This is the beginning of our Teen-Chef Alumni Series where we catch up with Teens who have gone with us on various Culinary Travel Adventures, both in North Carolina and abroad in France and Italy, and learn where are they now?
Please visit the post on Elijah and Maya.
Learn more about our current programs in Gascony this summer, 2017, Taste the Adventure. If you are a Teen Chef (all grown up now!) who has been with us, and want to get back in touch, please write me dorette at cestsibon.net.
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| Nora, Now. |
All of a sudden we’re up to now, and it’s been a such a pleasure to catch up with Nora.
“I’ve been quite busy doing lots of different things; leather working crafts, working on farms in the summer, and doing Viking Age Living History in my free time.”
Did you say Viking?
“Viking age dishes are usually combinations of fish, lamb, barley or oats, tubers, and fresh herbs like cilantro and mint. They would roast meat by building a fire around a whole animal in a pit.”
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| Nora’s leather key chains for an Event |
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| Beautiful Viking Gloves made by Nora“The thumb pieces on the sides of the gloves are free-floating, to provide protection with flexibility. The palms of the gloves are a soft oil-tan leather, very comfy and movable, and easily replaceable if they get damaged.” |
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| Simple Summer Dishes |
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| Camping, Hobbit Style |
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| Hobbit Style Kitchen |
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| Enjoying the sunshine! |
“My favorite dish from Provence was definitely the stuffed zucchini, I still make it all the time (usually I stuff it with rice, meat, and maybe cheese). We also do cherry clafoutis quite often.”
Nora, thank you for spending some time with us! We hope you’ll keep us posted on your further adventures, and come visit us in NC if you can.
Les Légumes Farcis – Stuffed Vegetables
makes 6 servings
for the vegetables
6 tomatoes
3 zucchini/courgettes
3 bell peppers
for the stuffing
50 grams (1/3 cup) cooked rice
200 grams ground meat (turkey/pork/veal or a mixture of any 2)
2 garlic cloves crushed and minced
2 large slices of bread soaked in water
one bouquet fresh parsley, chopped
salt and pepper to taste
1/2 cup olive oil
Cut the tops of the tomatoes and put aside for later use. Remove the seeds and juice from the tomatoes, dumping them into the stuffing bowl. Cut the bell peppers in 2 lengthwise and remove and toss the seeds. Slice a millimeter or 3 off each of the bell peppers and chop finely to add to the stuffing. Cut the zucchini/courgettes in 2 lengthwise and core the center with a spoon, adding the center – chopped – to the stuffing. Place the vegetable halves in oven safe platters, open side up.
Take your stuffing bowl, now filled with the chopped bits of all the vegetables you¹re stuffing, and add the ground meat, the chopped garlic, the chopped parsley, the cooked rice, the soaked and strained bread, the salt and pepper. Mix well and then spoon into the vegetables, leaving the peppers for last as they consume the most stuffing.
Dribble the olive oil over the vegetables, pour a little water in the bottom of the platter(s) and place in the oven at 180c (375f) for an hour and 15 minutes.