Friday, August 27, 2010
Guest Chef Darrel Voelker
Today, we had our first guest chef! Mr. Darrel Voelker of Slow Food Avoyelles, brought some fresh okra from his Bunkie garden to make okra fritters. {Notice in the photos how the kitchen is becoming more colorful and exciting?}
The 8th grade boys were diligent in their work, adventurous in their tasting, and they all came back for seconds~ A new classic Southern dish & sooo delicious!!!
The 8th grade boys class helped make the fritters and a romesco dipping sauce (recipes below). They also learned some okra history, such as how the dried seeds can be roasted and used as a coffee substitute. They also learned that okra is a member of the cotton family and was discovered in Ethiopia dating back 3500 years.
Jonah gives it a taste~
Zachary is pleased with their work~
Okra Cornmeal Fritters
1/2 pound fresh okra, trimmed and chopped
1/2 large Vidalia or other sweet onion, finely chopped
1 large egg
1 cup well-shaken buttermilk
1 cup white cornmeal (preferably stone-ground)
1 teaspoon sugar
1/4 teaspoon cayenne
4 bacon slices
1 cup vegetable oil for frying
Preheat oven to 200°F with rack in middle.
Cook bacon in a heavy medium skillet over medium heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet. Finely chop bacon. Add onion and okra to fat in skillet and cook over medium heat, stirring, until beginning to soften, about 3 minutes. Remove from heat and stir in bacon.
Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and 1 tsp salt until smooth. Stir in okra mixture.
Wipe skillet clean. Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain. Keep warm in oven while making remaining batches. Serve immediately.
Romesco Sauce
1 c. blanched almonds
1 piece stale bread
4 large garlic cloves- minced
2 med. tomatoes- diced
2 roasted red bell peppers- diced
1 cup EVOO {extra virgin olive oil}
1 tsp. sea salt
1/2 c. red wine vinegar
1/2 tsp. cayenne
1 tbsp. paprika
Put a few drops of the olive oil in a small skillet and pan-fry the bread. Take bread out & let cool. Put tomatoes & garlic in skillet with a few more drops of EVOO for a few minutes. Let cool. Pull bread apart and put pieces in a food processor along with almonds. Pulse a few times. Then add rest of ingredients & blend! Store remaining sauce in refrigerator.
Wednesday, August 25, 2010
Quote/ Recipe of the Week
Seeds evolve into sprouts
Let's check to see if the baby seeds have sprouted???
Maggi finds a baby pumpkin!
Hailey points to some bush beans as Megan looks over her shoulder.
Today the kindergarteners got a tour of the new kitchen, and then they tasted an exotic fruit...PAPAYA!!!
We talked about the orgins, the color, the appearance, the smell, and the taste. Some exclaimed it tasted like a pineapple and some declared it tasted like a peach. I thought they were both right. To me, it tastes like these fruits combined, but we all agreed it was sweet.
Maggi finds a baby pumpkin!
Hailey points to some bush beans as Megan looks over her shoulder.
Today the kindergarteners got a tour of the new kitchen, and then they tasted an exotic fruit...PAPAYA!!!
We talked about the orgins, the color, the appearance, the smell, and the taste. Some exclaimed it tasted like a pineapple and some declared it tasted like a peach. I thought they were both right. To me, it tastes like these fruits combined, but we all agreed it was sweet.
Wednesday, August 18, 2010
Kitchen - Before photos
This is what it looked like before Ms. Polly and I got hold of it! Thanks to Ms. Julie's approval, we are jumping into another segment of the Edible Schoolyard...the APCS Kitchen!
We thought it needed some color and spice. I know the children are anxious to get in there, but let's see how it develops over the next few weeks!
Food memories...
"The best gumbo I ever tasted is when my dad made some on a cold winter day. It was very delicious, he cooked before he went over seas because he is in the navy and he stayed over seas for 3 years then he came back.
I was happy to see my dad."
Rachel- 4th grade
A food memory is a great way to connect with your children.
You can even do it as a family project.
You may be surprised to hear about some of their favorite
food memories! We read them aloud in class, and many of
them reminded me & Ms. Polly about our childhood memories.
Tuesday, August 17, 2010
The Seed will never know the Flower
I read this title today in a gardening book, and the profoundness of it really floored me.
Our garden teaches so many lessons!
Many thanks to our former sheriff, Bill Belt, for sending his tractor and helper, Mr. Fox to till under our summer jungle of weeds. Also, gratitude goes out to our current sheriff, Doug Anderson, and deputy sheriff, Steve Martel, for sending a work crew to help us get everything in shape for the 1st day of school.
Today was a seed planting day...pumpkins, beans, corn and squash. We are hoping to have a big harvest before Thanksgiving this year.
Starting the new school year with a clean slate~ anything is possible!
Subscribe to:
Posts (Atom)