Kitchen Confidence Spring 2024 Recipes

Kitchen Confidence

Recipes

(Scroll down for weekly class recipes)

Week 1 - Breakfast

Cinnamon Raisin Biscuits

Ingredients

Hello everyone. Welcome to Kitchen Confidence Spring 2024! II'm thrilled to start this culinary journey with you.

In this course, we'll explore a different from-scratch dish each week, starting with breakfast, then lunch, and dinner, dedicating two weeks to each. We'll spend the last two weeks on appetizers/snacks and desserts. Each week, students will learn a new skill or get acquainted with a different kitchen tool. We’ll continue to enhance these skills and introduce additional skills and tools as the course progresses.

In our first week, we dove into a simple biscuit recipe with an interesting twist! This was our introduction to several fundamental culinary skills that will be valuable throughout the course. These skills include reading and interpreting recipes, gathering the necessary tools and ingredients, accurately measuring and mixing ingredients using the correct tools, maintaining an organized workspace, and ensuring kitchen safety and cleanliness.

I'm looking forward to seeing the wonderful dishes students will create together as they develop their culinary skills! ~~Jason

Recipe

10 tablespoons unsalted butter cut into ½-inch pieces and chilled)

3 cups (15 ounces/425 grams) all-purpose flour

½ cup (3½ ounces/99 grams) sugar

1 teaspoon cinnamon

2 teaspoons baking powder

½ teaspoon baking soda

1 ¼ teaspoons table salt

1½ cups (7 ½ ounces/213 grams) raisins

1 ⅔ cups buttermilk, chilled

Instructions

Heat oven to 400°. Brush bottom and sides of 8-inch square baking pan with melted butter.
Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in large bowl.
Add butter to flour mixture and smash butter into flat pieces
Add raisins and toss with flour mixture.
Gently stir in buttermilk until no dry pockets of flour remain.
Using rubber spatula, transfer dough to prepared pan and spread into even layer and into corners of pan.
Using bench scraper brushed with oil, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate.
Bake until browned on top and knife inserted into center biscuit comes out clean, 40 to 45 minutes. Meanwhile, in small bowl melt 2 tablespoons butter and add 1 tablespoon honey.
Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto baking sheet, then reinvert biscuits onto wire rack. Brush tops of biscuits with honey butter (use all of it). Let cool for 10 minutes. Using serrated knife, cut biscuits along scored marks and serve warm.

Week 2 - Breakfast

Turkey Sausage, Spinach & Cheese Quiche

This week, we're wrapping up our time with breakfast recipes by whipping up some delicious mini quiches. This session will be a fun opportunity to explore three different egg-cracking techniques and find the one that feels right for each student. For those who find traditional methods a bit tricky, I'll be introducing a handy egg-cracking tool that might make things easier.

We'll also dive into making a homemade pie crust. The recipe uses a pat-in-the-pan dough, which means there's no need to worry about rolling the dough to a perfect size and thickness. Plus, we'll get a chance to try out an electric hand mixer—a fantastic addition to our kitchen toolkit!

I often receive questions about adapting recipes for specific dietary needs, such as food sensitivities and allergies. Luckily, most of our recipes are quite flexible and can be easily modified. For example, you can use gluten-free flour instead of all-purpose flour, or swap out butter for vegetable shortening, coconut oil, or another plant-based fat substitute. If you need tailored advice, please don't hesitate to reach out or chat with me after class. I'm more than happy to share some alternative options that have worked well in my own cooking.

Looking forward to seeing you next week for lunch! ~~Jason

Ingredients

Recipe

Dough

1 ¼ cups (177 grams) all-purpose flour

1 tablespoon sugar

¼ teaspoon table salt

8 tablespoons unsalted butter, softened

but still cool

2 ounces (57 grams) cream cheese,

softened but still cool

Filling

4 large eggs, lightly beaten

2 cups half-and-half

2 tsp dried parsley

2 cups cheese

6 turkey fully-cooked

sausage links, sliced into chunks

6 dashes hot sauce

1⁄4 teaspoon salt

1⁄8 teaspoon ground pepper

Instructions

Dough

Heat oven to 375°. Spray mini pie pins with non-stick spray.
Whisk flour, sugar, and salt together in bowl.
With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely smooth, about 2 minutes.
Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds.
Divide dough into 4 equal pieces.
Press piece of dough evenly over bottom and sides of pie pan.
Wrap in plastic and refrigerate until dough is firm, at least 1 hour.

