Ramapough Lenape Turtle Clan -NYU Health Action Alliance

In a nod to her background from Baltimore, Chef Sandy ended the spring cooking classes Wednesday, April 29, with a regional specialty, "black and white cupcakes," commonly called "Baltimore Black Bottom cupcakes." This Maryland treat consists of a moist chocolate cake base topped with a dollop of sweetened cream cheese and miniature chocolate chips. The eager chefs, including three young culinary students, gathered around the demonstration table to prepare the ingredients in anticipation of the final product. With a mixture of cream cheese, egg, sugar, chocolate chips, cocoa powder, grape seed oil, and vanilla, many nutritional benefits were provided including Vitamin A and E, polyphenols, antioxidants, iron, magnesium, with small amounts of calcium for bone health.
A pre-heated oven set at 350 degrees baked the cupcake liners for 25-30 minutes. While waiting, the chefs enjoyed fresh fruit - mango chunks, pineapple rings, and tangelos provided by the Sparta Food Pantry. Professor Judy Zelikoff presented each participant with a certificate of completion from the Ramapough Turtle Clan-NYU Health Action Alliance. Pictures were taken with the chefs holding their trays of baked cupcakes while wafts of chocolate filled the room. Everyone is looking forward to the next batch of cooking classes in the fall!

On Wednesday, April 15th, 10 gathered at the Church of the Good Shepherd for the latest cooking class. Chef Sandy shared her tips and tricks for making the perfect focaccia. Participants in groups of two or three spread throughout the cool room as they followed Chef Sandy's recipe by adding flour, water, kosher salt, sugar, olive oil, and yeast to create the perfect dough. Softened butter was used to coat the pan which had been lined with parchment paper. Chef Sandy demonstrated how to fold and rotate each section of the dough until these motions were repeated at least ten times. The bowls were then covered with disposable shower caps to keep the dough from drying out and to let the dough rest for 15 minutes. This was repeated four times, after which the dough was transferred to the buttered pan and spread to all corners, covered to be refrigerated for 8-24 hours. To complete the process, the next day, each chef was instructed to remove the pan from the refrigerator, leave the pan in a warm area for 2-3 hours until the dough rises almost to the top of the pan, coat their fingers with olive oil, and press them into the surface to create dimples for additional drizzles of olive oil. Flaky salt and fresh rosemary can be sprinkled over the surface. Bake in a 475 degree oven for 15-20 minutes. Remove from the pan and cool on a rack. Like many chefs on television, Chef Sandy prepared samples of tonight's recipe, and the highlight of the evening was the participants tasting her focaccia, allowing them to experience what they were making while anticipating their own. Everyone expressed enthusiasm about returning on April 29 for the last April chapter of Chef Sandy's culinary repertoire.

On Wednesday, April 8, seven eager chefs gathered at the Church of the Good Shepherd for the first of the April cooking classes. Chef Sandy shared her secrets to making the perfect oven-baked chicken with cauliflower florets and sliced onions. Participants in groups of two or three spread throughout the warm room to prepare sheet pans with parchment and to gather their ingredients from the centrally located demonstration table. A savory mixture of ground coriander, smoked paprika, red pepper flakes, olive oil, and salt and pepper was concocted in a bowl to coat the chicken, including under the skin, and to cover the vegetables. (If there is sufficient time, it is recommended to cover the bowl and place it in the refrigerator to marinate for an hour, or up to overnight.) All of the spices are rich in antioxidants and offer significant health benefits in addition to being delicious and savory. While Chef Sandy prepared an accompanying side of Cuban white rice in a steamer, the chefs prepared a delectable Greek yogurt sauce enhanced by chopped mint, chopped cilantro, minced garlic, and two tablespoons of freshly squeezed lemon juice to accompany the meal. The highlight of the session was the joy evident on the participants' faces as they patiently waited for the chicken to bake in the oven, engaging in conversation, and filling out surveys. Participants ranged in age from 13 to 80 and everyone expressed enthusiasm about returning next week, April 15, for the next installment of Chef Sandy's culinary repertoire.