Little Cooks

May 17, 2018 | Author: Weldon Owen Publishing | Category:Documents
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little cooks fun & easy recipes to make with your kids ERIN & TATUM QUON

contents 6

about this book

8

getting started

9

using the recipes

1 1 rise & shine 39 snacktime 63 supper 93 sweets 118

tools

120

glossary

124

index

french toast bites with blueberry sauce Blueberries 1 pint

In a small saucepan over medium-low heat, combine

Maple syrup

the blueberries and maple syrup. Bring to a boil, stirring

¾ cup

Sugar 2 tablespoons Ground cinnamon 1 teaspoon

Large eggs 2 Buttermilk ½ cup Milk ½ cup Vanilla extract 1 teaspoon

to prevent scorching, then remove from the heat and set aside to let cool.

In a large bowl, stir together the sugar and cinnamon. Set aside. In a large shallow bowl, whisk together the eggs, buttermilk, milk, vanilla, and salt until blended. Place the bread cubes in the egg mixture and, using a large spoon, toss gently until the cubes are evenly coated and all the egg mixture has been absorbed.

Salt Pinch Country bread

In a large frying pan over medium heat, melt 1 tablespoon

6 thick slices, cut into

of the butter. Add half of the coated bread cubes and

1-inch cubes

cook, turning often, until golden brown on all sides, about

Butter 2 tablespoons

5 minutes. Transfer the cubes to the bowl holding the cinnamon-sugar and toss to coat. Repeat with the remaining bread cubes and 1 tablespoon butter.

Makes 4 servings

Divide the french toast bites into individual servings and sprinkle with the remaining cinnamon-sugar. Serve with the blueberry sauce.

20 rise & shine

breakfast “BLT” triangles Bacon 6 slices

In a large frying pan over medium heat, cook the bacon,

Whole wheat bread

turning once, until crisp, about 8 minutes. Transfer to

4 slices, toasted

paper towels to drain briefly.

Butter 1 tablespoon Large eggs 2

Divide the bacon slices evenly between 2 slices of the toasted bread.

Plum (roma) tomato

In a nonstick frying pan over medium heat, melt the

1, sliced

butter. One at a time, crack the eggs on the countertop

Salt and pepper

and add them to the pan. Reduce the heat slightly and

to taste

cook, turning once, until the whites are crisp around the edges and the yolks are firm, about 6 minutes total.

Makes 2 sandwiches

Using a spatula, place the eggs on top of the bacon.

Top each egg with tomato slices. Sprinkle the tomatoes with salt and pepper, then place a second slice of toast on top of each stack to make 2 yummy sandwiches. Cut each sandwich into triangle quarters and serve.

36 rise & shine

edamame snack In a bowl, stir together the soy sauce, sesame seeds, and sugar. Bring a large pot of water to a boil over high heat. Add the edamame and boil for 5 minutes. Drain.

Add the beans to the soy sauce mixture. Using clean hands or a large spoon, toss gently to coat the beans with the sauce. To eat the edamame, peel away the pod and pop the beans into your mouth! Serve warm or at room temperature.

Soy sauce 2 tablespoons

Toasted sesame seeds 2 teaspoons

Sugar ¼ teaspoon Frozen edamame in their pods 10-ounce bag, thawed

Makes 4 servings

Kids won’t need much encouragement to eat a nutritious dinner when they help make the supper themselves. In a kid’s kitchen, pride of ownership can do more to inspire a big appetite than any amount of bargaining. Focus on menu items that include hands-on fun like ravioli, meatballs, tacos, and pizza. Make it interesting by letting them add all the ingredients themselves and vary them according to their own tastes.

pizza party for the dough

Preheat the oven to 500°F. To make the dough, pour the

Lukewarm water

water into the bowl of a stand mixer, sprinkle with the yeast

1¼ cups

and sugar, and let stand until foamy, about 5 minutes. Add

Active dry yeast

the flour, salt, and olive oil and beat on low speed until a

1 package (2½ teaspoons)

rough, shaggy dough forms, about 5 minutes.

Sugar 1 tablespoon

Sprinkle a work surface with a little flour and dump the dough onto the surface. Knead with your hands until the dough is smooth and not sticky, about 5 minutes. Shape the dough into a ball. Oil a bowl with olive oil, put the dough in the bowl, and turn it to coat it with the oil. Cover the bowl with a kitchen towel. Let the dough rise until doubled in size, about 1 hour.

All-purpose flour 3 cups, plus extra for sprinkling

Salt 1 tablespoon Olive oil 2 tablespoons, plus extra for the bowl

for the toppings Jarred tomato sauce 15-ounce jar

Fresh mozzarella cheese 16 ounces, sliced Sliced salami, mushrooms, bell peppers, and olives, and basil leaves

Makes 4 pizzas

Punch down the dough. Divide it into 4 fist-sized balls. Sprinkle a baking sheet with flour, place the balls on it, and cover with a kitchen towel. Let rise until doubled in size, about 30 minutes. Sprinkle the work surface with flour. Press each ball to deflate, then flatten and stretch it into a 10-inch round. Transfer the rounds to 2 rimmed baking sheets. Spread each with tomato sauce and top with cheese and other toppings of your choice. Bake until the cheese has melted and the crust is crisp and golden, 10–15 minutes. Cut into wedges and serve.

