Burritos


Reflection:

This creation was a one off dish where we had variety of ingredients at our hands. The ingredients included a Spanish rice, zucchini, peppers, corn, beans, cheese/feta and a porchetta. This dish was very full of flavour and colour. Some of our methods included meat and rice cookery. We also practiced our knife skills when cutting or slicing the vegetables. I loved this dish! If I were to make this again I would like to attempt making the tortilla from scratch to add some challenge. Overall, this one off dish turned out to be something great.

Shakshuka with Rustic Bread

REFLECTION

For this lab we created shakshuka with homemade rustic bread. This dish is a traditional breakfast in Israel, but can also be ate for lunch. We included a home made rustic bread also. It was cooked in a cast iron pan with tomatoes with fresh spices, sunny side up eggs, and a plethora of veggies. This dish was full of colour and flavour.

The hardest part about this recipe, personally, would be time management and making sure the eggs were perfectly cooked. Since I don’t enjoy runny eggs, I had to make sure that the eggs were perfect for my liking.

For creating the rustic bread, it was fairly easy for me since I have made it many times before. It was soft yet crisp, and tasted delicious. In the end, this dish, as a whole, turned out really great!

Ravioli with Brown Butter Sauce

In senior Foods we created our own ravioli. We made our very own homemade pasta dough with a cheese filling. One of our methods we learned/did was pasta cookery. Included in the cheese filling was ricotta, spinach and a variety of other cheeses.

I was ill when the class was making the dough for the pasta and creating the ravioli. Therefore I made my own ravioli at home. Making it at home I did not feel rushed and was very comfortable in the environment. One of my issues when making the ravioli was there was no one I was able to ask for help. After a while I was able to find my own rhythm and my pasta was successful!

I would definitely make this dish again! Even though it takes a little extra effort, the outcome is great! The pasta was not over or undercooked and had incredible flavors incorporated in the dish. This recipe was a 5/5 for sure!

Risotto & Risotto Balls

REFLECTION:

For this dish we created our risotto then split it in half, than one portion we ate that day, the other half we made deep fried risotto balls for the next . When making the risotto we had to be very meticulous when adding in the liquid to the rice by making sure it was all absorbed before adding in more. Overall our risotto turned out great and had a large variety of flavors! However, i favored the risotto balls. We rolled our left over risotto into golf sized balls then covered them with bread crumbs and parmesan to create a golden coat when we deep fried it. also, we had a a cheese filling in the centre creating a nice surprise when biting into it! I would definitely make these again!!

Deviled Eggs

Reflection:

For this recipe each group got to decided on what they wanted to create for the breakfast buffet. My group chose to do deviled eggs. The hardest part of this process was piping the egg yolk mixture back into the egg. It was hard to make sure each egg had an even amount of the mixture. Otherwise, everything else in the lab went very smoothly!

Spinach Dip with Rustic Bread

Reflection:

For Ms. Bolli’s birthday each group had to make an appetizer to share with teachers and their peers. my group decided to make spinach dip with homemade bread. The spinach dip was creamy and delicious, creating great the epitome flavour. When letting the bread for the dough rest for a day it ended up becoming slightly dry, therefor making the bread dry when done making. This was a mistake that can be easily not be made in the future. Overall this dip turned out to be an amazing appetizer and a great hit!

Buddha Bowl


Reflection:

We got the opportunity ti create our very own Buddha bowl, that incorporates proteins, veggies and grains, creating a very vegetarian based meal. Some of the things I included in my buddha bowl were things such as: roasted carrot, apple, feta, brown rice, zucchini and much more. This was a very simple dish to make and would highly recommend it for anyone who wants a quick lunch on the go! It was colourful, bright and tasted delicious!

Halloween Dessert

Reflection:

For Halloween, we got the chance to create a halloween inspired dessert. I decided to make mini red velvet cupcakes with cream cheese frosting. These cupcakes turned out moist, soft and delectable, with the cream cheese frosting enhancing the cupcake as a whole. One thing I could work on for next time is dealing with the red food colouring. When making the cupcakes I added in a bit to much food dye, making them darker then intended. Otherwise, this was a very tasty dessert!

Chicken Salad Sandwich

Reflection:

For this recipe we created our own chicken salad to make into a sandwich. We were left free with our ingredients in the sandwich, except for lemon, mayo and chicken as our main base ingredients. I decided to create similar flavours to a Waldorf chicken salad. Luckily, I was able to match the flavours fairly well. For next time I would try making a home made bread, to add more difficulty to the recipe.

Broccoli Cauliflower Soup

Reflection:

This Broccoli Cauliflower soup was perfectly creamy and delicious. The dish had great flavours and was very rich, which made it the perfect cream soup. To fully create the soup we had to puree it to make it combined. It was interesting to do because we got to decide how chunky or smooth we wanted it. Overall, this was a great soup and I would happily make it again.