Farm Box Kids Cooking Camp July 15, 2019

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RAD Knife Skills!

Vegetable Potstickers

Makes 20 potstickers


2 garlic cloves

1/2 cup carrot, diced

1/2 cup celery, diced

2 green onions, whites & greens, minced

1-inch section of fresh ginger, chopped

1 egg white

3 1/2 tablespoons low-sodium soy sauce, divided

1/4 teaspoon Asian sesame oil

20 wonton or gyoza wrappers

1 tablespoon rice vinegar (not seasoned)

2 tablespoons vegetable oil

1/2 cup water

Make filling:

With food processor running, drop in garlic, carrots, celery, green onions and ginger and finely chop. Stop motor and add the egg white, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper. Pulse until just combined.

Form dumplings:

Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound a rounded teaspoon filling in center of each wrapper. Fold in half, into triangles or half-moons, and pinch edges tightly to seal. Make 18 more dumplings in same manner.

Make dipping sauce:

Stir together with remaining 3 tablespoons soy sauce and vinegar.

Fry dumplings:

Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes. Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Gently remove the dumplings with a slotted spoon.  Serve immediately, with dipping sauce.

Chicken & Vegetable Ramen

3 tablespoons toasted sesame oil, divided

2 chicken breasts (about 1 pound)

Kosher salt and freshly ground black pepper

4 cups chicken or vegetable broth, divided

2 eggs

1/2 medium onion, chopped

1-inch piece ginger, peeled and finely chopped

2 garlic cloves, finely chopped

8 ounces of mushrooms, stems removed, sliced

1 bell pepper, diced

1/4 cup of diced carrots

3 tablespoons soy sauce

2 tablespoons white miso

6 ounces ramen noodles

2 green onions, sliced for garnish

Chopped basil for garnish

In a large stock pot over medium-high heat, warm 1 tablespoon oil. Sprinkle each chicken breast with a pinch or two of salt and pepper, and brown the chicken breasts for 5 minutes on each side. Add a 1/4 cup of chicken or vegetable stock.  Cover the pot with a lid and continue to braise the chicken for about 5 minutes, until cooked all of the way through. Remove the chicken and reserve the stock.

Once cool, shred the chicken into bite-sized pieces.

Fill a small saucepan with water, then add eggs and cover the pan. Bring to a boil, then turn off heat. Keep lid on saucepan for 5 minutes.

Prepare a small bowl with water and ice. After 5 minutes (for a soft boiled egg with a slightly runny yolk), remove eggs from pan and place in the ice water. Once cool, take out of ice water and remove shells.

In a large stockpot over medium-high heat, warm the remaining oil. Once hot, add onion and ginger and garlic. Cook for 3 minutes, stirring frequently, until onions are translucent. Add the mushrooms, peppers and carrots, and cook until softened. Whisk in the broth, soy sauce, and miso, bring to a boil, then reduce to a lively simmer. Cover and let simmer for 15 minutes.

Finally, add ramen noodles and turn off heat (the heat from the soup will soften the noodles).

Season the soup with salt and pepper, then divide soup into bowls and serve with chicken and a halved egg. Garnish with green onion and chopped basil.

Coconut Pineapple Smoothies The night before, pour an 11.8-ounce can coconut water into an ice cube tray; freeze until solid. To serve, blend 2 cups chopped fresh pineapple,  1/2 cup unsweetened coconut milk (well shaken), 3/4 cup coconut water and 6 coconut ice cubes in a blender until smooth. Thin with more coconut water or coconut milk, if desired. Divide among 4 glasses.


Summer Stone Fruit Gallette

For the Pie Dough

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

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1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

For the Galette

1 1/2 pounds peaches, nectarines or apricots, sliced 1/2 inch thick (4 3/4 cups)

1/3 cup granulated sugar

1 teaspoon fresh lemon juice

1/4 teaspoon coarse salt

1 tablespoon cornstarch

1 disk pie dough

All-purpose flour, for surface

1 large egg, lightly beaten

Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.

Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.

Fresh Whipped Cream

Place 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla in a large, cold, stainless steel bowl. Using a whisk, beat the cream in a very quick circular motion until the cream begins to set and thicken. Continue to beat until the whipped cream forms medium peaks.

Dry Rub flank steak with grilled corn salsa


Dry Rub

2 tablespoons light brown sugar

1 tablespoon chile powder

1 tablespoon paprika

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon granulated garlic

1 teaspoon mustard powder

½ teaspoon ground coriander

½ teaspoon ground cumin

Steak and Salsa

2 tablespoons olive oil, plus more for grill

3 ears of corn, shucked

¼ red onion, finely chopped

2 tomatoes, halved, seeds squeezed out, then diced

1 cup fresh cilantro, coarsely chopped

⅓ cup fresh lime juice

Kosher salt, freshly ground pepper

1½ pounds flank steak


Dry Rub

Combine brown sugar, chile powder, paprika, salt, pepper, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak and Salsa

Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.

Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.

Thinly slice against the grain. Serve topped with salsa.


