Culinary Camp at the Children's Museum - Week 1 Recipes
School is out and summer is here!! But that doesn't mean education stops there - July and August are long months full of opportunity to explore new things and learn new skills. At Growing Chefs! Culinary Camp we're excited offer an environment that nurtures kids inner foodies and helps them develop their cooking skills! Below you can find photos and recipes from our first week of camp!
Day 1: Fruit Salad, Curry and Stir Fry
Fruit Salad with Creamy Yogurt Honey Dressing
- 6 ounces plain or vanilla yogurt
- 3 tablespoons honey
- 1 teaspoon poppy seeds
- 1 apple chopped
- 1 banana sliced
- 1/2 cup grapes, halved
- 2 kiwi chopped
- 1 peach chopped
- 1/2 cup strawberries chopped
- 2 tablespoons shredded coconut (optional)
Chop all ingredients into similar sized pieces, place in a large bowl. Combine yogurt, honey, and poppy seeds and mix together, then gently mix together with fruit. Sprinkle with coconut, serve.
Yakisoba Japanese Stir Fry
- 6 tablespoons soy sauce
- 6 tablespoons yakisoba sauce
- 6 tablespoons Mirin
- 4 cloves minced garlic, (4 to 6)
- 1 1/2 teaspoon minced ginger
Yaki Soba Sauce
- 3 tablespoons worcestershire sauce
- 3 teaspoons oyster sauce
- 3 teaspoons ketchup
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons sugar
Combine all ingredients, and stir fry with fresh vegetables such as carrots, cabbage, onions, peppers, snow peas, or whatever else you enjoy. Serve with rice or noodles.
Thai Green Curry
- 2 cups coconut milk
- 4 tbsp. green curry paste
- 2 tbsp. brown sugar or palm sugar
- 2 tbsp. fish sauce
- 7 leaves kaffir lime
- 1/2 cup sweet thai basil
- 1 big green chili, chopped
- 1 thumb of ginger
- 2 each limes, juiced
- salt and pepper to taste
- Seasonal Vegetables (about 5 cups chopped)
Combine coconut milk, curry paste, sugar, fish sauce, lime leaves, basil, chili, ginger, lime juice, salt and pepper in a bowl, stir well. Stir fry desired vegetables, and add curry sauce during the last couple minutes of cooking, let simmer to desired thickness. Serve over basmati rice.
Day 2: Taco Tuesday
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.
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons cornstarch
- 2 teaspoons kosher salt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
Jicama Mango Slaw
- 1 jicama, peeled and julienned
- 1 mango (preferable unripe) peeled and julienned
- Juice of 3 limes
- 1 - 2 Thai chilies or habanero
- 1 tsp sugar
- 1 tsp salt
Combine sugar, lime juice, chillies and salt in a bowl and stir well to dissolve sugar. Add julienned jicama and mango and toss well. Let sit at least half an hour.
Day 3: Italian Style!
- 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves, thinly sliced* or chopped
- 1 teaspoon kosher salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper, more or less to taste
Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste.
- 1/2 pound pitted mixed olives
- 1 small clove garlic, minced
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Blueberry Ricotta and Honey Crostini
- 1 cups fresh blueberries
- 2 tablespoons fresh lemon juice, divided
- 2 teaspoons honey
- 1/2 cup ricotta cheese
- Zest of 1/2 large lemon
- 1/2 French baguette, thinly sliced and toasted
- Additional honey, for drizzling
1. Preheat oven to 400 degrees F. Place blueberries on a large baking sheet. Pour 1 tablespoon of the fresh lemon juice over the blueberries. Drizzle 1 teaspoon of honey over blueberries. Gently toss the berries. Roast for 7-10 minutes or until blueberries are soft and almost ready to pop. You want to take them out of the oven before they pop. Let the blueberries cool to room temperature.
2. In a small bowl, combine ricotta cheese, the remaining 1 tablespoon of lemon juice, and lemon zest. Spread the baguette slices with the ricotta cheese mixture. Spoon roasted blueberries on top of the cheese. Drizzle each baguette slice with honey and serve.
