Chef Laurie Gershgorn from Healthy Culinary Creations kept the Garrison School's 4th graders very busy this week with two beet dishes to prepare in just one hour: A raw beet borscht and beet pasta. Each group had a copy of the recipe and worked independently on their task.
One group worked on the raw beet soup and chopped beets, carrots, leeks and herbs.
Another group measured all the liquids for the soup.
While a third group worked on the pasta dish and separated the leaves from the beets...
chopped the fresh herbs and garlic, and cut up the pre-roasted beets.
After everything was prepped and ready, Chef Laurie explained to the 4th graders that it is very important to have Mise-en-place she said (pronounced [miz on plas]). This
is a French culinary term which means "everything in place," as in
set-up. It is used in professional kitchens to refer to organizing and
arranging the ingredients before you begin to cook.
When all the prepping was complete, they all went into the kitchen and started cooking.
The first dish they completed was the Raw Beet Borscht.
Next came the beet pasta.
And the final verdict: The Raw Beet Borscht – a little too garlicky.
The Beet Pasta – Yum!
The Beet Pasta will be served for all the Garrison students on February 26th.
The first dish they completed was the Raw Beet Borscht.
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