Recipes

Serves 6-8

Ingredients: 3 Idaho potatoes, peeled and cut into 1/8's 2 heads garlic, peeled ½ cup olive oil Salt and pepper  Breading: 2 cups flour 4 eggs, beaten 3 cups dry breadcrumbs

Place the cut potatoes and garlic cloves in a pot and cover with cold water by two inches. Stir in one tablespoon of salt and bring to a boil on top of the stove. Continue cooking at a simmer until you can break one of the potato pieces with the back of a spoon. Pour through a colander and let drain and steam dry for about 3 minutes.

Pass the potatoes through the Baby Food Ricer and stir in the olive oil. Season to taste with salt and pepper. Make sure to work with the potatoes while they're still hot- it will make them easier to rice and keep them from getting gummy.

* Stop here for the Tots: Olive Oil-Garlic Mashed Potatoes *

Scoop the potatoes, one spoonful at a time, into mounds. With lightly floured hands, roll the mounds of potato into balls. And place in the freezer to firm.

Set up three bowls- one with flour, one with eggs and one with breadcrumbs. Pass the potato balls through the flour then dip in the eggs and finally roll in the breadcrumbs. Replace in the freezer until ready to cook.

Place the oil in a medium sauce pan over medium heat until it reaches 375? or a piece of bread dipped into the oil sizzles rapidly.

Drop the breaded potatoes balls into the oil in batches until they are golden brown, about 3 minutes. Remove with a slotted spoon and rest on paper towels and immediately season lightly with salt. Serve hot.

Tips for Tots: These mashed potatoes are a great way to gently introduce new flavors like garlic and olive oil. If the garlic is too strong reduce the amount to one head or omit completely. Use a Baby Food Ricer rather than a food processor or blender in order to avoid having starchy vegetables get gummy.

Serves 6

Ingredients: 2 tablespoons olive oil 2 cups yellow onion, thinly sliced 3 cups sweet peas, blanched and refreshed under cold water 2 tablespoons mint leaves 1 baguette 2 garlic cloves, crushed 1 cup ricotta cheese Olive oil for toasting bread

Heat the olive oil in a small sauté pan over a medium flame and add the onions. Sauté until the onions begin to brown slightly, about 5 minutes, and reduce the heat to low. Continue cooking the onions until caramelized- deeply browned and very sweet- about 20 minutes more. Season with salt and pepper and set aside.

Toss the blanched peas with the mint, and mash them with a Baby Food Masher. Set aside a portion of the peas for Tots. Try mixing spoonfuls of ricotta into the mash in order to introduce a new smoother flavor to your Tots.

* Stop here for the Tots: Sweet-Pea and Ricotta Mint Mash *

Slice the baguette on a bias, brush the slices of bread with oil and toast under a broiler or on a grill. Rub the toasted bread with the crushed garlic. Spread each slice of baguette with ricotta cheese. Top with a spoonful of crushed sweet peas and a few of the caramelized onions.

Tips for Tots: Adding the mint to the peas will help reduce the slightly bitter taste that is sometimes experienced with mashed peas. With younger Tots, start with the pea mash with or without the ricotta since the crostini may be too tough (or too messy!). As Tots get older, try serving them the crostini without the/ onions.

Serves 6-8

Ingredients: 2 garlic cloves, finely grated ½ teaspoons coriander ½ teaspoon smoked paprika 2 tablespoons olive oil 1 head cauliflower, cut into florettes 1 teaspoon salt A few grinds of pepper 2 teaspoons sriracha Olive Pesto: 1 cup Nicoise or Picholine olives, pitted 1 clove garlic 3 tablespoons capers 1 egg, hard-boiled, grated 1 tablespoon parsley, chopped 1 lemon, juiced Extra virgin olive oil Black Pepper

Preheat oven to 425 F

Combine the grated garlic, coriander, smoked paprika and olive oil in a medium bowl. Stir well to combine. Add the cauliflower florets to the bowl and toss to coat with the spices. Spread the cauliflower in a single layer on a baking sheet. Season with salt and pepper. Roast on the top shelf of the oven until tender and lightly browned, about 12 minutes. When the cauliflower is tender set some aside for the more tender palates.

* Stop here for the Tots: Roasted Spiced Cauliflower *

Place the remaining cauliflower in a bowl and toss with the sriracha. Serve the roasted cauliflower with the olive pesto, either on the side or with a dollop on top.

