Culinary Camp at the Children's Museum (Aug.14-18) Recipes
Greek Yogurt Fruit Dip
- 1 (8 ounce) container Greek yogurt, plain
- 2 teaspoons lemon juice
- 1 teaspoon honey
- 1⁄2 teaspoon vanilla extract
In a small bowl - combine yogurt, lemon juice, sugar (or honey), and vanilla
Thai Red Curry Sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 -2 tablespoon thai red curry paste
- 2 cups chicken broth
- 1⁄2 cup coconut milk
- 1 lime, juice of
- 3 cloves garlic, minced
- 1 teaspoon minced ginger
- 1 tomato, finely chopped
- 1⁄4 cup cilantro, finely chopped
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar, packed
Heat 1 tablespoon olive oil in saucepan.
Add onion and saute until golden brown.
Add curry paste and stir 1 minute.
Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
Simmer uncovered until lightly thickened, about 20 to 30 minutes.
Pour sauce into a blender and blend until smooth.
Orange Ginger Stir Fry Sauce
- 2 tablespoons minced ginger
- 1 tablespoons minced garlic
- ½ cup fresh squeezed orange juice
- ½ cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoons rice vinegar
- 1-2 tablespoons honey
- splash cider vinegar
- splash sherry
- ½ teaspoon orange zest
- salt and pepper to taste
Combine all ingredients in a medium bowl, stir fry vegetables and add the sauce when veggies are almost finished cooking. Reduce to desired thickness (adding a bit of corn starch to thicken if necessary).
Blender Tomato Salsa
- 1 cup tomatoes, chopped or pureed
- 1/4 cup bell pepper, chopped
- 3 tablespoon onion, minced
- 4 teaspoons fresh cilantro, chopped
- 4 teaspoon fresh lime juice
- 1 teaspoon garlic, minced
- 1 teaspoon jalapeno , minced (more or less to taste)
- 1 Pinch salt
- 1 Pinch black pepper
Combine all ingredients in food processor, pulse until desired texture is reached. Adjust seasoning if needed.
- 1 tablespoon coarsely chopped serrano or jalapeno peppers
- 1 teaspoon grated garlic
- 6 stalks coriander with stems and leaves
- 1 ripe avocado
- Salt to taste
- 1 to 2 tablespoons lime juice (or to taste)
Grind peppers, garlic and coriander together in a mortar and pestle, adding a little lime juice if necessary.
Mash avocado to a rough paste. Add chili mixture and stir to combine. Season with salt and lime juice to taste.
- 5 sprigs thyme
- 3 pounds boneless pork butt (fat cap intact), cut into 2-inch chunks
- 5 cloves garlic
- 2 bay leaves
- 1/2 cup vegetable oil
- Juice of 2 limes
- Juice of 1 orange
- Kosher salt
- Corn tortillas, warmed, and assorted toppings, for serving
Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour.
Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings.
Heirloom Tomato Carpaccio with Tomatillo Salad, Avocado, and Fresh Herbs
About 1 cup thinly sliced red onion (preferably the long, skinny kind)
About 6 ounces tomatillos, (preferably the small purple tomatillos - about 6 of them), cut
into eighths (about 1 cup)
About 6 ounces cherry tomatoes (preferably a mixture of red and yellow - about a dozen),
cut in halves or quarters
4 to 6 medium-size ripe heirloom tomatoes, cored and sliced 1/4-inch thick
1 medium-sized avocado, pitted, flesh scooped from the skin and diced into 1/2-inch pieces
A generous tablespoon roughly chopped fresh herb (cilantro is an easy choice, but don't
overlook basil, lemon balm, or anise hyssop - even arugula - or mixture of your favorites)
In a small, ungreased skillet over medium heat, roast the unpeeled garlic, turning regularly, until soft and blotchy black in spots, 10 to 15 minutes. Cool until handleable, then peel off the paper skin. In a blender or food processor, combine the garlic, cilantro, vinegar, oil and pepper. Process until smooth, then taste and season with salt, usually about 1/2 teaspoon.
In a medium bowl, combine the onion, tomatillos and cherry tomatoes with 3 tablespoons of dressing. Let stand while finishing the salad, stirring from time to time.
On a very large platter, lay out the sliced tomatoes in as close to a single layer as possible.