Instructions

Filling

Whisk together the eggs and half-and-half
Add parsley, hot sauce, salt and pepper and whisk to combine.
Add fillings to bottom of chilled pie dough - (a few pieces of turkey sausage, 2 tbls spinach, and about 1/4 cup of cheese)
Gently pour egg mixture over fillings into pie pan, filling until just below top edge of pie dough.
Bake 30-35 minutes unitl quiche is slightly puffed and slightly golden brown on top.
Check for doneness by sticking a knife into the center: It should come out clean, though it may look wet. (If you have an instant read thermometer, temperature in center should read 170°.)

Week 3 - Lunch

‘As Spicy As You Want It’

Tomato, Corn and Black Bean Soup

Over the past two weeks, the students have excelled, creating some fantastic breakfast recipes. Now that we've enjoyed our morning meal, it's time to shift our focus to lunch.

This week, we'll be exploring how to make a versatile and delicious soup that can be easily tailored to accommodate food allergies, sensitivities, or preferences. I like to label it as "As Spicy As You Want It" soup because you can adjust the heat level to suit your taste. It's equally delightful without any spice at all if you prefer a milder flavor.

For preparing our soup, we'll learn to use an induction burner and practice using a can opener. Additionally, I'll introduce a helpful alternative to chopping with knives—using a potato masher to “chop” softer items like tomatoes. This technique is especially beneficial for students who may face motor skills challenges or for those who might need a safer alternative to knives.

Lunch is ready, so come and get it! Let's dig in and enjoy the delicious results of our new skills. ~~Jason

P.S. While we're not preparing it in class this week, pairing this soup with a cheese quesadilla at home can be a creative alternative to the traditional tomato soup and grilled cheese combo.

Ingredients

Recipe

1 (28-ounce) can whole peeled tomatoes

2 tablespoons unsalted butter or oil

1 onion, chopped fine

2 garlic cloves, minced

1 ½ teaspoons ground cumin

1 teaspoon table salt, divided

½ teaspoon pepper

4 cups broth (vegetable or chicken)

2 ½ cups frozen corn

1 cup black beans

1 teaspoon minced canned chipotle chile in adobo sauce

2 ounces cotija cheese, crumbled (½ cup)

Instructions

Drain tomatoes in fine-mesh strainer set over bowl; reserve juice.
Using a potato masher, crush tomatos until coarse, set aside.
Melt butter or heat oil (if using) in pot over medium heat.
Add onion, garlic, cumin, ½ teaspoon salt, and pepper and cook until onion is soft, about 4 minutes.
Increase heat to medium-high. Stir in broth, black beans, corn, chipotle, tomatoes and reserved juice, and remaining ½ teaspoon salt and bring to boil, scraping up any browned bits.
Reduce heat to medium-low, cover, and simmer until flavors have melded, about 20 minutes.
Season with salt and pepper to taste. Serve, sprinkled with cotija.

(Serve this soup with thinly sliced radishes and diced avocado.)

Week 4 - Lunch

Italian Bread Salad

(Panzanella)

Time flies when you’re having fun in the kitchen! i can’t believe we’re already at the halfway point in this course. We’ll finish up our lunch unit this week by preparing a classic Italian tomato-bread salad - panzanella. This dish offers plenty of opportunities for students to hone their knife skills. We'll be dicing bread into cubes, chopping tomatoes into bite-size pieces, and cutting cucumbers into small chunks.

For safety reasons, we'll be using sturdy plastic serrated knives during class. However, if your budding chefs express an interest in helping out at home, it could be a great idea to let them use a traditional knife (with proper supervision, of course) to further develop their skills.

A tip - a sharp knife is crucial for safety in the kitchen. Sharp knives provide better control, reduce slipping, and require less force, minimizing the risk of injury. So, before diving into any cutting tasks, make sure your knives are nice and sharp!

