The past few weeks have been something of a bad dream to say the least. What has taken even more getting used to (other than staying at home...a lot) is the difference in shopping for food and supplies. As a very frequent shopper, I am floored at how different grocery shopping is during this viral crisis. Not to minimize what people have experienced during wartime, but the rationing at the markets is the closest experience I have ever had with such a concept. The fact that I must wait in a line at 7:00 am to get eggs is just beyond me! I am running out and I am not looking forward to going back to the store to pick some up. Having said all of that, it has been nice to be at home cooking more with my daughter. There's no rush to get to ballet class or other after school activities. Time is irrelevant for the moment and that clearly has some benefits in the kitchen.
This is the page where we will post new recipes we've created. We hope you are able to try these out too!
Try this easy Shrimp Ceviche...
This is the rice I grew up with. My mom always includes this rice with Lebanese dishes. Rice dishes can be intimidating because they can quickly ruin. Too much liquid or cooking it too long can affect the texture. I find this recipe to be almost fool-proof. The result is a flavorful rice with some unique add-ins (the pine nuts and the vermicelli noodles).
This week we are making vegetable taste good. First, students are learning how to blanch vegetables so that the texture is crunchy and pleasing and the color is a deep green. We are also learning how to roast vegetables to extract the natural sugar in them and deepen the flavor.
This is a super easy dessert to make. It's a great way to practice cutting fruit and it's fun to eat. Consider using whole wheat tortillas for more complex carbohydrate power.
Here is a sampling of Period 5's creations:
Here is a sampling of Period 6's creations:
Quiche looks complicated but it's basically a savory egg pie. Once you master pie dough, quiche is a breeze. It makes for an impressive brunch menu but can also be served alongside a salad for a lovely lunch or dinner. You can customize your quiche in endless ways or just keep it simple with something green (like chives or spinach) and some cheese. We made mini quiches shown below.
This is my favorite potato salad recipe. The best way to ensure a fully flavored salad is to toss the still-warm and drained potatoes in the dressing. You can even make this in advance and serve it at room temperature. This makes a perfect compliment to grilled chicken or meats.
Last week culinary arts classes enjoyed deep dish pizza. This type of pizza required a more buttery-type crust. Surely more bready, this pizza is very filling. Less is more. One pie should be enough to feed four people with a side Italian chopped salad. You can put whatever toppings on this you'd like. We kept it simple with sausage, cheese and marinara sauce. These can even be assembled in the pan beforehand, wrapped well, and forzen until ready to bake and eat.
Last week two of my classes participated in a pasta contest. Kitchens were free to create any pasta dish they wanted. Below are the recipes they created/used.
Period One Pastas Congrats to Kitchen 6 for the highest scoring pasta!!