In the French Kitchen with Kids by Mardi Michels

Author:Mardi Michels
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2018-07-30T16:00:00+00:00

1. Rub the steaks all over with the salt and pepper. Place them on a plate, cover with plastic wrap and refrigerate until about 20 minutes before you are going to use them, so about 40 minutes into cooking the potatoes.

2. You can pan-sear, broil or grill your steaks. Here we’re going to pan-sear them, so you’ll need to heat the pan just before you’re ready to use it. Place a grill pan (preferably a cast-iron skillet with a ribbed base to make “grill” marks) over medium-high heat and add the oil.

3. Once the oil is hot enough, add your steaks—you should hear an audible “sssssss” when you add the meat if the pan is hot enough—and cook for 3 minutes on each side. The internal temperature as measured with a meat thermometer will be 155°F (68°C) when you take it off the heat and 160°F (71°C) after it has rested.

4. Remove the steaks from the grill pan and place them on a (preferably pre-warmed) plate and loosely cover with aluminum foil. Allow to rest for 10 minutes.

5. Serve the steak with mustard on the side and the fries with ketchup and mayonnaise on the side. (The fries shouldn’t need any more salt or pepper.)

This might seem like a lot of potatoes to slice up into such precisely sized sticks, but it’s a great activity for kids. Tell them why it’s important to slice the sticks consistently, and talk them through the process of soaking them to remove the starch. I find that if kids know why they are doing something, it’s more meaningful and they’re more likely to follow the instructions. Cooking is all about actions and consequences. Maybe they don’t slice the sticks very evenly—leave it be, unless the differences are really marked, and show them once they are cooked how some of the fries are too crispy and some aren’t done enough. Got younger budding chefs? Drying the potato sticks post-soak on paper towels, patting them dry with more paper towels and coating them with the oil and spice mix in a large bowl is a good way to involve younger children who might not be quite ready to work with knives.

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