thetree house

Books CookBook

Dear readers and aspiring chefs,

This summer during our six week Canvas and Plate Institute we have learned everything there is to know about food: how to grow it, how to prepare it, and how to use it to transform a city. We planted seeds in our backyard gar-den, watched them grow, and then explored other gardens that have revitalized communities, because we believe that one day Tree House Books’ garden will be one of many on Susquehanna Avenue. We also learned about the negative impacts food can have on our communities and how the mass produc-tion of everything we eat can do more harm than good. But through this exploration we were able to use what we’ve learned and challenge it in the kitchen. Thanks to our expert chefs, Art Staddon and Will Macaluso, we were able to look at our garden and what we eat differently by mastering recipes of everyday food items like french fries, ketchup, pickles and eggs. I hope that this cookbook inspires you to do the same. Go plant a garden or cook a meal with a family member! Making something from scratch is the best way to start.

Here’s to healthy eating,

Lauren MacalusoTree Shade Summer Camp Director

table of Contents

Concoctions from Literature

Expert Chef Session Recipes

Building Blocks of Community

• Ketchup & French Fries• Salad Dressings• Deviled Eggs• Dill Pickles• Plating Project

• Porridge Recipes• Cinderella-Inspired Pie

Recipes

• Recipe for a Succesful Community

• Team-Building Recipe• Family Recipes

Honey

Mint

CinnamonBanana

Oats

Grains

StrawberriesMilk

After reading about a porridge pot that wouldn’t stop cooking, we decided to come up with our own porridge recipes.

Every porridge recipe should include:

• Pizza Porridge with Pepperoni and Cheese

• Crab Porridge• Shrimp Porridge• Strawberries and Banana Porridge• TunafishPorridge• Spaghetti and Meatballs Porridge• Brownie Porridge

Our FavOrite imaginative FlavOrs OF POrridge

Cinderella-Inspired Pie recipes

DIRECTIOnS:1. Wash your hands2. Get focused3. Preheat oven to 350 degrees4. Put crust in pie pan5. Coat pie crust with but-ter6.Putfillingintopiecrust

The Tree House Pie

Filling:1 cup of apples, chopped2 cups of pureed pumpkin1 cup of sugar1 teaspoon cinnamon1 teaspoon vanilla extract

Base:1 pie crust1 tablespoon of butter

Topping:1 cup of whipped cream1 scoop of butter pe-can ice cream

InGREDIEnTS:

7. Cook for 45 min-utes8. Let pie cool9. Scoop ice cream on top of pie10. Glop whip cream on top11. Slice and enjoy!

Wewereinfluencedbythefairygodmotherin“Cinderella” and decided to create our very own crazy pies, instead of sticking to plain, old pumpkin. Yum!

recipe for ketchupJuly 5, 2011

• 6ripetomatoes.Justpeelandcutintochunks.• 1/2cupwhitevinegar• 4tablespoonsbrownsugar• 1tablespoongarlicpowder• 1tablespoononionpowder• 1/4teaspoonallspice• 1teaspoonsalt• 21/2cupswater

Put everything into a pot, let it simmer for about an hour or until it reaches a good consistency.

How to peel tomatoes 1. Score the bottom of the fruit (lightly), with an “X”.2. Drop in boiling water for 25 seconds3. Remove and immediately place in an ice bath.4. Peel.

