The Equipment

There is a variety of appliances that can be used to make baby food.

I use a steamer/processor. It's compact and easy to use. You steam the vegetables or fruit in a basket placed inside the food processor. When you are ready to blend, you just dump the contents of the basket directly into the bowl and turn the nob.

We are using a Nuk product.



It works well for the most part. I did, however, have to have it replaced once. The water was seeping through the bottom. I called customer service and I got a new one in under 48 hours. They were very helpful.

We use this every day, multiple times... babies eat more than you would think! Each batch can make 2 to 3 servings. The blades are very sharp and I will admit I have used this in lieu of my own food processor because it's just better. I've used it to make hummus for us, adults, among other things.

I highly recommend a steamer/processor of some kind. It does a lot of the work for you. You can just turn it on and forget about it. It will beep and turn itself off when the food is cooked and will wait for you to blend it or do something else with it. Even when I cook other dishes for our son in a sauce pan on the stove, I use this to blend it.

Yummy food for a growing body and an evolving palate

When our son was born, I couldn't wait for him to start eating real food. I was so eager to introduce him to all sort of flavors and textures. The day finally came for him to have his first spoonful of pear sauce, and I was both emotional and ecstatic. He was growing up and turning into a little kid, and this whole new world was opening up in front of him.

Food is very important to us. We love all kinds of food, we love cooking it, eating it, looking at it, taking pictures of it and sharing it with friends and family. We want our son to love it as much as we do.

Our goal was to expose him to as wide a variety of flavors as possible from the very start. We had to resort to jars the first two weeks as we were in the middle of an international move, but started making most of his purées thereafter.

I am French and American, my husband is South African and Bristish, our son was born in India and we now live in the NYC area. His heritage, as complex and varied as it may be, also includes a culinary heritage we want to make sure to pass on to him.

This blog documents some of our attempts at introducing our child to this heritage and more. I will share tried and true recipes, successful and less successful attempts at recipes, some tips, great finds and more.