About the program: Budding chefs ages 9-14 will learn to prepare dishes made by Food Network Stars Bobby Flay, Giada De Laurentiis, Rick Bayless, Ming Tsai and Paula Deen. Parents, siblings and other family members will get to sample their little chefs' creations with a graduation at the end of camp. This celebration will include active food stations in which campers will get to show off their new culinary skills. Corner Cooks' Summer Kids Culinary Camp will take place August 1-4 Monday - Wednesday from 9:30 a.m. to 1:30 p.m. The graduation party will take place on Thursday at 4:00 p.m. Make sure to call and secure your camper's spot today – the June session has already filled up and Corner Cooks expects spots to go quickly for the August one as well.
About Corner Cooks: Corner Cooks is a catering company that offers customizable event menus, as well as regular cooking classes and culinary events in its own kitchen facility. The catering company has a vast selection of menus, ranging from kids parties and team-building luncheons to cocktails parties and elegant plated dinners. Corner Cooks also hosts cooking classes where groups of 16 guests or more can get together and learn how make delicious meals. The most popular of the Corner Cooks menus, guests can completely tailor the class to their liking. The company was founded in 1999 by Betsy Simson, a former Creative Director in the advertising industry. Corner Cooks is located at 507 Chestnut St, Winnetka, IL. For more information, please visit www.cornercooks.com or call 847-441-0134.
The following recipe are in the style Chef Shirley Cheng of the Food Network
(Yields 4 servings)
For the sauce:
1 tsp fresh ginger mince
2 cloves garlic, minced(approx 1 tsp)
1 Tbsp canola oil
¼ cup light soy sauce
¼ cup mirin
¼ cup sake or white vermouth
2 Tbsp brown sugar, (plus ½ tsp brown sugar)
3 medium carrots, peeled and sliced on bias(approx 1 ¼ cups)
1 bunch broccoli, cut into florets(approx 2 cups)
2 Tbsp vegetable or peanut oil
2 green onions(white and green parts) thinly sliced
½ tsp kosher or coarse sea salt
2 lbs of beef skirt steak, cut into four steaks
Saute the garlic and ginger. Add garlic and ginger to sauce pan with soy sauce, mirin and 2 tablespoons brown sugar and stir together. Bring to a boil, then reduce heat and simmer uncovered, until slightly thickened for approx 5 min. Keep warm.
In medium saucepan of boiling water, blanch carrots until slightly tender, about 2 minutes. Add broccoli and continue boiling until all vegetables are tender, approx 1 ½ minutes more. Drain and reserve.
The following recipe in the style of Giada de Laurentiis, Food Network Vegetable Lasagna
(Yields 8 servings)
7 oz goat cheese
1/3 cup chopped pitted black olives
1 Tbsp chopped fresh thyme
½ Tbsp chopped fresh oregano
½ Tbsp chopped fresh basil
3 tsp minced garlic
4 cups of homemade or favorite store bought marinara sauce
1 pound no boil lasagna noodles
Freshly ground black pepper
2 small zucchini, diced
¾ cup red pepper, diced
¾ cup green pepper, diced
½ cup onion, diced
¼ cup grated Parmesan cheese
Heat oven to 350 degrees. Over medium heat, saute in olive oil, red pepper, green pepper and onion until tender, about 5 minutes.
Mix goat cheese, olives, thyme, basil, oregano and garlic in a bowl, and season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna noodle and season with black pepper. Spread ¼ of the following: goat cheese olive mixture and sprinkle with zucchini, red pepper, green pepper and onion and spread to cover. Repeat layers 3 times, finishing with pasta and sauce. Sprinkle with parmesan cheese on top. Spray a baking paper sheet with Pam and place over lasagna then cover with foil. Bake 40 minutes. Uncover and bake for 5 minutes or until top browns. Let stand 10 minutes and serve.
Note: If cutting lasagna while still hot, you may use an electric knife.