Cooking with Kids January 2012

Posted At : January 29, 2012 1:45 PM
Related Categories: Kid's cooking, Chefs Move to Schools, cooking class, recipe
I've cooked with kids a couple times this week. It's always fun and we learn from each other. 

Thursday was the first meeting of the new semester of The Autrey Mill middle school cooking club. We have 27 students again this semester from grades 6, 7 and 8. The first meeting I try to have a pretty simple recipe since we only have an hour and we do have to talk about what the kids want to do in cooking club. 

Thursday I decided broccoli soup would be good. Broccoli is plentiful and delicious now, soup is good for winter, everyone usually likes soup. 

We had a crowd in the science room and they made soup, ate soup and crackers and enjoyed the soup. No comments about not liking broccoli, the only question was "can we have seconds". Of course! 







I cooked with kids again yesterday at The Cook's Warehouse in Decatur. There were only 8 students yesterday but we had a pretty full menu to make. We made Broccoli Soup, Artichoke and Spinach Bread, Stuffed Acorn Squash and Butternut Squash Pie with Gingersnap Crust. 

I asked various kids what they liked the best and they all replied "it was all awesome". High praise from ages 10 to about 14. One girl asked why the class was called Seasonal Cooking and I explained that broccoli was available in Georgia now along with the various kinds of squash. She thought about that for a minute and then said "are there different foods available in the summer, spring and fall seasons?".

I never thought about seasonal cooking and ingredients not being a concept that was familiar. And if you think about it, it makes sense that people might not be aware. Look at the store, things are available always. They don't always have flavor but if that's what you think is normal, you might not know better. So I'll keep teaching and keep trying to use things in season. 

If you are looking forward to the Superbowl this winter season, you might want to try the bread. Everyone agreed it is awesome.

Artichoke and Spinach Bread adapted from The Kitchen Link

1 pound loaf of frozen bread dough, thawed
10 ounces frozen spinach, thawed and drained
1 cup Mozzarella cheese
6 ounces cream cheese, softened
1 clove garlic, chopped
1/4 cup Parmesan cheese
6 ounce jar of marinated artichoke hearts, drained and chopped
olive oil to drizzle
1/2 cup seasoned bread crumbs
  1. Preheat oven to 375 degrees.
  2. Roll out dough to make a 9x13 inch rectangle. Drizzle with a little olive oil.
  3. In a large bowl, combine spinach, cheeses, garlic and artichoke hearts. Add breadcrumbs and enough olive oil to make spreadable. Blend well.
  4. Spread on the dough. Do not spread too close to the edges. Fold over to make a square, seal edges. 
  5. Place seam side down on a parchment covered pan. Tuck ends under. Allow to rise for 30 minutes. 
  6. Drizzle with a little olive oil. Bake until golden, about 25 minutes. Allow to stand 10 minutes before cutting.

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Playing with Cheesecake

Posted At : January 17, 2012 4:36 PM
Related Categories: cooking, recipe
I love cheesecake but have not made it in a long time. I got a new issue of Fine Cooking magazine and included in the magazine was a special cheesecake pullout. They all looked good. Very good.

If you don't get the magazine, go to Fine Cooking's website www.finecooking.com and look for create your own cheesecake. They give you a basic recipe, you add in what sounds good to you to get a custom cheesecake at home. What could be better?

I decided the cannoli was the best for me. A little ricotta, orange zest, chocolate chips, mix, bake, cool, chill. It was gorgeous. I made it Sunday but started late. Had to wait until last night to taste it. That was a long wait.

Perfect! 



Tonight is "whatever" night for dinner. Maybe tea and cheesecake?


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More Cooking Classes!

Posted At : December 29, 2011 3:42 PM
Related Categories: Kid's cooking, cooking, cooking class, recipe
I love teaching and taking cooking classes and I've done both with The Cook's Warehouse for many, many years. They opened a new store this fall, outside the perimeter! If you're looking for a fun learning experience check them out at www.cookswarehouse.com and look for the East Cobb store.

I taught at the new store on Tuesday this week. The class was open to students over the age of 10 and I'd guess that the majority of the 11 kids were in the 12 to 14 age range. I'm not very good at having any idea how old or young people are. We had a mix of girls and boys and had a great time. 