Top Chef’s Caramelized Onion & Proscuitto Pizza

2 ¼ teaspoons active dry yeast

1 cup warm water

Pinch of sugar

1 teaspoon extra-virgin olive oil

1 teaspoon salt

About 2 1/3 cups all-purpose flour

3 tablespoons extra-virgin olive oil

2 white onions, diced

Salt and freshly ground pepper

4 ounces of mozzarella cheese, grated

4 thin slices of prosciutto, cut into a small dice

2 tablespoons olive oil

Step 1    

In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Add the olive oil and salt. Measure the flour into the bowl of a standing mixer with a dough hook attachment and gradually add the yeast mixture. After the mixture has been incorporated into the flour, put the mixer on medium speed and knead for 5 minutes. Add additional flour, a little at a time, if the dough feels sticky or wet. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.

Step 2    

Preheat the oven to 450°. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes. Uncover and cook the onions over high heat until golden brown, about 8 minutes longer. If the onions dry out, add a few tablespoons of water. Season the onions with salt and pepper, transfer to a plate and let cool slightly.

Step 3    

Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces. Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets. Top the dough with the mozzarella, sautéed onions and prosciutto. Bake for 25 minutes, or until golden and crisp.

Perfect Lemonade

 1 cup white, granulated sugar (can reduce to 3/4 cup)

1 cup water (for the simple syrup)

Skins from one lemon (without the pith)

1 cup lemon juice

2 to 3 cups cold water (to dilute)

 Make “simple syrup”:  Place the sugar, water and lemon skins in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and remove from heat.

 Juice the lemons: While the water is heating for the simple syrup, juice your lemons. Depending on the size of the lemons, 4 to 6 of them should be enough for one cup of juice.

Combine lemon juice, simple syrup, water: Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold water and taste. Add more water if you would like it to be more diluted (though note that when you add ice, it will melt and naturally dilute the lemonade). If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Strawberry Coulis

2 cups strawberries, finely chopped

1/4 cup sugar

Juice of 1/2 lemon

Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

Sweet Potato Spirals with Lime & Cilantro

1 lb. sweet potatoes peeled, spiralized

2 Tablespoons olive oil

1 clove garlic

Freshly ground pepper and salt

½ lime, juiced

¼ cup cilantro finely chopped


Using a spiralizer, cut sweet potatoes into noodles using the thickest blade.

In a large, non-stick skillet over medium-low heat drizzle the oil, and then add the garlic. Sauté for 1-2 minutes or until garlic begins to slightly brown. Add sweet potato noodles, pepper and salt. Continue sautéing for 3-5 minutes or until noodles are done to your liking.

Remove sweet potato noodles from heat and add salt, lime juice, and cilantro. Serve immediately and enjoy!

Chocolate Souffle with Strawberry Coulis

Unsalted butter

1/4 cup sugar, plus more for ramekins

8 ounces semi-sweet chocolate, finely chopped

1 teaspoon pure vanilla extract

3 large egg yolks, plus 4 large egg whites

1/4 teaspoon cream of tartar

Preheat oven to 350 degrees. Lightly butter 6 ramekins, then coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.

In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature.

Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.

In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).

In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.

Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately, making a crack in the top to pour the strawberry coulis inside.

Classic Caesar Salad



1/2 loaf crusty Italian bread

1/4 cup extra-virgin olive oil

1/4 cup grated Parmesan

2 tablespoons fresh thyme leaves

Kosher salt and freshly ground black pepper


1 clove garlic, smashed

2 lemons, juiced

1 teaspoon Dijon mustard

1 tablespoon good quality mayonnaise

1/2 cup extra-virgin olive oil

1/2 cup freshly grated Parmesan

Freshly ground black pepper


2 heads romaine lettuce

Freshly grated Parmesan, for garnish

Make the croutons: Heat the oven to 350 degrees F.

Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad.

Make the dressing: Put the garlic, lemon juice, Dijon mustard and and mayonnaise into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.)

Assemble the salad: Cut the lettuce into bite sized pieces and place in a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately.

Best Ever Farm Box Kids Garlic Bread

Mince a 1/4 cup of fresh garlic and melt butter in a sauce pan. Add garlic, salt and pepper and brown. Cut a loaf of sourdough or French bread. Spread the garlic butter over the bread and bake until golden brown.

Design Your Own Specialty Drink

Using a variety of ingredients such as oranges, lemons, strawberries, bananas, frozen fruit, coconut water, milk, ice, simple syrup, or herbs, design a team drink using a blender, muddling, shaking or stirring. The best tasting drink wins table points!!!

Homemade Lasagna with Bechamel and Tomato Sauce



Bechamel Sauce:

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna

1/2 cup all-purpose flour

4 cups whole milk at room temperature

Pinch freshly grated nutmeg

Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

1 (32-ounce) can crushed tomatoes

2 dried bay leaves

Homemade Lasagna

2 cups all purpose flour

1 pinch salt

3 extra large eggs

3 cups shredded mozzarella

1/4 cup freshly grated Parmesan


Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg.

