Week 4: Meat was the star

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Students at Wissahickon Fernhill slice vegetables for the quick beef stew and vegetable crudite recipes they made during week 4 of My Daughter’s Kitchen.

Meat was the star of the day this week. The chefs we're excited to learn how to cut up a whole London broil. While chopping up the vegetables, we put the meat in the freezer to firm up and help make it easier to cut into bite size beef stew chunks. Perfecto! The students were able to slice like it was butter. The Beef stew was quick, meaty, hearty and satisfying - as it should be.

-Amy Steinberg and Brenda Waber