Extrodinary Kids in the Kicthen
We were lucky enough to be blessed with 25 kindergardeners a few weeks ago at Ger-Nis where we through a Spring Veggie Fest. The idea was to expose as many little ones to fresh spring vegetables and herbs in hopes that they would be all the more equipped to make better decsions about food, cooking and health down the line. The funny thing was that although we begun the day thinking we would change the way they think and give them an amazing opportunity. We were the ones who were “schooled”. These 25 little people showed us the power of an amazing teacher. Kattie Wassel, to be exact was who “schooled” us in the art teaching. We anticipated a tough (but exciting day) 25 kids is never easy, but when they arrived, we were mazed to see not only the excitement and passion and thrill the kids had toward the day in general but for their teacher and the opportunity as well. It was clear formt eh get go that both these kids and their teacher as a working unit were on a quest beyond the limits of ordinary. With their snaps and claps and whistles and ways of making the room silent with nothing but love and respect, we were in awe, floored by Katies abylity to deliver 25 of the most well behaved, respectful and passionate students. It was truly amazing and insipirng and a great recognition of how important teachers are to our kids on this plannet.
So here is what we contributed to the kids! But Again we were the ones that walked away with bounties and bounties of lessons learned and few whitle and clap calls!
Makes one Pitcher
2 cups rhubarb syrup (rhubarb, sugar)
2 cups fresh lemon juice
To make the rhubarb syrup place ½ cup fresh rhubarb chopped, 1 cup sugar and 1 cup water in medium saucepan and bring to a boil. Reduce heat and simmer for about 3-5 minutes. Strain and cool. In a large pitcher combine the syrup, the lemon juice and water. Stir well and serve over ice!
Makes one Pitcher
2 cups ginger-beet syrup (ginger, beets, sugar)
2 cups fresh lemon juice
To make the ginger beet syrup place ½ cup freshly grated beets, 1 cup sugar, 1 cup water and 1 tablespoon freshly grated ginger in medium saucepan and bring to a boil. Reduce heat and simmer for about 3-5 minutes. Strain and cool. In a large pitcher combine the syrup, the lemon juice and water. Stir well and serve over ice!
Makes one baguette
¼ cup basil
¼ cup fresh parsley
1 clove garlic
2 tablespoons melted butter
¼ cup olive oil
Pre-heat oven to 350° F. In a blender combine the basil, parsley, garlic and chop. Add the melted butter oil and salt and blend until smooth. With a pastry brush, brush the bread with the herb mixture, making sure to get all over the entire side of the slice. Place on a baking sheet and sprinkle with a little parmesan. Bake for about 10 minutes or until golden brown on top.
3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
¼ cup fresh spinach juice
1 teaspoon salt
½ cup parmesan, grated fine
½ cup pecorino Romano, grated fine
¼ cup ricotta cheese
Mound flour on a work surface, preferably wooden, and make a well in center. Add egg, spinach juice and salt. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.
Divide dough into 8 pieces, then flatten each piece into a rough rectangle and over rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll out into flat sheets.
In a medium mixing bowl combine the three cheeses and mix well. To assemble ravioli cut the fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating.
Strain and dollup with butter.
Makes ½ gallon of ice cream
2 cups whole milk
2 cups heavy cream
10 egg yolks
1 cup sugar plus ¼ cup sugar
1/4 cup water
8 cups strawberries (chopped, with tops removed)
1 cup chopped mint
Strawberries and mint for garnish
Fresh strawberries, stems in tact
Make simple syrup by placing ¼ cup sugar and ¼ cup water in heavy sauce pan with 1 cup chopped mint. Bring to boil until sugar is totally dissolved. Let steep on simmer for five minutes, then strain and set syrup aside. Combine milk and cream in a heavy saucepan. Bring to just about boil but do not let it boil. Remove from heat and set aside for about an hour. Bring milk mixture back to simmer. Whisk egg yolks and ½ cup sugar in a mixing bowl and then mix eggs into saucepan. A double boiler helps to ensure that the milk product does not boil. Stir over medium low heat until the mixture thickens into a custard. Usually about 10 minutes. Cover and refrigerate until very cold. In the meantime, mix strawberries and mint simple syrup in a food processor until smooth. Mix pureed strawberries in with the custard mix, add chopped fresh mint if desired and use ice cream maker according to instructions.
Dip strawberries in melted chocolate and set in refrigerator to harden, serve with mint ice cream.
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