Paul for Congress

I want to cook gourmet-style food for my small children, but why do all the gourmet recipes seem “out there”
Calamari, truffles, scallops, etc. Is there a happy medium between casseroles, and these? What do you make for your kids that is a little gourmet, but doesn’t involve sea urchins?
Also, what can I do to save money on gourmet food, instead of hot dogs and mac and cheese all the time?

Actually, my grandkids all love fried calamari:) and sushi, tofu & shrimp (ages 17, 10, 4, 2-1/2) … My daughters used to love whole artichokes, when they were little, and Caesar salad … All of my grandkids love any type of fresh veggie, especially with Ranch dressing to dip:) … Stuffed pork chops, Porcupine meat balls, BBQ salmon, BBQ ribs are all winners. Just make the entree, veggie & starch as separate dishes – instead of all thrown into a casserole (I’ve never been a huge fan of casseroles) …… Check your grocery’s meat department. There is usually a very small area where they drastically reduce meats with an expiration date of that day, but they can still be frozen! … Look for fresh veggies that are on sale (zucchini & crookneck squash were $.99 today at Kroger); I also found whole fresh packaged mozzarella cheeses at Kroger today for $1.50! Just look for the store’s specials and vow to try something different once a week:)
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I think the real question is not whether the food is "gourmet", per se, but whether its prepared from scratch or not. Gourmet usually means out of the ordinary, hence the unusual ingrediants, which most kids are indifferent to. Preparing food is only one part, serving is the other. When serving your food, you can "doll it up" using garnishes and special plates and utensils. That will help your children to know they are eating something special. Here are some kid friendly recipes you might enjoy:

Potato Leek Soup

6 large Yukon Gold Potatos
1 box organic chicken broth
2 leeks, sliced, white parts only
1 cup sour cream
1 cup white cheddar cheese
1 T kosher salt
1 tsp fresh ground pepper

Cut potatos into chunks and boil with the leeks in chicken broth. When fork tender, remove half of the mixture and mash. Return to pot and add sour cream, cheese and salt and pepper to taste. This is good with warm potato rosemary bread and a nice salad of baby lettuce, raspberries or strawberries, feta cheese and a dijon vinagrette.

Chicken and Artichokes:

4 bone in chicken breasts with skin
1 can artichoke hearts, drained (reserve liquid) and chopped
2 Tsp. chopped fresh thyme
3 T butter
1 tsp kosher salt
1/2 tsp fresh ground pepper
1 4oz container feta or goat cheese
1/2 cup white wine
1 T dijon mustard

In each breast, make a slit in the meatiest part to form a pocket. Season inside and out with salt and pepper. In mixing bowl, mix artichoke hearts, 1 tsp thyme, and cheese. Place 1/4th of the mixture in each pocket. Secure with toothpick if necessary. Saute until browned in hot oil and place in baking dish. Cover and bake for 45 minutes, or until cooked thru. Remove chicken from pan and place on serving dish, cover. In pan, add wine, reserved artichoke liquid, and dijon mustard. Bring to a boil and cook until reduced and thickened. Add butter and remaining thyme. Spoon over breasts and serve. This is good with rice pilaf and fresh green beans or asparagas.

Fresh Asparagas with Prosciutto

Removed woody ends from asparagas and wrap with a thin slice of prosciutto. Brush with olive oil and sprinkle with kosher salt and pepper. Place in baking dish and bake at 375 degrees until fork tender and prosciutto has begun to curl. Serve immediately.
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gourmet to me is just someone who appreciates good food. It does not have to be out of the ordinary just using the finest ingredients you can find and using the proper cooking techniques and cooking from scratch.
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