The time has arrived to start registering for cooking summer camp with The Kiddie Kitchen This year Chef is ready to instruct, explore and introduce your child to the world of the culinary arts and the amazing foods from around the world.
- The campers week will start on a Monday and end on a Thursday. The classes start at 9am to 1pm.
- Each camper will have the opportunity to prepare appetizers, main entree, dessert and beverages.
- 12 kids per class. The ages for the culinary campers are middle school ages 11-14 years.
- Each culinary camper will receive a fabric apron, a fabric chef hat and a pocket folder with the weeks menus to take home and duplicate.
- All ingredients for the classes meals are included in the camp fee.
Please see the Camp weeks available below and the Foods from the different countries the campers will be cooking. If there is a repeat in a country….no worries new menus will be used for the repeating country.
Culinary Camp for Ages 11-14
Week 1: June 22-June25 Italy, Mexico, China & Greece
Week 2: June 29- July 2 France, Puerto Rico, Japan & American Favorites
Week 3: July 6-July 9 Hawaii, Spain, Brazil & Greece
Week 4: July 13-July 16 Peru, India, Italy & Mexico
Week 5: July 20-July 23 China, Japan, Puerto Rico & American Favorites
Young Chefs Ages 7 to 11
Week 6: Aug 17 -Aug 20 Culinary Basics for the Young Chef – Mix of Country Menus
** note if you have 12 kids that want to have a special culinary camp in the afternoon from 2-5pm on any of these weeks, please contact Christine Simmons – Outback Director #203-594-3075 or email@example.com
Open Faced Beef Tamale
2 cups of Cornmeal, 1 cups AP Flour, 1 tsp. baking powder, 1 tsp. salt, 1 ½ cup Hot Water, 3 egg whites, 4 tsp. of butter, melted, 1½ pounds of ground beef, 2 tsp. chili powder, 1 tsp. of cumin, 1 tsp. garlic powder, ½ tsp. of each salt and pepper, 2 cups of prepared salsa, 1 can of Black or red beans, washed and drained, 1 cup of Monterey jack cheese
Preheat oven to 400F. Butter or spray a deep baking pan, set aside.In a Bowl, combine cornmeal, flour, baking powder, and salt. Whisk water, egg whites, melted butter and mix into cornmeal mixture; stir until smooth. Pour batter into baker
Place ground beef in Large Skillet. Cook over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles; drain, if necessary.Add salsa, beans, minced garlic, chili powder, garlic powder, Salt, pepper and cumin to beef; mix well. Bring to a boil over medium heat. Spoon beef mixture evenly over batter to within 1/2 inch of edge of baker. Bake 20-23 minutes or until crust is set. Remove from oven, sprinkle with cheese. Let stand 5 minutes. Cut and serve.
Cooking Camp is going soooo well.. Yesterday we had a day in Puerto Rico. We made Arroz con gandules, Guava pastries, Shrimp ceviche, virgin pina colada and cabbage salad.
Today was Mexico and tomorrow Italy.
Next week is fully booked so if your thinking of joining our cooking camp you better hurry up and sign up, space is really limited!
**Last year we had to turn people away!
We were over booked…
We are now nearly full, don’t wait anymore, sign them up today!**
Schedule for Outback in New Canaan and Norwalk Community College(Catalog attached Below)
Culinary Camp Only $300 a session
Main Outback Page click here
Dates for each session are Monday thru Thursday:
Class is in session from 9am-1pm
June 30th – July 3rd Register Here
July 7th – 10th Register Here
July 14 – 17th Register Here
July 21st – 24th Register Here
August 11th – 14th Register Here
August 18th – 21st Register Here
Please contact Christine (Director of Outback) for any registration questions or website concerns.
