A kids’ afternoon baking class–what a fun thing to do on the next early release day from MCPS schools, March 2, 1:30 – 4:30 p.m.! Chef Sheila gently guides children ages 10-14 in her home kitchen classroom as they learn the basics about measurement, food chemistry and working safely with heat sources. Your child’s suggestions are welcome for what to bake, including a cookie, a cake and a quick bread. Your child will go home with their share of the treats and all the recipes. For registration directions, click on the tab for Early Release Baking Classes.
Something fun to do on the afternoon of an early release day from school Jan. 25 and 26
Chef Sheila will open her kitchen to children (ages 13-17) who love to bake cookies, muffins and quick breads on Thursday afternoon. As usual, she honors special recipe requests, so let her know what baked goods your child is eager to learn to make. We will divide up the baked goods to take home, along with recipes.
On Friday afternoon, boys and girls (ages 8-12) will try out their apple pie baking skills. Everyone will go home with a 9-inch flaky, buttery double-crust apple pie they will construct in class and bake at home. A Pyrex glass pie plate and recipes are included in the fee.
Email Chef Sheila to let her know about your child’s food allergies, sensitivities and restrictions: crye4(at)aol(dot)com.
COOKING CLASS FEES
THURSDAY, JAN. 25, 1:30-4:30 p.m., for ages 13-17: Cookies, Muffins and Quick Breads;
FRIDAY, JAN. 26, 1:30-4:30 p.m., for ages 8-12: Apple Pie and Pie Crust Cookies
EACH 3-HOUR CLASS COSTS $75
When I was planning camp menus, one of the campers’ mothers mentioned that her children enjoy some of the milder vegetarian Ethiopian dishes. It was the perfect opportunity to try some of them, particularly because I just acquired a used copy of Teff Love, by Kittee Berns, via Amazon. Because Silver Spring has the highest concentration of Ethiopian businesses in the Washington area, I had no difficulty finding a source of special spices and both domestic and imported injera, the spongy, sour teff flour pancake used to mop up mouthfuls of stews and salad.
I especially liked the seasoned oil we made, called ye’quimem zeyet, using some Earth Balance buttery spread and vegetable oil. I’ll be using the remainder as a exotic component of stir fries and for finishing grilled fish.
Split peas in a mild sauce, stewed cabbage in a golden tomato sauce, and apple tempeh salad rounded out our platter.
These were definitely novel tastes for everyone, but they were inviting.
Eating with you hands! On the floor! How cool is that?
We finished the meal with chocolate-coconut sorbet, from The Perfect Scoop, by David Leibovitz. Although the campers enjoyed it, I wouldn’t make it again. This was the second camp where we tried the recipe, and both times the chocolate never really blended with the rest of the ingredients.
Ladybug and Holly loved all the attention from the campers. Today they seem low key, as though they are just saving their enthusiasm for when the kids come back again.