Cooking Camp

1 Jul

For the past two weeks, I have been working for Lori’s Cooking Co. with her summer cooking camps for kids. We have been traveling to Mexico, Italy, France & China in the kitchen. It has been so fun and great to be around kids in a different setting. Missy Mack has been going to camp with me. I am so impressed with her positive attitude and willingness to try new things. I am super impressed with Lori’s curriculum and her program. It has been a ton of work setting up each day and helping the kids prepare about 20 recipes each week.

Missy Mack’s favorite dish from Mexico was Salsa. This is shocking since it has vegetables. She tried Mexican corn on the cob with this lovely sour cream sauce.

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Lori’s Culinary Co. Simple Salsa
Ingredients
2 medium tomatoes
Vegetable oil
1/2 tsp salt
1/2 tsp garlic, minced
1 T yellow onion finely chopped
1 T green bell pepper
1 T lime juice
1 T fresh cilantro chopped
Directions
1. Chop vegetables and set aside.
2. Pick cilantro and set aside.
3. Working over a bowl, squeeze tomatoes to remove the seeds. Place tomatoes in the blender.
4. Add the remaining ingredients and mix well.
5. Get out the chips, run around the kitchen shouting, ‘I did it, I did it!’ and have a party.

Her favorite from Italy was homemade pizza. They made their own dough and personal pizzas.

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Lori’s Culinary Co. Personal Pizza
Yield 2 12 in pizzas
Ingredients
Dough
1 pkg active dry yeast, refrigerate until ready to use
1 c warm water
3 c AP flour
1 T olive oil
1 1/2 t salt
Mariana sauce, cheese and other favorite toppings
1. Place yeast in large bowl. Add water and stir until yeast is dissolved. After a few min you should see bubbles, meaning the yeast is working.
2. Add flour, olive oil and salt. Stir well until the dough leaves the side of the bowl.
3. Place the dough on a lightly floured surface.
4. Knead until it forms a smooth, elastic ball. About 3-5 min.
5. Grease a large bowl with a little olive oil and place dough in bowl, turning it once to coat in with oil. Cover with a damp towel or plastic wrap and place in a warn draft free place and let rise until double the size about 1-2 hours.
6. Place oven rack in the lowest position and pre heat oven to 500 degrees.
7. Lightly grease baking sheet with oil and set aside.
8. Divide the dough into 2 portions and shape into 2 smooth balls. Pat 1 dough ball down into a flat round about 6 in in diameter and let both rest for 10 min
9. With your fingertips or rolling pin, push out each dough round into 12 in rounds.
10. Spread marinana sauce on dough.
11. Sprinkle herbs and other favorite toppings on top and bake until cheese is bubbly, about 10-12 min.
In France, Missy Mack loved Chocolate Mousse because who doesn’t love mousse.

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We made the Eiffel Tower out of Marshmallows and toothpicks.

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Lori’s Culinary Co. Chocolate Mousse
Ingredients
3/4 c bittersweet chocolate
1 1/2 c heavy cream
3 egg whites
2 T sugar

1. Heat 1/2 c water in a small pot over medium heat to simmer
2. Chop chocolate and place on a metal bowl. Place bowl in top of pot with simmering water and stir until melted ( you could melt it in the microwave). Remove bowl from heat and allow chocolate to cool slightly.
3. Place mixing bowl on top of ice water. Add cream and whisk until soft peaks form.
4. In stand mixer, whip egg whites on med high speed until soft peeks form. Add sugar and continue mixing until strong peaks form; they should be dry and stiff
5. Remove chocolate from stove and fold 1/4 of egg whites to lighten the base and then fold in the rest.
6. When the whites are almost fully incorporated with chocolate, fold in whipped cream.
7. Cover mousse and chill for 1 hour or until set.
*chill mixing bowls before using.

We also made a fruit galette. Missy Mack told me she enjoyed making it even though she didn’t like it. She barely tried it. I am telling you, I don’t eat cooked fruit but this strawberry galette was amazing. Missy Mack and I got in a big fight because she wouldn’t try it. She always wants me to buy pop tarts. I refuse. I love pop tarts, but I realize now how terrible they are for you. I figure, if she never tastes the greatness of a pop tart, then she will never know the sadness of giving up the pop tart. I told Missy Mack that if she tried the fruit galette, I would buy her pop tarts because this galette is what a pop tart would taste like if they were real. She still didn’t budge.

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China was Missy Mack’s because she made Sesame Peanut Noodle Salad, which Coco made for her and didn’t eat. This time, she ate it and loved it.

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Lori’s Culinary Co. Sesame Peanut Noodle Salad
Ingredients
1 lb of spaghetti
4 T peanut oil
4 T creamy peanut butter
4 T soy sauce
2 t toasted sesame oil
2 T light brown sugar
2 t minced fresh Ginger
1-2 pinches of crushed red pepper
1/4 c green onion tops sliced diagonally
1/4 c unsalted peanuts, chopped
Directions
1. Fill a medium soup pot with water and bring to a boil.
2. Boil pasta according to the package omitting salt. Do not over cook.
3. Drain spaghetti.
4. Place spaghetti in a large bowl. Using tongs, toss with 2 T of peanut oil to keep the pasta from sticking. Set aside.
5. In a medium mixing bowl, whisk together the remaining peanut oil, peanut butter, soy sauce, sesame oil, brown sugar, Ginger, and red pepper. Whisk until smooth.
6. Pour half of peanut mixture onto spaghetti, using tongs, toss to coat pasta. Cover the spaghetti, cover plastic wrap and chill.
7. When ready to serve, pour the remaining peanut mixture onto the spaghetti and toss to coat the pasta. Sprinkle with sliced green onions and chopped peanuts.

We have had great fun, cooking, learning and making new friends. I was proud of Missy Mack for trying new things and learning to work with different groups of people that she didn’t know.

It is so interesting to be the teacher role for your child in a group of people. I learned a lot about myself and Missy Mack these past two weeks.

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2 Responses to “Cooking Camp”

  1. Casey July 3, 2011 at 6:15 am #

    I absolutely love this! How fun. Cute apron, too!

  2. Cindy July 6, 2011 at 2:49 pm #

    What an awesome camp!!

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