Note-to toast baguette slices-preheat oven to 400 degrees F. Place baguette slices on a large baking sheet and toast until edges are slightly golden and bread begins to toast, about 5 minutes.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28 -ounce can no-salt-added diced tomatoes
- 1 14 -ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15 -ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
Spaghetti al Pomodoro
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 pinch crushed red pepper flakes
- 1 28 oz. can peeled tomatoes, puréed in a food processor
- Kosher salt
- 3 large fresh basil sprigs
- 12 oz. bucatini or spaghetti
- 2 Tbsp. cubed unsalted butter
- 1/4 cup finely grated Parmesan or Pecorino
Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.
Cacio e pepe
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 3/4 cup finely grated Grana Padano or Parmesan
- 1/3 cup finely grated Pecorino
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
Day 4: Oh La La - Crepes!
- Scant 1 cup all-purpose flour
- Pinch of kosher salt
- 3 large eggs, lightly beaten
- 1 1/4 cups milk
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1 tablespoon minced chives
Place the flour and salt in a bowl and create a well in the center of the flour. Whisk the eggs and milk together and pour into the well. Whisk the flour and egg mixture together, then whisk in the butter. Strain the batter through a fine-mesh strainer and stir in the chives.
Heat an 8 1/2 inch non-stick crepe pan over medium heat until hot. Spray with a non-stick spray, then use a 1-ounce ladle to pour the batter into the center of the skillet (or add 2 tablespoons of batter to the skillet). Rotate the skillet in a circular motion to cover the bottom of the pan evenly with the batter (if you hear it sizzle in the pan, your heat is too high). Cook for 30 to 45 seconds to set the batter. Then use a small, narrow spatula to gently flip the crepe. Cook for only 10 to 15 seconds more, to set the second side.
Remove the crepe and place it with the nicer side down on a paper towel. Repeat for the remaining crepes, spraying the pan as needed, and layering the paper towels and crepes.
When you are ready to fill the crepes, just lift up the paper towels and fill the crepes - the best side of the crepes will be on the outside.
- Fresh Berries and Whipped Cream
- Cherries, Dark Chocolate and Coconut
- Ham and Swiss with Green Onions and Arugala
- Chicken, Broccoli with a Tarragon Bechamel Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk, heated
- Freshly ground pepper
- Fresh tarragon, chopped
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
Day 5: Restaurant Grand Opening!
Heirloom Tomato Basil Mozzarella Salad Recipe
- Heirloom tomatoes, sliced
- Fresh basil, leaves carefully chopped as not to bruise
- Fresh mozzarella cheese, sliced
- Extra virgin olive oil
- Balsamic wine vinegar
- Salt and pepper
Assemble the salad with slices of tomatoes, basil leaves, and mozzarella slices. Sprinkle extra virgin olive oil over the salad. Add a dash of vinegar and a very light sprinkling of salt and pepper. For a completely different flavor, you can substitute the mozzarella with thin slices of Parmesan.
Summer Pea Risotto
- 50 g pancetta, chopped in small cubes
- 50g butter
- 1 onion, finely chopped
- 300g frozen or cooked fresh peas
- 2L hot vegetable stock
- 350g risotto rice
- 25g parmesan, grated
- 2 good handfuls pea shoots
- extra-virgin olive oil, to drizzle (optional)
Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Add the pancetta and cook until crispy. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in a bit of stock, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.
Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.
Food Processor Pie Dough
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Blueberry Pie Filling
makes about 6 cups
- ¾ cup cornstarch
- pinch of salt
- ¼ cup cold water
- 5 cups fresh blueberries
- 1 tablespoon butter
- 1 tablespoon lemon juice
- pinch of cardamom
In a saucepan over medium heat, combine sugar, water, salt, cornstarch and cardamom until smooth. Add 3 cups of blueberries and bring to a boil, cook and stir for two minutes. Remove from heat, add butter, lemon juice, and the rest of the blueberries. Stir until butter is melted and let cool.