Hey Young Chefs!
Today’s interview is with Chef David Binkle. I met Chef David Binkle, the Food Service Director for Los Angeles Unified School District, at the Farm to Table International symposium here in New Orleans. Chef David Binkle is the Director of Food Services for the Los Angeles Unified School District. As a Certified Executive Chef, Certified Culinary Administrator, and Certified Executive Pastry Chef, he brings more than 30 years of experience as a senior food service administrator, corporate chef, culinary arts instructor and Food Services Director. He has transformed the typical school lunch into a tasty healthy meal for his students. 72% of the fresh produce they use comes from within 200 miles of downtown Los Angeles. First Lady Michelle Obama has declared LAUSD one of the healthiest school districts in the nation.
“A Tisket A Tasket What’s Inside My Basket?”
Today’s secret ingredient is… Kale. Here is a recipe for my “Sauteéd Veggie Medley.” I cooked this at my Crescent City Farmer’s Market demo this past weekend. I put it on top of focaccia or you could even mix it in with pasta.
3 tbsp. olive oil
2 cloves garlic, chopped
1 small head cauliflower, cut into small florets
2 c. kale or your favorite greens, chopped
6 Brussels sprouts, sliced
1 tbsp. fresh rosemary, chopped
1/4 c. basil, chopped
1 tsp. fresh oregano, chopped
1 tsp. fresh sage, chopped
1 tsp. fresh thyme
Salt and pepper to taste
In a large pan, sauté garlic briefly and add cauliflower, kale, and Brussels sprouts. Cook until kale is wilted and cauliflower is tender-crisp. Mix in herbs, salt, and pepper and sauté for one minute more. Serves 6-8.
In this segment, your food passport will take you around the world. We’ll explore a country’s food and culture, and I will give you a recipe to try.
Today’s food passport takes you to “Italy.” We’ve visited Italy before, but last time I highlighted pasta. This time, I’m highlighting bread! Here is a recipe for “Focaccia.” My dad and I made this bread together and it turned out delicious. It was so good we made it several times in the past week. We put the “Sauteed Veggie Medley” on top of this. Yum!
1 1/2 c. lukewarm water
1 packet active dry yeast
Pinch of sugar
3 tbsp. extra virgin olive oil
5 c. bread flour
2 tsp. salt
1 tsp. water (if necessary)
1 tbsp. rosemary or chopped sage
2 tbsp. Italian seasoning
4 tbsp. extra virgin olive oil
4 garlic cloves, minced
Add dry yeast and sugar to lukewarm water. Stir. Let sit for about 10 minutes unit yeast foams. Mix in olive oil. Sift flour and salt together in large bowl. Make a well in center. Pour yeast mixture in center of flour. Mix into a soft dough or use dough hook with stand mixer and mix at low speed for couple minutes. Let rest about 5 minutes.
Knead dough for about 10 minutes or in stand mixer using dough hook. Add a teaspoon of water if necessary. Form dough into a ball and place in a lightly oiled bowl. Cover bowl with plastic wrap and place in warm dry area for about 1 1/2 hours to let dough proof, or double in size.
Punch down dough and knead in rosemary or sage. Divide into two balls. Lightly oil two 10 inch round cake pans for foccacia or two small rectangular baking sheets for flat bread.
Roll out the two dough balls to shape of pans. A thicker dough will be more like focaccia and a thinner dough will be more like flat bread. Cover with lightly oiled plastic wrap and set aside 30 minutes to proof again.
Uncover dough in pans and poke dough with fingers to make dimples. Cover with plastic wrap and let rise again until doubled in size.
Preheat oven to 400 degrees.
Uncover dough and drizzle olive oil and brush over entire surface. Sprinkle garlic and Italian seasoning on surface of dough. Bake for about 25 minutes or until golden brown. Remove from pans and let cool on wire rack.
“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 Ayom Ayom for guessing “Watermelon Radish!”
It’s Snacktivity Time! Here, I give you fun easy breezy snack ideas. Today’s Snacktivity is… “Pomegranate Lemonade.” This lemonade is so delicious and addictive!
1 c. lemon juice, freshly squeezed
2 c. pomegranate juice
2 c. simple syrup
2 c. water
2 c. ice cubes
Mix all ingredients in a large pitcher. Serve over ice with a straw. Enjoy! Makes 4 quarts.
Hey young chefs! You’re listening to the Voice America Kids Network. This is Kid Chef Eliana and it’s time for “Creative Cuisine.” This is my recipe for “Farmer’s Market Tomato Sauce.” I created this tomato sauce at my Crescent City Farmer’s Market demothis past weekend. This tomato sauce is rockin’!
2 tbsp. olive oil
1/2 medium onion, chopped
4 small cloves garlic, chopped
4 large tomatoes, diced
2 tbsp. fresh basil, chiffonade
1 tbsp. fresh oregano, chopped
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh thyme
1 tbsp. Italian seasoning
1 tsp. sea salt
1/2 tsp. black pepper
1 tbsp. honey
In a large pot over medium heat, sauté onions and garlic. Add tomatoes and cook until tomatoes break down. Mix in herbs, spices, and honey. Cook for about 10 more minutes. Serves 4.
Here is a fun kitchen-related crafts. Today’s cookin’ craft is how to make an “Edible Snowflake.”
1 6-8” tortilla
Butter cooking spray
Sparkly sanding sugars or sugar
Step 1: Warm tortilla in microwave to soften it up and preheat oven to 400 degrees.
Step 2: Fold in half, in half again, and in half one last time, folding the tortilla into sixths. Cut your snowflake design into the tortilla.
Step 3: Spray with butter cooking spray or brush with melted butter.
Step 4: Sprinkle with colored sanding sugars or granulated sugar.
Step 5: Bake for 10 minutes.
That’s all for this week!
Kid Chef Eliana