Week Five: White Bean Dip and Flourless Raspberry Chocolate Cakes

Sometimes things go wrong. As in frying my laptop keyboard with hot tea, or jinxing the copy machine ten minutes before class. As in promising our guest the ingredients for her raspberry chocolate cakes but leaving the raspberry part on my kitchen counter. As in buying the wrong kind of chocolate (semi instead of bittersweet) and mispronouncing her name, and then encountering a cranky oven, and having three students not show.

Oy. Vey. 

But among friends, everything gets worked out. My son loaned me his computer to prepare for class. A kind sub unjinxed the copier. Phyllis cut celery and steamed broccoli for the snack while I rushed home (three blocks away) for the jar of homemade raspberry preserves. Our guest, my dear friend Nina Laden (it's Layden not Lahden!) dismissed my chocolate error as unimportant, and we conquered Cranky Oven by constant vigilance and the switching of racks.

The absent students meant we had more cakes to share. There were enough for the kids and volunteers, plus our program coordinator Mr. Berndt, plus the awesome Mr. Clark (who lets us screen movies in his classroom). The aroma of baking chocolate drew several curious hall-dwellers, and I found myself wishing we had made 50 cakes, instead of 18.

Nina, Cooker of Books and Other Treats 

So first a word about Nina. She is a best-selling, award-winning children's book illustrator and author (among her books are Private I. Guana, When Pigasso Met Mootisse, and my favorite, The Night I Followed the Dog). She brought a preview copy of her newest book, Once Upon a Memory, which is stunning (my daughter says it will be an instant classic, and I think she's right). Nina is also a prolific food gardener in Ballard and on Lummi Island. She grows, forages, cooks, bakes, and preserves food of all kinds, and has a particular interest in gluten-free dishes, as her husband has celiac.

It seemed like a good idea to start off with a gluten-free snack: crudités with a dip of puréed Navy beans, lemon, garlic, and parsley. I explained the difference between starting with raw beans or canned. Many prefer the taste and texture of the former, which you can buy cheaply in bulk. If you buy canned, buy Eden, as it's currently the only brand that is BPA-free. We discussed different kinds of legumes--a new word for the kids--and how they can be "quick cooked," with instructions for doing so on the back of their recipe handouts (also below).

Nina showed the kids an elegant scarlet runner pod with its shiny, speckled beans. She harvests hers for cooking in chili.

Hungry Kids or Tasty Snacks? 

As the kids snacked and sipped hot tea (this time, apricot), we reviewed our recipes and discussed the ingredients. Parents, you will be pleased to know that by the end of this task the veggies were devoured, and most of the bean dip, as well. I can't figure out if these are unusual children, really hungry children, or we are striking gold with these snacks.

Among the new terms this week: vegan, gluten-free, cannelini, Navy bean, legume, zest, drizzle, ramekin, preserves, jam, heavy cream, whipping cream.

Nina is a natural with kids. She kept up a running dialogue as she and Prep lead Sophie supervised the buttering of ramekins, melting of chocolate, and tempering of eggs. I'm pretty sure the kids will remember the word "temper," as we've used it several times now with eggs. In a future class, I hope we have the opportunity to show them chocolate tempering, which is heating and cooling so the results will be firm and glossy at room temperature.

Everyone took turns whisking the batter (in my mind's eye, I could see Maurice Sendak's chubby cooks shouting "and nothing's the matter!"). They scooped the batter into the ramekins with a half-cup measure, dripping here and there.

"Everything fun is messy," said Nina. Spoken like the artist she is.

Then into the oven went the cakes, with cell phones employed as timers, since Cranky Oven can't be trusted with keeping time or temperature.

Not Just Any Old Chocolate 

After a short break, we welcomed our second guest, my friend Lauren Adler, the genius behind Chocolopolis. I remember when the store opened in 2008. With its jewel box interior, orange and chocolate colored accents, pretty lights, and exotic packages, it looked like a Parisian parfumerie, and for someone like me, who likes her aromas to be edible, a slice of heaven. Although it seemed either optimistic or silly to sell high-end chocolates as the economy was tanking, when I got to know Lauren, I realized it was just smart. She knew that small pleasures become even more necessary in an economic recession, and her store is unique, offering a wide variety of brands as well as made-in-house truffles. (Like Johnny Depp in the movie Chocolat, my favorite chocolate is drinkable, especially in the middle of a winter walk around the neighborhood. Just writing that, I'm salivating.)

