Having a blast

I just want to thank all the kids in the village foodies class .. you all are such Amazing Kids .
I'm having such a blast hanging out and making food with everyone of you .

I still feel bad that the Mayo was a little hard .. but we learned a awesome lesson. "moving to fast in the kitchen can cause nasty food " LOL I truly hope you all try to make Mayo again at home with either a blender or a food processor ..

until next week .. keep cooking and taste as many new foods as possible

H.S.

Rhubarb strawberry Crisp ... soooo yummy

this was fun :

Filling
3 1/2 cups cut fresh rhubarb
- 3 1/2 cups sliced fresh strawberries
- 1 tablespoon fresh lemon juice
- 2 tablespoons corn starch
- 1 tablespoon orange zest
- 1/3 cup sugar

TOPPING:
- 1 cup old fashioned oatmeal, dry
- 1/2 cup all purpose flour
- 3/4 cup brown sugar, packed
- 1/3 cup unsalted butter
- 2 teaspoons ground cinnamon

Servings: 8

* Preheat oven to 350ºF. Lightly spray baking dish with cooking spray.
* In a large bowl, add cut rhubarb and strawberries. Combine sugar, corn starch, orange zest and lemon juice. Pour mixture over rhubarb and strawberries. Stir to coat.
* In a separate bowl, combine all the dry ingredients for topping. Cut in butter and stir until well combined. Sprinkle the oatmeal mixture over the fruit.
* Bake 30 to 40 minutes, or until fruit is bubbling and crust is browned. Cool on wire rack approximately 20 to 30 minutes before serving.
* Garnish with ice cream or whipped topping, if desired.

Banana Cream Pie

PIE CRUST:
- 1 refrigerated pie crust for 9" pie
or
- 1 1/2 cups graham cracker crumbs (18 crackers)
- 2 tablespoons granulated sugar
- 1/4 cup butter or margarine, melted

PIE FILLING:
- 2/3 cup granulated sugar
- 3 1/2 tablespoons corn starch
- 1 pinch salt
- 2 1/2 cups whole milk
- 4 egg yolks, slightly beaten
- 2 teaspoons pure vanilla extract
- 2 tablespoons butter
- 1 to 2 bananas, large, peeled, and sliced

TOPPING:
- 1 to 2 bananas, large, peeled, and sliced
whipped topping
Serving Size: 1 piece
Servings: 8

Container: 9" pie plate
Prep Time: 15 minutes
Cook Time: 15 minutes

PREPARE CHOICE OF CRUST:

* Prepare refrigerated pie crust according to package instructions for a one crust pie with cream filling.
* Or for a Graham Cracker Crust: heat oven to 350º F. In a small mixing bowl, combine cracker crumbs, sugar, and butter. Press crumbs firmly against the bottom and sides of the pie plate. Bake the crust for 10 minutes. Cool.


FILLING:

* In a medium sauce pan, combine sugar, corn starch, and salt. Over medium heat, gradually whisk in milk. Stir constantly until filling becomes thick and reaches a boil. Boil filling for 1 minute.
* Gradually add egg yolks. Continue to whisk filling mixture constantly while bringing to a boil again. Boil for 1 minute.
* Remove filling mixture from heat, blend in butter and vanilla.
* Place 1 layer of sliced bananas in the bottom of cooled pie crust. Then, pour filling into pie crust. If desired, garnish with additonal bananas and whipped topping.

MAYO

Handmade Mayo :
• 1-2 eggs
• 1 tsp. Dijon mustard
• 1 cup olive oil or vegetable oil
• 1-2 tsp. white wine vinegar or cider vinegar
• Some recipes additionally call for: lemon juice, white pepper, cayenne pepper, salt, garlic
• You will also need a food processor, whisk or hand-mixer, depending on how strong your arm is!
• As a side note: Add the Oil very slowly while you mix 

Mac and Cheese is tasty

Bechamel Sauce / Mac and Cheese

Ingredients

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
Add 2-3cups of Cheddar Cheese


Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, slowly add the cheese stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to add to the cooked pasta.

after pasta is added take the mac and cheese place in oven safe dish and cover with more cheddar cheese and cook for 20-30 mins or until golden brown.

Add some fun side to the Mac and Cheese bread crumbs , ham , bacon .

what we have been cooking so far

Vanilla Cupcakes

Makes about 30 cupcakes
1 3/4 cups cake flour, “not self-rising”
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.








Vanilla Buttercream

Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Don’t forget Sprinkles for decorating

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Enjoy!

Village Foodie Culinary fun

The Adventure has started in the kitchen . All 15 kids came to class excited and ready to learn. I was so impressed with all the wonderful help and great ideas for our class picks for week 4 and week 8 .

week one:
vanilla Cupcakes
I thought the first wk should be something tasty and fun . who doesn't LOVE a cupcake

The only problem we ran in to was that the butter cream didn't turn out due to a lack of sugar .. MY BAD !!

but the cupcakes were a delightful light snack.

this coming up week we will dive in to the fun world of sauces starting out with a Bechemel sauce " white sauce" we will be making Mac and Cheese with a gluten free Noodle.

Pic will be posted after each class of the food we are making and eating .Starting on wk 2 of class

I have also attached the recipe for the cupcakes we made yesterday

Happy EATing

There is no love sincerer than the love of food.