Stovetop techniques + Soup! - September 23rd

During Week 3 of the Cookshop Kids class we learned about using the stovetop. We talked about safety, what tools to use while you sauté, and why chopping veggies the same size is important for cooking.

Our recipe of the day was a veggie noodle soup (essentially, all the yumminess of chicken noodle, minus the chicken!). We chopped onions, carrots, celery and sweet potato to sauteé on the stove, then added veggie stock and egg noodles. We also started a batch of veggie stock with the vegetable scraps. NOTE: feel free to add any other vegetables you have on hand (peas, beans, kale, etc), or add some chickpeas to this soup!

VEGGIE NOODLE SOUP

INGREDIENTS

• 2 tablespoons olive oil

• 1 onion, diced

• 2 cups chopped celery

• 1 cup chopped carrots

• 4 cups vegetable broth

• 1 cup sweet potato, chopped

• 1½ cups dry pasta (we used egg noodles)

• 1½ tsp salt

• ½ tsp pepper

INSTRUCTIONS

1. In a large pot, add oil and bring to medium-high heat. Add the onion and sauté for 2 minutes, stirring occasionally. Stir in the celery and carrots and cook for about 2-3 minutes, until slightly softened.

2. Add sweet potatoes and vegetable broth and bring to a boil. Stir in pasta. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Stir in the salt and pepper, and any addtional veggies (kale, peas, cabbage, etc). Simmer for an addition 2-3 minutes. Serve Immediately.

Measurements & Muffins! - September 16th

During Week 2 of the Cookshop Kids class we learned about measuring. We talked about dry vs wet measurements, and did an experiment to stress why measuring by weight is more consistent than measuring by volume (if you need a scale in your kitchen, check these out!).

Our recipe of the day was Blueberry Muffins from my favorite, Flour Bakery in Boston (and one of my early jobs in the baking world!). These muffins can be adapted, depending on what fruit is in season or in your freezer. I love peach muffins in the late summer!

Recipe link HERE.

Knife Skills & Rainbow Salad - September 9th

Week 1 was all about knife safety and skills. We talked about safe habits, proper hand position, and the “claw”.

We chopped, sliced, and diced are way through a rainbow of veggies and fruits for our colorful salad bar. We also talked about ratios and vinaigrettes, and the kids experimented with herbs and different acids (vinegars & lemon juice) to build a tasty dressing. Some students worked on a cashew based ranch dressing, and the recipe follows. Happy cooking!

CASHEW RANCH DRESSING

1/2 cup raw cashews, soaked in hot water for 20 minutes

1 lemon, juiced

1/2 tsp garlic powder

big bunch of herbs (dill, basil, mint, chives, taragon, in any combo)

1/2 c water (or more, see note).

1/2 tsp salt

pepper to taste

Place all ingredients in high speed blender. Blend until thick and creamy.

Note: Add enough water to get desired consistency. Want a dip? Keep it thick. Want to use it on a salad, slowly add water, 2 tablespoons at a time until it is “pourable”.

Homemade Oreos! - April 23, 2019

This week we made a homemade version of Oreos! The recipe comes from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe, by Joanne Chang. Meredith worked at Flour after culinary school, and learned so much from Joanne and the rest of the team. The cookbook is fabulous, and we frequently pull recipes from it for kid and adult classes!

NOTE: the dough needs to chill for at least an hour, so plan ahead accordingly!

For the cookies:

• 1 cup 225g butter, melted and lukewarm

• 3/4 cup 150g sugar

• 1 teaspoon vanilla extract

• 7 oz 200g semisweet chocolate, melted and lukewarm

• 1 egg (room tº)

• 1 1/2 cups 210g all purpose flour

• 3/4 cup 90g cocoa powder

• 1 teaspoon salt

• 1/2 teaspoon baking soda

For the filling:

• 1/2 cup (115g) butter, room temp

• 1 2/3 cups (230g) powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon milk

• Pinch of salt

INSTRUCTIONS

For the Cookies:

1. In a large bowl beat butter and sugar. Add vanilla and melted chocolate. Mix well.

2. Add egg and beat to mix.

3. Mix together the flour, cocoa, salt and baking soda. Mix dry into sugar/butter/egg mix very well, leaving no dry spots.

4. Have a piece of plastic wrap on the counter. Put half of the batter in a log lengthwise, close the plastic making a cylinder, piercing in a few places to release air bubbles, and close the edges. Repeat with the rest of the dough.

5. Refrigerate until firm enough to cut, about 1 hour and upto 1 week (or frozen 1 month).

6. Preheat oven to 325ºF/170ºC.

7. Line baking sheets with parchment paper,

8. Cut the logs into rounds about 1/4 inch thick. Arrange on the sheets without touching and bake for 20 to 25 minutes, until they are somewhat firm to the touch.

9. Let cool completely on wire rack before filling. Let the filling harden or set before eating.

For the filling:

1. In a bowl mix all ingredients until creamy and smooth.

2. Spread a tablespoon or so of filling on one cookie, top with second cookie. Eat!

3. Keep in fridge if not eating that day.

Conchas! - March 2019

Another trip to the sweet side of the kitchen! This week the Cookshop Kids are making a Mexican sweet bread known as Conchas. We used a recipe from Rick Bayless that can be found here. Pictures to come!