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?!

Wednesday, July 21, 2010

New Chefs crankin' out the crust

Kids Cooking Classes are one of my favorite things to do. We've added some new chefs to our ranks. Welcome! We have to decide on blogging names for them, but what I can say is today they made a lot of really amazing Nacho Cups and Pizza Bites in our baking class. They learned so quickly that I assigned them some advanced homework. I think their mom will be seeing a lot of pizza flying out of that oven in the next few days. I am very excited with how well they remembered the temperatures that kill yeast, the functions of salt in dough, the techniques of cutting (from last week) and the safe way to clean a blade. For the second class, they sure are giving me reason to cheer! I'm so proud of them! So, appearing in random order, say hello to our new chefs...

Thanks for all the fun today guys! Lets keep it up! Oh...and special thanks to their mom, Nicole, for the opportunity to work with her amazing kids! Smoooches!

Monday, July 19, 2010

Homemade noodles

I had to post this tutorial of how to make noodles...because tomorrow in our kids cooking class we will be making them. Face wrote the recipe in his cooking journal. It made me break a big toothy grin when I saw him write it out. Why? Because I knew it was a one on one class we had done together...and whole grain noodles where now a part of his wholesome upbringing. We made chicken noodle soup and homemade ravioli. I wanted my children to learn how to make noodles without a hand cranked pasta machine. Why? Well, let's just say for argument's sake, they ever where to want pasta, not have dry noodle...and not have a pasta crank? What then? Rice? No...not if I can arm them with the mental ammo to make a good noodle. Use the noodle to make the noodles (so to speak). Look at these noodles...
Whole Grain Noodle dough
yield about 16 oz of noodles
2 cups high quality well ground high protein wheat flour ( I grind my own from Hard white wheat so I know it's fresh). You can use semolina flour or bread flour will also work if you don't have whole wheat flour
3 eggs or 3/4 cup egg whites
1 tsp salt if desired. (I use my all purpose seasoning blend)

Combine the flour and salt/seasoning. Dig a well in the flour and add the eggs.
With a fork, whisk the eggs into the flour forming a soft-batter type stuff, soft dough and then a nice rough dough.
Stir well. There may be a little flour left over that doesn't mix into the dough. make a rough ball out of the stuff that sticks together. I clear off my table top of any extra flour and funky dough. Lightly flour counter tops.
Knead the dough a few minutes until it gets well combined and a lot smoother. It will still look a little rough, but the whole wheat is just that way. Divide into two balls.

Take one of the balls of dough and roll it out on a well floured table top, about 1/2 inch thick and 2 feet long.
Fold dough into thirds like a travel brochure.
Roll out the dough again, on a well floured surface until it is about 3 feet long.

Repeat the folding step and roll one last time until it is very very thin, about 1/8 an inch or less. Mine is so thin you can almost see through it. A well floured table top will really help this process...but also some good muscles applying the pressure to the center of the rolling pin instead of the handles.
When rolled out, it is about 5 feet long.
With a sharp knife or pizza cutter, make the cuts for the noodles. Make sure you get through all of the dough and the noodles are about 1/4 inch wide and 12 inches long. Repeat the whole process with your second ball of dough.
Transfer the noodles to a drying rack and allow to air dry a few minutes. This is when I start my water boiling to cook noodles. If you want to allow them to air dry a few hours that works as well.

Bring a gallon of water to a rolling boil. Add plenty of salt to the water. Put the noodles in all at once and cook 2-4 minutes (depending on how long you let them dry). Drain and lightly drizzle with olive oil. Season as desired. Top with sauce or serve with cooked sausage, olives, tomatoes, cheese...whatever you love.

Spinach noodles: Use 1/2 cup thick spinach puree and 1/4 cup egg in the batter
Herb noodles: Use ground or fine minced herbs in the dough (about 1 tsp dry or 1T fresh)
Lemon pepper: Use zest of one lemon and 1/2 tsp fresh cracked pepper in the dough
Sun dried tomato: Use 3T Sun dried tomato pesto in the dough
Pink pasta: Add 1/2 cup beet juice and 1/4 cup egg to the dough in place of the straight egg
There you go.