Growing Chefs - London Ontario

It's another post of the official Culinary Camp summer blog!  

Every day our eager young chefs will be sharing their reflections on the day’s cooking experience. You will also see their photography of some of the tantalizing meals they’ve made, and the menus that left us smacking our lips and licking our plates.

Come join us in the kitchen!

DAY FOUR

THE MENU

Snack

Blueberry, banana or plain pancakes with blueberry compote

• Handful of blueberries

• Handful of raspberries
• 1 1/2 cups flour
• 4 tbsp baking powder
• 2 tbsp sugar
• 1 1/3 cup milk
• 1 pinch salt
• 2 eggs
• 1 tbsp butter
• 1 tsp vanilla

Blueberry Compote

• 2 cups blueberries
• 3 tbsp water
• 1/4 cup sugar
• 2 tsp lemon juice

Lunch

Gourmet Grilled Cheese Sandwiches

• Caramelized onions
• Thinly sliced granny smith apple
• Pickles
• Mozarella, jalapeno havarti, old cheddar, colby, jarslberg 
• Flash pickled jalapenos & homemade ketchup (ingredients below)

Flash Pickled Jalapenos

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 red wine vinegar
• 1/4 cider vinegar
• 2 tbsp mustard seeds
• 1 tbsp peppercorns
• 3-4 chopped garlic scapes
• salt to taste

Homemade Ketchup

• 3 cups crushed tomatoes
• 1/2 red onion
• 3 chopped garlic scapes
• 1/4 cup white vinegar
• 1/4 cup cider vinegar
• salt, pepper & sugar to taste

Directions: Cook on a stovetop, then blend with an immersion blender, adjusting ingredients to taste.

Tomato Soup from scratch

• Carrots
• Celery
• Onions
• Basil
• Chicken Stock
• Oregano
• Salt & pepper to taste