The class was titled New Year, New Breakfasts and we made four different recipes good for breakfast - Baked Oatmeal, Baked Eggs, California Gold Muffins and Sausage Sticky Buns. 





Part of cooking is a clean work space with everything ready to go. What a great job!



Muffins!





California Gold Muffins source unknown
makes 12

1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon allspice
2/3 cup yellow squash, grated
1/3 cup dried apricots, chopped
1/3 cup golden raisins
2/3 cup carrots, grated
2 large eggs
1/2 cup butter, melted
1/2 teaspoon vanilla extract
  1. Preheat oven to 375 degrees.
  2. Combine the dry ingredients.
  3. Whisk together eggs, butter and vanilla.  Fold into the dry ingredients. 
  4. Mix in the remaining ingredients. 
  5. Spray muffin tins with cooking spray. Bake until golden, about 20 minutes. 
Maybe your New Year's Resolution is to eat better. Have fun and take a cooking class! 

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Season's Cooking

Posted At : November 30, 2011 7:28 AM
Related Categories: cooking, recipe
Time is flying by! I am fortunate to be working almost every day. Vacation wasn't that long ago but once back I hit the ground running. I have my KitchenAid work, my personal chef customers, and of course cooking for us. 

I was very excited to cook Thanksgiving this year. Last year was the first eye surgery, the week before Thanksgiving and I had to be face down while on Percocet. Much better this year! 

I took Wednesday off this year and did some baking for us. I made a pumpkin pie, a pecan pie, an apple cake and a sausage mushroom quiche. The quiche was a bonus using some ingredients left from a personal chef cook day. Never bad to have a spare quiche in the house. 

I was going to make an apple pie, I had spare apples from the cook day also, but decided I had enough pie things happening and looked for a cake recipe. 

I found this from Taste of Home and it was wonderful. No, not light, but delicious.

Chunky Apple Cake from Taste of Home August/September 2006
serves 12

1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped, peeled, tart apples
  1. In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
  2. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to the creamed mixture and mix well (batter will be stiff). Stir in apples until well combined. 
  3. Spread into a greased 13 x 9 baking dish. Bake at 350 degrees for 40 to 45 minutes or until top is lightly browned and springs back when lightly touched. Cool 30 minutes before serving. 
  4. Meanwhile, in a small saucepan, combine the brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Serve with the cake. 
This was so good! I used a glass baking dish. I stored the sauce in the fridge and just warmed a piece of cake with some sauce when we were ready for dessert. I used Granny Smith apples. 

We had dinner Thursday, leftovers Friday, went to my grand daughter's first birthday on Saturday, leftovers on Sunday and then put the rest of the turkey roulade slices in the freezer. 

Monday night I roasted some salmon for a change from turkey. Last night was an easy egg sandwich for me. I now need to find something to do with shrimp and pasta for dinner tonight. Using the freezer for this week's meals!

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Asian Cooking Week Ends

Posted At : October 9, 2011 3:18 PM
Related Categories: cookbook, recipe, menu
We had some great meals this week, all from Nancie McDermott's cookbooks.  I used the stir fry one a lot and also the Quick and Easy Thai.  Delicious! 

Thursday we had stir fried lamb with edamame and tomatoes with rice noodles.  So good!  Different with the lamb too.  I like that we can have a taste of meat but it is not overwhelming, lots of other good tastes. My wok is now perfectly seasoned and so easy to clean. 





Friday I made coconut chicken soup and crab fried rice.  Again so good and so different from the day before.  These dishes were much more delicate than the lamb. 





I've had issues with my back for way too long now and have been following doctor's orders to ice, no Jazzercise and see the doctor for adjustment.  I have had too much time on my hands!  I do not hurt when I stand, just sitting, so decided on Friday to make dessert.  

Not an Asian dessert but another craving I've been having - Boston Cream Pie.  I did not use Nancie McDermott's cookbook Southern Cakes, although I do have it and you should get it.  



Saturday was curry day from the Thai cookbook.  Yes, Nancie's.  This was chicken with potatoes and very, very good.  I totally forgot to take pictures, but went to Nancie's website www.nanciemcdermott.com and she has the recipe posted so here it is.  Of course get her cookbooks, but until they come there are more recipes on her website. 

