food stylist Archives

Cooking With Kids Made Easy

April 11, 2014November 2, 2014 Rachel Sherwood

Cooking with kids may be one of the most beneficial things you can do with them, but entering into a kitchen with a child can also be a very dangerous, messy and stressful situation. Here is my guide to set you and the kids up for kitchen success. You will reap only the benefits of cooking with children and leave the headaches for another day.

Set a mood for fun and learning. Cooking with kids will take more time and does require effort. But as with most things in life, the good things are worth the work and the wait. Keep your cool with little chefs; play as they learn. Remember: Cooking with kids is as much about the “process” as it is the product.

Setting up for success:

Don’t take on new tasks if you or the child is “starving.” If this is the case, pick a quick recipe that makes a quick healthy snack, or have veggies, fruit, and dip to snack on before you start.

Make sure you and the child are well-rested; most people tend to get cranky more easily if they are hungry or tired.

Make time for cooking. Cooking with kids can take longer as they are learning new skills. Enlist their help on a weekend afternoon when you don’t feel the mid-week time crunch of activities.

1. Planning is part of the fun! Have fun choosing the recipe.

Share about the task you are doing, why you are doing it and what is happening. Allow them to help in planning a menu, choosing a recipe, and finding the correct ingredients so that they can become familiar with the kitchen.

Choose simple recipes to start. The easier a dish is to prepare, the more likely the kids will want to make it again. Start with things like quick breads, muffins, pasta, dips, smoothies, and sandwiches.

Given the child’s age and skill set, think about which steps your child can do independently. For example, kids who can read can call out the ingredients from the recipe card while you put them out on the counter. A younger child can help you pour and measure ingredients into a bowl. An older child might be able to mix or maybe even cut ingredients.

Doing some prep work in advance, such as washing items, trimming meats or cutting hard vegetables will make the process move more swiftly.

2. Create a safe place where kids can cook.

All people cooking should wash their hands before beginning. Set up a work area at a lower height to make it easier for preschoolers to reach things. Offer children a stool only if you know they can balance on it.

Give frequent reminders about what’s OK okay to touch and which items can hurt them. Remove any sharp objects from their reach.

Talk about which kitchen tasks are for grown-ups and which ones are for kids.

Establish clear kitchen rules so they are aware of the fun and as well as the dangers of the kitchen, such as washing hands, not touching stove knobs or knives, cleaning up and getting to taste what you are making. I call this the “chef’s bite” ?only those cooking can taste the food as we are making it. Kids love this as it makes them feel special.

3. Closely supervise children of all ages.

Do not leave a child unattended in the kitchen. If you must leave for a moment, take the child with you. Accidents can happen in the quickest moments.

Explain to them about the stove in age-appropriate, simple terms; for example, “The stove is hot! It’s not OK okay to touch it. Adults will handle the hot items. You can watch.” Always keep pan and utensil handles turned towards the back of the stove.

4. Give children their own safe utensils.

Offer children wooden or plastic tools that are smaller and fit the size of their hands. Avoid giving children graters, as fingers can easily get scraped. Children can help snip herbs with rounded edge scissors. When a child is responsible enough, you can allow them to use small knives under close supervision. When you are using a knife, be sure to demonstrate safe knife skills, such as holding the knife properly, keeping blades sharp, using the appropriate knife for the task and cutting on flat skid-proof surfaces. If you need assistance with knife skills, contact me about a specialty session or watch this video on what knives you need. Note: your child will learn how you teach them, so only teach them good healthy and safe habits.

5. Other learning is in the mix!

Ask the child to read each instructions aloud as you prepare the food, which will help with learning sequencing and following directions.

Your child can count and help measure to build math skills.

Do a bit of history after the dish is complete to find out where it came from or any special holidays or cultures that are associated with it.

6. Introduce new foods.

On average, we need to taste foods up to 11 times to know if we “like it or not.” Introduce new foods in different ways with different sauces, shapes or cooking methods, like such as sliced apples, apple sauce, and baked apples.

Make simple things special: Using Use a variety of cookie cutters to shape bread, cheese slices or even apple or red pepper slices to makes them special.

