Kids Cooking School now equipped for food, art and crafts classes - Burnett County Sentinel |
- Kids Cooking School now equipped for food, art and crafts classes - Burnett County Sentinel
- Police say they found mafia fugitive on YouTube, posting cooking tutorials - Ars Technica
- How to embrace fennel and add its subtle sweetness to your cooking - Longview News-Journal
- Take a cooking class and contribute to a nonprofit fighting Hudson Valley food insecurity - Poughkeepsie Journal
- How to cook scallops: A guide to cooking scallops - TODAY - TODAY
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Kids Cooking School now equipped for food, art and crafts classes - Burnett County Sentinel Posted: 30 Mar 2021 07:30 AM PDT  The pandemic has forced the owner of Kids Cooking School to get even more creative. Kids Cooking School, located at 307 Village Parkway in Circle Pines, has rebranded as "Kids Creative School." This summer, in addition to cooking classes, the business will also offer art and crafts classes. Lino Lakes resident Tiffany Cavegn opened the business in Lino Lakes in February 2017. Cavegn, a chef and health coach, is the founder of a nonprofit organization, Healthy Strong Kids of Minnesota, whose mission is to provide food assistance to families in need while teaching young people how to cook healthy recipes. After she taught community education classes, she realized there was a need for a local children's cooking school. The business had to close its doors in September 2018. The Kids Cooking School found a temporary home at Oak Hill Montessori School in Shoreview in 2019. Two weeks before the March 2020 shutdown, Cavegn signed a lease for the school's new (and current location) in Circle Pines. "Like everyone, it's been challenging for us. We got just enough federal funding last year to make it through the summer," Cavegn explained. "Due to the nature of classes, when we had to reduce capacity by 50%, it reduced our revenue but did not reduce our expenses. We are currently running at 50% revenue and 110% expenses when you take on the extra sanitizing required and because students can't share anything, so we have to order more individual ingredients." Every year, Cavegn starts planning summer camps in the fall. At that time, it was unclear whether the same COVID-10 restrictions and protocols would be in place. She began brainstorming ways to increase revenue to avoid closing the business for a second time. "The stars aligned," and Kids Creative School received a grant from Anoka County to help launch Cavegn's latest ideas, an art studio and outdoor classroom. "I have been wanting to expand our classes to include unusual arts and crafts, the kind you see on Pinterest but not in your typical art classrooms," she explained. One of the tenants down the hall from Kids Creative School closed its doors, so the landlord offered Cavegn the space on a month-to-month basis. That new space will allow the business to increase its space. However, Cavegn doesn't have the capacity to add more cooking stations. Even if the 50% capacity restriction is loosened this summer, Cavegn said there will likely still be capacity limits to make sure social distancing can be maintained. Students likely won't be able to share ingredients or cook stations. Summer camps include: Food Around the World, Breakfast Buffet, Camping Cuisine, Mad About Macarons, Crazy about Cupcakes, Italian Favorites and more. Art camps, many of which will incorporate science, technology, engineering and math (STEM) concepts, will include: Sparkling Mosaic Art, Acrylic & Resin Pours, 3D Printing, Hogwarts Paper Models and Craft My Crazy. The school attracts students from various school districts, including Centennial, White Bear Lake, Mahtomedi, Forest Lake, Mounds View, Spring Lake Park, Roseville, Maplewood/North Saint Paul/Oakdale and St. Paul. Hugo resident Michelle Allshouse's son Dylan, a fifth grader, has attended classes at the school for a few years. "He has always liked helping me in the kitchen. He is more of a creative person and isn't into sports as much," Allshouse explained. "I asked him if he would be interested in trying a class. He really liked it, so he just kept doing it." Even though Dylan is a regular student at the cooking school, he is still able to find new classes that interest him. "He loves Chef Tiffany, and it's not the same thing over and over again," she said. "He loves going and meeting new friends. It keeps him busy." Dylan recently took a cupcakes and hot cocoa bomb class and soon plans to take another class on macarons. This summer, he is also signed up for the Italian Favorites camp. Allshouse said she hasn't yet asked Dylan whether he wants to try out some of the arts and crafts type of classes, but she guesses he will. Kids Creative School plans to host an open house from 1 to 5 p.m. Sunday, April 11, so families can visit the cooking and art studio space, meet staff and try out some of the projects. To sign up for a time slot, or to learn more about the business, visit kidscreativeschool.org.  |
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Police say they found mafia fugitive on YouTube, posting cooking tutorials - Ars Technica Posted: 30 Mar 2021 12:10 PM PDT 
Enlarge / Bolognese sauce and spaghetti.
