How about doing something fun on the afternoon of an early release day from school next week?
Chef Sheila will open her kitchen to children (ages 8-12) 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. Recipes will go home.
On Friday afternoon, older youth (ages 13-17) will try out their apple pie baking skills. Everyone will go home with a 9-inch flaky, buttery double-crust apple pie. Depending on how quickly the young people work, the pies may be baked during class or will go home to be baked there. 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, NOV. 9, 1:30-4:30 p.m., for ages 8-12: Cookies, Muffins and Quick Breads;
FRIDAY, NOV. 10, 1:30-4:30 p.m., for ages 13-17: Apple Pie and Pie Crust Cookies
EACH 3-HOUR CLASS COSTS $75
The adult chefs worried about how to prepare enough oven-roasted, garlicky potato wedges to give up to 20 cooking club members a sample. Would we be able to split five pounds of potatoes between two baking sheets in a single layer? Should we use aluminum foil, parchment paper or Silpat?
On Monday Chef Crye used aluminum foil but did not oil it, thinking that the potatoes had been tossed in plenty of oil. Mistake! The potatoes stuck to the foil, and it tore when the finished potatoes were scraped out.
On Tuesday she tried oiling teflon-coated baking sheets with similar results. The young people said that the potatoes tasted wonderful, but they looked like hash browns.
Here is Team Silver Spoon’s amusing menu:
The consensus is: Line the baking sheets with aluminum foil, and oil it. Remove the “fries” with a silicone spatula, rather than a metal one.