70 supper

classic beef tacos Canola oil

In a sauté pan over medium heat, warm the 1 tablespoon

1 tablespoon plus ¼ cup

oil. Add the onion and garlic and sauté until softened,

Yellow onion ¼ cup

about 5 minutes. Add the ground beef and cook, stirring

chopped

to break up the meat, until browned, 8–10 minutes. Drain

Garlic 1 clove, minced

and discard all but 1 tablespoon of the fat. Add the cumin,

Ground beef 1 pound

paprika, chili powder, salt, and pepper to the beef and stir until combined. Add ¼ cup water to the pan and bring to a

Ground cumin

simmer. Reduce the heat to low and let simmer, partially

1 teaspoon

covered, until most of the water is absorbed, about

Sweet paprika

10 minutes. Remove from the heat and keep warm.

2 teaspoons

Chili powder 2 teaspoons

Salt and pepper 1 teaspoon each

In another sauté pan over medium heat, warm the ¼ cup oil. Working with 1 tortilla at a time and using tongs, carefully slip the tortilla into the hot oil and cook, turning once, until lightly browned on both sides, about 3 minutes total. Transfer to paper towels to drain. Let cool slightly.

Corn tortillas 6 (6-inch)

Lettuce ½ cup shredded Plum (roma) tomatoes 2, diced Avocado 1, diced Cheddar cheese ½ cup shredded

Makes 6 tacos

80 supper

When the tortillas are cool enough to handle, top each one with the beef mixture, dividing evenly. Then sprinkle each one with equal amounts of lettuce, tomatoes, avocado, and cheese. Fold each taco in half and serve right away.

Butter ¾ cup (1½ sticks)

Semisweet chocolate 8 ounces, chopped

Large eggs 4 Vanilla extract 1 teaspoon

Sugar 1 cup All-purpose flour 1 cup

Salt ¼ teaspoon Creamy peanut butter 6 tablespoons Chocolate chips ¾ cup

Makes about 16 brownies

chocolate–peanut butter brownies Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper. Combine the butter and chocolate in a heatproof bowl and place over (not touching) barely simmering water in a saucepan. Heat, stirring frequently, until melted and smooth, about 5 minutes. Remove from the heat and let cool slightly.

Break the eggs into a bowl. Using an electric mixer on medium speed, beat the eggs until light in color, about 4 minutes. Beat in the vanilla and sugar until well combined, then gradually stir in the cooled chocolate until blended. Using a rubber spatula, fold in the flour and salt until evenly combined. Scoop the chocolate mixture into the prepared baking pan and smooth the top. Using a tablespoon, drop 6 tablespoon-size dollops of peanut butter evenly over the top. Sprinkle with the chocolate chips. Bake until a toothpick inserted into the center comes out clean, 25–30 minutes. Transfer to a wire rack and let cool completely. Cut into squares and serve.

snowball cupcakes Granulated sugar

Preheat the oven to 350°F.

1½ cups

Butter ¾ cup (1½ sticks) plus 1 tablespoon, at room temperature

Large eggs 3 Milk ¾ cup Vanilla extract 1 tablespoon plus 1 teaspoon

All-purpose flour 2¾ cups

Cornstarch 2 tablespoons

Baking powder

Line two 12-cup muffin pans with paper liners. In a large bowl, using an electric mixer on medium speed, beat together the granulated sugar and the ¾ cup butter until creamy. Add the eggs, one at time, beating well after each addition. Add the milk, ½ cup water, and the 1 tablespoon vanilla and beat until combined. In a bowl, stir together the flour, cornstarch, baking powder, and salt. With the mixer on low speed, gradually add the flour mixture to the egg mixture, beating until smooth. Divide the batter among the prepared muffin cups, filling them about two-thirds full.

1 tablespoon

Bake until a toothpick inserted in the center comes out clean,

Salt 1⁄8 teaspoon

35–40 minutes. Let cool on a wire rack for 5 minutes, then

Cream cheese 8 ounces

remove the cupcakes from the pan and let cool completely.

Confectioners’ sugar

To make the frosting, in a large bowl, whisk together the

2 cups

cream cheese, the 1 tablespoon butter, and the 1 teaspoon

Shredded coconut

vanilla. Add the confectioners’ sugar and stir until smooth.

2 cups

Makes 24 cupcakes

102 sweets

Generously frost each cupcake, sprinkle with the shredded coconut, and eat!

415 Jackson Street, Suite 200, San Francisco, CA 94111 www.weldonowen.com

LITTLE COOKS Conceived and produced by Weldon Owen Inc. Copyright © 2009 Weldon Owen Inc. and Williams-Sonoma, Inc. This book has been previously published as Williams-Sonoma Cooking Together

All rights reserved, including the right of

reproduction in whole or in part in any form. This edition first printed in 2013

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication

Data is available.

ISBN-13: 978-1-61628-544-9 ISBN-10: 1-61628-544-3 Printed in China by Toppan-Leefung

ACKNOWLEDGMENTS Weldon Owen would like to thank the following individuals for their generous assistance in making this book a reality: Text Writer Lisa Atwood, Photographer David Matheson, Food Stylist Erin Quon, Prop Stylist Lauren Hunter,

Digital Technicians Eszter Marosszeky & William Moran,

Assistant Food Stylist Victoria Woollard, as well as Ken DellaPenta, Leslie Evans, and Sharon Silva. A special thanks to homeowners Lauren and Brad Hancock and models Sam Blake, Sean O’Neal, Teya O’Neal, Erin Quon, Tatum Quon, Clara Tunny, Mia Turner, and Ozzy Wilson

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