Farm Box Kids Cooking Camp Summer 2017 Week One

 

Chicken Potsticker Soup

 

Ingredients

3 cups vegetable broth

2 garlic cloves

1 carrot, grated

1-inch section of fresh ginger

1/4 pound ground chicken

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

1/4 teaspoon Asian sesame oil

20 wonton or gyoza wrappers

1 cup of diced carrots and celery

Method:

Mix the garlic, carrots, ginger, ground chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper until just combined.

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.

Bring the vegetable stock to a boil and add the carrots and celery, cooking until slightly soft. Gently slide the potstickers into the stock and cook for 1 minute. Season the soup with soy sauce, salt and pepper to serve.

Pasta Bolognese

Ingredients:

2 tablespoons good olive oil, plus extra to cook the pasta

1 cup of mirepox (onions, carrots and celery, equal parts)

1 pound lean ground sirloin

4 teaspoons minced garlic (4 cloves)

1 tablespoon dried oregano

1/4 teaspoon crushed red pepper flakes

1¼ cups dry red wine, divided

1 (28-ounce) can crushed tomatoes, preferably San Marzano

2 tablespoons tomato paste

Kosher salt and freshly ground black pepper

3/4 pound dried pasta, such as orecchiette or small shells

1/4 teaspoon ground nutmeg

1/4 cup chopped fresh basil leaves, lightly packed

1/4 cup heavy cream

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

Method: Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the mirepox and cook until softened. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.

Best Ever Garlic Bread

1 baguette, sliced horizontally into half

4 tablespoons butter

4 garlic cloves, finely minced

1 teaspoon chopped parsley

Method:

Heat oven to 350 degrees. Melt the butter in a small pan and add garlic, stirring to toast slightly. Season the garlic and butter mixture with salt, and spread evenly on the cut sides of the baguette. Place on a sheet pan and bake until garlic is golden and bread is toasted. Cut into bite-sized portions, sprinkle with parsley and serve.

 

Strawberry Shortcake

Makes 6

2 cups all-purpose flour

2 tablespoons sugar, plus extra for sprinkling

1 tablespoon baking powder

1 teaspoon kosher salt

12 tablespoons (1½ sticks) cold unsalted butter, diced

2 extra-large eggs, lightly beaten

1/2 cup cold heavy cream

1 egg beaten with 2 tablespoons water or milk, for egg wash

2 pints fresh strawberries

1/3 cup sugar

Sweetened whipped cream

Preheat the oven to 400 degrees. Sift the flour, two tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter on low speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer still on low, add to the flour and butter mixture. Mix until just blended.

Dump the dough onto a well-floured surface. Flour a rolling pin and roll the dough ½-inch thick. You should see lumps of butter in the dough. Cut 16 biscuits with a two-inch plain round cutter and place on a baking sheet lined with parchment paper.

Brush the tops with the egg wash. Sprinkle with sugar and bake for 15 to 20 minutes, until the tops are lightly browned and the insides are fully baked. Cool.

To serve, toss the strawberries with the granulated sugar and let stand until a syrup forms. Cut the biscuit in half, then add strawberries and a dollop of whipped cream on top.

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Chicken Parmesan with Roasted Tomato Sauce

Serves 4

INGREDIENTS:

4 large boneless chicken breasts, cut into strips

1 cup flour, seasoned with salt and pepper

2 eggs, beaten, seasoned with salt and pepper

1 cup each Panko breadcrumbs and grated Parmesan cheese, mixed together

Olive oil, salt and pepper

1 cup cherry or grape tomatoes

1 teaspoon dried Italian seasoning

1 teaspoon Balsamic vinegar

4 slices mozzarella cheese

METHOD:  Dredge the chicken breasts in flour, and shake off the excess. Dip the chicken into the egg, and then roll in the panko crumbs and Parmesan cheese. Heat a large skillet with about 2 tablespoons of olive oil. When the oil begins to shimmer, gently place the chicken in the pan and cook until bread crumbs are golden brown, then turn the chicken over using tongs. When both sides are brown, remove from the pan and place on a baking sheet.

Heat the oven to 400 degrees. Place tomatoes on a baking sheet, and season with olive oil, salt, pepper and Italian seasoning. Bake in the oven until tomatoes are soft, browned and juicy. Place tomatoes in a blender with the Balsamic vinegar and process until smooth.

Top each chicken breast with the tomato sauce and a slice of mozzarella cheese. Place the chicken in the oven and cook until the chicken is cooked through and the cheese is melted. Serve.

