I feel as if caramelized onions are universally loved. Or maybe I just love them so much and that’s why I feel this way? Regardless, they’re delish.
I took a BIG risk today. In my second level class we do yeast as an entire UNIT, so when we make our bbq chicken pizza the kids are well-versed in kneading and water temps.
So, today is our “transition” from dairy to meat. When I taught the manicotti lesson I explained that if you like lasagna, ravioli and stuffed shells then you’d love manicotti, since it’s basically the same thing in a varied form. Same as enchiladas. If you like tacos, burritos, taquitos, quesadillas, etc, you will like...
This is an ATK (America’s Test Kitchen) recipe that has become my go-to mac and cheese. You make a classic cheese sauce, starting with the roux (equal parts fat and flour) but the small additions here of minced garlic, cayenne and dry mustard give it a fantastic flavor. The sauce to noodle ratio is...
Continuing with the dairy unit. Last week we got down with the Italian trinity (parm, mozz, ricotta) and today we met some Mexican/southwestern cheeses.
I adapted this recipe from my fave granola recipe (which is, I think, listed on this site). The original recipe calls for more allspice than cinnamon (did you know that allspice comes from the ground berries of the evergreen tree?).
Happy kids today in my 1st pd. Essentials of Cooking class!
It DOES seem like we’ve been doing a lot of breakfast. As I’ve said, we are in a “kitchen utensils and appliances” unit: an intro of sorts.