7. Make set-up and clean-up part of the routine.

Know that you will most likely have a little mess, spilled flour, milk or a dropped egg. Do not let these moments frustrate you as this will frustrate the child, as well. Simply use it as a learning moment to teach how to do the activity next time and show that it’s okay to make a mess as long as we clean it up, too.

When all cooking is done, assist the child in simple tasks to help clean up. Even if it is just putting a few items in the sink and washing their hands, it is important that the child learns that cleaning up it is part of cooking.

To help avoid messes, guide children to measure over a cookie sheet that can catch excess, or break eggs into separate bowls to avoid slip-ups that ruin the entire dish.

8. Give praise, acknowledgement and encouragement

Lastly, compliment your little chef. Celebrate their accomplishment and taste what you made together. This will also open conversation for new items to cook by asking “what do you like about the taste?” “What would you want to do differently next time?” If they have had fun even if they did not like what they made, they will do it again. You are building the foundation of a healthy lifestyle.

Puff, The Magic Pastry

January 24, 2014November 2, 2014 Rachel Sherwood

Puff pastry, that flaky melt-in-your-mouth dough; layers of rich heavenly delight. It is something I always have on hand because it is a culinary blank canvas. It goes with anything, can take on a variety of shapes and uses, and is perfect for both sweet and savory applications.

The only problem with it is that most traditional recipes, although not too difficult, are too time-consuming and labor-intensive. To the get perfect layers is usually a difficult process even for the trained chef. The alternative to homemade is the store-bought option which does work; it’s reliable but not as buttery and tasty as homemade. I have used store-bought in time-crunch situations, but homemade is out of this world delicious and freezes well. If you make it in advance, it will always be ready for you when you need it. If you have never experienced the real-butter thing, now is the time to give it a try.

Granted, the beginning steps of this process can get a little messy, but as I tell my husband Joey, “better a messy cook who is a great cook than a clean cook who is a bad cook.” I have made notes for using specialty equipment, so if you have it use it, as it will make things a little cleaner and come together easier. But you can have success with this recipe using only a large mixing bowl, two butter knives, a rolling pin and plastic wrap.

The Perfect Puff Pastry

2 cups all purpose flour
3 sticks or 1½ cups COLD salted butter *if using unsalted butter add an additional ¼ teaspoon of salt
6 tablespoons ice water

Cut the butter into small cubes. Slice down the center of the stick of butter then flip on its side and cut down the middle again. Next, slice down the length of the stick making small cubes. Repeat with the remaining sticks of butter.

In a large mixing bowl combine the flour, salt and cold butter cubes.

*Note: If you have a food processor you can add the flour, salt and butter in that as well, pulse it a few times to break up the butter into small pebbles. Then add the cold water and pulse again until the dough just starts to come together. You may need to scrape the sides of the container. Continue with dumping the dough onto a lightly-floured surface and rolling it out. Note this process will not be as crumbly as the bowl method because you have already incorporated the butter well.

With one of the butter knives held in each hand, cut though the flour and butter mixture making an “x” with the knives against each other. Do this several times until the butter is mostly cut up and is about pea size; it is fine to have a few larger chunks left.

*Note: If you have a pastry blender you can use this instead of the knives; it will be slightly easier and quicker.

Stir in the cold water (from a glass of ice water, measure out only 6 tablespoons of water).

The “dough” will still be quite dry; it is supposed to be this way. Try to press and lightly squeeze it together on the bottom and sides of the bowl. Yes, it will be dry and crumbly still.

Pour the mixture onto the counter and press into a rectangle with the short end facing you and the long end extending away from you. Flour your rolling pin and begin to roll the dough out longer. It will be crumbly and you are probably thinking, “she is crazy; there is no way this will come together!” Have faith—it will.

The dough may stick to the rolling pin; it is just the butter beginning to get worked in. Just wipe it off and re-flour your rolling pin and keep rolling it out to be about as long as your elbow to your fingertips. Yes, we are still working and it is crumbly, I know. Taking the top end (the end farthest away from you), “fold/lift and set” on top of the top half. Then take the bottom end (the end closest to you) and do the same, meeting the top portion in the middle. Yes, still crumbly.

