Thursday, July 16, 2009

Good Manners Examined

With my manners class, as with all my classes, I am always hopeful that the the skills learned during our lessons will be reviewed and cultivated at home. As skills are taught, they can only become habits if we practice them. As I prepared for the manners class this week, I was reminded how important it is to teach our children good manners. Etiquette does include, of course, learning good table manners...which fork to use for each course served at a fine restaurant...but it is so much more than that.

Ultimately, using good manners is a way for us to show kindness to others by exhibiting thoughtful behavior. When we say please and thank you, we are expressing the gratitude that exists in our hearts. Practicing good habits in order for them to become habits in our lives does not reduce them to rote memorization. Instead, I think that the kindness we show through our manners can lead our hearts to be more in tune with people's needs, helping us to think about how our actions can affect those around us.

Consider the simple acts of human interaction...meeting someone for the first time, sitting down to meals with family and friends, waiting in line at the grocery store or in a crowded airport...all these moments are more pleasant when we are considerate. When we smile, look people in the eyes, speak clearly, wait patiently and listen without interruption, we are showing others that we care about them.

Why not take some time this summer, when our schedules are slower and the hot days of summer cause us to flee indoors, to learn about and then practice manners together as a family. I have a list below of table manners to help you get started, but consider other everyday manners like making introductions, writing thank you notes and letters, eating out and traveling, or even visiting the sick or elderly.

We have been working with our children on interacting with adults from making introductions to responding to teachers and neighbors with confidence and respect. We noticed the differences in teenagers whose parents worked on these issues, how they not only seemed kinder and more respectful, but also older and more confident. We desire to cultivate those good habits in our own children. We hope to give our children positive instruction that develops character and confidence, which aids their growth into mature and productive adults. And though our family is a work in progress, with stressful days, tears and confessions (Mom included), I am hopeful that these little lessons will take root in their hearts and one day, if God allows, to partake in its sweet fruition.

Starting with the Table!
Arrive at the table with clean hands and face.
Leave toys, books, and pets behind.
When you sit down, place the napkin in your lap.
Sit up straight and stay seated.
Ask politely for dishes to be passed. Never reach across the table. Say “Please” and “Thank you.”
Wait until everyone is seated and served before starting to eat. If grace is said, wait to eat until it is completed. Don't giggle during grace.
Keep your elbows off table.
Never chew with your mouth open.
Never talk with a mouth full of food.
Use utensils quietly without banging them on the table or plate. You should place your knife softly on the edge of the plate when not in use.
Don’t criticize the food.
Talk with everyone.
Keep your knife out of your mouth.
Never play with your food.
Never grab food from other people's plates.
Ask politely for seconds if you want them.
Ask to be excused from the table.
Clear your plate from the table and take it into the kitchen.




Wednesday, July 8, 2009

July Summer Camps



I'm back from Paris with pastries on the brain!

Just in time to try out some recipes for July cooking camps.
A few spaces are still available,
so let me know if your child would like to attend!

Manners Matter: Traveling in Style $65

July 13-16

Having good manners are important every day, not just when we sit down to dine at a fancy restaurant. This four-week session will focus on etiquette, setting the table and good table manners as we cook recipes that test even the neatest and most polite child!

Please don’t think this is a “stuffy, boring” class…for we will use our etiquette expertise to “travel” to exotic lands and have…high tea in England…pastries on the sidewalk cafes of Paris…fondue on the long voyage aboard the Orient Express from Paris, Vienna, Amsterdam to Turkey…and a fine dining experience at the Plaza in New York.

Mon.-Thurs. 10 am-12 pm K-6th grade

2- 4 pm K-6th grade*


Camp-Out Cuisine $65

July 20-23

You don’t have to be a master chef to prepare camping foods, but if you use the culinary skills of one, you are sure to elevate these simple and fun recipes to an art form. In this class, we will learn how to prepare food in foil over a campfire, learn what foods to take on the trail, create dinner on a stick and how to safely use the outdoor grill. We can’t forget the classic s’more…but we will try it with our own homemade marshmallows. Yum!

