SIDEBAR
»
S
I
D
E
B
A
R
«
Monday, June 15, 2020: Strawberry Pie and More
Jun 16th, 2020 by Max Koster

Welcome to kidscookdinner.com.  To find out more about this website, and my sister’s and my cooking adventures, scroll down a couple of posts.  To learn about we’re cooking now….just keep reading.

This past Saturday we went strawberry picking at a nearby organic berry farm called Thompson Finch.  We wore masks and practiced social distancing and picked 15 pounds of amazing berries. As soon as we got home we made Joe’s shortcakes to go with the strawberries, but we can’t share that recipe because it’s, well, Joe’s recipe.  But they are sweet, moist biscuits (and really good with strawberries and whipped cream.)  (Sometimes they are for sale at Thompson Finch Farm).

20200612_090231  20200612_105208

Today, however, I wanted to make a family favorite: strawberry pie.  My mom usually makes it this time of year but I wanted to try myself.  It’s actually really easy.  You need 5 to 6 cups of strawberries, water, corn starch, pre-made graham cracker crust, and sugar.  (You can make the graham cracker crust from scratch but we had one in the cupboard and I still have school, so I chose to use the pre-made one).

20200615_142857

First step is to wash and hull the strawberries.  (Hull means to chop off the green leaves and stem).  About 1 cup needs to be set aside to make the strawberry sauce; the rest will go in the pie crust.

20200615_143230  20200615_143714

Before I took out the plastic liner from the pie crust, I checked to make sure I had enough berries to fill the pan.  Then I mashed up the other cup to make the sauce.

20200615_144206  20200615_143916

Next step was to combine the mashed up strawberries with sugar and bring to a light boil.

20200615_144351

Then, mix cornstarch and water, add to the strawberry mix, and drizzle over the berries in the pie pan.

20200615_144537  20200615_145342

Finally, you put all the berries and all the sauce in the pie pan and refrigerate for a couple hours.

20200615_145642

After dinner, it was ready to eat.  Alex made sweet cream ice cream so I served it with that. Delicious!20200615_203231  20200615_203516

 

Friday May 13, 2020: More COVID Comfort Food: French Bread (& Fondue)
May 22nd, 2020 by Alex Koster

Welcome to kidscookdinner.com.   Today, after school finished (early since it’s remote), I decided to make French Bread.  We aren’t shopping much thanks to COVID and we often run short of bread.  Since we were planning on having fondue for dinner, it was essential we have bread.  (Max couldn’t help because he is studying for four AP tests). Ingredients for French Bread are pretty simple: flour, water, yeast, a little salt, and egg white (for an egg wash):

DSC_5876ingredients

First step is to mix the yeast, water, salt and flour using an electric mixer.  Then you slowly add the flour (you start with 2 cups and try to work in almost 6 cups).  You have to use a spoon and your hands as the dough gets stiffer.

DSC_5877mixing  DSC_5886moredough1 DSC_5883moredough

Then you knead it until it’s a smooth ball (6 -8 minutes

DSC_5892kneading1  DSC_5893kneading

You place the ball of dough in a greased bowl, turn once, and let rise for an hour.

DSC_5894ball  DSC_5899risendough

After you punch down the dough (the most fun part of making bread), then you shape it into two long loaves by rolling out the dough in a rectangle and then rolling each up.  You let the loaves rise for 45 minutes; and then brush with egg wash (water + egg white).

DSC_5902loaves  DSC_5904eggwash

DSC_5905eggwashedbread

Then you make 3 diagonal slices in each loaf, about 1/4 inch deep, and bake at 375 degrees for 20 minutes.

DSC_5907scoringbread

After 20 minutes, you remove from the oven and brush them one more time with egg wash so they get really crusty and brown.  They need about 15-20 minutes more of cooking time.

DSC_5909interimeggwash  DSC_5912finalproduct

Best way to eat them? With fondue, of course!

DSC_5913Fonduebread

Saturday May 2, 2020: More COVID Comfort Food: Thanksgiving in May!
May 10th, 2020 by Katekoster

Welcome to kidscookdinner.com.  To learn more about our website, and we why started doing it five years ago, scroll down a couple of posts. To read what we cooked today: read on right here!