Our students being kids, when asked what their favorite chocolate was, responded "milk" and "white" and "Snickers" and other such blasphemies. Lauren just smiled. She has heard it all. (Earlier, a student asked "will there be something for those who don't care for chocolate?" Nonetheless, I saw her enjoying Lauren's 70% samples, and later, devouring a semisweet cake. Perhaps her tastebuds just needed recalibrating after Halloween.)

Lauren walked us through the story of cacao: growing, harvesting, fermenting, etc. She included a primer on the commodities market and fair trade that swirled above my head but fortunately, she wrote it all down here, and I can learn more through the classes she offers at the shop. The bottom line is that "fair trade" is complex.

The children got to touch a cacao pod, taste different varietals, nibble on roasted nibs, and learn about cacao "mucilage" (a word I associate with elementary school glue, in a little bottle with a red rubbery lid that was fun to pick at).

Suddenly three cell phones trilled: the oven timers going off in concert. It was time to whip the heavy cream (using Alice Merdrich's tips, below) and serve up dessert, with Plate lead Chloe festooning each cake with a dollop of cream and a fresh raspberry.

Everything Tastes Better With Gratitude 

Seated, spoons poised over their ramekins, the kids waited until all the dollops were dolloped and raspberries planted, and the green light given to our Gratitude lead, Matthew, to say a few words. A few noses were bent close to cakes, inhaling the sweet perfume. Matthew asked those with hovering spoons to please put them down so he could continue. They did. Satisfied, he thanked the cacao farmers and the entire supply chain that brought us the cakes. 

For a few moments, there was only the scraping of spoons and sighs of satisfaction. The hot, pudding-like cake was sweet (but not overly, to my surprise). The unsweetened whipped cream was a perfect foil. A few kids wondered if they had run into eggshells.

Eggshells? No, raspberry seeds!

I didn't notice them, myself, but for the sensitive (some people can't stand seeds), a strained jam or jelly  could be used.

Glory be, we finished eating in time for dishes. Our KP lead Eliot managed to get a large number of dishwashers, but I was surprised to see they were all female like herself. That will never do, I thought.

With a gentle--I hope--tone, I told the boys (already on their cell phones): a man must never be idle while a woman works. They protested that they had been turned away at the sink.

Well, that will never do, either.

"Girls," I pleaded. "Always welcome help."

I'm not sure they heard me, or understood. This sharing of the chores bit is going to take some practice.

At 4:30 pm, I lowered the lights to bring everyone to the door. The kids joined me in an impromptu song of "thank you very much" for our guests, and then sped down the hall with their backpacks, several of them texting in transit.

It pleased me to see Nina and Lauren chatting as Mary and I finished up.

The next best thing to having wonderful friends is introducing them to each other.

***

RECIPES

White Bean Dip

This easy, simple, vegan dip recipe is adapted from Treehugger.com

• 2 (15 ounce) cans Cannellini or Navy beans, drained and rinsed
• 1 clove garlic, smashed
• ¼ cup roughly chopped parsley, plus 1 teaspoon finely chopped, divided use
• 2½ teaspoon lemon juice
• ¼ teaspoon lemon zest
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup olive oil, plus a drizzle, divided use

1. Place the beans, the garlic, the ¼ cup roughly chopped parsley, the lemon juice and zest, the salt, pepper (and, if using as per the original recipe, chopped crispy bacon) into the bowl of a food processor and process until well combined and mostly smooth; with the processor running, begin drizzling in the ½ cup of olive oil, and process until the dip is completely smooth.

1. Spoon the dip out into a bowl, and finish by sprinkling the top with the remaining 1 teaspoon of finely chopped parsley and a drizzle of the olive oil.

***

How to Quick Cook Dried Beans

Follow this fast and easy method for cooking dry beans without soaking overnight.

Makes 4 cups.

1. Put 2 cups beans in a large pot.
2. Cover with 8 cups of cold water.
3. Cook over high heat to rolling boil. Boil 2 minutes. Take off heat and cover. Let sit for at least 20 minutes.
4. Drain beans and rinse in cold water. Your beans are now ready to use in any recipe calling for "soaked beans."
5. To fully cook beans for puree or other recipes which call for canned beans, add cold water to drained bean to cover by 1 inch. (Do not add any salt yet, because that can prevent beans from softening. Return to stove and heat until they are simmering. Cook for 2 or more hours, until soft.

Flourless Chocolate-Raspberry Cakes

Recipe from children's book author and illustrator Nina Laden, adapted from Food & Wine.