Press the dough together slightly to make a small rectangle and repeat the same process, flouring the rolling pin and rolling it long away from you, then folding the top portion into the middle and the bottom portion into the middle so it looks like a book. Then fold the two together to “close the book” do this “book folding” process a total of 4 times, turning the dough a ¼ turn each time. When complete, form the dough into a rectangle one more time, tightly wrap with plastic wrap and chill in the freezer for 20 minutes. This can also be held in the refrigerator for 3 days or frozen for 3 months. If freezing, wrap again in foil for best freshness and flavor. When ready to use, thaw overnight in the refrigerator.

Now the creative part comes in. Take virtually any flavor you like, wrap it in the dough and bake at 425 degrees for 10-15 minutes, depending on the size. You can brush it with a little egg wash (1 egg beaten with 2 tablespoons milk) for a nice golden color.

I love to use pepperoni and cheese or little sausages for savory appetizers or make cinnamon sugar twist with the scraps for sweet treats but the possibilities are almost endless. Use the items you have on hand and the flavors and shapes you like. Enjoy!

*A note about butter:
The butter must be kept cold for this recipe to work. There is no active ingredient to make this dough rise; it gets it lift from the steam in the little pockets that are created by the layers of butter. If it is a hot and humid day, it is not the time to be attempting this recipe. Go get ice cream and come back to this when the weather is cooler. If the butter begins to weep or melt, dust the sticky area with flour and chill in the freezer for 15 minutes and begin working again. If ever the dough is too soft, just chill it until it is firmer and easier to handle.

Salted butter will work for this recipe; however, you will get a slightly lighter result using unsalted butter. The moisture in butter when heated turns to steam, which makes the dough puff and rise. Salt slows this process down by making the water taker longer to turn to steam. Do not substitute margarine or butter-like spreads. These are processed items, and the extra additives and additional water will not allow this recipe to turn out properly.

Are You Eating Or Dining? And Do You Know The Difference?

January 17, 2014February 5, 2014 Rachel Sherwood

To eat or to dine? That is the question. In today’s busy lifestyle, it can be easy to take for granted all the blessings in our lives—things as simple as having food in the refrigerator, being able to go out for a meal and even have someone cook for us at home. I ask you today when you eat, are you “eating” or “dining?” There is so much available to us when we come to the table, but are you leaving the best part of the meal untouched?

When we “eat” we are only consuming food to fill the need of hunger. When we eat this way we only fulfill one basic need. However, when you “dine”—taking in the experience, the food, the environment and the company—you fulfill the need of hunger as well as intellection and community. As humans, we need more than just food to live and be happy; we must be challenged to keep our minds sharp and actively working, and we are meant to be in relationship with others. When we gather around the table, all of these aspects are available to us but so often not acted upon, leaving the most beneficial part of the meal unconsumed. Here are a few techniques to help you get the most out of your next meal.

Three Ways To Build Better Relationships Through Eating

Technology at the table. First, let’s sit at an actual table not on the couch in front of the television. I encourage you to adopt a no-technology at the table policy. I know, it may sound harsh but it is worth the benefits. By not having the distraction of technology there is space for conversation and for you to be in the environment of setting a space for the meal and community. Most people spend less than 30 minutes at the table, anyway. Also, put the phone down and take a look at the people you are with. If the person who is calling or texting is that important and just can’t wait, next time invite them to dinner as well.

Tell me what was good about your day. Now that you have space for conversation, practice asking open-ended positive questions. This not only gets people sharing, but the positive focus lets people bring up what was good and worth celebrating, boosting self-esteem. Instead of asking, “How was your day?” which usually prompts a one-word answer of good or okay, try asking, “What’s new and good?” or “Tell me what was good about your day.”

Cook together. The best way to get people interested in the meal is to ask them to be a part of it. This also takes some of the work away from the person who is doing all of the cooking alone. This not only makes kitchen work easier and more enjoyable, it creates a space for conversation and learning. Let members of the family help decide what is for dinner and learn what it takes to create balanced meals. Chopping vegetables or making a salad dressing, even setting the table is beneficial in more ways than one. Allow others to help in the kitchen. You will be surprised at what happens and the life-long memories and skills you will have shared.

Beverages–Setting Up the Basic Bar

December 20, 2013June 23, 2014 Rachel Sherwood

Don’t let stocking the perfect bar spoil your party plans. With this guide, you will keep the good times flowing!

