100 new foods

Leeks

leeks

It was like Dr. Seuss characters invaded our home this week and stood in place for the kids during our mystery food challenge. Even sautéing the leeks in a little butter and olive oil didn’t help our cause. Leeks were not a hit food. They’ll get there. Leeks cooking in butter is one of the all time best cooking smells. One day they’ll realize the error of their ways…

ME: Ok.  Smell it.

LAUREN: Oh my God.

ME: Why?  Why oh my God?  What does it smell like?

LAUREN: Wine.

ME: Wine?

LAUREN: It smells like wine.

ME: Does it smell like wine?  There’s no wine in there.  You think I’d feed you wine? What do you think it smells like Sam?

SAM: A strong smell. It has a strong smell of wine.

ME: Ok.  It’s not wine.

LAUREN: And beer.

ME: No, that’s my beer that you’re smelling!  

EMMA: Yummy!

ME: Yeah, yummy, right?  Smells good.

LAUREN: Actually, it’s not.

SAM: It smells like a trash can.

ME: Ok. It’s not a trash can.

[kids laughing]

ME: What are these called, because you guessed last week.

EMMA: Collard greens.

ME: Nope, it’s not that.  What vegetable rhymes with weeks?

LAUREN: Cheeks.

EMMA: Sausage.

SAM: Keeks.

ME: Nope.

LAUREN: Leeks.

EMMA:  Sausage.

LAUREN: Leeks.

EMMA: Yeah.

LAUREN: Leeks.

ME: Ok. Sausage?

SAM: Cheeks.

EMMA: Yeah, sausage.

LAUREN: Leeks.

SAM: Queeks.

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100 new foods

Collard greens

Collard greens

I have a confession: I’ve never cooked collard greens at home. I’ve eaten them plenty of times, but for some reason, whenever I’ve got greens in mind I go for kale or chard. Collards have to be cooked a little longer than other greens to soften them, but otherwise, they are delicious eaten with a touch of olive oil and salt. A splash of vinegar works too, but since we’re being purists in our challenge I try to keep the flavors as close to their natural state as possible.

Verdict on collard greens? Our conversation was long and confusing and I still don’t have an answer. Apologies.

ME: Ok.  Mystery food right now is….

EMMA: I want purple.

ME: Who can tell me what this is?

LAUREN: Greens, greens, greens.

ME: Yeah.  It’s greens.  What kind of greens.

LAUREN: Uh salad greens?

ME: Uh Nope.  It’s not salad greens.  What kind of greens.

EMMA: Collard.

ME: What?

EMMA: Collard.

ME: Yeah!

LAUREN: Cabbage?

ME: She got it!  Collards.  Did you say Collards?

EMMA: [Nods yes].

ME: Yeah!!!!  How’d you know?

SAM: She went to Jamaica.

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100 new foods

Broccolini

broccolini

Before we start, let’s not get into any arguments about whether I’ve already covered this vegetable. That was broccoli rabe, which for the record, is not the same thing as broccolini.

I actually had to check myself because although the flavor profile is different, they have a similar appearance.  Incidentally, I learned that broccoli rabe is not the same thing as rapini, who knew! They’re almost identical, so the rapini police don’t trouble themselves with corrections. Now you can bring up your newfound knowledge at your next cocktail party. Cross your fingers that you’ll be talking to the only person in the room who’ll appreciate your wisdom.

If you’re looking to branch out from broccoli (excuse the horrible pun) I recommend getting your kids to try broccolini. They might even like it better than broccoli. The color stays more vibrant green when you cook it, and it has a sweeter, milder taste.

ME: The mystery food that I have for you this week is…..

SAM: Bread.

ME: Is…

SAM: Yeast.

ME: Broccolini.

SAM: I said yeast.

ME: Yeast?  It’s not yeast.  Broccolini.  Do you remember when we tried broccoli rabe?

LAUREN: No.

ME: It kind of… Well, I’m not going to tell you.  Here you go.

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100 new foods

Endive

Endive

Endive lettuce had one taker this week. Lauren’s our resident salad eater, so it came as no surprise that she loved it. Sam wanted nothing to do with it and Emma was fixated on our Pandora reggae station, likely because of all of our recent rum talk.

Would we get it again? Uh, that would be a yes, because it has a built in scoop. Pretty much the coolest vegetable ever.

ME: What is this?

LAUREN: Salad greens!

ME: Weeeelll, these are actually not salad greens. Salad greens are not a vegetable. There are many different vegetables that fall within the salad greens category. Do you guys know what they’re called?
(Sam and Emma run for the hills)

ME: Sam and Emma, come here! Look, you can break them in half!

EMMA: This is reggae.

ME: This is endive.

EMMA: This is reggae.

ME: It falls into the bitter category of greens because they’re a little bitter. Sometimes people like to pair bitter and sweet. It’s pretty bitter right?

LAUREN: Whoa, can I have one more? I like it, I like it. Even though it’s bitter.

ME: Do you remember what it’s called?

LAUREN: Gerdive?

ME: No.

LAUREN: Perdive?

ME: No. Endive.

ME: What do you think guys, should we get it again? You know the cool thing about these is that because they’re scoops you can scoop dips with it. You could do guacamole or tuna salad or chickpeas with this. Different kinds of things. Sam can you not tie a rope over the stool please? Emma can you not jump off the couch? So what do you guys think, should we do endive again?

LAUREN: Can I have one more scoop to scoop something?

ME: Sure, what do you want to scoop.

LAUREN: Lemonade.

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100 new foods

Red lentils

Red-Lentils

We already knew that we liked brown lentils, but figured that we’d give red lentils a try. When cooked, red lentils fall apart much more easily so they’re not great for lentil salads or other dishes where they need to keep their shape. But they have a wonderful flavor, and a less-gritty texture than brown lentils making them a hit with two of our guys.

Apologies for side-tracking about rum, but this mystery food challenge drove me to the bottle.

ME: Guys, who’s ready to get their mystery food on?

LAUREN: I just tried it.

ME: You can’t try it yet. Hang on until everyone is here. Where’s Fay? Emma get your booty over here.

ME: Guess what we’re trying for mystery food (shakes red lentils), red lentils! Who’s tried red lentils before?

EMMA: Those are chips.

ME: What do they look like?

LAUREN: The littlest cherry tomatoes in the world.

ME: Oh they do.

EMMA: It looks like juice.

ME: Sam what do you think?

SAM: Uh nothing.

ME: Can you believe that when you cook red lentils it turns to this! (shows the brown mound of lentils). Doesn’t it look different?

SAM: That’s glass.

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