Getty Images | Westend61
An alleged mafia fugitive hiding from Italian police in the Dominican Republic was arrested after being spotted showing off his cooking skills in instructional videos he posted on YouTube, according to news reports. Marc Feren Claude Biart, an alleged member of the 'Ndrangheta criminal organization based in southern Italy, reportedly hid his face in the cooking videos but failed to hide his tattoos, leading to his identification. The man had been hiding since law enforcement "ordered Biart's arrest in 2014 for criminal drug trafficking on behalf of the 'Ndrangheta's Cacciola clan," according to The Washington Post. The 53-year-old Biart didn't keep his recipes secret but "was always careful to hide his face in his Italian cooking tutorials, filming the YouTube videos while laying low from police on a sandy beach in the Caribbean," the Post wrote. It's not clear whether the videos are still online, but Biart and his wife "appeared to have uploaded several cooking tutorials for Italian recipes to YouTube, including ones where Biart's tattoos were visible," the Post wrote. The arrest and YouTube aspect of the story were confirmed by Interpol, the International Criminal Police Organization, which helped in the investigation. "Authorities located [Biart] after recognising his tattoos in a YouTube video," Interpol wrote on Twitter today. Extradited to ItalyThe BBC, The Guardian, and other news organizations also wrote about the arrest and YouTube cooking videos, attributing the information to a statement from Italian authorities. "The alleged member of the 'Ndrangheta crime gang was arrested in the Dominican Republic last Wednesday and has now been extradited back to Italy," the BBC wrote yesterday. Biart "was wanted by police for allegedly trafficking cocaine into the Netherlands on behalf of the Cacciola clan of the 'Ndrangheta mafia," the BBC article also said. Before being caught, Biart "led a quiet life in Boca Chica, in the Dominican Republic, with the local Italian expat community considering him a 'foreigner,' police said in a statement on Monday," The Guardian wrote. "He was betrayed by a YouTube channel in which he showed off his Italian cooking skills," the article continued. "The videos never showed his face, but the tattoos on his body gave him away, [police] said." Bigger than Cosa NostraBiart's arrest was part of a larger investigation into the criminal organization. Francesco Pelle, a "wheelchair-bound 'Ndrangheta boss linked to Germany's infamous Duisburg mafia killings, has been arrested in Portugal, Italian police said Monday," according to a story by the AFP news agency that was published on Barron's. Pelle was reportedly found in a clinic, being treated for COVID-19. "Pelle, 44, was on the Italian interior ministry's 'most dangerous fugitives' list, after having been given a life sentence for murder," the AFP wrote. The 'Ndrangheta has a "secretive culture and brutal enforcement of codes of silence [that] have made it very difficult to penetrate," the AFP said. The group "has extended its reach across all parts of the world, surpassing Sicily's Cosa Nostra as Italy's biggest mafia organisation." The 'Ndrangheta "controls most of the cocaine entering Europe" but is now the subject of "the biggest mafia trial Italy has seen in decades," the BBC wrote. "There are 355 alleged mobsters and corrupt officials who have been charged after a long investigation into the 'Ndrangheta group." Charges include murder, drug trafficking, extortion, and money laundering.  |
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How to embrace fennel and add its subtle sweetness to your cooking - Longview News-Journal Posted: 30 Mar 2021 10:00 PM PDT  I don't think I had ever tasted fennel until I worked in a restaurant. Growing up, most of the vegetables we ate came from a can, and when we did have fresh produce, fennel certainly wasn't on the list. But during my time as a line cook, I was introduced to it and fell in love. I remember preparing a fennel and black pepper compote — a divine mix of sliced fennel bulb poached in a sugar syrup and black pepper — to go with the restaurant's cheese board offering. As any line cook worth their salt does, during my prep I'd taste a piece for quality control before cutting the rest of the bulb, and through this ritual I came to enjoy the flavor of raw fennel. From there, I began to explore cooked preparations whenever I got the chance. Now, fennel and I are in a committed long-term relationship. While some might be scared off by the oft applied anise or licorice descriptor, I'm here to tell you that there is nothing to be afraid of when it comes to fennel. Here's what you need to know to select, store, cook and fall in love with fennel. Get to know the plantThe fennel variety most commonly available today at grocery stores and farmers markets is sometimes called bulb fennel, Florence fennel or finocchio. The plant is indigenous to the Mediterranean and is part of the same botanical family as carrots and parsley. Historically, it was very popular in the region, prized in culinary, medicinal and other uses. ("In medieval times, fennel was used to protect against witchcraft and evil spirits," according to NPR.) And according to Greek mythology, we even have fennel to thank for fire, as it's said that its hollow stalk was used to transport fire to mankind from the gods by Prometheus. Fennel hasn't been quite as in vogue in modern age, but perhaps it's due for a comeback. If you're wary of its flavor, don't be. Though lumped together with anise at times (the pair are the predominant flavors in absinthe), fennel is its own distinct vegetable. Sometimes called "sweet anise," fennel has a much tamer licorice