food

A 'chewy,' 'squishy,' 'crumbly' blend of textures

Glenn Petrucci, Jim Zaccario

Updated: Wednesday, April 26, 2017, 2:28 PM

Samantha Stennett, Julio Aday, Ina Struga, and Alivia Horochiwsky get ingredients ready for Moroccan chicken and strawberry bars during week 7 of the Spring, 2017, My Daughter's Kitchen cooking program at Blessed Trinity.

The next to last class brought a sense of urgency to the students, as this is their final chance to learn new recipes. The entree was Moroccan Chicken with Couscous and Strawberry Rhubarb Crisp Bars.

Unfortunately, the market had no fresh or frozen rhubarb for sale, so we substituted all strawberries.

The common sentiment among the students is that the chicken was very flavorful. After 2 years of teaching these classes, it really struck me that children are much more focused on a food's texture, as opposed to its flavor. Most of the students thought that the couscous was good, even though they felt that it was "chewy". One student focused on the nearly melted eggplant as being "squishy". All of the students called the fruit bars, which tasted remarkably like a PopTart, as being, "crumbly". Overall, the students liked the entree, even making suggestions to improve it by like adding broccoli.

Glenn Petrucci, Jim Zaccario

Read full story: A 'chewy,' 'squishy,' 'crumbly' blend of textures

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