Sous Saturday

They were beyond excited to get some knife time in tonight, and were very good at listening and minding. They also zested, pressed, stirred, juiced, toasted, buttered, drizzled, snapped, and set. Good team effort on an awesome dinner.
Gremolata for the Osso Bucco; delicious, and because he made it, the E man even tried the parsley-full (Green!) stuff. Love it!

Well Chuffed...

Both the kids have really gotten into being my sous chefs for any meal prep, and Madeline is well chuffed with her improving knife skills (and the fact that she even gets to use a knife). Last night we made "miso block" (AKA tofu) stir fry, and the kids loved pressing the tofu too.

We threw in, one whole block of extra firm tofu, about 1/2 pound crimini mushrooms, 1/2 a red bell pepper, some brocolli, three small zucchini, and two small baby bok choy. Sesame oil, soy sauce, agave nectar, ginger. Yum. Easy peasy as Jamie Oliver would say.

I think that he'd approve of our "naked" meal served up with brown rice.

Speaking of which, the kids love his new Food Revolution show (ABC 8-9pm and 9-10? it was both this week, Fridays). They already knew of him from my cookbooks (I use his recipes often), but they are hooked now. And why not? He is a charming sweetheart.

Oh, and did Erik actually eat this? Well, of course he did. It was dinner. He ate the rice, miso blocks (tofu), mushrooms, and brocolli. He left the peppers, zuke and bok choy on the plate, and that is fine by me.