• 8 ounces bittersweet chocolate chips
• 14 tablespoons butter (1 stick plus 6 tablespoons)
• 2 tablespoons raspberry preserves (or about 1/3 cup fresh raspberries mashed with 1 tablespoon sugar)
• 4 large eggs
• 1/4 cup sugar
• 1 tablespoon vanilla extract
• heavy cream for whipping
• fresh raspberries for topping

1. Preheat oven to 325ºf. 
2. Butter 6 3/4-cup Pyrex souffle cups. Arrange cups on a baking sheet. 
3. In a medium-sized saucepan, mix chocolate chips, butter and preserves over low heat until all has melted. Remove from heat, cool to lukewarm, stirring often- for about 10 minutes. 
4. Whisk the eggs, sugar and vanilla in a large mixing bowl to blend well. Gradually whisk in the chocolate mixture. 
5. Divide batter among the buttered Pyrex dishes. (I use a 1/2 cup stainless measuring cup to pour the batter--it works well.) Bake the cakes until a toothpick comes out with some moist batter on it--about 20 minutes. Let cool 30 minutes (centers will fall) --and serve warm or room temp topped with fresh whipped cream and raspberries. Enjoy!

***

Alice's 5 Rules for Better Whipped Cream

By Alice Medrich

1. Use heavy whipping cream. The best and freshest tasting cream is not ultra-pasteurized or sterilized, or stabilized with carrageenan. If possible, find the brand that has only one ingredient: cream.

2. Cream must be very cold to whip properly. If you’ve just brought it home from an extended trip to the store, refrigerate the cream for a while again before you whip it. Cream that isn’t cold enough may not whip at all, or it may curdle when you whip it. For extra insurance: chill the bowl and beaters before whipping the cream.

3. You can sweeten the cream with plain granulated or powdered sugar. I prefer granulated sugar because I don’t like the feel and flavor of the starch that’s in the powdered sugar, but this is up to you. Taste and adjust the sugar towards the end of beating because cream tastes less sweet when it’s fluffy than when it’s fluid.  

4. Whipped cream can be thick and stiff or soft and flowing, or anywhere in between: this is up to you! However, cream that is too stiff feels grainy from the specks of butter -- so don’t go too far.

5.  If you plan to pipe whipped cream with a pastry bag or spread it over a cake for filling or frosting, or fold it into another mixture, always whip it less stiff than you want it to be. Cream continues to stiffen as you pipe it, spread it, or fold it: if you begin with stiff cream, you will end with granular over-whipped cream by the time you are finished.

***

Week Four: Bugs in a Boat and Pumpkin Spice Ice Cream

Rob Gardiner, the "ice cream guy"

When Queen Anne neighbor Rob Gardiner offered to make ice cream with the class, I leapt at the chance. Years ago, Rob brought his swing dancing group to a farmers market I was directing, I recall how charming it was, on a lovely day in May, to see people dancing on the sidewalk as our vendors set out their radishes and sweet peas. Here's some video from that event. Rob would not be able to recreate that magic, exactly, but ice cream from scratch is not a bad substitute.

We discussed different flavors and settled on pumpkin spice, in keeping with the season and current craze for all things pumpkin spicey (Google it if you dare). I briefly considered roasting a squash and making the puree, but if you've done this, you know pumpkin can be fickle, often too watery or stringy, unless you are lucky enough to know a farmer who grows Winter Luxury pumpkins, which make a beautiful and tasty puree. As my two Winter Luxuries are destined for Thanksgiving, canned pumpkin, (actually a mix of squashes), would have to do.

Winter luxury squash, photo by Seed Savers Exchange

While Rob assembled his mise en place, the kids made Bugs in a Boat, a variation of Ants on a Log (celery sticks with peanut butter, topped with raisins, dried cranberries, and peanuts). They washed it down with unsweetened herbal tea. Yes, you read that right. Unsweetened. I'd been warned that kids would refuse tea that lacked honey or sugar, but having had success at home, I wasn't too concerned. Mildly fruity water may even be a welcome pause from the sugary beverages they are offered 24/7, from juice boxes and "Vitamin Water" to sports drinks and sweetened milks.

It's musical

Tazo's Passion tea (with hibiscus, orange peel, and licorice) is mild, red, and frankly, fun to play with. Tea is as much ritual as beverage: unwrapping the teabag like a little present, dipping it into a cup, waiting for the kettle to whistle, pouring the water, watching it take on color, testing it, adding an ice cube if it's too hot. What's not to like? It's a small lesson in mindfulness, and the class kitchen's vintage Revere kettles are pretty fun, too.

