Chef’s Blog

Power of The People

So many of you have responded in helping with relief efforts to Japan. Every bit helps but Japan still needs us. For every Chef Madison T-shirt, mug or baseball cap purchased I’m donating $1 to the American Red Cross in support of all those affected by the recent earthquake, tsunami and nuclear plant explosions. Do help if you can or please donate through several other organizations of choice. On behalf of my daughter’s family and all those in need, your assistance is greatly appreciated.

One Luv.

Gladelig Jul

A while back several of you asked about my Danish Christmas potatoes prepared on Chopped Champions. Tis the season (and a nod to my wife), I’ve decided to post the recipe as they’re the perfect side dish for your holiday celebration, not to mention easy to knock up. I hope you’ll give them a go and do enjoy the holiday season. Cheers!

New potatoes 2 1/2 lbs, rinsed and peeled
Dark brown sugar 3/4 cup, packed
Unsalted butter 4 tbsp
Cinnamon stick 1
Fresh rosemary 2 sprigs
Pomegranate juice 2 splashes, alternatively cranberry juice
Coarse sea salt 2 pinches

Preheat the oven to 400F. Cover potatoes w/ water in a medium sized pot and parboil for 2-3 minutes. Drain and set aside.

Melt butter in a large saute pan over medium heat, add the cinnamon stick, rosemary, potatoes and coat in the butter. Stir in the sugar until melted and bring to a boil.

Slightly reduce the heat. Add the pomegranate juice and stir until the sugar darkens in colour and the potatoes are well coated, careful not to burn the sugar, about 2 minutes.

Place the potatoes/saute pan in the oven and cook for 25 minutes. Remove the potatoes from the oven, give a final stir and transfer to a dish. Sprinkle over the salt and serve hot. Serves 4

Photographs and Text © 2010 All Rights Reserved. Madison Cowan

Papa Don’t Take No Mess

Having trouble dealing with your little ones not finishing meals? Can’t seem to get through a sitting in less time than it takes to finish 3 loads of laundry? Does your child flat out refuse to eat anything but pizza and chocolate? Seems some pros don’t fare any better. I recently read an article in the Dining & Wine section of the New York Times interviewing prominent chefs about their children’s eating habits. One participant felt his vocation had no bearing on his child. Another suggested chefs are no different than most parents in winning the battle of getting their kids to eat properly.

I’m a bit more hopeful. My daughter has a healthy appetite and enjoys most things. Needless to say, the concept of waste is a non-issue round our yard, the current economic crisis notwithstanding. With well over 20 years in the culinary game and a few bouts of youth inspired homelessness as well, I don’t mess about when it comes to food. We are definitely blessed to eat well. Bear in mind, I’ve rendered several pounds of flesh over the years so I’d be present in my child’s upbringing and made certain her diet consisted of homemade soups, grilled fish, yoghurt and plenty of fruit and veg from the onset. Tantalize and develop your child’s palate in the early stages by exposing them to fresh, whole foods and you’ll be laughing for years to come. Not to mention, your grocery bill will be comparatively smaller.

The greatest gift we can give our children is to be disciplined ourselves. More important than what goes on their backs or in their minds is first the sustenance we provide. Without balanced nourishment it won’t matter what we do. To me there’s nothing cooler than getting creative in the kitchen with my daughter. We eat out only a few nights a month and hardly ever order take-away, mostly it’s fling open the cupboards and we’re good to go. The few odd occasions my daughter put up a stink at meal time had more to do with preoccupations with jewellery making and Wall-E on DVD in the next room. It was short lived however, for she knows, “Papa don’t take no mess.”

Feedin’ Time, Feedin’ Ti….Uh Oh!

Has your lil’ buddy gone through 15 kilos of pet food like a hot knife through butter? It’s 7am, the next shipment hasn’t arrived and Trevor is giving you his most pitiful “What’s goin’ on!” stare. When this happens (and it will) don’t be caught out.

Inspired by my usual oatmeal following our morning run, pour 2 1/2 cups of oats into 3 1/2 cups of boiling water, stir to thicken and remove from the heat. Sprinkle on 2 tsp of powdered chicken stock, crack in an egg, add 1 chopped apple and a handful of shredded cheese. Stir and allow to cool for 5 minutes. This makes an exceptionally healthy, satisfying and cost effective substitute until his regular kibble comes in. The question you’ll have to ask yourself is “Will he want his regular nosh back?”