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Category Archives: The Gastrokids
Prime Rib Becomes Bubble n’ Squeak Hash
What to do with leftovers from a delicious two-rib beef roast that had been accompanied by potatoes, brussels sprouts, green beans and leeks? Well in our house that’s a recipe for bubble n’ squeak with cold meat sliced on … Continue reading
Posted in Leftovers, The Gastrokids
Tagged bubble n' squeak, gastrokid, hash, leftovers, prime rib
2 Comments
Salmon with Soy, Honey and Lime Sauce Becomes Sushi
Regular readers know that we love this sweet and savory grilled salmon dish that we feature in the Gastrokid Cookbook. This past weekend I made the dish again with a bit of a surprise (for the chef at least). When … Continue reading
Gastrokid Global Glossary – The Potato
Here at Gastrokid we’re always fascinated by the history and origin of our favorite foods so we’ve decided to embark on a global adventure (via the Internet at least) to build a glossary that will explain the history of food … Continue reading
Posted in A - Z, Gastrokid Glossary, Global Gastrokid, The Gastrokids
Tagged gastrokid, incas, potato
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An Essential Guide to Pasta
Don’t know your farfalle from your fettucine? This new interactive pasta guide from the Guardian (in conjunction with the excellent Silver Spoon book) is a great help. I thought I knew my pasta but Trofie foxed me. You too? Well … Continue reading
Posted in Pasta, The Gastrokids
Tagged dining, farfalle, gastrokid, pasta, recipes, silver spoon, trofie
1 Comment
Gastrokid Back to School Tips
Hugh’s been chatting to the folks at Health.com and offering up some Gastrokid tips for back to school lunches. Check out his tips on a late summer lunchbox salad. – Matthew
Posted in School Lunches, The Gastrokids
Tagged back to school, gastrokid, health.com, lunchbox
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Gastrokid Glossary: The Maillard Reaction
Named after the scientist Louis-Camille Maillard, this chemical reaction is what’s responsible for so much of the deliciousness in this dish (and any other dish that gets brown under heat; brown is the color of caremilization and flavor). Under high … Continue reading
Posted in Gastrokid Glossary, The Gastrokids
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Fast Roasted Tomatoes
Sweet, ripe summer tomatoes don’t need as much help as, say, hothouse plum tomatoes in cooler months of the year. While nothing beats a slow roasted tomato that’s super unctuous and concentrated, here’s a fast technique for turning tomatoes into … Continue reading
Posted in recipes, The Gastrokids
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Gastrokid Glossary – Keep it Dry
We’re always on the lookout for things to keep the kids occupied while we’re trying to throw together the family meal. And that’s why it helps to get them involved in some of the prep work. Why not have the … Continue reading
Posted in Gastrokid Glossary, The Gastrokids
Tagged gastrokid cookbook, gastrokid glossary
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Gastrokid Glossary – Emulsify
Emulsify is a fancy word for mixing two liquids that don’t want to combine, such as oil and vinegar. While you’ll never get them to blend into each other, you can break them down into tiny bubbles that will approach … Continue reading
Posted in Gastrokid Glossary, The Gastrokids
Tagged gastrokid cookbook, hugh garvey, matthew yeomans
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Soft Shell Crab Pasta
While I love soft shell crabs, I’ve always thought of them as single-serving food: one or two crabs per person. And when you’ve got a family of four, that can get pretty expensive pretty fast. The fish guy at my … Continue reading
Posted in recipes, The Gastrokids
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