When selecting recipes for our class, I aim for ones that not only allow us to practice the skills we're focusing on that week but also provide the opportunity for students to venture into new culinary territory. It's all about broadening horizons! Of course, not every dish will be a hit with everyone, and that's perfectly fine. The important thing is that everyone gets the chance to learn and hone their skills, regardless of their taste preferences. After all, every experience in the kitchen is a valuable opportunity for growth. ~~Jason

Ingredients

Recipe

2 cups 1-inch cubes Italian bread

2 cups tomatoes, cut into bite-size chunks

1 (14-ounce) can cannellini beans, drained and rinsed

1 medium cucumber, chopped into small chunks

½ cup olive oil

¼ cup red wine vinegar

½ tsp dijon mustard

1 tsp garlic powder

Salt and pepper

3 tablespoons torn fresh basil

1 cup mozzarella cheese, shredded or torn into chunks

Instructions

Heat oven to 400 degrees.
Toss bread pieces with 2 tablespoons oil and ¼ teaspoon salt; arrange bread in single layer on rimmed baking sheet. Toast bread pieces until just starting to turn light golden, 15 to 20 minutes, stirring halfway through. Set aside to cool to room temperature. When cool place in large bowl
Gently toss tomatoes and ½ teaspoon salt in large bowl. Transfer to colander/strainer and set over bowl; set aside to drain for 15 minutes, tossing occasionally.
Put olive oil, vinegar, dijon, and ¼ teaspoon pepper and any tomato juices from drained tomatoes into a jar. Place lid on jar and shake to mix
Add drained tomatoes, cucumbers, beans,cheese, and basil to bread pieces, toss with dressing to coat.
Season with salt and pepper to taste.

Week 5- Dinner

Meatloaf

& Mashed Potatoes

We wrapped up our lunch series last week with a delightful panzanella salad. The students did an excellent job honing their knife skills, carefully chopping a colorful array of vegetables and bread. This hands-on experience not only reinforced safe cutting techniques but also emphasized the importance of texture and presentation in dishes. It was fantastic to see everyone's confidence grow as they maneuvered through the recipe with increasing skill.

This week in our class, we're moving on to a hearty and comforting dinner favorite: meatloaf and mashed potatoes! As we dive into the first week of our dinner segment, we'll focus on the steps involved in preparing a delicious meatloaf, blending various ingredients to achieve the perfect flavor and texture. Alongside, we'll master the art of making smooth, creamy mashed potatoes. This class will provide a wonderful opportunity to practice measuring ingredients and timing our cooking perfectly by using a theremometer to gauge when the dish is done.

This session promises to be filled with fun and learning, as we blend, season, and mash our way to a delicious meal. Remember, the skills you're developing here go beyond the kitchen, helping build patience, precision, and teamwork. Whether you call it dinner, supper, or the evening meal, we're all set to dish out some seriously tasty goodness! ~~Jason

Ingredients

Recipe

Meatloaf

2/3 cups panko bread crumbs

2 tbsp parsley

¼ cup milk

3 tbsp Worchestshire sauce

1 large egg

1 ½ tbsp dijon mustard

1 tsp garlic powder

½ tsp salt

1 ½ lbs ground beef

½ cup ketchup

¼ packed light brown sugar

4 tsp vinegar

Potatoes

2 lbs Yukon Gold potatoes

½ cup milk

4 tbsp unsalted butter

1 tsp salt

(Note: due to their thin skins, there is no need to peel Yukon Gold potatotes when making mashed potatoes.)

Instructions

Meatloaf

Heat oven to 350 degrees.
Whisk panko, parsley, milk, Worcestershire, egg, mustard, garlic, and salt together in medium bowl.
Mix in ground beef using hands (wear gloves!)
Divide mixture into 4 equal portions and place each into mini loaf pan.
Prepare sauce by combining ketchup, sugar and vinegar. Spoon equal amount over each loaf.
Bake meatloaves until they register 160 degrees, about 20 minutes. Serve.