 

Lemoncello Icees

Make a lemon simple syrup with the rind of one lemon, juice of one lemon, 1/2 cup sugar and 1/2 cup water in a saucepan. Bring to a boil, then reduce to a simmer at a low heat and stir until sugar is completely dissolved. Allow to cool, then fill a blender cup with ice, drizzle the simple syrup over the ice and blend until slushy and there are no large ice chunks. Add additional water if needed. Makes 4 icees.

Veggie Kabobs

2 cups fingerling or baby potatoes, partially boiled and dried, cut into chunks if needed

2 zucchini, cut into bite-sized chunks

2 red peppers, stem and seeds removed, cut into bite-sized chunks

1 corn cob, husk removed, cut into 1-inch rounds

Olive oil, Italian seasoning

4 basil leaves, finely chopped

Wooden skewers

Soak the skewers to keep from burning on the grill. Heat a grill or grill pan. Thread the vegetables onto the skewers and season with olive oil and Italian seasoning. Place the kabobs on the grill and cook until grill marks form but vegetables remain crisp-tender. Sprinkle with basil and serve.

 

Make Your Own Italian Seasoning:

Combine dried oregano, fresh or dried rosemary and thyme, fresh or dried chopped basil and salt & pepper. Use right away or store in the refrigerator for a week.

 

Italian Tri-Colore Salad

Serves 6-8

INGREDIENTS:

2 cups of iceberg lettuce, cut into thin slices

2 cups of red cabbage or radicchio, cut into thin slices

2 cups of baby spinach

Balsamic dressing

Small block of Parmesan cheese, shaved with a vegetable peeler

METHOD:

Place the cut lettuce into a large bowl, then toss with dressing. Shave Parmesan over the lettuce and serve immediately.

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Shaken Balsamic Dressing

Makes 1/4 cup of dressing

INGREDIENTS:

1/4 cup olive oil

2 tablespoons of balsamic vinegar

1 teaspoon of Dijon mustard

1 teaspoon of honey

Pinch of salt and pepper

METHOD:

Place all of the ingredients in a container with a tightly sealed lid. Shake the container until the dressing becomes thick and creamy. Store in the refrigerator until ready to serve for up to 3 days.

girls dressing

 Homemade Crepes

Ingredients

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Toppings such as sliced fruit, Nutella, powdered sugar, lemon juice

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. Top with your choice of toppings.

 

Fresh Tomato Fusilli

Serves 6

3/4 teaspoon kosher salt, plus more

1 pound fusilli pasta

1 1/2 pounds beefsteak tomatoes (about 4 large tomatoes)

1/4 cup extra-virgin olive oil

2 cloves garlic, smashed

3 stems fresh basil, plus 1/4 cup chopped basil

1/2 cup fresh ricotta, plus more for garnish

1 1/4 cups freshly grated Parmigiano-Reggiano, plus more for garnish

Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.

Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.

Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.

Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

 

Chicken Nachos with Homemade Guacamole

Serves 6

8 whole Boneless, Skinless Chicken Thighs

2 Tablespoons Chile Powder

Salt As Needed

1/4 cup Olive Oil

1/2 chopped onion

2 garlic cloves, minced

1 can (8 Ounces) Tomato Sauce

Hot sauce, if desired

Good Tortilla Chips

Cheddar Jack Cheese, Freshly Grated

Homemade Guacamole

Sprinkle both sides of the chicken thighs with the chili powder and salt. Rub in the seasoning as much as you can. Heat the olive oil in a heavy skillet over medium heat. Using tongs, sear the chicken thighs on both sides until deep golden brown, about 4 minutes per side. Remove from skillet and hold.

Add the onions and garlic to the pan and cook, while stirring, until onions have browned. Stir in the tomato sauce and hot sauce, if desired, and place the chicken thighs into the sauce, and bring to a gentle boil. Cover with a lid, reduce the heat to low and cook until the chicken is cooked through and easily pulled apart with a fork. Shred the chicken with 2 forks and transfer the shredded chicken to the sauce. Toss to coat it in the sauce and allow to simmer for a few minutes. Taste the sauce for seasoning.

To build the nachos, build several layers of chips, cheese, and chicken, ending with a small layer on top on a baking sheet. Put the baking sheet into a 350 degree oven until the cheese is totally melted. Top with guacamole and serve.

pot pie 2

Homemade Guacamole

4 ripe avocados

1/2 teaspoon Kosher salt

lime juice or lemon juice to taste

2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion

2 tablespoons cilantro (leaves and tender stems), finely chopped

A dash of freshly grated black pepper

Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt kniand scoop out the flesh with a spoon. Place in a bowl. Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, and black pepper, and additional salt if needed.

