Learn how to feed your child with Chef Joshua Stokes! Orianne Cosentino invites Joshua into the studio for this week’s Feeding the Future to talk about Baby-Led Weaning practices. Firstly, Orianne recaps her visit to the American Museum of Natural History’s “Our Global Kitchen” exhibit. Learn how the exhibition highlights food cultures across the world, and can be an educational experience for children and parents! Later, learn more about the Baby-Led Weaning feeding philosophy, and why eating is an individual experience. How should you react if your child appears to be choking, and learn how to prepare foods for your child to eat when using this feeding ideology. Check out one of Joshua’s recipes below! This program has been sponsored by Fairway Market. Thanks to takstar for today’s music.
“There’s nothing better than watching your kids enjoy food – that’s part of the reason I cook. You give people food they want to eat and thats the most rewarding part for me. Giving your kids that experience is tops.” [13:00]
“Part of the eating experience is doing it yourself!” [19:10]
— Joshua Stokes on Feeding the Future
Asparagus Ribbons with Lemon Caper Butter
1 Bunch asparagus
1 tbsp capers, chopped
2 tbsps white wine
1 tbsp butter
Juice of one lemon
1. Holding the asparagus by the head, use a vegetable peeler to peel until there’s nothing left for a ribbon-like effect. Nip off the head (half the big ones lengthwise) and set aside.
2. Heat three tablespoons of olive oil in a skillet over medium high heat. First drop in the asparagus tips and sauté until just cooked through (3-4 min), then add the ribbons, capers, and wine, stirring continuously until just softened. (1-2min.)
3. Finish with the butter, the lemon juice, and salt to taste. But be sure to taste, because the capers can be quite salty.