After School Cooking & Crafting with Jane, ages 7-13
February 26 @ 4:00 pm - 5:00 pm
Wednesdays 4-5pm February 26, March 5, 12, 19
Come join the after school fun with local food consultant/chef & gardener, Jane Mossa of The Pink Rhubarb.
Children will learn about farm to table methods, and enjoy an edible education through a different hands on seasonal activity each week! They will take their edible creations home after class each week to share with friends and family: homemade corn and flour tortillas, Mexican lasagna, Cookies and veggie filled wontons.
WEEK 1, JAN 15: HOME MADE CORN & FLOUR TORTILLAS
What recipes are passed down in your family or from friends? And where do we find our favorite recipes? For me, Elsa was one of those friends of mine that cooked authentic Mexican passed down from many generations. Her recipes were taught to her by her Grandmother and were never written down. They cooked from instinct, taste and with a feeling for the ingredients. Her family had a passion for food. I was young when she taught me how to make her family Tortilla recipe. A warm and generous woman, Elsa shared with me how to feel when you are cooking and to notice and pay attention to the ingredients. Tortillas are a perfect way to explore how to cook instead of having to cook. Your children will explore how to make the right choices when making something as easy as a tortilla and hopefully we all can share some of our favorite “kitchen” stories.
WEEK 2, JAN 22: MEXICAN LASAGNA
Together we will make this easy dish which offers endless possibilities and will be prepared as a “take-and-bake”. This vegetarian dish will give kids a chance to explore new ways of eating vegetables such as zucchini, yellow squash, mushrooms, squash, and beans. We hope our little chefs will try new combinations based on their taste and work with any combination they like. We will also explore how to make an enchilada sauce with tomato sauce that has been doctored up with cumin, chili powder, adobo sauce.
WEEK 3, JAN 29: COOKIES, COOKIES, COOKIES
Cookies anyone? Good recipes that always work are the best to have in your back pocket.
We are going to make a foolproof Chocolate Cookie and a Sugar Cookie. They are a fool-proof versatile, sure things. You can changethe base of these recipes by adding ingredients to them like peppermint extract, nuts,chocolate chips, toffee bits, marshmallow pieces or any other added ingredient that you can imagine. Dip in melted chocolate and add sprinkles for a jazzy festive look or sandwich them between some ice cream to make an amazing sandwich. There are endless possibilities to create but know you can always just make two really, great cookies as they are.
WEEK 4, FEB 5: VEGGIE FILLED WONTONS
Wontons are well known as a terrific addition to soups or make a perfect appetizer. A simple package folded up that is fun to make and can be filled with anything from Chicken, Shrimp or Vegetables. We are going to prepare them with a Sesame Squash and Beet filling that is a bit sweet and a ruby red color that adds a twist to the traditional fillings. They steam or fry up beautifully and we will teach your kids how to do both. A simple Soy-Ginger dipping sauce will accompany them on the side with just a hint of Ginger and Garlic. Have your kids learn an Asian inspired new delicious snack!
Registration for Cooking & Crafting Classes Four Wednesdays from 4-5pm Feb 26, March 5, 12, 19
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