That’s what Santa Ana resident Joyce Simpson has discovered since enrolling her nearly 12-year-old granddaughter Daphne at the Raddish Kids Cooking Club. (A Baking Club and Global Eats Club are also available.)
Once a month, Daphne receives a kit with three illustrated recipe guides, three cooking skills lessons, and matching gifts. Membership includes digital access to all clubs as well as the recipe collection. Plans start at $20/month. Visit RaddishKids.com for more information.
Daphne is my great-niece and I was thrilled to host her and her Nana Joyce for a stuffed crust pizza baking experience.
“I had never cooked from scratch before,” Daphne told me, “just simple things with my mom like macaroni and cheese. These recipes are easy, quick and fun to make. They give you all the instructions and a list of ingredients.
I was impressed with the skills these recipes teach.
“I learned from Confetti Cake how to cool the cake before making the frosting and how to fill the cake by frosting one and then putting another cake on top,” Daphne said.
The chocolate cream pie recipe they’ll try next will teach her how to blind bake a crust, and baking this pizza has taught her how to knead dough, all the skills she can use to make cakes. other dishes. She also tastes new ingredients.
“The tacos were very different,” she said. “I’ve never used garam masala before and never cooked with fresh ginger. I would do it again.
“The recipes are really good too,” added Joyce. “The savory chocolate chip cookies were the best I’ve ever had!”
Even many adults are afraid of yeast and have no experience with kneading. The illustrated guide accompanying the pizza recipe teaches you how to prepare your surface with flour, how to use the heel of your hand to knead the dough and how to move it, with tips such as: “Pick up the dough and turn it at 90 degrees – from 12 o’clock to 3 o’clock” and “Be patient. Kneading may take several minutes.
The recipe ends with a skill test to reinforce the lesson: “Yeast dough is full of air bubbles. Kneading strengthens the structure of the dough. What do you think happens to a baked good that is not properly kneaded? »
Daphne will be entering seventh grade in the fall. She is fluent in French and spends about a month each summer in France with her mother’s family.
“Sometimes I make waffles with my other grandma,” she said, “but maybe next time we’ll do more cooking.”
Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” His website is cookingjewish.com.
STUFFED CRUST PIZZA
From Raddish Kids, raddishkids.com, a cooking club for kids that also offers additional learning opportunities online.
- 2 cups flour
- 1 package (0.25 ounce) instant yeast
- 1 teaspoon of sugar
- 1 teaspoon kosher salt
- 3/4 cup lukewarm water
- 2 tablespoons olive oil
- 1/2 cup tomato sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
- 4 mozzarella cheese sticks
- 1 1/4 cup shredded mozzarella
- 1/4 cup grated parmesan
- 20 pepperoni pieces
- Your favorite pizza toppings (olives, mushrooms, peppers, etc.)
1. Add flour, baking powder, sugar, salt, water and oil to a large bowl. Stir until a soft dough forms. Add the dough to a lightly floured surface. Knead until smooth and elastic, 5 to 10 minutes.
2. Return the dough to the bowl. Cover with a towel. and let rise in a warm place for 30 minutes.
3, Meanwhile, prepare the sauce. Combine tomato sauce, garlic powder, oregano and pepper. Put aside.
4, Preheat the oven to 450 degrees. Grease a baking sheet with cooking spray.
5. Turn the dough out onto a lightly floured surface. Roll into a 14 inch circle. Carefully move the dough onto a baking sheet (some of the dough will overhang the edges). Tear the string cheese in half lengthwise. Lay around the edge of the pizza, leaving 1 inch of dough as a border. Fold the dough over the cheese into a twine, pressing firmly to seal the cheese inside the dough. Spread the tomato sauce over the pizza. Sprinkle with mozzarella and parmesan. Add pepperoni and your favorite toppings.
6. Bake for 15 to 18 minutes, until the crust is golden brown and the cheese is bubbly. Taste and share!