Culinary Kids Learn at Palatine Whole Foods
The five chefs pondered the evening’s menu: smoked Salmon with cream cheese and chives, cheddar and ham puff, and spring asparagus and broccoli soup.
The sumptuous sounding meal would be prepared this evening not by chefs at an upscale restaurant, but by five 8 to 13-year-old chefs in Ann Kagan’s kids culinary class at Whole Foods in Palatine.
The class is one in a series called Springtime in the Market, which is sponsored by park districts in Palatine and other towns.
“We run the whole gamut,” Kagan , a former chef turned team member at the Palatine store, said of the menu. “We don’t stick to things that kids are familiar with, like peanut butter and jelly. We do things that will expand their repertoire and the parents will try to.”
The young chefs showed no hesitation as the dove in to the two-hour class, each taking turns stirring, mixing ingredients into pots and pans that sat on a working stove top range surrounded by ingredients and utensils.
Kagan said the young chefs are like sponges.
“They absorb everything I say, “ she said. “It makes me feel good when I see them learning and getting excited about it.”
Kagan admitted that this night’s recipe was a bit “out of the box,” something that at least one youngster appeared to agree with.
“I never heard of any of this,” said one of them.
“That,” said Kagan, “is why you are in this class.”
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I made this soup plus some home-made rolls for Auntie Helen's family when they were spending the majority of their time traveling to and from the hospital. It is nourishing and hearty and warm and makes you feel good - just like Auntie Helen.
The five chefs pondered the evening's menu: smoked Salmon with cream cheese and chives, cheddar and ham puff, and spring asparagus and broccoli soup. The sumptuous sounding meal would be prepared this
Imagine soups from chili to chicken pot pie, chicken noodle, cream of broccoli, vegetable, lemon rice and more. It's difficult to write about the soups and their delicious flavors without wanting to taste them. Also, a 50/50 raffle, bake sale and table
If transportation is needed, call Maria Millet at 973-779-2968 if lunching at Barn C. Monday, May 23 — Cream of celery soup, lasagna, meatballs, green beans, Italian bread, diced pears, milk, tea or coffee. Tuesday, May 24 — Juice, sweet and sour
At Thursday's FreshFarm Market by the White House, Fertile Plains Custom Pork will have country ham sandwiches; Spring Valley Farm and Orchard will have strawberries; Soupergirl will have creamless cream of asparagus soup and black bean,
“Cream” of Broccoli Soup « I am Galvanized @ sherizampelli.com
Freshly ground black pepper (to taste)
In a large saucepan or dutch oven, heat 4-6 Tbl. olive oil over medium heat. Add broccoli and onion, cook until tender. Add garlic and 1 c. broth, cook for 2-3 min. Stir in potato cubes and cover with remaining broth (1 ½ c.), and cook until potatoes are tender. Remove from heat and blend with an immersion blender until smooth (or divide in sections and put in a standard blender, then return to pan). Stir in yogurt, mustard, and add black pepper to taste. Serves 6.
Nutrition info per 1 cup serving: 178 calories, 14g fat (2g saturated, 0g trans, 1.5g monounsaturated, 10g polyunsaturated), 5.2g protein, 12g carbs (2.3g sugar, 6.7g fiber), 0mg cholesterol, 128mg sodium.
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