Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International


Edible San Diego for Kids Issue #3

Slow Food Urban San Diego is excited to announce the arrival of the Spring 2015 issue of Edible San Diego for Kids. This issue is all about seafood. It features articles written by San Diego kids and a delicious seafood recipe that kids can help make at home. There’s also a gardening activity (hint: what squiggly crawlers help soil to stay healthy?). This issue is a bit more advanced that our first two, so we recommend it for 4th through 6th grade students.

Edible San Diego for Kids is produced by Slow Food Urban San Diego’s Education Committee in collaboration with Edible San Diego. If you are interested in having copies delivered to your school, please email christina@slowfoodurbansandiego.org by April 20th.

You can see the issue online here.

This issue was made possible by the generosity of Chipotle!

Holiday Deliciousness from Chef Jenn

Baked Spiced Pumpkin Pudding

Serves 6 to 8 Pudding

  • 1 ¾ cups Pumpkin puree*
  • ½ cup Granulated sugar
  • ¼ tsp Vietnamese cinnamon
  • 1/8 tsp Kosher salt
  • ¼ tsp Ground ginger
  • 1/8 tsp Freshly grated nutmeg
  • 1/8 tsp Ground clove
  • 1 cup Whole milk
  • ½ cup Heavy cream
  • 2 large Eggs, lightly beaten
  • 3 large Egg yolks

Whipped Cream

  • ½ cup Chilled whipping cream
  • 1 ½ tbsp Sugar
  • ½ tsp Vietnamese cinnamon

Preheat oven to 350° Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a double boiler. Cook for another 10 to 15 minutes, stirring frequently. The mixture will thicken and get a bit darker. Remove the bowl from the double boiler. In a separate bowl whisk together whole eggs, egg yolk, milk and heavy cream; slowly whisk in one cup of the warm pumpkin mixture to temper the eggs. Then with an electric mixer (or food processor) combine egg and milk mixture into the pumpkin puree.

Pour into ovenproof 6-ounce pudding cups or ramekins and place onto a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean.

While they bake, combine whipping cream, sugar and cinnamon in the bowl of an electric mixer. Whip until peaks just begin to form.

When the puddings are cooked through, transfer to a cooling rack on the counter, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Serve with gingersnap cookie.

Pumpkin Puree

Makes 2 to 2 ½ pounds

  • 1 (4 to 6 lb) Pumpkin
  • Kosher salt

Heat the oven to 400 degrees F.

Boil (or microwave) the pumpkin for 10 minutes (till just soft enough that you can easily indent the skin with your finger). Cut off the stem and cut in half. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop (reserve seeds for another use). Cut into 8 wedges and sprinkle the flesh with kosher salt; lay flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

For more delicious recipes and classes visit Chef Jenn’s website! 

Apple Days are here!

Apple season is here, hurrah!! Like many people we are super excited for all things appley. Apple picking, hot apple cider (once this weather cools down!) and of course apple recipes!

A big THANK YOU to Chef Jenn for sharing this delicious recipe with us!

Apple Galette
Serves 8 to 10

Galette Dough
1 ½ cups All-purpose flour
¼ cup Cornmeal
½ tsp Kosher salt
1 tbsp Sugar
½ cup + 2 tbsp Unsalted butter, cut into small pieces and chilled
4 to 5 tbsp Ice water
1 tsp Lemon juice

Filling

5 or 6 Apples, peeled and sliced (approximately 5 cups); I like a combinataion of Braeburns, Golden Delicous and Empire
3 tbsp Unsalted butter
1 tbsp Lemon juice
¼ cup Sugar
½ tsp Vanilla Extract
Pinch Kosher salt
1 Egg yolk
1tbsp Water
2 tbsp Sugar

In a mixer, with the paddle attachment, combine flour, kosher salt, corn meal and sugar. Paddle to combine.

Add cold butter, all at once. Mix on low speed till the mixture resembles cornmeal with some large chunks.
Using a fork, stir in lemon juice and 1 tablespoon of ice water at a time. After the fourth tablespoon test the dough. Squeeze dough in your hand, if the dough does not hold together or looks dry add the additional 1 tablespoon of water (or more if needed).

Turn out dough onto a piece of plastic wrap, gather together to form a disk. Wrap well in plastic wrap and refrigerate for at least 1 hour.

For the filling- in a sauté pan melt butter over medium low heat. Add apples and cook they start to become tender.

In a bowl combine apples, lemon juice, sugar, ginger, vanilla and salt.

Preheat oven to 400° F.

Line a cookie sheet with parchment paper.

On a lightly floured surface, roll out the dough into a 14 to 5 inch circle.

Transfer the dough to the parchment lined cookie sheet.

With a slotted spoon ladle the filling into the center of the dough, leaving a 2 inch dough boarder around the filling.

Fold the dough over the edge of the fruit filling, toward the center, pleating and overlapping as necessary.
In a bowl stir together egg yolks and water. Brush onto the edges of the dough and sprinkle with 2 tablespoons sugar.

Bake for 45 to 50 minutes, or until golden brown.

Let rest for at least 10 minutes before serving.

 

For a full list of upcoming classes with Chef Jenn, including Vegan and Urban Farm classes go to http://www.chefjenncooks.com/