We were thrilled to welcome Emily Richards into the Petits Chefs
kitchen lab again this week. Emily is a Professional Home Economist with nearly 20 years’ experience in the Canadian food world. If you were a regular viewer of Canadian Living Cooks on Food Network. you might recognise Emily! This week was her EIGHTH time working with the boys!
It’s always wonderful to have chefs who come back time and time again to work with the Petits Chefs and Emily is one of those. This week was her seventh time working with the boys! She’s taught them how to make gnocchi from scratch, strawberry and rhubarb pies, sticky date pudding, how to grind meat and make their own sausages, she showed them how to bake hors d’oeuvres for the holidays, they made gnocchi from her latest book, Per la Famiglia and last December, they made ricotta-stuffed pasta shells.
Today Emily chose to show the boys how to make arancini using “leftover” (actually she pre-cooked it so it would be easier to work with) arborio rice. It’s a brilliant use of leftovers! One of our Petits Chefs with an Italian background even learned a few things – he told Emily that his family eats arancini a lot but that they generally buy them. Emily showed the boys how easy these are to make with just a few simple ingredients!
We chopped some cheese to pop inside…
They asked interesting questions about if these were bad for you because they are deep fried and Emily explained that since everything is actually already cooked (except the cheese), they really only sit in the oil long enough to crisp up so they aren’t actually taking in much of that oil. Also, these are not meant to be an everyday food, they’re more a treat. And that a little bit of fried food every now and then in a balanced diet isn’t so bad.
The boys also chopped some parsley and garlic to mix into some mayonnaise to make a quick aioli to serve with the arancini….
What a great (and tasty!) way to keep kids focussed with just over a week of school to go!
You can find a version of Emily’s arancini recipe (with a meat filling) here.
We’re so grateful to Emily for taking the time to come to work with the boys. It’s always great when they boys learn a recipe from another culture with an expert to guide them! Check out what Emily’s up to by visiting her website or check out her blog and follow her on Twitter @ERiscooking or Facebook at Emily Richards Cooks.
Please note: The product links from Amazon and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you!) which goes towards maintaining eat. live. travel. write. Thank you in advance!
Disclosure: I received a copy of Per la Famiglia for review purposes. I was not asked to write about the book or work with Emily, nor am I being compensated for doing to. All opinions 100% my own and I only recommend products that I really love. FULL disclosure: Emily is my good friend too!