Art of Cooking M-Term 2024

 Today we made macarons and it was easier than expected. We made the batter for the actual macaron, and the filling. My group did matcha flavored but other groups did pistachio and strawberry. The macaron batter is made of almond flour, egg whites, sugar, and we used green food dye. After the macarons finished, we decorated them with edible markers, glitter, and food dye. After decorating, we cleaned up.  RECIPE

 Today we made steak and and mashies with our veggie of choice being brussel sprouts. We went through all the steps of making steak on a skillet, whipping mashies, and cooking brussel sprouts. Personally cooking steak was my favorite and going through a whole new way of cooking a steak was the most fun. After we all sat and ate our delicious meal with smiles on our faces. Alice gets started on the Mashed Potatoes. Maria and Olivia and a bunch of chopped brussel sprouts. We decided we wanted crispy broiled veggies. Gio took care of seasoning the beef for his group and went all the way with the pepper. Butter, because well, it's butter! Not everyone wanted beef so we have some chicken too. We cooked the steaks a minute a side in the skillet with oil and finished them in the oven, RECIPE

When making sushi you have to slice your vegetables precisely to ensure that the sushi stays intact. If the cuts are too big you might have an issue making enough rolls to guarantee that the sushi will stay as a whole and not fall out. If the cuts are too small there won't be enough filling, which creates an uneven proportion. There would be too much seaweed and rice that would overpower any of the other add-ins. Chef Avril and Chef Jessica gave us a step by step lesson on how to properly cut your vegetables. Once we had cut all the vegetables or any other fillings (fish, onions, masago, etc) we then put plastic wrap around a makisu and laid a piece of seaweed on it. Once the rice we had been letting sit out was done we put water on our fingers and picked up the rice and placed it onto the seaweed. We then spreaded the rice all across the seaweed making sure we got every corner. Then we placed our fillings such as cucumber and avocado and rolled it into a cylinder. Once it had tigh

 On Friday, we did not have access to the kitchen, so we stayed on the museum campus. It was pizza day and we started by getting out the previously made dough from the fridge and then making more so that we could see the difference in rising for a same-day batch of dough and one made the previous day. Once everything was ready later we turned on the grill and then prepared and cooked pizzas. There were an array of toppings to choose from and the pizzas were very good. Once most people had finished we relaxed a bit and cleaned up. For the rest of the day we lounged and waited to go home. Overall it was a successful day of cooking. Chef Jessica and the Dough we prepared last night! Evan's toppings are ready to go. Max wanted pineapple and olive.  She is weird. Dr Lamell could smell the grill heating up and had to make his own pizza. Olivia wanted her pizza in the shape of a "more than" symbol.  She is weird too. Maybe an arrow? It is rumored that this was supposed to be a h

 Today, we made some delicious cupcakes. Every group got to choose what flavor they wanted, my group made chocolate cupcakes with strawberry and raspberry frosting, and the other groups made vanilla cupcakes. They not only turned out very tasty but also very beautiful due to our hard work on the decoration. Overall, we made way too many and the kitchen is now filled with cupcakes but I have no doubt they will end up getting eaten by hungry highschoolers. We also prepped the dough for the pizzas we are making tomorrow! Stirling and Gloria putting together the cupcake batter. Max is really not sure what Gio is doing but she is sure it isn't right. Gio wants to make his look like dinosaurs.  Rawr. This finished product! RECIPE

  Today in art of cooking we made quiches and fruit tarts! This process took a long time seeing as we made everything from scratch, but it was definitely worth it in the end. Personally, I don’t like egg so the fruit tart was definitely my favorite, but all the egg lovers enjoyed the groups quiches. Both of these recipes would be super delicious and lovely to bring to a brunch. Overall, it was a great day and everyone had a lot of fun while also learning how to make something new!! Gloaria, Ambika, Stirling, and pie crust. Evan and his bacon. Max prepared the dough for the tart. A finished fruit tart. Alice serves up a savory Cheese Quiche A spinach and Feta quiche.  It may have been the best of the day and may also have been the one Chef Jessica and Mr, Wadzeck put together. RECIPE