What are we about here at Bakeroose?

Chef Stephanie Petersen is know as Chef Tess Bakeresse. She is joined in her cooking adventures here on the Bakeroose blog by her two sons, Little Man and Face. We also have regular posts from other Little Chefs who share their cooking adventures. Our kid's blog is a help to moms, grandmas, grandpas and caregivers. We want to help a whole new generation of cooks get excited about the culinary world. If you cook together and have the desire to join our Bakeroose, feel free to send an email to Chef Stephanie Petersen (chef-tess@hotmail.com). If we like what we see, we'll add your story! That simple. If you homeschool, welcome! We have a twice monthly bakeroose class that will be highlighted on this blog as a way to incorporate food science into your child's education. We hope you want to come back again and again. Even better, we hope you like it enough to want to share your cooking experiences and anything you learn along the way! We are so excited to hear from you! Chef Stephanie's main blog is http://www.cheftessbakeresse..com/

Cooking class information can be found here:

Kids Cooking Classes

Any class Chef Tess teaches with kids will usually be added here automatically! So...how cool is that?!

Friday, March 26, 2010

UFO Alien Egg Ships

It's crazy how easy these are to make and how fun! We take hamburger buns, any number, just depending on how many we want to serve. Then we have that same number of whole eggs as there are buns.
Open up the buns. Put the bottom on a sheet pan. Have an adult turn on the oven to 350 degrees.
Put the tops of the hamburger buns in a pile.

With a small round cookie or biscuit cutter, cut a circle out of the top of the hamburger bun.

We eat the inside circle while the buns are baking.
place a tablespoon of bacon bits in the bun or shredded cheese. Salt and pepper if you want it to taste really good. Just a little sprinkle.
Bake uncovered 15-20 minutes, until egg is cooked. We like ours a little runny because it really doesn remind us of aliens. If you want a well done alien, wait the full 20 minutes.
There you go.

Wednesday, March 17, 2010

Biscuit Quiche Muffins

Chef Tess here. How are all my little chefs? This morning, with Spring Break in full swing I was excited to make some breakfast with the kids. I love days when we don't have to rush off in the magic mini van and defy laws of nature to make it to school in one piece with our sanity in tact and homework papers trailing the highway behind us. It may not really be that bad, but it feels that bad. Slower days mean breakfasts like this biscuit and quiche muffin. The first time I saw these it was at a dear friend's house. Face and Little Man gobbled them up and begged for more. We've loved them ever since. Thank you Heather!
I like mine made with Crisp buttery French Onion biscuits on the bottom and Swiss cheese, bacon, bell peppers and egg nestled in between the outer crust. You don't have to use the French onion biscuit mix, you can just use regular plain baking mix. It is simple to make. I used my French Onion biscuit mix this morning. (technical difficulties...please see "Make a Mix" section of my main blog for the full recipe http://cheftessbakeresse.blogspot.com ).
4 cups of the mix with 1 cup of buttermilk. Mix lightly and then roll out to 1/2 inch thickness using 1/2 cup of flour on your counter top. (If you don't want to make the biscuits from scratch, you can use the tubes of pre-made biscuit dough. They aren't all natural, but they work.)
Cut 12, 2 inch circles with a biscuit cutter. Lightly oil a muffin tin and place the dough in the bottom of each cup, like a crust. The same way we made the pizza muffin bites.
You will also need:
4 slices of bacon, sliced in 3 pieces (total 12 small pieces)
3 eggs, beat well
1/4 bell pepper, chopped fine (if you like bell pepper)
12 1 inch squares of Swiss cheese (or any cheese you like)
Every time I told my son Face to,"cut the cheese again"...he laughed in hysterics. Seems my husband Ace has been teaching him some slang terms. Tisk, tisk. Your cheese should look like this. In squares that will cover the top of the muffins.
Put pieces of bacon and bell pepper in each cup.
Fill cup with 1 Tablespoon scrambled egg.
Put a nice little cheese top on the whole deal-eee-oh. Like a lid.
Have an adult turn on the oven to 425 degrees. Adults should do the oven stuff unless you have specific instructions that it is okay to use it. Bake 425 degrees 13-15 minutes. Serve warm. Any left overs need to go in the fridge. You know I want you to have a good time and not be all woozy from eating food that has been left out too long. Much longer than an hour and a half, and I wouldn't eat it. Use the fridge. Love it. If this really makes it that long. It may not...Yields 12.
There you go.

Tuesday, March 16, 2010

Bubu's fruit salad.

Hi all from one of the little chefs!!! My bubu (pronounced BOO-BOO), which means 'grandma' in Marshallese, (My grandparents went to the Marshall islands for one of their missions.) came over one time and we were trying make a dish sorta like this and she told us what we should put in it. It's really good. ;) About 6/8 of us like it. Here's the recipe:

Bubu's fruit salad
1 Lb (16 oz) cottage cheese
1 8 oz (226g) whipped or "cool" whip
2 11 oz (311g) or 1 22 oz can mandarin oranges
1 box of flavored gelatin or jello

Now the only thing you need to do is put all of the ingredients in a bowl and put in fridge until you are ready to serve. Here are the pictures of me making it:
The ingredients.

And stir it all up!!!! (make sure that NO white is showing and that there isn't to much pink in one spot)

And the finished product!

And Dad tasting!!!! Hope you all like it!! I know I do!!! There you go.

