We will be making omelettes this week. On Thursday, 3/1, we'll learn some basic techniques and prep our ingredients. Then, on Friday, 3/2, each team will cook and eat a couple of omelettes.
0 Comments
Great job on these today!
These crepes were easy to make, very tasty, and quite versatile. Fillings and toppings can be savory or sweet. This is the recipe we made in class. (This is the full recipe... we made half of this in each team.) "Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand." Ingredients:
Dessert Crepes This is a dessert crepe recipe. It's easy to make in the blender and can be made a day ahead. Ingredients
In a blender, combine all of the ingredients and blend for 10 seconds. Place the batter in the fridge for at least an hour or overnight – it will actually keep for 48 hours (this helps prevent the crepes from tearing when cooking). To cook, heat a small nonstick frying pan over medium-high heat and melt enough butter to coat the bottom of the pan. When heated (put your hand under the faucet and splash a little water on the pan; if the droplets sizzle, the pan is ready), pour about 2 1/2 tablespoons (a little more than 1/8 cup) batter in the pan and quickly pick up pan and swirl around so batter is evenly distributed in the pan. (Note: how much batter you pour for each crepe really depends on your pan – it’s a little bit trial and error. The batter should evenly coat the pan’s bottom; you will need to experiment with the amount you need for each crepe. Also, my first crepe is never perfect!). Cook for about 30 seconds, or until bubbles form on the surface and the edges look cooked/lightly browned: Take a rubber spatula and run it along the edges of the crepe to loosen and flip; you can also use your fingers if you’re careful. Cook for another 10 seconds and serve. Continue with the rest of the batter, yielding 15-20 crepes, depending on the size of your pan. Welcome back!
This week we'll begin working on our International Cuisine and Culture projects. We'll discuss and choose our upcoming food labs in class. On a daily basis, please come to class prepared with your Chromebook and a pen or pencil. Thank you for taking the salsa surveys. Here are links to some of your favorites. We cut and baked fresh tortilla chips.
BAKED TORTILLA CHIPS Baked tortilla chips are fast, easy, super crunchy, and an inexpensive alternative to store bought chips. Season lightly with salt or your favorite spices. INGREDIENTS
Blended Salsas: Medium Chipotle Salsa Ingredients: 1 can (16 oz) whole peeled tomatoes, with juice ½ small onion, chopped 1 clove garlic, chopped 1 TBSP chopped chipotle pepper ¼ cup chopped fresh cilantro Juice of half a lime Salt & black pepper to taste Directions: Combine all ingredients in food processor (or blender) until well blended but still slightly chunky. Season with salt and pepper. Refrigerate up to three days in covered container (not metal). Salsa Verde https://www.cookingclassy.com/salsa-verde/ Chunky Salsas: Mango Salsa https://cookieandkate.com/2015/fresh-mango-salsa-recipe/ Pico De Gallo http://www.geniuskitchen.com/recipe/pico-de-gallo-83371 http://allrecipes.com/recipe/203800/pico-de-gallo/ Watermelon Salsa https://www.gimmesomeoven.com/watermelon-salsa-recipe/print/ Thank you for checking out the herbs and spices during class on Friday, 2/9. I hope you enjoyed the chai tea. It was freshly brewed tea with added sugar and milk.
On Monday, 2/12, we'll make some fresh salsas and refrigerate them overnight. Then, on Tuesday, 2/13, we'll bake some homemade tortilla chips and slice some cucumbers to sample our salsas. We'll continue learning about herbs & spices this week through our Gallery Walk on Wednesday, 2/7 and a mini-lab on Friday, 2/9.
Next week we'll make homemade chips and salsa. On Monday, 2/5, we'll get to try more pizza! Odd numbered teams will make the pizzas while the even numbered teams will work on their brochures.
Our pizzas baked in about 10 minutes.
We made a packaged pizza crust mix but used homemade sauce. PIZZA SAUCE Serves: 2-1/2 cups INGREDIENTS:
DIRECTIONS: In a medium bowl, stir tomato sauce and tomato paste until combined and smooth. Add remaining ingredients and stir well to combine. Store in a jar or covered container in refrigerator for up to 1 week, or freeze for up to 3 months. |