Reading log: Procedure text

Extensive Reading

Reading log: Procedure text.

Instructions:

1.      Topic for meeting 12 is Procedure

2.      You are required to read it at least 3 texts each day

3.      You may read it from https://www.delish.com/cooking/g2150/comfort-food// or other sources that you find

4.      After you read, write the report as the followings.

 

Day 1 Friday May 21, 2021
Time	08:00 – 09:10 am
Title	1. Pumpkin Chocolate Chip Cookies.
	2. Easy Homemade Churros.
	3. Challah Bread.
Sources	https://www.delish.com/cooking/g2150/comfort-food/
Materials/ingredients	1)      Pumpkin Chocolate Chip Cookies.   2 1/4 c. all-purpose flour 1 tsp. baking soda 1 tsp. pumpkin pie spice 1/2 tsp. kosher salt 1 c. (2 sticks) unsalted butter, softened 3/4 c. packed brown sugar 1/2 c. granulated sugar 3/4 c. pumpkin purée 1 large egg 2 tsp. pure vanilla extract 2 c. semi-sweet chocolate chips
	2)      Easy Homemade Churros. FOR THE CHURROS 1 c. water. 6 tbsp. butter. 2 tbsp. granulated sugar. 1 tsp. pure vanilla extract. 1 c. all-purpose flour. 1 tsp. kosher salt. 2 large eggs. Vegetable oil, for frying. Cinnamon sugar.   FOR THE CHOCOLATE DIPPING SAUCE 3/4 c. dark chocolate chips. 3/4 c. heavy cream. 1 tsp. ground cinnamon. 1/4 tsp. kosher salt.
	3)      Challah Bread. FOR THE DOUGH 1/2 c. lukewarm water. 1 (0.25-oz.) packet active dry yeast. 1/3 c. plus 1 tsp. granulated sugar. 4 c. all-purpose flour. 2 tsp. kosher salt. 1/4 c. vegetable oil. 3 large eggs.   FOR THE EGG WASH 1 large egg. 2 tsp. water. 1 tsp. granulated sugar. Poppy seeds or sesame seeds (optional).
How to make it	1)      Pumpkin Chocolate Chip Cookies -Preheat oven to 375° and line two large baking sheets with parchment paper. -In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. -In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes. -Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
	2)      Easy Homemade Churros.   -Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes. -To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip. -In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from piping bag. -Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack. -Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine. -Serve churros with chocolate dipping sauce.
	3)      Challah Bread. -In a small bowl or measuring cup, combine lukewarm water, yeast, and 1 teaspoon sugar. Let sit until foamy, about 5 minutes. -In the bowl of a stand mixer fitted with the dough hook, add flour, remaining ⅓ cup sugar, and salt and whisk to combine. Add yeast mixture, oil, and eggs and mix on medium speed until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes. Dough will still be slightly sticky. -Place dough into a greased bowl and let rise, covered, until doubled, 1 ½ to 2 hours. -Line a large baking sheet with parchment paper. On a lightly floured surface, remove dough and divide into 3 equal pieces. Roll each piece into a 20” long rope, about 1” wide. Place ropes onto prepared baking sheet and pinch tops together and tuck under. Wet your hands lightly to help pinch together, if necessary. -Braid dough into one long rope. Pinch bottom ends together and tuck under braid. Cover with a kitchen towel and let rise until an indention remains after poking the dough and almost doubled, about 1 hour. -Preheat oven to 350°. Beat egg, water, and sugar together and brush over risen dough. Sprinkle with poppy seeds or sesame seeds, if desired. Bake until bread is golden, 25 minutes. Let cool to room temperature before slicing.
New vocabulary found	Tsp, kosher, parchment pepper, piping, cinnamon, greased, sprinkle, yeast, dough.
Comments	-

 

