2packages extra firm tofupressed and cut into cubes
1/2-inchgingerpeeled and minced
1yellow onionsmall dice
1/2bunch green onionthinly sliced
For the Dressing
For the Salad
1poundCarrotspeeled and shredded
½cupChopped cilantroplus more for serving
1can chickpeasrinsed and drained, 15-ounce
2tablespoonsfinely minced shallotsfrom one large shallot
MASTERS CLASSES ONLY: Moroccan Potato Cakes
Dash black pepper
2/3cupall purpose flour
vegetable oilfor frying
To Make the Tofu
In a bowl combine tofu and bouillon cube seasoning and a pinch of salt .
Sprinkle some water on the mixture to allow the seasoning seep in. Let sit for a few minutes.
Heat oil in a large pan and fry the tofu on all sides
Transfer to a plate and set aside.
In the same pan sauté onions, ginger, and garlic. Add more vegetable broth.
Combine the soy sauce, honey ketchup and sesame seeds in a small bowl.
Tilt into the pan and allow it to bubble for about 2 minutes stirring constantly.
Add the fried tofu to the pan and mix well ensuring that they are well coated.
Sprinkle the spring onions on the tofu and cook for a few seconds.
To Make the Salad Dressing
In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
To Make the Salad
In a large bowl, whisk together all of the ingredients for the dressing.
To the dressing, add all the ingredients for the salad and toss well. Taste and adjust seasoning if necessary. Garnish with more fresh chopped herbs. Serve cold.
MASTERS CLASSES ONLY
Add the mashed potatoes to a medium bowl. Stir in the egg, garlic, parsley, turmeric, cumin, salt, and pepper and mix well.
Place the flour into a small bowl. Shape heaped tablespoonfuls of the potato mixture into balls, then flatten slightly. Dip each ball into the flour and toss to coat. Set aside and repeat with the remaining mixture.
Heat oil in a pan to medium high heat, then use a slotted spoon to add a few potato cakes at a time and fry until golden (approx 3-4 minutes). Remove from oil with a slotted spoon and transfer to a paper towel lined tray to drain. Repeat until all the potato cakes are cool.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.