Senior Independent Study Project

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What a great assignment! Two high school seniors, TJ and Ryan, asked me to mentor them on the last project of their high school careers: They wanted to learn to cook two simple meals, so that they could then videotape themselves preparing the foods.

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I asked the guys to come up with the menus for the two meals, and we cooked each one on a different day. In the end, they came up with the main course and asked me for suggestions for the vegetable side dishes and dessert. This menu included Fried Rice (Chao Fan), Baby Bok Choy with Oyster Sauce, Steamed Pears, Chinese Almond Cookies and Lemonade.

Neither young man had ever tasted bok choy before. I asked them to describe it, and they struggled to find the words. I would say the bok choy had a mild, cabbage-like flavor; it was crisp but tender, bright emerald green and enrobed with a savory sauce. If we were to make this dish again, I would split the bok choy into quarters instead of halves, because the base of the heads was not quite cooked enough.

 

Early Release Cooking Classes, Jan. 25 and 26

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Something fun to do on the afternoon of an early release day from school Jan. 25 and 26

Chef Sheila will open her kitchen to children (ages 13-17) who love to bake cookies, muffins and quick breads on Thursday afternoon. As usual, she honors special recipe requests, so let her know what baked goods your child is eager to learn to make. We will divide up the baked goods to take home, along with recipes.

On Friday afternoon, boys and girls (ages 8-12) will try out their apple pie baking skills. Everyone will go home with a 9-inch flaky, buttery double-crust apple pie they will construct in class and bake at home. A Pyrex glass pie plate and recipes are included in the fee.

Email Chef Sheila to let her know about your child’s food allergies, sensitivities and restrictions: crye4(at)aol(dot)com.

COOKING CLASS FEES

THURSDAY, JAN. 25, 1:30-4:30 p.m., for ages 13-17: Cookies, Muffins and Quick Breads; FRIDAY, JAN. 26, 1:30-4:30 p.m., for ages 8-12: Apple Pie and Pie Crust Cookies EACH 3-HOUR CLASS COSTS $75

$75.00

Plant-based Cooking Camp Reflection

“You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true – anyone can cook… but only the fearless can be great.”

–Chef Gusteau, in the movie Ratatouille

Chef Gusteau’s words could have been the theme of Young Chefs’ first vegan and vegetarian cooking camp last week. Of the six campers, only one followed the vegan dietary pattern, while two were lacto-, ovo-vegetarians, and the three others were omnivores, like me. Everyone agreed to try plant-based cooking for a week, and that meant sometimes stepping out of our comfort zone.

Mixing vegan chocolate chip cookies
Mixing vegan chocolate chip cookies

Before the camp began, I asked the campers’ mothers what the children would like to learn how to prepare themselves, and I created vegan menus based on those food preferences. All of us, through experimenting with cooking and unfamiliar tastes, expanded the limits of our souls.

Using the immersion blender on pizza sauce
Using the immersion blender on pizza sauce

Because campers wanted to make both mac and cheese and pizza, we learned about substitute ingredients for a nondairy food that kind of tastes like cheese, including nutritional yeast, aquafaba, cashews and coconut milk. When we made a tasty tofu ricotta topping for the pizza, I relented a bit for the sake of the non-vegans and included mozzarella as an alternative topping. Some tastes are acquired over multiple tastings, rather than being instant hits.

Tofu "ricotta"
Tofu “ricotta”

My own favorites dishes were Indian vegetable biryani, vegan raita (by Vaishali Honawar) and blackberry coconut ice “cream” by Gena Hamshaw in Food 52 VeganWe experimented with a chia lemonade by freezing it, making lemon chia sorbet, but I was probably the only one who enjoyed chewing on chia seeds in the sorbet.

I’ll post more about the plant-based camp tomorrow.