Summer Camp: Rainbow Week // Art + Cook Recipes!
We had a great week with our rainbow campers! Below you’ll find links and recipes that we made during the first two weeks of Cookshop Camp!
The first 4 recipes can be found by folllowing the links below, and the remaining recipes are typed out. Please let us know if there were additional items that your camper wants to recreate at home!
Conchas - If you’d like to watch the step-by-step process, there is a great YouTube video here
Egg Pasta Dough
100 g 00 flour*
1 egg
* These amounts are for 1 portion. If feeding 2 people, use 200 g flour and 2 eggs; 6 people, use 600g flour and 6 eggs, etc.
Combine flour and egg in a bowl using a fork. Once most of the flour is incorporated, and the fork is no longer useful, then continue mixing by hand until all flour is mixed in. Dough will seem very dry, but if you are having trouble getting the last of the flour mixed, spritz with a bit of water from a spray bottle.
Dump dough onto counter and continue to knead for 10+ minutes (do not use a stand mixer to do this, dough is too stiff and will burn out your motor!). Dough should become smooth and softer (but still quite stiff), and bounce back when poked.
Wrap in plastic and let rest for 20+ minutes (you can rest the dough in the fridge if leaving for more than an hour, and up to 2 days).
“Laminate” dough by running through pasta roller at widest setting, folding dough in half or thirds between each pass. Do this about 10 times. Dough should become smooth, lighter in color and leathery.
Roll to desired thickness by passing through one time (no more folding), at each setting. Cut into desired shapes (we made farfalle and fettuccine!).
Super Power Tomato Sauce
Heat some butter or olive oil in a large pot.
Add in whatever veggies you have in the fridge (chopped). We used a handful of spinach, 2 carrots, 1/2 an onion, some cauliflower, one yellow squash, and a few turnips. Cook until softened
Add one can of tomatoes. Use whatever you have on hand (San Marzanos, diced tomatoes, fire roasted tomatoes, etc). Cook for 10 minutes on a low simmer.
Use an immersion blender, or pour sauce into regular blender, and puree to desired consistency. The smoother it is, the less likely kids are to identify “that weird squash” or say “there’s onion in here!!”.
Return to pot and simmer for 20 minutes or more. Add salt, pepper, and another chunk of butter (or a few glugs of olive oil) to richen the sauce.
Serve over you favorite pasta!
Corn Ice Cream
2 cups cream
2 cups milk
2-4 cobs of corn, corn removed
3/4 cup sugar
7 yolks
Heat cream, milk and corn cobs in stock pot. Bring to a simmer and then place lid on pot and turn off heat. Let the corn infuse for at least 10 minutes.
In a separate bowl, whisk together sugar and yolks. Return the liquid cob mixture to medium high heat and bring to a simmer. Remove cobs and slowly pour the hot cream mixture into the egg/sugar mix while whisking to “temper” the eggs (heat without scrambling them). Once mix is hot, return to the pot.
Cook over medium heat until the mixture thickens slightly.
Strain into a bowl/container and either chill over an ice bath, or put in the fridge until completely cold.
Spin in ice cream maker.
I love this ice cream served with graham cracker crumples (or streusel) and a blueberry compote!
Sprinkle Toast
Rice crackers
nut butter of choice or jam
“sprinkles”: broken up freeze dried berries, pieces of chocolate, bananas, blueberries, nuts, seeds, actual sprinkles
Spread nut butter or jam on crackers.
Top with sprinkles.
Eat!
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:
In a large bowl beat butter and sugar. Add vanilla and melted chocolate. Mix well.
Add egg and beat to mix.
Mix together the flour, cocoa, salt and baking soda. Mix dry into sugar/butter/egg mix very well, leaving no dry spots.
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.
Refrigerate until firm enough to cut, about 1 hour and upto 1 week (or frozen 1 month).
Preheat oven to 325ºF/170ºC.
Line baking sheets with parchment paper,
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.
Let cool completely on wire rack before filling. Let the filling harden or set before eating.
For the filling:
In a bowl mix all ingredients until creamy and smooth.
Spread a tablespoon or so of filling on one cookie, top with second cookie. Eat!
Keep in fridge if not eating that day.
Naan, Lassis and Raita! - April 30, 2019
This week, the Cookshop Kids tackled some Indian favorites: naan, mango lassi, and raita.
Naan recipe from Rassa Maylasia (NOTE: the recipe does not call for salt! Adding 1 teaspoon of kosher salt is necessary for best flavor!)
Raita adapted from Ruchikala (Kusuma Rao)
ps Kusuma is cooking at Tournant this Friday night! She’s amazing, and it will surely be a delicious time.
INGREDIENTS
1 medium sized cucumber + 1 large carrot
1 cup plain yogurt
½ tsp cumin powder
salt to taste
½ tsp kashmiri chilli powder (optional!)
2 tbsp cilantro leaves, chopped
INSTRUCTIONS
grate the cucumber and carrots. if the cucumber is bitter then peel off the skin.
add 1 cup yogurt to grated carrot and cucumber
roasted cumin powder, salt, coriander leaves and add chilli powder (if using)
stir well to combine
serve with naan, rice, any favorite Indian dishes that need some “cooling off” (ie spicy dishes!)
Mango Lassi recipe (makes enough for 2 thirsty kids)
1 cup plain yogurt.
1/2 cup milk.
1 cup chopped very ripe mango, frozen chopped mango, or a cup of canned mango pulp.
1 Tablesppon honey (or to taste).
A dash of ground cardamom (optional)
Ice (optional)
Place all ingredients in high speed blender and blend until thick and creamy and no chunks remain. Enjoy!
Thai Salad Rolls! - March 2019
The Cookshop Kids learned how to make this fresh, veggie filled rolls this week. So many vegetables!
Rolling up the rice paper rolls.
Conchas! - March 2019
Conchas with the Cookshop Kids!
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!