Going Back to School

After a most brilliant, acapella, handclapping song the kids made me feel welcomed. I gazed out at their beautiful faces trying to see each separately, innocent, trusting and nonjudgemental. I felt a heavy weight on my shoulders. Only my best would do. I introduced myself as Charles, but later learned that these children were being taught respect, manners and graciousness, so henceforth I became Mr. Charles or just Chef. Armed with my borrowed copy of Green Eggs and Ham and the slight formality of asking all their names we began to read. I started to become the child within and totally lost tract of the time line that I had been given. The kids were responding and I was in a zone. We were having such a good time with Dr. Seuss, I forgot we still had to make mayonnaise. My lovely director whispered to me that I had 30 minutes. I could not believe that an hour had passed this quickly and the kids had not been fed. Not to worry, a whole army of hands rushed to the rescue. We must have had ten people peeling eggs; with me looking like a star, I demonstrated to the kids how to transform an ordinary egg into something called mayonnaise. They even joked about the way I pronounced it with my southern accent. All being said, with the help of God and all the backup, I got the job done, the children were happy and hopefully learned something new. One little girl as I was leaving ran up and hugged me and said "thank you" another little guy said, "goodbye chef." The seduction was now complete. My next trial was Level 2, will I be able to retain my title of Iron Chef? Continued

Recipes for Level 1: Mayonnaise and Egg Salad Sandwiches

For the Mayonnaise: To the bowl of a food processor add 1 whole egg at room temperature, the juice of a small lemon, 1 clove of garlic, smashed with the back of a knife, one and a half teaspoons of Dijon mustard, then salt and black pepper to taste. With the motor running, slowly drizzle in one half cup of extravirgin olive oil. Keeping the motor running, slowly add 1 cup of vegetable oil. The important thing to remember is to add the oils very slowly so that the emulsion can take. The sound of the machine changes. It is a good idea to check the consistency of the sauce, if to thick a bit of lemon juice, to thin, more oil. Good homemade mayonnaise is not claggy like store bought but smooth, thick and creamy. One large egg will usually emulsify one and a half cups of oil.

For the egg salad: Put one cup of mayonnaise into a bowl (the rest keeps in the fridge a week tightly covered). Slice in 10-12 cooled, boiled eggs, I cup of frozen green peas that have been blanched in boiling water for 1 minute and cooled, and one half cup of freshly chopped dill. Gently toss together until all in well incorporated. Chill. Make sandwiches on the bread of your choice. We used a good crusted Italian white bread called Pagnotta. For a variation add lettuce and tomatoes and even bacon and avocodos.

These are the recipes we will be making in the next post. I suggest you make them and eat along with us. They are easy and delicious, at least the kids thought so.

How to Boil An Egg

Blessed with a beautiful day, and all the things I needed to make this work, I entered the church to the curious stares of all assembled. Confidently, I walked into the kitchen armed with an entourage of equipment and ingredients. The director introduced me to the summer interns that would be helping me with the kids. I was then informed that the young kids would not come into the kitchen but could observe through the pass through. I also met two charming volunteers, ladies, that would assist me. They were an older group and just delightful. Each followed my instructions to the letter. However, they began to doubt my ability when I instructed them to start the eggs in cold water, bring to a boil then shut off the fire and time for 15 minutes. The eggs should be cooked perfectly I exclaimed. They both looked at each other and one said, "I have been boiling eggs for 60 years, but never, have I made one like that, are you sure you know what you are doing?" I assured her that this was cutting edge culinary technique and yields a perfectly boiled egg each time. With the kitchen and staff organized to my liking it was time to meet my class. Two tables were placed in the dining room with 10 kids at each. Each had an apron and a wooden egg to ponder. Little did I know that before I started my class, I would be grandly seranaded by the entire group. Continued

Into The Fire

No matter how much we do something, there is always a little angst the next time one starts something new. My first class was to be in five days and being someone who flies by the seat of his pants, I still had no plan to speak of except to read Green Eggs and Ham by Dr. Seuss to Level I, (kindergarteners to 2nd grade). They were, I thought at the time to be my biggest and most daunting group. I racked my brain. What could I teach that would be easy, interesting and something that each child could do with adult supervision? Again a moment of clarity, EGGS. Hence my first class was given the title, "All About the Egg." The subject matter could segue into a myriad of topics; chickens, birth, creation, proteins, fats, cholesterol, all of which I felt a bit advanced for my audience. I had gotten advice on teaching children from all quarters, parents, former teachers, teachers, educators and just plain folk. Little did I know that their level of intelligence was on a par with much older children, than, when I was a child. Boy was I in for an education myself. I formulated a plan and wrote my recipes and said a prayer that it all goes well. This was my maiden voyage. Not only would it test my mettle but the very future of the project hung in the balance. There would be no cause to fail. The freeway was the first time I sweat, this was to be the second, as I marched into the fire. Continued

I Can See Clearly Now

Traumatic experiences like these always gives one cause for personal reflection. Even though I had looked death in the face, I had also survived. I walked away shaken but unharmed. Was the Force truly with me? Had I personally been given this mission because no one else on the planet could do it but me? Having come out of this with nothing more that my car being out of alignment, I happily chose to believe the latter and surged forward with a newly found zeal. With the instincts of a thousand hunter gathers before me, I decided even before I knew what I would be teaching each group of kids, that supplies and ingredients would be required. Where does one find food? Why, at a supermarket, of course. The first one that I came to was in my neighborhood. I approached the manager, a charming lady of great stature with a cheery smile and demeanor to match, and forthrightly asked for a donation. Expecting to get a lot of doublespeak and red tape, I was pleasantly surprised when she said that her store would be glad to help. Having leaped this hurdle the second was easy. I also work at a specialty food store with a wonderland of ingredients, so I expected nothing less of my corporation. My general manager was more than happy to oblige. Somewhere a path appeared and was brightly lite with my next move. I could not wait to make it. Continued

Bratwurst March 15, 1995 - November 2, 2009

It has been a few days since I have made any posts to this blog. Sadly, I had to euthanize a beloved pet, that I have had all these many years. He has been one of the best sous chefs in the business and shall be truly missed. With him in the kitchen, I never had to clean one thing from the floor. Brats, as he was fondly called, had loss his sight, hearing and control of all bodily functions. He had even lost the ability to stand. It broke my heart to do it but I know that it was best for him. I feel somehow he knew and was happy with the decision. As I sat with him in my arms at the vet's office, he actually had a smile on his face. I was unable to watch the procedure but knew the instance he passed on from this life. That was the connection we felt. Now I must move forward alone without him but he will always be with me in my heart. I thank all of you that read this to bear me this indulgence. Charles Henson