Indian, Moroccan or maybe just plain DELICIOUS! We had a great time preparing our curried chicken with cauliflower, apricots and olives this week. There was so much to do we all jumped right in beginning with the tasty marinade. We discussed the importance of a marinade and by marinating we can pack incredible flavors into recipes. Our spice mixtures were exotic this week – curry, paprika, cinnamon & cayenne. We discussed the importance of choosing poultry without the skin especially if you are using thighs or drumsticks as they are already so flavorful especially since the meat was marinated! After nestling the chicken around the cauliflower florets, diced apricots and olives into the oven it went. Everyone was enjoying the aromas wafting from the oven! We all turned our attention to the strawberry shortcakes – hulling strawberries, macerating the berries in a bit of sugar to bring out their natural juices, preparing the dry ingredients, cutting the cold butter to make the biscuits flaky and tender. I don’t think anyone complained of the lack of whipped cream. The creamy Greek vanilla yogurt did just the trick. Next week we will make the biscuits a bit larger but all in all they were hit! Looking forward to a terrific last class with our wonderful students!
- Stacey Polsky