SOUS CHEF recipes KIDS NIGHT IN BOX
SOUS CHEF RECIPES
Le co t’s g ok et ing !
TOOLS • • • • • • •
Bowl to place dough in Rolling pin Pizza pans Spoon Grill or frying pan Cutting board Standing mixer or hand mixer
Remember to follow all of the ki tchen s afet y rules you le arned!
SHOPPING LIST If you choose to make any of the recipes, you can print out a complete shopping list! Enjoy! DOWNLOAD & PRINT
Wha t you 'll be mak ing!
PIZZA ENH ANCERS HINT Before rolling out your dough, make sure it’s at room temperature. As you roll the dough with your rolling pin, flip it over so it rolls out easily. Continue to flip and roll on each side until the dough reaches the size and shape you desire.
ROASTED GARLIC, GRILLED CORN AND ZUCCHINI PIZZA Prep time: 15-20 minutes Total time: 40-50 minutes
Ingredients • • • • • •
1 head of garlic 2 tsp. olive oil, divided Salt to taste Pepper to taste Pizza dough packet (included) 1 small zucchini, cut in quarterinch slices
• 1 ear of corn • Porzio’s sauce (included) • 1 cup of shredded fontina cheese (substitute: mozzarella) • Parmesan packet (included)
Directions First, roast the garlic. Preheat your oven to 400 degrees Fahrenheit. Cut the tip of the head of garlic with a knife to expose the cloves. Drizzle with one teaspoon of olive oil and sprinkle with salt and pepper. Wrap the head of garlic completely in tin foil and place it in the oven for 30-40 minutes or until soft and golden. When done, set aside and adjust the oven’s temperature for the pizza. Follow the instructions on the pizza dough packet and let the dough rise in a warm place for 30 minutes. While the dough is rising, set your grill to medium-high heat. Drizzle zucchini with olive oil and season with salt and pepper. When the grill has preheated for about 5-10 minutes, add the sliced zucchini and the ear of corn. Cook the vegetables on each side for 2-3 minutes or until slightly charred and golden. If cooking in a frying pan, use medium-high heat and cook the veggies in the manner described above. When the veggies are done, cut the kernels off the cob of corn and dice the zucchini into bite-size pieces. After the dough has risen, use a rolling pin to roll out the dough to your desired shape and size. Place the dough on a pizza stone or pan and drizzle with a teaspoon of olive oil and 3-4 cloves of mashed, roasted garlic. Next, add the sauce one tablespoon at a time, then add the zucchini and corn. Finally, top the pizza with fontina cheese and parmesan. Follow the baking instructions on the package.
ROASTED GARLIC, PEPPERONI AND BAN AN A PEPPER PIZZA Prep time: 2-3 minutes Total time: 40-50 minutes
Ingredients • • • • • •
1 head of garlic 2 tsp. olive oil, divided Salt to taste Pepper to taste Pizza dough packet (included) Porzio’s sauce (included)
• 10-15 slices of pepperoni • 1/2 cup of sliced banana peppers • 1 cup of shredded fontina cheese (substitute: mozzarella) • Parmesan packet (included)
Directions First, roast the garlic. Preheat your oven to 400 degrees Fahrenheit. Cut the tip of the head of garlic with a knife to expose the cloves. Drizzle with one teaspoon of olive oil and sprinkle with salt and pepper. Wrap the head of garlic completely in tin foil and place it in the oven for 30-40 minutes or until soft and golden. When done, set aside and adjust the oven’s temperature for the pizza. Follow the instructions on the pizza dough packet and let the dough rise in a warm place for 30 minutes. After the dough has risen, use a rolling pin to roll out the dough to your desired shape and size. Place the dough on a pizza stone or pan and drizzle with a teaspoon of olive oil and three to four cloves of mashed, roasted garlic. Next, add the sauce one tablespoon at a time, then add the pepperoni and banana peppers. Finally, top the pizza with fontina cheese, parmesan and Italian seasoning. Follow the baking instructions on the package.
HOMEMADE LEMON ADE Prep time: 2-3 minutes Total time: 1-2 hours
Ingredients • 4 cups of water • 1 cup of granulated sugar • 2 cups of lemon juice (about 1012 lemons) • Raspberries
Directions Using a small saucepan, heat the water and sugar over medium heat for about 2-3 minutes or until the sugar dissolves. Set aside in the refrigerator to cool completely. When cooled, combine water and lemon juice, stirring with a spoon. Fill your glasses with ice and pour the lemonade mixture into the glass, topping with fresh raspberries.
CANNOLI DIP Prep time: 3-5 minutes Total time: 3-5 minutes
Ingredients • • • • • •
1 1/2 cups of whole milk ricotta 1 tbsp. whole milk 2 tbsp. granulated sugar 1 tsp. vanilla extract Pinch of salt Pinch of cinnamon
• 1/4 cup of mini semi-sweet chocolate chips, plus more for topping • Vanilla pizzelles, brokenup waffle cones or storebought cannoli shells
Directions Using a standing mixer or hand mixer, whisk the ricotta for 2-3 minutes or until completely smooth. Add the milk, sugar, vanilla, salt and cinnamon and whisk for another 30 seconds to one minute. Gently stir in the chocolate chips and serve immediately. Use pizzelles, waffle cones or cannoli shells to dip into the cannoli dip.
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