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Category Archives: The Gastrokids
Gastrokid Glossary – Burrata
This specialty cheese ball takes its name from “burro” which means butter in Italian. Its outside skin is made from stretched mozzarella and its center is filled with fresh cream and unspun mozzarella curds. – Matthew Find more Gastrotips like … Continue reading
Blue Food
A recent snack requested by 7 year old Violet (appropriately named, it turns out). —Hugh
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A Vegetarian Family Feast in a Flash
The other night was proof positive that a regular farmer’s market run, and a smartly-stocked pantry will set you up nicely for that mid-week, what’s-for-dinner panic that besets even the most diligent gastrofamilies. We panicked. We chopped. We ate. Here’s … Continue reading
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Last Minute Homemade Pizza Party
We’ve been experimenting with Whole Foods fresh pizza dough (you can buy it from the chefs at the pizza station in the ready-to-eat section of the market; it’s only $2.99 for a ball of dough big enough to make two … Continue reading
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The Gastrokid Cookbook: Faux Pastor
The taco is our household’s favorite way of using up leftovers: any little bit of last night’s protein (be it fish, chicken, pork, beef) can be chopped up, seasoned in a vaguely Mexican manner, and then served with fresh chopped … Continue reading
10 Things To Do With Brown Butter
Brown butter is a magical thing we’ve been exploring at the family table. My wife and I tell ourselves that the less meat we eat (due to my wife’s increasingly vegetarian leanings) the more we can indulge other fatty delights, … 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
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
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
Donut Peaches: The Perfect Stone Fruit Snack
For the past couple of weeks, we’ve been buying just about every stone fruit variety imaginable at our farmer’s market here Los Angeles: dinosaur plums, dapple dandies, white nectarines, peaches, pluots, apricots… with full knowledge that the season will pass … Continue reading
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