Amuse Bouche: Would you order one?

This week I decided to execute class with my 11-13 year olds in a different way. They already knew that this session I had developed a quiz for them to take at the end of 7 weeks, but they were not expecting what they got this week.
The class was laid out as usual, all the equipment at their stations, a recipe packet at hand. Most weeks parents drop off the kids and come in to read the recipes to find out what is for dinner that night, they too were in for a surprise. Each packet had two written recipes, a lima bean puree and a gratin of braised leeks with horseradish.

But page 1 was different.
Page 1 simply said:

Title:
Recipe by:
Ingredients:
Technique:

Step1:
Step2:

On the counter once they all gathered I explained that tonight they were all going to create and write their own recipes. I pointed to a bowl and told them each one of them was getting an 8 ounce sirloin strip steak.
Then I pointed to the counter and explained that after they seasoned and seared their steak to the desired doneness they would build a pan sauce with any of the ingredients they wanted to choose.

I explained deglazing with the cognac.
I described how demi-glace is made and showed them the container I had and how it was reconstituted.
We talked about high notes and low notes in food. We talked about brightening dishes with lemon juice, seasoning to taste, evening flavours with cream, etc.
I explained the reduced porcini liquid, minced shallots, whole grain mustard, sauteed mushrooms, butter, etc.
I explained how to write the steps by walking them through the seasoning of the steak and the pan to use, the heat it would be cooking at, etc.
And then I told them to take a few minutes to decide what they wanted to make and begin to write their recipes.
The buzz in the room was intense. The questions surprised even me. They were asking if they had a high note and a low note, would these two things work together, how would they know when to flip the steak, what would the crust look like?

I was so proud of those peeps and what they came up with, and I was so excited that they really seemed to 'get it', they understood that the ingredients they chose would affect the taste. They went with the demi-glace even though none of them had ever tasted it. Would your 11 year old know what a porcini reduction was if you asked them? It was too cool.

I told them to leave me their recipes and that I would type them all up and include them with the cookbook I would give them at the end of the 7 week session. The second class even asked that everyone's recipe be included in all the cookbooks instead of them just receiving their own. This weekend I will have husband help me scan them in instead of typing them, because really, you need to see these in their own words. But I though I might just highlight a few of them.

DM titled his dish: Ak-Van Shnouser - Put congiac in the pan with leftover stake residue then mix.

BH title his: Steak w/ Mushroom Sauce (and lemon!) cook steak until nice crust has formed, pull out steak and add conac, scrape bottom, then add shallots. Add porcini and put n a splash of demi-glace. Stir and add cream, the stir and add lemon. Poor over steak and enjoy.

Good old N called his: Cheesy Fried then Baked Potato Wings!!!! (Don't ask)

NP called hers: Worm Krundies

One of my faves BL titled his creation No-Name Steak. Salt and pepper steak on 1 side. Turn on pan to medium high heat & add oil. Make sure seasoned side of the steak is facing the bottom of the pan and place steak in the pan. Now season the other side of the steak. Flip the steak when there is a crust on the bottom. When the steak looks medium-rare take it out and place it in a separate plate. Add cognac and scrape off the fond at the bottom of the pan. When all the fond is scraped, add heavy cream. Wait for the mixture to bubble and add mustard, demi-glace and lemon. Season the sauce to your liking with salt 7 pepper. Pour sauce over steak and enjoy. Do you want to adopt him yet? I know I do, I tell his mother all the time I'm taking him home with me.

LS my crazy loud little minx titled hers: To be Announced Steak. Salt + pepper one side of steak. Heat oil in saute in pan over medium high heat. Put seasoned side down and season other side that facing up. Flip when a crust has formed + it naturally releases from pan. When its done take it off and add cognac and scrape all the shmooy stuff off pan. After all skraped off add all ingredients. Season to taste.

There could be more of this fun in future classes. It was too cool. And I learned that if you make it fun, they actually listen.