The Tree House Books Cookbook

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the

Tree House Books Cookbook


Dear readers and aspiring chefs, This summer during our six week Canvas and Plate Institute we have learned everything there is to know about food: how to grow it, how to prepare it, and how to use it to transform a city. We planted seeds in our backyard garden, watched them grow, and then explored other gardens that have revitalized communities, because we believe that one day Tree House Books’ garden will be one of many on Susquehanna Avenue. We also learned about the negative impacts food can have on our communities and how the mass production of everything we eat can do more harm than good. But through this exploration we were able to use what we’ve learned and challenge it in the kitchen. Thanks to our expert chefs, Art Staddon and Will Macaluso, we were able to look at our garden and what we eat differently by mastering recipes of everyday food items like french fries, ketchup, pickles and eggs. I hope that this cookbook inspires you to do the same. Go plant a garden or cook a meal with a family member! Making something from scratch is the best way to start. Here’s to healthy eating, Lauren Macaluso Tree Shade Summer Camp Director


Table of Contents Concoctions from Literature • Porridge Recipes • Cinderella-Inspired Pie Recipes

Expert Chef Session Recipes • • • • •

Ketchup & French Fries Salad Dressings Deviled Eggs Dill Pickles Plating Project

Building Blocks of Community • Recipe for a Succesful Community • Team-Building Recipe • Family Recipes


After reading about a porridge pot that wouldn’t stop cooking, we decided to come up with our own porridge recipes. Every porridge recipe should include:

Strawberries Banana Honey

Oats

Mint Milk Grains

Cinnamon


Our Favorite Imaginative Flavors of Porridge • Pizza Porridge with Pepperoni and Cheese • Crab Porridge • Shrimp Porridge • Strawberries and Banana Porridge • Tunafish Porridge • Spaghetti and Meatballs Porridge • Brownie Porridge


Cinderella-Inspired Pie Recipes The Tree House Pie Ingredients: Base:

1 pie crust 1 tablespoon of butter Filling: 1 cup of apples, chopped 2 cups of pureed pumpkin 1 cup of sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract Directions: 1. Wash your hands 2. Get focused 3. Preheat oven to 350 degrees 4. Put crust in pie pan 5. Coat pie crust with butter 6. Put filling into pie crust

Topping: 1 cup of whipped cream 1 scoop of butter pecan ice cream 7. Cook for 45 minutes 8. Let pie cool 9. Scoop ice cream on top of pie 10. Glop whip cream on top 11. Slice and enjoy!


We were influenced by the fairy godmother in “Cinderella� and decided to create our very own crazy pies, instead of sticking to plain, old pumpkin. Yum!


Recipe for Ketchup July 5, 2011 • • • • • • • •

6 ripe tomatoes. Just peel and cut into chunks. 1/2 cup white vinegar 4 tablespoons brown sugar 1 tablespoon garlic powder 1 tablespoon onion powder 1/4 teaspoon allspice 1 teaspoon salt 2 1/2 cups water

Put everything into a pot, let it simmer for about an hour or until it reaches a good consistency.

How to peel tomatoes 1. Score the bottom of the fruit (lightly), with an “X”. 2. Drop in boiling water for 25 seconds 3. Remove and immediately place in an ice bath. 4. Peel.


& French Fries Ingredients: -4 large russet or kinnebec potatoes, peeled and cut into -1/4 by 1/4-inch thick batons -2 quarts peanut oil -Salt and pepper -Rosemary Directions: Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Mix cut potatoes with oil, salt, pepper and rosemary. Bake on a baking sheet at 450 degrees for 45 min.


Recipe for Salad Dressing

July 12, 2011

honey lime dressing 3/4 cup plain yogurt 2tbsp lime juice 1/4 cup honey 1/4 tsp lime zest

garlic and basil vinaigrette 1/2 cup fresh basil leaves, chopped 2 tablespoons chopped fresh garlic 1/4 cup balsamic vinegar 3 tablespoons grated Parmesan cheese 2/3 cup olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper

Challenge: Experiment with sour, sweet, and spicy ingredients to make your own salad dressings!



Recipe for Deviled Eggs July 19, 2011 Ingredients: -6 hard-cooked eggs, peeled and cut lengthwise -¼ cup Mayonnaise or to taste -mustard to taste -½ teaspoon white vinegar -1/8 teaspoon salt -¼ teaspoon ground black pepper -Paprika for garnish Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.



Recipe for Pickling Dill Pickles

August 2, 2011

Ingredients -7 wide-mouth quart jars, lids & rings -fresh dill, heads & several inches of stems -cucumbers, washed, scrubbed -1 garlic cloves ( or more) Brine -8 1/2 cups water -2 1/4 cups white vinegar -1/2 cup pickling salt Directions: 1. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside. 2. FILL JARS: place a layer of dill at the bottom of each jar, along with one garlic clove then TIGHTLY load the cukes into the jar to the NECK of the jar add a few TINY spriglets of dill at the top, too, and another garlic clove if desired. 3. Once jars are loaded, pour in the brine leaving half-inch head space in each jar. Add lid and ring to each jar, tightening evenly. 4. Place jars into canner with water JUST to the necks of the jars.


5. Bring water ALMOST to a boil 6. Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool. 7. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard


Plating Project

July 26, 2011

Clown Salad

Created by Chefs Mark and Mr. Darren

The Awesome Plate Created by Chefs Anisah, Imani, and Ms. Mira

“We did it like this because we wanted some cereal and the stuff looks like bowls so we put stuff in it so it looked like cereal.�


Snowball Fruit

Created by Chefs Mark and Mr. Darren

Hawaiian Luai

Created by Chefs Tymir and Ms. Satia

The Tower of Chocolate Strawberry

Created By Chefs Seth, Ms. Nina, and Kevin

“I designed my dessert like a castle. The mint was a flag. The whipped cream was the river.”