To make the pesto combine the olives, anchovy and garlic in a food processor and pulse until no large pieces remain, but do not make a smooth paste. Transfer to a bowl and stir in the capers, egg and parsley. Stir in olive oil until the mixture is smooth but still thick. Season to taste with lemon juice and black pepper.

Tips for Tots: If the paprika is too strong for tender palates, replace the coriander and paprika with two tablespoons of turmeric. It's a milder spice and gives the cauliflower a fun yellow color. If the garlic flavor is too strong, try crushing the garlic rather than grating it. This will soften the strength. Eliminate salt for health and to keep young palates from becoming overwhelmed. Try serving olive pesto as a snack on toasted bread or olive oil crackers.

Serves 4

Ingredients: 4 cups multi-color carrots, peeled and cut into bite-sized pieces ½ teaspoon crushed coriander seeds ¼ teaspoon ground ginger 1 tablespoon honey 1 clove garlic, crushed 1 lime, juiced and zested 2 tablespoons olive oil 1 teaspoon salt 20 medium sized fresh shrimp, shell on 1 tablespoon lime juice, freshly squeezed 1 tablespoon chopped cilantro 2 avocados, slices for garnish A few grinds fresh pepper Lime Dressing: ½ cup mayonnaise Zest and juice of 1 lime Pinch sugar Dash hot sauce Salt and pepper sriracha or other hot sauce to taste (optional)

Preheat oven to 375 F

Whisk together the coriander, ginger, honey, garlic, lime juice and zest, olive oil, salt and pepper in a bowl. Toss the trimmed carrots with the spices. Spread them into a single layer on an aluminum foil lined baking pan. Place the pan in the preheated oven and cook until easily pierced with the tip of a knife, approximately 20 minutes. Set the carrots aside to cool slightly until ready to assemble the salad.

Rinse the shrimp, with their shells on, under cold water. Bring a pot of salted water to a boil in a small saucepot, add all the shrimp at once and put a tight fitting lid on the pot. Turn the heat off and let the pot stand covered. After 5 minutes, remove the shrimp with a slotted spoon and discard the water. When cooled, peel and de-vein the shrimp and set aside. Tightly cover the shrimp with plastic or in a resealable container and refrigerate if not using immediately.

* Stop here for the Tots: Roasted Spiced Cauliflower *

To assemble, place the roasted carrots and cooked shrimp in a large bowl. Add the tablespoon of lime juice and coriander and toss well to coat. Season to taste with salt and pepper. Divide the shrimp and carrots between 4 plates. Top each plate with a dollop of lime dressing and garnish with avocado slices.

To make the lime dressing, combine mayonnaise, lime zest and juice sugar and sriracha in a small bowl. Whisk well to combine, season to taste with salt and pepper.

Tips for Tots: Poached shrimp cut into a 3 or 4 pieces make a great finger food! Roasted carrots (not dressed with lime juice and cilantro) may be kept in the refrigerator up to 5 days to be served as a snack or part of a meal. Dips can make mealtime more appealing. Serve the cut up shrimp and roasted carrots with a spoonful of the lime mayonnaise without the sriracha.

Serves 4-6

Ingredients: 2 pounds mixed autumn vegetables (butternut squash, sweet potato, potato, parsnip, carrot) 14 tablespoons butter, divided 1 small yellow onion, diced 1 teaspoon thyme, fresh leaves only or ½ teaspoon dry 3 cloves garlic, minced 2 teaspoons balsamic vinegar

Preheat oven to 350 F

Peel and trim the vegetables as necessary and cut into similar sized chunks.

Place a large, heavy-bottomed pot over medium heat. Melt 4 tablespoons of butter; add the onions and sauté until tender. Stir in the thyme and garlic and cook 30 seconds more.

Add the chopped autumn vegetables and mix well to coat with butter and onions; season with salt and pepper. Transfer the pan to the oven and cook, uncovered until very tender, about 20 minutes.

While the vegetables are roasting, place 1 stick of butter (8 tablespoons) in a small pan over medium heat. Allow the butter to melt completely. It will then begin to boil. When the boiling stops, all the water has been cooked out and the butter should be lightly golden and clear. This stage is known as clarified. Leave the butter over the heat until it begins to darken, eventually turning a deep brown color and smelling well toasted, nearly burnt. This is the brown butter stage; strain immediately through a metal mesh strainer and reserve. Be careful, it is extremely hot!

