Thursday, September 18th, 2008
Click here to read the whole article
from The Vancouver Sun.
Nathan Fong, Special to the Sun
Published: Wednesday, September 17, 2008
It’s that time of year again when youngsters have returned to school and parents have started the daily routine of preparing bagged lunches.
If sandwich fatigue has already set in and the kids are bringing their lunches home uneaten or sneaking off to grab fast food, it’s time to rev up lunchtime creativity.
Spending a bit of time in the kitchen can bring a whole new interest to those lunch boxes.
Try out a contemporary Japanese bento box with Panko crusted chicken fingers, honey garlic chicken drummettes, rice ball (onigiri), hummus with vegetable sticks, citrus and soy- marinated soba noodles and minted fruit salad.
For centuries, Japanese bento has been a source of lunchtime inspiration. (more…)
Wednesday, September 10th, 2008
Allez Cuisine! Iron Chef Kid’s Style
This article was published in American Profile about a cooking school for kids in Raleigh, North Carolina.
Sounds like fun . . . .
[from article] click to read entire article.
Classy Kids Cook is a life skills training center that specializes in cooking classes and etiquette training designed specifically for children and teens. They offer after-school programs, week-long track out camps, cooking birthday parties, parent child classes, adult classes and corporate team building events.
“One of our signature events, and one the kids love the best, is our Iron Chef Competition. Conducted just like they do on the Food Network, the kids have just one hour to create at least four dishes after the ‘secret’ ingredient has been revealed. We ask the parents to arrive early to judge the Iron Chef teams. The dishes are judged on creativity with the secret ingredient, presentation of the dish and, of course, taste. In the end, all the culinary teams receive trophies or ribbons.” shared Tessy. “We have great fun as we all are racing against the clock and everyone is scrambling to finish up and get the dishes plated.”
Monday, September 8th, 2008
1/2 lb uncooked shrimp (peeled, leave tails attached)
flour in shallow bowl
2 eggs beaten in shallow bowl
1 Bucket Iron Chef Mustard flavored Panko - Japanese Bread crumbs
Pre-heat Oven to 375 degrees F.
Prepare baking sheet with foil and Place on foil-lined baking sheet.
Clean shrimp, be sure to leave tails attached. Dredge shrimp first in flour, then dredge in egg, then coat well with Iron Chef Mustard Panko breadcrumbs.
Place shrimp on baking sheet and place in oven for 15 minutes or until shrimp are pink and breadcrumbs look crispy.
Enjoy!
Tuesday, September 2nd, 2008
We just got our shipment of officially licensed Iron Chef baseball hats. They are very cool!!
Only available from www.ironchefproducts.com
