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!!