Back to (cooking) School

Making cookies and treats with your kids is fun, but teaching them recipes they can use to actually feed themselves, is giving them an important life skill. That's what sisters, Esme and Calista Washburn, did in their new cookbook, 20 Recipes Kids Should Know. With tips, techniques and recipes written by kids and for kids, this cookbook will give your children the basics they need to be proficient in the kitchen.

CRISPIEST BREADED CHICKEN

PREP TIME 5 MINUTES    COOKING TIME 6 MINUTES SERVES 4

INGREDIENTS

1/2 CUP(65 g) all-purpose flour

1 large egg

3/4 CUP (60 g) panko breadcrumbs or regular breadcrumbs

1 TEASPOON fine sea salt

1/2 TEASPOON ground black
pepper

4 pieces thin-cut boneless, skinless chicken breast or cutlets

2 TABLESPOONS canola or vegetable oil, plus more if needed

NOTE: You can substitute the chicken with a white fish, such as cod, tilapia, or sole. The cooking time is about the same.

DIRECTIONS

1Put the flour, egg, and breadcrumbs in 3 separate shallow bowls.

2 Whisk the egg until it is a uniform yellow color with no streaks of egg white or yolk.

3 Add the salt and pepper to the breadcrumbs and stir until mixed thoroughly.

4 Place each piece of chicken in the flour and turn to coat in a thin layer of flour.

5 Dip and flip each flour-coated piece of chicken in the egg mixture so that it is completely covered with egg.

6 Place each egg-coated piece of chicken in the breadcrumb mixture and turn to completely coat in breadcrumbs.

7Heat a cast-iron skillet or any heavy-bottomed pan over medium-high heat.

8 Add the oil and heat until a drop of egg sizzles when added to the pan. If you are using a large pan, you might need to use extra oil.

9Add the chicken and cook, flipping once, until golden brown all over, 2 to 3 minutes per side. If you use thicker pieces of chicken, you will need to cook it for longer. Add extra oil to the pan between batches as needed.

10 Remove the chicken from the pan and let it sit in a paper towel to remove
excess oil.

 

 

 

PERFECT PIZZA

PREP TIME FOR PIZZA DOUGH 15 MINUTES RISING TIME FOR DOUGH 45 MINUTES PREP TIME 5 MINUTES PER PIZZA COOKING TIME 3 TO 5 MINUTES PER PIZZA MAKES 6 (8- TO 10-INCH / 20 TO 25 CM) PIZZAS

INGREDIENTS

FOR THE DOUGH

2 (1/4-ounce / 7 g) packages active-dry yeast

1 1/2CUPS plus 2 tablespoons (385 ml) warm water

4CUPS (520 g) all-purpose flour

3TABLESPOONS extra-virgin olive oil

1TABLESPOON coarse sea or kosher salt

2TEASPOONS sugar

2TABLESPOONS cornmeal for dusting (optional)

FOR THE TOPPINGS

3/4 to11/4 CUPS (180 to 295 ml) Tomato Sauce or Pesto

15OUNCES (425 g) mozzarella cheese, preferably fresh

2TABLESPOONS (30 ml) extra- virgin olive oil

1 1/2cups (85 g) grated Parmigiano- Reggiano
cheese
(optional)

Coarse sea salt or kosher salt to taste

Fresh basil leaves, for serving (optional)

 

DIRECTIONS

MAKE THE DOUGH

1 In a stand mixer fitted with a dough hook attachment, or in a large bowl, combine the yeast and warm water then add the flour, olive oil, salt, and sugar.

2Using the dough hook, mix the ingredients on low for 2 minutes. Increase the speed to medium and knead until the dough is smooth and elastic, about 1 to 2 minutes. Form the dough into a ball. You can also knead the dough by hand; see step 5 in the recipe for Back to Basics Bread (page 45) for kneading instructions.

3 Put the dough in a clean medium bowl that's been lightly oiled with vegetable or canola oil. Cover the bowl with a clean, damp tea towel (or plastic wrap). This prevents the dough from getting a hard crust while it rises. Let the dough rise at room temperature for 30 minutes.

4Divide the dough into six equal portions and shape each portion into a round ball. Place the balls of dough on a lightly floured work surface, cover with the damp tea towel, and let sit for 15 minutes.

 

 

MAKE THE PIZZA

1Preheat the oven to its highest setting, usually 550oF (285oC). Place a pizza stone or baking sheet on the middle rack of the oven and let it heat up for 5 minutes.

2Dust a pizza peel or large cutting board with cornmeal or flour. Using your fingers and knuckles, gently stretch a ball of dough into an 8- to 10-inch (20 to 25 cm)  circle and place on the prepared pizza peel.

3Spread 2 to 3 tablespoons of tomato sauce or pesto evenly on the dough using the back of a spoon. Tear 2 1⁄2 ounces (70 grams) of mozzarella into small (roughly 1-inch / 2.5 cm) pieces and scatter over the tomato sauce. Add toppings, if desired. Drizzle with 1 teaspoon (5 ml) of olive oil and sprinkle with a pinch of salt to taste.

4With the help of an adult, slide the dough onto the pizza stone in the oven. Bake until the crust is lightly brown and the cheese is bubbling, 3 to 5 minutes.

5Remove the pizza from the oven and cool for 1 minute. Top with Parmigiano- Reggiano and basil, if using, and serve whole or cut into quarters.

 

Excerpts from 20 Recipes Kids Should Know (Prestel, 2019), recipes and text by Esme Washburn, Photographs by Calista Washburn.


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