Cinnamon Twists and Spiced Apple Cider...A Smash Hit!

Who could resist hot apple cider and melt in your mouth cinnamon twists on a cold, dreary winter day? Alright....I heartily admit that today's cinnamon and sugar laden dough treat wasn't the healthiest recipe we've made. However, it was just we needed to inject a little bit of excitement into an otherwise icky, cold mid-winter day in Chicago. Scents of cinnamon and cloves wafted through the room as the spiced cider simmered away while the twists baked into golden delights....

Pommes de terre....potatoes

Did you know that there are over 400 different types of potatoes grown around the world? Curious to see if potatoes will sprout roots and leaves in a cool, indoor climate, I based this week's recipes around the solid, earthy root vegetable. Kerry's class experimented with an Aussie favorite - potato and rosemary pizza, while Tonia's class indulged in delightfully cheesy alfredo potatoes. Why not try a twist on the good old American french fry?

Introducing Beard's Newest Chefs!

Today marked a new adventure for me...18 curious, energetic and adorable preschoolers. I managed to finagle my way into spending time with Abbie's state pre-k class to combine a cooking lesson with the interactive whiteboard; for me, today's lesson was a bit like finding utopia! It was a bit of a challenge for me to come up with a recipe that would fit the many parameters: under 60 minutes from start to finish, enough tasks for everyone to participate, a simple sequenced recipe and an engaging activity to get us through the "baking" time (I'm used to a class of 7 students, so this almost tripled my student population). I initially thought to make soft pretzels, but was dissuaded with the amount of time necessary to allow the dough to proof. Hence, I moved on and came across an old favorite from my own childhood....apple crisp. Wanting to split the class into two groups, I decided that one group would create apple crisp while the other group was simultaneously making peach crisp. I must say, fruit crisp was an excellent recipe choice for this age level: they were very serious about opening containers and packages, buttering the baking dishes and peeling/slicing the apples. We did encounter one slight baking mishap...two ovens and a microwave were a bit much for the electrical circuits; luckily Armando was able to get us back up and running without further ado! Hot out of the oven, the apple and peach crisps were a huge hit with the class, evidenced by how quickly the oatmeal and cinnamon-laden fruit disappeared from their plates.

Apple Carrot Muffins

Although baking is not my forte, I decided to present both classes this week with a challenge - apple carrot muffins. Who would have thought that combining a fruit, a veggie and....raisin bran...would result in a lightly sweet, mouthwatering treat? Two dozen mini muffins quickly disappeared in both classes. In retrospect, we could have easily doubled the recipe! Key kitchen skills in this week's recipe included grating (the grater is sharp, so watch those little fingers), crunching (breaking down the bran flakes), cracking eggs, stirring and taste-testing the batter (every chef earns the right to a little taste straight from the mixing bowl). The compost bin was fed quite well this week with the multitude of apple peels, carrot shavings and egg shells. The compost is moving VERY slowly, but I'm optimistic that we'll have a rich product by the time winter changes to spring.

Vegetable Soup...and no, it's not from a can!

One of the most exciting aspects of this program is that I am learning right along side the students. Today's recipe was a hearty vegetable soup; I've never made soup from scratch - it has always been from a can or a carton. Admittedly, it is much easier and quicker to make soup in that fashion, but it was so much fun to watch our basket of colorful veggies quickly become a hearty winter soup! Tonia's students munched their way through the veggies as they were chopped and sliced for the soup - I'm continually amazed at the fruits and vegetables that these kids like (such a pleasant surprise in the day and age of readily accessible chips and sweets). Mia munched on carrots, Imad and Javaid crunched on celery and Gregory nibbled zucchini slices. After a quick saute in the frying pan, the veggies were tossed into the soup pot with chicken stock and noodles. Just a short while later, voila, "soup's on." Too many cooks certainly did not spoil the broth in this case!

Rice and Bean Burritos

Teaching about the similarities and differences in families, Kerry introduced the class to a book about how rice is used across cultures...sushi, rice with stir fry, red beans and rice, rice pudding...the list goes on and on. Earlier this week, Kerry suggested that we coordinate our efforts and create a rice dish during cooking class (rice with black beans is one of her favorites). So, here we are...rice, black beans, tomatoes, avocado and cheese, all neatly wrapped in flour tortillas. While the kids found that the textures (slimy avocado and beans) and smell (black beans) were not to their liking, they were cooperative in helping with the recipe tasks (using the can opener, dicing the tomatoes, filling the pot with water, setting the timer and grating the cheese). Sara and Johnny gave the burritos a thumbs up, Robert liked the tortilla sprinkled with pepper, but Amanda, Ben and Geraldo sought ways to make themselves invisible when it came time to sample. I'm finding that this group isn't overly adventurous in trying new foods, but they are interested and engaged in the cooking process. Hopefully, as we bumble through this inaugural year of the program, we'll find a way to be successful in both aspects!

Inspired all over again....

Unable to resist the lure of the southern hemisphere, I returned to Australia...the place where my interest and fascination with kitchen gardening blossomed this past summer. Admittedly, my return to the northern beaches was mainly to enjoy a bit of Australia's summer. However, I was more than happy to catch up with Diane from Bondi to stroll along the beach while chattering about our programs. With the reverse in seasons, students at Bondi are using tomatoes to make pizza sauce for individual pizzas, strawberry granita and enjoying tons of garden fresh veggies. Facing the cold winter months, Diane shared suggestions for soups, chili and stews that are both warming and filling. Hmmm....looks like my holiday just turned into a working holiday as I'm now off in search of new recipes to try!