Posted in /Cooking/Breads on Sunday, February 10, 2019
A Piadina, is a simple Italian flatbread that closely resembles a flour tortilla. The bread is served folded in half over fresh fillings of thinly sliced meats, soft cheeses, and leafy greens. It was made quickly during my grade 11 class and they had time to enjoy it before the bell rang.
Yield: 4 flatbreads
Posted in /Cooking/Entrees/Poultry on Sunday, February 10, 2019
This is a classic French chicken dish of chicken braised so well it pulls apart beautifully.
I enjoyed how there was only a small amount of prep for this recipe than then you pop it in the oven and leave it for two hours. Matt helped with the prep so it went even faster, this was great as I was getting some school work done...on a Sunday! He is a wonderful hubby and also made the mashed potatoes, he really is the king of mashed potatoes! While eating the meal he told me that this was a top 10 recipe and we need to make it again soon!
Make sure you follow Julia Child's advice and sample your wine. If you're cooking with wine, it should be wine you would also drink. If the wine isn't good enough to drink it isn't good enough to cook with. Cooking will not improve the wine's flavour or the meal's!
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Posted in /Cooking/Side_Dishes/Salads on Tuesday, February 05, 2019
This is one of the first labs I do with my grade 10s. They love it...even though there are "beans" in it! I use this one because it has meat and veggies, so there is the possibility of cross-contamination. So far (knock-on-wood) I have not had a single student cut their veggies on the same cutting board as they're meat!
Yield: 4 Salads
Posted in /Cooking/Side_Dishes on Sunday, February 03, 2019
Every once in a while I have a few extra minutes (or I plan in a few extra minutes) which lets me make these amazing juicy and crisp potatoes. I've eaten them at Greek restaurants for years but until recently didn't make them at home because they're time consuming. And while the time issue hasn't changed, my desire to make these at home has!
Posted in /Cooking/Entrees/Seafood on Friday, February 01, 2019
It's a little harder to check for doneness with the nick and peak method but that's ok.