Just before serving, dot the tomatoes with the avocado and sprinkle with the herbs and fresh-ground pepper (I like the pepper pretty coarse for the tomatoes). Drizzle with the dressing, then pile the tomatillo salad in the center, and your impressive tomato salad is ready to serve.
- salt and pepper to taste
- 1 can chickpeas, (19 ounce) drained and rinsed
- 1/4 cup tahini
- 2 cloves garlic, finely minced
- 2 Tablespoons olive oil
- 1 each lemon, zested and juiced
- 1/2 teaspoon cumin
- a splash olive oil
- a sprinkle paprika
Combine all ingredients in a food processor, and pulse to create a smooth paste, adding water if needed. Serve with a splash of olive oil and a sprinkle of paprika.
Soft Flat Bread
- 4 cups plain flour (level cups, unsifted, not packed)
- 1 teaspoon salt
- 3.5oz / 100g butter
- 1½ cups milk
- 2 to 3 tbsp olive oil
Combine butter and milk and heat until butter is just melted - on stove or in microwave.
Combine flour, salt, butter and milk. Knead for a few minutes until it is smooth - it doesn't need much
kneading. Add extra flour if the dough is too sticky. Wrap with glad wrap and rest at room temperature for
30 minutes or so. Dust bench top, cut dough into 8 pieces, roll into balls, then roll out into about ¼"/0.5cm
thick rounds. Heat 1 tbsp olive oil in a pan over medium high heat. Place one flatbread in the pan, cook for
around 1 minute - it should bubble up - then flip and cook the other side. Continue with remaining pieces.
Persian Cantaloupe Drink
- 1 cantaloupe (about 3 lbs.)
- 1⁄4 cup granulated sugar, plus more to taste
- Fresh mint, for serving
Peel cantaloupe, then halve and scoop out and discard seeds. Cut each half into 2 pieces and coarsely grate into a bowl. Mix with sugar and 3 1⁄2 cups water, the refrigerate at least 45 minutes. Serve with fresh mint over ice.
Israeli Chopped Salad
- 1⁄4 cup minced cilantro
- 1⁄4 cup minced mint
- 1⁄4 cup minced parsley
- 2 tsp. ground sumac
- 1 tsp. ground cinnamon
- 1⁄2 cup olive oil
- 6 scallions, thinly sliced
- 4 cloves garlic
- 4 medium ripe tomatoes, cored, seeded, and minced
- 3 medium cucumbers, seeded and minced
- 2 serrano chiles, stemmed, seeded, and minced
- 1 red bell pepper, stemmed, seeded, and minced
- 1 large white onion, minced
- Juice and zest of 3 lemons
- Kosher salt and freshly ground black pepper, to taste
Mix all the ingredients in a bowl. Let sit 20 minutes before serving.
- 1 ½ cups bulgur (cracked wheat), preferably No. 1 or fine
- 1 ½ lbs. 85% lean ground beef, lamb or a combination thereof
- 1 cup onion, minced
- ¼ cup pine nuts (optional)
- 2 ¼ tsps. salt
- 1 tsp. each allspice, coriander, mint
- ½ tsp. cumin
- ¼ tsp. cayenne
Place bulgur in a bowl and cover with water 2 inches over the bulgur. Allow the bulgur to soak 15-45
minutes (depending on the coarseness-the coarser the bulgur, the longer it will need to soak) until no
longer crunchy. Drain well through a mesh strainer.
Preheat oven to 375° F.
While the bulgur soaks, place the remaining ingredients in large bowl. When the bulgur is ready, add it to
the ingredients and mix thoroughly using your hands, incorporating well with the meat.
Evenly spread the kibbehh in a 9 x 13 inch baking dish and pat down. Cut into diamond or square shaped
Bake 30 minutes until kibbeh is done.
- 10 cloves garlic, mashed into a paste
- ½ cup lemon juice
- ¼ cup olive oil
- 2 tbsp. Smoked paprika
- 1 tsp. cayenne pepper
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- ½ tbsp. Dried mint leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. boneless, skinless chicken thighs, cut into 2" pieces
- 1 cup plain yogurt
- 10 fresh mint leaves, finely chopped
1. Combine half the garlic, ⅓ cup juice, 2 tbsp. Oil,1 ½ tbsp smoked paprika, cayenne pepper, cumin, coriander, dried mint, salt, and pepper in a bowl; add chicken, and toss to coat. Chill for 2 hours.
