Trey, the Chef by Kira Parris-Mooreis one of those books that I discovered while scrolling through Instagram and immediately knew that I had to get my hands on a copy. Of course, I’m drawn to any book about food or cooking, but Trey’s cheerful face on the cover of Trey, the Chef was particularly appealing. After ordering the book and reading it several times with my kids, I have not been disappointed! Trey, the Chef is the story of a boy who loves to cook and finds joy in creating special dishes for his loved ones. Inspired by Parris-Moore’s son, the character of Trey finds a specific type of power in his autism as it gives him the ability to pay attention to detail and an especially sensitive sense of taste. Autism is not something that holds Trey back, instead his unique way of thinking is a gift that allows him to develop his talent as a chef. Trey’s adventures in the kitchen are accompanied by sunny illustrations that add to the sense of positivity and light in this book. I especially appreciated the list of “How to BE around someone with autism” that Parris-Moore included in the back of Trey, the Chef. This list was a great jumping off point for a conversation about being inclusive of kids who’s minds work a little differently and how we ALL have quirks in the way we think and interact with the world. I also like that this book led us to talking about the things that bring each of us joy, as cooking does for Trey.
Discussion Questions for Trey, the Chef:
What qualities make Trey a great chef?
What activity gives you a big smile on your face? What qualities do you have that make you good at this activity?
If you were going to make a meal for the people you love, what dishes would you cook?
Is there a skill you have that you could teach to other kids?
Parris-Moore has included two of Trey’s favorite recipes in this book and both are easy to make with kids and sound wonderful. I’ve decided to include the recipe for Salmon Croquette’s here as this is a favorite dinner recipe in our home and a great dish to get kids involved in the kitchen. There are so many steps that kids can help with in this recipe and it’s a quick enough dish to make on a weeknight for a filling, healthy dinner. My recipe is a little different from Trey’s and I have reformatted it to fit my recipe template, but the basics are similar. For Trey’s exact Salmon Croquette recipe, and a delicious sounding pastry, you will have to buy a copy of Trey, the Chef and try it for yourself!
Salmon Croquettes
Place the flaked salmon in a bowl, removing bones if needed, and set aside. In a medium non-stick or cast iron skillet, heat 1 Tablespoon of butter and 1 Tablespoon of olive oil over medium heat. Add the onion, bell pepper, and garlic and cook until vegetables are softened, about 5 minutes. Place the cooked vegetables in the bowl with the salmon and set aside to cool for several minutes.
Once the salmon and vegetables have cooled, add the breadcrumbs, salt, pepper, yogurt, egg, Worcestershire sauce, parsley and juice of half a lemon to the bowl. Using a fork or wooden spoon, gently mix all the salmon croquette ingredients together until combined. Be careful not to over-mix as this can create a gummy texture.
Wipe out the skillet that the vegetables were cooked in and heat another 1 Tablespoon of butter and 1 Tablespoon of olive oil in the skillet over medium heat. Scoop out 1/4 cup of the salmon mixture and form it into a tightly packed patty. Place the patty in the heated skillet and repeat with the remaining salmon mixture. Make sure not to crowd the pan too much, leaving room between the salmon croquettes, they might need to be cooked in 2 batches.
Cook the croquettes until they are golden brown, about 3 minutes, then flip and cook until golden brown on the second side, another 3 to 4 minutes. Remove the cooked croquettes to a paper-towel lined tray or platter to drain. Serve immediately with lemon slices on the side, if desired. I like to serve these with a green salad or steamed green beans or broccoli.
Ingredients
Directions
Place the flaked salmon in a bowl, removing bones if needed, and set aside. In a medium non-stick or cast iron skillet, heat 1 Tablespoon of butter and 1 Tablespoon of olive oil over medium heat. Add the onion, bell pepper, and garlic and cook until vegetables are softened, about 5 minutes. Place the cooked vegetables in the bowl with the salmon and set aside to cool for several minutes.
Once the salmon and vegetables have cooled, add the breadcrumbs, salt, pepper, yogurt, egg, Worcestershire sauce, parsley and juice of half a lemon to the bowl. Using a fork or wooden spoon, gently mix all the salmon croquette ingredients together until combined. Be careful not to over-mix as this can create a gummy texture.
Wipe out the skillet that the vegetables were cooked in and heat another 1 Tablespoon of butter and 1 Tablespoon of olive oil in the skillet over medium heat. Scoop out 1/4 cup of the salmon mixture and form it into a tightly packed patty. Place the patty in the heated skillet and repeat with the remaining salmon mixture. Make sure not to crowd the pan too much, leaving room between the salmon croquettes, they might need to be cooked in 2 batches.
Cook the croquettes until they are golden brown, about 3 minutes, then flip and cook until golden brown on the second side, another 3 to 4 minutes. Remove the cooked croquettes to a paper-towel lined tray or platter to drain. Serve immediately with lemon slices on the side, if desired. I like to serve these with a green salad or steamed green beans or broccoli.
