RECIPES FROM SCRATCH. SKILLS AND TECHNIQUES. 100+ dishes.
We work with over 100+ recipes per session and we make everything from scratch. Our recipes come from all over the world: Italy, Cuba, Ecuador, France, Germany, Indonesia, Thailand, India, China, Japan, USA, and on and on…. all of these were made by hand, by our students, in the kitchen together from scratch! At our culinary camp, we want each student to try their hand at all sorts of food, and to stretch. Often we see students get the most satisfaction from the little things, like making a glaze, or getting a sauce just right, or plating to perfection with the right schmear of sauce.
PARTIAL LIST OF RECIPES MADE AT CULINARY CAMP FROM SCRATCH IN ALPHABETICAL ORDER:
BASIL PESTO, BIRYANI MASALA, BREADSTICKS, CAPRESE SALAD, CARROT RAITA, CHAR KOAY TEOW, CHICHA MORADA, CHICKEN MILANESE, CHICKEN TANGINE, COBB SALAD, COCONUT PUTO, CORN CHOWDER WITH CRABMEAT, CORNBREAD, VARIOUS CREPES, CRÈME BRULEE, FLOATING ISLANDS (OEUFS A LA NEIGE), GALAKTOBOUREKO, GAZPACHO, CHOCOLATE GLAZE FOR ÉCLAIRS AND PROFITEROLES, GREEN PAPAYA SALAD, GULAN JAMUN, HOMEMADE CROUTONS, INDONESIAN STYLE SATAY, JAMBALAYA, KEBABS, MADRAS CHICKEN CURRY, CHENNAI STYLE CHICKEN CURRY, MANGO CHUTNEY, MANGO LASSI, MASSAMAN CHICKEN CURRY, MINT CORIANDER CHUTNEY, MUSSELS MEUNIERE, PAD THAI, PAN SEARED CHICKEN WITH VELOUTE SAUCE, PAPPADUMS, PARATHA, PASTRY CREAM, PATE A CHOUX, PITA, PUFF PASTRY, PURPLE YAM PUTO, QUICHE LORRAINE, QUINOA SALAD, RED PEPPER HUMMUS, ROPA VIEJA (Cuban), SALADE NICOISE, SHRIMP FA DIAVOLO, SPAGHETTI AND MEATBALLS, STRAWBERRY SHORTCAKES, STUFFED AREPAS, STUFFED ZUCCHINI BLOSSOMS, TABBOULEH, TAMARIND CHUTNEY, TANDOORI CHICKEN, TIRAMISU, TOTSONES WITH SALSA VERDE, VEGETABLE BIRYANI, WATERMELON ICE CREAM and much more…..