flavor than actual anise that's "not overwhelming in the raw vegetable, and especially subtle when cooked," former Washington Post recipe editor Bonnie Benwick wrote in her primer on the vegetable almost a decade ago. I'd describe fennel's taste as lightly anise, vegetal and subtly sweet, the latter of which intensifies when it's cooked. It works in a variety of cuisines and preparations, with fish being a common pairing. Selecting and storingWhile usually available year round, fennel's peak season is fall through early spring — and that's when you are likely to see it at farmers markets. When shopping, look for bulbs that are firm and free of blemishes. It should also appear moist, which is an indication that it was recently harvested. (Dryness is a sign that it has been a while since the plant was harvested, which can sometimes cause the bulb to crack and split.) Fresh fennel should last for at least a few days stored loosely wrapped in the refrigerator, and if it comes with stalks attached, Food52 recommends separating them from the bulb for storing, as the stalks will draw out moisture. Use it allThe entire fennel plant is edible, including the bulb, stalk, fronds, "seeds," blossoms and even its pollen. When most recipes call for "fennel," they are referring to the large, bulbous base and its thick, pale green leaves. To use, start by trimming the root end with a knife to remove the dried part of the stem. Then, depending on the state of the outermost leaves, you can either use a vegetable peeler to remove any brown spots or blemishes, or discard the entire outer layer. The core that holds the leaves together can be tough, so depending on its size and if you plan to eat the fennel raw, it might be best removed. The fennel bulb can be used in a number of ways, such as thinly shaved and kept raw in salads, sliced like an onion and sauteed, and cut into wedges to be grilled or braised. Use the fibrous stalks just as you would celery. They're great for soups, stews and stocks, but could also be thinly sliced and added to a salad. Another way to make use of them is as a bed for roasted meats or fish. Frilly, feathery fronds look similar to dill and remind me of a delicate lace. Fennel fronds have a slightly more citrusy flavor than the bulb and stalks, and should be used in the same way as any other soft herb. They're great in salads, vinaigrettes, sauces and as a garnish. If you're into edible flowers, fennel blooms in midsummer with tiny yellow blossoms to pluck and beautify whatever dishes you're making. The flower's pollen has long been used in Italy, where it's a classic flavoring for porchetta, and was introduced to American cooks in the 1990s. Peggy Knickerbocker wrote in Saveur of using the pollen as a spice, "If angels sprinkled a spice from their wings, this would be it." As for the taste? "Fennel pollen is an incredibly powerful spice, with notes of licorice, citrus, and handmade marshmallows," Max Falkowitz wrote in Serious Eats. Given the pollen's potency, a little goes a long way. "It has an authority to it, and lends a confidence to dishes as if they were to say, this is what food should taste like," Falkowitz wrote. And if you have never eaten fresh fennel, then you have likely encountered its "seeds," which are actually the fruit born when the blossoms are allowed to mature that are then dried. Fennel seeds primarily taste of licorice, can be used whole or ground, and are the predominant spice in Italian sausage and a component of Chinese five-spice powder. (And once you're done with your meal, chewing the seeds also helps fight bad breath.) From bulb to flower and beyond, fennel has multitudes to offer. If you aren't ready to confess your love for fennel just yet, then I hope I've at least convinced you to become fronds.  |
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Posted: 31 Mar 2021 01:57 AM PDT CLOSE
 Looking to change up your dinner routine and help a good cause? Chobani and Hudson Valley Eats have created a virtual family cooking series designed to ensure local families in need have access to nutritious food. The "Chobani Family Cooking Series," hosted by Cooking for a Cause kicks off April 13 with 100% of ticket sales going to benefit three local nonprofits fighting against food insecurity: Feeding Westchester, Food Bank of Hudson Valley, and Dutchess Outreach. Subscribers: 8 pandemic dining changes here to stay Coffee: Operation Prom founder has a new venture Tickets are $50 per family and each virtual class will be led by a New York-based chef teaching simple recipes. Additionally, 75 local families in need will receive complimentary tickets to the virtual cooking series — and Chobani will make in-kind donations to each of the charities. The first class, April 13 is "Desserts for the Win: Fun and Healthy Sweet Treats," with Jake Briere, Chobani's corporate chef, who will demonstrate how to make glazed blueberry and lemon cake, Greek Yogurt whipped cream, and a quick no-churn banana ice cream. Westchester-based chef and former restaurant owner Leslie Lampert will lead "Kid-Approved Meals Hiding in Your Fridge," on April 27. Lampert, the founder of Ladle of Love, will demonstrate how to make smoothies, macaroni and cheese, and veggie sticks. "Farm-To-Home: Sustainable Dining," with chef Zach Berger wraps up the series May 11. Berger will make frozen bark and teach guests how to make a yogurt sauce and simple chicken pitas. How it worksPrior to each lesson, registered participants will get a shopping list to cook along with the chef, or opt to simply watch along. The sessions are designed for the whole family with chefs eager to interact and answer questions. Tickets can be purchased online at hudsonvalleyeats.com/chobani Karen Croke is the features editor for lohud.com and poughkeepsiejournal.com. Find my stories here. Reach me at kcroke1@lohud.com Read or Share this story: https://ift.tt/3ucRccq  |
