Z's Kitchin' Time

Yesterday was my last cook of the Semester, as Culinary is a Semester long class, and for that we made some delicious boiled potatoes

Ingredients

2 ¼ pounds medium yellow-flesh potatoes (such as Yukon gold), scrubbed, eyes removed

1 pinch salt

⅓ cup chopped fresh parsley

Directions

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

In class today, we made some Beef and Slasa Burritos, this is going to be our third cook before we stop when Semester 1 ends, and this class, along with it

Ingredients

¾ Pounds Ground Beet

1 Teaspoon Chili Powder

¼ Teaspoon Salt

¼ Teaspoon Cumin

⅛ Teaspoon Pepper

1 Jalapeño

5 Oz/Ounces Frozen Spinich (Chopped, Thawed, and Drained)

¾ Cup Chunky Salsa

½ Cup Shredded Chedder Cheese

How many people you're feeding Warmed Flour Tortilla

Instructions

1: Put Ground Beef in a large non-stick skillet over medium low heat for 5-8 Minutes. Beak into small crumbles

2: Remove fat and cooled grease with a spoon

3: Season Beef with Chili Powder, Salt, Cumin, Jalapeño, and Pepper

4: Stir in Spinach and Salsa; Heat throughly. Remove from heat and mix in the Cheese

5: Spoon ¼ of the Beef mixture down the center of each tortilla, leaving a 1½-inch border at the bottom

6: Fold the Bottom edge up over the filling, then the sides to the center, overlapping the edges

Mis en Place

1 Teaspoon

¼ Teaspoons x2

⅛ Teaspoon

½ Cups

¾ Cups

Large Non-Stick Skillet

Spoon

Plates (per people)

Kitchen Safe Ruler

Yesterday in Culinary we made out some Butter Cookies :]

Ingredients:

1/2 cup (1 stick) of butter, softened

3/4 cup granulated sugar

1 egg

1-1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon Vanilla Extract

1/4 teaspoon Almond Extract

*Recipe by Wilton

Method:

Preheat oven to 400°F.

In large bowl, beat butter with electric mixer until light. Beat in egg and extracts. Keep in mind, mixture will be lumpy.

In a medium bowl, stir together sugar, flour, baking powder and salt.

Add sugar-flour mixture into butter-egg mixture and mix on low until dough comes together.

On a floured surface, roll into circle approximately 12 in. in diameter and 1/8 in. thick.

Dip cookie cutter in flour and press into dough. Continue dipping cookie cutter in flour before each use.

Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

Quite recently, actually yesterday, we had made some Puff Pastries in Class, which were Italian Herbs, Cheese, and Mozzarella

Ingredients

1 Sheet Puff Pastry Dough (pre-made)

SAVORY: Italian Herbs, Cheese, Pepperoni, Ham, Mushrooms

SWEET: Pie filling (any flavor) Apple, Blueberry, Cherry, Strawberry

Icing (optional - for sweet pastry only)

1 cup confectioners (powdered) sugar

2 Tablespoons milk

Egg Wash

1 egg

1 Tablespoon water

Directions

Step 1: Gently lay out the puff pastry sheet dough and cut each sheet into desired shape. (DO NOT overwork your pastry dough. The COLDER the better!).

Step 2: Place the shapes onto parchment paper on a baking sheet.

Step 3: Place about 1T of ingredients in the center of each (small shape) more depending on your chosen shape(s)

Step 4: Fold over to create a triangle (or shape of your choice). Crimp edges with a fork. Some filling is bound to leak out. Don’t worry about it!

Step 5: Cut slits into the tops of shaped turnovers and brush with egg wash (or just use milk). Put ALL your pastries onto 1 baking sheet. Bake at 400 degrees for 18-20 minutes. Look for golden brown and puffy!

We had quite recently had made Pumpkin Pie, which I never have had before, and it was so delicious that I'm going to make this exact recipie for my family's Thanksgiving Dinner

The Crust

1 ½ cups sifted all-purpose flour

½ teaspoon salt

½ cup shortening

4 to 5 tablespoons cold water***use ice water and handle dough as little as possible***

1. Measure flour and salt; blend or sift together into a bowl.

2. Cut in shortening with a pastry blender into the flour and salt mixture until shortening pieces are the size of small peas.

