Summer Camp: Rainbow Week Recipes!
We had a great week with our rainbow campers! Below you’ll find links and recipes that we made this week.
Egg Pasta Dough
100 g 00 flour*
* These amounts are for 1 portion. If feeding 2 people, use 200 g flour and 2 eggs; 6 people, use 600g flour and 6 eggs, etc.
Combine flour and egg in a bowl using a fork. Once most of the flour is incorporated, and the fork is no longer useful, then continue mixing by hand until all flour is mixed in. Dough will seem very dry, but if you are having trouble getting the last of the flour mixed, spritz with a bit of water from a spray bottle.
Dump dough onto counter and continue to knead for 10+ minutes (do not use a stand mixer to do this, dough is too stiff and will burn out your motor!). Dough should become smooth and softer (but still quite stiff), and bounce back when poked.
Wrap in plastic and let rest for 20+ minutes (you can rest the dough in the fridge if leaving for more than an hour, and up to 2 days).
“Laminate” dough by running through pasta roller at widest setting, folding dough in half or thirds between each pass. Do this about 10 times. Dough should become smooth, lighter in color and leathery.
Roll to desired thickness by passing through one time (no more folding), at each setting. Cut into desired shapes (we made farfalle and fettuccine!).
Super Power Tomato Sauce
Heat some butter or olive oil in a large pot.
Add in whatever veggies you have in the fridge (chopped). We used a handful of spinach, 2 carrots, 1/2 an onion, some cauliflower, one yellow squash, and a few turnips. Cook until softened
Add one can of tomatoes. Use whatever you have on hand (San Marzanos, diced tomatoes, fire roasted tomatoes, etc). Cook for 10 minutes on a low simmer.
Use an immersion blender, or pour sauce into regular blender, and puree to desired consistency. The smoother it is, the less likely kids are to identify “that weird squash” or say “there’s onion in here!!”.
Return to pot and simmer for 20 minutes or more. Add salt, pepper, and another chunk of butter (or a few glugs of olive oil) to richen the sauce.
Serve over you favorite pasta!
Corn Ice Cream
2 cups cream
2 cups milk
2-4 cobs of corn, corn removed
3/4 cup sugar
Heat cream, milk and corn cobs in stock pot. Bring to a simmer and then place lid on pot and turn off heat. Let the corn infuse for at least 10 minutes.
In a separate bowl, whisk together sugar and yolks. Return the liquid cob mixture to medium high heat and bring to a simmer. Remove cobs and slowly pour the hot cream mixture into the egg/sugar mix while whisking to “temper” the eggs (heat without scrambling them). Once mix is hot, return to the pot.
Cook over medium heat until the mixture thickens slightly.
Strain into a bowl/container and either chill over an ice bath, or put in the fridge until completely cold.
Spin in ice cream maker.
I love this ice cream served with graham cracker crumples (or streusel) and a blueberry compote!
nut butter of choice or jam
“sprinkles”: broken up freeze dried berries, pieces of chocolate, bananas, blueberries, nuts, seeds, actual sprinkles
Spread nut butter or jam on crackers.
Top with sprinkles.