Even though it was May, we decided we really needed some traditional comfort food so we decided to make Thanksgiving Dinner: turkey, gravy, mashed potatoes, stuffing, and cranberry sauce. The only thing missing was the pumpkin pie.

20200502_152312   20200502_181156  20200502_181147

First step was to make sure there was nothing inside the turkey (mom said sometimes the neck or liver is inside…unfortunately she was right).  Good thing we had extra gloves.

20200502_152915

Next step was to tuck the wings into the skin and then rub the bird with butter and salt and pepper.

20200502_153930    20200502_154203

Then into the oven at 325 degrees for 3 and 1/2 hours.  (Time to cook depends on the size of turkey: this was one 13 pounds).  We covered it with a tent of foil for the first two hours of cook time so it wouldn’t get too brown. We checked it every hour. The second photo is about halfway through the cooking.

20200502_154747  20200502_191129

About an hour before the turkey was supposed to be done, we started peeling potatoes.  Then we chopped them into quarters and put them in water to boil.

20200502_181844

Max was in charge of mashing once the potatoes were fork tender

20200502_191554    20200502_191557  20200502_192640

For the stuffing, we chopped an onion, sauteed it and added chicken broth.  Once that was combined, we added the stuffing mix.  Right before serving we toasted it in the oven.

20200502_184514  20200502_190004  20200502_190024

Cranberry sauce was easy: from a can (that’s our favorite; homemade has too many whole berries!) We pulled out the turkey and let it sit for 20 minutes while we finished up the stuffing, added butter to the potatoes and set the table.  Mom sauteed kale since we “forgot” to include a green vegetable.

Then it was time to plate and eat. Each individual part of the dinner was pretty easy. Hardest thing was making sure each part was done at the same time). Happy Thanksgiving in May!

20200502_194416  20200502_194910

Sunday, April 26, 2020: More COVID Comfort Food: Barbecued Brisket
May 3rd, 2020 by Katekoster

Hi, welcome to kidscookdinner.com.  To learn more about this blog, scroll down a few posts.  To find out what I cooked for COVID comfort food this week, keep reading here.  This week’s comfort food was barbecued brisket, made in a slow cooker.  I started it on Saturday morning, let it cook all day, refrigerated overnight and then reheated it for Sunday dinner.  Ingredients are simple: spices for a dry rub, beef brisket and barbecue sauce.

20200425_111914

The first step is to remove some of the extra fat on the brisket.

20200425_114525

Next, put together the dry rub for the brisket and rub it in.  The dry rub has onion powder, garlic powder, paprika and salt and pepper. It needs to rubbed into the meat.

20200425_115029  20200425_115444 20200425_115857

Then into the slow cooker with barbecue sauce and let it cook.

20200425_120124     20200425_121410

Here’s what it looks like after eight hours in the slow cooker. Yummy!

20200425_203234

After it cooked for 8 hours, I let it cool down and put it in the refrigerator overnight.  This makes it super easy to remove excess fat because it solidifies.  (Orange stuff around the edges is solid fat).

20200426_114549

The bowl has all the fat we removed!!

20200426_114958

Then I reheated it.

I like to break up the brisket with a fork so the sauce penetrates deeper into the meat.

20200426_152125

Then it was time to eat.  I served the brisket with a hamburger bun and arugula salad.

20200426_194736  20200426_195047

Saturday, April 18, 2020: More COVID Comfort Food: Spanish Tapas
Apr 24th, 2020 by Katekoster

Hi, like most of you, I am stuck at home with my family (parents, sister, and dog, Koko) as a result of COVID and New York State’s “PAUSE” Act.  Our family had talked about going to Spain this summer but I don’t think that’s going to happen, so for some COVID Comfort Food, I decided to make two classic Spanish tapas: Gambas as Ajilo and Tortilla Espanola.  We like this restaurant in NYC called Soccarat, and besides their paella, these are two are of our favorite tapas.

Tortilla Espanola (Spanish Omelette)

I made this first, really as an appetizer before dinner. (Tapas are small savory dishes, so that makes sense).  Ingredients for this are simple (potatoes, eggs, onion and olive oil), but I have never made it before so I found a recipe from Mark Bittman, one of my favorite food writers.

