Our fourth week of the Passion for Spices™ Cooking Camp kicked off with potatoes. In the morning, the kids made a beef shepherd's pie. They chopped the onions and potatoes themselves and mashed the potatoes into a smooth topping. Along with the shepherd's pie, the young chefs also made the filling for poori with purple potatoes. During lunchtime, the kids all got to fill the poori with purple potatoes and chutney. In the afternoon, the students made potato au gratin: a simple French classic that's as delicious as it is hard to pronounce. Made with the best food combination in the world —cheese and potatoes —this recipe is certain to be a hit with everyone who tries it.
On the second day, we focused on a vegetable that's currently in season– tomatoes. The aspiring chefs started by chopping the ingredients for the tomato soup and then cooking them down. Then we made rolled cheese toasties for the campers to dip in their soup during lunch. Finally, we concluded the morning with a caprese salad, made with olive oil from Tuscany. The students sliced the mozzarella and tomatoes, and even learned how to chiffonade basil. Full-day students got to make a tomato tart in the afternoon. A tomato tart is a tasty way to use up any tomatoes leftover at the end of summer. It's pastry dough with a cheese-based filling, topped with tomato slices. It's like an upscale pizza, and might even taste better than one. Try making it at home and find out!
For the third day of our camp, we had recipes with corn. The young chefs made corn and potato chowder. The kids practiced removing the kernels from the cobs and slicing potatoes. The corn stock for the soup was made from leftover cobs. Stocks and broths are a fantastic use of kitchen scraps and a great way to reduce food waste. To pair with the corn chowder, the children made corn muffins from scratch. Corn muffins with soft butter and homemade strawberry preserves made for a sweet and hearty side dish to our corn chowder. After lunch, the aspiring chefs made various types of gourmet popcorn, including marshmallow, chocolate, and even curry. Then everyone sat down and watched part of a movie while they enjoyed their sweet treat.
On Thursday, the kids learned all about squash. They learned about the difference between all the different types of squashes, including zucchini, summer squash, and even spaghetti squash. The kids started by chopping up tomatoes and shallots to create a nice summery topping for our grilled zucchini. Then they scored and salted the zucchini, patting it dry right before it went into the pan. Once the zucchini was nicely browned, it was topped with the tomato mixture and served fresh. Along with the grilled zucchini, the kids also made zucchini bread. This zucchini bread was moist, chocolatey, and an enjoyable departure from the more common banana version. In the afternoon, the young chefs got to make squash and lentil curry. A great vegetarian dish that’s full of nutrients and protein. Everyone, vegetarians and meat eaters alike, loves this meal!
For our fifth and final day of cooking camp, the students learned all about berries. The kids made panna cotta, a creamy, jiggly dish that’s made with various types of dairy mixed with gelatin. The young chefs also sliced the strawberry fans that garnished each panna cotta. Using more berries, the students mixed the batter for blueberry muffins and spooned the mixture into muffin tins. The chefs also made pizza for the kids to enjoy during lunch so that they could eat something savory before they tried the sweets they made in class. For the afternoon, the students made seasonal berry hand pies. They made the filling from scratch and folded it carefully into the pie dough, crimping the edges to seal. Our campers started the weekend with full bellies and wide smiles!
