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Thursday, May 25, 2000
Andrew started cooking when he was about 8. Since his mother, Joann Wolf, passed away recently, he and his dad have been sharing the cooking chores. He's looking forward to the summer and immersing himself in his favorite activity -- acting at the Old Bank Theatre in Natrona. In one play, called "Gold, Leprechauns, and Rainbows," he'll be playing a leprechaun. He's even lined up a summer job as a clerk at Mailboxes, Etc. He sent us two recipes. This one made us dream of summer, with its cheery cherry tomatoes and creamy ranch dip. Andrew often fixes them as appetizers; we served them as a side dish with a grilled fish entree.
1 pound cherry tomatoes
Prepare dip according to package directions. Set aside. Wash and drain cherry tomatoes. Cut off tops and scoop out the insides (a baby spoon works well, if you have one).
Cook the bacon, crumble and add to the ranch dressing; mix well. Spoon or pipe the dip into the cherry tomatoes. Then, put the top on the tomato, vertically, and put a 1-inch piece of chive on one side of top, a julienne of smoky mozzarella on the other.
To submit a recipe to Cooking with Kids, please send the recipe, along with the name of the child, a head shot (preferably a school picture), and a telephone number where the child can be contacted to: Cooking with Kids, c/o Kelly Burgess, Post-Gazette Food, 34 Blvd of the Allies, Pittsburgh 15222. Questions? Call Kelly at 724-443-2362 or Suzanne Martinson, 412-263-1760.
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Age: 14
