Jason Burr, JW principal, and Debbie Schaeffer, owner of Mrs. G’s, toured the JW Teaching Kitchens and Edible Gardens – and she left with a beautiful lettuce bouquet for lunch! Thank you, Debbie, for your generous gift of 5 single-basin kitchen sinks and high-neck faucets for upgrading the Teaching Kitchens. They will make washing big pots and pans almost easy!
Fresh-picked mint, chives, cilantro and parsleyUse a mortar and pestle to make a fresh herb sauce with garlic, oil and lemon.Chef Fuerst prepared caramelized onions and several other frittata fillings in advance of PPS Cooks.Chef Fuerst demonstrates a typical frittata technique before adding eggplant and caramelized onions as filling, and pounded herb sauce as a topping.Begin with a good-quality pan. Add a knob of butter and, over medium heat, allow it to sizzle. Add egg mixture, sliding spatula beneath the cooked edges and tipping pan to allow uncooked mixture to flow beneath.The pan goes off the heat while toppings are added.Frittatas are sometimes left open, but can be folded into various shapes.The finished frittata, garnished with fresh crumbled feta.
Kim Rizk, owner of Jammin’ Crepes, and students in PPS Cooks take note of the temperature creeping up past syrup to jam.Crepe batter begins with flour, eggs and milk.Crepe-making is an art that requires practice and a light touch with the trowel spreader.Crepe-making in one corner, and in the other, jam-making.Kim Rizk’s restaurant, Jammin’ Crepes, is at 20 Nassau Street, opposite Princeton University.
