mike_axinn | DooF

Wonderful Homemade Wontons

by Betsy (age 10) and the Chow Bella Kids

Wontons really are wonderful! Their name sounds like they weigh a ton, but luckily they don’t — so you can eat lots of them. We looked up “wonton” at the Food Timeline and learned that the name comes from the Chinese for “little stuffed dumpling.”

Making a yummy after-school snack is as easy as 1-2-3-WONTON!

They’re light and yummy and filled with fresh flavors. And they’re good for you too!

Wontons are super-fun and easy to make.

In case you want a preview, this is how you do it:

So, you get your own wonton dough and stuff it with sausage. Then you just simmer your wontons for a few minutes. “Simmer” means to cook them gently in heated water that’s barely bubbling. Then put them on a plate with carrots — make them look really pretty. Then dip your wonderful wontons in soy sauce (or not) and start snacking!

Easy, right? Tastes great too!

So what are you waiting for? Wontons are a ton of fun!

Wontons are as much fun to make as they are to eat!

A Super-Simple Recipe for Wonderful Wontons

Makes 32 super-yummy wontons

What you need

Ingredients:

•1 pound sausage w/Asian seasoning (available at Whole Foods)

•1 large egg white

•32 wonton wrappers (one package)

•6 cups water for cooking

•Soy sauce for serving

•1 cup shredded carrots for serving

Equipment needed: fork, medium mixing bowl, pastry brush, skimmer and large pot.

What you need to know:

1.Put the chicken sausage in a bowl and break apart with a fork.

2. Put the egg white into a small bowl and beat lightly with a fork.

3. Lightly dust a baking pan (your work area) with flour. Lay a wonton wrapper flat. Place a rounded teaspoon of the meat in the middle. Dip a pastry brush into the egg wash and brush the wrapper around the meat.

4. Fold the wrapper over the meat, lining up the corners to form a triangle. Press the wrapper together, but don’t press on the meat. As you’re pressing the wrapper, push out big air bubbles inside. Now that you know how to do it, make 31 more won-tons.

5. Have an adult cook the won-tons in a pot of simmering water on the stove. Put several in a large pot and simmer for about five minutes. Use a skimmer to lift them into a colander to drain. Add shredded carrots to a small plate. Set won-tons on top and serve with soy sauce.

6. Have fun eating your wonderful wontons!

Editor’s Note: This post was inspired by the live blogging at DooF-a-Palooza 2011.

The DooF Kids’ Food Blogging Program was founded by DooF Culinary Creative Director,
Laura Martin Bacon — and is continuing its DooFy action at Chow Bella Kids under the expert supervision and guidance of Elaine Smit. For more of Elaine’s work, please visit http://www.chowbellakids.net

Ready, Set, Bag!

One of our favorite moments at DooF-a-Palooza 2011 was the Ready, Set, Bag competition between Marketing Manager Perri Kramer, from our wonderful event sponsor Whole Foods, and Vivek Khuller, a Silicon Valley CEO who, to my knowledge, had never lost at anything! This competition had EVERYTHING: emceed by Bay Area culinary great Joey Altman, and judged by filmmaker Justine Jacob, whose documentary, Ready, Set, Bag was the inspiration for the competition, it was a true nail-biter, with a shocking and unexpected result, and a fine example of sportsmanship by all the competitors.

For more information about Ready, Set, Bag, visit readysetbag.com

DooFy Mission: ZeBot!

by Y-SpaceAlien Planet-DooF

What’s DooFy and striped and curious all over?

Give up? It’s my best buddy and fellow culinary explorer, ZeBot Planet-DooF!

Why is a fuzzy zebra from outer space hanging out in farmers’ market vegetable bins, artisanal cheese shops and specialty spice racks?

Because he’s on a DooFy mission to explore colorful new ways to jazz up the freshest recipes in the galaxy – and have tons of fun doing it!

Spice up your life with colorful seasonings like these: they add amazing flavor to just about EVERYTHING!

ZeBot has beamed himself down from our DooFian galaxy to team up with me for the biggest-ever culinary exploration of Planet Earth.

We’re cruising around the planet in our space-and-time-traveling GastroPod on a quest to learn about food from every possible perspective: from flavors and recipes to science, history and culture.

Recently, we visited the Fancy Food Show in Washington, D.C., where we discovered some of the most amazing foods on the planet.

The fungus among us (a.k.a. "mushrooms") offer a galaxy of delicious possibilities!

On Planet Earth, it's usually specially trained dogs or hungry pigs who hunt for truffles -- but DooFian zebras can find them too!

How does ZeBot feel about olives? "OLOVE them!" he says (punnily, as usual).

Say "cheese," ZeBot -- it has TONS of calcium!

