Welcome to the blog for adventurous young chefs where there are no chicken nuggets allowed!
This week, campers are focusing on lighter fare. First up was eggs, and after cracking & separating to our hearts content, we cooked up some fluffy scrambled eggs with black truffle butter and two kinds of souffles: dark chocolate and lemon-lime with raspberry sauce. Did you know that souffle means “to blow up” in French? Ours definitely lived up to their names!
Second day was all about salads, and among others, we created mini-caesar salads in parmesan cups… the perfect appetizer for a dinner party!
We created our own signature salad dressings and made a Farro Salad with Mint, Peas, Arrugula and Burrata Cheese. Our non-salad eaters promptly became salad eaters after a day in the kitchen.
Third day… let’s see… kids in the kitchen, so you automatically think… PARISIAN MACARONS! We had so much fun creating chocolate, orange blossom, strawberry & vanilla macarons with various fillings. Here are the chocolate ones, just out of the oven.
Children made these - take that, LaDuree!
The (macaron) filling station
Some of us opted to put some finishing touches of gold dust on their macarons… This chocolate-gold specimen tasted as good as it looks!
Okay, maybe these leftovers got a little crushed, but in this box, don’t they make you feel like you’re in Paris?
We have two more days in this week’s summer cooking camp, and we can’t wait to try the honeydew melon, cucumber, mint & jalapeno puree tomorrow… Check back in a few days to find out what the secret ingredient of tomorrow’s Iron Chef Contest is — you won’t believe it!
August 18, 2011 at 2:13 pm
Yumm! I’ll send my mailing address if you’ll overnight those leftover macarons!
August 18, 2011 at 2:59 pm
No leftovers, you will have to make them yourself!! I will post the recipe later today…