Buttermilk Pancakes and Egg Nests

Today the students made Buttermilk Pancakes, while I experimented with a new recipe called Egg Nests.  The pancakes looked and smelled delicious and the egg nests were a different and tasty way to eat eggs.

Here are the links to the two recipes -

Buttermilk Pancakes - http://allrecipes.com/Recipe/Moms-Buttermilk-Pancakes/Detail.aspx

Egg Nests - http://simplyrecipes.com/recipes/egg_nests/

If you are wondering what to do on your days off, I have a couple of suggestions.
You could work on the Make a Meal at Home assignment by cooking the meal and then starting your blog.
Foods 30 students once you are finished your Make a Meal assignment you could start researching the country and its food for your International Foods assignment.

Enjoy the sun!

Websites for Cake Decorating Ideas

Check out the following websites for cake decorating ideas:

http://www.bettycrocker.com/recipes/guitar-cake/267504d4-7521-4b89-a207-c8cce0e8d3b1?WT.mc_id=rss_recipeoftheday_BC

http://www.wikihow.com/Make-a-Tie-Dyed-Cake

http://www.cakedecoratingideasfree.com/fairy-on-toadstool-house-cake

http://www.wilton.com/cakes/

Mustard, Pigs in a Blanket and Chickens

This week the Foods 10 and PAA 9 classes made mustard from scratch and then made Pigs in a Blanket to dip into the mustard.  The Foods 30 class had the experience of cutting a whole chicken into its parts.

Here are the recipes we used.


Whole Grain Roasted Garlic Mustard - http://www.cooking.com/recipes-and-more/recipes/Whole-Grain-Roasted-Garlic-Mustard-recipe-12579.aspx

1/4 cups whole yellow mustard seeds (see Tip)

3/4 cup whole brown mustard seeds (see Tip)

2 1/2 cups cider vinegar

1 1/2 cups water, plus more as needed

1 head garlic

1 teaspoon extra-virgin olive oil

1/2 cup pure maple syrup

2 tablespoons salt

1/4 cups whole yellow mustard seeds (see Tip)

3/4 cup whole brown mustard seeds (see Tip)

2 1/2 cups cider vinegar

1 1/2 cups water, plus more as needed

1 head garlic

1 teaspoon extra-virgin olive oil

1/2 cup pure maple syrup

2 tablespoons salt

Pigs in Blankets - http://www.epicurious.com/recipes/food/views/Pigs-in-Blankets-10176

Yield: Makes 20

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons toasted wheat germ
1/4 cup chilled vegetable shortening
1/3 cup buttermilk or plain yogurt
1 large egg yolk
10 frankfurters, ends trimmed and frankfurters halved crosswise

Preheat oven to 375°F. and grease a large baking sheet.
In a bowl, whisk together flour, baking powder, baking soda, salt and wheat germ. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. In a small bowl whisk together buttermilk or yogurt and yolk and stir into flour mixture, stirring until mixture just forms a moist dough.
Knead dough 4 times on a floured surface and with a floured rolling pin roll out into a 12-inch square. Cut dough into 1 1/2-inch-wide strips and roll a strip around middle of a frankfurter until dough just overlaps. Cut pig-in-blanket free from strip and make 19 more pigs-in-blankets in same manner, arranging them, seam sides down, as they are made on prepared baking sheet. Pigs-in-blankets may be prepared up to this point 1 day ahead and chilled, covered.
Bake pigs-in-blankets in upper third of oven until pale golden, about 15 minutes. Makes 20 pigs-in-blankets.

Lemon Chicken - http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=116744&origin=detail&&Servings=6

6 chicken thighs

3 tablespoons lemon juice

2 tablespoons honey

1 tablespoon olive oil

3 garlic cloves, minced

2 teaspoons dried oregano

Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken.

Bake, uncovered at 375 degrees F for 45 minutes or until a meat thermometer reads 180 degrees F and chicken juices run clear, basting occasionally with pan juices.

 

 

Macaroni and Cheese From Scratch

The week the Foods 10 and PAA 9 classes made Macaroni and Cheese from scratch.  The results were some good down-home cookin'.
The recipe used came from http://allrecipes.com/Recipe/Macaroni-and-Cheese-V/Detail.aspx

Macaroni and Cheese

3/4 cup dry bread crumbs

2 tablespoons melted butter

8 ounces macaroni

2 tablespoons butter

1 small onion, minced

1 tablespoon all-purpose flour

salt and pepper to taste

1/4 teaspoon dry mustard

1 1/2 cups milk

2 cups shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
3. While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.
4. Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
5. Bake until the top is golden and bubbly, about 20 minutes.

Here are the pictures of everyone's efforts.

Recipes for Staff Lunch May 4

Seems many people enjoyed the pizza and salads the Foods 30 class made for lunch today.

Here are the links to the recipes -
Rueben Pizza - http://allrecipes.com/Recipe/reuben-pizza/Detail.aspx
Spinach Pizza - http://allrecipes.com/Recipe/Spinach-Feta-Pizza/Detail.aspx
Basic Tossed Salad - http://www.foodnetwork.com/recipes/rachael-ray/your-basic-tossed-salad-recipe/index.html
Greek Salad - http://allrecipes.com/Recipe/Greek-Salad-I/Detail.aspx
Banana Upside Down Cake - http://www.epicurious.com/recipes/food/views/Banana-Upside-Down-Cake-2516