Hey Young Chefs!
Welcome to the 4th episode of my radio show, “Cool Kids Cook,” on the Voice America Kids network.
Today, I interviewed Joyce Wan, a children’s book author and illustrator, and founder of a stationery and gift company called Wanart. Ms. Joyce’s first children’s book is the adorable Greetings from Kiwi and Pear published by Blue Apple Books. Her next two children’s books are the best-selling You Are My Cupcake and We Belong Together published by Cartwheel/Scholastic in 2011. With six more books to be released within the next two years and the popularity of Wanart products, kids just cannot get enough of Ms. Joyce’s irresistible designs! Visit Ms. Joyce’s website at KiwiandPear.com.
A Tisket A Tasket What’s Inside My Basket?
In honor of today’s “Taste of New York” show, our secret ingredients are… Dragon Fruit and Longan!
Dragon Fruit Salad
1 dragon fruit, chilled
1/2 c. chopped fresh fruit (whatever is in season)
1 tbsp. mint chiffonade
1 tbsp. honey
Cut the dragon fruit in half and gently scoop out the center. Cut the scooped-out center into small chunks. Reserve the red dragon fruit shell. Place dragon fruit in a medium bowl with the other fresh chopped fruit and mint. Drizzle honey and toss together. Place the mixture inside the dragon fruit’s shell, using it as the bowl.
Chicken and Longan Lettuce Wraps
2 large chicken breasts, cubed
1 tbsp. vegetable oil
1 red bell pepper, diced
1 can longans, drained, rinsed, and diced
1/2 can water chestnuts, rinsed and diced
1 head iceberg or butter lettuce
2 tsp. soy sauce
1 tsp. corn starch
Wash and rinse lettuce and peel away the large leaves to use as wraps. Mix chicken with marinade. Stir-fry chicken in oil over high heat for 4-5 minutes. Add red bell pepper, longan, and water chestnuts. Stir-fry for about 1 minute. When sauce is thickened, spoon hot mixture into a lettuce leaf.
Basil Gorgonzola Almond Pesto
2 1/2 c. basil
1/2 c. arugula
1/2 c. olive oil
1/2 c. gorgonzola cheese
1/2 c. almonds
1/4 tsp. salt
1/4 tsp. pepper
Mix all ingredients together in a blender or food processor. Place on top of your favorite pasta.
“The Spice Detective!”
Today we’re investigating… herbs de provence! While in New York, I went to a spice store called Kalustyan’s, which was filled with hundreds of spices. What a sight! That is where I bought a nice bag of herbs de provence.
Herbs de Provence Roast Beef
3 lb. chuck roast
2 tbsp. olive oil
2 tbsp. herb de provence
2 tbsp. salt, divided
2 tsp. pepper
6 cloves garlic
4 c. beef stock, unsalted
1 c. trinity (bell peppers, onions, celery diced)
Preheat oven to 350 degrees. Cut slits into roast and stuff garlic cloves inside. Coat roast in olive oil and rub herb de provence, salt, and pepper. Sear on high heat for 2 minutes on each side. Place in roasting pan and pour in beef broth. Add trinity to broth. Roast for 4 hours or until roast falls apart.
Fried Stuffed Squash Blossoms
12-15 squash blossoms, rinsed, dried, and stamens/pistils removed
1 c. chevre (goat’s milk cheese)
1/4 c. marscapone (Italian cream cheese)
2 tsp. lemon thyme
6 tbsp. olive oil for frying
1 c. flour
1 egg, beaten
1 1/2 c. ginger ale
1/2 tsp. salt
In a bowl, thoroughly mix cheeses and thyme. Stuff 1-2 tsp. into squash blossom, twisting end of blossom closed. In a separate bowl, mix flour, egg, ginger ale, and salt to create the batter. It will be thin. Dip blossoms in batter and fry over medium high heat until golden brown. Optional: You can skip the batter and just pan-fry the blossoms in hot oil. Serves 2-3 per person.
Cool Kids Cook and Get Creative in the Kitchen!
Bon Appetit, Kid Chef Eliana