With the recent launch of my new business, Behind Foods, I’ve been contacted for various services which is so exciting–especially for my creative side! One week I got a phone call from a local charitable organization called Goddard Riverside Community Center. They have various programs for all ages, but I was asked to teach a cooking class for a group of kids in one of their summer programs. I was told their theme this summer was Cuba, so they wanted to learn how to make some traditional dishes. Excited to volunteer, I started thinking about the recipes I could make.
So last week, the day for the class finally came…
It started with nearly a push-cart full of plantains…
At first I thought I was going to be teaching a cooking class in a more lecture-style, but I was relieved and so happy to find out that the kids were going to be helping out too. A collaboration! There were about thirty kids, and they all eagerly took turns to cook in the kitchen.
After the rice was washed and the milk mixture was made, it was time to really start cooking the arroz con leche!
It was a long and slow process, and we all definitely practiced keeping our patience. It just had such a comforting aroma!
The plantains were chopped and ready for frying.
Who knows how long it would’ve taken to chop up the 24 plantains, but with the help of our trusted team the job was done, and done well!
Everyone took turns to learn different things.
There was another young chef with us that mostly managed the plantain frying operation. He definitely knew what he was doing.
Naturals in the kitchen (commander of the plantain operation is on the left)!
Laying the fried plantains out so they can be flattened.
One of the girls mentioned that they looked like pancakes, and we wondered how they would taste served like a traditional American pancake breakfast. That’s right… with maple syrup and the whole shebang!
That’s how it’s done!
They were ready to be fried again. While they were frying once more the rice was cooking, and people took turns supervising it, sampling it… you know, just making sure it was okay.
Finally after all that hard work and breaking out a sweat in the kitchen, the arroz con leche and the fried green plantains were ready to be enjoyed!
And enjoy they did. I don’t think most of them could wait for the arroz con leche to cool down, but they went crazy over it anyhow. I mean, what’s not to love? It’s a delicious treat warm or cold! The green plantains were served with salt and fresh lime juice. Never tried them with lime juice before, but they were a hit as well!
I seriously couldn’t have asked for better sous chefs.
It made me think of kitchen dynamics, and how you can really click with others when they cook. I enjoyed every bit of it, and I’m pretty sure they had a lot of fun too.
If you’re interested in the recipes I have PDF cards for them:
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And now I’m off to Florida, and will be teaching a “Beauty on a Plate” workshop. If you’re in the South Florida area you should definitely check it out. Tickets are still available.
And I put a countdown widget on the sidebar as a reminder. On that note, what’s something you’re looking forward to?
awesome!!! so excited to see behind foods develop and flourish! would have loved to join those kids in that classs – i LOVE tostones + arroz con leches… delicious!!!
If you were there that would have been the cherry on top!
how great of u that you are volunteering!! its such a rewarding thing- i wished everyone would do that at least once in their lifetime. I have been volunteering all around the world, from slums in india to farms in new zealand and loved it! thats really how i got to understand different cultures and get a different mindset! arroz con leche looks delicious! must have taken ages to cook but definitely worth it!
Agreed! Volunteering is such a wonderful thing, and it seems like it brings people together more than the usual interactions. I don’t know why… I think there’s a great spirit about the people involved from the volunteers, coordinators, to the people who are getting help
Oh and yess it took sooo long to cook! We made enough for 30+ people so you can imagine lol
ahhh taking me back! i took a cooking class on my honeymoon in curacao and we made a coconut milk/plantain soup with salt cod. sooooo good! have fun in FL! looking forward to seeing M83 tonight!
Oh wow! That recipe sounds fantastic!!! M83!! How were they?! That’s so awesome
Katharina -
What a nice selection of recipes to get the kids involved! Plantains are an under-appreciated comfort food. The rice makes my mouth water. I’m sure the kids appreciated you!
Jim
This is so wonderful! Everything looks delicious and I imagine you are a fabulously charming and fun teacher! Where can I sign up for a class?
Hopefully online soon ;D and whenever our paths cross!!! Definitely a cooking class in store for both of us hehee
aww i love how into cooking those kids are! too cool!!
It was awesome! They all had such a great energy, and my worries about teaching so many kids melted away almost instantly
I have never tried plantain before but after reading this and seeing the pics I will. It looks like everyone had a really great time : )
Ohh they are definitely worth a try! Very yummy!
Thanks for stopping by
Katharina-
I had to let you know that I tried yout fried plantains. The fry-squish-fry technique was great. I loved them, either plain or with butter. I was going to try a little syrup on them but they were so good that I didn’t need any. I already have another one staged for the eat-em-like-pancakes experiment.
Jim
I’m glad you enjoyed them! I had plantains last night actually. Did you try them with a squeeze of lime juice? I have three plantains waiting to be prepared… you just reminded me of the pancake curiosity
Let me know how it goes for you!
-K