Connect cooking with family, community, math, science, language arts and social studies to empower kids in the kitchen, classroom & beyond!
Author: chefscott
Scott lived in the Washington DC area where his love for food began in his teens and his mentors were Julia Childs, Jacques Pépin and Jean Louis Palladin.
Scott taught private cooking classes taking his students on tours to restaurants and up-scale food outlets. He also catered in the Washington, DC area for several federal and state officials, and held several positions as Banquet Chef. His work with children’s education began in 1992 when he was an advocate for some of the cable educational initiatives.
Scott moved his family to North Texas in 1996 where he continued his education in ministry, communication and family crisis management. Scott has gone on several missionary journeys around the world and has helped thousands of families as he has traveled to Japan, China, Asia, Philippines and his tapes and materials have gone to India, South America, Africa and Australia. Scott wanted to fundraise for missions and educational programs and had the idea of a cooking program. After having consulted the best in TV and Radio broadcasting, the concept of Chefsville - Kids™ was developed.
1st Class Kids will expand Chef Scott’s influence to reach an international audience through the Internet, TV, radio, DVDs, books, merchandise and speaking tours as well as alliances with key retail outlets.
Chef Scott’s passion for working with children, his well-regarded advice and cooking skills makes him a great host for Chefsville - Kids™. Scott serves as executive director building awareness of 1st Class Kids and its Chefsville Kids brand.
Under Scott’s directorship, 1st Class Kids completed its first set of library and school appearances in 2007. In 2008 demand and focus went towards the classes and workshops. In 2009, camps were added along with three new services, “Kitchen Pirates”, “Honor the Family” and children’s programming for festivals.
Chef Scott conducts on-sight classes with Sprouts Farmers Market and has been a guest chef for Market Street United grocery store in Allen, TX. 1st Class Kids delivers life-skill education to kids through the lens of a chef.
As a chef, Scott has the ability to offer hands-on learning opportunities while demonstrating how cooking relates to the core academic subject of language arts, math, science, and social studies, plus fine arts. Kids love these connections!
Today, Scott sits as a member of the Dallas Coalition for the Prevention of Childhood Obesity, the Healthcare Commission of Collin County and on the program advisory board for Remington College School of Culinary Arts. 1st Class Kids offers service learning opportunities to Remington College students, students of Collin County Community College, Le Cordon Bleu, El Centro, and The Art Institute of Dallas. Additionally, Scott serves on the Gifted and Talented Committee for Plano ISD.
Chef Scott lives in Texas with his wife Sarah and 4 children.
What makes these chicken wings so good, is that this recipe uses a technique called “Brining”.
Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking.
Photo Credit: angiespangies.com
This recipe is a fantastic introduction to brining since it is simply water and salt. Brining can get fancy later on when taking on dishes like pork chops and steaks. That is when other seasonings and flavorings are added.
Asian Style Chicken Wings
Peanuts, lime and cilantro are a fun combination that compliment the brown sugar, vinegar and hot sauce used in this recipe. This recipe will satisfy all of the taste buds.
If you have a peanut allergy, then try pecans or toasted shredded coconut.
The French omelet is one of several kinds of omelettes. Its main claim is that the omelet is removed from cooking just before the desired degree of doneness.
The center is slightly underdone and continues to cook while the omelet is being delivered to the table to be eaten. The result is that the center oozes slightly and if cheese is used, it oozes out to wet the diner’s appetite.
This style of omelet has a unique shape which resembles an American football.
This style of omelet has a wonderful fluffy and moist texture that is very different than its American counterpart which is tougher and can be crispy.
For most people, they prefer this style, but we can put it to a vote at a later date.
Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
Set a dinner plate by the stove.
Heat a seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter. Swirl the pan so the butter gets all around.
When the butter stops sizzling and the foam goes away add the eggs. Let the eggs heat up (10 seconds).
Stir vigorously, with a heatproof spatula. When stirring, include the sides of the egg mixture so the omelet cooks evenly.
Once the eggs are set (the bottom starts to become solid and the edges start to dry a bit), thump the pan gently on the burner to release the omelet from the pan. Be sure that nothing is sticking to the sides or bottom of the pan, if so use a heat proof spatula.
Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Shake the pan to create thin layers of egg. Fold omelet again and again forming thin layers all rolled up. Cook until just before the desired doneness lifting the pan or reducing the heat to prevent browning. (A classic French omelet is not brown like the American version.)
Transfer omelet to the warm plate and serve.
Notes
NOTES: Omelet Filling Suggestions: Fillings are raw and cooked, sweet and savory. Add fillings before folding or alternatively one can roll the omelet then slice it open like a baked potato and top the omelet with fillings such as creams, herbs, fresh fruit or caviar. Add choice of garnishes just before folding the omelet in 1/2 or top omelet if so desired. Serve immediately. Canola oil or olive oil or other low saturated fat oil may be substituted instead of the butter. End result will be slightly different, but still delicious.
Scones are a small, single serve, cake-like bread that is believed to have originated from Scotland. The first mention of a scone was from a translation of “The Aeniaid” (1513) by a Scottish poet named Gavin Douglas.
Usually the scone is triangular but may be round like a biscuit. Today they can be made in any shape. This recipe makes them triangular which is a really fun shape. I use this recipe when teaching culinary students about how to maximize the use of space on a cookie sheet.