Serve what you like to drink; after all, the main customer of your home bar is you. There is no need to stock up on very variety of liquor in the store. It’s expensive and most of all it will take up way too much room to store all the dusty, unused bottles. If you are truly concerned about what a few select guests will want to drink-the picky ones or the guests of honor-just give them a call and ask. They will happily tell you, and you may find out something new that you enjoy as well.

Stocking what you truly enjoy has many benefits; one being you always have something good on hand. Also, you are not running to the store at the last minute; and it can be a great conversation starter of why you like it, where you got it and why these selections are your favorites.

My husband is Polish, so we stock more than the average person would care to own in a wide varieties of vodka. We also make our own house limoncello, which whether you like it or not, is always a great conversation starter. I tend to like my wines so I keep a few varieties that I enjoy, as well. Your bar, is after all, your bar. It is meant for you to enjoy and share your experiences. Allow your guests to try something new or encourage them to bring their favorite to share. You may be surprised to find you like something new. The more your try, the more you will refine what you like and what you don’t.

How to Build a Basic Bar–

Getting started, choose three bottles of liquor–two bottles of “light” and one “dark.” Again, choose the bottles based on what you currently like to drink and build your selection over time and as your tastes develop. The lighter varieties tend to mix well and can create a wide variety of drink options, the darker liquors add depth and a rich heartiness. Vodka and gin are most commonly popular mixing drinks and can sometimes be used interchangeably; for example, to make a vodka tonic or a gin and tonic. Vodka tends to be cleaner with less of a flavor than gin. Gin can often have stronger and more floral notes. The price point of liquor is usually in correlation with the quality of the liquor. The quality of the drink will only be as good as the ingredients used to make it, but that does not mean you need to break the budget to have a great tasting drink. There are several mid-range liquors that mix well. If you want to splurge on one pricier bottle, keep it exclusively for the drinks where you are really going taste the liquor like martinis, or when you choose to drink something straight or just on the rocks. Here is a basic bar set up that will be sure to get the party started with a drink for everyone.

Basic Bar Set Up

2 bottles – red wine
2 bottles – white wine
A few light beers or your favorite brand
3 bottles of liquor: 2 light, such as vodka, gin, rum, or tequila; 1 dark, such as whiskey/ bourbon, dark rum
2-3 mixers: Such as soda (Coke, diet Pepsi, Sprite), juice (orange, cranberry, pineapple) or tonic /soda water

*Be sure to get an extra bag of ice as well. This is also a great last minute thing to have a guest bring.

How much food do you need for a photo shoot?

May 30, 2013July 25, 2017 Rachel Sherwood

“You need how many cases!?”

Don’t be alarmed when your stylist asks for what may seem like a ridiculous amount of product for your food photo shoot. This may not always be the case, but if the product being shot is fragile, or has ice cream or melted cheese, a few extra would not hurt. Remember, the photo you are creating will serve your company for a long time – start with the right product and enough of it to get the best results!

It often benefits to get a bit extra product because it can get damaged in shipping, or we need to sort through and find the perfect shape and size of a particular item. Also keep storage in mind when ordering product. You want to be able to keep it fresh and stored properly for the best results. Consult with your stylist about ordering product. He or she will be able to help gauge what is an appropriate amount. If possible it may be beneficial to have the product shipped in component pieces.

Example: Pizza
Purchase blank crusts or dough, then the correct amount and type of sauce, cheese and toppings can be assembled in the studio for the perfect shot!

The amount of product needed can also be dependent on how the photo is going to be set up. Here are some situations that can affect the amount of product ordered:

* If someone will be eating it
* If a scoop or slice will be taken out
* If the project is more recipe-focused rather than as an individual product

In some of these situations, the stylist will buy for roughly three times the recipe – one set for practice and to learn about how to best handle the food, one for the photographer to get the lighting on set correct for the shot, then one for the final perfect beauty shot.

Again, there are many variables that can factor in with how much product to order. Consult with your stylist before the shoot to make sure you can get the right foods for the job!

If you are looking for a food stylist, please contact Impressions Food Styling at (612) 636-1994 or visit https://impressionsathome.com.