Pictured from Left to Right: Chicken Mushroom & Rice, Black Beans w/Green Pepper & Cilantro, Broccoli, Sweet Potato, Red Cabbage & Peas
Our friends & family are always telling our 10 month old how lucky he is because both of his parents cook. He just stares back, with those big blue eyes, and smiles. He hasn’t a clue what they are talking about but when it is time to eat, he knows exactly what is up.
It was always a given I would make baby food for my son. However, not having baby food experience made me somewhat hesitant to the process. My fancy schmancy culinary education hadn’t prepared me for a little tummy. What do babies eat other than rice cereal, peas & carrots. Parents magazine published an article - Solids 101 and it helped to demystify how much & what age your baby should eat X. In the article there was also “The Taste List” by Dr. Greene. This list outlined the 21 plant families and suggests your baby eat from each of these families before the age of one. Naturally, Dad and I took this list as a dare. (Of course this list can not be found online)
Knowing the best cooking method for the main ingredient is the first step. There are four ways I like to cook baby food: boiling, roasting, blanching & sometimes microwave. I think the easiest way to communicate how I cook what is to first explain the method and then list which item falls in to that category.
Boiling: Item is peeled, diced in to equal sized pieces, moved in to a large pot & covered with water. Bring to a full rolling boil until a fork easily pierces through the largest piece. Strain, reserving cooking liquid, transfer to food processor & pulse till smooth adding cooking liquid back as needed. Portion, label & freeze.
Foods to boiled:Carrots, Broccoli stems, Broccoli florets*, Cauliflower, Red Cabbage, Black Beans, Oatmeal, Rice, Barley, Split Peas, Potatoes & Baby Entrees**
*Broccoli Stems & Florets cook at different rates, so start your stems and add the florets towards the end.
** Baby Entrees will be covered in a follow up post
Roasting: Preheat oven to 400° Place item(s) on sheet pan - line it with foil for easy clean up & if roasting multiple items, make sure they are 1 - 2 inches apart. Place in center of oven and cook until a fork easily pierces through the largest piece. Remove from oven and let cool about 15 min. or can be handled with your bare hands. Remove skin by peeling with your fingers/pairing knife or half then remove seeds and scoop with a large spoon. Transfer to food processor. Pulse till smooth adding H2O as needed. Portion, label & freeze.
Foods to roast: Beets, Sweet Potatoes & Butternut Squash
Blanching: This a reverse blanch or modified blanch. Fill your tea kettle and bring to a whistle. In the meantime, place food in to a large stainless steel bowl & place that bowl in your sink. Once kettle is at a full whistle, pour boiling H2O in to the stainless steel bowl & stir until the vegetable’s color becomes bright. Remove from hot H2O with tongs or by straining. Transfer to food processor. Pulse till smooth adding H2O as needed. Portion, label & freeze.
Foods to blanch: Asparagus, Spinach & Swiss Chard
Microwave: I know what you are thinking but this works great with frozen vegetables like peas & green beans (which you can get in 5# bags). Chef Mike is perfect if you need to quickly soften a fruit like pears or apples. Once heated through, peel & core if needed & transfer to food processor. Pulse till smooth adding H2O as needed. Portion, label & freeze.
To make baby food, I use a 12 cup food processor and freeze it in reusable 4 & 12 oz containers. The 4 oz containers are practical for travel and the 12 oz containers are better for when you realize your kid can power through 3 - 4 oz. containers in one meal. Lots of freezer space is also a necessity as it is not practical, at least for me, to make your baby’s solid food on the daily. FYI - I make baby food as thick as possible so it takes up less room in the freezer. I adjust the consistency prior to serving with H2O.
I think that is enough to get you started; at least vegetable wise. Fruit wise check my post Bomb Pops of Goodness. The H2O content in most fruit is so high it liquefies when pureed. Freezing it in to Popsicles is a fun, practical solution and soothes sore gums when your little one is teething. Bananas I mash with a fork as needed and, I admit, I buy no sugar added applesauce.
The follow up post has yet to be written but will include recipes for protein & grain combinations, baby breakfasts and other tips/tricks. Soooo, if you have any questions or helpful bits to add, DO IT & leave a comment!
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First thing that struck me was how generous Tony Scarpetta was in sharing his knowledge with the audience (the place was filled). He began his talk by recounting an anecdote from many years ago of being turned away by someone more experienced in the field when he first sought guidance in photographing food. It reminded me of something another photographer 
Since the little girl was born, I have been putting more thought into all the holidays, including the Chinese ones that I used to love as a child back in Hong Kong but have neglected since our family came to America. 