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!
Today we "traveled" to Thailand, for the inaugural day of our week-long session: "Cooking Through Asia!" After a morning spent getting to know one another, touring the kitchen and campus, and reviewing our five day menu, these new batch of middle-school-age campers went straight to the chopping block.Knife safety and chopping techniques were introduced through slicing a variety of vegetables. Our goal was to create thin matchstick shapes, necessary for fitting into neatly rolled fresh spring rolls. Campers enjoyed dipping the dry rice paper sheets into warm water to create a pliable, edible wrap. A complimentary dipping sauce was whipped up to dip our rolls in a pool of Asian flavors: fish sauce, soy sauce, brown sugar, lime juice, ginger, and garlic!Pictured here, our "chef teachers" are finishing their groups' Pad Thai dish over the woks' high heat. Our hungry little YUM chefs absolutely loved the taste of fresh tamarind in this warm noodle dish! For the afternoon cooking session, mango and coconut were the shining stars of this dessert dish. The sticky rice was drizzled with a sweet coconut milk-based sauce and topped with freshly chopped mango slices.
For today's Thai recipes, check them out here!
We had a delicious week here in the Y.U.M. Chefs kitchen! We ended the week with a Fancy Taco Fiesta and some delicious, caramelly, homemade Dulce de Leche em-"pie"-nadas.
We honed our knife skills by making some tangy mango salsa:
In order to make our nachos, we had to start by making tortillas from scratch! We mixed up our masa, pressed our tortillas, and cooked them a la plancha!
We woke up our palettes with some herbs and spices, grated some cheese, and made some hearty nachos!
We finished out the day with an oh-so-special batch of homemade dulce de leche, which we stuffed into mini-pie shells.
Que Rico! So sad to see these students move on from our camp, but glad to know they'll be moving through the world with ever more culinary curiosity! See you next year!
Oh how we explored the culinary spectrum of eggs today! From breakfast, to lunch, and in dessert, these YUM Chefs got to work with eggs all day.For our "breakfast for lunch" edition, we prepared cheese, onion, and chive soufflés by vigorsly whisking egg whites and gently folding into the yolk mixture and then sending them off to bake.Students chopped a variety of seasonal produce to layer into their frittatas which began on the stove and finished in the oven-- and off their plates!Chef teachers showed students how eggs can be used in dessert by cooking up a fresh batch of crepes. Toppings included, lemon and sugar, chocolate sauce, and a berry compote!We all can agree that today was an egg-cellent day in the YUM Chefs kitchen!
Enjoy today's egg-centric recipes, by viewing (and cooking, later) them here!
Back for another day cooking in the YUM Chefs kitchen, our student campers headed straight to the cutting board to practice, refine, and try new knife techniques. The thin, matchstick shapes of the veggies were a perfect filling for today's lunch: Rainbow Sushi Rolls!Each student rolled a variety of different styles of sushi including: Maki (seaweed on the outside), Inside-Out roll (rice on the outside), Nigiri (sculpted mound of rice with a veggie centerpiece) and a hand-roll (similar appearance to an ice cream cone). What incredible skill these middle-school students have!Look how beautiful these rolls look (and imagine how delicious they taste!)For dessert, we had a fun time using sweet rice flour in our baked treat: chocolate mochi cupcakes!The chewy, sweet consistency of these cupcakes was a major hit amongst the campers (and the staff!). We couldn't get enough!
View today's Japanese inspired recipes, here!
Day two of Cooking School 101 involved the impressive task of making pasta from scratch!Our flax seed-speckled pasta dough was entirely prepared by the campers! The dough was assembled during the first hours of the morning and by lunch time, our kitchen was full of pasta dough cranks, sheets of pasta, and a variety of shapes and sauces!Three groups created three shapes: angel hair, Pappardelle, and Farfalle (bow-tie); and three sauces: traditional tomato sauce, roasted red bell pepper, and "Cacio e Pepe". What a lovely aroma and atmosphere to cook and eat in!In the afternoon cooking sessions, summer fruit hand pies were made, assembled, baked, and eaten. Students practiced their knife skills in slicing peaches and plums, as well as, baking techniques such as chilling and rolling out pie dough.We love teaching and learning alongside these inquisitive little chefs! Bon appetite!
Check out these Italian inspired recipes, here!
This morning we welcomed a fresh batch of YUM Chefs campers for our one week session, Cooking School 101. We began the week by setting the expectations around knife safety, usage, and techniques-- by preparing a Korean dish known as Bibimbap!
Our middle-school-aged campers impressed us with their attention to detail and cutting with intention, all within the first hour. Their Bibimbap turned out to be quite the spread: fluffy white rice from Lundberg Farms, pickled carrots, seared green onions, sauteed zucchini, caramelized onions, nori seaweed, roasted tofu from Hodo Soy and a fried egg!
There was not a single trace of this dish after lunch-- every camper cleaned their plate, such a hit!We continued with our Korean cuisine into the afternoon by making Hotteok, a Korean sweet pancake. The yeasted dough was prepared earlier in the day, to allow it to rise and get fluffy!During the afternoon cooking session, campers loved filling the inside of their mini Korean pancakes with jam, sunbutter, honey, and seeds!
View today's delicious Korean recipes, here!
What a full (metaphorically and literally) two weeks of cooking with these set of campers! We celebrated our successes, new friendships, and food discoveries, in a classic way: a pizza and cupcake party!Our little YUM Chefs participated in pizza making from start to finish: preparing the dough, using rolling pins, creating unique pizza crust shapes, and topping individual pizzas with homemade tomato sauce, fresh garden herbs, freshly grated cheese and of course, eating around the table together!For the dessert cooking session, we produced tons of tiny cupcakes to end of a final sweet note. Campers enjoyed making four different glazes to decorate the tops of their treat: vanilla, lemon, orange, and fruit medley!Our camp counselors all agree that it has been a joy to learn, cook, and eat together with this group of sweet, energetic children! We hope each of them return back next year! Happy cooking little ones!
View today's recipes here!
Definitely a double dough day!In the morning, our campers created a nice bagel dough, allowed it to proof, and then shaped it into a traditional ring shape. After another session of proofing, these risen bagels were placed in boiling water, then transferred to a baking sheet to finish off in the hot oven.For lunch, we had an array of bagel sandwich fixings-- creating quite the spread: chopped veggies, grated cheese, creamy avocado, scrambled eggs, to name a few!Our second batch of dough was in the form of pretzels! Camp counselors absolutely loved seeing the breadth of creativity of the campers' shaping and styles of the whole wheat pretzel dough.Some little chefs even took it to the next level, trying to master the traditional pretzel knot! Our groups came away with a variety of toppings, ranging from: cinnamon sugar, good old fashion salt, and a seed crusted option. So impressive, so delicious! The pretzel recipe is from our founder's cookbook Baking with Kids
To get cookin' on these recipes, you can view and download them here!
Week Two of Summer Camp '17: Baking and Pastry session is in full swing! Our Monday morning was spent rolling and proofing our whole-wheat pita pocket breads.Teams worked together to create a tastefully seasoned hummus spread to layer inside or on top of the freshly baked pita breads. For our afternoon cooking session, we enjoyed baking a seed-centric dessert dish, known as Baklava.
Campers and counselors were mesmerized by the amount of phyllo dough layers this dish required, total around 10 - 12 sheets!
To find today's set of recipes, check out our Summer Camp Menu page!