Summer Cooking Camp At Norwalk Community College
Click here for the Catalog
QUESTIONS: Please call(203)857-7080
To Register call (203)-857-7237
Entering Grades 5-6
(PIE DOUGHS, QUICK BREADS, CAKES AND MORE)
CRN 6347 4 Sessions KIDS D5023 Section 01
NCC, Room W123
Mon-Thur 9:00AM-12:00PM Begins 7/28/2014
AROUND THE WORLD COOKING
CRN 6348 4 Sessions KIDS D5025 Section 01
NCC, Room W123
Mon-Thur 9:00AM-12:00PM Begins 8/4/2014
Entering Grade 4
COOKING BASICS FOR YOUNG CHEFS
CRN 6410 4 Sessions KIDS D Section 01
NCC, Room W123
Instructor: Neena Perez
Do something different!
Let your children have fun while they learn cooking techniques and express their creativity.
The Kiddie Kitchen is a new idea for a creative party or event!
Birthdays… Celebrations… Any occasion is perfect for a
My Pizza Party
Kids make their own pizzas starting with the dough, then adding their favorite toppings…
Kids make their own pasta from scratch… ravioli or lasagna… and more
Take your party South of the Border with this option…
Come dressed in your favorite super hero costume!
Dumplings, pot stickers, your only limit is your own imagination!
Spanish Wings, Mushroom and Onion Quesadilla, Cheese Empanadas, Ham and much more!
A spot of tea anyone?
Kids will make a wonderful selection of foods: Tea cookies, Tea sandwiches, and more!
This is one of my favorite soups. It’s soo full of flavor, spices and just enough heat. I hope you enjoy it as much as I do. My husband loves this soup but he can’t take too much heat so I made it more enjoyable for him by adding the avocado relish which gives it a really nice cool creamy feel. Let me know what you think, I hope you enjoy!!
Spiced Chicken Soup with Avocado Relish
By Chef Neena
- 2 1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon dried Italian seasoning
- 1 teaspoon black pepper
- 1/2-teaspoon salt.
To prepare spice blend, combine first 6 ingredients in a small bowl.
- Canola oil, divided
- 1 pounds skinless, boneless chicken breasts
- 2 cups chopped sweet onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped yellow bell pepper
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 2 cups fresh corn kernels
- 1 (32-ounce) carton chicken broth
- 1 (28-ounce) can fire-roasted crushed tomatoes, un-drained
- 2 tablespoons fresh lime juice
To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; Chop chicken; set aside.
Heat 1 tsp. oil in pan over medium-high heat; add onion, bell peppers, garlic, and salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.
- 1/2 cup chopped fresh cilantro
- 1/3 cup chopped green onions
- 1 teaspoon grated lime rind
- 3 ounces queso fresco, crumbled
- 1 diced peeled avocado
- Cilantro sprigs (optional)
To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).
Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.
The Kiddie Kitchen is Teaming up with The Outback Teen Center
SUMMER CAMP 2014
June 30 – July 31
August 11 – August 21
Please go to the website for specific dates and times of each class.
Instructor: Chef Neena Perez
Weeks: 1,2, 3, 4, 6 & 7
Class max. 12
$300.00 per week
We will be cooking dishes from all around
the globe It will be a delicious blast that your kids will enjoy. Cooking Camp will include ingredients for all menus, cooking tools, an apron and chef had for each summer culinary student. We give the students a true culinary school experience. Menus are all new and created to expand the pallet of your up and coming chefs.
I just love nut butters… This is with peanuts of course but use, cashews, hazelnuts, walnuts, almonds etc. This recipe is simple and yummy, I use it to make peanut butter cups. Go Nutty and enjoy!!
Salted Peanut Butter
16 ounces shelled and skinned roasted peanuts
1-teaspoon kosher salt
2 teaspoons honey
2 tablespoons peanut oil
Place the peanuts, salt and honey into the bowl of a food processor. Process for 1-2 minute.
Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes.
Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
If you can’t find roasted peanuts. Toss the shelled peanuts in a little peanut oil about 1-2 tbs. and 1 teaspoon of salt and bake on a baking sheet 350 F. For 35 minutes.