Over the last few weeks, the big monster has shown a real interest in cooking. Besides watching me in the kitchen, stirring his building blocks and making lego soup have been some of the first activities that would keep him busy on his own for (somewhat) extended periods of time. So after he had transferred the armrest of our couch into his counter top/stove using more and more of our kitchen equipment, I decided to make him an apron for his birthday and give him his first own utensils.
I found the scribbled grey and white pin stripes were perfect for a little mister’s kitchen gear and added a red pocket and straps as color accents. And, as I simply couldn’t resist, I also made him a little chef hat… 😛
Just as I had expected, he instantly liked the apron but really didn’t want to wear the hat when we first tried everything on. To my big surprise though, he didn’t mind wearing it during our last pizza making session. And even better: daddy had the camera ready! 😉
I haven’t been very adventurous nor experimental with my cooking lately and just realized that my last food post was back in October! With our lovely visitors though, we have been taking advantage of the opportunity to make great food together – and take turns in watching the monsters. 😉
Today we made ravioli – my first time if I don’t count the cooking class that I took last week with my cooking buddy Angela (another first…). During the class, we stuffed the little pasta pockets with Ricotta and spinach – a nice filling, but one you find in every grocery store. I find, if you do go for the effort of making raviol from stratch, you should make something more exciting. So I did! Our composition was a mix of Ricotta, goat cheese, grated Parmesan and dried figs, spiced with fresh thyme and nutmeg (yes, again…) and roasted pine nuts for some crunch.
I now know that a pasta maker and a rolling pin are not exactly equivalent… 😛
Because we didn’t want to overpower the flavors of the filling, we served our little beauties with a light zucchini sauce – and were lucky to find a bottle of white wine in the fridge! So yummy, I’ll definately make this again!
We also had some red wine poached pears with Mascarpone whipped creme a few days ago, another dish that we had made during the cooking class. The smells of cinnamon, cloves and red wine clearly made me feel a bit like Christmas, but it was actually quite cool that day. I mostly stuck to the recipe that we had used during the class, except for adding a few chopped pistachios. And serving two half pears per person instead of just one. Obviously… 😉
Paul and I are in charge of bringing dessert to today’s Thanksgiving supper, so we had a very sweet kitchen date yesterday. 😉
While he chose to make his signature pumpkin pie, I decided to try something new and make my first ever trifle. I used our small juice glasses because I find scooping portions on individual plates from a big bowl of trifle always seems to be a rather messy business.
Et voilà: a layer of almond sponge cake, covered with some plum compote that I made a few weeks ago and topped with a scrumptious (and very healthy…) cream of mascarpone, whipped cream and yoghurt. Instead of chocolate chips as I first intended, I sprinkled the result with a bit of müsli crunch which I spiced up with cinnamon.
And here is Paul’s pie! All the spices that he used made the kitchen smell so yummy, almost Christmasy! 🙂
Can’t wait for the big feast – maybe I should have skipped breakfast though! 😛
Happy Thanksgiving, everyone!