Oravella et Labora

Saturday, July 2, 2011

Saturday was the day when we cooked for the Grand Buffet.

My team was given the Grilling & the Appetizers to prepare.

So, we made the Italian Chicken again, we also made Southwestern Steak, Beet Chips, Falafel, and Corn Fritters.

It was a wonderful last day!

My Group : )

Chef Koob and I : )

Wednesday, June 29, 2011

Day four was AMAZING!!
On the Menu: Mediterranean Falafel
Roasted Red Pepper Hummus
Mint-Cucumber Yogurt
Grilled Italian Chicken
Grilled Beet Chips

Starting with our Falafel, we toasted the spice blend, added it to our Garbanzo Beans, Onion, Garlic, Cilantro, and blended them in a food processor.
When it was the right consistency, we scooped it onto cookie sheets, and put the pans in the freezer. Once the mixture was firm, we breaded, and fried the falafel. Suprisingly yummy!!

Second, we learned how to roast a Red Pepper, shockingly easy!!
After I skinned it, and removed the seeds, I added it to the food processor, along with; Garbanzo Beans, Lemon Juice, Thini Paste, EVOO, Salt, and White Pepper. SO GOOD!!!

Third we made our Mint-Cucumber Yogurt. Very simple, it's just Plain Yogurt, Cucumber, Mint, Honey, Lemon Juice, Salt, and White Pepper. This is one of my favorite foods =)

Fourth, we marinated our Chicken.
My team decided to make an Italian Chicken. It had Oregano, Basil, Garlic, EVOO, S&P, Balsalmic Vinegar, and of course Chicken. We grilled this after it had marinated about a half hour. Delicious!!

Fith, we made Beet Chips. I cut the beets into wedges, marinated them in EVOO, Cilantro, Garlic amd S&P. Once they were marinated, I put them on the grill, where they promptly turned completely black. I was VERY relieved to find out that it was just the sugars in the Beets caramelizing, needless to say I was quite relieved.... I really didn't expect to like them, but I did!!

Cincinnati Day 3

Saturday, June 25, 2011

On Thursday, we tackled an entree, three sides and a dessert. We made Layered Enchiladas, Pico de Gallo, Guacamole, Corn Fritters, and Rice Pudding.

First we braised the beef, and made the red sauce for our Enchiladas. Next, we mixed them together, put it into a pan, and baked it for an hour. When it was done baking, we layered it with corn tortillas, and more red sauce, and baked it for another hour.

While it was baking, we made the Pico de Gallo, Guacamole, and the Corn Fritters.

Finally, we got to play with our plating.

My first plate.

(Chef Koob made the sea beans, and her

Sous Chef Thomas made the tortilla chips.)

My second plate because I didn't like the fist plate.....

And well, the Rice Pudding took FOREVER to cook, so it went into the refrigerator overnight......

Kings Island (Day 2)

Friday, June 24, 2011

Wednesday evening we went to Kings Island. =)

I rode The Delirium, The Diamond Back, The Drop Tower, Ivertigo, and my favorite, The Vortex. But, I think that the icing on the cake was getting the Henna on my hand. : )

Cincinnati Day 2

Wednesday, June 22, 2011

Yesterday morning, I was up & ready to drive too class with time to spare. A missed turn, two construction sites later, and I made it just on time.

After we arrived in class, we saw our menu board, on it:

On the menu today: Pear Wontons

Pineapple-Mango Granita

Coconut-Ginger Ice Cream

And Tuilles with Raspberry, Orange, and Pear flavored Canalonian Cream

First, we made our Wonton Filling. It had Japanese Pears, Coconut Milk, and Macadamia Nuts.

I didn't think I'd like them, but I might have a new favorite food!!

Second, we made our Pineapple-Mango Granita. It's ingredients were, Pineapple Juice, Mango Puree, and Simple Syrup. So delicious!

Third, we made Coconut-Ginger Ice Cream. Not my favorite thing to do. Well, actually making the ice cream was fun, but when we tasted it we thought we did something very wrong! As it turns out, we had old, woody, ginger. Apparently it makes all the difference, because old woody, ginger, tastes old and woody. : / Not delicious.

Fourth, we made Tuilles with Raspberry, Orange, and Pear Cannalonian Creme. I love Tuilles :)

The Tuille batter was a very basic, cookie dough.

I got to make my team's Cannalonian Cream, I used Ricotta, Heavy Cream, Raspberry Jam, Pear Extract, Vanilla Extract, and Orange Zest. So Yummy!