Author Archives: Matthew

Sausage with Sagey White Beans

There's a bistrolike minimalism to this dish that is so easy, it feels almost criminal to take credit for cooking it. The fresh sage leaf makes it taste fully homemade. Makes 4 servings About 1 pound sausage (precooked chicken or … Continue reading

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The Gastrokid Cookbook: Tuscan Steak for Toddlers

Of all the cuts of meat in the world, there’s perhaps nothing more iconic in that kids’ book sort of way than a porterhouse, with its unforgettable T-bone that makes appearances in Richard Scarry books and Road Runner cartoons. Keep … Continue reading

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Pork with Caramelized Milk Sauce

This super-succulent pork loin simmered in milk became all the rage after London’s River Cafe convinced chic Londoners that a dish needn’t be pretty to be pretty darned delicious. Best of all, when the pork is cooked, the milk has … Continue reading

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High-Heat Roasted Vegetables

This is one of those master recipes that will serve you throughout your life, with kids at the table or not. You see, if you take just about any vegetable with a seasonal vibe (butternut squash, potato, cauliflower, Brussels sprouts, … Continue reading

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Fresh Greens on the Grill

It's getting warm over here in Wales and so the thought of cooking inside in a non-air-conditioned house is particularly unappealing. Because of that I decided to experiment with cooking a whole meal on the grill. Sure the pork loin … Continue reading

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The Gastrokid Cookbook: Haloumi and Mint

This might be my all-time favorite way to cook eggplant. The tender and slender smallish Japanese eggplant is the least bitter of varieties, and the honey only makes it more kid-friendly. Haloumi is that steaklike Greek cheese that won’t melt … Continue reading

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Spicy chorizo frittata or muesli?

That's the global breakfast survey being conducted on one of the Guardian blogs today. The writer takes in global morning food from South America to New Zealand and, perhaps not surprisingly, still prefers a good old full English Breakfast including … Continue reading

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The Gastrokid Cookbook: Heirloom Tomato, Burrata, and Basil Salad

This is the king of Caprese salads, that wonderful Italian invention that combines fresh mozzarella and perfect summer produce. Luckily we live in the era of heirloom tomatoes, which means we’ve got color and flavor on demand in the summer … Continue reading

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Gastrokid Cookbook Recipe – Roasted Broccolini

Super fresh broccolini is skinnier and more tender than standard broccoli and does best with this technique. It’s a handy side dish to throw in the oven while you’re cooking a pizza: they both roast at the same temperature. Makes … Continue reading

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Boiled Egghead-ache

When I was three I swallowed and choked on a piece of shell of a soft-boiled egg. No great drama, I survived just fine but it did sort of put me off soft-boiled eggs….soldiers or no soldiers. And I'd kind … Continue reading

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