Author: Shaylah

Dinner Home-Lab

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My Reflection

The main course of my dinner home-lab was lemon and roasted garlic asparagus and chicken with smashed potatoes and a caesar salad. For dessert made a lave cake for my family but unfortunately forgot to take pictures. The smashed potatoes were par-cooked, smashed, then baked. They were drizzled with olive oil, lemon juice, and Italian seasoning. The asparagus and chicken were sauted separate and then simmered together in a garlic, butter, lemon juice and zest, a little bit of brown sugar and chicken stock. This gave the chicken a nice glaze and the asparagus a crispy outside. I made a classic caesar salad with iceberg lettuce, dressing, parmesan cheese, and croutons. After dinner we had a slice of a chocolaty, rich lave cake with a scoop of ice cream. My dinner home-lab went better then i expected because I felt like one dish would be ready before the others and would get cold but I was able to time it properly and it was all ready almost at the same time.

Breakfast Home-Lab

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My Reflection

My crepes turned out so well. They were golden brown and they were nice and thin. The crepes were even and they were not too sweet. This was first time making crepes and I believe I did a wonderful job because this can be a complex breakfast. As well as I made poached eggs and bacon for my family. They all really enjoyed this lab and I enjoyed making it for them.

I also made a strawberry smoothie with orange juice and vanilla yogurt. This smoothie was perfectly smooth and was the perfect balance of tang and sweetness.

Apple Skillet Cake

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My Reflection

My partner Emma and I made an apple fanned out skillet cake with cinnamon and brown sugar. The cake was a flour mixture and it was the quick-bread method; because we used baking soda and baking powder instead of yeast. The apples were sliced super thinly to layer on top of the cake and sprinkled lightly with cinnamon sugar on the top to caramelize and to add more flavour and candy the apples. This lab really put me to the test because I can be a power-house sometimes, but I took a step back and Emma made the entire cake and I was in charge of slicing the apples very thinly. I knew this was going to be a hard task for me but I would ask her if she needed help or if she was doing okay, so we built teamwork and trust in each other. Our cake turned out to be one of the best cakes in the class and was light and fluffy but still a little bit dense. The warm caramelized apples on the top of the cake tasted delicious together.

Snowball Greek Cookies

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My Reflection

These Greek Cookies turned out really good for my group. They were soft and crumbly. They kept their semi-perfect ball shape when they baked so it made it easy for us to roll them in icing sugar. These cookies had a mixture of chopped almonds and chopped walnuts. These cookies were made a little different then normal cookies because these cookies needed icing sugar rather then regular sugar.

Homemade California Rolls

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My Reflection

Sushi was very unexpected for our foods class because we had never done anything like this before. I believe it is safe to say everybody (including Ms.Bolli) loved this lab! It was not as hard as I thought it would be. The only thing I wasn’t expecting was how sticky the rice was and how hard it was to put on the seaweed evenly everywhere because it kept sticking to my hands. When I was eventually able to spread the rice everywhere and evenly, I was able to slice up the cucumbers very thinly, and Ms.Bolli had the crab mixture for us. Once I placed a small amount of filling at the end of the rice covered seaweed, I was ready to roll my sushi. The rolling went pretty smooth, the seaweed didn’t stick to the rolling mat cover in plastic wrap. Once we watched a video on how to roll the sushi, it made a lot more sense and I was able to roll the sushi tightly in one try. I would love to make this sushi again because it was so much fun and I really enjoyed this. The sushi tasted so good and was very delicious.

Agnolotti Pasta in a Brown Butter Sauce

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My Reflection

This lab was another lab when we had to make our pasta from scratch. This time we filled the pasta squares with a spinach and ricotta cheese filling. The filling was perfectly seasoned and the pasta was nice and thin. The folds help together well with the egg and water wash that was put in between the edges of the pasta. Our agnolotti squares turned out a little bigger then expected but they still tasted so good.

The brown butter sauce was a nice, light coating for the pasta. We added butter, garlic, red chilli flakes and a little bit of salt and pepper. The butter and the seasonings melted and browned in the pan and then the pasta was added to the sauce. we lightly coated the pasta in the butter sauce and served. It tasted really good together and this is a very simple, light and flavourful sauce for a filling pasta.

Pasta Carbonara

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My Reflection

My pasta carbonara turned out pretty well! We had to hand make our own noodles which was quite the process but was really fun. My noodles turned out way better then I expected! I made angel hair pasta because I prefer thinner pasta noodles. I liked this lab and the process of making the pasta because I don’t believe I will receive another opportunity to make my own pasta like this as my family does not have a machine like this. This lab took a lot of team work because we were all new to making pasta like this. The carbonara sauce was new to me because its a very different was to incorporate the pasta and sauce. I needed help from Ms.Bolli and my pasta was the demo for the class which I did not mind because I did not want to mess it up, but Ms.Bolli did it so well and my pasta carbonara tasted so well and was seasoned perfectly!

Ms.Bolli’s Birthday Bash!

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Overall

Ms.Bolli’s birthday bash was to celebrate her turning 50! aka 25;) In our partners we each made an appetizer and put them on display for other staff to celebrate Ms.Bolli too! This was one of the most amazing and fun labs we have done because we were doing it for more then a grade or experience, we were doing it for on of the best teachers any of us have probably had. She deserved this party and celebration, which we did. Everyone did such an amazing job on their appetizers and everyone who shared this experience with us thought the same thing as well. Happy Birthday Ms.Bolli! Hope you have the best years to come:)

Mini 7 Layer Dip

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My Reflection

The 7 layer dip turned out very well. For the layers, we started with the black bean hummus, salsa, sour cream, homemade guacamole, then to finish off and garnish, there was diced olives, shredded cheese, and green onions. We then added a homemade pita chip. I really enjoyed making this layered dip because I really enjoyed making it look pretty and making sure all of them looked similar and even layers. All these layers were seasoned very well and they all complimented amazingly.

Black Bean Hummus and Homemade Pita Chips

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My Reflection

The black bean hummus didn’t turn out as expected. we roasted the black beans in the hummus with olive oil and spices. We blended the beans together with garlic and cilantro. We had to taste and season multiple times and keep improvising because it was way to think in the beginning.

The pita chips turned out so well! They were crispy, and seasoned very well. The next problem we faced was we did not have enough pita chips for our appetizer hummus but we were able to add it to our other appetizer.