Thursday, July 29, 2010
Naturally everyone began cutting cherry tomatoes, slicing whole tomatoes, peppers, rinsing chick peas, and cutting plums. We allowed the stew to come together while we prepared our jam. Then the children plated dessert and I gave a final drizzle of honey over the top. The results? Well, the Curry Stew was met with mixed reviews. Some children tasted it and passed on eating, which made the other children who loved it happy as it meant more leftovers for them! Either way I am proud that they trusted me enough to try something new. The jam was a hit on all accounts!
I was told a parent wanted the recipe after hearing what we were making so hear it goes!
Mildly Flavored Ginger-Curry Stew (side dish or vegetarian main dish)
1. Mince onion, red, yellow or orange peppers (we used purple!), garlic, and ginger. Set aside.
2. Saute onion and peppers until translucent. Add garlic, ginger and 1-2 tsp. of curry powder and cook until fragrant.
3. Add 1 or 2 cans of chick peas and some diced tomatoes and water to barely cover (chicken/vegetable stock would be even better). Cover pot and simmer for 20 minutes for tomatoes to break down.
4. Next add okra (that has been trimmed) and allow to cook for another 10-15 minutes.
5. Remove cover and continue to simmer until some of the liquid is absorbed.
6. Adjust flavoring, salt & pepper and serve over basmati rice.
Note: If you are not a fan of okra, spinach would be a nice addition.
Basic Plum "Jam"
1. In a saucepan add a couple of chopped plums, a splash of red wine vinegar, a few tablespoons of honey and a pinch of salt. Allow fruit to soften and caramelize for a few minutes. Remove from heat and cool.
2. In a blender or food processor, pulse fruit to get a spreadable mixture, some fruit pieces are nice. Adjust sweetness.
3. Serve with crackers with cream cheese, over ice cream or as you would of any flavored jam.
Enjoy! And see you next week P.S. 11!!
Thursday, July 22, 2010
BTW, Love the aprons!!!
Friday, July 16, 2010
Wednesday, July 7, 2010
I had the pleasure of working with 3rd graders. The boys and girls each rushed to wash their hands and sit by a cutting board in anticipation of creating something fresh, healthy and delicious. I was so happy to see their eagerness and thrilled by how excited they were to work alongside a “real chef”. It warmed my heart to know how the profession I love so much has became the new “superhero” of choice for so many children! Moments later the boys and girls were working hard cutting napa cabbage, radishes, scallions and apples. I must say they did a great job in getting uniform pieces, especially considering that they were using plastic knifes. Then we were on to the dressing. We mixed buttermilk, apple cider vinegar, a bit of dry mustard, sugar, salt, and pepper. (You can get the actual recipe on P.S. 11's Blog by clicking here!) We lightly dressed our salad and allowed the dressing to do its work in wilting the cabbage. In the meanwhile I drilled them over the ingredients used and asked each student to explain a step in our recipe. I was delighted to know that when Deborah came over to inquire they all eagerly knew what made up their slaw.Half hour later we had Napa Cole Slaw! After a final taste we were ready to serve. I must confess as a student and I began passing out individual servings of our masterpiece I grew nervous of their reaction. I knew the slaw tasted good, but still serving a group of children a bunch of greens on the first day they meet you can be a little nerve wrecking. Their reactions: a unanimous 2 Thumbs Up!!! I was more than happy to provide them with the seconds, and thirds they requested and honored to have taken part of this mission! Together we made a great impact. I am excited for a lot of things: Of working with the children next week, of learning of the bounty that awaits us in the upcoming weeks, and the endless possibilities and recipes that the summer will embrace us with! Cheers to a good start!