At The Kids' Table!

While I was in New Hampshire over the holidays I unearthed my very first cookbook, liberating it after so many years from the dank (and as I’ve long suspected, haunted) cellar in my parents’ house.

Easy to Make Good to Eat (1976) by Martha Olson Condit, available exlusively through my first grade Scholastic Book Club, offered a bunch of interactive recipes intended to get children and their folks involved with cooking. 

I figure at least a few of you have wee ones and may sometimes find yourselves wracking your brains for ways to entertain them. Over the years, I’ve offered some kid-friendly suggestions here, including recipes for hot dog octopuses, sloppy joes with blackeyed peas, and of course, how to eat jellybeans for breakfast. For the worst thing I ever made when I was a kid, click here. 

And now, a peek into Easy to Make Good to Eat! Apart from shakes and open-face sandwiches listed in the cookbook, I totally remember making these Mini Pizzas (and my first fondant as well, but we needn’t go into that here). So, I recently whipped up a couple pizzas wrought from English muffins, ketchup, and a few Kraft Singles lurking in the fridge (they never really expire). 

You know what? Still delicious!

And a bonus for the adults—these Mini Pizzas absolutely slay late-nite munchies. 

Mini Pizza
Adaptred from Easy to Make Good to Eat by Martha Olson Condit

Ingredients:
English muffins
Ketchup
Slices of American cheese
Oregano
Somes grated Parmesan cheese

This is what you do:

Ask a grown-up to turn the oven on.
It should be set at 350 degrees.

1. Take 2 muffins. Use a fork to split them. You will have four pieces. Toast them. Put the pieces on the cookie sheet. Keep the cut side up.

2. Do these things to each piece of muffin:
Spread 1 tablespoon of ketchup over it. Put a slice of cheese on the ketchup. Sprinkle 3 pinches of oregano over the cheese.
Shake some Parmesan cheese all over the top.

3. Use a pot holder in each hand.
Put the cookie sheet in the oven.
Wait for 10 minutes.
Use your pot holders. Open the oven door.
Look Has the cheese melted? Yes.
Then the pizzas are done. Put the cookie sheet on the cutting board.
Use the spatula and lift one pizza out and put it on a plate
Put two pizzas on a plate.

Ask a grown-up to turn the oven off.

Now you know how to make a good ‘filler-upper.’ It is pretty too.

Do enjoy and oh yes, whatever you do any time you set a table, by all means make it pretty!

A Friend Writes...Pizza! Pizza! Pizza!

Allison Morris wrote to me on Evenings With Peter, submitting this piece that extolls the virtues of pizza. You can read about my personal obsession here. Please note her charming graphic below that I've included on the blog layout with the entirely thorough, amazing statistics about our love of pies--and support OnlineCollegeCourses.com.

A TASTY OBSESSION: THE YEAR IN PIZZA

For most of us, from the time we were children, the answer to the question, “what do you want for dinner?” has always been met with a resounding, wholehearted cry of, “PIZZA!” Whether you’re into some of today’s trendiest specialty pies, or your style is more plain cheese, nothing beats the joy of biting into a tasty slice if your personal favorite pizza. The current pizza market has its fair share of both cheap and gourmet pizzas alike, but some classic pizza joints will never go out of style. Whether you’re currently a student or you simply have fond recollections of your 20-something years, chances are you can probably relate to the age-old quest for a late night pizza. Even if, for some reason, pizza isn’t your all-time favorite food, there’s no denying the fact that it’s always there for you when you need it. Is there any sweeter sound than the pizza deliverer’s knock on your door? From providing a hearty meal for your family to fueling you through that late-night study session, pizza is a reliable dish for just about any occasion. If you can appreciate the appeal of the pizza, take a look at the following infographic, and take a moment to be glad that we live in a world where pizza exists.

Thanks Allison!

Next Magazine Review - Co.

Co.
230 Ninth Ave (@ 24th St)
212-243-1105
http://www.co-pane.com/
quinnandco.com

By Peter Sherwood


The vibe is undeniable at Co. (pronounced “Company”), the 56-seater already abuzz with a hip, hungry crowd all too eager to try any number of the pizzas emerging hot! hot! hot! from the EarthStone gas oven. The newest spot from Sullivan Street Bakery’s Jim Lahey is just as incendiary from what we could tell. But it’s hardly traditional. When the menu asserts, “Our pies are not always round,” there’s already an implication that extends beyond circumference.

We sat at the bar, anticipation having gotten the best of us, unwilling to wait for a table for two. After hovering around the wine list, I finally landed on the suitable Chenin Blanc ($12/glass, $44/bottle) from Long Island. My cohort cut to the chase and ordered a Palm Beer ($8), a lighter lager. To temper our taste buds we chose the rich, softened Italian Taleggio ($5) cow’s milk cheese from the à la carte selections, which we followed with a single Toast ($4) featuring a generous slathering of delicious chicken liver. Other options included roasted eggplant and pinto bean. A Butter Leaf Salad ($7) worked with wonderful roasted butternut squash for a beautiful taste, and lemon and olive oil for a silken dressing.

Though everything we’d already tried wasn’t a mere preamble, we were ready for our pies! The basic Margherita ($13) was very good, with a chewy crust, topped by fresh tomato, a thin layer of buffalo mozzarella and a summery burst of basil. The Flambé ($16) however, had a lot of cheese, including more mozzarella and Parmesan. It also featured an excellent crust, upon which danced broad, sweet slices of caramelized onions and lardons (that’s bacon, bub) in a creamy béchamel sauce. Boscaiola ($17) was a major thumbs up. Here the tomato and mozzarella trucked with pork sausage, mushroom, onion and chili, which had a definite bite.

Our dessert was a few tingly orbs of Blood Orange Sherbet ($3.50) with flecks of vanilla bean. It was a little tart, not unlike St. Joseph’s baby aspirin, and resembled Russian dressing; both are meant as entirely good things. Yes! We were certainly in good company here.

nextmagazine.com/eats