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Muffins & Tart

July 24, 2018 Steven Horn

CHILDREN’S RECIPE: Blueberry Muffins
Blueberry Muffins:
Ingredients:
1 cup Quinoa Flour
1 Egg
3 tbsp Brown Sugar
2 cups Blueberries

Blueberry Compote:
Ingredients:
2 tbsp Sugar
2 tbsp Cornstarch
¼ cup Water

Method of Preparation:
Mix flour, egg and brown sugar to make muffin batter. Spoon batter to muffin divider and add blueberries. Bake at 350 degrees until the muffins are brown. It should take 10-12 minutes. Add sugar to hot pan; add blueberries, cornstarch and water to make your compote. Place muffins on a plate and add your blueberry compote.


FAMILY RECIPE: Blueberry Lemon Tart
Ingredients:

6 Tarts (store bought)
3 tbsp Brown Sugar
1 tbsp Lemon, juice of
2 tbsp Lemon, zest
2 tbsp Cornstarch
¼ cup Water
3 tbsp Butter
Blueberry Compote, from children’s recipe


Method of Preparation:
To make lemon custard, in a hot pan add brown sugar, lemon juice and zest, cornstarch, and water. Then add butter. Add spoon full of lemon custard to tarts and top with blueberry compote. Chill and serve.


In Berries Tags Blueberries, berries, chef tony clark, Blueberry pancakes, blueberry muffins, muffins, childrens recipe, lemon, lemon tart, family recipe
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Zucchini Pancakes Two Ways

July 24, 2018 Steven Horn

CHILDREN’S RECIPE: Potato and Zucchini Pancakes with Chive Sour Cream
Ingredients:

1 Zucchini, shredded
1 Potato, shredded
4 tbsp Olive Oil
4 tbsp Sour Cream
Chives to taste

 
Method of Preparation:
Combine shredded zucchini and potato, drain and squeeze water out, mix together.  Shape into patty and fry in oil, flip when edges brown.  Drain oil out in paper towel, top with chive sour cream.


FAMILY RECIPE: Potato and Zucchini Pancakes with Shaved Zucchini and Squash Salad
Ingredients:

½ cup Baby Zucchini, sliced
½ cup Summer Squash, sliced
5 Cherry Tomatoes, halved
2 tbsp Onion, sliced
2 tbsp Radish, sliced
2 tbsp Pistachios
4 tbsp Pesto
1 tsp Lemon Juice
1 tsp Sherry Vinegar
Pinch of Chives
2 tbsp Olive Oil
Salt, Pepper to taste
Potato & Zucchini Pancakes, from children’s recipe

Method of Preparation:
Mix sliced baby zucchini, summer squash, cherry tomatoes, onion, radish, pistachios, pesto, lemon juice, sherry vinegar, pepper, chives and oil.  Add salt to break down moisture.  Toss until ingredients are evenly mixed.

In Zucchini, Squash + Gourds Tags ZUCCHINI, Squash + Gourds, cooking for baby and me, chive sour cream, sour cream, chef lee chizmar, zucchini pancakes, children's recipe, healthy alternatives, potato, shaved, squash salad, summer snack, lemon
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