Here’s an update from the cooking corner…..
John Tabar, Lucca’s dad (W.W.) will be coming on Thursday morning to make a Persian dish called Kookoo Sabzi (It’s made with eggs and herbs). The recipe is below in case your children come home clamoring for more:)
Nicole and Morgan made German Pancakes
Thank you to Nicole (Morgan’s mom EW) and Byron (Tati’s mom EW) for cooking with us in the last few weeks – YUM!
And Ivana & Katherine will be introducing some new herbs to the Caprese project as well as exploring some other foods in their cooking corner. Check out the fresh honeycomb Sasha (E.W.) brought in to share and also the jar full of water with mung beans. When they sprout, they will be part of a traditional vegetarian “egg roll” the children will make with Katherine.
Let us know if you want to share a cooking project with the children. And as always, we need fresh mozzarella for the Caprese Salad so if you can donate 2 tubs from your next trip to the market, sign up in the hallway and drop it off in the fridge by Wednesday am. Thanks!
Kookoo Sabzi
A Kookoo — also spelled Kookoo-ye, Kuku, or Kou-Kou — is a Persian-style egg dish that is similar to an Italian Fritata or an open-faced omelet. Iranians make many, many different types with a variety of flavorings. The Kookoo Sabzi, flavored with a variety of herbs and tinted a deep green, is probably the most popular.
4 to 6 servings….20-30…..
Ingredients
• Butter or oil — 4-6 tablespoons
• Scallions, chopped — 1 bunch
• Parsley, chopped — 2 bunch
• Cilantro, chopped — 1 bunch
• Dill, chopped — 1 bunch
• Eggs — 8….16
• Turmeric — 1 teaspoon
• Salt — 1/2 teaspoon
• Pepper — 1/4 teaspoon
Method
• Preheat oven to 350°F. Heat the butter or oil in an ovenproof sauté pan or skillet over medium flame. Add the scallions, parsley, cilantro and dill and sauté until the herbs are cooked down somewhat, around 2 to 3 minutes. Remove from the pan and set aside to cool. Wipe the pan clean with a paper towel.
• Add the eggs, turmeric, salt and pepper to a large bowl and beat until smooth. Stir in the cooled herbs.
• Pour the eggs back into the sauté pan and place the pan in the preheated oven. Bake for 20 to 25 minutes, or until the eggs are fully set.
• Run a knife around the edges of the kookoo and invert onto a serving platter. Cut into wedges and serve hot or cold with a garnish of plain yogurt.
