids add 1 T olive oil, ¼ C grated cheese, and 1 T nutritional yeast. Blend until pâté has reached desired consistency. Let the pâté cool before serving. fancy french mushroom pâté :: continued :: www.stickyfingerscooking.com Cultivating ‘Cool’inary Curiosity in Kids © 2016 Sticky Fingers Cooking TM • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes cooki ng S ti ck y F i n ger s THYME to TURNIP the BEET on WHAT KIDS EAT
Transcript of Fancy French Mushroom Pate + Kid-Made Cheesy Crackers ... · Boisson Family Recipe chop+sauté Have...
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Fancy French Mushroom Pâté + Kid-Made Cheesy Crackers + Cranberry Sparkling Boisson Family Recipe
chop+sauté Have your kids chop ½ lb. fresh mushrooms, 2-4 green onion stalks, and a small handful parsley into tiny bits. Heat 1 T olive oil in a skillet on your stovetop over medium-high heat. Add the green onions and cook, stirring, until starting to lightly brown, about 30 seconds. Add the chopped mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4-5 minutes.
add+cook Add ½ T of your chopped parsley, ¼ tsp salt, and ⅛ tsp ground black pepper and cook, stirring for 2 minutes more. Add 1 T vinegar, scraping up any browned bits, and cook until the liquid evaporates, 2-3 minutes more.
transfer+blend+cool Carefully transfer the mushroom mixture to a bowl to use with an immersion blender or to a food processor. Have your kids add 1 T olive oil, ¼ C grated cheese, and 1 T nutritional yeast. Blend until pâté has reached desired consistency. Let the pâté cool before serving.
fancy french mushroom pâté
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www.stickyfingerscooking.com
Cultivating ‘Cool’inary Curiosity in Kids
© 2016 Sticky Fingers Cooking
TM
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes
cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT
www.stickyfingerscooking.com
Cultivating ‘Cool’inary Curiosity in Kids
© 2016 Sticky Fingers Cooking
TM
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes
cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT
preheat+grate Preheat your oven to 375 degrees. Have your kids grate 6 oz cheese and set to the side.
measure+combine Have your kids measure ¾ C flour, ½ tsp salt, 2 T corn meal, and ½ tsp garlic powder in a large bowl and whisk to combine. Add grated cheese, ¼ C butter (softened), and 1 T cold water and have your kids stir until a dough forms or blend together in food processor.
roll+cut Sprinkle some flour on a cutting board or your clean countertop and roll the dough out to about ⅛ inch thick. Using a knife or pizza cutter, cut dough into 1 inch squares. Use the flat end of a wooden skewer or a toothpick to poke a small hole in the center of each cracker.
transfer+bake Carefully transfer your crackers to a lightly oiled or parchment lined baking sheet and lay out so they do not overlap. You can place them fairly close together - they will puff up, but not spread much. Bake for 15-17 minutes or until puffed and edges start to brown. Sprinkle 1 T nutritional yeast over baked crackers. Let them cool completely and then enjoy with the pâté and boisson!
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measure+stir Have your kids measure 2 C cranberry juice, 3 C sparkling water, 2 packs stevia, and 2 C of ice in a pitcher. Stir together and enjoy!
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:: continued ::
www.stickyfingerscooking.com
Cultivating ‘Cool’inary Curiosity in Kids
© 2016 Sticky Fingers Cooking
TM
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes
cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT
shopping list
Fancy French Mushroom Pâté 2 T olive oil 2-4 green onion stalks ½ lb. fresh mushrooms ½ T fresh parsley (or sage or thyme) ¼ tsp salt ⅛ tsp ground pepper 1 T vinegar ¼ C cheese (cream cheese, Jack, cheddar, Havarti, or provolone) 1 T nutritional yeast
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Cranberry Sparkling Boisson2 C cranberry juice 2 packs of stevia 3 C sparkling water 2 C ice
Kid-Made Cheesy Crackers6 oz. cheese (Jack, cheddar, Havarti, or provolone) 4 T butter, softened ¾ C flour ½ tsp salt 2 T cornmeal ½ tsp garlic powder 1 T nutritional yeast
The History of Pâté! Pâté (pa-TAE) is a spread, usually made from any kind of meat, fish or liver. It is usually eaten on bread for breakfast, as a snack or starter. Ingredients of pâté are normally a finely ground mixture of meat, fat, vegetables, spices and wine; however also vegetarian versions exist (like in our Sticky Fingers Cooking version). The word pâté originates from French, meaning a mixture of meat and fat.
The first pâté dates back to the Romans but the recipe has evolved over the centuries. During the Middle Ages, French chefs made the pâté a true masterpiece, beautifully decorated for the ceremonial feasts. It was part of all meals and trips, and recipes were many: pork, carp, cod, venison… and mushroom. Over the years, each region developed its own pâté’s recipe, and some pâté were even named after major characters of French history who loved a special recipe (EI: Mazarine’s pâté, the cardinal, the queen…).
In the early nineteenth century, Napoleon was looking for a way to preserve the food for his armies. He launched a competition, and Nicolas Appert (1749-1841) presented his invention: a process involving heat treatment and moisture-proof wrapping. By sterilizing food to heat, this system, called canning, allows long-term storage at room temperature and is still used today. In the field of conservation, other packaging followed like transparent glass jars. Pâté to go!
fun food facts:
The surprise ingredient of the week is: Mushrooms! ★ Mushrooms are actually the fruit of a network of underground stems. Mushrooms are the
reproductive part of a fungus that lives underground. When the fungus reproduces, it sends up the mushrooms in a ring-shaped pattern, known as “fairy rings”, which can grow very large. One in France is about 600 meters across and is thought to be 700 years old!
★ Mushrooms have different nutrients than other vegetables, mostly providing B group vitamins, especially riboflavin (B2), niacin (B3), pantothenic acid, and biotin. Mushrooms also contain other essential minerals like selenium.
★ There are over 250 kinds of mushrooms that are eaten by people. Wild mushrooms can be found in many wooded areas. Only harvest wild mushrooms if you have a professional with you to help identify your pick. Many mushrooms may resemble safe mushrooms, but are in fact poisonous.
★ There are an estimated 1.5 to 2 million species of fungi on Earth, of which only about 80,000 have been properly identified.
Time for a laugh! Why did the mushroom get invited to all the parties? Because he’s such a fungi!
Why did the fungi leave the party? Because there wasn’t mushroom to dance.
www.stickyfingerscooking.com
Cultivating ‘Cool’inary Curiosity in Kids
© 2016 Sticky Fingers Cooking
TM
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Family Fun Recipes
cookingSticky FingersTHYME to TURNIP the BEET on WHAT KIDS EAT
