It was a hot day in the kitchen even with the AC blaring. We started off at the neighbors checking out our sunflowers. They were all mature and ready to pick. All the kids went home with a big sunflower.
Then back to the test kitchen to work on our dinner. We started out making an antipasto with all sorts of meats and cheeses, olives and artichoke hearts. The kids ate everything. Homemade pasta. Then we started to make our pasta. Sensei Kathi made a well with the flour, eggs, water and EVOO. Then the kids all spent time kneading the dough. They worked very hard and developed a lot of muscles kneading. As that rested we started on our spaghetti sauce and meat balls. The kids picked the tomatoes, butternut squash and green beans from the garden. They were going to be on the menu but we lost track of time. We did manage to have time to make Garlic bread. That was a hit.
The menu consists of
1. Antipasto, Salami, Mortadella, Ham, Havarti Cheese with Dill, Asaiago Cheese, Cheddar Cheese, Black Olives, Artichoke Hearts~~we cheated and had French Onion Crackers.
2. Homemade Spaghetti Sauce from fresh picked homegrown tomatoes
3. Homemade Pasta
4. Homemade Turkey Meatballs
5. Garlic French Bread
6. Steamed Green Beans sorry never made it to the table
7. Bananas Foster with French Vanilla Ice Cream
8. Root Beer Floats with French Vanilla Ice Cream
9. Lemon Aid & Water with Lemon
Everything was good and the kids ate everything. There were no leftovers at this cooking class. Next class Oct. 22. Personal Mac & Cheese Cups for everyone.
Then back to the test kitchen to work on our dinner. We started out making an antipasto with all sorts of meats and cheeses, olives and artichoke hearts. The kids ate everything. Homemade pasta. Then we started to make our pasta. Sensei Kathi made a well with the flour, eggs, water and EVOO. Then the kids all spent time kneading the dough. They worked very hard and developed a lot of muscles kneading. As that rested we started on our spaghetti sauce and meat balls. The kids picked the tomatoes, butternut squash and green beans from the garden. They were going to be on the menu but we lost track of time. We did manage to have time to make Garlic bread. That was a hit.
The menu consists of
1. Antipasto, Salami, Mortadella, Ham, Havarti Cheese with Dill, Asaiago Cheese, Cheddar Cheese, Black Olives, Artichoke Hearts~~we cheated and had French Onion Crackers.
2. Homemade Spaghetti Sauce from fresh picked homegrown tomatoes
3. Homemade Pasta
4. Homemade Turkey Meatballs
5. Garlic French Bread
6. Steamed Green Beans sorry never made it to the table
7. Bananas Foster with French Vanilla Ice Cream
8. Root Beer Floats with French Vanilla Ice Cream
9. Lemon Aid & Water with Lemon
Everything was good and the kids ate everything. There were no leftovers at this cooking class. Next class Oct. 22. Personal Mac & Cheese Cups for everyone.
RSS Feed
