This was a pretty action-packed week for Brainfood. Early in the week, the students began growing their own sourdough starters, mixtures of flour and water that grow natural colonies of yeast in them when left out in a container at room temperature. The students were very eager to be growing their own “children” and tended to the starters diligently all week. On Monday, the meal for the day was Jamaican jerk chicken, red beans and rice, apple bread and a spinach and chickpeas dish. What was once supposed to be a banana bread recipe turned into an apple bread recipe when the grocery store was fresh out of bananas and chock full of apple sauce. Surprisingly, the bread still turned out delicious and the red beans and rice which had previously been scrutinized because of the inclusion of tomatoes in the recipe turned out to be one of the most enjoyed grain dishes of the summer.
On Tuesday, we had guest chef Teddy Folkman come in and show us how to make mussels. He sautéed the mussels in bacon fat with creamy blue cheese, spinach, and lemon juice and taught the class how to find and clean quality mussels and how NOT to rinse them in hot water before cooking them. That day for lunch, we had a make-your-own-burrito bar with assorted toppings, fried plantains with a wonderful black bean dipping sauce, and chocolate dipped bananas and oranges.
Teddy amazes Brainfood chefs, then Brainfood chefs amaze Teddy!