---

I just want to give a shout out to all of the kids in Ms. Koeppel’s Family and Consumer Science class.

She invited me in last Thursday as a guest judge for the class's Iron Chef-type competition where the secret ingredient was cream cheese. 

I was floored with how well these ninth and 10th graders were able to create dishes that were so good and so delightful to look at.

There were six items, including phyllo cheesecake, Mexican street corn dip, stuffed homemade bread, no-bake Oreo cheesecake, a red velvet cake and cream cheese brownie and a peanut butter and chocolate cheesecake.

Ms. Koeppel told me how the kids have to come up with the recipe, do a full class of prep work on it and a full class on baking and cooking the items.

I’m sure it was a great learning experience for the kids, and I thoroughly enjoyed watching them work with a passion at such a young age, and also enjoyed tasting their dishes, which were all very good!

I told Ms. Koeppel I’d come back for next semester’s competition, and maybe we'll even feature some of the top recipes in the column that week!

+++++

As a child, my favorite muffin was the very simple,  fresh lemon poppyseed.

I haven’t had one in a long time, so when I saw this recipe, it brought back all the nostalgia to get a taste of my childhood.

LEMON POPPYSEED SHEET CAKE

Nonstick baking spray with flour

2 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

2 Tbsp. poppy seeds

1/2 cup buttermilk, at room temperature

3 Tbsp. lemon zest plus 1/4 cup lemon juice (from 3 lemons)

2 cups sugar

1 cup (2 sticks) salted butter, at room temperature

3 large eggs, at room temperature

2 tsp. vanilla extract

For the glaze:

1/2 cup (1 stick) salted butter

1/4 cup milk

2 Tbsp. lemon juice (from 1 lemon)

2 tsp. poppy seeds

1/2 tsp. vanilla extract

Pinch of kosher salt

4 cups (1 pound) powdered sugar

For the cake: Preheat the oven to 350˚F. Spray a 18-by-13-inch half-sheet pan with baking spray.

In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. In a liquid measuring cup, mix together the buttermilk and lemon juice.

Add the sugar and lemon zest to the bowl of a stand mixer fitted with the paddle attachment and mix on low for 1 minute to work the zest into the sugar. Add the butter and beat on medium speed until creamy, 3 to 4 minutes. Beat in the eggs, one at a time, and the vanilla. Scrape the bottom and sides of the bowl. Reduce the speed to low and gradually beat in the flour mixture, alternating with the buttermilk mixture, mixing well after each addition.

Transfer the batter to the prepared pan, spreading evenly. Bake until the cake is set and a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pan halfway through. Allow to cool completely in the pan, at least 1 hour.

For the glaze: In a small saucepan, warm the butter and milk over medium heat. Once it reaches a simmer, turn off the heat and whisk in the lemon juice, poppy seeds, vanilla, and salt. Add the powdered sugar and whisk until smooth. Immediately pour over the cake, using an offset spatula to spread the glaze into a smooth, even layer to cover. Let rest until set, about 15 minutes.

These make about about 18-24 pieces, depending on the size.

+++++

We went to Benihana the other day for my mother in law’s birthday, and although it’s impossible to totally recreate their fried rice and yum yum sauce, my wife Aly does a bang up job. Here’s her recipe!

CHICKEN FRIED RICE

1 1/4 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces

4 Tbsp. low-sodium soy sauce

1 tsp. sugar

2 Tbsp. vegetable oil

3 scallions, sliced, dark green parts separated

1 Tbsp. chopped fresh ginger

2 garlic cloves, finely chopped

3 cups frozen white rice

1 10-ounce bag frozen mixed vegetables

1 Tbsp. toasted sesame oil

3 large eggs, lightly beaten

1/8 tsp. kosher salt

1/8 tsp. black pepper

Toss the chicken with 1 tablespoon soy sauce and the sugar in a bowl. 

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken, spreading it in a single layer, and cook, tossing once or twice, until lightly browned and mostly cooked through, about 7 minutes. Add the white and light green scallion parts, the ginger and garlic and cook until the scallions are softened, 1 more minute. 

Add the frozen rice and vegetables to the pan. Drizzle with the remaining 3 tablespoons soy sauce and the sesame oil and toss. Spread in a single layer and cook, stirring occasionally, until the rice and vegetables are hot and the rice starts to get caramelized on the bottom, 5 to 7 minutes. 

Push the fried rice to the edges of the pan to make space in the center. Pour in the beaten eggs and sprinkle with the salt and pepper. Let cook until the eggs just start to set around the edges, then stir them in the center of the pan until cooked through.

Stir the scrambled eggs into the fried rice, breaking them up into bite-size pieces with a wooden spoon. Top with the dark green scallions. 

Serves 6-8 people.

+++++

PASTA ALLA VODKA

1 lb. pasta

2 Tbsp. olive oil

2 Tbsp. butter

1 whole medium onion, chopped finely

2 to 3 cloves garlic, chopped

3/4 to 1 c. vodka

1 can (about 14 oz.) tomato puree

1 cup heavy cream

1 pinch red pepper flakes

1/4 to 1/2 tsp. salt

Freshly ground black pepper, to taste

1 cup grated parmesan cheese, plus more to serve

Cook the pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add the olive oil and butter. When the butter is melted, add in the chopped onion and garlic. Stir and allow to cook for two minutes. Pour in the vodka. Stir and cook for three minutes. Add in the tomato puree and stir.

Reduce the heat to low and stir in the cream. Allow to simmer, being careful not to overheat. Stir in the red pepper flakes, salt, and pepper.

Drain the pasta, reserving 1 cup of pasta water in case the sauce is too thick. Add the cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in the parmesan cheese.

Pour the mixture into large serving bowl. Sprinkle with more parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed

+++++

A new breakfast meal I’ve been trying to prep more often is overnight oats. It’s much easier to just do the work at night after dinner rather than in the groggy morning when I just want coffee. So here’s the base recipe and my favorite addition that I’ve used so far. 

OVERNIGHT OATS

1/2 cup milk (whole, oat, almond, or refrigerated coconut)

2 Tbsp. plain greek yogurt

2 Tbsp. maple syrup or honey

2 tsp. chia seeds

1/2 cup old-fashioned rolled oats

1/4 cup fresh berries, to serve

In an 8- to 12-ounce jar, combine the milk, yogurt, maple syrup, and chia seeds. Stir in the oats, making sure they are all submerged in the milk. Cover and refrigerate for at least 4 hours or up to 3 days. Serve chilled, topped with fresh berries.

Now here are the add ons to really bring these up a notch!

PB&J OATS

2 Tbsp. chunky or smooth peanut butter

1 recipe Overnight Oats

1 Tbsp. strawberry preserves

Chopped roasted peanuts, to serve

Stir the peanut butter into the Overnight Oat mixture until well distributed but not completely combined. Spoon the preserves on top of the mixture. Cover and refrigerate for at least 4 hours or up to 3 days.

Serve chilled, topped with chopped roasted peanuts.

TFD: "Success is not final, failure is not fatal: it is the courage to continue that counts." — Winston Churchill

---