Blood sugar stabilized, the kids were ready to review the recipe, practice doubling it on paper (math! fractions!), and discuss the ingredients line by line. This is a fun exercise, as almost every ingredient is processed in some way, even if only by washing. But is canning pumpkin preferable to freezing? How much processing does cinnamon require? How is organic sugar different? Recipe review is one of my favorite parts of the class, as the kids are eager participants. We don't always have the answers, but the practice of asking is a good thing in itself.

Rob, with his student sous chef Chloe, then demonstrated several techniques: how to warm eggs that are cold from the refrigerator by placing them in a bowl of hot (but not boiling) water, how to use an egg separator, how to grate cinnamon and nutmeg on a microplane, how to prepare a double boiler, how to temper eggs, and two different ways to determine when a custard is done (by appearance for the pro, by thermometer for the rest of us). 

Student brainstorm

Rob also gave the kids some fun facts about ice cream history and varieties. Given time constraints, we skipped the ice bath to cool the custard, and Rob poured it warm into his nifty compressor machine. It made a significant racket, so we closed the doors and sat down to talk about the documentary we saw last week. 

When I handed out worksheets from the Nourish curriculum (an excellent resource!), I could see the lights dim in their eyes.

"Are we going to be tested on this?"

I reassured them that this was just a tool to help them learn, and there would be no test. They visibly relaxed. As middle schoolers, they have been inundated with standardized tests lately, and I felt sorry for them.

Our volunteer "professor" Erik directed a dialogue on how to improve the food system (he recorded a few ideas on the white board, pictured above). Every child was engaged, offering examples of how they personally could take action. They may be too young to vote in elections, or make purchasing decisions, but they are still influential in "voting with their forks." One of my favorite suggestions was "buy more organic and they'll make more."

Soon it was time for ice cream, so papers and pens were whisked away, and as Rob scooped, our Plate lead Darien added a gingersnap to each bowl. Again I was pleased again that everyone waited until all were seated and served--and thanks was given (by Gratitude lead Emma)--before savoring their treat. Great job, kids! Delaying gratification is such an important skill.

The ice cream got a thumbs up, even though it was more soupy (given our rush) than icy. KP lead Eliot, deprived of a job last week, began supervising clean up, but before we could even dry a dish, class was over. (I'm still working on time management. One of these weeks, we'll get the kitchen clean before the bell rings.) The students left happily, laughter echoing in the hallways.

Not five minutes had elapsed when an unfamiliar student poked her head into the classroom, looking hopeful.

"I heard you guys made ice cream. Got any left?"

Nope, not even a quarter teaspoon. We encouraged her to sign up for the next class, in February.

***

RECIPE
Pumpkin Spice Ice Cream

Adapted by Rob Gardiner from “The Ultimate Ice Cream Book” by Bruce Weinstein, this recipe is not only a sure-hit with kids, it's an opportunity to discuss the science of emulsions, to practice separating and tempering eggs, to use a double boiler and an ice bath, and to judge doneness by look, feel, and thermometer.  

1 cup whole milk

1 cup brown sugar

1/8 tsp sea salt

5 egg yolks

1/2 tsp ground cinnamon (fresh ground preferred)

1/4 tsp ground nutmeg (fresh ground preferred)

1/4 tsp ground ginger

15 ounce can unseasoned pumpkin puree

1 tsp vanilla extract

1 cup heavy cream

1. Place saucepan with one inch of water over high heat until boiling. Lower heat to medium and keep at a simmer.
2. Combine milk, sugar, and salt in another saucepan and cook, stirring, over medium heat until steam begins to rise and you see a ring of small bubbles around the edge of the milk.
3. Prepare an ice bath in a large stainless steel bowl. Fill halfway with ice cubes and cold tap water.
4. Whisk egg yolks in a medium stainless steel bowl until they are pale yellow. Temper eggs by slowly whisking warm milk mixture into egg yolks. Place bowl over saucepan with simmering water. 
5. Whisk constantly until mixture reaches 175 degrees on an instant read thermometer. Do not let tip of thermometer touch bottom of bowl. Do not allow mixture to boil.
6. When mixture reaches 175 degrees, carefully remove bowl from saucepan and place in ice bath. Whisk mixture while keeping bowl partially submerged in ice water until cool.
7. Add spices, pumpkin, and cream to egg mixture. Stir until combined. Cover tightly with plastic wrap and chill in refrigerator, preferably several hours or overnight.
8. Add vanilla extract and stir to combine. Pour mixture into ice cream maker and churn according to manufacturer’s directions. Eat immediately as soft serve, or spoon into plastic containers, cover with wax paper and lid, and freeze until firm.
   