Day 2 Saturday May 22, 2021
Time	08:00 – 09:10 am
Title	1. Copycat Chick-fil-A Nuggets.
	2. Homemade Shoyu Ramen.
	3. Best-Ever Borsht.
Sources	https://www.delish.com/cooking/g2150/comfort-food/
Materials/ingredients	1)      Copycat Chick-fil-A Nuggets. FOR THE CHIK-FIL-A SAUCE 1/4 c. barbecue sauce. 3 tbsp. mayonnaise. 1 tbsp. Dijon mustard. 1 tbsp. yellow mustard. 2 tsp. honey.   FOR THE NUGGETS 3 large chicken breasts, chopped into irregular bite-size pieces. 1 1/2 c. pickle juice. 4 garlic cloves, smashed and peeled. Kosher Salt. Freshly ground black pepper. Large eggs. 1/2 c. whole milk. 1 1/2 c. all-purpose flour 3 tbsp. powdered sugar. 2 tbsp. paprika. 1 tbsp. garlic powder.
	2)      Homemade Shoyu Ramen. FOR CHICKEN DASHI (STOCK) 8 c. low-sodium chicken broth. 16 dried shiitake mushrooms. 30 g kombu (kelp), about a 10" square piece. 20 g dried bonito flakes (about 2 c. loosely packed).   FOR TARE AND CHASHU (MARINADE AND PORK) 1 1/4 c. low-sodium soy sauce. 1 1/4 c. mirin. 1/2 c. sake. 1 1/2 c. water. 1/4 c. granulated sugar. 2 tbsp. packed brown sugar. 1 2" piece fresh ginger, sliced. 3 cloves garlic, peeled and smashed. 3 green onions, halved. 1 lb. pork belly, skin on, cut into 2"-wide strips.   FOR NITAMAGO (MARINATED EGGS) 4 cold large eggs. 2 1/2 c. reserved chashu-tare liquid.   FOR GARLIC LA-YU (CHILI OIL) 8 cloves garlic, sliced. 1/2 c. canola oil. 1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes. 2 tsp. sesame seeds.   FOR EACH SERVING 4 oz. fresh ramen noodles. 1 1/2 c. chicken dashi. 2 reserved shiitake mushrooms, sliced. 3 tbsp. or more tare, to taste. 2 slices chashu. 1 nitamago, halved. 1 green onion, white and light green parts only, very thinly sliced 2 tsp. la-yu. Nori (optional).
	3)      Best-Ever Borsht. 1 tbsp. butter. 1 tbsp. extra virgin olive oil. 1 medium yellow onion, chopped. 2 medium carrots, peeled and diced. 2 celery stalks, diced. 2 garlic cloves, minced. 1/2 tsp. paprika. 1/2 tsp. caraway seeds. 1 lb. beets (about 6 medium beets), peeled and chopped into 1" pieces. 1 large (or 2 small) Russet potato, peeled and chopped into 1" pieces. 2 bay leaves. 1/2 medium green cabbage, sliced. Kosher salt. Freshly ground black pepper. 1/4 c. freshly chopped dill, plus more for serving. Juice of 1/2 lemon. Sour cream, for serving.
How to make it	1)      Copycat Chick-fil-A Nuggets. FOR THE CHICK-FIL-A SAUCE -In a small bowl, whisk together barbecue sauce, mayo, dijon, yellow mustard and honey. Set aside.   FOR THE NUGGETS -To a large plastic bag, add chicken pieces, pickle brine, garlic cloves, a big pinch of salt, and 8 to 10 grinds of black pepper. Massage marinade over the chicken so that it is totally distributed. Refrigerate for at least 2 hours and up to 6. -When chicken is nearly finished marinating, add enough oil to fill a large, heavy-bottom pot about halfway. Place pot over medium high heat and let oil come up to 350º. -While the oil is preheating, create the wet and dry dredge. In a medium bowl whisk together 2 eggs and milk then season with salt and pepper.  In another medium bowl whisk together flour, powdered sugar, paprika, garlic powder, 1 tablespoon salt and 2 teaspoons black pepper. Drizzle 2 to 3 tablespoons of the egg mixture over the flour then, using your hands or a fork, distribute it through the flour to create little clumps and crumbs. This will create little crunchy bits on the chicken. Set both bowls aside until ready for frying. -Remove chicken from the plastic bag and discard marinade. Pat chicken totally dry and season thoroughly with salt and pepper. Working in 2 to 3 batches, coat chicken pieces in egg mixture. Toss chicken in spiced flour mixture until fully covered. Shake Nuggets lightly to dislodge any loose flower or breading, then drop them in oil. -Using tongs or a spider, separate the nuggets once they’ve been added to the oil. Fry for 2 to 3 minutes or until the nuggets are golden brown and cooked through. Move finished nuggets to a paper towel lined plate to drain then season with salt. (Do not start dredging and breading the next batch until the prior batch has totally finished.) -Serve immediately with Copycat Chick-Fil-A Sauce and other dipping sauces.