Fox 10 Bakeroose Cooking Segment! Way to go girls!!

Friday, March 12, 2010

Bakaroose Spaghetti and Spice Basics

Chef Tess and our two newest chefs will be on Fox 10 AZ AM on Tuesday morning at 9:45. If you would like to get some ideas of things to cook with your kids during spring break, this is a good one to watch. The Bakeroose got together today for our second class. This is where we are starting to learn about herbs and spices and some basic cooking skills like how to cook noodles to perfection. If someone handed you a few jars of tomato sauce and said, "Make spaghetti", could you? That was what we wanted to learn. We also where just excited as ever to see each other again!

Spaghetti sauce:
1 Tablespoon oil
One large onion
1 shallot, chopped fine
2 cloves garlic, minced
40 oz tomato sauce
Italian herbs and spices (we are learning to smell and use by "feeling")
salt and pepper

We cooked the onions and shallots over medium heat with the oil until they where about clear. Then we added the garlic. In this way, we keep the garlic from getting all nasty and burned. That is good. We learned that onions,shallots, and garlic help clean out your blood. Most of the herbs and spices used in food are good to help your body digest food! So, not only does adding herbs and spices make food taste better, it's better for your body. That's cool right?

Here are some of the spices and herbs we used. Mom (Tess) showed us how to crush spices, let us smell a ton of spices and herbs, and told us how to tell which ones went together. Starting with Italian herbs and spices today, but she gave us homework. Homework?!! Yes. Spring break is for geeks...she says. We have to make a pasta salad using the herb and spice list she gave us and make it so that the spices and herbs work together. It will be fun to see how we do.
We learned the difference between a spice and an herb. Spices are the seeds and bark of culinary aromatic plants. Herbs are the leaves, stems and flowers. Did you know there was a difference? When someone says herbs and spices they aren't talking about the same parts of a plant.
The Italian herbs we smelled and then used in sauce today are:
Oregano, rosemary and basil. Mom says there are a lot more. Can you think of some? Marjoram and thyme also work with Italian food. The spices we smelled today where black pepper and fennel. There are a lot more though. Cumin we smelled, but didn't use because it goes in Mexican dishes better than Italian. Isn't that good to know?

We learned what boiling water looks like. It has big fat bubbles with chins on it. When it gets hot like that, we had an adult put the noodles in the water. It's important to add salt to the water, not only to help it boil, but also to add flavor to the noodles. Reading the noodle package is good to know how long to cook the noodle. You know what else helps? Taking one piece out when it looks like it's close to being done. Let it cool a bit, and then taste it. If it isn't hard, it's done.
We had a draining system already set up before we cooked the noodles. When they where ready we drained them right away.
Have an adult move boiling water pots and drain the noodles. Don't get burned!!
Mom told us that once the onions where clear and the garlic wasn't brown, to add a small amount of tomato sauce or paste to the onions, along with the herbs and spices. We stirred and stirred the small amount with the onions and stuff until it got nice and slightly browned. This is a very important step for nice sweet sauce without adding sugar. It gives perfect flavor to the sauce too.

This was the hardest part...waiting. It took about 5-7 minutes. That sauce smelled so good we wanted to just suck it down.
Finally we added the rest of the sauce.
Mom added some lemon zest with her grater. Lemon? Yes.

What does adding lemon zest to spaghetti sauce do? It makes it freaky good! Well, it makes it taste fresh and bright.

What do you know about salt? We saw French Grey Sea Salt...

Regular Kosher Salt...
Salt not only adds flavor, but it helps things not get moldy so fast. It kills germs. Mom says that it is used in a lot of things, like cheese and some meats to help preserve them. Pickles have a lot of salt. We are going to read about Jesus and what he said about being the salt of the earth. I'm excited to hear His thoughts on salt. What do you think?
Salt in cheese, piled on spaghetti with our sauce...

Can we eat it yet?!
Yes. Yes we can. It was crazy good.

One of our chefs had four plates full and cleaned them every time. She sat next to my mom, and it made mom very happy.
There you go. Try spaghetti sauce without using a pre-made jar. We dare you!

Saturday, March 6, 2010

Flight School

I got to go to a flight school for Cub Scouts this week. It isn't cooking, but it sure does involve a lot of math to fly a plane and a lot of practice. Just like learning to cook, but without that apron.
Did you know that you can get a pilot's license as early as age 16?! I had no idea I could fly and drive at that age. Either did mom. It kind of freaked her out. Will I go to flight school? I'm not sure.

The best part was getting to get into the cockpit and really get a feel for it.

That's all folks. We had a great time. Thanks scout leaders! Oh...and Matt and Steve the tour guides at the school. Great job!

Monday, March 1, 2010

Ganache Glaze

So, when we had our cooking class last week, Chef Tess gave us a box of Chocolate Toffee Buttermilk Cake Mix and today we made the Ganache Glaze. Mom took some pictures of us making it:

                   This is us trying to figure out a part of the recipe.

                 This is me, sneaking a piece of chocolate. (it was good.)

                                            Stirring the chocolate.
                                       Us girls, licking some chocolate.
                                                          "Icing" the cake.
                                   And. . . TU-DAH!!! The finished cake.
We haven't eaten any cake, but we did have some scraps of it with some "icing" on it. It's really good!! So, thanks Chef Tess!! It's a really great recipe!!! There you go! :D