Tag Archives: let’s get cooking

Camp Au Pair: Kids in the Kitchen

Camp Au Pair is in the kitchen next week! As always, have a discussion with your host family about allergens and any food preferences they may have before beginning. This is a great resource for you to work with collaboratively with your host parents!

Feeling creative? Check out the Au Pair in America Pinterest board for some great ideas to get you started!

Field Trips:

Visit a local farm, farmer’s market or artisan shop. Some allow you to order online and pick up on site. Check with your host parents first and always practice social distancing as directed by local, state and federal guidelines.

Virtual Field Trip Options:

  • Take a virtual trip to the White House kitchen! Start at the 30 minute mark.
  • The American Egg Board has partnered with Discovery Education to bring modern egg farms into today’s classrooms through Virtual Egg Farm Field Trips. Join America’s egg farmers in exploring their farms! See where your eggs come from, then make an egg dish!

Videos:

Resources:

Let’s Create & Learn

Books:

  • Around the World Cookbook for Kids. Featuring more than 50 recipes for kid-friendly dishes from different countries, American Girl Around the World Cookbook will inspire young chefs to taste and learn about new cuisines while perfecting kitchen skills.
  • Bring Me Some Apples and I’ll Make you a Pie, by Edna Lewis. Edna Lewis was a prominent Black chef who championed the South’s regional cuisine, fresh ingredients, and farm-to-table before it was cool. Illustrations along with stories and songs about Edna and food guide kids through this book. Plus, there are five special recipes sprinkled throughout.
  • The Complete Baking Book for Young Chefs.Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it’s fun!

Who says you can’t play with your food! Have fun in the kitchen with your host kids!

Photo credits: Ruth Hartnup {flickr}, USDA {flickr}, soapydishwater {flickr}

Around the World in 80 Days – Spanish Shrimp & Rice

Spanish Shrimp and Rice: 

Ingredients:  

  • 3 tablespoon olive oil 
  • 2 cloves garlic 
  • 1 small onion (chopped) 
  • ½ teaspoon turmeric 
  • 1 medium tomato (chopped) 
  • 1 small carrot (diced) 
  • ½ red pepper (diced) 
  • 1 lb. of shrimp 
  • 1 ½ cup converted rice 
  • 1 tablespoon parsley 
  • ½ cup peas 

Instructions: 

  1. Heat oil in a large deep skillet over medium heat. Add onion, garlic, turmeric and cook for about 3 minutes. 
  2. Add tomato, carrot, and bell pepper and cook until tender.
  3. Add ¾ teaspoon of salt and pepper and shrimp. Cook for about 1 minute.
  4. Add 2 cups of water, rice, ½ tablespoon of parsley and bring to a boil.
  5. Lower heat to medium low, and cover skillet for about 15-20 minutes.
  6. Add remaining parsley and ½ peas and cover skillet for 5 minutes.
  7. Fluff rice and serve. 

Photo by: www.bluewaikiki.com {flickr}

Around the World in 80 Days – Jansson’s Temptation

The Temptation of Jansson

Jansson’s Temptation is a creamy potato and anchovy casserole − is said to have been named after Pelle Janzon, a food-loving Swedish opera singer of the early 1900s. It is often served at Christmas, but is enjoyed year round!

Ingredients

  • 14-16 fillets of anchovies
  • 2 large onions
  • 6-8 potatoes
  • 2-3 dl cream
  • liquid from the anchovies
  • 2 tablespoons of butter or margarine

Instructions

  1. Peel the onions and cut it in thin slices. Peel the potatoes and cut or grate them in thin shreds.
  2. Put half of the potatoes in an ovenproof dish. Spread the anchovies and the onions over the potatoes and then put on the rest of the potatoes. Add half of the cream and some liquid from the anchovies.
  3. Put the butter on in dabs.
  4. Bake in 225 degrees C (450-475 degrees F) until the potatoes are golden brown (45-60 minutes). Thin down with the rest of the cream. Keep baking until the potatoes are soft.

This is a traditional Swedish dish that I love.
It’s eaten mostly during Christmas. “Jansson” is a Swedish surname, but I’m not sure who it’s called after…

Submitted by Linnea , Massachusetts 2004

You can learn more about this intriguing Swedish dish, often served at Christmas, by visiting here!

