Le Cordon Bleu Chef Instructors Steven Shapley and Ashley Mendel show you two April Fools' dishes to trick your kids -- or anyone, for that matter.
• 1 cup hulled quinoa—rinsed and drained
• 1 ½ cup water
• Dash of salt
• ½ cup blackberry puree
• 2-3 tbsp. honey
• 1 tbsp. butter
"Crème Fraiche" Ingredients:
• 1 cup yogurt
• 1 tsp. vanilla
• 1 tbsp. honey
1. Rinse quinoa and drain well.
2. Toast in a dry pan just a minute until dry, adding the water and salt.
3. Bring to a boil, reduce to a simmer and cook until water is absorbed, for about 20 minutes.
4. In a sauté pan, heat the yogurt, vanilla and honey to create a puree. Add the grain.
5. Cook until the liquid has been absorbed, take off heat, stir in butter and cool.
6. Serve with yogurt sauce and your favorite tiny pancakes or oat biscuits.
Braised Watermelon "Steak"
• 2 center cut slices of ripe watermelon, 1 ½ inch thick, trimmed of all rind
• 2 cups cream sherry
• 3 oz. unsalted butter (3/4 of 1 stick)
• Spanish smoked paprika
• Kosher salt
• Black pepper
1. Preheat oven to 350°.
2. Season the watermelon pieces on both sides. Place watermelon pieces in a heavy roasting pan with some space between pieces.
3. Pour sherry over watermelon and dab butter on watermelon, covering with oiled parchment.
4. Cover the pan tightly with foil and cook in the oven approximately 2-2 ½ hours.
5. Remove watermelon pieces gently and cool on a rack, retaining all juices that may drip from them, and those in the pan.
6. In a sauce pan, reduce cooking liquid until thick, adding 1 teaspoon of sherry vinegar, 1 teaspoon of soy sauce, and 1 tablespoon maple syrup.
7. Reduce until sauce is approximately the consistency of honey and drizzle over watermelon "steak."