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!!
Making crackers is a lot like making pie dough. The most important concept is to use super-cold ingredients. Cold water and cold butter make all the difference in the final product. It's also important not to over-work the dough in the food processor. The machine's heat will melt the butter not giving you a flaky cracker. This dough keeps well in the freezer so you can slice and bake fresh crackers at anytime.
We eat black beans about once a week in my house. I make a large pot once every three weeks or so and freeze jars of black beans so they are always available for a no-prep, ridiculously inexpensive and super healthy meal. I make my beans with garlic, chile peppers and onions that are roasted in oil in a hot oven first and then blended into the beans as they cook. I add ancho chile powder, cumin, and kosher salt. I try to jazz up the way we eat the beans. Sometimes it's with brown rice, other times it may be with eggs and tortillas or even black bean soup (adding chicken stock and blending it all together). But I may have some beans left that aren't enough for another complete meal. These gorditas are a wonderful way to use those beans (or left-over shredded chicken or beef). Making the gordita dough is easy and can be made up to two days before using. Just be sure to keep a moistened towel on top of the dough and wrap it well with plastic wrap. Once you get the basics down of making the gorditas, you can change up the fillings - including things like seasoned cilantro, cabbage and pickled onions. Salty cheese is a must - like cotija or queso fresco.
I don't know too many kids who love squash. In fact, it's a hard sell in my house. But, if covered with a rich sauce and a juicy meatball, suddenly the squash doesn't seem so bad. Spaghetti squash is fairly flavorless and is so fun to work with. When cooked, it shreds and resembles spaghetti (sense the name) which is why pairing it with sauce and meatballs sounds so perfect. Try this. You will not be disappointed.