Photo by: erik forsberg {flickr}

Camp Au Pair – Kids in the Kitchen

Camp Au Pair is in the kitchen next week! As always, have a discussion with your host family about allergens and any food preferences they may have before beginning. This is a great resource for you to work with collaboratively with your host parents!

Feeling creative? Check out the Au Pair in America Pinterest board for some great ideas to get you started!

Field Trips:

Visit a local farm, farmer’s market or artisan shop. Some allow you to order online and pick up on site. Check with your host parents first and always practice social distancing as directed by local, state and federal guidelines.

Virtual Field Trip Options:

  • Take a virtual trip to the White House kitchen! Start at the 30 minute mark.
  • The American Egg Board has partnered with Discovery Education to bring modern egg farms into today’s classrooms through Virtual Egg Farm Field Trips. Join America’s egg farmers in exploring their farms! See where your eggs come from, then make an egg dish!

Videos:

Resources:

Let’s Create & Learn

Books:

  • Around the World Cookbook for Kids. Featuring more than 50 recipes for kid-friendly dishes from different countries, American Girl Around the World Cookbook will inspire young chefs to taste and learn about new cuisines while perfecting kitchen skills.
  • Bring Me Some Apples and I’ll Make you a Pie, by Edna Lewis. Edna Lewis was a prominent Black chef who championed the South’s regional cuisine, fresh ingredients, and farm-to-table before it was cool. Illustrations along with stories and songs about Edna and food guide kids through this book. Plus, there are five special recipes sprinkled throughout.
  • The Complete Baking Book for Young Chefs.Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it’s fun!

Who says you can’t play with your food! Have fun in the kitchen with your host kids!

Photo credits: Ruth Hartnup {flickr}, USDA {flickr}, soapydishwater {flickr}

Around the World in 80 Days – Swedish Krem

Swedish Krem is a refreshing and scrumptious dessert. 

Swedish Krem Recipe:

Ingredients: 

  • 2 cups heavy whipping cream 
  • 1 cup plus 2 teaspoons sugar, divided 
  • 1 envelope unflavored gelatin 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon almond extract 
  • 2 cups sour cream 
  • 1 cup fresh or frozen raspberries 

Instructions: 

  1. In a large saucepan, combine cream and 1 cup sugar. Cook and stir over low heat until a thermometer reads 160°F (do not allow to boil). Stir in gelatin until completely dissolved. 
  2. Remove from heat and stir in extracts. Let cool for 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour. 
  3. Just before serving, lightly crush raspberries and gently stir in remaining sugar. Spoon over tops.

Photos by: Clemen v Vogelsang {flickr}; mroach {flickr}

Around the World in 80 Days – Hunter’s Stew (Poland)

This is a recipe for Hunter’s Stew also called Bigos. It is a harmonious blend of flavors and is known as the Polish national dish.

Ingredients

  • 3lbs. sauerkraut
  • 2lbs green cabbage, chopped like sauerkraut
  • 2lbs. ham with bone, pork spareribs or pork rib roast
  • 2 tablespoons butter or margarine
  • 2 bay leaves
  • 1oz. dried mushrooms, chopped
  • 1lb. Polish smoked sausage, cut into 1/2-inch cubes
  • 20 black peppercorns
  • 1lb. Polish white sausage with garlic, cubed
  • 10 allspice berries
  • 1 lb. bacon, cut up
  • 1/2 teaspoon salt
  • 11 cups beef broth, bouillon or water

Instructions

  1. Rinse sauerkraut with cold water, drain well.
  2. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt.
  3. Add 6 cups broth, bouillon or water. Cook uncovered, 15 min. over medium heat.
  4. Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool.
  5. Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil.
  6. Cook, uncovered, over medium heat, 1 hour or until cabbage is tender. Add to sauerkraut mixture.
  7. Bone cooked meat; Cut the meat into 1/2-inch cubes.
  8. Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 min or until browned. Add to sauerkraut mixture.
  9. In same skillet, saute` bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture. Cover; cook over low heat 1 hour or longer.
  10. Remove and discard bay leaves. Serve hot. Makes 12 to 14 servings.

USE ONLY MEAT WITH LARGE BONES, SO BONES CAN BE REMOVED EASILY. THE SECRET OF OLD-TIME BIGOS IS THAT IT IS BETTER AS IT’S REHEATED ON SUCCESSIVE DAYS, PEAKING AT THE 6TH OR 7TH DAY. IN BETWEEN, STORE COVERED IN THE REFRIGERATOR.