A close culinary encounter with another creature from outer space!

Of course, when it comes to healthy, great-tasting food, ZeBot and I are in search of ALL the answers.

As any kid will tell you, the best way to find answers is to ask lots of questions — and one of a DooFian’s favorite ways to do it is with riddles.

Here’s an example:

“Some people think I’m a vegetable, but I’m really a fruit. I taste great raw in salads or on sandwiches, or you can cook me to make pasta sauce or ketchup. Who am I?”

For the answer to this and other edible riddles (plus some cool recipes), check out our latest DooFy adventure on Planet W-S:

Riddle Me This: Fun with Fruits & Veggies

And stay tuned for more exciting adventures: next up is a DooFy encounter of the vintage kind!

ZeBot’s photos courtesy of Sheila and Ri Crye.

Tomato Tomahto

Tomato or tomahto? Fruit or vegetable? Once again, DooF tackles the big questions in this latest DooF on Wheels source to table journey, this time in quest of green, red, yellow, striped and even pink tomatoes. Walk among the vines as Farmer Joe of Terra Bella farms in Pleasanton explains how striped tomatoes evolved then follow him to the Pleasanton farmers’ market where tomato experts large and small, including a rare Australian tomato shepherd, bark out their responses to our Doofy questions.

All Kinds of Apples

DooF took another backwards journey from the Ferry Building Farmers’ Market in San Francisco, where apples are sold, to DeVoto Gardens, which grows over 50 varieties. In this video, the DooF kids find out what kinds of apples the people at the market like to eat then get to taste some amazing and lesser-known kinds of apples that most people have never heard of.

Did you know that there was such a thing as a Hawaiian apple? And it tastes just like, well, watch and also learn how an apple a day (or eight of them) may actually keep the doctor away.

DooF On Wheels – Pleasant Hill

This market was hosted by Lauren and Alexa from DooF, and as you can tell from the video,
included a musical soundtrack by a very talented steel drum player. We visited with many
kids and families on this day, and especially engaged many in the 60-second challenge
to arrange all of the parts of plants (from seed, to flower, stem, and root) in their correct
order for a prize!

This market was sunny and warm and we had lots of young visitors stop by. The wheel
of food and 60 second garden challenge were a big hit and our participants, especially
their parents, were very excited to find out the prize for playing was a healthy
applesauce or juice.

The Pilgrim Chef in a Magical Kitchen – Part 1

by Y-SpaceAlien Planet-DooF, age 11 & 1111

Once upon a time, in a Planet Earth kingdom known as Spain,

there lived a little girl who believed in magic.

Magic was something that grew in Najat’s backyard gardens and orchards.

It turned tiny seeds into ripe fruits and vegetables alive with color.

And kindled sparks into fire that transformed flour and water into golden loaves of bread.

Najat could see magic in her mother’s hands as she stirred simmering pots on the stovetop.

Taste it in soups fragrant with spices –

and seasoned with a secret ingredient

called love.

Magic nourished her body and soul.

From the time she was very small, Najat knew she was destined to be a pilgrim chef.

A pilgrim is someone who goes on a journey in search of magic.

And a chef is the kitchen’s master magician.

The destination for her journey was a mystery,

but Najat was certain that taking the first steps

would illuminate the pathway

to her magic.

The voyage itself would show her the right way to go.

And so she began.

She left her village in the Spanish countryside to travel around the globe.

As Najat explored the Middle East and Latin America,

she learned recipes for programs that helped keep children safe and happy,

so that they could grow up to achieve their dreams.

She discovered the magic of London theaters,

where dreams became real every time a velvet curtain rose.

Her pilgrimage continued through a landscape of legendary kitchens.

Najat apprenticed at enchanted restaurants whose names and places and chefs

sounded like an incantation:

Alinea, Chicago, Achatz,

Noma, Copenhagen, Redzepi,

French Laundry, Napa Valley, Keller, Manhattan, Per Se…

Najat learned to conjure extraordinary dishes

that breathed life and laughter into everyone who gathered around the table.

And as she nourished the people around her,

Najat’s love for life grew so powerful

that she created magic from deep inside herself:

a beautiful little girl.

She called her daughter Nur, which means “light.”

One day, as Najat danced

in the brilliance of her daughter’s smile,

she heard a quiet voice

from somewhere deep inside her soul.

To bring Nur all the possibilities the world had to offer,

Najat needed to go in search of the master

who would reveal the kitchen’s most profound secrets:

Chef Ferran Adrià.

Her journey must continue.

The workshop of a great culinary wizard

is too wild and dangerous for small children,

so Najat brought Nur to a special place

where the little girl would be surrounded by people who loved her.

Najat gathered a few shimmering drops of her daughter’s light and energy,

tucked them deep inside her heart –

and began again.