3. Sprinkle 1 tablespoon water over part of mixture, gently toss with fork; push to side of bowl. Repeat until all the flour is moistened. You do not have to use all of the water.

4. Form dough into a ball/disk without kneading the dough. At this point at home, you would wrap and chill pie dough for 10 or more minutes.

5. Flatten dough on a lightly floured surface by pressing the edge of hand 3 times across in both directions.

6. Roll from center until thin, about one eighth inch thick, checking often for sticking!

7. Lift pastry carefully. I like to fold into 1/4ths… Fit pastry into pie plate. Trim to 1 inch beyond edge. Fold under and flute edge (decorate) or pie crust.

The Filling

1 9-inch unbaked pastry (pie) shell

¾ cup sugar

½ tsp salt

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground cloves

2 large eggs

1 15 oz can pumpkin

1 can 12 oz. evaporated milk

Preheat oven to 425 degrees.

Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir pumpkin and sugar spice mixture into egg mixture. Gradually mix in evaporated milk.

Place pie in the hot oven on the foil lined baking sheet in the lower half of the oven.

Bake 15 minutes at 425 and then reduce oven temperature to 350 degrees. Bake 40 -50 minutes longer at 350 or until knife inserted near center comes out clean. Refrigerate.

On the same day, we also had made Sweet Galettes that had a Cherry and Chocolate filling

DAY 1

Ingredients:

250 g all-purpose flour

1/2 teaspoon salt

120 g cold unsalted butter, cut into small cubes

50-60 ml (4 to 5 Tbs) ice cold water (approximate, adjust as needed)

1 teaspoon sugar (optional, for sweet galette dough)

Instructions:

In a large bowl, combine the flour, salt, and sugar (if using).

Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the cold water, starting with about 50 ml, mixing gently with a fork or your hands. Add more water as needed until the dough just comes together. Be careful not to overwork it.

Roll the dough on a lightly floured surface to your desired thickness and proceed with your galette filling. Which was Cherry and Chocolate

Egg wash and put on a baking sheet lined with parchment paper, label and and refrigerate overnight.

DAY 2 Baking

Preheat your oven to (400°F).

Bake for about 35-45 minutes or until the crust is golden brown and cooked through.

If the edges brown too quickly, cover them loosely with foil halfway through baking.

Tips for success

Keep it cold: The colder the ingredients, the better.

Use parchment paper: Rolling the dough between two sheets of parchment paper is an efficient way to roll it out without adding extra flour and makes transferring to the baking sheet mess-free.

Avoid a soggy bottom: To prevent the crust from getting soggy, especially with juicy fruit, sprinkle a layer of cornmeal or breadcrumbs on the dough before adding the filling.

Bake at high heat: Baking at a higher temperature, such as 400° F, can help create a golden-brown, crispy crust quickly

A few weeks ago we made some Savory Gallets, more specifically 2, one with Potato, Rosemary, and Parmesan, with the second being Tomato, Mozzarella, and Baisl

DAY 1

Ingredients:

250 g all-purpose flour

1/2 teaspoon salt

120 g cold unsalted butter, cut into small cubes

50-60 ml (4 to 5 Tbs) ice cold water (approximate, adjust as needed)

1 teaspoon sugar (optional, for sweet galette dough)

Instructions:

In a large bowl, combine the flour, salt, and sugar (if using).

Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the cold water, starting with about 50 ml, mixing gently with a fork or your hands. Add more water as needed until the dough just comes together. Be careful not to overwork it.

Roll the dough on a lightly floured surface to your desired thickness and proceed with your galette filling.

Egg wash and put on a baking sheet lined with parchment paper, label and and refrigerate overnight.

DAY 2 Baking

Preheat your oven to (400°F).

Bake for about 35-45 minutes or until the crust is golden brown and cooked through.

If the edges brown too quickly, cover them loosely with foil halfway through baking.

Tips for success

Keep it cold: The colder the ingredients, the better.

Use parchment paper: Rolling the dough between two sheets of parchment paper is an efficient way to roll it out without adding extra flour and makes transferring to the baking sheet mess-free.

