Mario Batali’s Sons Give Me the Scoop About Their Easy and Delicious Recipes in ‘The Batali Brothers Cookbook’
Thursday, May 30th, 2013
Benno and Leo Batali have grown up eating their dad, Mario’s, fine food. It’s no surprise that these two kids know their way around a kitchen and have already co-written their first food tome, The Batali Brothers Cookbook. I’m sharing it with my first grade twins who love to eat and to help. They can easily make the boys’ recipes such as Cinnamon Swirl French Toast (see the whole thing below), Sloppy Sloppy Joe’s and Blue Cheese Pocket Burgers. Mario steps in for the second half of the book to add signature family dishes like Lamb Shanks with Leeks and Grapes and Apple Fritters.
See what Benno and Leo had to say about having Mario Batali for a dad below. Scroll down a litter further for a recipe you can do with your kids tomorrow morning.
KK: How old were you when your parents let you start cooking in the kitchen? What was/were the very first dish you prepared?
BB: We’ve always cooked withour dad.
KK: A lot of moms (like me!) are hesitant to let their kids start cooking. Why is it important to stop worrying and get our children started? I know mine really want to.
BB: Once you allow kids in the kitchen, then it’s always part of the game. Our living room is our kitchen and our kitchen is our living room. It’s only natural that we help out with the cooking. Keep the knives out of reach, but otherwise, it’s goot to get them involved.
KK: If you had to choose, what’s your absolute favorite recipe in your new book?
BB: Pocket Burgers. Hands down. It’s a simple adaptation of a classic recipe. We change what’s in the pocket depending on what we find at the farmer’s market.
KK: So tell us, what’s it like having a famous chef for a father?
BB: It’s cook that Jimmy Fallon’s been to our house for Super Bowl Sunday.
Cinnamon Swirl French Toast
This is our favorite breakfast dish to eat on the weekend because it reminds us that we should be relaxing and doing what we want. When we were younger we used to eat it every weekend, but now we only have it on special occasions, so it is a real treat for us. Makes 10 slices of French toast
1 cup whole milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
½ teaspoon ground nutmeg
10 slices cinnamon bread
4 tablespoons (½ stick) unsalted butter, plus more as needed
Maple syrup and butter, for serving
1. In a bowl, beat together the eggs, milk, cinnamon, vanilla extract and nutmeg.
2. Set a cast-iron or nonstick sauté pan over medium heat.
3. Put a couple of slices of bread in the mix. Coat each side of the bread and let it sit for half a minute to soak up the egg.
4. Put 1 tablespoon of the butter in the pan and let it melt. Put the bread into the pan and cook for 3 minutes on each side or until browned and cooked to your liking.
5. Cook the rest of the bread the same way, adding butter to the pan each time.
6. Serve hot, with maple syrup and butter.
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