To be continued…

Photos and images courtesy of Najat Kaanache Amghiraf

Exceptions:

“Food Dream” image is a random treasure from cyberspace.

“Soup” photo is a gift from Aunt Dorothy: http://bit.ly/bKr9qg

Super-Scrumptious Peach Melba

by Elaine (a grown-up) with Ty, age 8 & Emily, age 7 1/2

A perfect ripe peach has few equals! Last year, while creating fun great tasting recipes using peaches for our kids cooking camp, I discovered Peach Melba.

The ingredients are simple, just peaches, simple syrup infused with a vanilla bean and lemon
juice, drizzled with fresh made raspberry sauce. Oh, yes and don’t forget the vanilla ice cream – from scratch if you are cooking with us.

Simmer peaches in simple syrup for a few minutes with some lemon juice and vanilla bean.

Let the peaches cool a bit before handling them.

The raspberry sauce was so easy to make and fun. The kids love pushing the raspberry mixture through the sieve.

Our Recipe for Peach Melba

The Peach Melba was such a hit last year we just had to bring it back for the kids in our summer cooking camp this year. It amazing how a few simple ingredients create such big flavor.

Ingredients

Peaches:

3 cups water
3-1/2 cups sugar
1 vanilla pod, split lengthwise
2 tablespoons lemon juice
8 peaches

Raspberry sauce:

3 cups raspberries
1/4 cup confectioners’ sugar
1 tablespoon lemon juice

To serve:

1 large tub vanilla ice cream

Directions

1. Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.

2. Cut the peaches in half, and poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Remove them to a plate with a slotted spoon.

3. When all the peaches are poached, let them cool a bit and then peel off their skins. Set aside.

4. To make the raspberry sauce, crush the raspberries, confectioners’ sugar, and lemon juice in a blender or use a potato masher and have some fun mashing the raspberry mixture in a medium sized bowl.. Push the mixture through a sieve to remove the pits and pour the puree small cup.

5. To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop of ice cream pour some raspberry sauce over each serving.

Peachy Keen: A Kids’ -Eye View

I Made Peach Melba by Ty, age 8

First we cut the peaches. Next we boiled the peaches with lemon juice. Then we took off the skin. Last we ate it. I liked it!

Making Peach Melba by Emily, age 71/2

You need:

3 cups water. 3 1/2 cups sugar. 1 vanilla pod, split lengthwise. 2 tablespoons lemon juice. 8 peaches.

What I think: It is very good. You have to try it!

Editor’s Note: This post was inspired by the live blogging at DooF-a-Palooza 2011.

Emily’s Cool Watermelon Granita

by Emily, age 7 1/2

How I cool off with watermelons:

I had never eaten a watermelon granita before.

But now I have.

It was a good drink.

It is easy to make.

I think it is fun to make.

It was great!

The perfect summer treat! Don't you feeler cooler already?

Watermelon Granita

Ingredients
• 4 cups cubed seedless watermelon
• 1/2 cup sugar
• 1 tablespoon fresh lime juice

Preparation
• Purée all ingredients in a blender until smooth. Pour into a 9x9x2″ metal baking pan. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes.

Editor’s Note: This post was inspired by the live blogging at DooF-a-Palooza 2011.

Tacos with Ted

by Ted, age 9 1/2

I made tacos from scratch at the Chow Bella Kids cooking camp today.

The first thing we did was split up into two groups. My team did the seasoning for a roast beef or something and then we put all those spices in a bowl.

Just so you know, they smelled gross.

Then we did the tortillas and put them together and that is the story of how I made tacos from scratch.

I like them. Homemade tacos are the greatest!

Want to make your own awesome tacos? Look under the photo for our recipe!

Homemade tacos turn any day into a fiesta: try them yourself and see!

Taco Buffet

What you need:

Homemade Seasoning Mix

•2 tsp powdered minced onion
•1 tsp salt
•1 tsp chili powder
•1/2 tsp cornstarch
•1/2 tsp crushed red peppers
•1/2 tsp garlic powder
•1/4 tsp oregano
•1/2 tsp ground cumin

Taco
•1 pound ground beef
•1/4 to 1/2 cup water
•lettuce, shredded
•cheddar cheese, shredded
•onion, chopped
•tomatoes, chopped
•corn tortillas (see next recipe)

What you need to know:

Seasoning mix
Combine seasoning ingredients in a small bowl or container and set aside.

Tacos
Brown ground beef and drain off fat. Add water and dry seasoning mixture. Bring to a boil and let simmer for 20-25 minutes. Serve on fresh tortillas topped with your favorite vegetables and sauce.

Editor’s Note: This post was inspired by the live blogging at DooF-a-Palooza 2011.