Instructions

Mashed Potatoes

Bring 1 quart water to boil in medium saucepan over high heat.
Add potatoes, making sure they are fully submerged in water. (If not, add just enough water to cover).
Return water to boil, then adjust heat to maintain very gentle simmer.
Cover and cook about 12 minutes, until potatoes are tender
Drain potatoes and return to saucepan. Use potato masher to process potatoes to desired consistency.
Stir in ½ cup half-and-half, butter, and salt until combined. If desired, adjust consistency with remaining half-and-half.
Season with salt and pepper to taste and serve.

Week 6- Dinner

Chicken Pot “Pie”

with Crumble Top

This week in our cooking class, we continue our dinner series with a twist on a classic comfort food: Chicken Pot "Pie", but with a crumble top! While it's not your traditional pie, this dish combines the warm, savory filling of a classic chicken pot pie with a unique, crunchy crumble topping. This week we’ll focus on layering flavors and textures, from the creamy filling to the golden, crumbly topping. It’s a perfect opportunity for our chefs to get creative with their seasoning and baking skills.

Last week, we dove into making meatloaf and mashed potatoes, which was a huge success. The class did an excellent job following the detailed recipe, mixing and measuring ingredients with care, and ensuring the meatloaf was juicy and the potatoes were fluffy. It was a session filled with eager learning and enthusiasm, with every student taking part in creating a comforting meal that everyone seemed to enjoy. The skills practiced in last week’s class will certainly come in handy as we tackle this week's more layered dish.

As we gear up for this week's Chicken Pot "Pie," I'm excited to see how our chefs will handle the different components of the dish, especially mastering the crumble top, which adds a delightful textural contrast to the creamy filling beneath. So roll up your sleeves and let’s create a dish that's as fun to make as it is to eat. Here’s to another week of tasty learning—now let’s get ready to CRUMBLE!! ~~Jason

Ingredients

Recipe

Filling

⅓ cup butter or margarine

⅓ cup chopped onion

⅓ cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

¾ dried thyme

1 ¾ cup chicken broth

½ cup milk

2 ½ cups shredded cooked chicken

2 cups frozen mixed vegetables, thawed

Topping

284 grams ( 2 cups) unbleached all-purpose flour

2 teaspoons baking powder

¾ teaspoon table salt

½ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled

1 ounce Parmesan cheese

¾ cup plus 2 tablespoons heavy cream

Instructions

Topping

Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
Sprinkle butter pieces over top of flour. Using pastry cutter or fingers, rub butter into flour mixture until it resembles coarse cornmeal.
Stir in Parmesan.
Add cream and stir until just combined.
Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet.
Bake until fragrant and starting to brown, 10 to 13 minutes.
Set aside

Instructions

Filling

Heat oven to 450°
In medium saucepan, melt butter over medium heat.
Add onion; cook 2 minutes, stirring frequently, until tender.
Stir in flour, thyme, salt and pepper until well blended.
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables.
Remove from heat. Spoon chicken mixture into 8 inch sqaure pan.
Scatter crumble topping evenly over filling.
Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Serve!

Week 7- Sweet Treats

Oatmeal Fudge

Bars

This week, we're excited to embark on a deliciously sweet adventure as we enter the "Sweet Treats" section of our cooking class! For the next two weeks, we'll explore some delightful desserts, starting with a twist on a classic favorite. While chocolate chip cookies were a popular choice among our students when asked about favorite cookies, I decided to mix things up a bit with something a little different—Oatmeal Fudge Bars. These scrumptious bars combine the beloved flavors of chocolate chip cookies with the hearty texture of oats, all layered with a rich, chocolatey fudge that's sure to satisfy any sweet tooth.

Last week, we concluded our dinner segment by crafting a satisfying Chicken Pot "Pie" with a crumble top, which received many compliements from those who got a sample. The chefs showed great skill in balancing the creamy filling with the crunchy topping, making for a delicious contrast in textures. As we transition from savory to sweet, the precision and creativity developed in previous classes will be invaluable in perfecting our Oatmeal Fudge Bars.