Remove the vegetables from the oven and place in a large bowl. Pass the vegetables through the Baby Food Mill a few spoonfuls at a time. Depending on the texture you'd like for the purée, pick one of the three stainless steel disks that comes with the Mill. Stop here and separate a portion of the mash for the little ones.

* Stop here for the Tots: Autumn Vegetable Mash-A Milder Mash*

While the remaining purée is still hot, stir in the rest of the strained brown butter, balsamic and remaining 2 tablespoons of whole butter. Adjust the seasoning to taste.

Serves 8

Ingredients: 4 golden delicious, honeycrisp or rome apples 4 pears (Bosc, d'anjou or Bartlett) 2 tablespoons cornstarch 1 lemon, zested and juiced 2 tablespoons maple syrup 1 teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon clove 1 recipe crumble topping, prepared (see below) Crumble Topping: 6 ounces butter, cold, cut into small pieces 1/4 cup sugar ½ cup brown sugar ½ cup pecans, chopped 1 cup flour 2 tsp cinnamon 1 tsp salt

Preheat oven to 375 F

Peel and core the apples and pears and cut into bite-size pieces. Use the Apple and Pear Divider for a quick way to core and slice the fruit. Place the cut fruit in a large bowl and toss with cornstarch, lemon juice and zest, maple syrup, cinnamon, ginger and clove.

Transfer a portion of the fruit into a smaller gratin dish for the little ones. This dish will not have the crumble on it but will be baked in the same way the larger gratin dish is.

* Stop here for the Tots: Roasted Apples and Pears *

Transfer the remaining fruit to a larger gratin dish and scatter the crumble topping over the top. Bake on the center rack of the oven for 25 minutes or until the topping is well browned.

To make the crumble topping, combine all the ingredients for the crumble in a bowl and work together with your fingers until the mixture resembles small pebbles.

Tips for Tots: Roasted apples and pears are perfect as a healthful 'special treat.' After the apples/pears have been tossed with the spices place in baking pan and continue as above without the crumble. The maple syrup may be omitted from this recipe for a low sugar version that makes a great breakfast when served on top of yogurt.

Yield: About 8 dozen cookies

Ingredients:

1 cup (2 sticks) unsalted butter, cold

3 ounces brick cream cheese, softened

1 cup sugar

1 egg yolk

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees.

In a large mixing bowl, cream together cubed butter and cream cheese. Add sugar and egg yolk, beating until light and fluffy. Mix in vanilla.

In a separate bowl, mix together the flour, salt and cinnamon. Gradually add the flour mixture, beating until well incorporated.

Place dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.

Bake for 12 to 15 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

Yield: About 12 dozen cookies

*Recipe provided by longtime OXO friend, Fraya Berg

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 cup sugar

1/2 teaspoon salt

1 tablespoon vanilla extract

2 large eggs, at room temperature

3 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

Directions:
Preheat the oven to 375 degrees.

In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating. 

Gradually add flour and cocoa powder, beating until well incorporated.

Place dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.

Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

Yield: About 12 dozen cookies

*Recipe provided by longtime OXO friend, Fraya Berg

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 cup sugar

1/2 teaspoon salt

2 large eggs, at room temperature

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

Directions:
Preheat the oven to 400 degrees.

In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating. 

Gradually add flour and cocoa powder, beating until well incorporated.

Place dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.

Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.

Variations:
For Butter Citrus Cookies: Substitute vanilla with 1 tablespoon of grated orange zest.
For Lemon Poppyseed Cookies: Substitute vanilla with 2 teaspoons of lemon extract and add 2 tablespoons of poppyseeds.

Ingredients:

1/4 cup lemon juice

1/4 cup balsamic vinegar

1/4 cup water

1/2 cup olive oil

2 tablespoons, Dijon mustard

2 tablespoons, honey

1 clove pressed garlic

1 teaspoon, salt

1/2 teaspoon, pepper

1/4 teaspoon, rosemary

1/4 teaspoon, thyme

1/4 teaspoon, tarragon

Directions:
Combine all ingredients, then shake vigorously in an airtight, leak-proof container, like the OXO Salad Dressing Shaker.Store leftovers in refrigerator.