Mon.-Thurs. 10 am-12 pm K-6th grade

2- 4 pm K-6th grade*

Tuesday, May 19, 2009

Summer Cooking Camps are Back!

Join us for a week-long course, for elementary-age kids, designed with a unique and exciting theme that offers hands-on participation, detailed cooking instruction and their very own notebook full of recipes to take home!  Plus, every day the kids get to eat what they create!  The camps will run Monday through Thursday during the months of June and July at my home in Fairfield.  Your kids are invited to join the fun as I look forward to teaching them the art of cooking!

 

 

Cooks and Books Returns

June 8-11           $65

Mon.-Thurs.   10 am-12 pm           K-6th grade

                   2- 4 pm                  K-6th grade*

 All new books and all new recipes will make this a favorite class for children of all ages. 

Think “Cloudy with a Chance of Meatballs”!!  Kids will look at stories a whole new way, as they create recipes inspired from some of their favorite books.  Classic children’s stories like “Stone Soup” and new favorites like “If You Give A Pig A Pancake” offer plenty of inspiration for growing gourmets.  We will bake bread like the little red hen, eat like the hungry caterpillar and perhaps reprise our favorite “Green Eggs and Ham.”  Come hungry for good books and good food.

  

Around the World in 4 Days

June 15-18                   $65

Mon.-Thurs.   10 a.m.-12 p.m.       K-6th grade **morning class only

Kids will be transported around the world as they learn the customs, culture, language and food specialties of countries different from their own.  Campers will learn that trying new foods can be fun, especially as they are enveloped in the culture of a foreign land.  We will “visit” Japan, Greece, Italy and France as we travel around the world, learning how to prepare exotic food for friends and family.  What a fun way to learn to cook…especially when chopsticks are included!

 

*** I will be traveling to Europe between these classes…from London to Brussels, Amsterdam and Paris…looking for yummy recipes to bring back to the children for the next class.

  

Manners Matter: Traveling in Style

July 13-16           $65

Mon.-Thurs.   10 am-12 pm           K-6th grade

                   2- 4 pm                  K-6th grade*

Having good manners are important every day, not just when we sit down to dine at a fancy restaurant.  This four-week session will focus on etiquette, setting the table and good table manners as we cook recipes that test even the neatest and most polite child!  Please don’t think this is a “stuffy, boring” class…for we will use our etiquette expertise to “travel” to exotic lands and have…high tea in England…pastries on the sidewalk cafes of Paris…fondue on the long voyage aboard the Orient Express from Paris, Vienna, Amsterdam to Turkey…and a fine dining experience at the Plaza in New York.   

  

Camp-Out Cuisine

July 20-23           $65

Mon.-Thurs.   10 am-12 pm           K-6th grade

                   2- 4 pm                  K-6th grade*

You don’t have to be a master chef to prepare camping foods, but if you use the culinary skills of one, you are sure to elevate these simple and fun recipes to an art form.  In this class, we will learn how to prepare food in foil over a campfire, learn what foods to take on the trail, create dinner on a stick and how to safely use the outdoor grill.  We can’t forget the classic s’more…but we will try it with our own homemade marshmallows.  Yum!

 

*Two classes will be offered as long as there is enough participation. 

Tuesday, May 5, 2009

Overnight French Toast with Praline Sauce


So you missed my "Mother's Day Brunch" class but now you are scrambling (no pun intended) to think of something to make for Mom.  With only a few days left to plan, shop and cook, I decided to send out one of the recipes from the class.  This is one of the favorite breakfast treats  I make when we have company.  Don't you want to come visit?  

It is similar to a bread pudding (but that's for another post) and has all the ingredients of French Toast without the hassle of making it while everyone is standing around with their plates waiting on you. Make it the night before and bake it in the morning.  Now... go, cook and celebrate all the "mothers" in your life!

