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Chopped Challenge! Bok Choy and Tofu with Soy Honey Glaze, Baby Spinach Salad with Lemon Dressing, Tamarind Fizzes, and Plum Mascarpone Galette

  If you haven’t seen the new Katie Couric documentary “Fed Up,” I strongly recommend seeing it with your kids. In addition to the usual talking heads, it features sympathetic kids struggling with food choices. It delivers a powerful message that excess sugar is about more than obesity (one can be thin and still suffer from […]

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Smoked Salmon Pasta, Lemon Butter Asparagus, and Nina’s Gluten-free Granola

When I run into my students outside of class, they’re always eager to suggest lessons. Steak and lobster may not be in the budget, but I knew the perfect recipe for teaching fresh pasta while stretching a pricey piece of fish and appealing to youthful palates (i.e., having junk-food’s trifecta of fat, salt, and umami, but with wholesome ingredients).

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Kale Potato Frittata and Dutch Baby with Strawberry Rhubarb Sauce

Perhaps the most useful cooking lesson I can teach kids is eggs: how to buy ’em, fry ’em, and transform ’em — into breakfast, main dish, or dessert. In our farmbox from Jubilee Biodynamic Farm, which arrives a few hours before class, I found a dozen farm-fresh eggs, curly kale, broccolini, potatoes, onions, and rhubarb. Perfect.

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Lemongrass Chicken and Bok Choy Stirfy, Spring Greens with Clementines and Candied Pecans, Cheesy Toasts, Rhubarb Apple Berry Cobbler

First, the great news: the class was renewed! We’ll be back in the kitchen next semester, with a change from Tuesdays to Wednesdays. Sadly, Mary won’t be joining us due to a schedule conflict. If you know of someone who enjoys kids and can commit to volunteering an hour or two each week, please let […]

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Roasted Chicken and Root Vegetables, Caesar Salad with Garlic Croutons, and Salted Caramel Sundaes

With the cottony head and body aches that precede a cold, my visit to the grocery store took twice as long as usual, and I began second-guessing my lesson plan. Could we finish it all in two hours? We’d have to hustle. Instead of tea, I started the lesson with the health-giving ginger rosemary syrup we […]

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Doctored Pasta, Garlicky Broccoli and Mary’s Apple Pie

In previous classes we’ve baked apples, made applesauce parfaits, and pressed cider, but when our own Mary Chapman (who comes straight from her job in finance each week to volunteer in the class), offered to bake apple pie with the class, I jumped at the chance. Mary has lived in France and Italy, knows her […]

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Gifts from the Kitchen: Rosemary Ginger Syrup, Peppermint Pretzel Sticks, and Pomegranate Chocolate Bark

For our last class before holiday break, I promised the kids we would make gifts. Choosing a recipe proved difficult, however. Cookies? Bread? Jam, jelly, pickles? Granola? One of my favorites, spicy herbed nuts? Kids being kids, nothing delights like candy, so when a poll of Facebook friends leaned toward peppermint bark — the best use […]

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White Bean Dip and Flourless Raspberry Chocolate Cakes

Sometimes things go wrong. As in frying my laptop keyboard with hot tea, or jinxing the copy machine ten minutes before class. As in promising our guest the ingredients for her raspberry chocolate cakes but leaving the raspberry part on my kitchen counter. As in buying the wrong kind of chocolate (semi instead of bittersweet) and mispronouncing her […]

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Bugs in a Boat and Pumpkin Spice Ice Cream

When Queen Anne neighbor Rob Gardiner offered to make ice cream with the class, I leapt at the chance. Years ago, Rob brought his swing dancing group to the farmers market I was directing, and I recall how charming it was, on a lovely day in May, to see people dancing on the sidewalk as […]

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Avgolemono, Cucumber Mint Salad, and Baked Apples

The weather in Seattle this week has been beautiful if a little spooky. A long-lasting temperature inversion has trapped us in layers of cotton wool that scatters the sunlight, making maple trees look as if they’re lit from within. In other words, great soup weather. For this week’s lesson, I wanted to practice timing recipes […]

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