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Cool Kids Cook Radio Show #37 Interview with Chef Scott Boswell

– Posted in: A Tisket A Tasket What’s Inside My Basket, Cooking, Cool Kids Cook Radio Show, Food, Interview, Kids, Kitchen Tips N Tools, Snacktivity Time

Hey Young Chefs!

Chef Scott Boswell of Stella! in New Orleans

Chef Scott Boswell of Stella! in New Orleans

Today I interviewed Chef Scott Boswell, a chef whose star is rising. The Louisiana native and chef/owner of New Orleans’ restaurants, Stella! and Stanley, Chef Scott is a visionary in bringing his globally inspired flavors to his diners. A graduate of the Culinary Institute of America at Hyde Park, Chef Scott began his career with Chef Kevin Graham at the Windsor Court in New Orleans before embarking on a best-of-Europe search, where he credits Chef Pascal Morel in Salon de Provence, France, with his foundational techniques. His work in the kitchen of Enoteca Pinchiorri in Florence, Italy, solidified his sophisticated cuisine. Florence is where he started work with Masahiko Kobe, now known as “Iron Chef Italian.” He has also worked with world famous chefs such as “Iron Chef French” Hiroyuki Sakai, “Iron Chef Chinese”, Chin Kenichi, Chef Jean-Georges, “Iron Chef Japanese” and current “Iron Chef America,” Masaharu Mirimoto, Chef Grant Achatz (ACK-etz) of Alinea, Chef Charlie Trotter, and Chef Daniel Boulud (dan-YELL boo-LOO). Seeing his career in stages, Chef Scott considers all of these educational experiences evolutionary to his cuisine. A culinary artist, Chef Scott is the painter and the plate is his canvas.

Thank you so much, Chef Scott, for being here and welcome to “Cool Kids Cook.”

Stella's Bananas Foster French Toast dessert

Stella’s Bananas Foster French Toast dessert

“A Tisket A Tasket What’s Inside My Basket?”

Today’s secret ingredient is… Polenta. Let’s talk about Polenta. Here is my recipe for “Creole Polenta.”

Creole Polenta

Creole Polenta

Ingredients:
1/2 c. trinity paste (see recipe below)
2 c. water
1 c. chicken stock
1 tbsp. Eliana’s Creole Seasoning
1 c. grated cheddar cheese
Salt and pepper to taste

Directions:
Preheat oven to 400 degrees. In a large oven-safe deep skillet, sauté trinity paste for 5 minutes over medium heat. Add water, chicken stock, and Creole seasoning and bring to a boil. Stir in polenta and reduce heat to a simmer. Stir polenta constantly until so thick it coats the spoon. Smooth polenta out and allow to cool for 5 minutes, to set. Optional: place in the oven for ten minutes with a sprinkling of cheese.

Here is the recipe for “Trinity Paste.”

Ingredients:
1 c. Trinity (chop mixture of 2 medium onions, 1 medium bell pepper, and two stalks of celery)
3 cloves garlic
2 tbsp. olive oil

Directions:
In a food processor or blender, purée trinity, garlic, and olive oil. Use in recipes for extra flavor.

Hey kid foodies. I’d love to hear from you. Tweet me! I’m @KidChefEliana. Send me your questions and ideas, and we’ll connect. I also have a Facebook fan page. On Instagram and Pinterest, I’m Kid Chef Eliana. So, you know where to find me!

“Kitchen Tips N Tools!”

Today’s kitchen tool is a… “Pie Pan.”

According to EverythingPies.com, there are rules as to what makes a pie a pie.

* First Law of Pies: Pies must have a pastry made from some sort of grain, wheat, rice, cracker or cookie crumbs. No pastry, No pie!
* Second Law of Pies: Pies must be baked in an oven at some time of the process, or pseudo-baked – like no-baked pie custards. Pies are not fried, boiled or steamed.
* Third Law of Pies: A pie shall be baked in some form of a dish – metal, ceramic or glass.
Some people might argue with these “laws,” especially in the South, where we have deep-fried pies!

Here is a recipe for “Simple Graham Cracker Pie Crust.”

Ingredients:
1 1/2 c. graham crackers, crushed
1/3 c. sugar
6 tbsp. butter, melted

Directions:
Preheat oven to 375 degrees. In a bowl, mix ingredients together. Place the mixture in a 9-inch pie pan. Spread the mixture evenly in the pie pan and make sure to go up the sides. Pack it tightly. Bake for 7 minutes. Use it for your favorite pie or cheesecake filling.

