The scene on Monday afternoon in the science lab: Rossy Earle setting up for her guest chef session with Les Petits Chefs. The door opens. One of my longest-serving Petits Chefs appears and says “Oh hi Rossy – how’s it going?”and proceeds to ask her what we’re making, will it be as awesome as the empanadas and milk candies? Can I just tell you how much I LOVE this. For a couple of reasons.
1. Rossy is here. Again. She’s already been three times (once for the empanada/ milk candy session, once when she showed them how to make alfajores and once when they made “Temptation Plantain” ). Rossy is a busy busy lady but always makes time in her schedule to work with Les Petits Chefs because she believes as I do that it’s SO important to “expose them to the joys of food and cooking.”
2. That the boys are comfortable enough to chat with these guest chefs about food and ingredients. I love how it’s completely normal for them to be having a full-on conversation about cooking.
Rossy chose to make Panamanian tamales – bollos – with the boys this week. Basically a dough made out of cornmeal and sometimes stuffed with cheese or meat (or not), wrapped in corn husks or banana leaves then steamed. A chance to introduce them to the wonders of working with corn husks and (sweet) cornmeal and some neat techniques (plus we got to use the world’s biggest steamer!). An easy dough containing just cornmeal, coconut milk, water and a pinch of salt, this came together really quickly which was great because the boys got to focus on their technique for assembling the bollos/tamales.
Rossy had brought in some examples of the rolled and tied bollos to show the boys:
When the boys’ creations were steaming, we pan fried the pre-made ones in a little butter so we could taste them.
The reactions were varied – some boys LOVED this and others not so much. But it’s all good – every boy tried this – at least a tiny bite – which is my goal. I don’t want them to like everything, I just want them to taste it – even a teeny tiny taste!
They each took home steamed bollos/tamales ready to pan fry in butter…
Thank you Rossy for taking the time (again) to come and work with the boys. We love having you in the
Did you know – it’s Food Revolution Day on Friday May 17th? Find out how you can get involved and Cook it. Share it. Live it. for #FRD2013 in this post.