	2)     Homemade Shoyu Ramen. MAKE DASHI (STOCK) -In a medium saucepan over medium heat, bring chicken broth to a bare simmer. Remove from heat and let cool 2 minutes. Add in mushrooms and kombu (kelp) and let steep 5 minutes. Then, add in bonito and let steep 5 more minutes. Strain and save solids for nitamago process and serving. -Store dashi chilled, up to 1 week.   MAKE TARE AND CHASHU (MARINADE AND PORK) -In a medium saucepan over medium heat, bring all ingredients except pork to a low simmer and reduce heat to low. -Meanwhile, in another medium pot over medium heat, bring pork and 6 cups water to a low simmer. Drain immediately and gently rinse pork. Place pork in tare pot and bring to a simmer. Cover and continue to cook on low until tender, turning pork occasionally, about 1 hour 20 minutes. -Let cool for 20 minutes, then strain and reserve liquid for serving. Refrigerate pork and remaining liquid separately. Slice pork before serving, lightly torched, if desired.   MAKE NITAMAGO (MARINATED EGGS) -In a medium saucepan over high heat, bring 6 cups water to a rolling boil. Carefully prick rounded bottoms of each egg with a pin. Gently lower eggs into pot with a slotted spoon, then reduce heat to medium-low and simmer eggs for 6 minutes. Drain. -Transfer eggs to an ice bath and let rest for 5 minutes. Thoroughly crack eggshells very gently, knocking one egg against another, then return to ice bath for 10 more minutes. Peel carefully. -Place eggs in a medium bowl and pour reserved pork-marinade liquid over. Weigh down eggs with reserved spent kombu (kelp) to fully immerse in liquid. Let marinate in the refrigerator for at least 4 hours, up to 12 hours.   MAKE GARLIC LA-YU (CHILI OIL) -In a small saucepan over the lowest possible heat, simmer garlic in oil until tender and translucent, stirring occasionally, about 15 minutes. Keep the heat level low enough to avoid frying the garlic. -Remove from heat and immediately stir in chili. Let rest 2 minutes, then stir in sesame. -Once completely cool, store refrigerated in a closed container for up to 2 weeks.   TO SERVE -In a pot of salted boiling water, cook ramen, stirring with tongs or chopsticks until al dente, about 1 minute. (If using instant ramen, discard seasoning packet and follow packet instructions to cook until al dente.) Drain well. -In a small saucepan over medium heat, warm dashi and shiitake until barely simmering. Cook for 1 minute and remove from heat. Set shiitake aside. -Add dashi, tare, and noodles to serving bowl. Top with chashu, nitamago, shiitake, green onion, a drizzle of la-yu, and nori, if using.
	3)      Best-Ever Borsht. -In a large pot over medium heat, heat butter and oil until butter is melted. Add onion, carrots, and celery. Cook until soft, about 6 minutes. -Add garlic, paprika, and caraway seeds. Cook until fragrant, about one minute. Add 6 cups of cold water, beets, potatoes, and bay leaves to the pot. Bring to a boil, then reduce to a simmer and cover. Cook 15 minutes, then add cabbage. Season with salt and pepper. Cover and let simmer 5 minutes more, or until vegetables are tender and cabbage has softened. -Turn off heat and stir in dill and lemon juice. Taste and season with more salt and pepper if needed, and remove bay leaf. Ladle into bowls and serve with a dollop of sour cream.
New vocabulary found	Tsp, tbsp, kosher, parchment pepper, piping, cinnamon, greased, marinating, celery, dough, simmer etc.
Comments	-

