My #CookingwithColor4Kids TV Show Summer Edition is LIVE and what a fun show we have for you…Thanks to all the amazing kids and parents who were on the show and for cooking and sharing all your awesome Summer recipes with us!
Lily McGee & Jennifer Hess McGee made us some fresh and healthy Summer Jar Salads
Maxwell Leduc from Canada talks about his favorite Summer dishes to make and how he cooks gluten-free
Ava Llorca makes us fresh Strawberry Shortcake from scratch – her favorite Summer dish
Deborah Berg from Israel makes us a delicious Beet Salad fresh from her garden
Jacob and Cooper Nixon from Charlotte NC make Strawberry Shortcakes and Caprese Salads with fresh fruits and veggies from their Dad Jeff Nixon‘s garden
Jonathan and Nichelle Pace talk about how they make homemade Pancakes and BBQ Chicken
Also airs on Brooklyn Public Network television tomorrow Sat July 18 at 11:30 am EST in Brooklyn on:
Cablevision channel 67
Time Warner channel 34
RCN channel 82
AND in all 5 boroughs of #NYC on Verizon channel 42
VIEW ONLINE LIVE at BCAT TV Network Channel 1 Sat July 18 at 11:30 am – http://bricartsmedia.org/community-media/watch-brooklyn-public-network
COOKING WITH COLOR 4 KIDS SPRING 2015 SHOW
AND…if you missed our Spring Show from May – you can also watch it online at https://youtu.be/YYVsNgMpZig
I made some fresh and healthy Caprese Salad Skewers, Straw and Hay Pasta with Peas & Pancetta in a light creamy Parmesan Sauce and a delicious Strawberry Rhubarb Eton Mess for dessert! I also had a Guest Chef from our video crew make a big batch of Mediterranean Tabbouleh for us on the show..so good!
Also check out the video also on our Spring show of the HealthCorps kids from a high school in the Lower East Side, NYC cooking Fish Tacos for Cinco de Mayo – so many healthy and fresh things going on over there!
Cooking with Color 4 Kids was also just featured in Lodging Magazine this month – read the article online here!
Below are my #recipes from the Spring show..hope you enjoy and Happy Summer!
Caprese Salad Skewers
1 container of cherry tomatoes
1 bunch of fresh basil
1 container fresh mozzarella balls
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or 1 cup for glace
Freshly cracked black pepper
Assemble tomatoes, rolled basil leaves and mozzarella balls on medium-sized toothpicks or small wooden skewers.
Drizzle with olive oil, 1/4 cup of balsamic vinegar and salt and pepper.
To make balsamic glace (a thicker cooked down version of balsamic vinegar), add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, reduce the heat to simmer and cook for about 10-15 minutes until it reduces to a syrupy consistency. Dip a spoon into the vinegar to check for thickness. As it cools the syrup will also thicken.
Drizzle balsamic glace evenly over the caprese skewers and serve immediately.
Makes 12 skewers.
Straw and Hay Pasta
Kosher salt and freshly ground pepper
2 cloves garlic, minced
2 tablespoons olive oil
1 cup frozen baby peas, defrosted
4 ounces (1/2 cup) diced pancetta
2/3 cup chicken broth
1/2 cup heavy cream or half and half
1/2 pound dry egg fettucine or linguine
1/2 pound dry spinach fettucine or linguine
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat olive oil in a large saucepan over medium heat.
Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted.
Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.
Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.
Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).
Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.
Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.
Strawberry Rhubarb Eton Mess
2 egg whites
1/2 cup sugar
1/4 teaspoon vinegar
1/4 teaspoon corn starch
1/2 teaspoon vanilla extract
Strawberry Rhubarb Compote
1 cup chopped rhubarb
1 cup sliced strawberries
1/2 cup orange juice
1/4 cup sugar or honey
1 teaspoon orange or lemon zest
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Make the Meringues:
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper or silicone mat.
Whisk the eggs with a mixer on medium speed until soft peaks form. Increase speed to medium high and slowly add the sugar, one spoonful at a time. Continue beating until sugar is completely incorporated and the stiff peaks form. Gently fold in the vinegar, cornstarch and vanilla with a spatula.
Spoon the meringue into twelve large dollops on the baking sheet.
Bake for 90 minutes or until the surface of the meringues are dull and they feel dry to the touch. Let the meringues cool for at least an hour or overnight.
Strawberry Rhubarb Compote:
Preheat a sauce pan over medium high heat, and add the rhubarb, strawberries, OJ, sugar and orange or lemon zest.
Bring to a boil and stir occasionally, then reduce the heat to low and simmer for about 10 minutes until the fruit is soft and starts to fall apart.
Set aside and let cool to room temperature (or store in an airtight container in the refrigerator if making ahead for up to 1 week).
Whipped Cream: (can also use store-bought if you prefer to not make your own)
In a large mixing bowl, whip together the heavy cream, sugar and vanilla with a whisk until soft peaks form.
Assemble the Eton Mess:
Crumble meringues into a large mixing bowl.
Top with spoonfuls of whipped cream and strawberry rhubarb compote in layers and fold until just barely combined.
Divide evenly between six dessert bowls or glasses and serve immediately.
1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling hot water
2 cups finely chopped fresh parsley
1/2 cup chopped fresh mint
2 medium tomatoes, cut into 1/4 inch pieces
1/2 seedless cucumber, peeled, cored and cut into 1/4 inch pieces
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over the bulgur, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a fine mesh colander, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with all the ingredients, and 2 tablespoons of olive oil, until combined well.
This dish can be served as a side salad or main dish, along with an assortment of grilled meats, pita bread and falafel with hummus.
Makes 4 to 6 servings.
Download the recipes below as a PDF:
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