During the first week of June, we started on our breakfasts - primarily eggs benedict, everyone did a great job. We finished the week off with a traditional soft creamy French omelette and a breakfast bowl. First off the omelette...not as difficult as one might think, it requires cooking at a lower temperature to prevent the eggs from browning. The secret to a creamy omelette is to use a fair amount of butter, to pour the seasoned scrambled eggs into the small saute pan, and to let the eggs cook low and slow. Use a rubber spatula to help lift the eggs off the bottom and gently fold the omelette as it rolls out of the pan. We finished the week with my favourite, a Breakfast Bowl. This is a great way to use up leftover vegetables, there is no recipe for it, more about technique. I always start by roasting my vegetables at 400F on a cookies sheet, this helps to caramelize the sugars in the veggies and give them a roasty flavour. I do recommend starting with hard root vegetables...potatoes, yams, squash, carrots (anything on hand), once they are soft to pierce - add other vegetables (asparagus, onions, cauliflower, brussels sprouts, peppers) to the pan and cook for an additional 10 minutes. Once the veggies are done, turn the oven off and add a couple of large handfuls of spinach to the sheet and leave it in the oven to stay warm. Prepare your egg as you wish (boiled, poached, fried or scrambled) and top it with the hollandaise I mixed up (from McCormicks package).
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Let's spend a little time letting the other foods class catch up and we will make a few yeasted items. When making breads (yeasted baked items) you must factor in time... it takes more than one hour most of the time. We hinted at it with the bread sticks and our lasagne.... Monday we made pretzels from scratch, slightly reminiscent of Auntie Anne's. Tuesday and part of Wednesday, UBC cinnamon buns and the start of Chef. Friday, we alluded to morning meals with the breakfast puffs (umm kinda like mini donuts). Waffles, yes waffles from scratch, separating the yolks and whipping the whites will help create light, fluffy waffles. these can be served with syrup or berries cooked with a little sugar, lemon juice and cornstarch to thicken. Looking for a challenge? Hollandaise sauce from scratch... as you saw in class, it's not as easy as we think. I think the key to creating a smooth velvety sauce is having the water in the double boiler to be on a very light simmer (little bubbles), whipping the yolks with the lemon juice and adding the butter in a SLOW stream constantly whisking. We watched a couple of videos showing how to make eggs bennie, poached eggs, craggy muffins and a choice of protein (back bacon or smoked salmon). Traditional eggs Benedict have a soft poached egg, however I am picky and like my eggs cooked a little longer. Make what you want, try...just remember to document AND reflect upon your learning in your blog!!!!! Keep in mind, when I made the hollandaise, it was similar to Gordon Ramsay's, however I used lemon juice instead of the vinegar both work you need the acid. Please remember - Your website is to show YOUR learning in this class, I do not want to re-read what your partners wrote. I am not concerned if things fail, thats ok, I just want you to learn from those mistakes...today no matter what technique was tried, the hollandaise failed. USE YOUR TIME WISELY, we only have 3 weeks of school left and 2 days with the laptops.
We are finishing our pasta unit with a salad. Typical pasta salads will traditionally have macaroni, cheese and mayonnaise, this recipe is made with rice shaped pasta with a greek salad flair. Light and fresh with crunchy vegetables and a vinaigrette dressing, it's best served the next day after marinating.
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