Andrew Zimmern's Dinosaur Egg Gnocchi
Andrew Zimmern, author of “Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods: An Intrepid Eater's Digest (Feiwell & Friends; $19.99) shared a recipe he makes with his son, Noah. Credit: Handout
When he's not trying goat intestines and maggot cheese, Andrew Zimmern, host of Travel Channel's “Bizarre Foods with Andrew Zimmern,” is preparing family-friendly meals for his son, Noah.
Zimmern's new book, “Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods: An Intrepid Eater's Digest (Feiwell & Friends; $19.99) addresses picky eaters and also hopes to encourage children to try new things.
Yesterday, Zimmern shared his tips on how to get kids to eat new foods. Here, he shares a recipe he makes with his son.
“When Noah has friends over, I lean on a recipe I developed for a Kids Art of Cuisine program at the Walker Art Center in Minneapolis,” Zimmern said. “Originally designed to get kids engaged in cooking 'surreal' food, this recipe allows me to get our son and his friends making small potato pasta dumplings, coloring the mix green, dumping them in boiling water, watching them plump and eating the resulting Dinosaur Eggs.”
Zimmern suggests pairing this recipe with a vegetable slaw tossed with a sweet balsamic vinaigrette, garlic bread and Italian ice for dessert.
