Chef Juniors’ “The Taste”

Baked Brie

Fig jam, pecans, baguette

Ingredients & preparation
PREP TIME: 10 min
COOKING TIME: 15 min
Serves 10 people

TOTAL AMOUNTS FOR ONE TEAM

▢ 1 baguette cut in ¼ inch slices ※
▢ 1 brie round
▢ ¼ cup apricot or fig jam — enough to cover the top of the brie
▢ ½ cup chopped pecans ※

※ please prep prior to lesson

Required equipment & utensils

▢ sharp knife and cutting board
▢ spoon and cup measurers
▢ 9” ceramic or glass baking dish
▢ sheet pan for toasting
※ please have equipment and utensils ready

More directions given in class but this is the general order we will go in:

1. Preheat oven to 375 F

2. Remove wax on the top side of the brie.

3. Spoon preserves to cover the top.

4. Top with pecans or other nut variety.

5. Bake for 15 minutes until cheese is melted and nuts toasted.

6. Remove from oven and let cool for 5 minutes.

7. While cooling, put sliced baguettes on a tray to lightly toast in the oven for 3-4 minutes.

8. Spoon a mixture onto toast or serve toasts on a platter with the brie for self-service.

The Perfect Salad

Ingredients & preparation for Salad
For ONE TEAM

▢ 1 box mesclun or spring greens
▢ crumbled cheese of choice (feta, goat OR blue)
▢ ½ red onion
▢ 2 ripe pears, granny apple OR honey crisp apple sliced thin
▢ pecans, sliced almonds OR walnuts
※ please prep prior to lesson

For dressing:

▢ 2 Tbsp lemon juice fresh
▢ 2 Tbsp maple syrup
▢ ¼ cup olive oil
▢ 1 clove garlic peeled and grated.
▢ 1 tsp Dijon mustard
▢ salt and pepper

Required equipment & utensils

▢ microblade or garlic press or knife
▢ cutting board
▢ lemon squeezer
▢ small empty jar with lid
▢ measuring cups and spoons
▢ large salad mixing bowl
※ please have out all utensils

Directions

1. Put all dressing ingredients in a jar with a lid and shake to emulsify.

2. Cut onions and add to a large mixing bowl. Add a sprinkle of salt and dressing to cover.

3. Cut fruit and add to the mixing bowl.

4. Add nuts to bowl.

5. Add greens to bowl and toss RIGHT before serving. Add dressing as needed to lightly coat the greens.

6. Serve and top with the crumbled cheese

ROUND 3 ~ 40 minutes

Greek Chicken and Sweet Potatoes
with Zatar Yogurt

Gluten-free

Main ingredients:

▢ 1 lb or 10 chicken tenders
▢ 6 small sweet potatoes

Ingredients for chicken marinade :
▢ 1-2 cloves peeled, crushed garlic
▢ 2 Tbsp. soy sauce or GF tamari
▢ 2 Tbsp. balsamic or lemon juice
▢ 2 tsp Italian herbs
▢ 2 Tbsp olive oil

Ingredients for Zatar yogurt

▢ Greek yogurt
▢ 1 Tbsp lemon juice
▢ 1 Tbsp Zatar
▢ drizzle of olive oil
▢ salt to taste

Directions for sweet potatoes:

1. Preheat oven to 425 F. (Shelves should be placed on top and bottom 1/3 of the oven before heating. Line sheet pan with parchment paper. Cut sweet potatoes in half lengthwise

2. Mix 1½ cup of Greek yogurt with juice of ½ lemon, 1 Tbsp Zatar, drizzle of olive oil.

3. Place sweet potatoes flat side down on sheet pan on lower shelf of the oven and drizzle skin with olive oil

4. Bake for 30 minutes or until skin wrinkles.

Required equipment & utensils

▢ Large non-stick skillet
▢ Gallon zip-lock bag
▢ Whisk or blender and microplane
▢ parchment paper
▢ sheet pan
▢ small mixing bowl

※ please have out all utensils

Directions

1. Mix marinade ingredients, grating garlic on micro plane.

2. Marinate chicken at least 1/2 hour.

3. Heat skillet on medium-high heat and sauté chicken tenders til brown and firm to the touch about 2 min per side.

4. Serve on a plate with sweet potatoes and Zatar yogurt