Scones are in the same group as the crumpet or muffin. Usually scones are made of wheat, barley, or oatmeal and baking powder to make it rise. This is a quick bread. Why pay $2.95 for each scone when it costs only $.50 cents to make it yourself and you can make a whole bunch of them and freeze them.
Scones may have raisins, currants, cheese, or dates in them. How about cranberries, chocolate chips or nuts?
I chose this combination of blueberry with lemon glaze because truly this makes your taste buds sing! Also half of the sugar has been removed from the base recipe making it a healthier choice option, as was the addition of blueberries that are nutrient dense and delicious.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Fold the blueberries into the dough. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough making the scone look strange.
Lightly press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Lemon Glaze
Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves.
Add the lemon zest and butter.
Microwave it for 30 seconds on high.
Whisk the glaze to smooth out any lumps, and then drizzle the glaze over the top of the scones. Let glaze set a minute before serving.
Notes
Equipment needed for this recipe are:2 forks or pastry blender
Parchment paper or flexible cutting board
Pastry brush
Ruler Whisk
Oven mitts
Medium sized bowl
Measuring cups
Measuring spoons
Wooden spoon or spatula
Baking sheet or cake pan
Adult supervision
People from all over the world love New York bagels. This recipe, which I really love, came from one of my favorite contestants on the Next Food Network Star.
Bagel Bites – small, stuffed with fun ingredients, this recipe has a blend of cream cheese and berries. Make up your own incredible filling.
To make it awesome, the topping is an egg wash and then beautiful turbinado sugar to give the crust a crunch and sweetness.
These could be a new family favorite for Saturday mornings in your family as well.
Combine the water, sugar, melted butter and yeast in the bowl of a stand mixer fitted with the paddle attachment, mix to combine. Allow to stand until bubbly, about 4 minutes.
Add 2 cups flour, the salt, and mix on low speed until well combined, about 2 minutes.
Switch to the dough hook attachment. Add the remaining flour gradually and mix on low speed until fully incorporated, about 2 minutes.
Turn dough out onto a lightly floured surface. Knead until the dough is heavy, smooth, and not sticky, about 5 minutes. Lightly oil a bowl, place the dough in the bowl, cover loosely and set aside to rise until doubled, about 1 hour.
In a medium bowl, combine the strawberries and blueberries. Add the softened cream cheese and strawberry jam and mix until well combined. Set aside.
Heat oven to 375°F. Divide dough into 12 pieces. Best way is to portion the dough evenly roll the dough into a log shape. Cut the log shaped dough in half, and then cut those in half leaving 4 equal pieces, cut those pieces into thirds giving 12 even portions.
Take one piece of dough and flatten it into a 4 inch circle. Place 2 ½ tablespoons cream cheese mixture in the center. Fold up the ends of the dough and pinch closed like an potsticker. Tuck the ends into the center and twist to form a nice ball. Be careful not to make the bottom of the roll a lot thicker than the top to keep the dough even around the filling.
Place the roll, seam side down, on a baking sheet lined with parchment paper. Repeat with the remaining rolls.
Beat the egg in a small bowl with 1 tablespoon water. Brush the rolls with the egg wash and sprinkle with turbinado sugar.
Bake in the preheated 375 degrees F oven until golden brown, 20 to 22 minutes. Allow to cool before serving.
Notes
The filling is very hot after cooking. Please allow these to cool for at least 20 minutes before serving. Great with milk, coffee or any morning beverage.
This is an easy and healthy dish that tastes great. It uses the lime zest and cilantro can be added for a darker green color. The lime keeps this salad from oxidizing. As an option add cilantro since this herb goes great with lime. Avocado has so many health benefits according to many medical studies. Papaya is unique because it is not over-commercialized and still retains its intensity of vitamins and minerals. Together this salad really brings up these ingredients to superfood status.
Avocados do not contain any cholesterol or sodium, and are low in saturated fat. More potassium than a banana. Loaded with heart healthy fatty acids. Contains a really great amount of fiber. It is said that eating avocados can lower cholesterol and triglyceride levels.
There are so many health benefits of eating papaya. Some are listed here but this link has a great profile for this superfood fruit. Papaya can help prevent inflammation, its great for heart health, prevention of heart disease, supports the immune system, and helps protect against rheumatoid arthritis.
Trivia: Green Tea and Papaya help prevent and fight prostate cancer.
2avocadospeeled, halved, seeded and sliced length-wise
1papayaspeeled, halved, and seeded
1limezest and juiced
1/2teaspoonsalt
1/4teaspoonsugar
1/8teaspoonblack pepperfreshly ground
1/8teaspooncayenne
1/4cupolive oilextra-virgin
1tablespoonsesame seedswhite or black or combination
Instructions
Slice the avocados lengthwise into 1/2-inch thick slices.
Slice the papayas width-wise into 1/2-inch thick slices.
Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
In a small or medium sized bowl, combine the remaining ingredients and stir to combine.
Spoon the dressing over the avocado and papaya.
Notes
Serve immediately!Options: Smoked Paprika instead of cayenne. How about chopped flax seeds instead of sesame seeds? Even use some chia seeds for super-food health.
Cooking Clubs, invite e-mails have been sent to the e-mail addresses used for registration to join our Google Classroom. Zoom meetings … to be announced starting 4/27. Please see your email inbox!
Online programs… to be announced starting 4/27
Camp Registrations, please see our Calendar or Rec Center Website … to be announced starting 4/27