 

Day 3 Sunday May 23, 2021
Time	08:00 – 09:10 am
Title	1. Air Fryer Cinnamon Rolls.
	2. Best-Ever Flan.
	3. Tres Leches Cake.
Sources	https://www.delish.com/cooking/g2150/comfort-food/
Materials/ingredients	1)      Air Fryer Cinnamon Rolls. FOR THE ROLLS 2 tbsp. melted butter, plus more for brushing. 1/3 c. packed brown sugar. 1/2 tsp. ground cinnamon. Kosher salt. All-purpose flour, for surface. 1 (8-oz.) tube refrigerated Crescent rolls.   FOR THE GLAZE 2 oz. cream cheese, softened. 1/2 c. powdered sugar. 1 tbsp. whole milk, plus more if needed.
	2)      Best-Ever Flan. 1 3/4 c. heavy cream. 1 c. whole milk. 1 tsp. pure vanilla extract. Pinch kosher salt. 1 1/2 c. granulated sugar, divided. 3 large eggs. 3 large egg yolks.
	3)      Tres Leches Cake. FOR THE CAKE Cooking spray. 1 1/2 c. all-purpose flour. 1 1/2 tsp. baking powder. 1/2 tsp. kosher salt. 5 large eggs, separated. 1 1/4 c. granulated sugar, divided. 1 tsp. pure vanilla extract. 1/2 c. milk. 1/4 c. melted butter, cooled.   FOR THE FILLING 1 (14-oz.) can sweetened condensed milk. 1 (12-oz.) can evaporated milk. 1/2 c. milk. 1 tsp. pure vanilla extract.   FOR THE WHIPPED CREAM 2 c. heavy cream. 1/2 c. sugar.   FOR SERVING 1/4 c. cinnamon-sugar. Sliced strawberries.
How to make it	1)      Air Fryer Cinnamon Rolls. -Make rolls: Line bottom of air fryer with parchment paper and brush with butter. In a medium bowl, combine butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy. -On a lightly floured surface, roll out crescent rolls in one piece. Pinch seams together and fold in half. Roll into a 9"-x-7" rectangle. Spread butter mixture over dough, leaving 1/4-inch border. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 6 pieces. -Arrange pieces in prepared air fryer, cut-side up, spaced evenly. Set air fryer to 350°, and cook until golden and cooked through, about 10 minutes. -Make the glaze: In a medium bowl, Whisk cream cheese, powdered sugar, and milk together. Add more milk by the teaspoonful, if necessary, to thin glaze. -Spread glaze over warm cinnamon rolls and serve.
	2)      Best-Ever Flan. -Preheat oven to 350°. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla, and salt. -In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. (Don't worry if the sugar hardens at this point! It will melt down while baking.) Place ramekins in a large baking dish. Whisk eggs, egg yolks, and remaining ½ cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about ½ cup each. -Pour enough hot water into baking dish to come halfway to top of ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes. Transfer ramekins to a cooling rack and let cool completely, about 2 hours. If not serving right away, cover with plastic wrap and chill in the refrigerator until ready to serve. -When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate with a shallow rim, shake gently to release flan, and remove ramekin.
	3)      Tres Leches Cake. -Make the cake: Preheat oven to 350° and grease a 9"-x-13" baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt. -In another large bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside. -In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form. -Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into middle of cake comes out clean, 30 minutes. Let cool. -Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over cake, then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour. -When ready to serve make whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.
New vocabulary found	Tsp, tbsp, kosher salt, cinnamon, greased, beaters, toothpick, whipped, sprinkle, etc.
Comments	-

 

