Kids can cook! Day one of "Cooking Around the World", our staff counselors were blown away by the talent of this new batch of our littlest chefs: K-2nd graders!Each student helped prepare a rainbow assortment of veggies, using our plastic serrated training knives. Our sushi roll fillings included: red bell peppers, roasted Hodo Soy tofu, purple and orange carrots, ripe avocado slices, green cucumber sticks, and juicy yellow mango! They did an amazing job rolling up their individual rolls and an even more amazing job "cleaning their plates" at lunchtime. YUM!For the sweet treat cooking session, this "cookie dough bite" recipe was an instant success. The simplicity of the ingredients, process, and taste was a perfect introduction to "baking" for this age group.Oats, sunflower-seed-butter, dried cranberries, honey, cinnamon and vanilla-- oh and a handful of chocolate chips for the win! Chilled to perfection, consumed with excitement!
View today's delicious recipes, here!
In Day Four of Baking + Pastry Week, we explored some iconic baked goods of New York City: bagels and pretzels!Chef campers learned about the bagel making process first hand! Each student formed the bagel dough into its traditional ring shape, then Chef Katy Jane assisted with the initial boiling step. Once boiled, we were able to sprinkle toppings, such as: sesame seeds, poppy seeds, and cinnamon sugar. While the bagels baked in the oven, our little YUM Chefs prepared an array of fixings: homemade sunflower-butter, plum and nectarine jam, herbed butter, and fresh veggies. It was so fun watching their enthusiasm and creativity shine whilst assembling their unique bagel sandwiches.For the afternoon session, our groups threw together a whole-wheat pretzel dough and let it rise. After doubling in size, the pretzel dough was ready to be shaped into its famous knot design. Chef campers had a great time with this dough!While the pretzels were turning golden brown in the oven, we took a little artistic break by making foodie-collages using recycled food magazines. The final product came out of the oven in perfect color, texture, and taste! Chef campers made a honey-mustard, as well as, a chocolate dipping sauce for these delightful pretzels.
Check out these recipes, here!
Shaping baguettes and folding galettes were our focus tasks today in Day Three of Baking + Pastry Week! Not to mention, refining our knife skills and plating techniques-- check out that spread!After shaping their baguettes and popping them into the warm oven, students were able to menu plan which sandwich fixings they wanted. When it came time to filling and assembling these adorable baguette sandwiches, they were prepared and excited!In our dessert cooking session, Chef Katy Jane demonstrated how to roll out galette dough, chop seasonal stone fruit for the filling, and how to fold up the dough edges.Now, it was their turn to show us their skills!Oh, how cute and rustic! Chef campers thoroughly enjoyed the buttery, flaky crust of these mini galettes, the tartness of the nectarines and plums, and the hand-held nature of this treat. Great work today!
Today's delicious French-inspired recipes are featured in Chef Leah's cookbook, available for purchase here!
Day Two of middle school Baking + Pastry week began harvesting herbs and salad greens in the KMS school garden. Chef campers brought in a bounty of oregano, fennel fronds, and basil for added flavor to their lunch!Once inside the kitchen, we made our own ricotta cheese?! Yes, it is quite a simple process with the freshest results: boiling whole milk and salt, adding the acid (lemon juice), watching the boiled milk begin to coagulate into solid curds, straining the curds from the liquid whey through a cheesecloth, capturing the fresh cheese curds, and seasoning with salt!Chef campers prepared empanada dough, summer veggie fillings, and the ricotta cheese, all from scratch.The best part may have been rolling out the dough and filling each empanada with a winning combo of fresh ricotta cheese, a veggie medley, and garden herbs.During our afternoon cooking session, we explored an entirely different type of dough for our Baklava dessert: phyllo dough. This flaky, puff-pastry-esque, dough is bought in a frozen form, thawed in the refrigerator, and pulled out to the working surface right when it is needed.Students loved layering the many sheets of phyllo dough, with generous amounts of brushed butter and a cinnamon-seed mixture. Once baked, each Baklava round was drizzled with the iconic honey syrup that perfectly sweetened this flaky-fun treat. It was a huge hit with these middle-school chefs!
Check out today's recipes, here!