& French FriesIngredients:-4 large russet or kinnebec potatoes, peeled and cut into-1/4by1/4-inchthickbatons-2 quarts peanut oil-Salt and pepper-Rosemary

Directions:Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Mix cut potatoes with oil, salt, pepper and rose-mary. Bake on a baking sheet at 450 degrees for 45 min.

recipe for salad Dressing July 12, 2011

honey lime dressing3/4cupplainyogurt2tbsp lime juice1/4cuphoney1/4tsplimezest

garlic and basil vinaigrette1/2cupfreshbasilleaves,chopped2 tablespoons chopped fresh garlic1/4cupbalsamicvinegar3 tablespoons grated Parmesan cheese2/3cupoliveoil1/2teaspoonsalt1/2teaspoonblackpepper

Challenge: Experiment with sour, sweet, and spicy ingredients to make your own salad dressings!

recipe for Deviled eggsJuly 19, 2011

Ingredients:

-6 hard-cooked eggs, peeled and cut lengthwise-¼ cup Mayonnaise or to taste -mustard to taste -½ teaspoon white vinegar-1/8teaspoonsalt-¼ teaspoon ground black pepper-Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.

recipe for PicklingAugust 2, 2011Dill Pickles

Ingredients-7 wide-mouth quart jars, lids & rings-fresh dill, heads & several inches of stems-cucumbers, washed, scrubbed-1 garlic cloves ( or more)

Brine-81/2cupswater-21/4cupswhitevinegar-1/2cuppicklingsalt

Directions:1. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.2.FILLJARS:placealayerofdillatthebottomofeach jar, along with one garlic clove then TIGHTLY load the cukes into the jar to the nECK of the jar add a few TInY spriglets of dill at the top, too, and another garlic clove if desired.3. Once jars are loaded, pour in the brine leaving half-inch head space in each jar. Add lid and ring to each jar, tightening evenly.4.PlacejarsintocannerwithwaterJUSTtothenecks of the jars.

5. Bring water ALMOST to a boil 6. Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.7. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard

Plating ProjectJuly 26, 2011

Clown SaladCreated by Chefs Mark

and Mr. Darren

The Awesome PlateCreated by Chefs Anisah,

Imani, and Ms. Mira

“We did it like this because we wanted some cereal and the stuff looks like bowls so we put stuff

in it so it looked likecereal.”

Hawaiian LuaiCreated by Chefs Tymir and

Ms. Satia

Snowball FruitCreated by Chefs Mark

and Mr. Darren

The Tower of Chocolate

StrawberryCreated By Chefs Seth,

Ms. nina, and Kevin

“I designed my dessert like a castle. The mint wasaflag.Thewhipped

cream was the river.”

Mother natureCreatedbyChefsJonathan

and Ms. Lauren

“The asparagusreminded us ofgreen trees.”

Strawberry Chocolate ErruptionCreated by Chefs Ms. nona

and Ms. Brittany

“We wanted to think like chefs, and wanted it to

look like a chef made it.”

Beautiful SaladCreated by Chefs Amaya

and Ms. Rynesha

“We decided to plate this way because the colors

are eye-catching.”

Smiley FaceCreated by Chefs Ms.

Brittany, Shidayah, and Porshia

“When we designed our plate, everybody was

excited and happy so we wanted the plate setting

to be a smiley face.”

Hawaiian Starry nights

Created By Chefs Tymir, Julian,andMs.Satia

“It’s a stage with lights in Hawaii covered with caramel. It’s made with strawberries, caramel,

cake, peaches, and chocolate.”

how to Build successful Community

To have a safe, successful, plentiful community you will need:

12 pounds of kindness7 cups of patience9 successful, clean schools3,000 supportive parents5 parts FUN PROGRAMS8 parts SAFETY7 scoops of sports20 oz. of teamworkInfinity of destiny

-by the Tree Shade campers

recipe for team-Building

“In camp we played that game where you had to get untangled. We wouldn’t have accom-plished it if we hadn’t talked to each other.” -Arshad

ingredients

1 heart for understanding2 parts patience3 tons of respect4 cups of laughter5fingerstolendahand6 spoons of conversation7 pounds of friendship

“We need to work together. If we don’t work as a team we will lose!” -Kareem

“In basketball we need to work together so one person won’t get hurt. We also have to work together so we can win” -Ta’Quan

Coconut Sherbet, “Mantecado de Vainilla”Julian,Age8

InGREDIEnTS:2 large ripe coconuts¼ teaspoon salt3 cups of sugar8 cups of waterGrated rind of ¼ lime

DIRECTIOnS: 1. Crack coconuts. Separate coconut meat from shells. Pare the brown skin. Wash, dry, and grate the meat. Set in pan.2. Heat the water and pour over the coconut. Mix well.3. Pour mixture gradually in a muslin cloth and squeeze out the coconut milk. Strain.4. Add the salt, sugar, and lime zest. Mix andfreezeuntilfirminanicecreamfreezer.

