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!

Hot Dog!

Earlier this summer The French Culinary Institute really put on the dog, hosting the 3rd Annual Hot Dog Competition where its staff and students competed in a weenie fest benefiting Friends of The French Culinary Institute, an organization founded in 1990 to help chefs-to-be reach their gastronomic goals.

An all-star panel of foodie judges were on hand for the event, including Top Chef Master’s Anita Lo (Annisa); Johnny Iuzzini (Jean Georges); Mark Ladner (Lupa and Otto); Alain Sailhac (The French Culinary Institute) and Jim Leiken (DBGB Kitchen & Bar).

Various challenges included: The Sabrett Slider Challenge, which had FCI staff vying for three days paid vacation, won by Dave Arnold; Thirty Inches of Fury, which challenged students to devour a 30” hot dog the fastest, won by Mina Ayoub; The Battle for the Blender, which had FCI students competing to create the perfect hot dog beverage pairing, won by Jeff Weiss; Beyond the Mustard invited contestants to create an original hot dog condiment, won by Glen Thomas.

The only thing better than a hot dog is what you put on it—here are a few of our favorite condiments that were featured at the event!

Spicy Caramelized Vidalia Onion, Pineapple, Mango Relish

By Glenn Thomas (WINNER!)

Ingredients:

¼ cup butter

2 Vidalia onions, peeled, sliced thinly

1 pineapple, skinned, cored and cut into 1 inch cubes

3 mangos, peeled and diced small

1 ½ tbsp. chili powder

2 tbsp. fresh chives cut into small rings

1 tbsp. fresh parsley, chopped

½ cup Heinz tomato ketchup

½ cup white wine

Salt and freshly ground black pepper to taste

Directions:

In a medium size pot over a medium high flame, add butter and thinly sliced Vidalia onion and cook 5-7 minutes till golden brown and caramelizing but not burning.

Add the white wine and reduce by ½ then add the pineapple and cook for about 2 minutes, then add the mangos and cook for another minute or so.

Next add the ketchup and chili powder and mix thoroughly to make sure the chili powder and ketchup in evenly distributed.

Finally, add the chopped herbs and season with salt and pepper to taste.

Saucy Sauce

By Jessica Young

Yield: about 1 Cup

Ingredients:

1 cup + 1 ½ tbsp. tamarind concentrate

2 tbsp. Samba Oelek chili paste

1 tsp. harissa

½ tsp. ginger

1/3 cup apple cider vinegar

salt (to taste)

Directions:

Peel ginger and use a microplane or small grater to grate finely.

Mix all ingredients together.

Serve at room temperature.

Spicy Onion Relish

By Anette Kreipke

Ingredients:

onions

balsamic vinegar

sriracha sauce

cumin

salt

pepper

Directions:

Thinly slice and sauté onions until caramelized.

Deglaze with balsamic vinegar.

Season with sriracha, cumin, salt and pepper to taste.

Keep warm till service.

First published as an Online Exclusive for Next magazine.

Hot Dog Octopus for Lunch

As the little ones around us grow up so fast, I think it's fair to say we all try to create memories as much for them as ourselves in an attempt to hold on to them as long as we can. For me, short of singing a torch song at karaoke or planning a Luau- or Western-themed surprise party, I try to inspire the children in my life with food. My niece still raves about my omelets with chives plucked from the garden. But one summer I made a special Hot Dog Octopus Lunch for my wee cousins who were only about 5 or 6 at the time. I don't remember where this recipe came from but it was hysterical and the kids loved it.

First get a bunch of hot dogs, some Ramen noodles, a squeeze-bottle of mustard and green or blue (or both) food coloring. Thinly slice the hot dogs from the mid-section down at least twice so when you boil them the ends will splay out like tentacles. Meanwhile, cook the noodles. After they're done, strain them, toss in a bowl with a few drops of the food coloring and then drop them on several plates to begin the creation of a wavy ocean scene for the youngins. Carefully place the cooked hot dogs on top, with their sea legs out and paint a smiley face on them with the squeeze-bottle of mustard.

Serve to what is hoped will be delighted yet calm little bodies.

P.S. Spaghettios heated up out of the can can also take the place of the Ramen and relish may act as a perhaps more theatrical green seaweed plot for a garnish in either case.