Posted by: thepinetree on 04/25/2008 12:21 PM
Updated by: Kim_Hamilton on 04/25/2008 11:07 PM
Expires: 01/01/2013 12:00 AM
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This Week on "Chef Chat", Executive Chef James Lehman of Ironstone Vineyards Talks "Baby Food!"
Murphys, CA...We had the pleasure of meeting with Chef James Lehman, of Ironstone Vineyards, today for Courses #10. This week as James teaches us how to make homemade "Baby Food" that is appropriate for children 1 and up into their Toddler Years. He had a very special guest with him today, his darling two year old daughter, Cameron. Executive Chef James Lehman is also the teacher of the very popular, usually sold out, cooking class series at Ironstone and he and his staff are usually behind all of the catered events held out there at the winery......
1 Cup Chicken Broth
1 Cup chicken, cooked & diced
1 Cup Broccoli, steamed
¼ Cup Red Bell pepper, raw, diced
¾ Cup Carrots, diced and steamed
1 Cup sweet Potato, steamed and diced
¼ Cup Brown rice, cooked
Dice raw chicken into small cubes and place into a pan. Cover chicken with @ 1 inch of water and bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Turn off heat and let sit to cool a bit. Steam the broccoli, carrot and sweet potato in a steamer until soft, remove from steamer and let cool. Cook the brown rice per package instructions. Place all ingredients in a blender and blend on medium speed for 1 minute. If food does not blend on top, TURN OFF blender, and stir with a spoon, mixing well. Continue to process on high speed food is well blended and smooth. Divide baby food into ½ Cup Tuperware containers and let cool for ½ Hour. Cover with the lids and freeze for up to 2 weeks
Baby Food #3
1 ½ Cup Pork Broth
1 Cup pork tenderloin, cooked & diced
¾ Cup Cauliflower, steamed
Handful of Spinach, cleaned, raw
¼ Cup Red Bell pepper, raw, diced
¾ Cup Carrots, diced and steamed
1 Cup sweet Potato, steamed and diced
¼ Cup Brown rice, cooked
Dice raw pork into small cubes and place into a pan. Cover pork with @ 1 inch of water and bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Turn off heat and let sit to cool a bit. Steam the Cauliflower, carrot and sweet potato in a steamer until soft, remove from steamer and let cool. Cook the brown rice per package instructions. Place all ingredients in a blender and blend on medium speed for 1 minute. If food does not blend on top, TURN OFF blender, and stir with a spoon, mixing well. Continue to process on high speed food is well blended and smooth. Divide baby food into ½ Cup Tuperware containers and let cool for ½ Hour. Cover with the lids and freeze for up to 2 weeks.
Chef James always welcomes your comments and questions so feel free to write to him anytime in our COMMENTS section.