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How to cook scallops: A guide to cooking scallops - TODAY - TODAY Posted: 29 Mar 2021 11:02 AM PDT Eating a scallop with that perfect golden sear is a thing of beauty. But there often is a perception that it can't possibly be done at home — and there's nothing worse than a pale, rubbery scallop. Yet scallops are actually easier and faster to make than most seafood. You just have to know a few quick tips to make them practically foolproof. How to buy the right scallopsCooking a scallop perfectly starts with buying the right scallops. The most important word to look for is "dry." If they aren't specifically labeled as dry scallops, you should avoid purchasing them. Many scallops on the market are what are known as "wet scallops." In order to make them last longer (read: to sell them to you less fresh), they are treated at sea with a preservative solution and often frozen. The solution, made of water and phosphates, does prevent the scallops from going bad quickly but also changes the flavor, texture and weight. So, while you might think you are getting cheaper scallops when you buy wet, a lot of the weight you are paying for is actually just water — and that water also releases while you are cooking, which not only prevents your scallops from searing but also shrinks them in the process. So, whatever you do, make sure you are purchasing dry scallops.  Valerie Bertinelli It is also important to look at other markers, not just for freshness, but sustainability. Large-scale hydraulic dredging for scallops is among the least sustainable wild seafood practices. Guy Grieve, founder of the Ethical Shellfish Company, believes that "scallops are the one seafood that it pays to be really strict on environmentally speaking," he told TODAY Food. "f you had a competition to design something that could destroy the sea bed, it would be scallop dredging." The most sustainable option is dived scallops — which literally means a person is diving into the water and picking up the scallop off the ocean floor. Sustainable scallop farming is also gaining popularity.  Nathan Congleton / TODAY The key is to try to understand where your scallops are coming from. As Grieve pointed out, if your scallops are being harvested properly then the person selling you those scallops is going to make it known. "If the wholesaler is genuinely buying dived scallops, they will be desperate to tell you every step of the way. They'll be very proud of their connection to where they bought it. If someone is genuinely buying dived scallops they'll know what boat, and what harbor it came from." Another term to look for is "dayboat scallops," named such because the small boats that catch them go out and come back within the day. It is often an indication of smaller producers and of freshness.  Nathan Congleton/TODAY If you aren't sure you live near a store or fishmonger that sells good scallops, the online options are now excellent, as so many purveyors had to find a way to fill in the gaps while restaurants weren't able to order as much seafood during the pandemic. Luke's Lobster works directly with fishermen in Maine — one of the states with the most stringent seafood environmental policies — to ship scallops caught on boats the previous day. Two New York City restaurants' most beloved seafood sellers, AquaBest and Fulton Fish Market, now also ship nationwide. So there is no reason not to seek out the freshest options, wherever you live. Avoid moisture at all costsOnce you have your scallops, the prep is very minimal but it is important. It's all about reducing the moisture so you can get that perfect crust. Starting with your properly purchased dry scallops is the first part of the equation, but even dry scallops need a bit of help. Before you're ready to cook, make sure to blot the scallops with a paper towel. Then, sprinkle a bit of salt and let them sit on the paper towels for a few minutes. You can even let them sit for an hour or two in the open air of the fridge, but it is certainly not necessary. The key is to make sure that all exterior moisture has been reduced as much as possible before the scallops touch the pan. Don't be afraid of high heatThe last essential piece of cooking scallops is to cook them fast and hot. You want a pan that is scorching before the scallops arrive. It is easy to overcook a scallop, and since they are ready within minutes, there is no way to get a sear and avoid overcooking unless your pan is as hot as can be. Make sure you put an oil with a high smoke point in the pan — vegetable, canola or peanut oil work great. Once the oil and pan are fully heated up — and hopefully your fan is on! — then you can add the scallops. Scallops cook for one to three minutes on each side, depending on the size. It is better to cook longer on the first side and get a great crust and then cook the other side a little less if you believe the scallop is overcooking. But if the pan is hot enough to begin with, this shouldn't be a problem. If you have images in your mind of butter-basted scallops, you certainly can add that touch (I always do!) but just make sure you're only doing it at the end. Butter can burn, so you don't want to add it to the pan too early. I like to throw in some butter and a few sprigs of thyme at the end for flavor. With properly sourced dry scallops, blotted dry and cooked on high heat, you can have perfectly cooked, restaurant-quality scallops in minutes. Here's my go-to recipe:  Ali Rosen  |
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