Day 4 Monday May 24, 2021
Time	08:00 – 09:10 am
Title	1. Best-Ever Beef Stew.
	2. Best-Ever Homemade Pizza.
	3. Classic Beef Stroganoff.
Sources	https://www.delish.com/cooking/g2150/comfort-food/
Materials/ingredients	1)      Best-Ever Beef Stew. 1 tbsp. vegetable oil. 2 lb. beef chuck stew meat, cubed into 1" pieces. 1 tbsp. extra-virgin olive oil. 1 onion, chopped. 2 carrots, peeled and cut into rounds. 2 stalks celery, chopped. Kosher salt. Freshly ground black pepper. 3 cloves garlic, minced. 1/4 c. tomato paste. 6 c. low-sodium beef broth. 1 c. red wine. 1 tbsp. Worcestershire sauce. 1 tsp. dried or fresh thyme leaves. 2 bay leaves. 1 lb. baby potatoes, halved. 1 c. frozen peas. 1/4 c. freshly chopped parsley, for garnish.
	2)      Best-Ever Homemade Pizza. FOR THE DOUGH Cooking spray. 1 1/4 c. lukewarm water. 1 tbsp. granulated sugar. 1 (1/4-oz.) packet active dry yeast (2¼ tsp.) 3 c. all-purpose flour. 2 tsp. kosher salt. 1/4 c. extra-virgin olive oil.   FOR THE PIZZA Extra-virgin olive oil, as needed. 1/4 c. cornmeal, divided. 1 c. marinara, divided. 16 oz. fresh mozzarella, thinly sliced, divided. Fresh basil leaves. Pinch red pepper flakes.
	3)      Classic Beef Stroganoff. 1 (12-oz.) package egg noodles. 2 tbsp. butter. 1 tbsp. vegetable oil. 1 lb. sirloin, cut into 1" pieces. Kosher salt. Freshly ground black pepper. 2 tbsp. extra-virgin olive oil, divided. 1 lb. baby Bella mushrooms, thinly sliced. 1/2 large onion, chopped. 2 cloves garlic, minced. 2 tsp. fresh thyme leaves. 1 tbsp. tomato paste. 4 c. low-sodium beef or chicken broth, divided. 2 tsp. dijon mustard. 1 tsp. Worcestershire sauce. 2 tbsp. cornstarch. 2 tbsp. sour cream, plus more for serving. 2 tbsp. freshly chopped parsley.
How to make it	1)      Best-Ever Beef Stew. -In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. -In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. -Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. -Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes. -Add potatoes and simmer, covered, until potatoes are tender, 15 minutes. -Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garnish with parsley.
	2)      Best-Ever Homemade Pizza. -Grease a large bowl with cooking spray. In a small bowl add water and sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes. -In another large bowl, add flour, salt, and oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined and a shaggy dough begins to form. Knead against sides of bowl until dough starts to come together, then turn onto your work surface and knead, adding a pinch of flour if needed, until it feels elastic and only slightly tacky, 5 minutes. Form into a tight ball, place into prepared bowl, and cover with a clean dish towel. Let rise in a warm spot in your kitchen until doubled in size, about 1 hour and 30 minutes. -Gently punch down dough, then divide in 2, and roll into balls. At this point, you can freeze one, or make two pizzas. Let dough balls rest as you preheat oven to 500° and grease a large baking sheet with olive oil. -Sprinkle all over with 2 tablespoons cornmeal. On your work surface, gently flatten one ball of dough and roll with a rolling pin (or stretch with your hands) until about 12” in diameter (as thin as you can). Carefully transfer to prepared baking sheet and brush dough all over with oil. Then, add your 1/2 cup sauce to middle of dough and spread outwards with a spoon or ladle, leaving about 1” for the crust. Top with half the slices of mozzarella. Bake until crust is golden and cheese is melty, about 15 minutes. -Top with fresh basil leaves, a drizzle of olive oil, and red pepper flakes. -Repeat with remaining dough and toppings for second pizza.
	3)      Classic Beef Stroganoff. -Cook egg noodles: Prepare egg noodles according to package instructions and toss with butter while still hot. -Cook beef: In a large skillet over medium-high heat, heat vegetable oil. Working in batches if necessary, add beef and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Remove beef and place in a large bowl. -Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with beef. -Add remaining olive oil and add onion. Cook until tender, 6 minutes. Add garlic, thyme, and tomato paste and cook until fragrant, 2 minutes more. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce and bring to a simmer. -Make cornstarch slurry: In a small bowl, whisk cornstarch into remaining 1/2 cup broth until completely smooth. Pour cornstarch slurry into skillet and continue to simmer until thickened by about. half, 10 to 12 minutes. Remove from heat and stir in mushrooms, beef, and sour cream. Season with salt and pepper. -Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley before serving.
New vocabulary found	Tsp, tbsp, kosher salt, dollop, shallow bowl, casserole dish, parsley, marinara, shredded, dough, simmer, fragrant, etc.
Comments	-

