Back...

I'm back!! I made a new YouTube video yesterday. Corn salad with cherry tomatoes cucumber and a parsley vinaigrette. Should be up very soon. I will be back blogging and sharing some great tips,recipes,pictures and produce keep checking!! In the mean time become a fan of Little Girl In The Kitchen on her fan page!! Here is the link.

Little Girl In The Kitchen Twitter Account

Yes, I do have one and once in a while I will post something on it. So check it out! Here is the link.

Little Girl In The Kitchen

Break...

I'm going to be away for a little while, BUT when I come back I promise some great posts and recipes!! And the continuation of my Greece trip. Keep checking!

Little Girl In The Kitchen

Mushrooms

I used to really hate mushrooms. But lately I have gotten to know them and I'm slowly but surely starting to love them. I went to a farmers market upstate not thinking of buying mushrooms but just more or less vegetables. However when I got to the counter with this hysterical women name "Viviene" selling amazing vegetables with one look at her mushrooms I knew I would be using them. I got some really gorgeous Chanterelles and the lovely mushrooms in the picture below. For a really amazing price incomparable to the ones in the city I bought some really gorgeous mushrooms. That I ended up Sauteing and putting over some really nice steak (also from market).

Go check out your local market and try experimenting with some fresh vegetables.

More soon,

Little Girl In The Kitchen

Ginger Ale at it's Best.

This is not a post from Greece. However this is definitely something worth sharing. This is not your average ginger ale. It's not very sweet {which is a good thing}, you know it's fresh because of the whole pieces of ginger in it and you can't find many ginger ale companies with the flavor option of "Jasmine Green Tea" {as seen in picture} So if you want a refreshing drink on a warm summers day pick up a bottle of "Fresh Ginger Ale by: Bruce Cost" and you are sure to be satisfied. Here is the link to the website so you can find a place to buy this amazing, unique ginger ale.

More from greece soon.

The Little Girl In The Kitchen

Farm to Table, Athens

We visited a close friend of my moms house about an hour outside Athens. I did not however expect to find a beautiful garden full of all the fresh organic vegetables you could think of, fresh pistachio trees, chickens etc. So when it came to lunch time I was ready to help out in the kitchen and get my hands a little dirty... We went to the garden and picked up some fresh Zucchini and Zucchini blossoms (Picture below) we also got some fresh tomatoes and lettuce.

We decided we would make a great pasta with fresh ingredients and great herbs...

But that was before a local fisherman brought over fresh caught swordfish that was caught about 5 minutes before he brought it over, (Below picture is just the head). Which of course is an offer you can't refuse.

So the menu changed, Fresh smoked Rosemary swordfish with grilled vegetables and fresh arugula salad. He led me over to this gorgeous hidden outdoor barbeque that was gorgeous and happened to be where we were cooking our fish (Pictures below)

We brushed the meat with fresh olive oil and put it in the pit and smoked it, after a little while we put fresh Rosemary in the fire to give the fish a smokey Rosemary flavor. The fish was very good, great flavor and texture (sometimes swordfish can be tough). And it paired perfectly with fresh vegetables a squeeze of lemon and grilled bread. Very fresh produce and a open mind led to a great fresh lunch.

More to come from Greece

Little Girl In The Kitchen

Greece

Little Girl In The Kitchen is going to greece, and will be blogging about the food there.

Be ready for lots of fish and olive oil!

Little Girl In The Kitchen

Short Break...

I haven't posted in a while, between school and everything else It's been very busy. I'm back! Get ready for posts, photos, recipes and new videos. We have a whole summer ahead of us with lots of asparagus greens cherry tomatoes and farmers markets!

~LGITK~

Blue Hill at Stone Barns

Blue Hill at Stone Barns is the other location of Dan Barbers fantastic Blue Hill Restaurant in NYC. Stone Barns is a gorgeous countryside "farm to table" farm/restaurant with amazing landscapes,buildings,produce and food. Weather you go to the cafe to pick up amazing sandwiches cakes and jams or you go to the formal restaurant you are sure to walk out satisfied.