Yellow Curry Chicken with Potatoes

  • 2 3/4 cups unsweetened coconut milk
  • 3 tablespoons yellow curry paste, or three tablespoons curry powder, hot or mild
  • 6 boneless chicken thighs, or about 1 pound boneless chicken breast, cut in big, bite-sized chunks
  • 2 cups chicken broth or water
  • 2 medium potatoes, peeled and cut into big, bite-sized chunks (about 1 1/2 cups)
  • 1 medium onion, cut lengthwise into thick wedges (about 1 cup)
  • 2 tablespoons fish sauce, or 1 teaspoon salt
  • 1 tablespoon palm sugar or brown sugar

In a medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste or curry powder, and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to coat it with the sauce.

Add the remaining 1 3/4 cups coconut milk, the chicken broth, the potatoes, onion, fish sauce or salt, and palm sugar or brown sugar, and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes.

Remove from the heat and serve hot or warm.

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Pancake Extravaganza

Posted At : September 18, 2011 3:15 PM
Related Categories: Kid's cooking, cooking class, recipe
I had a great time cooking with a customer on Friday afternoon.  She hasn't eaten meat for 20 years and needed to learn how to choose it and cook it.  I met her at her home, we went to the grocery store, talked about beef, pork and chicken, bought some beef, pork and chicken and went home to cook.

We roasted some chicken breasts and thighs and made soup with some of the chicken.  She'll have the rest for lunch or on a salad, lots to do with cooked chicken.  We roasted one pork tenderloin and made stir fry with the rest.  We made some Greek burgers with a yogurt sauce so we learned searing.  We cooked things more on the well side than on the medium side because she doesn't really know how she likes her meat cooked, she has to learn.

Saturday morning I taught a cooking class at The Cook's Warehouse in Decatur with the over 10 year olds.  This was an all pancake class with two savory and two sweet.  We made the squash pancakes and the corn basil cakes first, then had a break to eat the delicious cakes. 



After the break it was back to cooking blueberry ricotta cakes and cornmeal cakes with maple yogurt topping. 







The pancakes were all very good, but the majority favorite was the yellow squash. In fact one of the students said she didn't like vegetables much and was surprised her favorite pancake was the squash pancake.  Enjoy!

Parmesan Squash Cakes from Eating Well Magazine
serves 4

  • 1 large egg
  • 2/3 cup finely chopped shallots
  • 1 tablespoon chopped flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil

    1. Preheat oven to 400°F.
    2. Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
    3. Heat oil in a large nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.
    • Tip: To remove the seeds from summer squash, cut the squash in half lengthwise and scrape out the seeds with a spoon. To shred the squash, use the large-holed side of a box grater.

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Cooking Club - September 2011

Posted At : September 9, 2011 8:15 PM
Related Categories: Kid's cooking, Chefs Move to Schools, recipe
School has started and so has cooking club!  This is my second year with Autrey Mill Middle School.  The teachers and I met a few weeks ago to get organized and get ready for the new year. 

A few things are the same - Mrs. Purwin, Mrs. Chereck, Mrs. Keurer, the science room for meeting.  A few things are different - the French teacher is joining us, the science teacher is new but happy to loan his room, there is a new principal.  

We also have some of the same kids and lots of new.  We had 40 students sign up for club so Mrs Purwin held another lottery.  We feel 25 is a good number of students for the club.  We'll do two sessions of camp again so we can let everyone experience club.





I chose an easy recipe for the first meeting so we could talk about future meetings and also eat.  The students are pretty hungry at 4:00.  They've had a long day at school. 

I brought one burner and we have an induction burner donated by All Clad to The Chefs Move to Schools program.  I brought pots, pans, groceries and we started.  Some of the kids made the salsa.





While I talked with the students we started cooking.  I had students saute and stir while we met.  Love our burners! 








So, Border Pork Roll-ups for 30.  Coming right up! Here is the recipe for 4 servings.

