22 replies to this topic

[cigdem]

[quote name='Mom of 2' date='Jul 12 2007, 09:39 PM' post='169116']
I have an 11 year old who is wanting to learn to cook. Think it would be a great idea. Does anyone know of any cooking classes geard toward kids in folsom or close by?
[/quot

I have a business to teach kids how to cook starting ages 3 and up.... my web site is www.chefbambino.com . please feel free to review my web page and contact me at 916-296-3160 or e-mail me at cigdem@sbcglobal.net if you have any questions. I can either design a series of classes, or one time, weekly, monthly which ever you prefer... I am a mother of 4 and love to work with children.

[cigdem]

Kids International Cooking School - I am just conducting a survey to evaluate the interest for kids cooking?

Would you take your kids to a school in Folsom to learn how to cook quick & healthy foods like desert, salads and main dishes?

I would appreciate your response...

Thank you

[Birdie]

You might check the Folsom Recreation Dept classes and the Learning Exchange. Also, Whole Foods has some classes too. They might not be kid specific, but you can see what is offered.

[notsure]

Hi, Check this website out. I know they just finished a week long kids camp. But they might have some more soon. It is a fun place to be and the instructores who give the kids classes are very patient.

http://www.sacfoodco.../class_main.htm

[notsure]

Kids and Teens Summer Cooking Camp at Sac Co Op
Call the Customer Service Desk at (916) 455-2667 to register

Cooking Camp is a great summer activity for kids who love to cook.
This year, we’ll go on a culinary trip around the world. Each day’s menu will be inspired
by a different international cuisine. We’ll create meals
using the freshest ingredients, emphasizing essential skills and techniques and working as a team. Camp will also include activities that will connect students to where their food
comes from.
Session 1: Monday-Friday mornings, July 7–11, 9 am–1 pm
Session 2: Monday-Friday mornings, August 4–8, 9 am–1 pm
$275, $225 Co-op owners – each session
Suggested ages 9-15. Each session is identical, and limited to 18 students.


Monday: American
Students will learn essential kitchen techniques emphasizing knife skills, measuring, food
preparation and how to follow a recipe. We will prepare a classic American menu
featuring brine-roasted chicken with lemon and fresh rosemary, homemade macaroni andcheese, baked beans, creamy lemon coleslaw and fresh berry shortcakes with whipped cream.
Instructor: Jill Simmons

Tuesday: French
Featuring four classic French dishes, we will prepare and enjoy sautéed chicken breasts
with a Dijon cream sauce and fresh tarragon, potato gratin with gruyere cheese, stuffed
tomatoes and zucchini à la Provençal, and fresh strawberry crèpes à la mode.
Instructor: Jill Simmons

Wednesday: Asian Flavors
Kids will have a great time tasting the flavors of Asian cooking. Students will learn
techniques they can teach mom and dad—like sushi rolling and making dumplings. The
menu: chicken siu mai dumplings, veggie chow mein, cool cucumber sushi rolls with
dipping sauces, and shave ice for dessert.
Instructor: Dionisio Esperas

Thursday: International
Kids will learn to expand their taste buds while learning about new ingredients. The
menu: rice pilaf with peas and carrots, spiced chicken skewers, baked sweet potato-spicedFrench fries, and a yummy mango lassi , a sweet and fruity yogurt drink.
Instructor: Shankari Easwaran

Friday: Mexican Tamale Fiesta and Graduation
Kids will shout “olé!” after this Mexican fiesta. They’ll make two types of tamales from
scratch, Spanish rice and homemade beans. Parents are invited to watch students receive their certificates of completion and sample a delicious pineapple coconut dessert tamale.
Instructor: Barbara Ramirez

[Bill Z]

I used a jar, but I stuck in some ground beef. Got any good sauce recipes?

Try substituting Italian sausage for ground beef, that will add to the flavor (mild or hot, I prefer hot, but use mild if my son will be eating it).

as for homemade sauces, I will use a variety of spices, but Oregano is a key ingredient

When i want to be lazy and use a jar sauce, I typically add more oregano, garlic flavored olive oil, and some type of heat (red pepper flakes or hot sauce) as I prefer my marinara more along the arriabiata style.

[Deb aka Resume Lady]

I used a jar, but I stuck in some ground beef. Got any good sauce recipes?

Here's my recipe for pasta sauce, which I simmer in a crock pot. You can simmer it on the stove as well. I buy the very large cans of diced tomatoes at Costco (roughly 6.3 lb.); you can use smaller cans to total that amount if you'd like, but it cheaper at Costco.

Deb's Pasta Sauce

102 ounces diced tomato
12 ounces tomato paste
2 tablespoons olive oil
2 cups onions, chopped
6 large cloves garlic, minced
10 ounces portabella mushrooms, minced
2 cups dry red wine
1/2 tablespoon Italian seasoning
1/2 tablespoon basil
1/2 tablespoon oregano
1/2 teaspoon red pepper flakes
12 ounces Italian sausage (four links), diced (I prefer hot, you can use mild if you prefer)

Yields 24 half-cup servings

1. If you have an emulsifier ("boat motor"), place the tomatoes and tomato paste in a six-quart crock pot or soup pot (depending upon how you are going to simmer the sauce) and use the emulsifier to further chop the tomatoes and mix them with the paste. If you do not have an emulsifier, drain the tomatoes -- placing the juice in your crock pot or soup pot -- and briefly process the tomatoes with the paste in a food processor; them add that mixture to your crock pot or soup pot.

2. Saute the onions in the olive oil until tender. Add the garlic and mushrooms and saute until mushrooms are cooked. Add to tomato mixture.

3. Add the red wine, seasonings and sausage.

If cooking in a crock pot, set the timer for 8 - 10 hours. DO NOT LIFT THE LID DURING COOKING.

If cooking on a stove top, bring to a boil, stirring constantly, partially cover, and simmer a few hours. Occasionally stir to prevent burning on the bottom of the pot, and add a little water as necessary when the sauce is too thick (this is unnecessary in the crock pot, since the moisture stays in).

After the sauce cools a bit, refrigerate until completely cooled. Freeze in containers in the measures needed for various recipes.

NOTE: Sometimes I find that the sausage dries out simmering in the crock pot all day. If you prefer, brown the sausage, and add it to the sauce towards the end of the simmering time.

[Bill Z]

Sounds like a tasty recipe, but I've got 2 comments below

DO NOT LIFT THE LID DURING COOKING.

But that takes the fun out of sampling it every hour on the hour

NOTE: Sometimes I find that the sausage dries out simmering in the crock pot all day. If you prefer, brown the sausage, and add it to the sauce towards the end of the simmering time.

Excellent recommendation, I too have found meats simmered in acidic sauces for too long change texture to an undesireable state, I always brown and add during the last hour of slow-cooking. I also find if I'm doing home canning, I don't use meat, preferring to add the meat when I actually go to use it.