This is my first installment of “What’s Cooking at KP". I will be posting new recipes, improvements to old recipes, and other information as we prepare for the 2012 camp season.
Improving Tabuleh (a popular salad bar staple) - I had dinner at an Armenian restaurant with friends from High School while in Greece for Christmas. I was impressed with their version. It was full of fresh green herbs, juicy and garden-fragrant. In comparison ours, while tasty, is a little too timid. So, that will be changed for next summer .
Egg Department. - There are several egg related ideas that will appear in the next months. For now, I would like to offer poached eggs from the steam table on a regular basis.
Bakery Department - My mother’s Challah Bread is famous; neither bread, nor cake-like, not two sweet and very easy to make just using the mixer. It will be appearing frequently. It toasts well too!
Upgrading The Biscuit Department - I recently discovered cheese filled pockets. The form may change some when we make them for camp, but they will be fragrant, crumbly, and delectable. They can also be offered at lunch as an accessory to a main course.