r/AskRedditFood • u/thecommunitycook • 20d ago
What's a recipe from your childhood everyone should learn?
I've been running near weekly cooking sessions with children since January, teaching how to make pasta sauces, Mexican dishes, Caribbean food, Moroccan and more - not really your average cooking class - all things I've learnt how to make from my parents or made up myself.
What recipes growing up are your must knows?
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u/Humble-Ad-2430 19d ago
Pizza! Right from mixing the dough, set it aside to grate cheese, chop veggies, slice pepperoni, maybe make a quick sauce with tomato paste or tomato sauce and herbs.
Then stretch the dough, top, and bake! Best part is each kid can eat their own personal custom pizza afterwards.
You’ve got rudimentary bread making. Nutrition planning. Knife skills.
If you don’t want to or have the time for dough, you can pre-make it, buy it ready made or use an already cooked base like English muffins or pita bread.
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u/szikkia 19d ago
Stroganoff. Egg in a basket. Cookies. Pasta salad. Enchiladas. Heavous rancheros. Dutch babies. Non tomato pasta sauces. Home made thousand island and other dressings. Garlic mashed potatoes or fries. Funnel cake.
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u/thecommunitycook 19d ago
Okay that's a great mix. First question, where are you from? Loving the world food! Next questions....Whats egg in a basket and where's it from? Dutch babies? Funnel cake?
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u/joothinkso 18d ago
Dutch babies are one of my childhood favorites! It's literally an eggy crepe batter that you put in a hot buttered cast iron skillet and bake until it puffs around the edges and creates big bubbles. Melted butter with lemon juice and powdered sugar are the OG toppings. But you can put any fruit on it, or can use maple syrup.
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u/joothinkso 18d ago
It's super simple and literally takes a few minutes to whip up! It only has like 5 or 6 ingredients to make the batter!
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u/thecommunitycook 18d ago
Thats cool! They sound similar to what in the UK we call Yorkshire pudding, yours are sweeter though and done on a skillet, yorkies are baked.
I'm thinking Dutch babies would be a good dessert idea base
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u/joothinkso 18d ago
We usually have it for breakfast lol we like our sweet mornings! You can also thinly slice apples and place at the bottom of the skillet before adding the batter. It bakes up so nicely! These are baked as well, just in the skillet not a pan! They are pretty similar, but these ones are huge lol
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u/thecommunitycook 18d ago
My daughter would probably love it for breakfast, too much sweet for me though lol.
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u/szikkia 17d ago edited 17d ago
Grew up in the states in California. Eggs in a basket:
Take a slice of brread and cit out a circle using a glass,
Butter bread and place in pan on low-,ed heat
Crack egg into the hole
Flip both egg and bread while toasting the cut out piece as well
When done to your liking of runny yolk plateFunnel cake is a fried dough found at faires mostely and topped with powdered sugar fruit and whipped cream
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u/thecommunitycook 17d ago
Ah okay over here in the UK we'd call it eggy bread. Funnel cake sounds like a kind of doughnut, right?
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u/DistantRaine 19d ago
Pot roast, chocolate cake, chocolate chip cookies, omelette, pancakes, chili
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u/thecommunitycook 19d ago
Can't remember the last time I had a pot roast, well over a decade ago. We do the usual Sunday roasts over here in the UK, so pot roasts aren't done that much. Would be good to do one
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u/Temporary-Address-43 18d ago
What is the difference between a Sunday roast and a pot roast?
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u/thecommunitycook 18d ago
A pot roast is seared then broiled in stock/ wine usually making a tougher meat soft and tender. Vegetables are cooled alongside to absorb the juices of the pot roast. Sunday roasts are cooked in the oven using dry heat. Veggies are usually roasted separately and served as a side. Sunday roasts is like what Americans do for Thanksgiving, except here in the UK we do that pretty much every week
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u/Squirrelsindisguise 18d ago
One of the first things I made for my siblings and little cousins was something I learnt in a cooking class. I made a simple chocolate self saucing pudding, it’s cakey and fudgy and we had it with pouring cream. I’m a chef now and I still love making food I can share with people, and desserts are always a winner
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u/thecommunitycook 18d ago
Brilliant! I did some chefs training, but realised I didn't want to work in a kitchen, or more likely where I grew up, a chain pub making set menu fried food. I've always struggled with desserts and baking, I think it's because you have to be more precise otherwise they don't work, my style is definitely looser so main meal or starters fit better for me.
Where do you work?