“Spice Detective!”

Today we’re investigating… “Brown Sugar.” Here is a recipe for “Sweet & Spicy Turkey Cheddar Meatballs.” These meatballs are a hit at parties. I love the sweet and spicy element!

Sauce Ingredients:
2 c. spicy ketchup (or 1 c. ketchup with 1 tsp. hot sauce)
1 1/2 c. dark brown sugar
1 c. ketchup

Meatball Ingredients:
1 lb. ground turkey
1 1/4 lbs. Italian sausage (squeezed out of casing)
1/2 c. plain bread crumbs
1 c. grated cheddar cheese

Sauce Directions:
Combine all ingredients and mix thoroughly. Cook over low heat for 10 minutes, stirring constantly and let cool.

Meatball Directions:
Preheat oven to 400 degrees. Combine all ingredients in a large bowl and mix thoroughly. Form into small balls. Coat with half of the sweet and spicy sauce. Arrange on a baking pan coated with nonstick spray. Bake for 25 minutes. When meatballs are done, arrange meatballs in a deep dish pan and pour remaining sauce on top. Insert deli toothpicks.

“Snacktivity Time”

It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Watermelon Sun-Dried Tomato Skewers.” This dish was inspired by Chef Jose’ Andres’ Watermelon Tomato Skewers at The Bazaar in Miami. I loved the dish so much, I had to create my own version.

Watermelon Sundried Tomato Skewers

Watermelon Sundried Tomato Skewers

Ingredients:
1 c. watermelon balls
1/2 c. grape tomatoes, cut in half
1/8 c. sun-dried tomatoes in oil
1 tbsp. pistachios, finely chopped

Directions:
On a brochette or short skewer, skewer on a watermelon ball, grape tomato, watermelon ball, and sun-dried tomato in that order. Sprinkle light dust of chopped pistachios. Serves 6-8.

“Creative Cuisine”

This is my recipe for “Catalan Spinach.” This was one of my mom’s favorite dishes at Chef Jose’ Andres’ The Bazaar restaurant in Miami. I made my version for her on Mother’s Day.

Catalan Spinach with Praline Sauce

Catalan Spinach with Praline Sauce

Ingredients:
1/4 c. golden raisins
4 c. baby spinach
1/2 c. cooking sherry, divided
1/2 c. praline sauce (see recipe below)
1/8 c. pine nuts
1/2 c. grape tomatoes, cut in half

Directions:
Soak raisins in divided sherry. In a searing hot pan on high heat, flip the spinach in the rest of the sherry 3 times and immediately remove from heat and transfer to a bowl. Mix in the other ingredients. Serves 4-6.

Here is the recipe for “Praline Sauce.” This praline sauce is based on the Praline recipe in my cookbook, Cool Kids Cook: Louisiana.

Ingredients:
2 c. pecans, chopped
2 c. brown sugar
1 14 oz. can condensed milk
Dash salt

Directions:
In a medium pot on medium heat, blend ingredients together. Stir constantly for about 5 minutes. It should be creamy and not too thick.

Here’s another “Creative Cuisine” idea. Here’s my recipe for “Egg in Ham Cups.”

Egg in Ham Cups

Egg in Ham Cups

Ingredients:
8 deli-thin slices Black Forest ham
1 slice cheddar cheese, divided into four equal squares
4 eggs
Salt to taste
Pepper to taste

Directions:
Preheat oven to 400 degrees. In a greased muffin tin, place 2 slices of ham in each muffin holder, creating a ham cup. Place a square of cheddar at the bottom of the ham cup. Crack an egg into the cup, leaving the yolk intact. Salt and pepper to taste. Repeat these steps with each ham cup. Bake for 15 minutes. Serves 4.

“Cookin’ Crafts!”

Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make a “ ‘Stache Stick.”

'Stache Stick

‘Stache Stick

Supplies:
Black construction paper or poster board
1 wooden skewer
Tape
Scissors

Instructions:
Step 1: Fold construction paper in half and, on the fold, cut one half of a mustache so that it is symmetrical when you open it up.
Step 2: Tape the skewer to one side of the mustache.
Step 3: Hold it up under your nose and have a ‘stache of fun!

That’s all for this week!

Bon Appetit, Kid Chef Eliana

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