For my final project I decided to make garlic bread grlled cheese. Leaving two days early from Jterm, I knew I would be presenting infront of the class and figured it would be a food that we would enjoy. I began the presentation involving the class by calling up volenteers to help me but the garlic butter on the bread and to flip the sandwich.
Ingreedients
1 stick of unsalted butter
3 cloves of garlic
White bread
American cheese
Parsley
Steps to make garlic bread grilled cheese
Garlic butter
Melt the butter and place in a bowl
Mince cloves of garlic and mix with butter
Chop Parsley and mix in bowl
Place the garlic butter at the bottom of heated pan
Spread garlic butter on two slices of bread
Place cheese on bread and cook until golden brown and cheese melted
Marigold Kitchen was extremely fun. We tried multiple meals made by a chef that went to EA. I am not a picky eater but i despised everything about mushrooms, But the mushroom soup we had completely changed my view on mushrooms enough for me to try a mushroom later on and actually enjoy it.
At first when I saw we had 2nd graders I didn't think they would be that interested in what we were doing and would just want to eat the cookies. I was wrong because they thoroughly enjoyed putting the ingredients in the bowl and they all enjoyed mixing. They didn't seem to pay attention to the science aspect with the emulsification of the ingredients. We didn't have enough time to let the kids roll the cookie dough into balls like we wanted to but the presentation still went well. Overall the kids stayed interested and enjoyed the cookies.
Recipe:
Directions:
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
We killed it. Quinn and I made a garlic honey chicken over rice topped with green onions. Throughout the presentation we involved the kids with mixing the correct amount of spices, viewing the process of how much bigger a grain or rice gets, and serving their very own food right before their eyes. We as well talked about the Maillard reaction, Collagen, Brining, and a lot of other interesting "dumb" facts to keep the kids involved. By using examples of simple foods or actions that every person would know if they were in a kitchen, we were able to explain some more scientific terms to only second graders. We had a great time cooking the chicken over the past couple of days, and it has inspired us to continue to cook in our houses in the future.
Recommendation: Recipe calls for 15 minutes of cooking, we found it more appetizing if the dish is cooked on medium heat for up to 40 minutes, until the chicken is cartelized in the richness of the sauce.
We started the day off by preparing our final presentations for the lower schoolers. When it was time for us to make our presentation, we took one bowl of Buffalo Chicken dip that we had made prior and put it in the oven so that it would be ready for the lower schoolers to eat. Upon arrival, we began making Buffalo Chicken dip right in front of them an we also allowed them the opportunity to contribute to making it. During the process we shared with the lower schoolers facts about how cheese, and rotisserie chicken is made. We also taught them about emulsion. This is the concept of combining two things that normally do not work together. An example of this in our Buffalo chicken dip is the hot sauce and the ranch dressing. After the lower schoolers left, we decided to make an extra hot batch of Buffalo chicken dip with all of the leftover chicken. We then washed many dishes so that the kitchen would be clean the following morning.
I was extremely surprised and satisfied with everything Marigold kitchen had offer. Prior to Thursday night I had never been to a tasting of any kind and went into the experience with no expectations. I made a personal goal to eat everything on every plate I received and try any new foods placed in front of me. I personally am not a picky eater, so this wasn’t too challenging of a goal for me. However it forced me to try tasting and mixing the new and different flavors on each place. I cleaned every plate and bowl given to me, scraping out even the tiniest of leftovers, not because of my goal but because the food was so delicious. The 8 meal course offered many new and different foods and flavors I personally have never tried, such as caviar, venison, persimmon and foie caramel. I simply could not pick a favorite course as each one topped the next in both taste and presentation. Classic foods were served with a twist, such as camembert creme brulee, mushroom soup with a savory granola, San pellegrino sorbet, and an espresso infused cookie. I can not say enough good things about Marigold kitchen, and hope to return again for another seasonal tasting.
Ella and I decided to show the science behind the creation of ice cream in a bag. Teaching the kindergarteners the "magic" behind making 10 min ice cream was a great experience. We taught them about solids and liquids and the difference between them. We asked them about the freezing point of water and explained why adding salt to the bag of ice reduces the freezing point. We then compared to the salt you see on the road when it's snowy outside. The kids enjoyed shaking the bag around and watching the ice cream form. We asked them their favorite types of ice cream and a lot of them changed their opinion from chocolate and vanilla to cookies and cream. We also told them they can make it at home and mix in tons of different flavors. We explained to them that by shaking it up in a bag instead of putting it directly in the freezer it makes the ice crystals smaller and makes the flavor more powerful. We then asked the kids what they learned and they told us what solids and liquids are and how the freezing point makes the ice cream super cold. Overall, they learned a little more about what they were currently learning in science class and we applied it to real world situations and I think they really enjoyed it.
HERE IS THE RECIPE: gallon ziploc bag:
ice
6 tbs of rock or table salt
quart ziploc bag:
1/2 cup heavy cream
1/2 cup of milk
2 tbs of sugar
topping of your choice.
-maddie and ella!!
