Monday, February 17, 2014
Took my daughter for her first elegant NYC meal.  Eleven Madison Park thought of everything.  What a truly amazing experience.

Took my daughter for her first elegant NYC meal. Eleven Madison Park thought of everything. What a truly amazing experience.

Sunday, October 20, 2013

Kale chips are so easy to make and healthy to boot. This class was like kale-making factory and they ate them just as quickly as they made them!

Monday, October 14, 2013
Practicing our knife skills!

Practicing our knife skills!

Risotto with fresh corn and using up the last of the summer herbs. Pretty amazing if I don’t say so myself.

Fresh pork dumplings are always a hit. Especially when the kids make them. We add lots of veggies too.

Mac and cheese today - Skip the box

Thursday, May 2, 2013 Friday, February 1, 2013

jvandekieft said: Hi. Are there any weekend classes offered this winter or spring? thank you!

We are starting a new session this week. Classes are going to be every Saturday through May. Had a bit of a delay updating the site with the new classes. We can discuss over email if you’d like. I can be reached at romy@doughremekids.com. Sorry for the inconvenience.

Saturday, October 20, 2012
For class today - stuffed baby pumpkins with pork and rice - all from wilkow orchards at the green market.

For class today - stuffed baby pumpkins with pork and rice - all from wilkow orchards at the green market.

Wednesday, June 8, 2011
Growing strawberries is so satisfying. They’re super sweet and red throughout. They come back every year after being buried in snow. And - they produce new shoots for extra plants several times a season. Try it. It’s not too late.

Growing strawberries is so satisfying. They’re super sweet and red throughout. They come back every year after being buried in snow. And - they produce new shoots for extra plants several times a season. Try it. It’s not too late.

Wednesday, January 12, 2011

Our Winter/Spring 2011 Schedule

Our new schedule is now online and registration ends next week.  Go to our site to register now before your favorite class fills up.


WINTER/SPRING SEMESTER

THURSDAYS Class 1: January 27 - May 19, 4 - 5PM, $480 (Ages 3-7)
THURSDAYS Class 2: January 27 - May 19, 5:30 - 6:30PM, $480 (Ages 8 & up) SATURDAYS Class 1: January 22 - May 14, 11 - 12PM, $480 (Ages 3-7) 
SATURDAYS Class 2: January 22 - May 14, 12:30 - 1:30PM, $480 (Ages 8 & up)
*Please note that the final age groups may differ somewhat depending on class makeup.There will be no class during Presidents’ Week and Spring Break (the week prior to Easter).

kneading dough

stirring eggs into flour

Saturday, November 6, 2010 Wednesday, October 6, 2010

Please make your own ricotta cheese this weekend. It couldn’t be any easier if it made it itself. The experience of making your own cheese is best enjoyed with a group. Kids are especially enthusiastic about it, but any friend or family member will do just fine.

Here is what you need:

1/2 gallon of the best organic milk you can find,

2 cups of buttermilk (ditto on the quality),

salt, and

cheesecloth or a fine mesh strainer.

Heat the milk over medium high heat under bubbles start to form along the edges. Not quite at the boiling stage.

At this point, add the buttermilk and 1-2 tbsp of salt and gently stir to combine. Lower the heat to medium and wait. No stirring after this point or it will become grainy. Once the milk really begins to boil, adjust the heat so it is at a gentle boil.

You will see clouds of cheese begin to form. They will separate from the whey (almost looks like a clear liquid). Make a reference to Little Miss Muffet, while the cheese forms this way for about 5-10 minutes.

(see the clouds?)

Turn off the heat and start scooping out your cheese with a slotted spoon or small strainer and gently place into a cheesecloth lined strainer (or just a very fine mesh strainer).

If using cloth, gather the cheese in it forming a pouch and twist to remove excess water. Otherwise just let the water drain for about a half hour.

That’s it. It’s ready to eat.

Here we used it in pasta with fresh basil and tomato and a clove or two of minced garlic. Just dump the hot pasta on top of the basil and tomatoes seasoned with olive oil, salt and pepper.  Let the heat from the hop pasta soften the tomatoes and basil.  Add pieces of the cheese.  They will break up as you stir it together.

 

(delicious!!!)

Friday, September 10, 2010

What does a cooking party look like?

Yes - there is definitely cooking going on.  But, since it’s a party, there should be some fun activities too.

We came up with some challenges that involved food, but not actually cooking.

A fantastic ice breaker which gets everyone going is to put stickers with food items (mac and cheese, brownies, etc.) on the guests’ backs when they arrive.  They must immediately start talking to the other guests to ask yes/no questions and figure out who they are.  When they correctly guess, the sticker is moved to the front of their shirts and they can start again if they like (most do).

This is a contest where the guests were split into two groups.  The first group had to peel as many oranges as they could within 3 minutes, while the second group watched and vice versa.  To determine the winner, we counted the oranges and disqualified any that had peels remaining.

Another fun activity involved blindfolding the guests and asking them to guess the ingredient that was placed in their mouth.  To avoid putting anyone on the spot, two people from each team were fed the same ingredient and were allowed to quietly discuss their answer.  Not as easy as it seems…

The best part about a cooking party is that all of the guests are contained in one spot.  All that is necessary is a large table to fit everyone standing or sitting (recommended for ages 6 and under).  Everyone participates in preparing their own meal, snacks on really good food throughout the party and sits down to share their creations with friends. 

(can you guess what they are making?)

What could be better for someone who loves to cook?

Wednesday, September 1, 2010

Hamburgers are the quintessential summer food.  They make their appearance at just about every outdoor gathering - whether there are kids present or not.  Sometimes, though, they can get pretty boring.  There are plenty of ways to enliven them and I am going to throw my variation into the mix.

In class we made mini-burgers and put them into pita bread.  We topped them with a cabbage and brussels sprouts slaw, which the kids couldn’t get enough of - me too.

Mini-Beef Burgers with Carrots and Zucchini

1lb. ground beef - preferably grass fed

1 medium carrot - shredded

1 medium zucchini - shredded

salt and pepper to taste

Combine all ingredients taking care not to over mix.  Form small balls with the meat and flatten into a patty.

Grill or broil as you normally would with any hamburger.

Red Cabbage and Brussels Sprouts Slaw

1 medium red cabbage - sliced thin

1 pint Brussels sprouts - sliced thin

1/4 cup white vinegar

2 tbsp. mayonnaise

2 tsp. granulated sugar or agave

1 tsp. caraway seeds (optional)

In a large bowl, combine all of the ingredients except for the cabbage and Brussels sprouts.  Mix until the sugar is dissolved. Season with salt and pepper.  Add more vinegar or mayo or sugar to season to your tastes, if necessary.  Pull the cabbage and sprouts apart with your fingers, separating it into thin string-like pieces.  If they are too long, break them in half.  Gradually add the cabbage and sprouts to the bowl, tossing to coat the cabbage before adding the rest. 

Refrigerate until you plan to use it.

Place a burger into a mini-pita or one piece of a quartered pita.  Top with slaw and serve.


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