So Much Cooking!

Last week was another session of kid's cooking camp.  We had the competition on Thursday with guest judges and then invited guests for lunch on Friday.  Both groups did a great job in the competition, the judges came up with a 1.6 point difference between the groups. 

Thanks so much for the great volunteer assistants and the wonderful judges who take time out of their day to come and visit with the kids.  They do get a great lunch but I know they are working, have deadlines, lots to do.  I did manage to remember to take some pictures of the prep and of the food. 

Get all ingredients ready before you cook:



Sauteed apples cooling and the finished apple turnovers:



Raspberry lemonade ready for presentation to the judges (Meghan Foley, Virginia Willis and Mary Moore):



More great looking and great tasting food:



The potatoes were a delicious surprise for everyone.  The team took some pieces of several recipes to create this original recipe.  It was so good we had it for lunch with guests on Friday. 

Twice Baked Asparagus Lime Potatoes by LiJuSa
serves 12

6 russet potatoes, scrubbed
3 cups water
1 1/2 pounds asparagus
3/4 cup butter, chilled
1 1/2 tablespoons shallots, finely diced
3/8 cup key lime juice
2 pinches salt
cooked bacon

1. Preheat oven to 400 degrees.  Rub potatoes with olive oil, pierce once and bake until tender, about 1 hour.
2. Cool slightly and cut in half lengthwise.  Scoop pulp into a bowl and reserve shells.
   
3. Mash potatoes.
4. Bring water to a boil in a large pot.  Add asparagus and cook until crisp tender, 3 to 4 minutes.  Using tongs, transfer to a bowl of ice water.  Drain and pat dry.  Cut into small pieces.
   
5. Cut butter onto 8 equal pieces.
6. Over medium heat, melt one piece of butter in small saucepan. 
   
7. Add shallots to pan, stirring until softened but not brown, about 30 seconds.
   
8. Pour in lime juice and bring to a boil. 
   
9. Add one piece of butter to the juice whisking until just melted.  While whisking constantly add each remaining piece of butter one piece at a time until each piece is incorporated. 
   
10. Mix about 2/3 of sauce with potatoes, taste, add additional if desired.   Fold in asparagus, salt, pepper and bacon. 
    
11. Mound filling in shells.  Bake in preheated 400 degree oven.
    

No cooking last night for me.  I thawed stuffed pizza that I made a couple weeks ago and it was perfect.  Now I have a raspberry pie almost finished baking.  I have pork slow smoking on the grill, potato salad finished and a blueberry almond breakfast casserole done for tomorrow.  Time to relax!