Now, I’m excited to introduce our 4th Anniversary special guest, Selmelier Mark Bitterman.
A leading expert on artisan-made salt, chocolate, and cocktail bitters, Selmelier Mark Bitterman has clientele ranging from top chefs to food manufacturers to home cooks. The selmelier is to salt what the sommelier is to wine, providing information and expertise that helps diners, chefs, and retailers to get the best possible results from their food, restaurants, and stores. Mark leads salt-inspired dinners at many celebrated restaurants and lectures at culinary schools such as the French Culinary Institute, the Institute of Culinary Education, and Le Cordon Bleu. Mark has been developing recipes and consulting with various chefs, restaurants, and culinary institutions since 2006.
“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is Lavender.
Here is a recipe for my “Lemon Thyme Lavender Lemonade.” This is a very refreshing and tasty lemonade that’s a perfect summer treat.
1 c. simple syrup
1 tsp. culinary lavender
6 c. water
1/4 c. lemon juice
Handful of lemon thyme
Add lavender to simple syrup and let sit for 10 minutes. Strain simple syrup.
In a large pitcher, add water, simple syrup, lemon juice, and lemon thyme. Mix thoroughly. Serve cold.
Optional: Let sit in refrigerator overnight to allow the herbs to infuse the lemonade.
“Figure Out This Food!”
I have a game on my Facebook page called “Figure Out This Food.” I post a close-up of a food item and the first three guesses get a shout-out here. Congratulations to Sokhoeun Chau for guessing “Sweet Potatoes.”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Banana Ice Cream.” This ice cream is the simplest ice cream ever because it only takes two ingredients
2 bananas, peeled and cut into chunks
2 tbsp. milk (can use almond, soy, etc.)
Place banana chunks on a plate and freeze for 2 hours. Remove frozen banana chunks from freezer and place in a blender with milk. Blend until smooth and creamy. Serves 2.
Optional: Fold in chocolate chips, peanut butter, nuts, etc. You can even top the “ice cream” with chocolate syrup and sprinkles.
This is a recipe for my “Mini Chicken Pot Pies.” This is a great recipe I created using leftovers from the night before!
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. chicken broth
1 c. milk
2 c. roasted chicken, diced
1 c. roasted carrots, cut into small chunks
1 c. roasted potatoes, diced
Salt to taste
2 sheets puff pastry, thawed
Preheat oven to 400 degrees. In a large pan over medium heat, melt butter. Add flour and stir until thoroughly combined, creating a roux. Add chicken broth and milk. Stir until combined. Mix in roasted chicken, carrots, and potatoes. Add salt to taste. Place 6 ramekins on a baking sheet. Pour mixture into small ramekins. Cut puff pastry into circles about 1/4″ bigger than the ramekins. Place circles over ramekins. Press the puff pastry to the sides of the ramekins so that they stay in place. Cut 4 slits in the shape of a plus sign into the top of the puff pastry. Bake in oven for 15 minutes. Serves 6.
Here is a fun kitchen-related craft. Today’s kitchen craft is how to make “Giant Paper Popsicles.”
Colored card stock
Giant popsicle sticks
Step 1: Cut colored cardstock into the shape of a giant popsicle.
Step 2: Cut different shapes such as circles, squares, and zig zag lines for your popsicle.
Step 3: Glue the shapes onto your popsicle to create cool designs.
Step 4: Glue the giant popsicle stick to the back of the giant popsicle. Enjoy your creation!
That’s all for this week!
Kid Chef Eliana