Mother Nature

Created by Chefs Jonathan and Ms. Lauren

“The asparagus reminded us of green trees.”

Strawberry Chocolate Erruption

Created by Chefs Ms. Nona and Ms. Brittany

“We wanted to think like chefs, and wanted it to look like a chef made it.”

Beautiful Salad

Created by Chefs Amaya and Ms. Rynesha

“We decided to plate this way because the colors are eye-catching.”


Hawaiian Starry Nights

Created By Chefs Tymir, Julian, and Ms. Satia

“It’s a stage with lights in Hawaii covered with caramel. It’s made with strawberries, caramel, cake, peaches, and chocolate.”

Smiley Face

Created by Chefs Ms. Brittany, Shidayah, and Porshia

“When we designed our plate, everybody was excited and happy so we wanted the plate setting to be a smiley face.”


How to Build Successful Community To have a safe, successful, plentiful community you will need: 12 pounds of kindness 7 cups of patience 9 successful, clean schools 3,000 supportive parents 5 parts FUN PROGRAMS 8 parts SAFETY 7 scoops of sports 20 oz. of teamwork Infinity of destiny -by the Tree Shade campers



Recipe for Team-Building

“In camp we played that game where you had to get untangled. We wouldn’t have accomplished it if we hadn’t talked to each other.” -Arshad


Ingredients 1 heart for understanding 2 parts patience 3 tons of respect 4 cups of laughter 5 fingers to lend a hand 6 spoons of conversation 7 pounds of friendship

“We need to work together. If we don’t work as a team we will lose!” -Kareem

“In basketball we need to work together so one person won’t get hurt. We also have to work together so we can win” -Ta’Quan


Family Recipes Coconut Sherbet, “Mantecado de Vainilla” Julian, Age 8 Ingredients: 2 large ripe coconuts ¼ teaspoon salt 3 cups of sugar 8 cups of water Grated rind of ¼ lime Directions: 1. Crack coconuts. Separate coconut meat from shells. Pare the brown skin. Wash, dry, and grate the meat. Set in pan. 2. Heat the water and pour over the coconut. Mix well. 3. Pour mixture gradually in a muslin cloth and squeeze out the coconut milk. Strain. 4. Add the salt, sugar, and lime zest. Mix and freeze until firm in an ice cream freezer.


Homemade Strawberry Shortcake Stephanie Alleman, Camp Counselor Ingredients: 1 1/4 cup of flour 1/2 cup of sugar 2 teaspoons of baking powder 1/2 teaspoon of salt 1/3 cup of shortening 1/2 cup of milk 1 teaspoon of vanilla 1 egg Directions: 1. Beat shortening and sugar. Add egg and vanilla. 2. Mix in flour, baking powder, and salt. 3. Stir in milk. 4. Pour into greased 8 or 9 inch cake pan. 5. Bake at 375 degrees for 25-30 minutes.


Spook Juice Punch Sameer Wilson, Age 7 Ingredients: 2 packages of Grape Kool Aid 1 12oz can of frozen orange juice 32oz of water 1 cup of sugar 1 gallon water jug Directions: 1. Dilute Grape Kool Aid with 1 cup of warm water and sugar until dissolved. 2. Prepare orange juice as instructed. 3. Combine the two mixtures. 4. Add water until the jug is 3/4 full. Shake well and sweeten to your taste.


Insert Your Family Recipe Here


Dear Mr. Art & Mr. Will, Thank you for helping us cook. I have a lot of fun. Thank you for teaching me -TeeTee how to make French Fries. Sincerely, Kevin Thank you for sharing your knowledge of food with the kids! I enjoyed learning from you both as well. Your time is greatly appreciated by everybody at Tree House! Thank you for teaching me -Miss Steph to cook deviled eggs it was fun and the deviled eggs were good. love, Amaya Thank you for teaching us how to cook hamburgers and fries. And deviled eggs. And I want to cook with you. Then I like to cook. By Seth You both are an awesome team! Thanks so much for loving Tree House and supporting our camp. I couldn’t have done it without you! love,Miss Lauren


Thank You, Sponsors & Supporters! We are grateful to the big family that made our summer magical. Our Camp Director Our Tree Shade Root Sponsors Lauren Macaluso The Rosenlund Family Foundation The Seybert Foundation Enon Tabernacle Baptist Church Our Expert Chefs The Junior League of Philadelphia Will Macaluso Art Staddon Our Program Partners Howard Brosius & Chipping Hill Micro-Farms Adam Hill at Marathon Garden Andrea Swan and the Temple University Office of Community Relations Fresh Grocer Nutritional Development Services Urban Blazers Whole Foods Mitch Wolfson Ceramic and Glass Departments of the Tyler School of Art Young Friends of Tree House Books- Professional Chapter Tim Adams and Field House Bar & Restaurant

Our Tree Shade Seed Sponsors Laura & David Rosenberg Hope Luken Our Counselors Our Artists Nina Rosenberg Emily Culver Our Interns Cory Popp Bart Lyons Lili Dodderidge Christine Castro Timi Tanzania Lily Glickstein Satia Koroma Ijshanya Williams Mira Kim Our Work Ready Staff Stephanie Alleman Celine Haber Brittany, Kiana, Darren Sharon Turner Sheron, Nona & Rynesha

Special Thanks to Lili Dodderidge and Cory Popp for designing our cookbook!


Tree House Books 1430 West Susquehanna Ave. Philadelphia, PA 19121 (215) 236-1760 www.treehousebooks.org www.facebook.com/TreeHouseBooks info@treehousebooks.org


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