   Enjoy!

***

Week Three: Avgolemono, Cucumber Mint Salad, and Baked Apples with Mexican Chocolate

The weather in Seattle this week has been beautiful if a little spooky. A long-lasting temperature inversion has trapped us in layers of cotton wool that scatters the sunlight, making maple trees look as if they're lit from within.

In other words, great soup weather.
 
For this week's lesson, I wanted to practice timing recipes so that several dishes are served at the right temperature, while also introducing the kids to tempering, fat-oil ratios, emulsions, and (as always), cooking with mostly-organic, mostly-whole foods. We also needed some downtime to screen the "Nourish" documentary. (We'll hear more about that next week, with student volunteer "Professor Eric" leading the discussion.)

After checking in and washing up, we began our lesson with a snack of edamame, unsweetened mint tea, and a review of ingredients. The students discussed which foods were whole, which processed, and which could be grown locally (yes to cucumbers and mint and apples, no to lemons). We talked briefly about how to make broth of chicken bones from rotisserie or home-roasted chickens.

Next we examined our recipes for prep times and determined that the cucumber salad, which needed to be chilled, would be our first point of attack. Phyllis demonstrated decorative ways to peel cukes, and how to roll a lemon and slice it (horizontally) for the most juice. Our prep lead Matthew did a fine job with a sharp knife I brought from home (this prompted one student to say "only a teacher can bring knives to school!'). Two students donned gloves to dice a jalapeno, something I wish I'd learned at their age; it would have spared me a memorable pepper accident. (Children, never rub your eyes after touching peppers!)

When it was time to dress the salad, I asked the crew why we should aim for a "three-to-one fat-to-acid ratio." Their stares made me realize I needed to backtrack. Because these kids are so mature, I forget they are not adults, with decades in the kitchen! (Later my tween would inform me that for most kids, fat is an insult, and acid means an illegal drug. Yikes.)

After I explained the terms, I asked how much olive oil we would need to get 3:1 fat to acid with one tablespoon of lemon juice. There were some wild guesses; none of them the correct. The clock was ticking, so I gave them the answer and decided to postpone the ratio lesson until I have some visual aids. The salad was seasoned (amid much laughter about whether it was oversalted) and put away to chill.

Half the class then began washing, splitting, and coring apples, using a horizontal cut—a clever way to get a secure base—demonstrated by Phyllis. Next came the chopping of the Mexican chocolate (which is admittedly a a highly-processed, sugary treat, but only one teaspoon is needed per serving, and it really makes the dish). The kids also figured out how to triple the recipe.

Under Mary's oversight, the rest of the class whisked eggs and measured broth and rice for the soup. Avgolemono is one of my kids' favorite dinners, and also happens to be a low-risk way to learn about tempering eggs (puddings are far less forgiving). It came together quickly, and no sooner was the soup simmering than the apples were ready for the oven.

That cooking takes time is the primary reason people give for not doing more of it, so I wanted to give our students the experience of creating a tasty "scratch" meal in less than an hour. As the apples went in the oven, they raced down the hall to watch a movie. When they returned thirty minutes later, there was hot soup, cold salad, and perfectly roasted apples to enjoy.

Having students lead different functions has been a great way to juggle responsibilities. Plating lead Emma adorned each dessert with mint as the soup was ladled out. Gratitude lead Chloe expressed thanks for the food and for the class. (I was pleased to see that everyone waited until soup and salad were served, and thanks given, before digging in.)

Unfortunately, KP (kitchen patrol aka dishwashing) lead Eliot discovered, as our two hours ended, that she was out of a job. How silly of me, in a lesson about timing meals, to short KP! I'm still learning. Next week will be better.

***

Recipes

Avgolemono (Egg Lemon Soup)

Adapted from Epicurious, this easy soup is delicious! It can be made even richer with homemade stock and mirepoix, fresh herbs, and shredded chicken.

Serves 6-8

• 2 quarts (8 cups) chicken broth
• 1/2 cup uncooked rice (or orzo)
• Salt and pepper to taste
• 6 eggs
• 6 tablespoons lemon juice (from 2 or more lemons)

1. In a large saucepan, bring broth to a boil.
2. Add the rice or orzo and cook until al dente (about 20 for rice, 7 for orzo). Reduce heat to low; simmer.
3. Meanwhile, in a medium bowl, whisk eggs with lemon juice.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture while whisking, to temper eggs. 
5. Add the mixture back to the simmering saucepan. Stir until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Season with salt and pepper, and garnish with fresh dill, if desired. Enjoy!

