Junior Chef's Day - Sept. 28th and 29th
JUNIOR CHEF DAY WAS A GREAT SUCCESS!
On September 28th all of our students took part in a Junior Chef Day. We turned our science room into a kitchen; The Orfalea Foundation provided all the equipment and the Chef Educator. Local farmers provided the beautiful vegetables.
Chef Andrea taught the students about what a chef does, what kind of vegetables go into Ratatouille. The children sliced, diced, peeled and shredded all the vegetables and herbs. The Junior Chefs were smiling ear to ear and I did not hear one kid say “I don’t like that!” They were commenting on how good the peppers smelled when they cut into them. They were talking about what they help cook at home.
After each class finished their part, it was added to huge pots simmering in the back of the room. It looked and smelled fabulous in our kitchen. All the kids and parent volunteers had a great time. On Tuesday all the students sampled their masterpiece during lunch.
A huge thank you to The Orfalea Foundation who made this day possible. Thank you to all the parent volunteers, we couldn’t have done it without you; Virginia Clarke, Julia Laraway, Robert Carillo, Claudia Martinez, Roberto Lopez, Eugene Landingin, Ulises Hernandez, Kate Parker, Coleen and Andre Roberts, Santiago Carlos, Patty Valladares, Allison Bell, Scott Bradley, Elsa Espinosa and Dolores Visueta.
Enjoy the Recipe and have fun cooking with your kids!
Ratatouille
makes 8 hearty portions, about 1 1/2 cups each
2 tablespoons olive oil
2 medium onions, 1/4 inch dice
3 cloves fresh garlic, chopped
1 eggplant, 1/2 inch dice
1 red bell pepper, 1/4 inch dice
1 yellow bell pepper, 1/4 inch dice
1 orange pepper, 1/4 inch dice
2 small zucchini, 1/2 inch dice
2 small yellow squash, 1/2 inch dice
2 tablespoons of fresh rosemary, chopped
2 pounds roma/plum tomatoes (if not in season, use two 28-ounce can whole peeled tomatoes), peeled and chopped
1 cup dry white beans, soaked and precooked, reserve 2 cups cooking liquid
1 bunch kale, wash and tear into 2 inch pieces
1/4 cup fresh basil leaves, roughly chopped
2 Tablespoon Kosher salt, to taste
1 teaspoon pepper
1. Heat oil in heavy bottom stockpot over low-medium heat. Add onions and garlic and sauté until tender, about 5 minutes.
2. Add eggplant and continue cooking, stirring occasionally. When eggplant is lightly browned and tender remove from the pot.
3. Add a little more olive oil and sauté peppers until slightly tender, about 5 minutes.
4. Add the zucchini, squash, and rosemary to the pepper mixture in the pot and continue sautéing until tender.
5. Add the tomatoes, beans and bean cooking liquid, and the eggplant. Bring up to a boil and turn down to a simmer. Season with salt and pepper.
6. Simmer for 20 minutes, stirring occasionally.
7. Finish by adding the kale and cook until tender (about 5 minutes).
8. Add basil just before serving