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Best Ever Chocolate Dipped Chocolate Chip Cookies

Makes 3 dozen cookies

1 1/3 cup unsalted butter

1 1/2 cup packed brown sugar

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

3 3/4 cup flour

1 1/4 teaspoon salt

1 teaspoon baking powder

1 1/2 cup semi-sweet chocolate chips

1 pound good quality chocolate bar, chopped

Heat oven to 375 degrees. In a standing mixer, combine the butter, brown sugar and granulated sugar. Beat with a paddle attachment until light and fluffy, about 5 minutes. Scrape down the side of the bowl and add the eggs and vanilla. Beat on low speed until blended, then increase speed to high and beat for about a minute, until mixture is fluffy.

In a medium bowl, whisk together the flour, salt and baking powder. Add this to the butter mixture and beat on low speed for a few seconds, long enough to just blend the flour. Remove bowl from the mixture and stir in chocolate chips and chopped cherries with a wooden spoon.

Using a scoop, measure the cookies to a baking sheet and bake until lightly golden around the edges, about 8-10 minutes. Let cool before removing from the pan.

Fill a pot of water about 1/3 full, and bring to a boil, then reduce to a simmer. Place the chopped chocolate into a large steel bowl and put on top of the pot. Use a heat proof spatula to move the chocolate around to prevent it from burning, and continue to stir until it is completely melted.

Dip a third of the cookie into the chocolate and allow it to harden as it cools. Serve after chocolate has set or hold for 24 hours.

 

Mango Banana Smoothie

Serves 1

1/2 cup frozen mango

1/2 banana

1/2 cup coconut water

1 splash vanilla extract

Combine all of the ingredients into a blender and mix

 

pot pie

Chicken Pot Pies

Makes 4

2 whole chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

3 cups chicken stock, preferably homemade

6 tablespoons unsalted butter

1 cups yellow onions, chopped

1/2 cup all-purpose flour

1 cup medium-diced carrots, blanched for 2 minutes

1 cup frozen peas

1/4 cup minced fresh parsley leaves

For the pastry:

2 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1 ½ sticks cold unsalted butter, diced

1/4 to 1/2 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice.

In a small saucepan, heat the chicken stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt and 1/2 teaspoon pepper. Add the cubed chicken, carrots, peas, and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into a circle that will cover each bowl. Brush the outside edges of each bowl with the egg wash, and then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

 

Baked Cheese Straws

1 2/3 cups unbleached all-purpose flour

1 1/4 teaspoons dry mustard

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 pound extra-sharp Cheddar cheese, coarsely grated (2 1/2 cups)

1 stick (4 ounces) unsalted butter, at room temperature

2 tablespoons water

Sift the flour, mustard, salt and cayenne into a medium bowl. Using an electric mixer, beat the cheese and butter on low speed until well blended. Gradually beat in the flour until completely incorporated. Add the water and beat for 1 minute.

Turn the dough out onto a lightly floured surface and knead 5 times. On a large sheet of wax paper, roll the dough into a 12-by-9-inch rectangle. Slide the dough onto a cookie sheet and refrigerate until chilled, about 15 minutes.

Preheat the oven to 425°. Cut the dough in half crosswise, then cut it into 6-by-1/4-inch strips. Transfer the strips to 2 cookie sheets. Bake 1 sheet at a time for about 14 minutes, or until the cheese straws are golden brown and crisp. Let cool slightly, then transfer to a rack to cool completely.

 

Breakfast Cinnamon Buns

2 cups Whole Milk

1/2 cup Vegetable Oil

1/2 cup Sugar

1 package Active Dry Yeast, 0.25 Ounce Packets

4 cups (Plus 1/2 Cup Extra, Reserved) All-purpose Flour

1/2 teaspoon (heaping) Baking Powder

1/2 teaspoon (scant) Baking Soda

1/2 Tablespoon (heaping) Salt

Plenty Of Melted Butter

1 cups Sugar

Generous Sprinkling Of Cinnamon

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Vanilla Frosting:

2 cups Powdered Sugar

1 teaspoon vanilla extract

1/4 cup Milk

2 tablespoons Melted Butter

Pinch of Salt

Instructions: For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1/2 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 10-12 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the vanilla icing: In a large bowl, whisk together the powdered sugar, milk, butter, and salt. Splash in the vanilla flavoring. Whisk until very smooth. Taste and add in more vanilla, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.

 

Watermelon Agua Fresca

1 cup fresh watermelon

1/2 cup ice water

1 tablespoon agave nectar

1 tablespoon lime juice (optional)

Blend ingredients in a blender until smooth and drink.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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