***

Cool Cucumber Salad with Mint

Serves 8

• 4 large cucumbers, peeled, seeded and sliced in crescent moons
• 3 tablespoons olive oil
• 1 tablespoon lemon juice or vinegar
• 3 tablespoons fresh mint, chopped
• salt and pepper to taste
• 1 tablespoon minced hot pepper if desired

Mix all ingredients, adjust seasoning, and chill before serving.

***

Baked Apples with Mexican Chocolate

Adapted from Martha Stewart Living, this filling dessert can be varied with pecans and dried raisins or cranberries added with chocolate. 

Serves 4 (half apple per serving)

• 2 medium apples
• 1 ounces Mexican chocolate, such as Ibarra, coarsely chopped
• 1/2 stick (4 tablespoons) unsalted butter
• 1/4 cup water

1. Preheat oven to 400 degrees. Halve each apple lengthwise (north pole to south pole). Using a melon baller, scoop out seeds, forming a small crater in center of each half.
   
2. Fill each crater with heaping teaspoon of chocolate. Cut half the butter into small pieces, and divide among apples, placing over chocolate.
   
3. Place water and remaining butter in a baking dish. Place filled apples in dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.

To serve, drizzle with juices.

Week Two: Veggie Quesadillas, Warm Berry Sauce with Yogurt and Almonds

One of the delights of learning to cook is discovering that when things go wrong, it's usually not that big of a deal. Our second week got off to a bumpy start, with one volunteer out sick and another running late, plus a kitchen that seemed to be fighting us at times. The first lesson was "how to cut an onion" (hat tip to Cynthia Lair for the "north pole-south pole" metaphor in her TedxRainier talk). However, with only one really decent knife in the kitchen, the kids had to take turns with it. It was an opportunity to talk about the value of having the right tool for the job, but primarily a lesson in frustration.

Later one of the vintage electric stovetop burners burst into flames, filling the room with smoke. We opened windows and teachers down the hall brought us fans so we could breathe. (No doubt they worried we'd burn down the building!) Crisis averted, we moved to the other stove.

Things went relatively smoothly after that, although the fruit sauce didn't thicken completely and a couple of quesadillas had minor "issues." But the results were flavorful and the kids were happy. If you had told me last week that a dozen kids would be begging for more KALE quesadillas, I would have asked what planet you lived on. Kale can be too bitter for kids' palates (my own tend to tolerate more than enjoy it). I think the magic to this recipe is the caramelized sweet onions. Or maybe it's the thin chiffonade (no big chewy pieces)? Or the the kick from the spices, or the bite of sharp cheddar. In any case, it was a hit, and several children said they would make the recipe for their families. The recipes gave us an opportunity to talk about mince, dice, chiffonade, saute, toast, simmer, and boil. If the kitchen had a microwave, I would have demonstrated how quickly frozen berries can become fruit sauce.

One of my favorite parts of the class is discussing the ingredients for each recipe.

• Which ingredients are whole? 
• Which are prepared?
• Which ingredients are in local? 
• Which are in season? 

Questioning sources is the beginning of any education in critical thinking, and no less so for the thoughtful eater. It was fun to argue about whether salt is a whole or processed food, and one student volunteered to do some research on how salt is refined. The Nourish project offers several lessons on the food system that we're incorporating into the class (as well as the movie, narrated by Cameron Diaz, that I hope to show next week).

Another class routine is having a "moment of gratitude" before eating. Each week a different volunteer week expresses what he or she is grateful for (it would be nice to go around the table, but it would take far too long). There are no restrictions. I hope, over the course of the series, we'll hear from many different cultural traditions as well as reflections on the source of the food we're about to eat. One of my favorite mealtime rituals in my own home is the Japanese toast of itadakimasu ("we receive").

Awareness of our dependence on other living things is a principle in responsible eating, and not surprisingly, a study at the University of Minnesota found pre-meal rituals enhance our enjoyment of food. I told the kids that there was scientific proof that attitude is an important ingredient in a good meal.

The class went by so quickly that I forgot to take out my camera until it was clean up time. I snapped a few shots as a father peeked into the classroom.

"Wow," he said. "Washing dishes! How'd you get them to do that?"

