WEST Kitchen – Week 3
What a treat to have fresh pico de gallo today! The students did a fantastic job with their knife skills and we were able to reap the benefits.
We discussed the importance of using a really sharp knife to cut tomatoes, using the length of the knife to cut rather than downward force, and practiced knife and cutting board awareness.
Keep getting used to where your knives are at all times. This will be the #1 safety tip that I will keep watching for and reminding you about.
Pico De Gallo
5 roma tomatoes, diced
1 small shallot or red onion, diced
10 or so sprigs of cilantro (leaves only), chopped
1 jalapeño, seeds removed, finely diced
1 large bell pepper, any color, diced
Juice of 1/2 lime
Sprinkle of salt to taste
1. Wash and cut all vegetables and herbs according to the cut indicated on the ingredients list
2. Combine vegetables and herbs in a bowl and finish with lime juice and salt to taste
3. Enjoy on your favorite dish, just like you would use salsa. or enjoy as a dip with tortilla chips. (FYI, my favorite tortilla chips are the Organic Corn Tortilla Chips from Costco)
Practice knife skills by helping prep vegetables and fruits in the kitchen this week.
No videos to watch to prepare for next week, I’ll do a demo when we get to class and then you’ll duplicate it.
Bring chef’s knives and cutting boards. You will not need paring knives next week.
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Thanks for stopping by!