However the elegant dining experience in a beautiful french style barn room is not like most, instead of them just handing you a prefix menu with appetizers main courses etc you get a list of elements such as different variety's of meats gorgeous vegetables eggs and really anything that is growing on the farm at that time. Some one who works in the restaurant comes to your table and asks you what you don't care for and what you like. Then brings out 4 courses (3 savory 1 dessert) and to tell you the truth there was not one thing I didn't like or even one thing I though was just O.K everything was so refined and fresh that walking out you only have good thoughts.

THEN if your as happy as me you go into the lovely cafe/store and buy some jams or cakes (as seen in the picture. ) which by the way are apple butter and black current jam.

Bon Appetit!

~LGITK~

Salts...

There are many many different kinds of salts. There is the one everyone thinks of when they hear salt which is the most common "Table Salt" there is the great "Kosher Salt" Which is amazing for everything (Even a pinch here and there in baking) and might be my favorite. There is "Sea Salt" and the more specialty salt "Fleur De Sel" (which is more of a finishing salt) These are just a few commons ones. Seasoning is such a important part of cooking, it really can make or break any dish so I would say if you want a good everyday salt try kosher for a little more texture and flavor than table salt and if you want some good finishing salt to add to meat or really anything try some fleur de sel or sea salt.

Get cooking!

~LGITK~

Lemon Curd Tart With Olive Oil and Almond Crust

Let me first and foremost say I got this lovely recipe from Epicurious.com and here is the direct link. This was my first time making a lemon tart, I love them but I guess I just never though of making them till now. And it was well worth the wait, the tangy taste of the lemon and lemon zest in the curd compliment the great flavor of ground almonds and the surprise ingredient olive oil (which believe it or not is making it's way into desserts now.) The olive oil is in the crust and the filling which might sound daunting but honestly just adds a slightly fruity bold twist to this already great classic dessert

If you love lemon curd tart I think this recipe might be a winner (and maybe if you don't give this one a try and it might change your feelings for this dessert!)

start zesting those lemons!

Bon Appetit!

~LGITK~

Blackberry Farm and Roasted Sweet Potatoes

Blackberry Farm is a beautiful oasis located in the Smokey Mountains of Tennessee with truly amazing food staff rooms and activities. They had a delicious roasted sweet potato salad with scallions, walnuts, good olive oil, sea salt and fried black eyed peas. It was the perfect southern farm to table approach to cooking I just love.

Here is my interpretation, perhaps even simpler but showcasing the ingredients. I use the best olive and beautiful Fleur de sel, Maldon makes a great one. I like to serve this side dish with a great roast chicken.

above is the Blackberry version and then below my take.

Little Girl in the Kitchen Roasted Sweet Potatoes with Scallion and Fleur de Sel

2 sweet potatoes, sliced into ¾ inch thick slices on a bias, skins on
2 tablespoons extra virgin olive oil
1 tablespoon good extra virgin olive oil
2 tablespoon scallions, thinly sliced diagonally
Salt to taste
¼ tsp. fleur de sel

Preheat the oven to 375. In a bowl toss the sweet potatoes with olive oil and salt. Place on a roasting pan. Roast the sweet potatoes in the oven for 10 minutes. Check them and flip them over to crisp up the other side. Roast for another 10 minutes. Check for doneness, take a fork and pierce, it should give away easily and feel soft. Remove from oven. Let cool. Serve when they are slightly warm but not hot. Plate the sweet potatoes, drizzles with good olive oil and sprinkle generously with fleur de sel, top with sliced scallions.

~LGITK~

Morrocan Chicken Vegetable Stew

I love a good hearty winter stew. What makes this Moroccan stew so special: the delicious sweet butternut squash contrasting with the Moroccan spices. Plus adding the finishing touches of lemon zest and mint really brighten this dish. You can also make this vegan. Don’t add the chicken and use vegetable stock. It turns out just as delicious.

This is one of my go to dishes for winter and I am happy to share it with you!!!