Overnight French Toast Casserole with Praline Sauce

1 loaf of French bread 6 eggs
1 1/2 cups half and half 1 1/2 cups whole milk
1 teaspoon vanilla 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping:
1 stick softened butter
1 cup brown sugar
2 Tablespoons corn syrup
1 cup chopped pecans

Cut French bread into 1 inch cubes.  You should have about 10-12 cups of cubes.  Place the cubes in baking dish.  In a separate bowl, crack the eggs and whisk until smooth.  Add the half and half, milk, vanilla, cinnamon and nutmeg and whisk until well blended.  Pour the egg mixture evenly over the cubed bread.  Cover with foil and refrigerate overnight.  

In the morning, remove the foil from the French toast casserole.  Mix together the butter, brown sugar, corn syrup and nuts in a small bowl. Drop the mixture in little spoonfuls over the French toast.  Bake at 350 for 40 minutes.  Serve with praline sauce.

Praline Sauce
1 sticks butter 1/2 bag of light brown sugar
1 cups water 1/2 can sweetened condensed milk

In a sauce pan, melt the butter, sugar, water and condensed milk.  Bring mixture to boil and then reduce to medium heat. Cook about 5 minutes until the sugar is dissolved and it is ready to be spooned over the baked French toast.

Thursday, April 30, 2009

Mother's Day Class This Saturday!


Making a Mother’s Day Brunch

May 2; 11 am- 1 pm    $20.00     (5-12 year olds)

How does a tray laden with coffee, flowers and a decadent breakfast on Mother’s Day sound to you?  Every child is capable of learning new ways to serve loved ones, especially Mom!  In this two hour class, we will focus not just on the food, but the whole act of service.  First, preparation, by using recipes and shopping lists.  Next is the presentation of the food and instructions on how to serve a special meal.  Finally, the biggest blessing of all, we will learn how to clean up the mess!

The recipes for this class include the most delicious French toast casserole (that can be made the night before) drizzled with homemade praline sauce.  We will also make a light but delicious fruit salad, prosciutto and brie omelets, and to finish off, crunchy cinnamon palmiers.

Thursday, April 16, 2009

Chocolate Macadamia Shortbread Cookies




In out Taste of Tropics class, we are making a delicious shortbread recipe.  If you like macadamia nuts and chocolate, you'll love these cookies.  I have shortbread cookie and biscotti recipes in my files, but recently found one that added macadamia nuts.  I think everything is better when it is dipped in chocolate, so voila....Chocolate Dipped Macadamia Shortbread Cookies.  I like the way they look with the dark chocolate, but if you like the combination of white chocolate and macadamia nuts, you could dip them in melted white chocolate chips or almond bark!  Enjoy these with a steaming pot of English Breakfast tea.  Life doesn't get any better than this.

Don't forget to let the kids help you!  This is an easy recipe and even though it says to make small rounds, let them try a fancy rectangle or triangle with the fork holes punched in them like the famous Walker brand.  


Chocolate Dipped Macadamia Shortbread Cookies

1 c macadamia nuts 
1 c all-purpose flour 
1/4 c cornstarch 
3/4 c unsalted butter; softened 
3/4 c confectioners' sugar
6 oz semisweet chocolate, melted

Finely chop the macadamia nuts. Sift flour, sugar and cornstarch. Stir in nuts. Beat butter in bowl at medium speed until creamy. At low speed, beat in flour mixture. Using a level tablespoon, shape dough into balls. Place 2 inches apart on ungreased baking sheets. Flatten each ball with a fork. Bake in preheated 300 degree oven 25 to 30 minutes until just lightly browned around edges. Cool baking sheet on rack 5 minutes. Transfer cookies to rack to cool.  Dip half of each cookie I the melted chocolate and lay  each on waxed paper to set.  

Thursday, April 9, 2009

Two Easter Classes Available!


Easy Easter Edibles

I am opening a second Easter cooking class this Saturday, so if you couldn't make the morning class, you can join us for the afternoon.  Spaces are still available for both classes, so sign up the little chefs in your life!

April 11; 11 am-1 pm & 1:15-3:15 pm     $20.00     (6-11 year olds)

In this class, the children will make scrambled egg nests  and yummy carrot muffins which are wonderful for an Easter brunch.  They will make an edible table arrangement of fruit flowers , and a dessert of chocolate bird’s nests which are almost too cute to eat.  Almost!