Small Plates
What five top chefs feed their own kids.
by Phil Gutensohn
April 27, 2009
Peter Berley's Nori Chips
Package of organic roasted nori seaweed
Olive oil
Fine sea salt
Heat sauté pan to medium heat
Pull two sheets of nori per kid and reseal leftovers in airtight container.
Lightly brush shiny side of nori with olive oil and sprinkle with sea salt.
Place oil-side down in the warm pan. Cooking will take just a couple of seconds. You’ll know the sheet is done when the nori is fragrant and has shrunken a little.
Pull from pan with tongs and place on dry towel to cool.
Repeat process for remaining sheets being careful not to overheat pan.
When the nori is cool (which won’t take long), snip the sheets into desired shapes.
Eat within the same day and be casual about the fact that your kid is snacking on seaweed.
©2009 Phil Gutensohn and Babble
About the Author
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Phil Gutensohn is an employee and graduate of The French Culinary Institute and has worked in the kitchens of The Calhoun School, The Grocery, and Craft. He lives in Brooklyn with his wife and one-year-old son.
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