Family recipes

Homemade Strawberry ShortcakeStephanie Alleman, Camp Counselor

InGREDIEnTS:11/4cupofflour1/2cupofsugar2 teaspoons of baking powder1/2teaspoonofsalt1/3cupofshortening1/2cupofmilk1 teaspoon of vanilla1 egg

DIRECTIOnS:1. Beat shortening and sugar. Add egg and vanilla.2.Mixinflour,bakingpowder,andsalt.3. Stir in milk.4. Pour into greased 8 or 9 inch cake pan.5. Bake at 375 degrees for 25-30 minutes.

SpookJuicePunchSameer Wilson, Age 7

InGREDIEnTS:2 packages of Grape Kool Aid1 12oz can of frozen orange juice32oz of water1 cup of sugar1 gallon water jug

DIRECTIOnS:1. Dilute Grape Kool Aid with 1 cup of warm water and sugar until dissolved.2. Prepare orange juice as instructed.3. Combine the two mixtures.4.Addwateruntilthejugis3/4full.Shake well and sweeten to your taste.

Insert Your Family Recipe Here

Thank you for helping us cook. I have a lot of fun.-TeeTee

Dear Mr. Art & Mr. Will,

Thank you for teaching me how to make French Fries.Sincerely, Kevin

Thank you for sharing your knowledgeof food with the kids! I enjoyedlearning from you both as well. Your timeis greatly appreciated by everybody at Tree House!-Miss Steph Thank you for teaching me

to cook deviled eggsit was fun and the deviled eggs were good. love, Amaya

Thank you for teaching us how to cook hamburgers and fries. And deviled eggs.And I want to cook with you. Then I like to cook.By Seth

You both are an awesome team! Thanks so much for loving Tree House and supporting our camp. I couldn’t have done it without you!love,Miss Lauren

thank You, sponsors & supporters!

We are grateful to the big family that made our summer magical.

Our Camp Director Our Tree Shade Root SponsorsLauren Macaluso The Rosenlund Family Foundation The Seybert Foundation Enon Tabernacle Baptist ChurchOur Expert Chefs TheJuniorLeagueofPhiladelphiaWill MacalusoArt Staddon Our Program PartnersHoward Brosius & Chipping Hill Micro-FarmsAdam Hill at Marathon GardenAndreaSwanandtheTempleUniversityOfficeofCommunityRelationsFresh Grocernutritional Development ServicesUrbanBlazersWhole FoodsMitch WolfsonCeramic and Glass Departments of the Tyler School of ArtYoung Friends of Tree House Books- Professional ChapterTim Adams and Field House Bar & Restaurant

Our Tree Shade Seed SponsorsLaura & David RosenbergHope Luken Our Counselors Our Artists nina Rosenberg Emily Culver Our Interns Cory Popp Bart LyonsLili Dodderidge Christine Castro Timi TanzaniaLily Glickstein Satia Koroma Ijshanya Williams Mira Kim Our Work Ready StaffStephanie Alleman Celine Haber Brittany, Kiana, Darren Sharon Turner Sheron, nona & Rynesha Special Thanks to Lili Dodderidge and Cory Popp for designing our cookbook!

Tree House Books1430 West Susquehanna Ave.

Philadelphia, PA 19121

(215) 236-1760www.treehousebooks.org

www.facebook.com/TreeHouseBooksinfo@treehousebooks.org