Category Archives: Uncategorized

Veggie Frittata

Posted on by
Reply

Frittata is a dish that I don’t eat very often but I really enjoyed the one that we made. Typically frittata is served for breakfast, but its a very simple dish that you can eat for any meal if you wanted to. It is very similar to a quiche, just without the crust. We added lots of veggies to ours, there might have been more veggies than egg in it. My partner and I each did our own but we put it in the same cast iron skillet. I added tomatoes, spinach, peppers, onions and roasted broccoli and cauliflower. At first I wasn’t too sure about adding cauliflower because it didn’t sound like something to put in a frittata, but I ended up really liking it. Roasting the broccoli and cauliflower added an extra layer of flavour and I have started to make roasted broccoli at home all the time. I also added feta cheese on top which added a briny tang. I made frittata again after this at home and I plan to make it again. My partner and I also made thinly sliced crispy potatoes on the side. We had the option to put potatoes inside the frittata, but we had the idea to make them separately.

Shakshuka

Posted on by
Reply

Shakshuka is a breakfast dish that originates from North Africa. It is consists of baked eggs in a flavourful tomato sauce. Before I made it, I was unsure of how it would taste but it was so good! One of the ingredients in it was coriander. I learned that coriander is dried cilantro. Another thing I learned is that it is important to “toast” the spices in the pan to bring out all of the flavour. Once it was finished it looked very appealing with lots of different colours. You could taste the layering of flavours. I added avocado on top to add another element of texture. I would rate the nutrition 9/10 because there are lots of veggies and there is protein from the eggs. I would make it again for breakfast, lunch or dinner!

Design Your Own Breakfast Sandwich

Posted on by
Reply

This is one of my favorite recipes that I have done so far. We got to design our own breakfast sandwich. We started with a scone as our base and then decided what type of egg we would do. Then we decided on a sauce, protein and veggies we wanted to add. I made a cheddar and chive scone with a medium poached egg and hollandaise sauce with bacon, avocado and arugula. My biggest challenge was making the hollandaise sauce. When I was taking it out of the microwave I spilled some. Luckily, my group members and I managed to save some of it. My goal was to create a tasty, flavourful and hearty breakfast sandwich. My favorite part was definitely the hollandaise sauce. All of the ingredients together were so good. If I were to make it again I would add less lemon juice to the hollandaise and some spinach.

Eggs Our Way

Posted on by
Reply

In this lab we got to choose which type of egg we wanted to make. We got to choose between fried, sunny side up, scrambled, cooked in the shell(hardboiled), poached or baked. The method we used is egg cookery. I chose to make a poached egg to challenge myself. I make poached eggs all the time at home but I still need more practice. The hardest part for me is keeping the egg together when I drop it in the water. A fun fact about poaching an egg, is that you add a splash in vinegar to the water when its boiling before you add the egg. We do this to help the egg white stay together. I liked my poached eggs medium so that the yolk is runny. When I cut into it, it was perfect!

Banana Muffins

Posted on by
Reply

Our goal when making these muffins was to have a somewhat healthier version compared to a muffin from Starbucks or Tim Hortons. To make these muffins a bit healthier, we used a lot less sugar and some whole wheat flour. We used half white and half whole wheat flour. I learned that muffins are called a ‘quick bread’ because they don’t have yeast in them and they are a flour mixture. The leavening agents (what make the muffin rise) are baking soda and baking powder. I also learned that in order for the baking soda to work it needs and acid. We used the muffin method for this recipe. The most important thing when making the muffins is to not over mix the batter or else they will be dense. The muffins were golden brown and moist, just how I like them. They had a pebbled surface, unlike a cupcake which would have a smooth surface. They were not dense at all. These are a perfect snack for anytime of they day, I can’t wait to make them again.

Scones

Posted on by
Reply

The ultimate goal when making scones is to create flaky layers without over kneading the dough. If you over knead the dough it will become tough. We made these scones so we knew how to make them for our breakfast sandwiches the following week. Our product standards were golden brown, tender, flaky layers, not dry and similar size and shape. During this recipe I learned that sometimes you have to add a tiny bit of water to make the dough stick together better. When making scones we use the biscuit method. It is similar to the muffin method because in both we don’t overmix and we pour the wet into the dry. In the biscuit method we use a cold fat and in the muffin method we use a liquid fat (oil). When the scones came out of the over and were a perfect golden brown. When I bit into it I could see the flaky layers… success! This recipe was easy to follow and scones were easy to make, I would totally make this again.

Chocolate Chip Oatmeal Cookies

Posted on by
Reply

In this lab I made chocolate chip oatmeal cookies. We made them as an intro back into cooking and to see how well we would work in groups. When we took them out of the oven they were golden brown, similar size and shape and moist and chewy. They matched the product standards! My partner and I worked well together to make the cookies and to clean up. If I had to change one thing I would add less salt, because Himalayan pink salt is saltier than regular salt, which we forgot. I would definitely make them again because, who doesn’t like a classic chocolate chip cookie!

Most Memorable Food Experience

Posted on by
4

My most memorable food experience was when I made a three course meal at home for my grade 9 foods class assignment. I invited my Mom, Dad, Aunt, friend and her mom to my house. For an appetizer I made stuffed mushroom caps, for the entrée I made Thai coconut prawns and for dessert I made raspberry, cheesecake, brownie trifles. This meal stood out to me because it was the first time I made such an elaborate, large meal all by myself. The cooking part was a little stressful but once I could sit down and enjoy the meal, it was worth it. I made a few dietary adaptations on the dessert for my friends mom (taking out the cream cheese from the dessert for her). The stuffed mushrooms were so creamy and flavorful. The Thai coconut prawns had the perfect amount of spice and the caramelization of the onions shone through. It was a bright yellow colour with hints of red from the peppers. The brownie trifle was rich. The pairing of the chocolate with the cream cheese and the fresh raspberries was delicious. Everyone enjoyed it so much and that’s all they talked about for the whole dinner. It was amazing!