Gourmet Fare Magazine | Kids In The Kitchen

Kids In The Kitchen

A tattered piece of paper
from some long forgotten past
brings forth a tasty Italian treat.

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The Mystery Of The Missing Ingredients
By Lisa S. Russo

Gardone Riviera overlooking the serenely beautiful Lago di Garda (Lake Garda), Italy

have many wonderful memories of traveling with my grandparents, but none are more special then our trips to Italy. For the summer months, my grandparents rent an apartment in Gardone Riviera overlooking the serenely beautiful Lago di Garda. There, my grandmother writes her children's stories and prepares articles and recipes from the region for Gourmet Fare.

After so many years of going to the lake, we no longer feel like tourists and blend in with the locals. We're recognized at the supermacato and feel welcomed when restaurateurs and townspeople give us a friendly wave and a familiar "come va!"

In the many small villages and towns that dot the landscape around the lake there are outdoor markets that open one day a week from the early morning hours to just before lunch. These markets offer everything from delicate zucchini blossoms to pungent Gorgonzola cheese to interesting art and antique treasures.

On the hunt for the missing ingredient for our cake

It was on one of these outings that we strayed off from the food stalls to a small table where an elderly man sat with a small bundle of letters resting on his lap. The bundle was tied with a faded pink ribbon. "Letters and a recipe," he said in English.

Grandma's eyes widened with interest. "Quanta costa?" she asked in Italian. The man pursed his lips and that's when I nudged my grandmother and whispered, "here it comes."

After going back and forth on the price at least a dozen times, the man and my grandmother agreed on a price of three Euros.

When we got back to the apartment, we gently laid out the letters and one tattered piece of paper. After looking it over, grandma's face lit up when she raised her eyebrows and said happily, "It's a recipe for a…a country cake. A cake from this area. How exciting."

Her excitement was contagious. And, although the recipe was written in Italian, and easy for my grandparents to translate, there was a problem. The paper was so old and faded that some of the ingredients were not clear.

Throughout the rest of the day, we went on a hunt for the missing ingredients. My grandmother was sure that if she could find some of the missing ingredients, she and my grandfather could make this cake. I suggested a trip to my favorite bookshop in Salo. "We can search the cookbooks and perhaps speak to the owner," I said. "After all, she grew up here... she should know something." There was also a book I wanted for my collection... Geronimo Stilton's Il Piccolo Libro Della Pace - The Small Book of Peace.

Unfortunately, no one in the shop recognized the recipe but did offer their own family recipe for "country cake." We spoke to neighbors and some local chefs. All were very helpful and all were excited to participate. After receiving many telephone calls and invitations to taste different local cakes, my grandparents announced that they were ready to put together the recipe.

The cake batter was prepared and then poured into a large round pan with a big hole in the center. The kitchen smelled heavenly and once the timer went off, the cake took center stage as we waited anxiously for a taste. In the center of the cake, my grandmother placed a bowl filled with fresh peach preserve. We were not disappointed. The "Country Cake of Lake Garda" was delicious! And, as everyone dipped their cake into the peach preserve, we toasted the original creator of this wonderful cake. Whoever she was, her recipe will live on for many to enjoy.

Until next time, Ciao!

If you have a personal account of kids cooking in the kitchen that you'd like to share with our readers, contact Lisa S. Russo. Who knows? We may publish your story!

No-Holds-Barred Kids’ Cooking
By Jamie Oliver

Keeping The Tots In Tip-Top Shape

Food Network's Jamie Oliver
Courtesy of ARA Content

I’ve always loved cooking with kids. Now, as a new father of two young ones just 13 months apart, I’m looking forward to having a laugh with them in the kitchen and inspiring them to take an interest in what they eat.

I don’t think enough responsibility for cooking is given to kids; maybe it’s because parents are always worried about them making a mess. Go ahead - let kids get their hands in the food. While it’s important to watch out for heat, knives, machinery and the like, there’s still a load of bashing, smashing, squeezing, tossing and drizzling to be done.

Smush-Ins

When I was a kid, my sister and I would try to defrost our hard ice cream in our dessert bowls into almost a thick milkshakey consistency. We realized that many flavors could be smushed in. Anything could be a contender, from maple syrup to bashed-up chocolate chips, meringue or fruit - you name it, we would smush it!

Take two large scoops of ice cream per person; blob these onto a clean chopping board.

Sprinkle or dribble over your flavors.

Use a spatula or fork to mush and smush it all together.

Scoop up and lob into a bowl or cone.

No-Holds-Barred Kids’ Cooking Tips

Here are some other no-holds-barred cooking tips for kids. Think of them as a way to have them explore colors, shapes and textures:

Push, fold, slap and roll some bread dough around.

Plop a big blob of plain yogurt or guacamole on top of a bowl of chili.

Make marinades and bash spices in a mortar and pestle.

Pour oil over meat, fish or salads from a height.

Bash olives on a chopping board to remove the pits.

Smash tomatoes; squeeze lemons.

Dust a baking pan with flour.

It’s fine to make an event out of cooking with kids. It’s really good fun and works great as a bribe to get them to help you with proper cooking! Plus, you get to feel five years old all over again.