Best homemade Nutella and Cooking with Kids!

Best Homemade Nutella Gourmet Magazine-3

This post was developed, cooked, styled, photographed and written by Kari as part of her monthly contribution to Gourmet  magazine. It was published in the June issue. Much thanks to our beautiful, fun and discerning young foodie models Samuel, Chloe, Junessa and Noel and their lovely parents for sharing them with us.

There is something absolutely magical about cooking with kids. Maybe it is their sharp sense of humour or wide-eyed enthusiasm about mundane tasks but having children help to prepare food is anything but ordinary.

Food preparation is a bit of everything that kids love all rolled up into one. They get to get their hands dirty touching different textures and trying new things, see things transform from one state to the next and if you actually engage then along the way, they have lots of fun. The absolute best part is that they get to eat the fruits of their labour and be praised about how great they were. Good luck with the clean up.

These recipes are very kid-friendly and are perfectly suited for grown ups just the same. Continue reading

Jamaican Rum French Toast Bread and Butter Pudding Recipe

Best French Toast Bread and Butter Pudding with homemade vanilla bean extract whipped cream-2

If you have been following our blog for the past few years and making our recipes, you would have discovered by now that even though we work in the food and beverage industry and there is a classically trained chef on board, we are both advocates of practical, simple, tasty food. Some people call that “honest” food.  We believe life is a feast and everyone is invited to partake. You do not have to be rich, popular or anything but yourself.

As Chef Lij says in practically every interview and TV appearance, “The simple things are the hardest to do.”  But why is that?  Is it OK to serve guests scrambled eggs and sausage for breakfast or bread and butter pudding for dessert? Yes. But aren’t those things too homely and regular? No. Not if done well.

This recipe for a French Toast Bread and Butter Pudding combines all the adjectives above. Practical, simple, honest, homely and everything but regular. It was inspired by Kathi Cooke, the first person to hack the very pudding-like texture that many find off-putting with a traditional bread pudding and turn it into something superbly amazing with added texture. So if you are among those who cannot stand the baby food mush of bread pudding, this is for you. If you want a practical, inexpensive but luxurious dessert or tea time snack, this is for you. It travels well so it makes a great potluck dish or picnic or BBQ dessert as well. This is dessert for all seasons, reasons and persuasions. Continue reading

A new monthly magazine feature for Chef and Steward

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It’s been really rough trying to balance working from home with being sole caretaker of our increasingly active baby while hubster works 12-15 hour days six days per week but every time he gives me his single-tooth grin or tugs on my leg to play, I know it’s worth it. I am toying with the idea of doing a post updating the reality of us being a chef family but that will be an epic undertaking. In the meantime, I am still trying to make it through from day to day. Can I get a witness new moms or working moms?  In spite of it, I would not have it any other way.

As of this month, I will be contributing monthly to Gourmet magazine, developing menus and recipes, making the dishes, doing the food styling and photography – a veritable one woman food media production. It has been a tremendously uplifting experience working with the team.  Remember when we were first featured in Gourmet some time ago? I look forward to sharing more of my work there. If you are in the region, be sure to grab a copy before they sell out. If you are further afield, see the rest of the 4-page feature after the jump. You can enlarge each photo by clicking on them.

To see more of my work and services I offer, head to www.kariheron.com 

Continue reading