Hudson College started our weekly Cooking Club with a large group of junior chefs from Grades 5 to 8 who came to learn kitchen skills, food preparation techniques, and to have fun making food together. For our cooking session on May 17th, the enthusiastic group made a huge batch of Pico de Gallo, a fresh tomato salsa.
Participants learned proper knife-handling techniques, how to dice, and how to avoid tears when cutting onions (a trick is to put the onion in the freezer for 15 minutes before cutting the vegetable). Hudson students also learned to use a pot of boiling water and a bowl of ice water to quickly and easily peel more than five kilograms of tomatoes in dramatic fashion!
Their finished product alongside some tortilla chips made for a deliciously refreshing and healthy after-school snack.
Here is the recipe we used (we tripled the quantities below), although we nixed the jalapeños for the more sensitive palates amongst the group.
Combine in a large bowl:
•6 fresh tomatoes, chopped
•1 red bell pepper, finely diced
•1/2 red onion, finely chopped
•1 tablespoon olive oil
•1 lime, juiced
•cumin, salt, and pepper, to taste
•2 seeded and minced jalapeños, or to taste
•1 bunch of cilantro, chopped
Thanks to the wonderful loan of kitchen implements from Hudson parent Stephanie Morantz, we had more than enough cutting boards, choppers, bowls and spoons for each student to have a hand in the making of the salsa! Mrs. Morantz owns The Cookerydoo Cooking and Crafts for Kids (www.cookerydoo.com), and has been very generous with her resources and expertise.
We’re looking forward to next week’s meeting, when our Hudson chefs will learn how to roast garlic which we’ll use in tomato sauce for our own mini pizzas.
Written by Hudson’s Cooking Club Coordinator Ms. Butscher