OK, here’s where I stand. I’ve never been a huge fan of disguising the real taste of food with sugar or “sneaking” in vegetables into what looks like acceptable food for a picky eater or even “normal” kids who are more likely to choose a flavor over plain, sugar over no sugar.

Tricking kids into eating something for the sake of nutrition is a short-term solution without a long-term perspective. In other words, a child is, of course, always more likely to drink flavored milk over plain; however, does that teach them in the long run to value a food for what it is, each with a varied and individual taste as untouched by manufacturing as possible?

What’s wrong with plain milk produced by a cow and ingested with little to no adulteration?

The same is true with vegetables. If you are constantly disguising the fact that a meal has any vegetables and have to “hide” the nutrition for fear they won’t eat it, what are you teaching them? Why not teach our children what good nutrition and a broad selection of tastes, flavors and textures looks like from the start?

This is, I know, easy to say, because there are lots and lots of moments as a parent when you could simply give in and let them have what they want — three to five times a day at least.

The problem is that on a daily basis you are teaching them how to NOT value wholesome, whole, unprocessed, unpackaged food, and that the best way to receive nutrition or to trick yourself into good nutrition is through something man-made. Baloney. Pun intended.

PAN-SEARED CHUCK EYE STEAK

This flavorful and economical cut of beef comes from the center of the chuck, and is also sold as a mock tender steak or a chuck tender steak. It has more collagen than other steak cuts, which will melt over heat and baste the muscle fibers to keep them from getting tough or dried out.

Typically, a cut from the chuck or shoulder part of an animal is a large, active and sinuous muscle requiring, long, slow and wet heat to entice tender, moist bites. With this cut, either grilling or pan-searing over a medium-high heat to medium-rare produced an incredibly tasty steak with acceptable sinew and chew.

Don’t think tenderloin here — although it looks similar in shape, what you loose in tenderness, you make up in flavor. What this steak will not accept is much above medium temperature, when it will become tight and dry.

If you like your steaks well done, go for a different technique where they are braised on low heat for an hour or so.

2 pounds chuck eye steaks, or 4 steaks cut 1-inch thick

Kosher salt

2 tablespoons canola oil

Several grinds of fresh black pepper

Salt the steaks generously top and bottom and refrigerate for 24 hours. Preheat either the skillet or the grill to medium-high heat. Place the steaks over the heat and sear or grill for 5 to 6 minutes on one side and 4 to 5 minutes on the other. Transfer to a platter and let rest for 5 minutes before serving.

BROILED RADICCHIO, RED PEPPERS AND OLIVES

The broiler isn’t the typical tool for cooking vegetables, but one night when it was still quite warm outside, I boycotted lighting the stove.

The result was radicchio wilted and a little crispy on the edges, and peppers firm and browned on the exterior and perfect for a winter-time meal. The smooth and salty olives offset the bitterness of the radicchio. Adding cheese would also work well, perhaps shaved romano or crumbled blue cheese.

1 head radicchio, core removed and sliced 1/2-inch thick

1 red pepper, seeds removed and sliced 1/2-inch thick

1 cup sliced red onion, about 1/2 red onion, sliced 1/4-inch thick

2 tablespoons extra virgin olive oil

1/4 teaspoon sea salt

Several grinds of fresh black pepper

1/4 cup black Kalamata olives in oil, pitted and halved

Combine all ingredients except olives and toss together on a sided baking sheet. Broil for 10 minutes, stirring fairly frequently to prevent scorching. Add the olives and broil until the radicchio is very wilted and the peppers are beginning to brown on the exterior.

Servings: Four to six

 

Anne Mahle of Rockland is the author of “At Home, At Sea.” She can be reached at:

chefannie@mainewindjammer.com

 

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