On Top of Spaghetti…. was the subject of another cooking club get together. We made our own, fresh from scratch, fettuccine and spaghetti and also made a potato pasta called Gnocchi. The students, in groups of two, all made a different pasta sauce, for a total of 5 different sauces. Garlic bread accompanied the meal that we prepared together. We said Grace and enjoyed of fruits of our labors.
The Cooking Club enjoyed a full day of culinary experiences on Martin Luther King Day. We started our day at the Myer’s Bagel Bakery on Pine Street. We were warmly welcomed by Mr. Squires, his daughter Megan and Madame Saulnier with a fresh batch of dough, the open wood fired oven and a rich history of Montreal style bagels. All students tried their hands at making a bagel, which was then boiled and baked. We were not able to attain the speed at which bagels are made, by hand, at Myers: 38 bagels a minute. The bagels we made we took home and then we were treated to lunch by Myer’s Bagels. The overwhelming favorite was the Montreal Seasoning Bagel of which we ate a full dozen and another 11 on top of that. Thank you to Myer’s Bagel their hospitality was amazing!
Following lunch we went in search of dessert and found what we were looking for at Lake Champlain Chocolates, also on Pine Street. We arrived a little early, so we were able to enjoy the samples that were provided. Lake Champlain Chocolates gave us an education about chocolate, from a cacao tree to the finished truffle. During the session we all experienced four different types of chocolate, white, milk, dark, and 70% dark. Thank you to Lake Champlain Chocolates for teaching us that not all chocolate is the same.
Blodgett Ovens was our next and final stop. Mrs. Martin and the Corporate Executive Chef Klauder invited us to learn all about what type of equipment it takes to make great food in great quantities. Look at Mrs. Cartier in our St. Joseph School Kitchen she has two Blodgett ovens. Mrs. Martin gave us a tour of all the different types of commercial equipment that Blodgett makes and how they are utilized in a restaurant, bakery or hospital kitchen. Many of the chaperone’s were requesting installation in their own homes. Following the hands on in oven technology we stepped into the kitchen to actually use the ovens with Chef Tim. We made pizza toast, BBQ chicken toast with home-made BBQ sauce and apple pie toast with ice cream and whipped cream. As always, when it was time to sit down and enjoy the fruits of our labor we said a prayer and enjoyed our meal together. Thank you to Mrs. Martin and Chef Tim for a great time.
I would like to thank the students of the St. Joseph’s Cooking Club for their amazing behavior and attitude. At all three establishment I received compliments of how much they enjoyed your company and we were invited back any time. Thank you to our chaperons: Mrs. Rainville, Mrs. Hester, Ms. Nadeau and Madame Cote-Wurzler for taking the time to drive us to our destinations.
October 20th, 2008 Our first cooking session was at the end of October. It was all about casseroles and it was called “Mac and Cheese – not just out of a box. We all came together and made four different types of casseroles and many loaves of Pumpkin Spice Bread. We made, of course all from scratch, Curried Chicken Casserole, Shepherd’s Pie, Chicken Cassoulet and ofcourse Mac and Cheese. After slaving in the kitchen for hours all sat down together,said a prayer and enjoyed the meal we had prepared.