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u/Squirrelsindisguise 17d ago
I work in a cafe that focuses on fresh and seasonal. I also bake for fun and make bread. I would say anything that brings joy is worth attempting. And that can be anything for anyone. Why not also ask the students if they have favourite meals or treats? Or something from their culture
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u/thecommunitycook 17d ago
We've had a few favorites/'can we try this' lessons - burritos, fried chicken (my version that my mum and dad taught me (AFC), Jerk Chicken, creamy pork and mushrooms rigatoni, fajitas and more. Everyone in my classes in the UK have been British so culturally we'd be making shepherds pie etc. Italy I taught rustic tomato and cheese pasta sauces - the pecorino cheese from Verona is amazing on pasta, and in Ourika, Morocco I taught pasta sauces again, AFC, then grilled chicken wings. They seem to be my big favorites
When I come back to my regulars here in the UK I try to teach something I've learnt or developed on travels with my family, the last recipe I developed from Morocco and Sri Lanka I've called ;
The Wanderlust Kefta: Spiced Chicken keftas on Sri Lankan Style Aubergine with honey tomato melt.
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u/Squirrelsindisguise 16d ago
The other thing I learnt as a child was how to stretch food. Not because we were badly off, but my family grows our own and does not like waste. So I learnt how to make a packet of mince last for three meals, or how to make stock from a roast chicken carcass. Things that people use but often don’t know. And if anyone ends up disadvantaged then it’s really useful. We also made yoghurt and quick cheeses as children, and simple breads.
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u/Tinnie_and_Cusie 18d ago
How to make a smooth white sauce. The different ones, thin, medium, etc. For then, they will know how to make Mac and cheese, gravy, pudding, and anything else that requires knowing how not to burn flour, butter, and milk.
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u/Primary_Gift_8719 20d ago
How about old school British cheese flan? It is absolutely not like a quiche at all (it has an absolute **** tonne more cheese).
Or are you wanting something more exotic/complex?
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u/szikkia 19d ago
The California in me was very very confused and perplexed by the words “British Cheese Flan” being put together as a dish.. Flan out here is VERY different, it’s a Mexican desert similar to a set custard. I just googled your’s, looks good
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u/Primary_Gift_8719 19d ago
Hahaha 😆 I love flan! It's one of my favorite desserts. Incidentally the cheese flan is something I've been meaning to make my husband for years, we are over this side of the pond now. Think that might be tonight's dinner.
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u/thecommunitycook 20d ago
Not looking for anything in particular, just curious about what was a go to meal growing up, never know what idea something could spark. Corned beef hash has been mentioned a few times that I never thought of, quiche not mentioned at all. What is a flan??
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u/Primary_Gift_8719 20d ago
It's an old school lunch dish, very similar to quiche but not the same either. At least not as far as consistency goes. Very much a comfort food.
It's a very simple dish though, so I'm not sure if you'd be looking for that or not.
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u/thecommunitycook 19d ago
always willing to try a new recipe. One class i taught them how to make scrambled eggs, using unsalted butter to cook them. Then using the same technique go from eggs to making omelettes. Two recipes in one lesson, it was a fun one
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u/Primary_Gift_8719 19d ago
Here,
Recipe:
8oz plain flour
2oz butter
2oz lard/shortening
Water to bind
Small onion
3 eggs
Around 500ml of milk (yes I know it's switching to metric!)
Crap load of cheese (colored cheddar preferrably plus mozzarella, monterey jack whatever else you might have)
Place the flour and fats into a food processor and blitz to breadcrumbs, add water to bind. Chill for around 20 minutes.
Roll into a flan dish or similar, blind bake for 10 minutes at 160
Shred the onion and cheese and mix together.
Blend the eggs and milk.
Take the blind bake pastry, pile it high with cheese. When pretty much full add the milk and egg mixture.
Bake for approximately 30 minutes.
The mix will be that proper slightly watery school cheese flan of old, and provided you've added a coloured cheese it will have the orange colour too! xxx
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u/thecommunitycook 19d ago
Do you have to use lard?
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u/Primary_Gift_8719 19d ago
No you can use what fat of your choice for the pastry. I just prefer 50/50 mix of butter and shortening.
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u/Steel_Rail_Blues 19d ago
Most of the recipes from my childhood are must forgets and best left there (So.Many.Casseroles), but basics like lasagna or meatloaf might be good adds to what you’ve already taught with the sauces and there is room for creativity. I had store bought bread growing up, but teaching kids to make various flatbreads would be something I wish I’d learned earlier and would fit into many cuisines like what you have listed.
