Sat. March 24, 2012 had another successful cooking class.  The kids voted on BBQ and Sensei voted for secret ingredient which turned out to be a huge success.  The ingredients were

1. Sour cream (made into a ranch dip for the raw vegetables)

2. Bacon (used in the bbq beans and the Harris Ranch
  burgers.)  ***
   
    This mystery ingredient was one of the big hits for the evening. 
                        Rated number one along with…


3. Strawberries (rated number one along with bacon) 
We ate these raw, we ate them sliced up on ice cream, we ate them on top
of scooter pies. They were
delicious.

4. Avocado (on the burgers)


5. Blue Cheese (had a taste test and decided that would be
  mighty tasty on my bacon, avocado, blue cheese burger.



6. Celery & Green Onions (Grilled the onions and ate the
  celery raw.)


7. Banana Ice Cream w/ Chocolate and Nuts (topping of scooter
  pies and went great with the strawberries and bananas. 



8. Sensei’s secret ingredient was 3 large trout which were
  cooked by.


    1. Megumi (made an Asian twist on the trout using salt, pepper and a little sesame
oil.  We all cooked them in foil on
the grill.


   2. Jaion used salt, pepper and lemon slices, olive oil.  All trout’s were cooked on the grill in
foil.


  3.  Matthew used salt, sesame oil and lemon slices. 



The fish were devoured. 
They all loved all the flavors. 
All the chefs were winners.


9.  Sempai Linda’s
  secret ingredient was the Hawaiian Pineapple BBQ Pizza. 
All we did was put it on the hot gas bbq and cooked it for about 10
minutes.  Another hit on the
BBQ

10.  Harris Ranch burgers w/ Orowheat Whole Wheat Bun & Choice of Swiss, White Sharp Cheddar & Blue Cheese.

11.  Baked Beans
cooked in cast iron pot

 12.  Grilled
Asparagus, Crooked Neck Squash, Zucchini and Green Onions



13.  Lettuce,
Tomatoes, Red Onions, Pablano Roasted Chilies


14.  Popcorn,
White, Yellow and from the Amish country microwave popcorn on a cob. 



The food was delicious and these chefs are developing a nice
  palate.


They are learning creativity in their meals.  

Italian Chicken Picatta, Vegetable Primavera

Class began with a cheese taste test.  Students tasted the following cheese. 

NEXT:
Students picked bread and meats for their Panini sandwich creation.  They had the following breads and meats available.

Whole wheat soft bread, deli rye, crusty bisquet , sour dough & whole wheat baguette. 
Meats:  Turkey, Ham, Pastrami,

NEXT:
Caesar Salad, Chicken Picatta, Vegetarian Primavera made with

Red bell peppers, asparagus, green beans, homemade ricotta cheese, homemade chicken stock, heavy cream, and fresh angel hair pasta. 

NEXT:
 Desserts were created by each student with access to the following ingredients.

Blood orange sorbet, Italian chocolate & vanilla wafer cookie, Girl Scot Thin mints  (BOOK ON TAPE)???,
bananas, Nutella and chocolate chip cake. 

All classes have an ongoing quiz during the class.  Emily won 1st place, Eric 2nd, Megumi 3rd.

The meals were TASTY.  Thumbs up !! 

Chicken & vegetable egg rolls   Were so yummy!
Mongolian beef    Extremly tasty and tender!!
Fried rice        Amazing
Puffed pastry, blood orange sorbet, fresh pineapple, bananas and strawberries & Nutella.  What more can I say it was wonderful.

We had a basic recipe and in this session the kids came up with their own tweeks on the recipes.  They were all very creative. 

Eric S. won the embroidered chef's apron with the Chinese rice bowl for having the highest score on the cooking quiz.
This is Eric's second win.  Two out of two.  Good Job Eric.

Japanese cooking class was a huge success

Started off with:

1. Seasoned Roasted Nori (seaweed)
2. Edamame (soy beans)
3. Sunomono (cucumber salad)
4. Yakatori (bbq chicken)
5. Tempura (green beans, broccoli, sweet potato & shrimp)
6. Sushi (California rolls, Spicy tuna hand rolls, cucumber rolls, crunchy shrimp tempura and California rolls.
7. Homemade green tea ice cream. 

The kids made a wonderful dinner.  They ate for 4 hours.     

Kids pealing cucumbers and seeding them for sunomono salad.

This was the biggest class so far with 12 children ranging in ages 6 - 14l.

Appetizers:

Milton Whole Grain Crackers and a variety of cheese
Black Olives
Tomatoes with Fresh Mozzarella cheese, homegrown basil and balsamic vinegar

Main Dish:

Mac & Cheese made with whole grain penne pasta, mozzarella, cheddar cheese and pepper jack cheese.
Organic steamed broccoli
Homemade Ranch dressing
Organic romaine and veggie salad

German Bratwurst with whole wheat rolls

Dessert:

Baked Alaska

We had a PEEP Show for the kids too  ; )   LT took Peeps and baked them in the microwave kids loved them morph into transformer Peeps…

Next Class TACO’S

We started off the evening with:

Brie Cheese and Milton Whole Grain Crackers

The Children learned about Chickens and Cornish Hens.  Then they all took turns cleaning out the cavity of their hens.

They made from scratch corn bread stuffing.  Sensei made two batches of corn bread for the kids to try.  One with corn meal and whole wheat flour and the other same recipe but used all purpose flour.  We held a blind taste test.  10 – 10 kids chose the whole wheat product. 

The Children stuffed their birds and got them into the oven. 

Next we took whole wheat and sour dough baguettes and made little crustinies with shrimp scampi this made a nice tasty appetizer.

Homemade Ranch dressing was next on the list.  Kids made a Romaine lettuce salad with blood oranges to compliment the main dish.

We then made a wonderful glaze for the chicken.  All the kids basted their birds.

The kids set the table and dinner was served.

Dessert was brownies and vanilla ice cream. 

We were honored to have 3 of my old students from Japan join us for class.