Avoid a soggy bottom: To prevent the crust from getting soggy, especially with juicy fruit, sprinkle a layer of cornmeal or breadcrumbs on the dough before adding the filling. We specifically put in Potato, Rosemary, and Parmesan in first, and Tomato, Mozzarella, and Basil in the second

Bake at high heat: Baking at a higher temperature, such as 400° F, can help create a golden-brown, crispy crust quickly

A few weeks ago, we made some bread in class, it was AMAZING

Materials Needed:

● 5 ½ - 6 cups flour

● 2 pkgs. dry yeast (or 0.5 oz, or 4.5 tsp)

● 2 tablespoons sugar

● 1 tablespoon salt

● ¼ cup soft margarine

● 2 ¼ cups hot tap water (105 – 115 degrees F)

● Cooking oil

● 2 loaf pans

Day 1: Preparation and Rising

1. Mix Ingredients:

○ Bloom the yeast:

■ 2 pkgs. dry yeast (or 0.5 oz, or 4.5 tsp)

■ Pour in 2 ¼ cups hot water (at 105°F) = HOT TAP WATER

■ Whisk together and let sit while you prep other ingredients.

○ In a large bowl, combine 2 tablespoons of sugar, 1 tablespoon of salt, and 2 cups of flour. Stir well.

○ Add ¼ cup soft margarine (no need to melt).

○ Add the bloomed yeast. Pour the entire 2 ¼ cups into the mixture.

2. Mix and Beat:

○ Beat with a kitchen mixer using a flat beater at low to medium speed for 3 minutes. Scrape the sides of the bowl as needed.

3. Add More Flour:

○ Add 1 cup of flour and beat for an additional 2 minutes until thick and elastic.

4. Knead Dough:

○ Gradually add the remaining flour (2 ½ - 3 cups) until the dough is soft and cleans the sides of the bowl.

○ Turn the dough onto a floured surface and shape it into a ball. Knead for 8 – 10 minutes until smooth and elastic. OR switch to your dough hook!

5. Let Dough Rise: Go to Step 6 (At School)

○ If at home, place dough in a large bowl, cover with plastic wrap and a towel, and let it rise in a warm place for about 1 ½ hours until doubled in size.

6. Shape Dough:

○ Divide the dough in half and shape for 2 loaf pans.

○ Place in lightly greased pans, brush the tops with oil, cover loosely with plastic wrap, and label. Class Period + Team | Example: P2YA

7. Refrigerate:

○ Refrigerate for at least 2 hours (up to 24 hours) before baking. If at home, allow to rise in a warm spot for about 45 minutes until doubled in size.

Day 2: Baking

1. Preheat Oven:

○ Preheat the oven to 375°F

2. Prepare for Baking:

○ Remove the dough from the refrigerator, uncover, and let it stand for 10 minutes to reach room temperature.

3. Bake:

○ Bake for about 25 minutes on the lower third of the oven for best results

4. Cool Bread:

○ After baking, check the timer. Remove loaves from the oven and place them on wire cooling racks. Brush tops with butter for a shiny crust. Let cool for at least 15 minutes before slicing.

The other day we had to make some biscuits in Class, and needless to say, they were AMAZING

Yield 8-10 medium

INGREDIENTS

2 cups all-purpose flour

1 T. Baking powder

2 t. sugar

½ t. cream of tartar

¼ t. salt

½ cup shortening

2/3 cups. Milk

STEPS

1. Preheat the oven to 450 degrees.

2. In a bowl, stir together flour, baking powder, sugar, cream of tartar, and salt.

3. Cut in COLD shortening with a pastry blender until the mixture looks like coarse crumbs.

4. Make a well in the center and add COLD milk all at once.

5. Mix until dough clings together. DO NOT OVERMIX

6. Turn out dough on a lightly floured surface.

8. Gently press/shape dough with your HANDS ¾ - 1 inch thick.

9. Cut with a biscuit cutter. Tip: dip cutter in flour to prevent sticking or closing edges

10. Repeat steps 8 and 9, if necessary, until dough is used up or you have run out of preparation time.

11. Place biscuits on an ungreased cookie sheet.

12. Bake for 10 – 12 minutes until biscuits are lightly browned and double in height.

13. Clean while biscuits bake, Set Table, Eat and Evaluate Biscuits

we had carrot fries in class

Ingredients

1. 3 carrots (per person)

2. 1 Tbsp Olive Oil (per person)

3. ½ Tsp Garlic Poweder (Per Person)

4. ¼ Tsp Red Pepper Flakes (Per Person)

5. 2 Tbsp Gratted Parmesean (Per Person)

Instructions

1. Cut the carrots in half crosswise and cut each end in half lengthwise. You'll be able to cut 6 fries from the larger stem end and 4 fries from the smaller end.

