AHA Moment

AHA!
It was my last week in my cooking class today and I was so sad to know that. But I am going to take what i learned all semester and make sure that I grow as a cook. I loved this class and if anyone is ready to cook in the kitchen its me! My mom is going to be so happy for me to be able to cook right in front of her and i cant wait to be able to teach the teacher!

Last day of Class! Sweet Endings

 This last day was a crazy sad amazing day! I had a fun day and an amazing experience in this class. It was rough and stressful at times but it was such a great experience and I wish I could take it again! But when one adventure ends a new one begins!

Prep day!

We made all the Creme Brulee and this was our last event so we had to make sure it was perfect! We put all the creme in our bowls that we cook in the oven. But when it was cooking it took too long which means that something went wrong with the recipe. We had to start from scratch because it says 8 1/4 which we thought meant 8 eggs but it was 8 1/4 ounces. so reading your instructions is what you need to be able to make sure what you make comes out right.

AHA Moment!

AHA!
This week I learned a lot of on how to get pre prepped for event day! It was a moment to step up my game before anything. Its a nice way to know that we can always do more than people except from us. So when you start a recipe you have to step up your game and make sure you have all the exact ingredients before starting.

Last class before our last prep day

tl Lets learn about eggs! Today we learned how to cook an omelet, poach an egg and to make them sunny side up. I find the poaching an egg to be weird and unique. It tasted like an okay egg but the way of cooking the egg was a weird way of cooking. When its cooking it looks like a white parachute that is above the yolk part of the egg.

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AHA Moment!

I had an amazing time with our Pasta Event and who knew that Pasta is so amazing when its from scratch. I mean i guess anything is better homemade. I had wish sometime this class wasn't coming to the end because once our last even is done than were done with the class which makes me so sad! I am and have had an amazing time with this crazy adventure in this crazy class! I cant wait for our last event day though because will be making the creme brulee!

Pasta Pooluza

Its pasta day folks and today my group has made reginette pasta with arrabiata sauce, Which in English means the Angry Queen so to go with our Angry Birds theme where we show off our amazing birthday party table with a catapult that can shoot our amazing Vegetable Balls to also go with our theme! If you want the vegetable ball recipe here you go! Mostly everyone really enjoyed them but we did need to cook the lentils a little longer than we did!

Vegetable Balls Recipe and Directions

INGREDIENTS

1. • 2 cups lentils
   • 1/4 cup plus 2 tablespoons olive oil
   • 1 large onion, chopped
   • 2 carrots, chopped
   • 2 celery stalks, chopped
   • 1 garlic clove, minced
   • 1 tablespoon chopped fresh thyme
   • 2 teaspoons salt
   • 3 tablespoons tomato paste
   • 8 ounces Button Mushrooms, wiped clean and sliced
   • 3 large eggs
   • 1/2 cup grated Parmesan cheese
   • 1/2 cup bread crumbs
   • 1/2 cup chopped fresh parsley
   • 1/4 cup finely chopped walnuts

PREPARATION

1. 1. Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
   2. Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
   3. Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
   4. Preheat the oven to 400°F.
   5. Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
   6. Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch of space between the balls and place them in even rows vertically and horizontally to form a grid.
   7. Roast for 30 minutes, or until the meatballs are firm and cooked through.
   8. Allow the meatballs to cool for 5 minutes in the baking dish before serving.