Private Event – Girl Scouts Saturday, 31 May, 2025
Burgers
Fresh Pasta with Marinara
Caesar Salad
Worms in Dirt
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Creamy Caesar Salad with Garlic Croutons
yield: 2 servings
½ head trimmed Romaine lettuce, cut in 1 inch slices
2 ½ inch slices Italian bread, cut in cubes
¼ cup plus extra-virgin olive oil,
1 teaspoon parmesan cheese, grated
1/4 teaspoon anchovy paste (or 1 small filet mashed)
½ lemon, juiced
½ teaspoon garlic, minced and divided
¼ cup Mayo
¼ teaspoon Dijon mustard
Sea salt and ground black pepper
1 teaspoon fresh parsley, chopped
Small block of parmesan or Romano cheese for garnish
In a small mixing bowl, combine 1 teaspoon garlic, anchovy, lemon and Dijon. Whisk to thoroughly mix. Add Mayo and continue to mix. Taste and add salt and pepper to eliminate acidity of lemon. Set is cooler until needed.
In a small mixing bowl combine ½ teaspoon garlic and 1 tablespoon oil. Mix for 2 minutes to combine and extract garlic oils. Add bread cubes and toss quickly to evenly distribute garlic-oil min. Add parsley, fold in, and transfer croutons to a parchment lined baking sheet. Bake for 3-5 minutes until cubes are golden brown but still chewy in the center. Set aside to cool.
To assemble the salad, Toss Romaine lettuce and Caesar dressing in a mixing bowl to lightly coat, using only half of dressing to begin. Add more dressing if desired uniformly coating the lettuce. Add croutons and fold until evenly distributed. Divide salad between 2 chilled salad plates and garnish with shaved or shredded parmesan block.
Fresh Pasta Dough
yield: 2 servings
1 ¼ cups all purpose flour
2 large eggs
1 tablespoon olive oil
½ teaspoon sea salt
Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.
In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.
Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.
Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.
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Fresh Marinara Sauce
yield: 2 servings
1 tablespoon vegetable oil
1 teaspoon extra-virgin olive oil
16 oz canned crushed tomatoes
1 teaspoon garlic, minced
4 large basil leaves, chiffonade
½ teaspoon sea salt
¼ teaspoon crushed red pepper seeds
4 oz water
½ teaspoon granulated sugar
Add vegetable oil to a medium saucepan and heat on medium until oil shimmers. Add garlic and basil and stir for 1 minute until garlic becomes fragrant and just begins to brown. Add water and tomatoes immediately, then add salt, pepper and sugar. Drizzle in olive oil and decrease heat to simmer, stirring occasionally. If sauce begins to thicken and stick, add ¼ to ½ cup water and continue to simmer for a minimum of 1 hour.
Cheeseburgers
Serves
8 oz of Ground Beef 80% Lean – (Divided into 1/4 lbs. patties)
1tsp of Vegetable oil
2Slices of Cheese (American, Cheddar or your Choice)
2 Lettuce Leaves
2 Hamburger Buns
Lightly Form your patties into 2 even shaped burgers. Salt and pepper only one side of your burgers. Set you stove to medium – high heat and add 1 tsp of Veg oil to skillet and place your burgers seasoned side down, keeping them separated from each other. (Too close and they just steam cook) Cook burgers, flipping them only once, until caramelized and cooked until desire doneness. My Rule is 8-12 mins total for medium rare. Add Cheese about 3-5 mins before taking burgers out of the skillet. To Assemble, place bottom bun on plate, Lettuce, Cheeseburger, add mustard to top bun and add to burger. (add onion , pickles or other desired condiments ) ENJOY !!!!
DIRT AND WORMS
INGREDIENTS:
2 cups cold milk
1 (4-ounce) package chocolate instant pudding
1 (8-ounce) container whipped topping, thawed
1 (16-ounce) package Oreos, crushed to crumbs
Gummy Worms
10 (8-ounce) plastic cups
DESCRIPTION
Creepy, crawly candies make this dessert fun to eat! Perfect for spooky Halloween fun or garden-inspired snacking.
DIRECTIONS
Pour the milk into a mixing bowl and add the pudding mix. Beat with a wire whisk until well blended (about 2 minutes) and let pudding stand for five minutes.
Fold whipped topping into the pudding very gently until it is all the same color.
Place about 1 tablespoon of the crushed cookies into the bottom of each cup, then add about 2 tablespoons of pudding to each cup.
Repeat another layer of cookies, then pudding, ending with another layer of cookies.
Finish by adding 2 gummy worms to the top of each of the cups.
Put cups into the refrigerator for about one hour to chill.