2. Toss the fries with the oil, then the seasoning, and finally the parmesan.

3. Bake at 370 until crispy golden brown. (OPTIONAL) Open halfway through cooking to sprinkle more Grated Permasean to taste

In class, we had the choice between Egg-in-a-hole, Bacon & Egg Breakfast Grilled Cheese Sandwich.

Ingredients

Egg

1 egg

1 Tbsp. Milk or water

⅛ Tsp Salt & Pepper

Bacon, Cheese, Bread

2 Tbsp. Room temp or soft Butter

2 Slices of any type of bread

1 slice of cheese

1 slice of bacon

Instructions

1. In a large frying pan, cook bacon. Drain the fat into a bowl to cool before throwing cooled bacon fat away. Wipe out the fry pan with paper towels

2. After bacon is almost done, heat a small frying pan with a small amount of butter over medium heat. Pour in egg mixture. As eggs begin to set, gently pull eggs across the pan with a bent spatula or a heat-resistant rubber spatula to form large soft curds; also known as scrambled eggs. Continue cooking, pulling, and folding eggs until thickened and no visible liquid egg remains. Do NOT stir constantly. Do NOT overcook the eggs!

3. On a large skillet or frying pan place 2 slices of bread buttered side down.

4. Top evenly with scrambled eggs, cheese, and bacon

5. Cover with remaining bread, buttered side up.

6. Grill sandwiches over medium heat, turning once, until bread is toasted, and cheese is melted, 2-4 minutes

So, when I got home last night, I was super hungry and decided to make myself some of my Fav Food: Spicy Cheesey Potatoe's.

Ingredients For Spicy Cheesy Potatoes

1. 3 Potatoes

2. ½ Cup of any type of Gratted/Shredded Cheese

3. ½ Tablespoon of Red Robbin Seasoning (Optional)

4. ½ Tablespoon of Garlic Salt

5. ½ Tablespoon of Cayanne Pepper

6. ⅓ Cup of Vegetable Oil

Recepie for Spicy Cheesy Potatoes

1. Wash off 3 potatoes before cutting them in half

2. Cut the Half Potatoes into cubes

3. Put Vegetable Oil in Bowl before putting Potato Cubs in Bowl and toss Potatoes to cover in Vegtable Oil

4. Put potatoes in a pan over Medium heat and cook until Golden Brown on both sides

5. Take Potatoes out and on a plate before seasoning with Red Robbin Seasoning and Garlic Salt

6. Cover Potatoes with cheese and put in Microwave until cheese is melted

7. Put Cayanne Pepper on Potatoes

8. Plate, eat, and enjoy! :]

Ingredients For French Toast

1. 2 Eggs

2. 1 Cup of any type of Milk

3. 1 Teaspoon Vanilla Extract

4. 1 Teaspoon Cinnamon

5. Pinch of Salt

6. Pinch of Nutmeg

7. 8 slices of bread

8. 2 Tablespoons of Butter.

Recipie For French Toast

1. Preheat the griddle to 350°F

2. In a flat bottom pie plate or cake pan, whisk together the Eggs, Milk, Vanilla, Cinnamon, Salt, and Nutmeg.

3. Dip the Bread Slices one or two at a time, into the egg mixture, flipping to ensure both sides are well coated

4. Melt butter on the preheated griddle. Place the coated Bread Slices on the Griddle and cook until Golden Brown on each side, about 2-3 minutes per side.

5. Serve immediately or keep warm in an 200°F oven for up to 30.

Ingredients for Berry Sauce

1. ¼ Cup sugar

2. 1½ Teaspoons Cornstarch

3. ⅓ Cup water

4. ½ Cup of Fresh or Frozen Blueberries and/or Mixed Berries

Recipie For Berry Sauce

1. In a Saucepan, combine the sugar and cornstarch, mixing well

2. Add water and stir with a wire whisk until the Sugar and Cornstarch

3. Add the Berries and bring the mixture over to an oven to boil while gently stirring. Simmer, stirring occasionally for about 4 minutes until the mixture comes to a boil.

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