Moroccan Chicken Vegetable Stew over Pine Nut Currant Couscous

1 tab olive oil

½ cups sliced yellow onion

2 garlic cloves thinly sliced

2-3 carrots thinly sliced in circles (about 1 cup)

1 ½ cups diced butternut squash

4 boneless skinless chicken thighs

1 can chopped tomatoes (or 4 -5 roma tomatoes concasse)

16 oz vegetable stock/ or chicken stock

1 can drained chickpeas

½ tsp ground ginger

¼ tsp. ground turmeric

¼ tsp. ground cinnamon

¼ tsp. ground cumin

1/8 tsp. chili powder

1/8 tsp. ground coriander

Salt and pepper to taste

Zest of 1 lemon

2 tab mint, chiffonade

Season chicken thighs with salt and pepper on both sides. In a large Dutch oven, heat up olive oil and sear the chicken thighs until golden brown. Remove from pot and set aside.

In the same Dutch oven, sauté onions, garlic, butternut squash and carrots in olive oil over med-high heat. Season with salt to properly sweat the vegetables. When onions are translucent, about 10 minutes. Add the vegetable stock and tomatoes. Add the spices and ½ tsp salt. Taste your seasonings. Add back the chicken thighs.

Turn the heat down and let simmer for 20-25 minutes or until butternut squash is almost tender. Add the chickpeas and cook for another 5 minutes. Adjust seasonings.

Serve the vegetable stew over the pine nut currant couscous and top with lemon zest and mint.

Pine Nut Currant Couscous

2 cups of couscous

Coarse salt and pepper

2 tab. olive oil

2 ½ cups boiling water

½ cup currants

2 tab red wine vinegar

½ cup toasted pine nuts

Put the couscous and ½ tsp salt and 1/8 tsp pepper in a large bowl. Add the olive oil and stir with a fork to coat evenly. Stir 1/3 of the boiling water into the couscous; cover the remaining water to keep it hot. Press the couscous gently with the back of the fork. Cover with plastic wrap and let stand 3 minutes. Repeat with the remaining water in two additions. Break up any clumps with your fork.

While couscous is being made, re-hydrate currants. Use ½ cup warm water with red wine vinegar and submerge currants in liquid for 5 – 10 minutes until plump. Strain. Toss the couscous with the currants and pine nuts and serve with vegetable stew.

Bon Appetit!

~LGITK~

WNYC "The Takeaway"

I was recently on the radio talking about cooking with kids. Here is the link!

Bon Apetit!

~Little Girl In The Kitchen~

Spiced Butternut Squash Soup

There is nothing better than a great bowl of warm soup when the weather is cold and you need to warm up! I will have my video of this up soon on my youtube littlegirlinkitchen.

here is a lovely picture of this soup!

Check back on my youtube soon to see the video!

~Little Girl In The Kitchen~

CBS "The Early Show"

I was recently on the CBS " The Early Show" I made my sage risotto and displayed a whole variety of risottos. So here is the link of me with Harry Smith and some great recipes for a great risotto! Just remember the rules and the myth about risotto being a hard hassle IS NOT TRUE! So get out your wooden spoons out and never second guess yourself in the kitchen!

Eat well, and check in soon to see when I will be on the show next!

And make some risotto!

Happy Holidays!

~The Little Girl In The Kitchen ~

A Great Little Secret....

Elderflower Sparkling water is amazing. Some might say it tastes like drinking flowers, to me that's a great thing! It does not contain liquor and is a great drink.

I like to add fresh fruit to it so below is my favorite way to use it. It is fantastic plain as well.

1/4th cup fresh blackberries

1 tblsp fresh mint

1 teaspoon fresh lime juice

1/2 teaspoon minced ginger

crushed ice

Add ginger and mint muddle a bit to get flavors out add blackberries then ice pour elderflower sparkling water over add lime juice

Little Girl In The Kitchen

I feel bad...

I have to say I don't think I will be doing Gourmet it would be very very time consuming for an 11 year old.

so sorry

LittleGirlInTheKitchen