Delicious anD healthy meals for

4 months and up

Bb Gourmet
100 French-Inspired Baby Food Recipes for Raising an Adventurous Eater

Jenny Carenco
with contributions by Dr. Jean Lalau Keraly
Bb Gourmet puts the food back in baby food. Cartier Womens Initiative Awards

For every parent eager to continue to learn how the French raise their children, here is the cookbook on how they can feed their own petitsthe French way
ove over mashed carrots and peas: Its time to put the food back in baby food. From Pumpkin Pure with Cumin to Carrot Zucchini Galettes, mother and French baby food entrepreneur Jenny Carenco delivers 100 enticing recipes that will introduce baby to new flavors, ingredients, and textures from the first spoonful. The French teach their children to appreciate what many think of as adult flavors right from their first year. Carencos dishes are inspired by culinary traditions from France and abroad and are organized by age and stage, from 4 months up to 3 years. Each recipe takes under 30 minutes to prepare, and many less than 15perfect for todays busy parents who want to awaken their babys taste buds and encourage healthy eating habits. Along with Yummy Tips on simple substitutions and how to adapt recipes for the whole family, Bb Gourmet offers satisfying, homemade meals while giving parents peace of mind about nutrition. By gradually introducing natural ingredients and seasonings, theyll be taking the first step in raising adventurous eaters for life.

5 rEASonS To Cook For BB

Its just too good when its homemade 2. With 10,000 awakening taste buds, bb will quickly become bored with boiled squash 3. Eating natural makes life more beautiful 4. Oh, how it pleases my wallet 5. One, two, three, and its ready in a snap
1.

About the Author Cartier Womens Initiative Award winner JEnnY CArEnCo is the founder of Les Menus Bb, the leading French brand of tasteful, high quality, and 100% natural frozen baby food. Her baby food cookbooks have collectively been translated into five languages. She is a mother of two and graduate of the prestigious MBA program at HEC, Frances premier business school.

4 months+
FIrST PurES

French Green Bean Pure

(pure de haricots verts)
10m 15m 1. Trim the ends of the green beans if you are using fresh 2. In a saucepan, cover the beans halfway with water, bring

ones.

Makes five 3.5-ounce (100 g) servings

1 pound (500 g) French green beans, fresh or frozen 1 teaspoon olive oil

to a boil, and cook uncovered for 10 minutes. There should be just under 2 tablespoons of water left in the pan. 3. Blend the green beans with the remaining cooking water and the olive oil.

Yummy Tips

You can also make this pure by replacing half the green beans with green peas. The result will be slightly creamier and sweeter than the original recipe. For a taste of summer, add two fresh basil leaves before blending either version of this recipe.

page 4

6 months+
FIrST LunCHES

Mashed Pumpkin and Apple

(pure de potiron et de pommes)
Makes five 3.5-ounce (100 g) servings 10m 15m

1 pound (500 g) pumpkin 2 tart-sweet apples (Golden Delicious, Granny Smith) 1 large fingerling potato 2 drops lemon juice 2/3 tablespoon butter

1. Wash and peel the pumpkin, apples, and

potato, deseed the pumpkin, and cut them all into small cubes. 2. In a saucepan, cover the cubes with water, bring to a boil, and cook for 15 minutes. Drain. 3. Mix with the butter and lemon juice for a smooth pure.

FIrST LunCHES

Pumpkin Pure with Cumin

(pure de potiron au cumin)
Makes five 3.5-ounce (100 g) servings 10m 15m

1 pounds (750 g) pumpkin 1 large fingerling potato (or similar variety) 2/3 tablespoon butter 2 to 3 drops of lemon juice to 1 teaspoon ground cumin, to taste

1. Wash and peel the pumpkin and potato,

deseed the pumpkin, and cut them both into small cubes. 2. In a saucepan, cover the cubes with water, bring to a boil and cook for 15 minutes. Drain. 3. Blend the vegetables with the butter, lemon juice, and cumin for a smooth pure.

page 5

9 months+
FIrST DInnErS

Ratatouille
1. Wash the vegetables and cut them into medium-sized 10m 15m 2. In a heavy saucepan, heat the oil and saut the garlic and

cubes.

Makes five 3.5-ounce (100 g) servings

3 small zucchini, about pound (180 g) 6 large tomatoes, about pound (200 g) pound (200 g) eggplant, cut in medium slices and then chopped 2 teaspoons shallot, finely chopped clove garlic, chopped 1 tablespoon tomato paste 2 teaspoons olive oil 1 small pinch of dried thyme

shallots until golden. Add the vegetables, tomato paste, and thyme. Add cup water and bring to a boil. reduce the heat, cover, and simmer over low heat for 15 minutes. 3. remove from the heat and blend to obtain a coarse texture.
Yummy Tips

If you want a luxurious take on this recipe, try using cherry tomatoes. Add them whole so they release their juices slowly and dont overcook.

page 6

12 months+
BIG kID LunCHES

Baby Beef Bourguignon

(buf bourguignon spcial bb)
10m 15m 1. Wash the vegetables and peel the carrots. Cut the

Makes five 4-ounce (120 g) servings

3 ounces (100 g) rump/chuck roast or other slow-cooking beef onion, finely chopped 4 carrots 2 zucchini 4 large tomatoes 2 slices of bacon or dry ham 1 tablespoon tomato paste teaspoon dried thyme 1 bay leaf Pepper to taste

carrots and zucchini into rounds and the tomatoes into quarters. Cut the beef into small pieces. 2. In a heavy saucepan, heat the olive oil. Brown the beef pieces on all sides. Add the onions and bacon (or ham) and continue to cook for 1 minute without browning too much. 3. Add the vegetables, tomato paste, thyme, and pepper and cover halfway with water. Cover and simmer over low heat for 25 minutes. 4. remove from the heat, remove the bay leaf, and blend until coarsely chopped.
Serving Suggestion:

This bourguignon is delicious served with oldfashioned mashed potatoes.

Yummy Tips

To top off this dish, I serve it with caramelized chestnuts (my daughter Mayas favorite). Super easy to prepare! Buy vacuum-packed chestnuts. In a skillet, melt a pat of butter over low heat and gently saut the chestnuts with a bit more than a pinch of cane sugar (or white sugar if thats all you have). Turn the chestnuts constantly, until the sugar melts and the chestnuts are good and hot.

page 7

Say miam-miam!*

frederic lucano

*thats French for yummy

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February 12, 2013

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