 

Day 5 Tuesday May 25, 2021
Time	08:00 – 09:10 am
Title	1. Easy French Onion Soup.
	2. Fried Lasagna.
	3. Classic Lasagna.
Sources	https://www.delish.com/cooking/g2150/comfort-food/
Materials/ingredients	1)      Easy French Onion Soup. 4 tbsp butter. 3 large white onions, thinly sliced into half moons. 2 tbsp. all-purpose flour. Kosher salt. Freshly ground black pepper. 1/2 c. white wine. 2 c. low-sodium chicken stock. 4 c. low-sodium beef stock. 8 sprigs fresh thyme, plus more for garnish. 8 baguette slices. 1 c. grated Gruyère.
	2)      Fried Lasagna. Cooking spray. 10 lasagna noodles, cooked according to package directions. 1 oz. (15-oz.) container ricotta. 4 large eggs, divided. 2 cloves garlic, minced. Kosher salt. Freshly ground pepper. 1 c. shredded mozzarella. 1/2 c. all-purpose flour. 2 c. Italian bread crumbs. Vegetable oil, for frying. Marinara sauce, warmed, for dipping.
	3)      Classic Lasagna. 3/4 lb. lasagna noodles. 1 tsp. extra-virgin olive oil, plus more for drizzling. 2 lb. ground beef. 4 cloves garlic, minced. 2 tsp. dried oregano. Kosher salt. Freshly ground black pepper. 2 (32-0z.) jars marinara. 16 oz. whole milk ricotta. 1/2 c. freshly grated Parmesan, divided. 1/4 c. chopped parsley, plus more for garnish. 1 large egg. 2 lb. sliced mozzarella.
How to make it	1)      Easy French Onion Soup. -In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 25 minutes. Add flour and cook 1 minute until no longer raw. Season with salt and pepper, then add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to medium and simmer 15 minutes. Season with salt and pepper and remove thyme. -Preheat broiler to high. Place 2 baguette slices on a large baking sheet and top each slice with 2 tablespoons cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute. -Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.
	2)      Fried Lasagna. -Grease a large baking sheet with cooking spray. Place cooked lasagna noodles in an even layer on top. -In a medium bowl, stir together ricotta, 1 egg, and garlic and season with salt and pepper. Spread on each lasagna noodle and sprinkle with mozzarella. -Fold each lasagna noodle three or four times to create a square. Freeze on prepared baking sheet until firm, 30 minutes. -When ready to cook, put flour, remaining 3 eggs, and bread crumbs in three separate shallow bowls. Whisk eggs until beaten and season bread crumbs with salt and pepper. Working in batches, dredge lasagna squares in flour, then dip in eggs, and finally toss in bread crumbs to coat. -In a large deep-sided skillet over medium heat, heat 1 1/2 inches oil until shimmering (about 350°). Using tongs, add 3 or 4 lasagna squares and cook until golden, 2 to 3 minutes per side. Drain lasagna squares on a paper towel–lined wire rack. Repeat with remaining lasagna squares. -Serve with marinara.
	3)      Classic Lasagna. -Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together. -Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon. Remove from heat and drain fat. Return beef to skillet and add garlic and oregano and cook, stirring, for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through. -Combine ricotta, 1/4 cup Parmesan, parsley, and egg in a large mixing bowl and season with salt and pepper. Set aside. -In a large casserole dish, evenly spread a quarter of the meat sauce across the bottom of the dish, then top with a single layer of lasagna noodles, a layer of ricotta mixture, a single layer of mozzarella, and a layer of meat sauce. Repeat layers, topping the last layer of noodles with meat sauce, Parmesan, and mozzarella. -Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes. -Garnish with parsley before serving.
New vocabulary found	Tsp, tbsp, kosher salt, shallow bowl, casserole dish, parsley, marinara, shredded , etc.
Comments	-