Hey Young Chefs!
I’m super excited about this week’s guest, Chef Brandon Scawthorn! Winner of Rachael Ray vs. Guy Kids-Cook Off on Food Network, 10-year-old Chef Brandon learned to cook alongside his mother, Yelena. He’s proud to cook the Texas-style food he grew up eating. His favorite food is Kobe beef. When he isn’t in the kitchen, Brandon races bandolero cars, proving the only thing he burns is rubber. He now has his own web series, “Cooking in the Fast Lane,” on Foodnetwork.com
“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is… Yellow Squash. Here is a recipe for “Veggie Gumbo.”
3 small zucchini, thinly sliced
3 small yellow squash, thinly sliced
1/4 c. plus 4 tbsp. olive oil, divided
1 tbsp. Worcestershire
3 tbsp. Creole seasoning, divided
2 tsp. salt, divided
1 tsp. pepper, divided
2 c. baby bella mushrooms, sliced
1/4 c. whole wheat flour
1 c. trinity (chopped mixture of onions, bell peppers and celery in a 4-2-1 ratio)
8 c. veggie stock
Preheat oven to 400 degrees. Place zucchini and yellow squash in a casserole dish. In a small bowl, mix Worcestershire with 3 tablespoons olive oil, 1 tablespoon Creole seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour over squash, making sure each piece is covered. Bake for 30 minutes. In a medium skillet over medium heat, sauté mushrooms in 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. While mushrooms are sautéing, start your gumbo roux. In a large cast-iron enamel pot over medium heat, add 1/4 cup olive oil and 1/4 cup whole wheat flour. Using a wooden spoon, constantly stir the roux until it turns the color of dark caramel. Add trinity and sauté until onions soften. Add veggie stock, mushrooms, squash, and 2 tablespoons of Creole Seasoning. Cook over medium-low heat for two hours until gumbo thickens. It should be thicker than a soup but not as thick as a stew. Salt to taste. Serve over rice. Serves 10-12.
In this segment, your food passport will take you around the world. We’ll explore a country’s food and culture, and I will give you a recipe to try. Today’s food passport takes you to “Indonesia.”
“Chicken Satay” is a popular Indonesian dish that has traveled to many parts of Southeast Asia. In Indonesia, it is usually served with a spicy peanut sauce. Here is my mild version of “Grilled Chicken Satay.”
4 tbsp. peanut butter
4 tbsp. sesame oil
4 tsp. soy sauce
1 lime, juiced
1 c. orange juice
2 tsp. rice vinegar
1 lb. chicken breast, cut into thin strips
Mix peanut butter, sesame oil, soy sauce, lime juice, orange juice, and rice vinegar in a food processor until well combined. Reserve 1/2 cup for dipping later. Coat chicken with sauce and marinate for 30 minutes. Place chicken on soaked skewers and grill both sides of the chicken until chicken is cooked through, about 15 minutes. Serve with dipping sauce and a side salad.
“Figure Out This Food!”
I have a game on my Facebook page called “Figure Out This Food.” I post a close-up of a food item and the first three guesses get a shout-out here. Congratulations to Gregg T Golson, Heather Reading, and Angie Karcher for guessing “Romanescu” or “Baby Cauliflower.”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Sweet Skillet Cornbread.” This cornbread is made with self-rising flour and cornmeal. It tastes great with honey butter!
4 tbsp. oil
1 1/2 c. yellow cornmeal
3 tbsp. self-rising flour
1 tsp. baking soda
1 tsp. salt
2 c. buttermilk
2 lg. eggs, beaten
1 tbsp. honey
Preheat oven to 400 degrees. Coat iron skillet with oil. In a large bowl, mix all ingredients together. Pour into skillet and bake for 35 minutes. Serves 6-8.
Hey young chefs! You’re listening to the Voice America Kids Network. This is Kid Chef Eliana and it’s time for “Creative Cuisine.” This is my recipe for “Omelet Souffle’ with Smoked Salmon and Soft Cheese.” This recipe is courtesy of Chef Brandon Scawthorn, winner of Rachael Ray vs. Guy Kids Cook-Off.
4 oz. (110 g.) smoked salmon, chopped
2 tablespoon chives, chopped
1 tablespoon unsalted butter or olive oil
4 oz. (110 g.) soft cheese (like Boursin with garlic and herbs)
Separate egg yolks and whites. Whisk yolks with salt and pepper. Whip egg whites with dash of salt until soft peaks form. Carefully fold yolks into the whipped egg whites. Heat large, oven-safe pan over medium heat. Add butter and spread evenly over pan’s surface. Once butter starts to foam, turn the heat down and add eggs. Once the eggs begin to set, drop the crumbled cheese, salmon and chopped chives over the top. Cook on low heat about 3-4 min. Finish under the broiler for 1 minute or so. Slice crosswise into portions and serve. Garnish with green salad.
Here’s another “Creative Cuisine” idea. Here’s a recipe for “Sweet Potato Bread Pudding.”
2 c. mashed sweet potatoes
1 c. milk
1/2 c. buttermilk
4 lg. eggs
1 c. brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg, freshly grated
10 pieces whole-wheat sandwich bread, torn
Preheat oven to 375 degrees. In a large bowl, mix sweet potatoes, milk, buttermilk, eggs, brown sugar, vanilla, cinnamon, and nutmeg. Place bread in a 9 X 13″ greased casserole dish and pour the mixture on top of bread. Press bread into mixture, making sure bread is soaked. Let set for ten minutes. Bake for 35-40 minutes. Serves 8-10.
Here is a fun kitchen-related craft. Today’s cookin’ craft is how to make a “Wooden Spoon Bat.” This adorable bat makes a great Halloween centerpiece when several are placed in a clear vase full of candy corn.
1 wooden spoon
Black duct tape
Black craft foam
Red chenille stick cut 1/2 inch long
Scrap of white paper, cut into two small triangles for fangs
Step 1: Cover top of the spoon with black duct tape. This will become the bat’s body.
Step 2: Cut black craft foam into two bat wings. Glue to bat body.
Step 3: Glue googly eyes onto the bat.
Step 4: Glue the red chenille or fuzzy stick as the mouth.
Step 5: Glue the “fangs” directly underneath the red chenille stick mouth.
Step 6: Using scraps of black craft foam, cut two triangle “ears” and glue to the top of the spoon. Now go batty!
That’s all for this week!
Kid Chef Eliana