Tomato Sauce

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

For the dough:

Attach the dough hook to a stand mixer and add the flour, salt and eggs. Mix for 4-5 minutes until the mixture comes together as a ball. When the dough is homogenous and smooth, wrap it with plastic wrap and place it in the refrigerator for 30 minutes. Alternatively you can knead by hand for 10-15 minutes.

Rolling the dough: 

Attach the pasta roller accessory to the stand mixer. Divide the dough into 4 pieces, press them into flat rectangles. Flour each side well. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 7. If you don’t have a stand mixer, you can roll out the dough with a rolling pin on a well floured surface.

Making the Lasagna:

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the tomato sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread another layer of tomato sauce, then drizzle 1/3 of the béchamel sauce. Sprinkle 1/3 of the mozzarella on top. Arrange another layer of pasta sheets and repeat the same process two more times. Top lasagna with grated Parmesan cheese.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Lemon Shortbread Tart

for the shortbread crust

  • 1 cup All Purpose Flour
  • 1/cup Powdered Sugar
  • 1/teaspoon Salt
  • 1/cup Butter


For the lemon curd

  • Large Eggs
  • 3/cup Granulated Sugar
  • Zest of 1 lemon and 3 Juice of 3 Lemons
  • 4 tablespoons Butter

Lightly spray or butter a tart pan. Preheat the oven to 400.

Put all the crust ingredients in a large bowl and work together with a pastry cutter until butter is incorporated and mixture looks like corn meal.

Dump the ingredients into the tart pan; press it into the pan so it is dense and evenly distributed. Place in freezer for 15 minutes. Place in the oven and bake for 10 minutes or until lightly browned.

Lemon Curd

Reduce heat in oven to 350.

Whisk together Eggs, Juice, and Sugar. Place mixture over low heat. Whisk constantly and slowly turn up heat. Be careful not to curdle or overcook the eggs, but continue whisking until the consistency is thick. Once the consistency is right, add the butter and stir in until melted.

Pour lemon curd into the baked crust and settle it so it’s level and even.

Put whole tart back in oven and bake for between 10-20 minutes or until the curd stiffens.

Remove from oven and cool on rack; Place in refrigerator for at least one hour.

Chicken Milanese


6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra-large eggs

1-1/4 cups Panko bread crumbs

1 tablespoon finely chopped parsley

1 teaspoon garlic powder

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Unsalted butter

Good olive oil

Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, parsley, garlic powder and 1/2 cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Cook until the chicken breasts are golden brown. If they brown before the interior of the chicken is cooked all of the way through, place them on a baking sheet and finish cooking in a 350 degree oven until the internal temperature of the  chicken in 165 degrees. Remove from the oven, rest for 5 minutes and slice to serve.



No Recipe Grilled Vegetable Salad

Slice a variety of vegetables, such as bell peppers, zucchini, eggplant, yellow squash, asparagus, corn or onions, in pieces large enough to not fall through the grill grates. Season with olive oil (not too much or it could cause flare-ups) kosher salt and freshly-ground pepper. Heat a grill pan to medium-high heat, and grill vegetables until char marks form but vegetables are still crisp. Remove the vegetables from the heat and allow to cool slightly. Cut the vegetables in bite-sized pieces, then drizzle with olive oil and balsamic vinegar or with your favorite vinaigrette. Top with chopped basil leaves, parsley or thyme.



Easy homemade granola bars


  • 1 1/2 cups old-fashioned oats
  • 1 cup crispy rice cereal
  • 1/2 cup chopped nuts, like walnuts, peanuts, almonds, or pecans
  • 1/2 to 1 cup dried fruits like cranberries, raisins, or cherries
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 to 1 teaspoon spices, like cinnamon or pumpkin pie spice (optional)


  1. Prepare for Baking:Heat the oven to 325°F with a rack in the middle of the oven. Line the baking pan with parchment, leaving extra parchment to hang over the sides. Lightly coat with nonstick cooking spray or butter.
  2. Mix the Dry Ingredients:Mix the oats, cereal, nuts, and dried fruit together in a mixing bowl.
  3. Stir the Maple Syrup and Vanilla into the Dry Ingredients:Pour the maple syrup and vanilla over the dry ingredients. Use a spatula to scrape the last of the syrup. Stir until the ingredients are completely coated and start to stick together in clumps.
  4. Press into the Pan:Pour the mixture into the prepared pan. Use wet or lightly oiled hands to firmly press the mixture into the pan.
  5. Bake the Granola Bars:Bake the bars for 20-25 minutes for chewy granola bars or 25-30 minutes for crunchy bars. As soon as you remove the bars from the oven, press them again with the back of a lightly oiled spatula. (This will give you more compacted granola bars.)
  6. Cool the Granola Bars:Let the bars cool completely in the pan. They will firm up as they cool. Once cooled, cut into 8 bars in the pan with a very sharp knife, then lift the bars by the flaps of parchment to remove from the pan. Store between layers of wax paper in an airtight container for up to two weeks.


Basic Vanilla Cupcake Recipe


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk


Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.

Whisk the flour, baking powder and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.



Basic Vanilla Frosting Recipe


3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream


In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.









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