Border Pork Roll-ups adapted from Pillsbury Fast and Healthy

  • 8 ounces crushed pineapple
  • 3/4 cup salsa
  • 1 pound pork tenderloin, trimmed
  • 1 tablespoon brown sugar
  • 2 teaspoons chili powder
  • 2 tablespoons cider vinegar
  • 1 medium onion, sliced
  • 1 green bell pepper, sliced in strips
  • 4 flour tortillas, 6 inch
  1. In a small bowl, combine pineapple and salsa, mix well, set aside. 
  2. Cut pork in half lengthwise and cut into 1/2 inch thick slices.
  3. In a medium bowl combine the brown sugar, chili powder, and vinegar. Mix well. Add pork, toss to coat.  Let stand at room temperature 15 minutes to marinate.
  4. Spray large nonstick skillet with cooking spray.  Heat over medium high heat until hot.  Add pork mixture, cook and stir 3 minutes. 
  5. Add onion and pepper, cook and stir 2 to 4 minutes until pork is cooked and vegetables are soft.
  6. Roll in tortilla, top with salsa. 
So cook at home.  Add some beans, maybe a salad and you have a quick meal that's good and good for you.  And try ii with chicken, sirloin, flank steak or even shrimp. 

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Cooking Camp Week 3 2011

Posted At : July 27, 2011 7:00 PM
Related Categories: Kid's cooking, cooking, cooking class, recipe
This is the last week of camp for this summer!  I've been very busy since the beginning of July but I've been having fun.  In addition to cooking with the kids, I like to make sure we have dinner too.  Wednesday is the day during camp week that I have a couple hours of work to do when I get home so I can be ready to let the kids have their cooking competition on Thursday.

I knew I needed a quick meal for tonight so the slow cooker came to the rescue.  I got dinner on at 6 am and came home knowing I just needed to do a little chopping - tomatoes, grating - cheese, spooning - sour cream and opening - black beans and dinner would be a breeze. 

Slow Cooker Beef Burritos source unknown
serves probably 6 to 8, depends on meat, toppings

2 pounds beef top loin, I used eye of round, that's what I had, any lean cut of roast that needs long cooking can be used
1 package taco seasoning, I used Penzey's Arizona Dreaming seasoning
1 cup onion, chopped
1 tablespoon white vinegar
4 ounce can of chopped green chilies

1. Trim fat from meat, rub seasoning over, place in slow cooker. 
2. Add onion, vinegar, chilies.  Cover and cook on low for 9 hours.
3. Remove meat, shred, put back in slow cooker. 
4. Warm beans and tortillas.  
5. Spoon on meat, tomatoes, cheese, sour cream.

I chopped up some jalapenos and added them when I shredded the meat. I have them in the garden, might as well.  I'm planning on leftovers Friday or this weekend but this freezes well once cooked.

I have a full class this week and all is going well.  Lots of cooking, lots of good food. 

Fresh Ingredients









Teamwork!







Biscotti




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Lots of Kid's Cooking this month!

Posted At : July 7, 2011 7:47 AM
Related Categories: Kid's cooking, cooking, recipe
I taught the first session of cooking camp in June and it was a wonderful week.  We had some challenges, not with the students, and we persevered and met the challenges.  I am kind of hoping for a nice boring week of cooking next week.  Then a week of cooking for personal chef clients followed by another week of camp.  July is nice and busy!

The theme is the same as in June, just new kids and probably some new assistants.  I have done better scheduling my life after camp so may not be as busy as the June week.  I'm okay with that.

I've been cooking up a storm since I've had more time this week and last weekend and I have enjoyed it.  I don't plan on doing anything complicated or new next week and that's okay too. I do want to eat balanced meals, at home, that are easy.  I will menu plan tomorrow but I did a little freezer inventory when I made room for my yearly corn and saw several things with potential. 

I have some frozen ravioli, some sauce and I can add a salad.  I have some chicken soup and I never think it's too hot for soup. I have ground meat and burgers are good. I have lots of chicken spinach burritos made and ready to heat.  There are always eggs, I have fresh mozzarella in the fridge and hopefully some ripe tomatoes from the yard.  

I did try a new chicken recipe from Fine Cooking and it was delicious.  I've had it marked for some time, it's from the June/July issue. Sadly I was out of capers and had to leave them out,  I used cayenne and otherwise I followed the recipe.

