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Cool Kids Cook #46 – Rerun Interview with Chef Paul Prudhomme

Posted in: Cooking, Eliana, Eliana Cooks, Eliana Marisol, Food, Kid Chef, Kids, Recipe

Hey Young Chefs!

In memory of Legendary Chef Paul Prudhomme, I am rerunning this episode with his interview. I was very saddened when I heard of his passing. He was an incredible person, chef mentor, and inspiration to me.

Chef Paul Prudhomme

Chef Paul Prudhomme

Chef Paul Prudhomme was an internationally recognized name in the culinary industry. He was a television star, a cookbook author, a restaurateur, and a spice mogul. He has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and international dishes. Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. Chef Paul was always adventurous. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures.

“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is… Forbidden Rice. Here is my recipe for “Thai Chicken and Forbidden Rice Soup.” The dark color of this soup might look weird, but it doesn’t taste weird. It tastes amazing! I also love the chewy texture the rice adds to the soup.

Thai Chicken and Forbidden Rice Soup

Thai Chicken and Forbidden Rice Soup

Ingredients:
1 tbsp. sesame oil
2 lbs. boneless, skinless, chicken breasts, cut into cubes
4 cloves garlic, minced
1 tbsp. fresh ginger, grated
1 tbsp. fresh cilantro, chopped
1 tsp. salt
1/2 tsp. white pepper
1 tsp. Chinese five spice powder
4 1/2 c. chicken broth
1 c. coconut cream
1/2 c. mushrooms, sliced
2 tbsp. chopped bell pepper
1 tbsp. fresh lime juice
1/2 c. forbidden rice, rinsed

Directions:
Over medium high heat, brown chicken in sesame oil with garlic, ginger, cilantro, salt, white pepper, and Chinese five spice powder. Add remaining ingredients and cook for 45 minutes.

“Kitchen Tips N Tools!”
Today’s kitchen tool is an… “Empanada Maker.” Here is a recipe for “Corn Picadillo.” This is great in empanadas or even by itself.

Herb Pesto over Empanadas

Herb Pesto over Empanadas

Ingredients:
1 tbsp. olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 c. mushrooms, chopped
1 lb. lean ground beef
1 c. diced tomatoes
1 c. corn
1 tsp. cumin
2 tsp. salt
1 tsp. white pepper
1/2 tsp. red pepper flakes

Directions:
In a large skillet over medium heat, sauté onions in olive oil until translucent. Add garlic and mushrooms. Cook another 3 minutes. Add ground beef and brown. Add tomatoes, corn, cumin, salt, pepper, and red pepper flakes. Cook until most of liquid is evaporated. It can an be used as empanada filling. Serves 6-8.

Here is the recipe for “Empanadas.” These empanadas are delicioso!

Herb Pesto over Empanadas

Herb Pesto over Empanadas

Ingredients:
2 c. white corn flour
1 1/2 c. warm water
1 1/2 tsp. salt
2 tbsp. vegetable oil
1 tsp. corn picadillo per empanada

Directions:
Turn on empanada maker. In a large bowl, mix all ingredients except picadillo. Using template that comes with the empanada maker, roll a small ball of dough and flatten into a circle. Place a teaspoon of picadillo in the center and fold template over, making dough into a semi circle. Press the edge of the dough all the way around. Cut off any excess dough. Repeat. Place uncooked empanadas into the empanada maker. Close the lid. Cook for about 10 minutes or until golden brown.

“Spice Detective!”
Today we’re investigating… “Italian Seasoning.” Here is a recipe for “Beef and Brussels Sprout Soup.”

Beef and Brussels Sprout Soup

Beef and Brussels Sprout Soup

Ingredients:
1 tbsp. olive oil
2 lbs. top round beef, cubed
3 cloves garlic, minced
1/2 onion, chopped
1/4 bell pepper, chopped
2 tbsp. Italian seasoning
1/2 tsp. cumin
2 c. Brussels sprouts, cut in half
6 small potatoes, cut into chunks
1 15-oz. can diced tomatoes
6 c. chicken or beef stock
1 tsp. white pepper
Salt to taste

Directions:
In a large pot, brown beef in olive oil over medium heat. Add garlic, onion, bell pepper, Italian seasoning, and cumin. Cook for five minutes more. Add Brussels sprouts, potatoes, diced tomatoes, stock, and white pepper. Mix soup thoroughly. Salt to taste. Cook for 1 hour or until beef and Brussels sprouts are tender. Serves 8-10.

“Snacktivity Time”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Lime Sherbet Float.”

Lime Sherbet Float

Lime Sherbet Float

Ingredients:
2 scoops lime sherbet
4 oz. Sprite, 7-Up, or Ginger Ale

Directions:
Place the scoops of lime sherbet in a tall 8 oz. glass. Fill to the top with lemon-lime soda or ginger ale. Mix and slurp!

“Creative Cuisine”
These are my recipes for “Melon Gazpacho with Oregano Oil.” This gazpacho is very light, refreshing, and tasty!

Watermelon Gazpacho with Oregano Oil

Watermelon Gazpacho with Oregano Oil

Ingredients:
4 c. ripe seedless watermelon
1 c. cantaloupe
1/4 c. balsamic vinegar
1/4 c. olive oil
1 tsp. fine sea salt
1/2 tsp. white pepper

Directions:
Place inside a blender and purée. Top with a drizzle of oregano oil, toasted chopped walnuts, and feta cheese crumbles.

Here is the recipe for “Oregano Oil.” This oil is a great finisher for the gazpacho.

Ingredients:
4 tbsp. extra virgin olive oil
2 tbsp. fresh oregano
1/2 tsp. fine sea salt
Dash of white pepper

Directions:
Place in a food processor and blend until oregano is fully incorporated into oil.

“Cookin’ Crafts!”
Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make a “Snow Jar.”

Supplies:
1 baby food jar
Corn syrup
Glitter
Small toy
Hot glue gun

Instructions:
Step 1: Hot glue the small toy to the lid of the jar.
Step 2: Place about a teaspoon of glitter inside the jar.
Step 3: Fill the jar with corn syrup.
Step 4: Screw the lid on the jar and make sure it’s tight.
Step 5: Shake and watch the snow swirl!

That’s all for this week!

Bon Appetit, Kid Chef Eliana

1 comment… add one
  • Mina March 3, 2016, 2:43 am

    I’m Mina,nice to meet you.I’m from Vietnam.I’m 11 years old.
    Do you like to cook Vietnamese food?
    Wow, Eliana you did a really good job in your blog. I saw that in the picture, you spoke at the NOLA kids Expo and you’re introducing about healthy food!

    You’re so amazing, Eliana! But can you tell us about the dessert that you usually make?

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