Lets Go Cooking! After the group discussion with the kids, we introduced our young cooks to their new chef hats and aprons provided by our friends at The Chef Hat. Thanks to Jeff Fountain for helping us out with the quick turnaround and fast delivery on the chef merchandise, we were able to provide Waist Chef 4-Way Aprons, Youth Bib Chef Aprons, Adult Bib Chef Aprons, Toque Chef Hats, and White Scull Cap with the Play Pretty, Play Pals Project logos on them that the kids were all excited about.
Kids Love The Chef Hats & Aprons We're truly appreciative of their "perfectionist embroidery lady's" meticulous nature, the style and quality of the merchandise, and the timely delivery. We definitely look forward to doing more business with The Chef Hat.
Kid Friendly 10 Minute Recipes Chef JJ teamed up with Play Pretty, Play Pals Project on the production of the show to get kids to start cooking and to help parents to be more conscious of what they put in their bodies. His method is to incorporate local ingredients and modern cooking techniques, all with a sense of love and humor to his food.
WATERMELON SALAD
Ingredients:
1/4 of Watermelon
1 cup Ricotta Salata
4 sprigs of Mint
1 cup of Balsamic reduction
Salt
Pepper
Instructions:
• Take watermelon and cut into small dices place in bowl, then take mint leafs and pull apart with hands and put into same bowl. Take balsamic and reduce in sauce pot by 1/2. Once reduced by half, place 2 tsp into bowl and season with salt and pepper.
Lastly, take Ricotta cheese and peel with peeler and place on salad...1/4 of cup.
CHOBANI PARFAIT
Ingredients:
1/2 C (4oz) Strawberry 0% Chobani Greek Yogurt
1/2 C granola
1/2 C mixed berries
Instructions:
• For each serving, layer 1/2 Chobani, granola, and berries in parfait glass. Repeat.
MIXED BERRY FROCHO POPS
Ingredients:
1 C fresh or frozen mixed berries
1 C (8 oz) Plain 0% Chobani Greek Yogurt
3 Tbsp hone
Instructions:
• Puree fruit, Chobani and honey in food processor until smooth.
• Fill 6 freezer-pop molds or 3-oz paper cups three-quarters full. Insert sticks and freeze until completely firm, about 6 hours.
• Dip molds briefly in hot water before unfolding.
MEATBALLS (Grass Fed Beef)
Ingredients:
1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
1 cup whole milk
1/4 cup grated Romano
1 cup grated Spanish onion
2 each finely diced fresh garlic
4 springs finely chopped fresh Italian parsley leaves
4 springs finely chopped fresh basil leaves
4 springs finely chopped fresh oregano
Instructions:
• Preheat oven to 350F degrees.
• Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Add little water to bottom of the sheet pan. Place into preheated oven for approximately 35 to 40 minutes cover with aluminum foil.
PAN SEARED DIVER SCALLOPS (Cauliflower Puree, Summer Vegetables, Peach Vinaigrette)
Ingredients:
U-10 Diver Scallops
2 each Local Jersey Peaches
1 head of cauliflower
1/2 pound butter
5 each patty pan squash
1/4 cup champagne vinegar
1/2 cup blended oil
1 shallot sliced fine
Salt
Pepper
Instructions:
• Vinaigrette directions
• Small dice peaches. Julienne the shallots or slice thin. Place in bowl with champagne vinegar, blended oil and mix. Also season to taste with salt and pepper.
• Cauliflower Puree
• Clean cauliflower place in pot with water and butter. Bring to simmer and cook for 10 minutes.
Once fully cooked place in blender with a cup of the liquid. If too thick add a little at a time to thin out...Should coat the back of your spoon.
• Patty pan squash and cut into four. Place in bowl and season with salt, pepper, and oil. Put into 400F degree oven for 10 minutes or until the patty squash is golden brown.
• Take your diver scallops season both sides with salt and pepper. Get pan smoking hot, place scallops in pan and cook on one side for 4 minutes or until golden brown, then flip over and turn off heat.