Chicken Cutlets with Bell Pepper Ragout
serves 4

1 1/4 lb. ripe plum tomatoes (6 to 8), cored, halved lengthwise, and seeded 
1 medium red or orange bell pepper, seeded and cut into 3/4-inch pieces 
1 medium yellow bell pepper, seeded and cut into 3/4-inch pieces 
1 small yellow onion, cut into medium dice 
1/2 cup extra-virgin olive oil 
1/4 tsp. piment d’Espelette or 1/2 tsp. cayenne 
Kosher salt and freshly ground black pepper 
1 medium clove garlic, mashed to a paste with 1/2 tsp. kosher salt 
3/4 cup all-purpose flour 
1 1/2 lb. boneless, skinless chicken breast halves, sliced into cutlets  
2 Tbs. nonpareil (small) capers, rinsed and patted dry 

Position a rack 6 inches from the broiler element and heat the broiler on high.

Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onion on the other side. Drizzle everything with 3 Tbs. of the olive oil and sprinkle with the piment d’Espelette, 1 tsp. salt, and 1/4 tsp. pepper. Toss the peppers and onions. Broil until the tomatoes are collapsed, about 7 minutes. Flip the tomatoes, toss the peppers and onions, and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.

Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.

Heat 1/4 cup of the olive oil in a 12-inch nonstick skillet over medium-high heat. Put the flour in a shallow pan. Season the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper; dredge in the flour. Working in 2 batches, cook the chicken, flipping once, until just cooked through, 2 to 3 minutes per side. Transfer the chicken to serving plates. Wipe out the pan. Heat the remaining 1 Tbs. olive oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.

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July 2011 Holiday Weekend cooking

Posted At : July 4, 2011 9:31 AM
Related Categories: cooking, recipe
I've been cooking this weekend for us and enjoying myself. Saturday was Jazzercise then stopped at Publix to pick up a case of corn (48 ears), home for breakfast and then a fun food trip.

We went to Williams Sonoma at Lenox Mall to visit with some local food artisans.  We chatted and tasted with Virginia Willis and grits, Bella Cucina and preserved lemons, pickled okra at Phickles Pickles, chocolate at Cacao Atlanta, cheese from Sweet Grass Dairy, honey from Savannah Bee Company, jam from Emily G's.  We had a great time and I had to buy some of the okra!

Headed to the library to make sure I had reading for the weekend.  It's not good to run out of books.  Back home to relax, maybe a slight nap and a dinner of Vietnamese Beef with Onions, Garlic and Pepper.  It was easy, delicious and from Fine Cooking magazine. 

I also made a delicious cobbler on Saturday.  Very traditional for the season but slightly different.  I didn't have lemon extract so I used almond and I used some whipped cream for serving.  Make it, blueberries are perfect now!

Blueberry Maple Cornmeal Cobbler from King Arthur Flour

The blueberries, maple and corn give this cobbler a distinctly New England flavor.

Fruit
2 pints fresh blueberries
1/2 cup granulated sugar
1/2 cup maple syrup
1 tablespoon quick-cooking tapioca
1/2 teaspoon lemon extract
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Topping
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup whole cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup confectioners' sugar
1 egg
3/4 cup buttermilk

Glaze
2 tablespoons unsalted butter
2 tablespoons maple syrup

Combine blueberries, sugar, maple syrup, tapioca, lemon extract, cinnamon and nutmeg in an ungreased 10-inch spider (cast iron skillet) or a shallow 11-inch quiche or tart dish.

Mix flour, cornmeal, baking powder, baking soda and salt. Set aside. Cream butter with confectioners' sugar, then beat in egg and buttermilk. Add dry ingredients and mix well. Pour batter over berries in pan. 

Bake cobbler in a preheated 375°F oven 35 to 40 minutes, until berries are bubbling and cornbread is lightly browned and feels done when you touch it. Melt 2 tablespoons of butter, mix with 2 tablespoons maple syrup, and brush glaze atop the hot cobbler. Put cobbler under broiler for about 1 minute, or until the top is glazed. Serve warm with ice cream or whipped cream.


Yesterday we had chicken with peppers for dinner and blueberry cobbler for dessert.  This morning my husband worked with me to get all the corn blanched, cut off the cob and packaged for the freezer.  

Then a breakfast of Tuscan poached eggs.  We're relaxing now until it's time to put the chicken on The Big Green Egg. I made the rub and coated the chicken yesterday.  I also made my base for Toasted Coconut Ice Cream for dessert tonight.  We're set!

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