What could be more fitting for the start of something new (like Cooking with the Bean) than a birthday celebration? I may have had more fun planning this party and all of the food than the birthday girl!
I hatched this idea for Cooking with the Bean almost a year ago, while working on Little Oven, my beloved, and now sadly closed bakery in Long Island City, New York. My staff at Little Oven and I would often toss around ideas while filling macarons (our specialty!) and making wedding cakes, and Cooking with the Bean was born! A year later and half way across the world in Tokyo, I am finally putting pen to paper to bring you some recipes and ideas from my kitchen, perfect for cooking with children, for children, and in spite of them running around.
If you happen to be in Tokyo, I do hope you will join us for one of our Honey Tree Tots Cooking Classes!
And now for some fun photos and a recipe from Siena’s Winnie the Pooh birthday bash…
I made Pooh and Piglet out of fondant.
(Pooh had to be fattened up quite a bit, since we started out with a skinny Pooh!)
100 Acre Wood Dip
Pooh and Piglet taking a walk through a vegetable “wood”
I sprinkled rye breadcrumbs for “soil” on top of a homemade caramelized onion dip, then arranged the vegetables on top
Rabbit’s Radish Soup!
This was a big hit with grown-ups and children alike, and can be served chilled, which makes entertaining a breeze. For a party, serve the soup in shot glasses, or serve warm in bowls for a weeknight dinner. We gave the children straws for the soup to minimize the mess, and there were seconds all around!
Rabbit’s Radish Soup
- 1/2 Daikon radish, peeled and coarsely chopped (approx. 400g)
- 1/2 Onion, peeled and coarsely chopped
- 1 medium potato, peeled and coarsely chopped
- 1/2 apple, peeled and coarsely chopped
- 1 bouillon cube and 3 cups water (or 3 cups chicken or vegetable stock)
- 1 bay leaf
- 1/2 teaspoon salt
- 1 Tablespoon maple syrup
- 1 cup milk
- 2 Tablespoons heavy cream
Place the daikon, onion, potato, apple, bouillon cube, water, bay leaf, and salt in a heavy pot. Cover and simmer on low heat for 25 to 30 minutes until the daikon is tender and can be pierced easily with a fork. Add the maple syrup, milk, and cream, and simmer for 3 to 5 minutes. Turn off heat, let cool slightly, and puree in blender until smooth. Chill and garnish with a sprig of thyme if desired.