Parkway Gardens Family Cooking Night

Thank you to all the participants who came out this Thursday to our Fresh Food Frenzy! We hope you had a fantastic time, because we know we sure did. 

If you would like more great recipes for kids in the kitchen, peruse our Fresh Food Frenzy recipe book, found here, or check out the other session recipes in our Kids section. For an example of how we outline a session (with timeframes and prep lists), please click here.

If you have any questions, or would like to share your own recipe or photo of a meal you've cooked, we'd love to see it! Email us at info@growingchefsontario.ca

Come join us in the kitchen!

 

THE MENU 

  • Seasonal Squash Soup
  • French Green Bean Salad
  • Butternut Squash, Sage & Pancetta Risotto
  • Apple Pie Clafoutis

 

Apple Pie Clafoutis

Ingredients

FOR THE BATTER:

  • 3 each eggs

  • 1 cup milk

  • 1/2 cup unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 2/3 cup all-purpose flour

  • 1/2 cup sugar

  • 1/2 teaspoon salt

FOR THE APPLES:

  • 1/4 cup unsalted butter

  • 4 each tart apples, peeled, cored, and sliced

  • 1/2 cup sugar

  • 3 tablespoons apple cider

  • 1 teaspoon ground cinnamon

Directions 

For the batter: Preheat oven to 400°. Put milk, eggs, 6 tbsp. of the butter, vanilla, flour, sugar, and salt into a blender, blend until smooth, and set aside. Grease a 10" pie plate with remaining butter, then set in oven to heat.

For the apples: Melt butter in a large skillet over medium-high heat. Add apples, ½ cup of the sugar, and brandy and cook until apples are glazed and warm, about 5 minutes.

Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices, then pour remaining batter over apples. Sprinkle remaining sugar and a little cinnamon over batter and bake until clafouti is golden and set in the center, 25–30 minutes. Drizzle with warmed reserved apple juices.

  

Butternut squash risotto with crispy pancetta and sage

Ingredients

  • 1/4 pound thinly sliced pancetta, cut into 1/4-inch strips
  • 3 tablespoons extra-virgin olive oil
  • 1 small butternut squash, halved, seeded and cut into 1 cm cubes
  • 8 sage leaves, sliced thinly
  • Kosher salt and freshly ground pepper to taste
  • About 5 1/2 cups chicken stock or water
  • 1/4 cup unsalted butter
  • 1 medium onion, finely diced
  • 1 1/2 cups arborio rice
  • 1/2 cup freshly grated Parmesan cheese -- plus more for serving

Directions

In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl.

Add 1 tablespoon of the olive oil, Add the squash and cook over moderately high heat, stirring occasionally, until tender. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.

In a medium saucepan, bring the stock to a simmer over moderately high heat.

In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add 1/2 cup of the hot stock and cook, stirring, until absorbed.

Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.

Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the squash and pancetta. Spoon the risotto into bowls, sprinkle with Parmesan and serve.

 

French Green Bean Salad

Ingredients

  •  4 handfuls of green beans, stalk ends removed
  •  1 tbsp finely chopped shallot (or onion)
  • 1/2 clove garlic, finely grated or minced
  • 1 small handful of fresh tarragon, chopped (optional)
  • 1 egg (soft poached or hard boiled)

Dressing: 

  • 1-2 tsp French mustard, or to taste
  • 2 tbsp white wine vinegar
  • 1/3 cup extra virgin olive oil
  • sea salt & freshly ground black pepper

Directions

Mix all dressing ingredients together in a jar and shake to combine. Have a taste and adjust seasoning if needed.
Soft Poach egg in boiling water with 2 tbsp of white vinegar or hard boil egg and remove shell once cooled.
Blanch green beans in heavily salted water for 1-2 minutes or until desired tenderness is reached.
While still warm, toss beans, shallot, garlic and tarragon (if using) in a bowl with dressing until beans are evenly coated.
Place bean salad on serving plate. If using hard boiled egg – grate the egg over top of salad. If using poached egg, simply place the egg on top and break the yolk so that it runs over the salad as you serve.

 

Seasonal Squash Soup

Ingredients

  • 6 cups chicken/vegetable stock
  • 2 med butternut squash
  • 1 large onion, diced
  • 1 apple, peeled and diced
  • 2 tbsp maple syrup
  • Salt and pepper to taste

Directions

Cut butternut squash in half and discard seeds. Place on a large baking sheet, season with salt and pepper and add ½ cup of water in bottom of pan. Cover with foil and bake at 350o for one hour or until squash is soft. Meanwhile, sautee onions in a large pot until soft.

Once the squash is cooked, using a big spoon, scoop the squash out of its skin and add to the pot. Add apples and stock and bring to a boil, then turn heat to low. 

Blend until smooth using emulsion blender. Add maple syrup and salt and pepper to taste. Serve hot and drizzle with extra virgin olive oil to finish.

Enjoy!

 

 

 

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