THE SHOW |
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Each episode begins in the kitchen, where a silly circumstance sends our kids on a quest for ingredients. Along the way, they discover their way to a nutritious and kid-friendly recipe with help from grown-ups like Brenda Timebender Nefarious P, and Bernt Crespi. |
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One Bad Apple. The DooF Gang is busy figuring out what NOT to eat from their lunchboxes when Nefarious P bursts into the kitchen. A spin of the apple brings them to Oakland’s Jack London Square Farmers’ Market where they discover an A to Z of apple varieties and the best ones for baking. Turns out the untapped treasures of their own lunchboxes may be all they need to create the best after-school snack ever! The Mysterious Spontaneous Corn Incident. When a kernel of corn combusts on a windowsill, the Gang calls in Brenda Timebender and her magic hand mirror to help them figure out where popcorn comes from. Brenda ushers them back five thousand years to…a movie theatre? Not quite. Native Americans did invent popcorn but its up to the kids to invent their own new twist, with help from Brenda and our special guest corn expert. A Beet You Can Eat. Nefarious P finds his “roots” as a “beet poet” and shows the DooF Gang how to “dig” something delicious in Grandpa N.P.’s urban garden. Two “beet cops” put their donuts together in a madcap search for products “suspected” of containing beets. They shake down notorious beet suspect “Detroit Dark Red,” by the stem that is, before subjecting him to the 212th degree, i.e. boiling him, slicing him, and eating him. To Bee or Not to Bee bee-gins with a dive-bombing bee, who sends the DooF Gang scurrying until Chef Bernt Crespi arrives and tames it with a kitchen implement. With the Gang in pursuit, the bee buzzes off in search of Roxana the beekeeper, who hires her bees out to pollinate an almond orchard. Back in the kitchen, Bernt shows the kids how to marry almonds and honey in a delicious Moroccan salad with oranges and fennel. The Magic Ingredient. Atchoo! As Brenda nurses a cold on the sofa, curious Katya takes a time out to explore the contents of her magic bag, drawing the Gangl back to the 1940s and Grandma Sophie’s recipe for chicken soup. Their search for a cure takes them to Saul’s Deli where the owner boils it down to basics. Armed with their ‘magic ingredient,’ the kids come up with a “souper” way to cure Brenda and fill their own bellies too.
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FAVA BEAN PASTA À LA DOOF Shell 2 lbs. fresh fava beans. Drop them into boiling water for 1 minute, drain, and put them into a large bowl of ice water to cool. Using your thumb, pop the beans out of their skins, and set them aside. Heat a sauté pan with 4 tablespoons olive oil. Add the beans, some finely chopped spring garlic and a small handful of chopped parsley or mint. Cook over medium heat until sizzling. Set aside to keep warm. Cook dried pasta in salted water until al dente. Drain the pasta (saving a few tablespoons of the cooking water) and add to the pan with the beans. Place over medium heat and toss until mixed, adding a little of the pasta cooking water to moisten. Serve on hot plates and sprinkle with grated Parmesan cheese. Delicious!
OLD FASHIONED PEACH COB-DooF-LER
Mix peaches with lemon juice and 1 tablespoon sugar in a 9-inch pie plate or shallow baking dish. In a small bowl, mix flour, 1/2 cup sugar and salt. Add beaten egg and toss with a fork to make a crumbly mixture. Sprinkle over peaches. Drizzle with the melted butter. Bake at 375°F for 35 minutes, or until bubbly and brown. Serve warm with a generous sprinkling of cinnamon and some whipped cream. Serves about four. Yum!
Apple & Cabbage Salad à la DooF
Place shredded cabbage and onions in a large bowl and set aside. Quarter and core the apple, cut into 1/8-inch slices, and toss with the lemon juice. Add apples and salt to the bowl of cabbage. For Cold Salad: Add olive oil, vinegar, and 1/2 teaspoon celery seed to the bowl and toss well. Let stand for 10 minutes for cabbage to soften slightly and flavors to mingle. For Warm Vegetable: Place olive oil in a large sauté pan over medium heat. When almost smoking, carefully add the bowl of cabbage, onion and apple to the pan, along with a bay leaf. Stir briskly until cabbage starts to wilt. Add vinegar. Cover pan and lower heat. Cook for 15 min, or until cabbage is crisp/tender. Add a little water if the pan seems dry and cabbage starts to burn before it is tender.
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