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Breakfast Around the World Week 1: Belgium

Our first week of classes was such a joy and it felt great to be cooking and laughing together in our new kitchen classroom! We traveled to Western Europe and worked with an overnight multi-grain waffle recipe (adding eggs to a batter that was made the night before and preparing new batter for the next day).

Students were particularly interested in one of the ingredients we used, graham flour, because of their familiarity with graham crackers. They whipped heavy cream from scratch and were delighted when they peeled their first blood orange, oohing at the color as they made a seasonal citrus salad with beautiful fruit donated by our friends at Bi-Rite Market. While we cooked, we listened to music by a Belgian blues musician named Elmore D, who sings many of his songs in Walloon, the historical language of southern Belgium. 

When asked to share a closing word to sum up the experience, students came up with "sweet," "yummy," and my favorite: "together"!

 We used five different kinds of flour in our waffle batter: white wheat, semolina, cornmeal, buckwheat, and graham.

We used five different kinds of flour in our waffle batter: white wheat, semolina, cornmeal, buckwheat, and graham.

 Students in grades 2-5 enjoying the fruits of their labor!

Students in grades 2-5 enjoying the fruits of their labor!

 #cleanplateclub

#cleanplateclub

 We ate our waffles with freshly whipped cream.

We ate our waffles with freshly whipped cream.

 We had some extra fruit,  which got served to HMCRA students for snack at recess.

We had some extra fruit,  which got served to HMCRA students for snack at recess.

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