20200419_174545   20200419_175243

First step is to peel the potatoes and slice them as thin as possible.

20200419_174801   20200419_175145

Next step is to slice the onion.

20200419_175850  20200419_175854

Next step: sautee the potatoes and onions until they are soft but not falling apart.  Remove from heat, drain the oil with a colander and let cool for a few minutes while you beat 3 eggs together.  Mix the eggs and potato/onion mix back together.

20200419_182636  20200419_183409  20200419_183634

Next step, back into the pan with the whole mix until the eggs set.  Once that happens you have to do this crazy flip thing to plate it.  You put a plate on top of the cooked eggs/potato and flip everything over.  Not easy!

20200419_184257  20200419_184554

But the end result was worth it.

20200419_184636   20200419_184642

Gambas as Ajilo (Shrimp with Garlic)

Ingredients for this are also simple: shrimp, garlic, olive oil and paprika (and of course salt and pepper).  I made a larger portion of this because we ate it as our main meal.

I used frozen shrimp (because we are sheltering in, and it was in the freezer).  After thawing the shrimp, the worst part of the prep: removing the tails from the shrimp.  Our family is a no shrimp tail family.

20200418_174004

After that, I minced the garlic and sauteed it in olive oil.  It needs to soften but shouldn’t brown

     20200418_195809

Then it was time to add the shrimp, sprinkle with paprika and cook.  I also started some pasta to serve with the shrimp.  Traditionally, you eat it with toasted bread, so I did that as well.

20200418_200122     20200418_195842

Finally, time to plate and eat.  I plated the shrimp with both pasta and toasted bread and added some roasted broccoli (mom made that). Buen Provecho!

20200418_201122   20200418_201128

Sunday, April 4, 2019: More COVID Comfort Cooking: Turkey Chili
Apr 9th, 2020 by Katekoster

This morning I wanted to make more comfort food so I decided to make turkey chili in a slow cooker.  This is a really easy recipe, plus it uses a lot of beans (and my mom bought a lot of beans).  Ingredients are ground turkey, black beans, red beans, white beans, tomato sauce, corn, chopped onion, and of course chili powder.

20200405_101749

The first (and hardest) step is to chop the onion…I hate chopping onions.

20200405_105701    20200405_105855

Then you have to brown the ground turkey in a little olive oil.

20200405_105249  20200405_105020

Then you add everything but the corn to the slow cooker: first the turkey, then the beans, then the onions, tomato sauce and chili powder.  You stir and let cook for 4 hours on high, 6-8 on low, and add the corn 30 minutes before serving.

20200405_105942  20200405_110219  20200405_110312

Here’s what it looks like about 4 hours in, before and after the corn.

20200405_110555  20200405_184654

When you are ready to eat, add a few toppings (we had avocado, cheddar cheese and tortilla chips, sour cream is good too if you have it.

20200405_184659  20200405_185006

Then it’s time to eat!

20200405_185048

 

Sunday, March 29, 2020: More COVID Comfort Cooking: French Toast.
Apr 6th, 2020 by Katekoster

Today I decided I needed to make some french toast as part of my COVID-19 comfort cooking campaign. I like to use cinnamon raisin bread (although challah is also very good). Ingredients are simple: bread, milk, eggs, vanilla and cinnamon. Powdered sugar and fresh fruit are nice finishing additions.  Maple syrup is another option. First, I made my batter, which was just the eggs, milk, vanilla and cinnamon mixed together. I soaked a slice of toast slightly on each side before cooking them with some melted butter on a pan. I cooked about four slices, most of which were stolen by my family members. Still, I enjoyed the simple breakfast and can’t wait to make it again!

20200329_110210

First step is to make the batter. Combine eggs, milk, cinnamon and vanilla.

20200329_110723  20200329_110942

Then soak the bread in the batter and sautee in melted butter until browned on both sides.

20200329_111310

Top with powdered sugar and strawberries and its a wrap. Simple and delicious (and comforting)!

20200329_111459  20200329_111518 ð

Sunday, March 14, 2020: COVID Comfort Cooking
Mar 18th, 2020 by Katekoster

So, I just heard that school is closed and we are moving to online learning for a month.  I’m not sure how I feel about that but decided cooking comfort food would be a good distraction.  Since my mom has probably single-handedly cleaned out Trader Joe’s, I decided to use one of the four boxes of cinnamon crumb cake mix I found in the kitchen.  I love cinnamon crumb cake and while made from scratch is usually better, Trader Joe’s mix is pretty good…and very simple.  Besides the mix, you just need butter, eggs, and milk.

