Now that school’s over, parents and their children can take advantage of the summer break to bond and share fun experiences together. One of the fun and productive activities kids can do is learn how to cook food.
Award-winning celebrity chef Curtis Stone, the head judge on Lifetime’s sizzling new show Top Chef Jr., dishes out recipes that kids can easily make with the help of their moms and dads.
Chicken Cassoulet with Fennel and Bacon
Preparation time: 25 mins. | Cooking time: 1 hr. 20 mins | Serves: 4
Ingredients:
4 pcs whole chicken legs (thighs and drumsticks), excess fat removed
2 tsp olive oil
4 slices bacon, coarsely chopped
1 pc yellow onion, finely chopped
1 pc fennel bulb, trimmed, cut into 1/2-inch pieces
1 pc carrot, cut into 1/2-inch pieces
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh thyme
4 cloves garlic, finely chopped
2 tsp fennel seeds, ground with a mortar and pestle or spice grinder
1 cup reduced-sodium chicken broth
1 150-oz can cannellini beans, drained and rinsed
1/2 cup panko (Japanese bread crumbs)
1/3 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
Procedure:
1. Preheat the oven to 375°F.
2. Coat the chicken legs with olive oil and season with salt and pepper. Place the chicken legs on a large heavy rimmed baking sheet and roast for about 40 minutes, or until they are golden brown and barely pink at the bone when pierced with the tip of a small sharp knife and much of their fat has been rendered. Remove from the oven; leave the oven on.
3. Heat a large heavy skillet over medium heat. Add the bacon and cook, stirring occasionally, for about 8 minutes, or until crisp. Add the onions and cook, stirring occasionally, for about 5 minutes, or until tender. Add the fennel and carrots and cook, stirring occasionally, for about 5 minutes, or until tender. Stir in the rosemary, thyme, garlic, and ground fennel seeds and cook for about 2 minutes, or until fragrant. Stir in the broth and beans.
4. Transfer the bean mixture to a 13×9×2-inch baking dish. Nestle the chicken legs in the beans. In a small bowl, mix the panko and Parmesan cheese to blend. Sprinkle most of the panko mixture over the beans (don’t worry if the juices are soaked up by some of the crumbs) and the remainder over the chicken.
5. Bake for about 40 minutes, or until the bean mixture is bubbling all over and the panko topping is crisp and golden brown. Then let it stand for about 15 minutes before serving.
Mac and Cheese with Gruyere,
Cheddar, and Bacon
Preparation time: 15 mins. | Cooking time: 30 mins. | Serves: 8
Ingredients:
6 slices bacon, cut crosswise into 1/4-inch-wide strips
½ cup shallots, chopped
2 cloves garlic, finely chopped
2 tbsp all-purpose flour
3 ½ cups whole milk, or as needed
1 ½ cups heavy cream, or as needed
1 ½ cups Gruyère cheese, shredded (about 6 ounces)
1 ½ cups white Cheddar cheese, shredded (about 6 ounces)
1 pound penne
2 tbsp unsalted butter, melted, plus butter for the baking dish
2/3 cup panko (Japanese bread crumbs)
1/3 cup freshly grated Parmesan cheese
2 tbsp finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Procedure:
1. Heat a large heavy saucepan over medium-high heat. Add the bacon and cook, stirring often, for about 5 minutes, or until golden brown. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the drippings in the saucepan. Add the shallots to the saucepan and cook, stirring often, for about 2 minutes, or until translucent. Add the garlic and sauté for about 1 minute, or until fragrant.
2. Reduce the heat to medium-low, whisk in the flour, and cook, whisking, for about 1 minute. Gradually whisk in the milk and cream, then bring the sauce to a gentle simmer over medium heat and simmer, whisking often, for about 10 minutes (do not allow the sauce to boil). Reduce the heat to medium-low and gradually whisk in the Gruyère and Cheddar cheeses. Remove the pan from the heat and season the sauce to taste with salt and pepper; it will seem thin at this point.
3. Bring a large pot of salted water to a boil over high heat. Stir in the penne and cook, stirring often to prevent it from sticking together, for about 8 minutes, or until tender but still firm to the bite. Drain well.
4. Stir the penne into the hot cheese sauce. If the sauce becomes too thick, thin it as desired with more milk or cream. Stir in the reserved bacon. Season to taste with salt and pepper.
5. Position the broiler rack about 8 inches from the heat source and preheat the broiler. Butter a 3-quart baking dish or individual crocks. Spread the penne mixture in the baking dish.
6. In a small bowl, toss the panko, Parmesan cheese, parsley, and melted butter to mix well. Season with salt and sprinkle evenly over the penne. Broil, while watching closely, for about 2 minutes, or until the topping is golden brown. Let it stand at room temperature for 5 minutes before serving.
Exotic Fruit Salad Passion Fruit Granita
Preparation time: 2 hrs. 30 mins. | Serves: 4
Ingredients:
1/4 cup sugar
1 pound ripe passion fruit, halved
1 tbsp fresh lemon juice
1/2 pc pineapple, peeled, cored, and cut into bite-size pieces
1 pc papaya, peeled, seeded, and cut into bite-size pieces
1 pc mango, peeled, pitted, and cut into bite-size pieces
1 pc star fruit, cut into 1/4-inch-thick slices
4 pcs kiwis, cut into bite-size pieces
1 tbsp chopped fresh mint leaves (optional)
Procedure:
1. In a small heavy saucepan, stir 1 cup of water and sugar together over medium-low heat until the sugar dissolves. Slowly bring the syrup to a boil; then remove it from the heat and let it cool completely.
2. Spoon the passion fruit flesh into the cooled syrup and mix together. Stir in the lemon juice. Pour the passion fruit mixture into an 8-inch square baking dish and freeze it for about 30 minutes, or until the mixture is icy around the edges.
3. Using a large fork, stir the icy parts of the passion fruit mixture into the remaining mixture in the dish. Continue to freeze the mixture, stirring the edges into the center every 20 to 30 minutes, for about 1 1/2 hour longer, or until it is frozen. Using a large fork, scrape the frozen granita into flaky crystals. Cover and keep it frozen.
4. In a large bowl, gently toss the pineapple, papaya, mango, star fruit, and chopped mint (optional). Spoon the mixed fruit into serving bowls, and top each one with a large spoonful of granita. Garnish with mint sprigs, and serve.