Updated: Aug 5
As the sun-kissed days of summer unfurled, young culinary enthusiasts embarked on a delightful gastronomic journey during the first week of cooking camp at our Haverford College Campus location. Amidst the picturesque surroundings, the air was filled with the tantalizing aromas of Summertime Delights. From refreshing salads to indulgent desserts, our talented campers showcased their skills and creativity with an array of delectable dishes. Let's savor the highlights of this culinary adventure.
Summertime Delights started on Monday with Panzanella and Brown Butter Chocolate Chip Cookies:
Kicking off the week on a refreshing note, the students prepared Panzanella, a traditional Italian bread salad bursting with vibrant flavors. They artfully combined ripe tomatoes, crisp cucumbers, fragrant basil, and chunks of day-old bread, all tossed in a tangy vinaigrette. To satisfy their sweet tooth, the campers whipped up heavenly Brown Butter Chocolate Chip Cookies, infusing each bite with a rich, nutty flavor that took these classics to new heights.
Tuesday: Ratatouille Pasta and Classic Homemade Strawberry Shortcake:
Venturing further into the world of summer delights, the campers embraced the Mediterranean flavors with Ratatouille Pasta. They skillfully sautéed an array of vibrant summer vegetables, including eggplant, zucchini, and fennel, which were then tossed with al dente pasta and a luscious tomato sauce. For a sweet finish, they indulged in the classic homemade Strawberry Shortcake, featuring tender biscuits, sweetened strawberries, and billowing clouds of whipped cream.
Wednesday: Grilled Corn Salad with Tomato & Basil and Cheesecake for Two in Ramekins:
Exploring the smoky allure of the grill, our young chefs assembled a Grilled Corn Salad with Tomato & Basil. They charred the corn to perfection and combined it with juicy tomatoes, aromatic basil, and a zesty dressing. Next, they delved into the realm of miniature desserts, creating Cheesecake for Two in Ramekins. With a velvety cream cheese base and a buttery graham cracker crust, these indulgent treats were the epitome of summer indulgence.
Thursday: Summer Squash Frittata and Chocolate Chip Cookie Dough Cupcakes:
Diving into the world of savory delights, the students mastered the art of Summer Squash Frittata. They sautéed a medley of colorful summer squash, onions, and herbs before incorporating them into a fluffy egg mixture. This wholesome dish showcased the bounty of the season. As a sweet surprise, they also whipped up Chocolate Chip Cookie Dough Cupcakes, combining two beloved treats into one delightful creation.
Friday: Homemade Pizza and Vanilla Panna Cotta with Berry Compote:
Wrapping up the week with a culinary crescendo, the campers crafted Homemade Pizza. They skillfully kneaded pizza crust, generously topped it with a medley of toppings, and melted gooey cheese over the top. To round out the experience, they dived into the realm of elegant desserts, creating Vanilla Panna Cotta with a luscious Berry Compote. The silky smooth panna cotta provided the perfect canvas for the vibrant burst of summer berries.
As the first week of Summertime Favorites drew to a close at Haverford College Cooking Camp, the campers left with a deeper appreciation for the flavors of the season and a trove of culinary skills. They embraced the joys of fresh ingredients, explored diverse cooking techniques, and reveled in the art of creating mouthwatering dishes all with their culinary horizons expanded.