Kids Cooking Camp

Camp these past two weeks was sooooo much fun! We had Breakfast foods for 3rd to 5th grade and 6th to 8th grade. They created such great foods like, mushroom and artichoke frittata, cranberry-almond french toast with cinnamon cream, Strawberry cram puffs, Fillo wrapped apples with maple cream. We still have a few sessions left. YOU need to sign up now. Next week we have international foods then its on to summer grilling.

Cooking Camp, Fairfield county CT

Summer camp is starting July 18th, in Stamford CT, we still have spaces available.. You have to contact us now to join our cooking camp.
www.thekiddiekitchen.com
info@thekiddiekitchen.com
203-347-8225

Camp, Stamford CT

www.thekiddiekitchen.com 

203-347-8225

Summer Camps Summer 2011

Price is  $290 per session, please sign up immediately because they fill up fast and we only have 12 spots per session.

Will include everything your child needs to learn successfully in the kitchen.

I am Chef Neena Perez and have been teaching cooking techniques for seven years and camps for kids for four years now and have been featured in the Norwalk Beat magazine, CT magazine, and education notebook on channel 12 twice.

The dates are:

Breakfast Fun – Grades 3^rd – 5^th July 18-21 from 9-1pm

Breakfast Fun – Grades 6^th - 8^th July 25-28 from 9-1pm

International Cuisine Grades 3^rd – 5^th August 1-4 from 9-1pm

International Cuisine Grades 6^th – 8^th August 8-11 from 9-1pm

Summer Grilling Fun Grades 8^th – 10^th August 15-18 from 9-1

Summer Grilling Fun Grades 6^th – 8^th  August 22-25^th from 9-1

Lemon Butter Sauce

So my husband tells me at 8pm tonight that he wants pasta and breaded chicken with a butter sauce, but not a greasy butter sauce but a creamy butter sauce!!! Excuse me at eight at night. I'm not tiered, why not?

So i took some chicken breast, sliced the breast in half to make it thinner, dipped it in melted butter and then put it right into the italian bread crumbs, onto a pan for 25 minutes in a 350 degree oven.

I took out my stainless steel sauce pan and put 1&1/4  cup of dry vermouth, 2 lemons(peeled and cut into quarters) 1 shallot,minced  3 cloves of garlic minced and cooked that down for about 4-5 minutes, then i added 1 cup of heavy whipping cream and whisked it together for about 5-6 minutes, then slowly added 2 sticks of butter, whisked all of that together until a creamy consistency about 8minutes, took it off the fire and strained it into a bowl to remove the lemon chunks and seeds. Let it cool just for about 3 minutes to thicken up a bit. Poured it over pasta and chicken, and oh my goodness it was like magic! GONE! my family left nothing but the crumbs in the pan where the chicken was cooking...

Try it! it is sooooo yummy! Let me know if you do!
Chef Neena

Education Notebook.

The kiddie kitchen is on Education Notebook on Channel 12 in fairfield county CT. We are discussing our wonderful summer cooking camp for kids from 3rd grade to 10th grade. We are excited!
Cooking with kids and young adults can help impact them for the rest of their lives and give them the life skills they need.

Chocolate Tour in New York City!

I was literally touching Jacques Torres! I use to watch him when I was a young girl and loved everything he made with his wonderful Chocolate creations! He is even better looking in person. Although I am in love with my hubby, who is the one wearing the white shirt!...lol Jacques is HOT! and the chocolate in his chocolate factory in the city is amazing. I had a fantastic time. You should head out to NY chocolate tours and enjoy a nice brisk walk for about 2 hours visiting chocolate shops and a Cheesecake shop. Amazing!!!!!!!

Yellow Birthday Cake

This is the cake my camp kids make for me every year for my birthday!!!

Birthday Yellow Cake

Ingredients
2 1/2 cups all-purpose flour
1 3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups milk
1/2 cup softened butter or margarine
2 teaspoons vanilla
3 eggs

Method

Preheat oven to 350 degrees.

1.     Combine flour, sugar, baking powder and salt in a large bowl. Then add milk, butter and vanilla and beat at low speed for about 30 seconds or until well blended.

2.     Beat at high speed for 2 minutes scraping the sides of the bowl often.

3.     Add the eggs and beat for 2 more minutes.
Grease and flour the bottoms and sides of your cake pans and pour in batter.

4.     Bake 30-35 minutes for a cake is done when a toothpick inserted in the center comes out clean.

5.     Cool cakes in the pans on a wire rack for 10 minutes then remove the cakes from the pans and cool completely on wire rack before decorating.