Passion for Spices™ 2025 Cooking Camp Week 3

 
 

To kick off our third week of the Passion for Spices™ Around the World Cooking Camp, we started with breadmaking. The kids made apple cheddar scones, which would usually have bacon in them; however, we omitted it for an equally delicious vegetarian and kosher option. Then our aspiring chefs got to make Dutch babies: a fluffy pancake creation that is thought to have originated in the American Northwest. In the morning, the kids made traditional sweet Dutch babies with organic seasonal berries. In the afternoon, the kids were able to get creative with savory dutch babies, which were a fun deviation from the norm. The kids went home with a lot of good recipes, so parents should be expecting a warm homemade breakfast sometime soon.

 
 

On Tuesday, the kids learned all about pickling. Pickling is an incredibly easy way to preserve food for long periods of time. For any fruits or vegetables sitting in the back of your fridge that are close to rotting, consider pickling them or turning them into preserves to extend their shelf life. The kids made bread and butter pickles, which are made with a vinegar-based brine as opposed to a salt-based brine. These pickles were enjoyed with tasty ham and cheese sandwiches at lunchtime. Along with pickles, the kids also made mango chutney in the morning. Mango chutney is made with stewed mangos, vinegar, lemon, and spices. It’s typically enjoyed with indian dishes. In the afternoon, the kids made fresh fruit jam, a simple yet mouthwatering way to get rid of any less-than-fresh berries. This jam was wonderful served with bread and butter.

Wednesday was the art of making pies. It might seem intimidating, but pie dough is super easy to make at home, so there’s no need to use store-bought pastry sheets. The kids made their own pastry dough, combining the butter and flour with their hands to make a flaky dough. Then they used that pastry dough to make chicken pot pie, a hearty and filling American staple. They also made a vegetable pot pie to accommodate dietary restrictions. The kids also baked apple turnovers. They peeled and sliced the apples themselves, then cooked them over the stove, and folded them into pastry dough. In the afternoon, the kids made seasonal fruit galettes with fresh organic peaches and blackberries. A galette is a kind of rustic tart where you fold the sides over the filling. It's easier than baking a pie, but it's just as delicious as one.

The fourth day of our cooking camp was focused on making homemade cheese. We started off with Ricotta. Ricotta is a simple white cheese from Italy. It's made from whey, milk, vinegar, and lemon. It’s a great source of protein and tastes perfect in pasta dishes like lasagna, which is how the kids used it. They made a beautiful lasagna using their freshly made ricotta. Lasagna is a stacked pasta dish with numerous variations, most of which feature a red sauce, some type of meat, and ricotta cheese. Lasagna originates from Italy. Different regions have different traditional lasagna recipes, which makes it a great adaptable recipe depending on what you have in your fridge. In the afternoon, our young chefs made paneer. A indian cheese that’s perfect in a spinach dish like palak paneer. Paneer is a fantastic vegetarian protein and a great recipe to have on hand.

 
 

Friday was pasta day. We began with an orechiette bolognese. The orechiette was made with a homemade semolina dough. The kids shaped the past themselves, learning two different pasta shapes: orechiette and cavatelli. Bolognese is a meat and tomato-based sauce traditionally made with a mirepoix of carrots, celery, and onions. In many Italian dishes, most tomato-based sauces are sweetened with carrots and celery instead of adding sugar, so try making your sauce or bolognese and see how it compares to store-bought in both flavor and nutrition. Along with the bolognese, the kids were also hard at work making sweet potato gnocchi. A pillowy dough made with potato, gnocchi is a simple yet popular pasta dish. The kids used forks to create that iconic gnocchi shape, and the potato pasta was served in a brown butter sage sauce. For the afternoon, the students got to learn how to make pici pasta, a method of rolling out pasta that resembles a sort of rustic spaghetti. None of the pasta shapes that the kids learned today required any kind of machine or kitchen-aid attachment. We encourage you to try making it at home!

campers preparing the orecciette and pici handmade pasta!

 
 

Highlights From Passion for Spices Cooking Camp Week 2: Arts and Science

This week the Passion for Spices Around the World Cooking Camp had its “Arts and Science” theme. Each day we implemented certain elements of the art and science involved in the cooking process, and showcased that to the campers. We had guest chefs like Executive Pastry Chef John Sauchelli from Fiddlers Elbow Country Club, and Chefs Klaus Krosteiner from Public House: A Farm to Table Restaurant in Mountainside.

passion for spices

Day 1: Cheese Making

Our first day at camp was focused on the science of cheese making. The campers learned important facts about the origin of cheese and the process of making cheese. Students learned the coagulating process involved in making cottage cheese from scratch. The campers also learned how to make fondue using various cheeses like cheddar and gruyere. It was surely a gouda day!

fondue.jpg
cheesemaking

Day 2: Christmas in July

Day two was an exciting day for campers as they worked on gingerbread houses in the scorching month of July. Executive Pastry Chef Sauchelli and his two daughters led the way in this amazing workshop where each team created their own gingerbread house. It was a great activity for the campers to showcase their creativity. For example, one of the teams lost part of their house, and so they decided to create a deck out of it. We are very proud to see this creativity in our young chefs. Despite having no snow, it was still a great Christmas!

passionforspices.jpg
passionforspices2.jpg
IMG_0869.jpg

Day 3: Bread and Biscuits

Our third day was centered on Bread and Biscuits. The students had fun smashing bananas to make our delicious banana bread. They made the basil biscuit dough from scratch, and shortcakes with strawberry butter.

IMG_1634.jpg
IMG_1653.jpg

Day 4: Frozen Treats

Day 4 was all about frozen treats, where all the kids screamed for ice cream. They had the opportunity to learn how to make ice cream from scratch. They made a variety of frozen treats such as Vanilla and Chocolate ice cream and a Raspberry Sorbet from fresh raspberries. They also learned to make Crème Catalane from scratch. All the fruits and dairy products were from local farms, which was evident in the taste of the treats.

Day 5: Chocolate Celebration

Our last day together, we had a big chocolate celebration. The students learned from Chef Scott the science of chocolate, which included how to temper the chocolate, and how to melt chocolate the right way. The campers loved the chocolate waffles, the chocolate dipped fruits, and especially the chocolate mousse. It was a sweet way to finish our eventful week.

IMG_1800.jpg
IMG_1806.jpg
chocolate.jpg

We are looking forward to seeing you at Around the World Cooking Camp Week 3: Farm to Table.