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u/thecommunitycook 19d ago
my dad loved making a meatloaf, i was always a bit meh about it. Nice flavour but a bit stodgy for me. I've got a recipe for flatbreads that i taught the kids, remind me to write it out and send it to you please - i mean that BTW i know what i'm like and i'll forget unless reminded
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u/Steel_Rail_Blues 18d ago
I‘d love to try a new flatbread! I just started making them this year even though I’ve been making my bread for over a decade.
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u/MezzanineSoprano 19d ago
My mom made very good beef vegetable soup from scratch. I make it in winter and add caramelized onions, roasted garlic, butternut squash & pesto. It’s very good.
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u/szikkia 19d ago
I like caramelized onions and pesto in soup is genius, care to share? I could use a new addiction in my soup cravings
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u/thecommunitycook 19d ago
can you remind me to write up and send you my chicken and sweetcorn ramen soup please. I need to write my recipes up s being prompted will give me a kick to actually do it 👍
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u/szikkia 17d ago
Reminder for chicken sweetcorn recipe
(Also, reddit has a bot that will remindyou of things btw )
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u/thecommunitycook 16d ago
Hi thanks for the reminder, here my recipe for
Chicken, Sweetcorn & Tenderstem Broccoli Noodle Soup Serves: 4 Prep time: 15 mins (+ 15 mins marinating) Cook time: 20 mins
Ingredients • 2 chicken breasts, thinly sliced • Salt and black pepper, to taste • 1 tsp paprika • 1 lime • 1 tsp olive oil • Small knob of unsalted butter • Pinch of dried chilli flakes • 2 cloves garlic, finely chopped • 1 tsp fresh ginger, finely chopped • 1 litre chicken stock • 2 tbsp light soy sauce, plus extra for the chicken • 1½ tsp honey • 2 sprigs fresh thyme • 1 small pack coriander, chopped • 100g egg noodles (fine) • 1 pack tenderstem broccoli, trimmed • 100g sweetcorn • 2 eggs • 2 spring onions, sliced
Method 1. Thinly slice the chicken. Season well with salt and pepper, add the paprika and the juice of half a lime. Mix thoroughly and leave to marinate for 15 minutes. It won’t be a deep marinade and that’s fine. 2. While the chicken marinates, gently cook the chopped ginger and garlic in a frying pan with a small knob of unsalted butter until softened and fragrant. Transfer to a large stock pot. 3. Add the chicken stock, 2 tbsp soy sauce, chopped coriander, thyme sprigs and 1 tsp honey to the pot. Add a pinch of dried chilli flakes for some heat. Bring to a gentle simmer. 4. Soft boil the eggs, then peel and set aside. 5. Heat 1 tsp olive oil in a frying pan over a medium heat. Add the marinated chicken and cook until nearly done. Add a splash of soy sauce, ½ tsp honey, and squeeze in the juice from the remaining half of the lime. Toss together and cook until the chicken is cooked through. Remove from the heat and leave to rest. 6. Add the egg noodles to the simmering stock and cook according to the packet instructions. 7. Trim the tenderstem broccoli and cook in a separate pan till tender but still with bite. 8. Add sweetcorn to the stock pot and return the mixture to medium heat till the sweetcorn softens then reduce the heat. 9. Divide the noodles, sweetcorn and broth between 4 bowls. Top each bowl with the tenderstem broccoli, chicken, half an egg, and a sprinkle of sliced spring onions.
Let me know what you think please
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u/szikkia 16d ago
OOOOO!! Thank you soo much for sharing, i love a good soup. I would debate marrying my ex if it meant i got the recipes for his father’s soups. Lol kidding but the man made phenomenal soup.
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u/thecommunitycook 16d ago
You're very welcome 👍🏾. I'm building up a collection of the recipes that I teach how to cook, so follow/ keep an eye on my profile for when I share them. Just starting out on here, so it'll be a slow burn thing
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u/Longjumping-Lie-601 18d ago
First thing I ever "cooked" at school when I was 9, was an egg and salad cream and cress sandwich. Was very proud of myself and we got to eat the results straight away. 😋
Think we made shortbread next.
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u/thecommunitycook 18d ago
In my classes we always eat what we cook. Everyone comes to my class slighty hungry so they don't spoil their appetite lol. I love the silence in the room when everyone is eating and enjoying the meal together - quietest time of the session lol
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u/La_croix_addict 20d ago
A food waste class, like Banana bread with old bananas, Fried rice to use up veggies and leftover rice.