This week, get ready to measure, mix, and bake as we take on this unique treat. We’ll be learning how to create a firm yet chewy oat base, a smooth, rich fudge center, and a crumbly topping, all combined in perfect harmony. These bars are not just a treat to eat but also a joy to make. So let’s start our sweet treat journey with a pan full of flavor and fun—here's to a batch made in dessert heaven! ~~Jason

Ingredients

Crust & Topping

106 grams (¾ cup ) all-purpose flour

1 cup quick-cooking oats

198 grams (1 cup packed) light brown sugar

¼ teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon salt

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

Filling

71 grams ( ½ cup ) all-purpose flour

99 grams (½ cup packed) light brown sugar

1 tablespoon instant coffee granules or espresso powder

¼ teaspoon salt

340 grams (2 cups ) semisweet chocolate chips

4 tablespoons unsalted butter,chopped

3 large eggs

Instructions

Crust

Heat oven to 325 degrees.
Line 9 by 9-inch baking pan with aluminum foil, allowing excess to overhang pan edges.
Spray foil with cooking spray.
Whisk flour, oatmeal, sugar, baking powder, baking soda, and salt in bowl.
Stir in butter until combined.
Set 1 1/4 cups oatmeal mixture aside. Press remaining oatmeal mixture firmly into prepared pan.
Bake until light golden brown, about 8 minutes.
Cool completely.

Instructions

Filling

Whisk flour, sugar, instant coffee, and salt in bowl.
Melt chocolate and butter in large bowl
Whisk in eggs, then stir in flour mixture.
Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.
Bake until toothpick inserted into center comes out with few crumbs attached, 35 to 40 minutes.
Cool to room temperature, at least 1 hour.
Cut into 1 1/2-inch squares. When bar cookies are cooled, use foil overhang to lift bars from pan. All bar cookies can be refrigerated for up to 3 days.

Week 8- Sweet Treats

Frosted Red Velvet

As we approach the final week of our cooking class, I can't help but reflect on the incredible journey our talented student chefs have embarked on. What a fabulous and fun learning experience it’s been! This week, we'll be concluding our "Sweet Treats" section—and indeed the entire course—with a delightful variation on a classic dessert: Frosted Red Velvet Cookies. These treats infuse the rich, comforting flavors of red velvet cake into a soft, chewy cookie, all topped with a creamy frosting that ties every bite together.

Last week, we delved into the world of Oatmeal Fudge Bars, where our chefs excelled in combining textures and flavors, creating layers of crunchy, chewy, chocolatey goodness that were a hit with everyone. Their ability to handle various baking techniques has grown tremendously throughout these eight weeks, and it's been a joy to watch their confidence and skills flourish in the kitchen.

As this course comes to a close, we celebrate not just the recipes we've mastered but the spirit of learning and community we've built together. Our final class with the Frosted Red Velvet Cookies will not just be about baking—it will be a celebration of all the laughter, learning, and delicious moments we've shared. Thank you to each and every one of our chefs for making this cooking class such a sweet and memorable experience. Here's to the wonderful dishes we've created and the friendships we've fostered along the way—may your future be as fabulous as the meals we've made together! ~~Jason

Ingredients

248 grams (1 ¾ cups) all-purpose flour

1 tablespoon natural unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

12 tablespoons unsalted butter,softened

198 grams (1 cup ) granulated sugar

1 large egg

1 tablespoon (½ ounce) red food coloring

1 ½ teaspoons vanilla extract

¼ cup sour cream

Frosting

113 grams (4 ounces) cream cheese,softened

142 grams (1 ¼ cups) confectioners' sugar

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Whisk flour, cocoa, baking soda, and salt together in bowl.
Using stand mixer fitted with paddle, beat 8 tablespoons butter and granulated sugar on medium-high speed until pale and fluffy, about 2 minutes
Add egg, food coloring, and 1 teaspoon vanilla and beat until combined, about 30 seconds
Reduce speed to low and add half of flour mixture, followed by sour cream, then remaining flour mixture until combined.
Drop 2-tablespoon mounds of dough onto prepared sheets, spacing them about 2 inches apart.
Bake cookies until centers are set, 16 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely.

Instructions

Frosting

Using clean, dry mixer bowl and paddle, mix cream cheese, remaining 4 tablespoons butter, and remaining ½ teaspoon vanilla on medium-low speed until combined, about 30 seconds.
Reduce speed to low, slowly add confectioners' sugar, and mix until smooth, about 1 minute.
Increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
Spread 1 tablespoon frosting evenly on each cookie before serving.