Homemade Dressing Rocks!

Hi, Izzy here. Most of my fellow foodies out there would have to agree, that although making homemade dressing takes a little bit of time and energy, it is well worth the effort! I like to help my mom whisk up homemade dressings for my vegetables. I like to eat vegetables in several different forms: raw, steamed, mashed, sauteed, as a salad, grilled, etc. The common denominator, regardless of how the vegetables are prepared, is that I love to have fresh dressing with my vegetables. Sometimes I drizzle the fresh dressing over my vegetables. Other times I like to dip my veggies into a bowl of freshly made dressing. Here is a link to an easy recipe for GINGER, ORANGE DRESSING. As a rule of thumb, I usually use a 2 to 1 ratio. I use 2 parts vinegar, to 1 part olive oil. I think the key to great dressing, is to use good quality ingredients. I like to use fresh herbs, alliums, fresh ginger, fresh garlic, good grainy mustard (to get a good emulsification in my dressing), great quality vinegar and olive oil, and usually fresh citrus juice and zest in my dressings. You can mix it up though and use whatever you have on hand. My mom does all the dicing (I don't use real knives yet, since I'm only two). I use a large bowl and I whisk all of the ingredients together for a few minutes. Then my mom hands me the sieve or strainer and I strain the dressing. Sometimes we opt to keep the chunks in the dressing and we avoid this step. Other times, I do prefer to strain the dressing through a sieve for a smoother texture. We transfer the dressing to a cute airtight dressing jar and then we serve it alongside vegetables. We usually store our dressing in the airtight container in the refrigerator for about a week. Well, it usually doesn't even last that long, because we eat it all up! I hope I have encouraged you to be bold with making homemade dressings at home. Sure, it's easier to use a store bought dressing. It's more fun though, to get creative and to use bold, fresh flavors with every snack or meal.

Here's a quick tip to my fellow toddlers out there: When you are shopping in the grocery store, help your caretaker find a few fresh dressing ingredients and encourage him or her to keep them on hand in the refrigerator. For instance, a chunk of ginger, a few sprigs of thyme, a shallot and an organic orange, will last for a couple weeks in your refrigerator. If a good quality olive oil or vinegar goes on sale at the store, pick an extra bottle up for your pantry. You and your caretaker will be more inclined to make fresh dressings if you already have the ingredients on hand. As my grandpa Sergi used to always say, Salute!

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Go Green With Fresh Herbs

Hi, Izzy here. As a two year old, my palette is still developing. My taste buds seem to change every few months. One thing that has remained the same for the past several months, is my love of the homemade sauces that my mom and I make together. We make homemade tomato sauce, hummus, pesto, bechamel, and more. My favorite sauce to this day, is fresh pesto. I love the vibrant green sauce with its bold flavors. We like to plant fresh herbs and use them in our sauces. We usually make our pesto using fresh, organic basil as the star ingredient. We'll usually add a small bunch of additional herbs, just to balance out and spice up the flavors a bit. In our last batch we used sweet basil, arugula, dill, and water cress with pine nuts, olive oil, lemon zest, garlic and fresh Parmesan cheese. Because the cheese is very salty, we like to taste the sauce, before adding any salt. I take a small spoonful, taste it and then tell my mom, "more salt please" or "no more salt please". If I am going to add any salt, I add a small pinch at a time. You can always add more salt, but you can never take it back out. My mom lets me carefully add the ingredients
to the top edge of the food processor. I'm very careful to avoid getting my hands even remotely close to the blade at the bottom.We pulse all the ingredients together (except for the oil) and then I slowly drizzle the olive oil into the food processor, through the opening at the top. Once everything looks like it's incorporated, my mom takes the blade out so it's safe for me. She lets me scrape the sides of the bowl down with a spatula. I stir in any remaining bits into the mixture, so everything gets combined. We transfer the pesto into a bowl. Sometimes we just dip vegetables or crackers into the pesto (a tray of raw vegetable is called a crudite; we dip the vegetables in pesto and a vinaigrette that I help my mom whisk up too). Other times we spread the pesto onto bread and dress up an ordinary sandwich with it. My favorite thing to do with pesto, is to mix it into my pasta. Being true to my Italian roots, I absolutely LOVE pasta; all kinds of pasta. I recommend a good angel hair pasta for the pesto. The shallow surface area of the angel hair allows for more pesto per bite. It's delicious! If you have left over pesto, you can refrigerate it in an airtight container for up to 5 days. You can freeze it in an airtight container for up to 3 months. Note, if the left over pesto starts to turn brown, then the air has gotten to it and it's gone bad. I'd recommend tossing it. We usually don't end up with left over pesto for very long because when we make fresh pesto, we put it on everything within a few days. You can put a little spoonful in an omelette to add some flavor. You can add a teaspoon of pesto to a bowl of homemade soup.

The possibilities are endless. My number one recommendation is to simply try making some homemade sauces of your own. Sure, the store down the street sells pesto and sauces, but with a little bit of planning and preparation, you can Go Green with Fresh Herbs in your very own kitchen. Your taste buds will thank you! Your comments are welcome. Salute, Izzy

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Learn to Count While Making Pizza

Hello my fellow foodies. I've had an epiphany with regards to the benefits of cooking in the kitchen.Yes, I have a blast cooking in the kitchen. I love it. I enjoy learning about new foods. My sense of smell and taste is enhanced every time I'm in the kitchen helping my mom. With that said, a truly invaluable benefit of cooking in the kitchen is that I learn about spatial awareness and I enhance my counting skills. As a two year old, it's really important to learn how to count. My mom lets me flour the island counter while we roll and stretch out the pizza dough. She lets me spoon the sauce all over the dough. I get to sprinkle the cheese, mushrooms and olives all over the dough too. This helps me to learn about portion regulation and spatial awareness. Ya see, I cut the ingredient portions in half with my hand and then in half again before I sprinkle them onto the pizza dough. I visualize the pizza in four sections.

Then I take each of the four piles that I've divided out and sprinkle them evenly onto each section. Since I'm only two and I'm still a new cook, this helps ensure that I have enough cheese, olives and mushrooms to cover the entire pizza. I also really enjoy counting! I get to count out the pepperoni slices while I'm placing them on the pizza. I'm getting really good at counting one through twenty. Occasionally I'll eat a slice of pepperoni while I'm working, so then I have to start counting all over again. I'm a beginner ya know. I realize that if I were in a professional kitchen, I couldn't eat the ingredients as I prepared the meals, but this is a luxury of being a home cook. One more piece of advice: start with really good quality ingredients. This way, the likelihood that the end product will taste great, is pretty much a sure thing. As I always say, remember to have fun in the kitchen. Laugh a lot. Smile with the adult who is helping you in the kitchen. Always, always, always prepare your food with the ingredient of "love" in your heart. Love is the most important ingredient we can offer one another. If you can, invite a neighbor or a friend to share the meal with you. In Italian, Salute means health or well being. I hope you have good health and great wellness this week. Salute, Izzy

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