Archive of ‘Lunch’ category

Porchetta Burrito

Reflection-

This lab we used porchetta as our protein in the burrito. Porchetta is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The burrito also had grated cheese, beans, green onion, feta cheese, and sautéed peppers. This was a pretty straight forward lab, I worked well with my group and we were efficient. My favourite part of this dish was the porchetta, I have never had it before and it was very flavorful.

Thin Crust Pizza

Italian Pizza – hand made rustic crust, topped with pizza sauce, mozzarella cheese, basil, spinach, and mushrooms. This is a minimalistic pizza, with thin crust pizza. My pizza was a little to thin, so next time I wouldn’t stretch it as much. I would also add more cheese to my pizza the next time I make it. I worked well with my partners and was efficient.

Risotto Balls

Risotto Balls – Arborio rice rolled into small balls and deep fried. Parmesan cheese is inside the balls and is melted when cutting open the risotto ball.  Sprinkled on top is parsley for extra flavor. Also, the tomato sauce is homemade from Mrs. Bolli. I made the risotto balls a little to big and next time I would make them smaller, but they still turned out great.

Spring Roll


Reflection-

We made an appetizer buffet that was a three day lab. I got to choose to make spring rolls and I was very interested in making spring rolls because I have never made them before. It was really easy to prepare the vegetables, which was carrots, cucumber, parsley, udon noodles, lettuce, and peppers. Next time, I would make the rolls tighter because they were very lose and easy to fall apart. I would also not stack them together after rolling them up, because they clung to each other which made them rip when separating them.

Broccoli Cauliflower Soup

Reflection:

We had the choice between four different kind of soups to make. My group made broccoli cauliflower soup, it was a great experience for me to try out a different kind of soup that I wouldn’t normally make. This soup is made from carrots, celery, onion, garlic, broccoli, cauliflower, and potatoes. We also made homemade rustic bread, that goes well with are soup. The food turned out great and I would make this again.

Buddha Bowl

Buda Bowl – A dish full of vegetables, Udon noodles, cucumbers, tomatoes, avocado, hummus, fried egg, and shredded roasted carrots. It was a colourful mixture of raw and roasted vegetables. I made this as I was going because I missed the planning of this lab. I didn’t face any challenges. We had a variety of vegetables to choose from.

Indian Soup

This Indian soup was a broth based soup. It had lots of vegetables and was very flavourful from the curry powder, chili, and cayenne. This lab was suppose to be a broth based soup but I think this soup would’ve tasted better blended. Next time I would personally not add as much spice because I’m not a fan of spice. This was a great experience to make an Indian inspired soup because I have never made a soup like this.

Chicken Salad Sandwich

Chicken Salad Sandwich – This sandwich had avocado, chicken, spinach, cucumber, green onions, almonds, mayo, carrots, dill, celery, dijon mustard, and chopped parsley. I missed the planning of this lab so I had to make this sandwich on the spot. I made a similar sandwich last year in class, so I had an idea of what I wanted my sandwich to taste like. The bread was a little hard, next time I wouldn’t toast it for as long as I did. It was a little different then what I would make because of the dijon mustard and dill.