PPS Cooks

Fresh-picked mint, chives, cilantro and parsley

Fresh-picked mint, chives, cilantro and parsley

Use a mortar and pestle to make a fresh herb sauce with garlic, oil and lemon.

Use a mortar and pestle to make a fresh herb sauce with garlic, oil and lemon.

onions

Chef Fuerst prepared caramelized onions and several other frittata fillings in advance of PPS Cooks.

Chef Fuerst demonstrates a typical frittata technique before adding eggplant and caramelized onions as filling, and pounded herb sauce as a topping.

Chef Fuerst demonstrates a typical frittata technique before adding eggplant and caramelized onions as filling, and pounded herb sauce as a topping.

Begin with a good-quality pan. Add a knob of butter and, over medium heat, allow it to sizzle. Add egg mixture, sliding spatula beneath the cooked edges and tipping pan to allow uncooked mixture to flow beneath.

Begin with a good-quality pan. Add a knob of butter and, over medium heat, allow it to sizzle. Add egg mixture, sliding spatula beneath the cooked edges and tipping pan to allow uncooked mixture to flow beneath.

The pan goes off the heat while toppings are added.

The pan goes off the heat while toppings are added.

Frittatas are sometimes left open, but can be folded into various shapes.

Frittatas are sometimes left open, but can be folded into various shapes.

The finished frittata, garnished with fresh crumbled feta.

The finished frittata, garnished with fresh crumbled feta.

Kim Rizk, owner of Jammin' Crepes, and students in PPS Cooks take note of the temperature creeping up past syrup to jam.

Kim Rizk, owner of Jammin’ Crepes, and students in PPS Cooks take note of the temperature creeping up past syrup to jam.

Crepe batter begins with flour, eggs and milk.

Crepe batter begins with flour, eggs and milk.

Crepe-making is an art that requires practice and a light touch with the trowel spreader.

Crepe-making is an art that requires practice and a light touch with the trowel spreader.

Crepe-making in one corner, and in the other, jam-making.

Crepe-making in one corner, and in the other, jam-making.

Kim Rizk's restaurant, Jammin' Crepes, is at 20 Nassau Street, opposite Princeton University.

Kim Rizk’s restaurant, Jammin’ Crepes, is at 20 Nassau Street, opposite Princeton University.

Fresh-picked sorrel from the JW-PPS gardens was among the toppings available for home-made pizzas during a recent food literacy session.

Fresh-picked sorrel from the JW-PPS gardens was among the toppings available for home-made pizzas during a recent food literacy session.

Pizza dough, mid-process, is yeasty and slightly sticky.

Pizza dough, mid-process, is yeasty and slightly sticky.

Chef demonstrates kneading the dough at the mirrored work station.

Chef demonstrates kneading the dough at the mirrored work station.

Start with crust, and then, anything goes with personal pizzas.

Start with crust, and then, anything goes with personal pizzas.

After the dough had risen slowly overnight to develop flavor and texture, the students began shaping portions of it into pizza shells.

After the dough had risen slowly overnight to develop flavor and texture, the students began shaping portions of it into pizza shells.

Potato, gorgonzola, sorrel and red onion pizza, fresh from the oven.

Potato, gorgonzola, sorrel and red onion pizza, fresh from the oven.