Our cooking instructor, Eva Szigeti, serves up a thought-provoking piece about the ‘ways’ and the ‘whys’ of cooking, along with a refreshing recipe for an autumnal equinox elixir of sorts.
“Tell me what you eat, and I will tell you what you are, ” goes Anthelme Brillat-Savarin’s famous aphorism. Besides being a lawyer and a politician, Brillat-Savarin was also a gourmet and one of the founders of the gastronomic essay genre. I can’t resist mentioning the charming and very long title of his famous Physiology of Taste, published in 1825. The full French tittle is Physiologie du Goût, ou Méditations de Gastronomie Transcendante; ouvrage théorique, historique et à l’ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, membre de plusieurs sociétés littéraires et savants.
Brillat-Savarin’s famous quote popped into my mind during a cooking class this summer while I was listening to an exchange between a group of campers. Inspired by what I heard, my thoughts went in a bit of a different direction. I was thinking something along the lines of “tell me how you cook, and you will tell a lot about yourself.”
The cooking class conversation involved a group of teenage campers. As one boy was chopping onions, a few pieces fell to the floor, and some jumped from the cutting board to the table. This minor mishap resulted in some friendly teasing from fellow campers. The camper was jokingly called a messy cook. Luckily, he did not feel intimidated, and he had the perfect answer for his friends: “Well, my mom always says that there is no good cooking without a mess in the kitchen.” It did not end here. Another camper offered a very different quote from his own mother: “My mother says that it is very important to always be organized in the kitchen.”
How do you cook? Do you follow a recipe without changing anything? Do you read recipes for inspiration, then close the cookbook? Maybe you don’t use recipes at all. Do you usually stick to several well-tested recipes or does your repertoire always involve something new and adventurous? Do you wash the dishes continuously or do you let them to accumulate? How do you feel about immersing your fingers in sticky dough? Would you avoid a recipe because its preparation comes with a lot of mess? Do you like having company or help while cooking? Are measuring tools your friends or are you just fine without them? Do you plan menus well ahead or just go with the flow?
We are all different and we like to do things differently. The kitchen is not an exception. I always try to remember this when I cook with kids. When deciding how to engage our children in cooking activities, what tasks to delegate or share, we have to, of course, consider their age first. We need to ask ourselves, ‘what are they able to do and what activities would they enjoy?’. Some children prefer little tasks and want our help, others want to do everything by themselves. Repetitive tasks work for some, but not all. A quiet, patient child will enjoy neatly forming piece after piece of dough into a desired shape. A high-energy, active child will prefer working with a mortar and pestle, or to invest a lot of energy into cranking a manual grinder. Some prefer to imitate the parent and do exactly as told. For others, open-ended tasks are more suitable.
Let’s remember that cooking is a sensory experience. Consciously incorporating this aspect into our projects works especially well with young children. Let them smell, taste, touch, and explore texture. They will take in much more than we would expect.
When we cook together, we cultivate not only good eating habits, but more much: patience, perseverance, creativity among others. We have the opportunity to teach our children about environmental responsibility, the nutritional value of foods we make, and even time management. Cooking also creates an opportunity to improve hand-eye coordination and fine motors skills. Observe your kids as they roll out dough, pour, spoon, chop, measure, decorate, spread, or peel. Do they need help? Are they more skilled than a few months ago? Hands-on experience with food preparation makes for adventurous eaters. By involving children in an activity that makes a difference, we help to build their self-confidence. Most importantly, cooking is a bonding opportunity with our kids—an opportunity to cultivate social skills. We cook together, and while we chop and stir, maybe even teenagers will open up. Maybe we will hear something unexpected; maybe we learn something new about our children. (And, of course, there is a possibility that none of this will happen, but we will still have a nice meal!) It is never too late to start to cook, and never too early to begin to cultivate a lifelong habit of those long conversations in the kitchen.
Summer meets fall in this refreshing drink. Lemon verbena brings the taste of the warm season, pear: the promise of the upcoming harvest. As we say goodbye to the summer and welcome the fall, this is a great drink for the last outdoor gathering of the season, or the celebration of the fall equinox.
Older children should be able to prepare this recipe without help (make sure to supervise them when they handle hot water.) Ask the younger ones to squeeze out the lemon juice, to measure out the liquids and the sugar, to stir the sugar into the hot tea and watch it “disappear”. Don’t forget to let them smell and touch the fresh herb!
6 sprigs of fresh lemon verbena, about 5’’ long
5 cups boiling water
3 tablespoons sugar
2 tablespoons freshly squeezed lemon juice
1 bottle of sparkling pear juice
Pour boiling water over lemon verbena. Let it steep for 10 minutes. Strain the tea. Add sugar. Stir to dissolve. Let the tea to cool.
When ready to serve, put a few ice cubes into each glass. Pour in one part lemon verbena tea and one part sparkling pear juice. Garnish with slices of lemon and lemon verbena leaves. Enjoy!