Such a thrilling finale to our Cooking Through Asia week: rolling our own sushi rolls!These middle-school chefs showcased their knife techniques by chopping a rainbow of fresh veggies into thin matchsticks-- perfect for rolling up into sushi!Our chef teacher Andi demonstrated four different ways to roll sushi: Maki, Inside-Out, Nigiri, and Hand Rolls!Everyone enjoyed their own unique, edible creations and made enough leftovers to bring home and share with family members.For the final sweet treat of the week, we made Chocolate Mochi Cupcakes with sweet rice flour and Ghirardelli chocolate! Students loved whipping up this easy batter, spooning it into the tiny muffin tins, and watching them bake in the oven.What they loved even more was EATING the chewy, fun texture of these little chocolate mochi cupcakes! Camp staff absolutely loved cooking with this group of chef campers and hope they all have a delicious rest of the summer, and maybe preparing some of the dishes we made this week! Bon appetite!
View today's Japanese inspired dishes, here!
Our morning cooking session was spent exploring the beauty and bounty of Indian cuisine.Chef campers were smelling and getting familiar with the myriad of spices used in Indian dishes, such as: turmeric, cumin, cardamom, cinnamon, and coriander!Their attention to spice content, vegetable chopping, and flavor building paid off in two delicious recipes: Chickpea Curry and Biryani Rice! Also, the heat of the spices was perfectly paired with a cool, refreshing Mango Lassi drink.After becoming knowledgeable in spices, we created our own Chai spice blend for our dessert cooking session!A blend of cinnamon, cardamom, and cloves gently added some warmth and depth to our mini cupcakes! Check out today's Indian recipes, here!
Day One of middle-school Baking + Pastry week was just like an episode from the show "Great British Bake Off!"These chef-campers got straight to the first baking challenge: Irish Soda Bread!After learning about this "quick bread" and its special leavening agent, the magical ingredient of baking soda, our groups mixed together the dough, shaped into rounds, scored the tops in order to... as the Irish say "let the fairies out", and sprinkled with seeds!Warm out the oven, this hearty bread was a lovely addition to a delicious chickpea kale soup. Baking challenge one, complete! Lunch day one, complete!Our second baking challenge of today's "Great British Bake Off" episode was the classic British dessert called Sticky Toffee Pudding. The students mastered the making the date-filled batter, scooping it into the tins, baking to perfection, and creating a toffee sauce for drizzling on top. What a winning combination in both flavor and texture! Congrats little chefs!
View today's British baked good recipes, here!
Today's Tasty Travels: Taiwan! In our journey around the Pacific, we visited the small but mighty island nation of Taiwan today! Using our well-honed knife skills, we sliced, diced, and chopped up some seasonal veggies to make a filling for some dumplings.
Once our fresh veggies were sauteing in a pan - and smelling so fragrant and delicious - we began work on making and rolling out our dumpling skin dough.
We worked hard to roll the dough thin enough to be toothsome, but not chewy, and thick enough to hold in all of our fillings - what a fine line!
We formed our dumplings in so many shapes! We also colored our dough with some natural food coloring - turmeric for yellow, paprika for orange, and a mixture of kale and cilantro for green.
YUM! We ate them allllll up! BUT! We didn't stop there. No visit to Taiwan would be complete without a nice cold cup of fruit boba tea, with chewy tapioca pearls. We mixed our tapioca starch with some hot water, mixed it up, and shaped our pearls.
Such abundance! After a quick boil on the stove, our pearls got soft, clear, and chewy.
To complete our delicious beverage, we blended up some mangoes and peaches into a fruity slush, placing our fresh boba pearls on the bottom of our cup.
Thanks for a delicious day, Taiwan! If you're feeling adventurous (and we hope you are!) see our recipe page and try your hand at homemade boba tea!
Day 2 of Cooking Through Asia landed us in Korea-- a land of delicious and nourishing foods. Chef campers received extensive knife and cutting demonstrations this morning. Their skills and attention to detail were showcased in the perfect piles of chopped produce: matchstick cucumbers, diced onions, half and quarter moons of mushrooms and zucchini, strips of baked tofu, and ribbons of rainbow carrots!Each child had the opportunity to express their creativity through plating their own bowl of Bibimbap-- a Korean dish known as "mixed rice". What incredible colors, textures, combinations, and flavors these bowls had! The lunch table was such a beautiful sight: lemon balm and chamomile iced tea paired with empty bowls of what was Bibimbap!In the afternoon, we explored the multitude of gifts the "coconut" gives us! From locating the hole, creating a incision and spout, draining out and saving the water, carefully cracking the shell, removing the white meat from the shell, thinly slicing the meat into "chips", toasting them in the oven with salt, combining the coconut water, coconut milk, and lime juice into our ice cream machine, and serving up a refreshing cup of slushie coconut sorbet!