2. Build a medium-hot fire in a charcoal grill. Skewer chicken on about eight 10" wooden skewers; grill, turning, until chicken is cooked through and slightly charred, 10-12 minutes. Mix yogurt, fresh mint, remaining garlic, juice, oil, and smoked paprika in a bowl; serve alongside skewers.
Shaved Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil
- 1 generous handful fresh thyme sprigs (about 3/4 ounces)
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
- 2 baby zucchini (3 ounces total), thinly shaved on a mandoline
- 4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
- 4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
- 6 zucchini blossoms, halved or quartered if large
- 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
- Pinch of red-pepper flakes
- 1/4 teaspoon coarse salt
- Coarsely ground pepper
- 3 ounces fresh ricotta (1/3 cup)
Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small
saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme,
covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice
and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.
Seven-Yolk Pasta Dough
- 1 3/4 cups (8 ounces) all-purpose flour
- 6 large egg yolks
- 1 large egg
- 1 ½ tsp olive oil
- 1 tbsp milk
Mound flour on a board or other surface and create a well in the center, pushing the flour to all sides to make a ring with sides about 1-inch wide. Make sure that the well is wide enough to hold all the eggs without spilling.
Pour the egg yolks, egg, oil and milk into the well. Use your fingers to break the eggs up. Still using your fingers, begin turning the eggs in a circular motion, keeping them within the well and not allowing them to spill over the sides. This circular motion allows the eggs to gradually pull in flour from the sides of the well; it is important that the flour not be incorporated too rapidly, or dough will be lumpy. Keep moving the eggs while slowly incorporating the flour. Using a pastry scraper, occasionally push the flour toward the eggs; the flour should be moved only enough to maintain the gradual incorporation of the flour, and the eggs should continue to be contained within the well. The mixture will thicken and eventually get too tight to keep turning with your fingers.
When the dough begins thickening and starts lifting itself from the board, begin incorporating the remaining flour with the pastry scraper by lifting the flour up and over the dough that’s beginning to form and cutting it into the dough. When the remaining flour from the sides of the well has been cut into the dough, the dough will still look shaggy. Bring the dough together with the palms of your hands and form it into a ball. It will look flaky but will hold together.
Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands rather than folding it over on itself as you would with a bread dough. Re-form the dough into a ball and repeat the process several times. The dough should feel moist but not sticky. Let the dough rest for a few minutes while you clean the work surface.
Dust the clean work surface with a little flour. Knead the dough by pushing against it in a forward motion with the heels of your hands. Form the dough into a ball again and knead it again. Keep kneading in this forward motion until the dough becomes silky smooth. The dough is ready when you can pull your finger through it and the dough wants to snap back into place. The kneading process can take from 10 to 15 minutes.
Even if you think you are finished kneading, knead it for an extra 10 minutes; you cannot overknead this dough. It is important to work the dough long enough to pass the pull test; otherwise, when it rests, it will collapse.
Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for at least 30 minutes and up to 1 hour before rolling it through a pasta machine. The dough can be made a day ahead, wrapped and refrigerated; bring to room temperature before proceeding.
Beef and Spinach Ravioli Filling
- 1 lb lean ground beef
- 2 tablespoons butter
- 2 cloves garlic
- 11/2 cups cooked chopped spinach, squeezed dry
- 2 tablespoons chopped italian flat leaf parsley
- 4 eggs, slightly beaten
- ¼ cup freshly grated parmesan
- 1 dash nutmeg
Brown beef in butter with the whole clove of garlic.
Remove garlic and let meat mixture cool.
Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until
- 6 tablespoons unsalted butter
- 6 tablespoons sugar
- 12 large ripe peaches, pitted and each cut into 8 wedges
In a large skillet, melt unsalted butter over medium heat. Stir in sugar.
Add peaches. Cook, stirring, until sugar has dissolved and peaches are warmed through and coated, 2 to 5 minutes. Serve immediately.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup plus 1 tablespoon sugar
- 2 1/2 cups all-purpose flour, plus more for work surface
Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With
the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting
rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out
dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll,
and repeat cutting process. Take care not to overwork dough.
Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes.
Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.