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, April 23, 2010

Homemade Fridge Pickles

Today we got together for kids cooking class to continue our knife skills. In the middle of class, this jar of pickles walked in attached to the hand of a dad. Wait. Does that sound like the pickles had legs? Well...they didn't. We needed them for our potato salad. We decided that we should make some pickles too. Did you know that pickles are made of cucumbers? Some kids don't know that. I bet you did.

Here's what you need:
One quart jar with lid
measuring spoons and cups
knife to cut cucumbers (if you are allowed...ask an adult!)
Food for Fridge Pickles:
2 large cucumbers
1/2 cup vinegar
1/2 tsp salt
1 cup water
1/2 tsp dill weed or seed
1 clove garlic (peel off skin and cut in half)
3-4 small red pepper flakes (optional)

Slice the cucumbers in 1/4 inch slices. We cut them in half first.
Put all the rest of the food ingredients in the glass jar. Be sure to stir it a little to dissolve the salt.

Fill up the jar with the cucumbers. If there is any uncovered pickles, be sure to fill up the rest of the jar with water.
Put on the lid tightly and put the jar in the fridge. The pickles will be ready to eat in about a week.

There you go!

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