Farmers market Sunday 9/18/11 1-3pm

Garden Veggie Pizza

Apple crumb tart

Tomorrow is going to be fun! Pizza's and Fruit tarts for our cooking class. You can join us at Christies Country Store on 161 Cross Hwy, Westport CT only $20 per student. ages 9-teen. See you there!

Kids cooking at Farmers market

We had a blast today, the ages ranged from 3yo to 6yo. We made Ratatouille from the veggies from the local farmers and we made stuffed apples wrapped in Filo dough. It was yummy!!!
For the next two Sunday's we will be holding kids cooking classes at the farmers market in Westport CT at Christies Country Store at 161 Cross Hwy.
Here is the Ratatouille recipe we used today. we also topped it with grated Parmesan cheese. it was soooo good.

Ingredients
2 garlic cloves, chopped
1/2 onion, finely chopped

1 cup crushed tomato

2 tablespoons olive oil
1 small eggplant (Italian, Japanese any small one’s will work well)
1 zucchini
1 yellow squash (yellow zucchini)
1 red bell pepper
Italian herbs
Salt and pepper

1.     Preheat oven to 375 degrees F.

2.     Pour crushed tomato into bottom of an oval baking dish and sprinkle with Italian herbs and salt and pepper, cover the bottom. Sprinkle chopped garlic cloves and chopped onion and olive oil into the sauce.

3.     Trim the eggplant, yellow and green zucchini, slice red pepper removing the stem and seed,

4.     On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, less than ¼ inch thick.

5.     On top of the crushed tomato sauce, arrange slices one veggie at a time: 1 eggplant, 1 yellow squash, 1 green zucchini, 1 slice of pepper and keep going around that way in a oval pattern from outer pan to center of the baking dish. Drizzle a little olive oil over the vegetables and season them with salt and pepper. Sprinkle some more Italian herbs over the veggies. Cover with a little bit more of crushed tomato like ¼ cup.

6.     Cover dish with a piece of parchment paper cut to fit inside. Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but careful not to over cook. You should see that the tomato sauce is bubbling up around them.

7.     Serve with fresh grated Parmesan cheese on top. Enjoy!!

www.Thekiddiekitchen.com

203-347-8225

Cooking Parties for kids, teens and adults!!

Info@thekiddiekitchen.com

This class was sponsored by:  

Located: 161 Cross Hwy

          Westport CT

Peanut butter cups

So we are now entering the Fall and our phones are ringing off the hook!! We are practically booked for the month of September.... Cooking parties are a big hit with kids, teens and adults!!! I wanted to share a fun recipe with you to help bring in the fall at home. Enjoy!

The Real Peanut Butter Cups

3 ½ to 4 Cups of Powdered Sugar

2 Cups of Peanut butter (smooth or crunchy)

1 ½ cups vanilla wafers

2 ¼ Sticks of Butter (you can use salted or unsalted)

**Bag of chocolate chips, melted (white or dark)

Method:

1.    Melt butter in Microwave.

2.    Put bag of Vanilla wafers in food processor and make into fine crumbs.

3.    Mix powder sugar, peanut butter, vanilla wafer crumbs, and butter in a bowl. Mix until well combined set aside.

4.    Melt the bag of chocolate chips in a bowl over a pot of simmering water, stirring every 30-40 seconds until smooth, be careful not to burn chocolate.

5.    Place mini cup cake cups in mini cupcake pan;

6.    pour a dab of chocolate in mini paper cupcake cup.

7.    Roll small amount of peanut butter mixture into a ½” to 1” ball using the palm of your hands, place into chocolate cup, chocolate may rise up on sides.

8.    Place another dab of chocolate on top of mixture

9.    Place in Fridge for 25 min, or in Freezer for 10-12 min (if you just can’t wait)

10.Place a spoonful inside of each cup. Let chocolate set inside, and then enjoy the best PB cups you ever had.

**You can even paint the inside of the cupcake cups with chocolate, let it cool then place the peanut butter in it and proceed)

Cooking Camp, Fairfield county CT

We are approaching our last week of cooking camp!!!! You can have your child join for this last week. We are having an open enrollment, we will have it open for 4th to 8th grade..... Come and join us, it's Grilling week! Call 203-347-8225

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