No tricks needed. These kids "get" that our class isn't just learning what happens when you combine ingredient A with ingredient B. It's first of all about sharing, and that begins and ends with preparation of ourselves, our food, and our space. As much as possible, I want all of us involved in each process, learning and teaching each other.

But keepin' it real here—I was so exhausted arriving home that I sent my own family out for food! I craved some alone time, and they wanted burgers. And hour later they brought me back one, which I enjoyed with a glass of red wine, and they were both delicious.

What's up for next week? Not sure yet, but the kids' brainstorm (below) gives me lots to choose from!

Recipes

Veggie Quesadillas

From Tilth Community Kitchens Northwest. This makes a great snack after school and only takes a little time to prepare. Roast the veggies ahead of time, or just sauté them with some spices right in the pan.

Serves 6 servings

Ingredients

• 2 tablespoons oil
• ½ onion, sliced
• 2-3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon chili powder
• 1 teaspoon dried thyme
• 3-4 leaves kale, sliced thin into strips
• 3-4 leaves chard, sliced thin into strips
• 1 -1 ½ cups cheddar cheese, grated
• 6 whole wheat or corn tortillas

Make filling:

1. Heat a skillet on medium heat. When it is hot, add the oil and sauté the onions and garlic till soft and translucent. 
2. Add the salt and spices, mix into the garlic and onions to awaken the flavors. 
3. When the onions are well cooked, add in the kale and chard and sauté for another minute or two until they are wilted and vibrant green in color. 

To assemble and cook quesadilla on stove top:

1. Place another pan on the stove over medium heat. Place one tortilla in the pan and heat one side for about 30 seconds. Turn over and sprinkle cheese and sautéed veggies on one half of the tortilla and fold in half. Let it heat for about 1 minute then turn over. Once cheese is melted, remove from pan and cut in wedges.
2. Repeat with the remaining tortillas, veggies, and cheese.

To assemble and cook quesadilla in oven: 

1. Preheat oven to 325°
2. Place 3 tortillas on a baking sheet and layer cheese, veggies, and another layer of cheese. Place the other 3 tortillas on top and place in the oven for about 5-8 minutes, or until melted all the way through. 

Eat while hot and enjoy!

***

Warm Berry Sauce with Greek Yogurt

In Austria, simmered raspberries served with vanilla ice cream is called Heibe Liebe (hot love). This simple variation is easy, delicious, and packed with nutrition. Serve it for dessert or breakfast!

Serves 6

• 3 cups frozen berries
• 1/4 cup water
• 1/2 cup sugar (or more if berries are tart)
• 3 cups plain Greek yogurt
• 1/4 cup almonds, slivered, chopped, or sliced

1. Combine berries, water, and sugar in a saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. 
2. While sauce thickens, toast almonds quickly by sautéing over medium heat or placing under hot broiler. Watch carefully to avoid scorching. Remove and allow to cool.
3. Spoon 1/2 cup yogurt into each of 6 bowls or fluted glasses; top each serving with about 1/2 cup sauce.
4. Sprinkle with toasted almonds, serve, and enjoy!

***

Week One: Deviled Egg Salad

What a great beginning!

The students arrived ready to listen and learn, and their first task was to put on a nametag and wash their hands. Phyllis had beautified the tables with red runners, and put out bowls of carrot and celery sticks for snacking, while I readied some hot chocolate on the stove (with rice milk as backup should there turn out to be a dairy allergy). As parents of tweens, we knew an afterschool snack is vital, and rather than settling for the Capri Suns and Cheez-Its that are standard-issue with an afterschool program, we opted for our own healthier versions, in line with the philosophy of the class.

While setting up, Phyllis and I discovered we had both bought the veggies (oops!). Fortunately they are inexpensive, but it made me commit to a written shopping list to avoid unnecessary expenditures. Having made several shopping runs already, buying everything from soap to salt, our weekly budget has taken a beating! (And as committed as I am to using organic ingredients, we'll have to balance our "wants" with our "needs" just like any family working with a budget.)

While the kids snacked, I talked briefly about kitchen hygiene and the goals of the course, and shared one of my favorite quotes by Michael Pollan:

“Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.”

I am really looking forward to exploring these ideas. The kids then took a brief self-assessment of their skills, signed an agreement to kitchen safety and good hygiene, and then, after donning aprons and reviewing the recipe, they had a mini-lesson on eggs, "mise en place" (the French phrase for "putting in place" the ingredients for a recipe) and chopping, from our visiting subject-matter expert Phyllis (we are so lucky to have her as a volunteer!).

