Family affair

Topeka Capital-Journal, The, Sep 18, 2002 by Ann Marie Bush Capital-Journal

Even the little ones join in to make cooking a fun time at the Hatesohl household

Photographs by LISA LAUCK/The Capital-Journal

Michael Hatesohl says cooking usually involves the whole family. Madeline Grace, left, 2 1/2, and Molly, 4, like to help.

Molly, right, says her father makes great gingerbread cookies and is a good cook.

Cooking is a family affair for the Hatesohl family. Molly Hatesohl, left, 4, wears her chef's hat, and Madeline Grace, 2 1/2, crams Potatoes Anna in her mouth. Their parents, Shannon and Michael Hatesohl, believe in eating at home when possible.

Potatoes Anna is Molly's favorite dish. She even likes it better than her father's cookies.

Madeline Grace stirs her father's Easy Gazpacho.

By Ann Marie Bush

Photographs by Lisa Lauck

The Capital-Journal

Michael Hatesohl's toughest food critics may be his two daughters - -- Molly, 4, and Madeline Grace, 2 1/2.

"They like to stir and sample," Hatesohl said.

Hatesohl, who is a systems analyst, loves to cook with his daughters. They tend to make a lot of cookies and desserts together, some of which Hatesohl takes to his colleagues.

Hatesohl grew up in a traditional household, he said. His parents had a garden. Hatesohl does, too, but it is a different type of garden. He grows herbs in his, and he loves using rosemary, basil, thyme, oregano and dill in his dishes.

"I like things that are a little more on the simple side," he said.

Hatesohl began to cook for his family when his wife became pregnant with their first child.

"That became one way I could contribute in the day-to-day operations of the household," he said. "I started out doing it to help out, but I found out it fulfills a lot of needs."

Since he and his wife, Shannon, enjoy cooking, they tend to eat out less often, they said.

Many of the recipes Hatesohl uses he has found online.

"What I like about the online recipes is that people rate them," he said. "I've avoided a lot of duds that way."

Hatesohl takes the recipes he finds online and customizes them to his family's taste.

"He always makes something different," his wife said. "It's something I wouldn't think of."

Hatesohl said he is very open to different cuisines.

"I do like to try about anything," he said.

No matter what he cooks, Potatoes Anna seem to be his daughters' favorite.

When Hatesohl and his family cook, they like to share meals with friends.

"We like to have people over," he said. "We like to entertain."

Although he enjoys cooking with his children, Hatesohl also uses cooking to unwind by himself.

"It gives me time to myself, which is nice," he said.

But his daughters still love it when their daddy lets them help.

The girls love to slip on their chef's hats their mother bought for them.

"You make the best gingerbread cookies," Molly said, as she grinned at her father. "He's a good cook."

Ann Bush can be reached at

(785) 295-1207 or anbush@cjonline.com.

Easy Gazpacho

4 medium tomatoes, peeled and chopped 1/2 of a medium cucumber, seeded and chopped 1 small yellow sweet pepper, finely chopped 2 tablespoons finely sliced scallions 1 12-ounce can vegetable juice cocktail 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1/2 teaspoon salt 1/ 8 teaspoon pepper Thin slices cucumber (for garnish) Bottled red pepper sauce

Stir together the tomatoes, chopped cucumber, sweet pepper, green onion, garlic, vegetable juice, vinegar, oil, salt and pepper in a large mixing bowl. Cover and chill well (overnight is best).

To serve, float thin slices of cucumber atop each serving. Serve with red pepper sauce.

Potatoes Anna

1 teaspoon kosher or sea salt 1/2 teaspoon freshly ground black pepper 2 1/2 tablespoons unsalted butter 3 pounds peeled russet potatoes, cut into 1/8-inch thick slices 1 tablespoon unsalted butter, melted and divided 1 tablespoon chopped fresh flat leaf parsley

Preheat oven to 450 degrees F. Melt 2 1/2 tablespoons butter in a 10-inch cast iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan, sprinkle with salt and pepper. Drizzle 1/2 teaspoon melted butter over potatoes.

Repeat the layers five times, sprinkling each with salt and pepper. Press each layer very firmly to pack. Drizzle remaining 1/2 teaspoon butter over final layer.

Cover loosely with foil and bake at 450 degrees for 20 minutes.

Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan, invert potatoes onto plate. Sprinkle with parsley, if desired.

Tomato

and Basil Quiche

1 teaspoon olive oil 1 cup slivered onion 1 clove garlic, minced 3/4 cup mozzarella cheese 1 cup tomatoes, sliced 1/4-inch thick 1/4 cup shredded fresh basil 1 cup evaporated skim milk 1 1/2 teaspoons cornstarch 1/4 teaspoon freshly ground pepper 2 eggs plus 1 egg white One pre-made refrigerated pie crust