One of the things we made for our sandwich unit were Tuna Salad sandwiches (which were ginormous and delicious).
Making the mayonnaise mix for to add to the tuna.
I put the croissants in the oven for 7 minutes and it was crispy enough for kicks, but not too crispy that it breaks.
Hors d’oeuvres are light, really small foods that are eaten before dinner. After being put into teams of 3, we had to choose an ingredient from the ingredient list and make an hors d’oeuvre with it.
This unit is not only on salads, but also on dressings. For this dish Caesar dressing was one of the 2 focuses.
The other was seasoning and sauteing the shrimp, jumbo shrimp. 🍤
Continuing with our salads units, we tried a little Mexican cuisine.
Apart from each team seasoning their own chicken and making their own dressing, we each had a separate job to do:
All in all, after putting everything together, this was the final product.
With the start of the new semester, the new unit for now is: Salads. We’ve been practicing with knife cuts, so it’s getting easier and easier with time.
We started off with this salad. 🥗
Most people, like me, took out the (raw) onions.
Here’s the recipe used:
Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1-1/2 cups chopped tomatoes
1-1/2 cups shredded part-skim mozzarella cheese 1-1/2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
1/2 cup chopped green pepper 1/2 cup chopped red onion
1/2 cup chopped cucumber
Directions
1. In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients, toss to coat
When I finished making my plates and handing them in, I walked over to a classmate’s setup and…
Instead of cutting the ham and turkey into strips, he made these HUGE dices, his eggs were scrambled in his bowl way before we were even told to start the omelettes, and his cucumber wasn’t cut the way it should have; oh it was a mess. ( ~ . ~ )
Either way, we all did good.
For the past 2 weeks my class and I have been working on preparing ourselves for the NOCTI exam; don’t ask me what it stands for. We have 7 tasks to complete in 2 hours. Tedious right? But we’re getting there.
We started off with knife sharpening. Not too bad.
Then we moved onto French omelets. Bits of egg whites here, spilling eggs everywhere, eggs ending up scrambled; ugh it was a mess. Here’s the process of a semi-perfect omelet being made.
Then, we moved onto a Chef’s salad, which included a vinaigrette and eggs apart from the vegetables, meat, and cheese. Since we’re being graded heavily on our cuts, we are focusing IN on that.
I struggle a lot with keeping consistent sized cuts especially when switching from one celery stalk to another, but this is what training’s for. I wonder how we’ll use up all these cuts. We eating them?
A lot of us never have heard of chilaquiles. As we watched the team’s demo, we thought they were gonna be nachos.
When we were handed the recipes, we were like “Who chose this?” “Oh I know who’s idea this was” and “We have to do all this!?” as we flipped through the FOUR pages.
This dish took us 3 days (6 class periods) for us to make.
So here’s the recipe team restaurant “Sugar Rush” used.
Buttermilk Crispy Chicken
Active Time: 35 mins
Total Time: 3 hrs
Yield: 6 servings
Ingredients:
Buttermilk Soak
• 3 cups buttermilk
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons cayenne pepper
• 6 chicken thighs per group
• Flour Dredge
• 2 cups all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper
• Vegetable oil, for frying
Directions
1. In a large bowl, combine the buttermilk with the salt, black pepper, and cayenne. 2. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
3. In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper, and cayenne, and shake to combine. 4. Set a rack on a baking sheet. Working with one piece at a time, remove the
chicken from the buttermilk soak, letting the excess drip back into the bowl.
Cinnamon Roll Waffles
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 8-10 waffles
Ingredients
Waffle Batter
• 2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 6 Tablespoons salted butter melted
• 2 eggs beaten
• 1 teaspoon vanilla extract
Cream Cheese Topping
• 1 cup powdered sugar
• 3 ounces cream cheese softened
• 2 Tablespoons salted butter softened
• 1/2 teaspoon maple extract
• 2-3 Tablespoons milk or heavy cream
Cinnamon Topping
• 3/4 cup brown sugar packed
• 1/2 cup salted butter melted
• 1 Tablespoon ground cinnamon
Directions:
Waffles
1. Preheat a waffle maker so it is hot when you are ready to cook the waffles.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract.
4. Add the buttermilk mixture to the flour mixture, stirring by hand with a large spoon just until combined. It’s okay for the batter to be lumpy.
5. Spray the waffle maker with cooking spray so the waffles won’t stick. Pour the batter onto the waffle maker. Keep in mind that the batter will expand when you close the waffle maker and try not to overfill. Close the lid and cook for 3 to 5 minutes until the waffles are golden brown and crisp on the outside. Transfer the finished waffles to a wire rack while you cook the rest of the batter.
Cream Cheese Icing
1. While the waffles are cooking, beat the powdered sugar, cream cheese, softened butter, and maple extract in a bowl with an electric hand mixer until smooth. Add just enough milk or cream to make a pourable glaze. It shouldn’t be too thin though.
2. Transfer the icing to a ziploc bag and set aside.
Brown Sugar Glaze
1. Stir the brown sugar, melted butter, and cinnamon in a bowl until combined. It will want to separate if you make this in advance, so you might need to reheat and stir again to combine just before serving.
2. Transfer to a ziploc bag and snip off one corner. Drizzle the brown sugar glaze over the waffles, then drizzle with the cream cheese icing as well and serve immediately.
All that grain you see there? Yea. That’s GRANULATED SUGAR. We were supposed to use powdered sugar for the cream cheese topping, but guess what we didn’t 😐. Most of the reviews had to do with the intense amount of sugar this dish brought.
So for the past few days, we’ve had what we call a “Breakfast Project.” The class was broken up into teams of 4 and chose a breakfast recipe. And what a “breakfast” this team made.
Jump to Recipe
So here’s the recipe team restaurant “Sugar Rush” used.
Chocolate French Toast Sandwich
Prep Time: 10 mins Cooking Time: 10 mins
Total Time: 20 mins
Yield: 3
Serving Size: 1
Ingredients:
-6 slices Sara Lee® ArtesanoTM Golden Wheat Bread
-2 large eggs + 2/3 cup whole milk (for dipping)
-3 tablespoons butter for pan
-2 regular sized chocolate peanut butter cups, chopped -½ cup marshmallow fluff
-5 oz of chocolate chips + ½ cup heavy whipping cream (for chocolate filling and glaze)
-M&M’s, and leftover peanut butter cups chopped up for garnish
Directions:
1. Start by making the fudge sauce. Place chocolate chips and heavy whipped cream in a liquid measuring cup. Microwave on high for 30 seconds. Stir until smooth. Set aside.
2. Meanwhile, whisk eggs and milk in a medium bowl. Melt butter in a skillet over
medium heat. Dip bread slices in egg mixture and brown each side in a skillet. 3. To make the sandwiches, spread a third of the marshmallow fluff onto one piece of French toast. Place two peanut butter cups on fluff, then place a plain piece of
French toast on top. Repeat to make two more sandwiches.
4. To serve, drizzle with fudge sauce and add chocolate chips and any remaining chopped peanut butter cup.
Young Ones Cook 