KITCHEN NOTEBOOK

The chefs at Bayard Taylor were really impressed by this dish. "I feel like a true chef," Ileana Carrion declared. "This dish brings out all the skills we've learned," added Anayes Delacruz. Many of the chefs said this dish could be the winner for our final session cooking for our families. It was definitely a winner, winner, chicken dinner!

Indian, Moroccan, or maybe just plain DELICIOUS! We had a great time preparing our curried chicken with cauliflower, apricots, and olives this week. Everyone was enjoying the aromas wafting from the oven! We all turned our attention to the strawberry shortcakes - hulling strawberries, macerating the berries, preparing the dry ingredients, cutting the cold butter to make the biscuits flaky and tender. Looking forward to a terrific last class with our wonderful students!

If you smell something in the hallways of McClure that makes you hungry, it must be Wednesday! Biendibel Ventura explained what marinade meant and led Danielis Urena and Jailyn Rosado to create the savory curry mixture. Tegen Terry, Jeffrey Saldivar, and Rachel Soto chopped the cauliflower, apricots, and olives. Everyone had a hand in making the strawberry shortcake. As we worked, the kitchen filled with the smell of curry!

Our students were fascinated by the variety of seasonings in the chicken marinade. Some were new to them, and some, like cinnamon, were unfamiliar in a savory dish. The combination of cauliflower (definitely not a group favorite!), dried apricots, and salty green olives was also intriguing. Yet the finished dish was a huge hit! Riley Brown "loved the seasoning," and the group declared the meal "awesome!" Selena Rivera said she was going to make the entire meal at home. Shainane Croker said the meal was the best: "We did a really good job cooking it!"

I'm so proud of Paola Rodriguez for trying vanilla yogurt, a new food, and liking it. Not surprisingly, the strawberry shortcake was a hit, and a draw for Paola, Taniyah Waples, and Jose Vivar. Melany Morales tackled the chicken recipe solo with spectacular results. Although the students selectively enjoyed the cauliflower, apricots, and green olives, the chicken was devoured. We will repeat these recipes for our guests next week.

Jane Elkis Berkowitz, Jessica Petthyng