20200315_193352

After you preheat the oven and grease the pan, you combine the eggs, milk and cake mix in one bowl and the topping mix (cinnamon sugar, essentially) with butter in the other.

20200315_195327

Then you layer: cake mix, topping mix, etc.  (you get it)

20200315_195746   20200315_195838  20200315_200444 20200315_200614

 

20200315_200459(0)   20200315_200459

Finally into the oven. Delish!  Prepare for more COVID-19 Comfort Cooking!

20200315_202418

Saturday, March 7, 2020: Baked Eggs with Tomato Cheese Grits
Mar 15th, 2020 by Katekoster

Today was a cold March day and I wanted something warm and cozy. Plus I wanted to use my Insta-pot (well actually it’s my mom’s, but I gave it to her) so I found a recipe for Baked Eggs + Tomato Cheese Grits in Melissa Clark’s cookbook, Comfort in an Instant.  She has a bunch of good comfort food recipes and that was just what I needed.  This didn’t exactly take an “instant” but it was very easy.  Ingredients are pretty simple: grits, cheddar cheese, chopped tomatoes, butter, olive eggs and milk or cream (or half and a half).

 

20200308_113811  20200308_125131

The first step is to saute the grits in the Insta-pot for about 3 minutes till they are slightly brown.

20200308_120732  20200308_120526

 

Then you add water, tomatoes, salt and pepper and cook on the high pressure for 10 minutes.  I included a photo of the actual pot to show that the controls are pretty complicated and you should definitely read the manual before you cook anything. Then you let the pressure release by itself for 10 minutes, before manually releasing the pressure (stand back because steam comes out when you manually release).

20200308_120938

After that you set the function back to sautee and add milk (or cream), butter and the cheddar cheese. You mix that in and while still hot, crack 4 eggs into the cheesy grits (easier if you crack them into a small bowl and slide them in.  You cover the pot and let the eggs cook for 3 to 5 minutes.  (3 minutes is very runny and 5 is very firm, so I recommend 4 minutes).

20200308_123634   20200308_123847  20200308_125000

Then it’s time to serve and eat. Add a little Tabasco if you want some spice.

20200308_125128

 

 

 

 

March 4, 2020:Blueberry Crisp
Mar 7th, 2020 by Katekoster

Even though it was a cold March day, I was in the mood for one of my favorite summer treats: blueberry crisp, and since I had the day off school, I decided to make it.  Usually, we pick the blueberries at a blueberry farm upstate but this time I picked them up at Trader Joe’s.  Along with blueberries, the ingredients you need are sugar, flour, rolled oats, soft butter and little salt.  The most important (and frustrating) part of cooking is that the butter needs to be soft, which takes at least 45 minutes before you start baking.

20200304_175243

First step is to preheat the oven to 375 degrees

Then it’s time to make the filling.  Rinse the berries and then combine:

  • 6 cups berries
  • 1/2 Cup sugar
  • 1 Tablespoon flour
  • 1/4 Teaspoon coarse salt

Pour that into an 8 x 8 cooking pan

20200304_175848

Next step is to make the topping.  Mix together the following ingredients

  • 1/2 Cup flour
  • 3/4 Cup rolled oats
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon coarse salt

20200304_180039      20200304_180049  20200304_180306(0)

Then cream together the following (either in mixer or by hand)

  • 6 Tablespoons softened butter
  • 1/3 cup sugar

Add the flour and oats mix to the butter and sugar and combine to make lumpy topping (use your hands if necessary)

20200304_180744  20200304_181033

Spread over the berry mix, put in the oven and cook for about 45 minutes.   The waiting is hard (Koko loves blueberries so she lay down in the kitchen to wait as well.)

20200304_181413  20200304_181405  20200304_185308

Berry mix should be bubbling and topping crispy and light brown.  Served warm is great (but cold for breakfast is pretty good too!)

20200304_185313

»  Substance:WordPress   »  Style:Ahren Ahimsa