Working with kids can lead to utter chaos. Cookology chef Katie Reineberg feasts on such challenges:
(Image: Eliana Lima Campos)
The chef/culinary instructor devotes most of her time to helping little hands get better acquainted with the food they’ll inevitably lift to their mouths–a vital lesson given the clarion call for heightened nutritional awareness currently dominating the media landscape.
WR: Salt. Pepper. What other spices/herbs could you not live without?
KR: Garlic. I literally put it in everything. Always go with fresh garlic, never buy the stuff in the jar, it has little flavor and a lot of unnecessary preservatives.
I also used to develop recipes for a fresh herb company, so I like cooking with fresh herbs: basil, sage and chives are my favorite. Dried herbs, though, are definitely more economical and often preferred because they can withstand higher heat and longer cooking. If I had to pick a favorite I’d go with dried thyme because for me it most closely resembles the flavor of fresh.
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
KR: I have been cooking at home since I was a kid and one year I decided I was going to make Christmas dinner for my mom’s entire family (12 people seemed like a lot more back then). I found a recipe for Filet de Boeuf Wellington and knowing that the men in the family are “meat and potatoes” kind of guys, it was an obvious choice. My grandmother and I bought all of the ingredients and early afternoon on Christmas day the whole family settled downstairs while I started to cook.
Let’s just say by the time I managed to clean the silver skin off the tenderloin, chop and cook the mushroom duxelle, wrap my head around what foie gras REALLY was, and stuff it all in puff pastry, it was at least 9:30 p.m. before we all sat down to dinner. My efforts did pay off though, and I still make Beef Wellington for family holidays.
WR: What seasonal ingredient(s) get your creative juices flowing?
KR: I am really big on cooking seasonally because the honestly the food just tastes better. Right now it’s all about berries, asparagus, and fresh herbs. In the summer I can’t get enough sweet corn and tomatoes. I love everything about the fall—the colors, the weather, and especially the food; I work apples and butternut squash into soups, salads, stuffings and whatever else I can. Any sort of roasted root vegetable—parsnips, beets and sweet potatoes—are the perfect winter comfort food.
WR: My latest cookbook obsession is …
KR: “Happy in the Kitchen” by chef Michel Richard. It is not a new book, but it is elevated food presented in a way that the everyday home cook could easily recreate. I have tried almost every recipe in the 300-something pages, and I love that he talks about the importance of each ingredient and keeps things simple, which is not typical of “modern” gastronomy.
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
KR: When I was in culinary school I tried to make my own chicken liver pate for a garde manger practical exam and it was awful (and by awful, I mean inedible). I haven’t tried again, but I think I’d give it another shot.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
KR: I am pretty lucky in that I get to work with an amazing executive chef, Brad Spates, every day at Cookology. He is a great mentor. But if I had the chance, I’d love to work with Spike Mendelsohn on his involvement with Michelle Obama’s program “Let’s Move“, a healthy food initiative for kids in the Northern Virginia/DC area.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
KR: There’s nothing better than a big bowl of fresh pasta. And it is quick, easy and healthy if you use the right ingredients. I make fresh whole wheat pasta dough in large batches then keep it in the freezer so I always have it on hand to quickly roll out. Or if I’m really in a rush, I just cook a box of dried. The following is one of my favorite sauce recipes—it is called “Pomodori al Forno” which roughly translates to “tomatoes from the oven.” It is a baked cherry tomato sauce that is so simple but really flavorful. Buon appetito!
Pomodori al Forno
2 pints cherry tomatoes, cut in half
7-8 cloves garlic, smashed
1/3 cup olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh Italian parsley, chopped
1/2 cup fresh basil, chopped
1/2 cup grated Parmesan cheese
1/4 cup ricotta cheese
1/2 teaspoon crushed red pepper
Kosher salt and black pepper, to taste
Preheat oven to 350 degrees.
In a large bowl combine the tomatoes, olive oil, garlic, salt, pepper and crushed red pepper flakes.
Spread mixture out into an even layer on a parchment-lined baking sheet and place in the preheated oven for 18-20 minutes (you want the tomatoes to burst and the garlic to caramelize).
Transfer the entire pan (with oil) to a large bowl and toss with cooked pasta, the fresh herbs and half of the Parmesan cheese. Adjust seasoning with salt and pepper.
To serve, top with remaining Parmesan and spoonfuls of the ricotta cheese. Serve warm.
WR: In the next six months you won’t want to miss …
KR: Summer camps for kids at Cookology. It is so great to work with kids in the kitchen, exposing them to new ingredients, getting them to try foods from all different cuisines, and teaching them hands-on cooking and baking techniques. Check out the website for upcoming camp schedules kicking off June 20 and running through Labor Day!
WR: It’s quitting time. I’m pouring myself …
KR: A big glass (or two) of red wine—something full bodied, spicy, with red fruit. With warm bread and cheese.
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The kids’ cooking camp sounds infinitely more useful than the endless dodgeball games we endured at summer REC. Thanks for helping to mold a more delicious future, chef.
Come back next Tuesday for another helping of Red Meat.
–Warren