Contributed by Magdalena Popek, au pair in Illinois 2004

Photos by: Laurel F {flickr}; Eugene Kim {flickr}

Around the World in 80 Days – Jansson’s Temptation

The Temptation of Jansson

Jansson’s Temptation is a creamy potato and anchovy casserole − is said to have been named after Pelle Janzon, a food-loving Swedish opera singer of the early 1900s. It is often served at Christmas, but is enjoyed year round!

Ingredients

  • 14-16 fillets of anchovies
  • 2 large onions
  • 6-8 potatoes
  • 2-3 dl cream
  • liquid from the anchovies
  • 2 tablespoons of butter or margarine

Instructions

  1. Peel the onions and cut it in thin slices. Peel the potatoes and cut or grate them in thin shreds.
  2. Put half of the potatoes in an ovenproof dish. Spread the anchovies and the onions over the potatoes and then put on the rest of the potatoes. Add half of the cream and some liquid from the anchovies.
  3. Put the butter on in dabs.
  4. Bake in 225 degrees C (450-475 degrees F) until the potatoes are golden brown (45-60 minutes). Thin down with the rest of the cream. Keep baking until the potatoes are soft.

This is a traditional Swedish dish that I love.
It’s eaten mostly during Christmas. “Jansson” is a Swedish surname, but I’m not sure who it’s called after…

Submitted by Linnea , Massachusetts 2004

You can learn more about this intriguing Swedish dish, often served at Christmas, by visiting here!

Photo by: erik forsberg {flickr}

Around the World in 80 Days Kielbasa Penne Dish – Poland

Kielbasa Penne Dish – Poland

Ingredients:

2 pounds of Polska kielbasa 

1 white onion

1 tbsp of white sugar

1 1/2 cups of sour cream

1 box of penne pasta

1 1/2 cups of shredded cheddar cheese

Little bit of oil of your liking (olive oil, canola oil)

Salt and pepper to taste

 

Recipe:

Preheat the oven to 400° Fahrenheit

Make penne pasta (remember to salt water slightly) in the big pot, strain, put back in a the same, big pot.

Prepare big pan with olive oil or canola oil

Cut up Polska kielbasa and cut again to make half moons, put in a pan with cut up onion and cook until goldenish brownish color.

Lower the temperature and add sugar to caramelize a bit, stir and add sour cream, stir again until well blended.

Add salt and pepper as preferred.

Put everything in the big pot with pasta and stir well.

Add 1 cup of shredded cheddar cheese and stir well.

Put everything in oven dish, add the rest of shredded cheese on top.

Put in the oven for around 10 minutes for the cheddar to melt.

Done!

Camp Au Pair – Kids in the Kitchen

Camp Au Pair is in the kitchen next week! As always, have a discussion with your host family about allergens and any food preferences they may have before beginning. This is a great resource for you to work with collaboratively with your host parents!

Feeling creative? Check out the Au Pair in America Pinterest board for some great ideas to get you started!

Field Trips:

Visit a local farm, farmer’s market or artisan shop. Some allow you to order online and pick up on site. Check with your host parents first and always practice social distancing as directed by local, state and federal guidelines.

Virtual Field Trip Options:

  • Take a virtual trip to the White House kitchen! Start at the 30 minute mark.
  • The American Egg Board has partnered with Discovery Education to bring modern egg farms into today’s classrooms through Virtual Egg Farm Field Trips. Join America’s egg farmers in exploring their farms! See where your eggs come from, then make an egg dish!

Videos:

Resources:

Let’s Create & Learn

Books:

  • Around the World Cookbook for Kids. Featuring more than 50 recipes for kid-friendly dishes from different countries, American Girl Around the World Cookbook will inspire young chefs to taste and learn about new cuisines while perfecting kitchen skills.
  • Bring Me Some Apples and I’ll Make you a Pie, by Edna Lewis. Edna Lewis was a prominent Black chef who championed the South’s regional cuisine, fresh ingredients, and farm-to-table before it was cool. Illustrations along with stories and songs about Edna and food guide kids through this book. Plus, there are five special recipes sprinkled throughout.
  • The Complete Baking Book for Young Chefs.Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it’s fun!

Who says you can’t play with your food! Have fun in the kitchen with your host kids!

Photo credits: Ruth Hartnup {flickr}, USDA {flickr}, soapydishwater {flickr}