After the eggs were peeled, and then grated on charming vintage graters, we broke into groups to chop veggies and make the sauce. Everyone was hands-on, except for one decent chap who decided to observe only, as he was feeling under the weather and didn't want to share his germs. (Bravo! Excellent decision.)

Phyllis Rosen of Catering by Phyllis explaining "mise en place"

Our original recipe called for 12 eggs, but after a brief discussion, we decided to double it. Then came the crucial tasting. Not enough salt? Not enough pepper? Hot sauce? Phyllis demonstrated how "a pinch" varies greatly from person to person. I explained the value of "undersalting" and allowing each person to add salt at the table. (Same thing for heat. Some people are "supertasters" who are much more sensitive to flavor than the rest of us, and what tastes mild to us may be too hot for them. Many so-called "picky eaters" are in fact supertasters!)

The kids decided we needed just a bit more salt and pepper, then set out the shakers and Tabasco and sat down to enjoy Deviled Egg Salad. It was delicious on Wasa crisps and crudité (the celery and carrots left from snack). There wasn't a drop left!

We chatted about different things to do with egg salad, and I shared my "busy morning" technique: scramble a few eggs, let cool, add mayo, mustard, capers (or pickles), then serve on toast or put in sandwiches for lunch. It's fast, easy . . . and no waiting for boiled eggs.

After two brief videos (Jamie Oliver on food as music and Bryant Terry on growing your own food), we all pitched in to wash dishes and disinfect the kitchen. Before we could finish, it was 4:30 pm. Class dismissed!

Mary and I completed the clean up and agreed the class went wonderfully well, and the kids—so engaged, respectful, curious—give us hope for the next generation.

They're good eggs.

RECIPE

Deviled Egg Salad

Adapted from www.simplyrecipes.com, this recipe is great for learning chopping skills, comparing organic to non-organic eggs, and experimenting with spiciness. Leftover scrambled eggs can be substituted for grated hard-boiled eggs. 

Serves 8

INGREDIENTS

• 12 eggs, hard-boiled and peeled
• 1/4 cup chopped green onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 3 Tbsp Dijon mustard
• 1/3 cup mayonnaise
• 1 Tbsp cider, white wine or sherry vinegar
• A few drops of Tabasco or other hot sauce
• 1/4 teaspoon paprika
• Salt and black pepper to taste

1. To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
2. Into a large bowl, grate the eggs on the largest holes of a cheese grater (or chop finely). Add green onion, celery, red bell pepper.
3. In small bowl, mix together the mayo, mustard, vinegar and Tabasco.
4. Gently stir the mayo dressing into the bowl with the eggs and vegetables. 
5. Add paprika, then Tabasco, salt and black pepper to taste.
6. Use as a dip, spread, or filling for sandwiches or tortillas.

Welcome!

McClure's Home Ec kitchen, "before"

Welcome to the Farm to Table Class at McClure Middle School. My name is Julie Whitehorn. I'm a mom of one tween and one teen, and I am very excited about teaching kids about where our food comes from and how to cook it. My aim is to also create (through this blog and class materials) a blueprint for others to use, should they wish to emphasize a farm-to-table approach in their cooking classes, or start a class at their neighborhood school.

I believe that one of the best things we can do for our health, our communities, and the planet is to eat whole (fresh, minimally processed) foods. 

Farm to Table Class is a 15-week series that will use resources from Seattle’s Tilth and the national nonprofit Nourish. We will meet October 8 through January 28, except December 24 and 31 (winter break). The project is administered by Seattle Parks and Recreation Department in partnership with the Seattle School District, and funded in part by the Families and Education Levy. It is made possible by volunteers and donations.

Joining me in the kitchen are two dynamite volunteers, Phyllis Rosen (of Catering by Phyllis) and Mary Chapman, a McClure parent and active community organizer. Supporting the project is McClure's wonderful afterschool program leader Doug Berndt, who is helping us make this a success.

Hidden storage under the blackboard

In the past few days, we've been busy getting the school kitchen ready for action. The space looks pretty much the same as it did in the 1980's when my friend Lori learned to cook there in Home Ec class (see "before" photo above). Soon it will be transformed with new supplies, 12 students, and some delectable cooking aromas.

Huge thanks to private chef Lesa Sullivan, my neighbors Eli Forman and Christopher Kashap, and to Phyllis Rosen for donating tools for the kitchen. If you would like to contribute, check out our wish list.

Students, I hope you'll use this website to find recipes and other resources, to post comments, and even, perhaps, to publish a guest post. 

Cheers!