MAKE A MEAL AT HOME

1.       Today Monday May 30, 2011 I made a meal for my family. For supper the menu was cedar-planked salmon with apple, pecan and feta salad; and grilled sweet potato wedges. 

2.       I went shopping at the super Wal-Mart. My mom was busy in another part of Wal-Mart so I had to shop for all the ingredients by myself. I was surprised to see that it was difficult. I had to walk up and down the aisles multiple times and even had to ask someone who worked there to help me find the pecans. It took me about an hour to find and buy all the ingredients. 

This was my shopping list:

·       Spring greens

·       Pecans

I don't know why my sister Portia wanted to be in the picture.

·       Feta cheese

·       Parsley

·       Apple cider vinegar

·       Extra virgin olive oil

·       Apple juice

·       Honey

·       Sweet potatoes

·       Canola oil

·       Maple syrup

·       Dijon mustard

·       Salmon

·       Lemons

·       Sour cream

The rest of the ingredients I already had at home.

I had chives growing in my garden at home.

3.       

There were many steps necessary in preparing the food. For the cedar-planked salmon I had soak the cedar plank in water and make a lemon sauce. As well I had to prepare a dill sauce to go with the cedar-planked salmon. For the grilled sweet potato wedges I had to wash the sweet potatoes, boil them until they were soft, and then cut them into wedges, cover them in oil and rub and finish it with a mustard and maple syrup glaze. For the apple, pecan and feta salad I had to toast the pecans, wash and cut the apples, crumble the cheeses and make a vinaigrette dressing.

The serving of the meal was pretty easy. My family always just puts all the food on the table and then pick our own food. So that what I did I put the food on serving plates with serving spoons and put it on the table. Everyone dug in they were hungry because the food took a while to make.

Apple, pecan and feta salad.

Cedar-planked potatoes and grilled sweet potato wedges barbequing in the rain.

Dill sauce for the cedar-planked salmon.

4.       It took lots of time to prepare the meal. It took me an hour to shop for ingredients. As well it took me an hour and half to actually prepare and cook the meal. It took me very little time to serve the meal since I just put it on the table. It took me 45 minutes to clean up after the meal.

In total I spent three hours and fifteen minutes to make this whole meal.

Roasting the pecans took ten minutes.

5.       For my meal I used a casual table setting. 

6.       The equipment I used to prepare this meal was measuring spoons and cups, knives, forks, spoons, grater and flipper.

7.       Canada Food Guide

In the average plate there were:

·       3 servings of fruits and vegetables

Ø  Salad greens

Ø  Apples

Ø  Sweet Potatoes

·       1 serving of dairy

Ø  Dill Sauce

Ø  Feta cheese

·       1 serving of meats and alternatives

Ø  Salmon

Ø  Pecans

·       1 Serving of Fats and others

Ø  Salad dressing

8.       Yes I believe my family enjoyed the meal I prepared there comments were all positive. Except for my five year old brother who doesn’t like the type of food I cooked yet. They had good reaction to the meal but my parents said they were surprised.

Dylan

9.      

1.  Mostly everything went well when I prepared my meal. Even though it took me an hour and half to make. Everything tasted good except for the vinaigrette for the salad but that’s just because I don’t like vinaigrette, but my mom liked it.

The things that didn’t go so well was the Ceader plank burnt so I guess it wasn’t soaked long enough even though I soaked it for an hour. If I were to make this recipe I would soak the plank overnight.  As well with grilled sweet potato wedges I boiled them first until they were soft and then I barbecued them. If I were to make this recipe again I would boil them the night before so they would be hard enough to cut into wedges and actually make crispy on the barbeque.  As well if I were to make the apple, pecan and feta salad again I would use a different salad dressing. Also if I were to make these recipes again I would do them on a nicer day so I wouldn’t have to barbeque while it was raining outside.

Overall everything went well and the meal tasted very good. I would make it again. I fi would make a few changes like boil the sweet potatoes until they were soft the night before, soak the Ceader plank overnight and use a different salad dressing for the salad.  Making this meal took a lot of time and work, but it was still fun.

10.   The most enjoyable part of the meal preparation was making all the sauces and glazes. It was fun to add all the ingredients then taste it and see if it needed more of something or not.

Maple syrup and Dijon mustard glaze for the grilled sweet potato wedges.

Vinaigrette for the apple, pecan and feta salad.

Lemon mixture for the ceader-planked salmon. 

 

 

 

 

 

RECIPES FOR MAKE A MEAL AT HOME

Cedar-Planked Salmon

Courtesy of : Elizabeth Baird

Yield :

6

Ingredients

Cedar-Planked Salmon

• 2 salmon, fillets, (about 1 lb total)
• 2 tablespoons olive oil
• 1/2 teaspoon grated lemon, rind
• 2 tablespoons lemon, juice
• 1 tablespoon chopped fresh chives
•     or 1 tablespoon chopped green onion
• 2 teaspoons Dijon mustard
• 1 pinch salt
• 1 pinch pepper

Dill Sauce

• 1/2 cup sour cream
• 2 tablespoons finely chopped cucumber
• 1 tablespoon chopped fresh dill
•     or 1/2 teaspoon dried dill, weed
• 2 teaspoons minced fresh chives
•     or 2 teaspoons minced green onion
• 2 teaspoons Dijon mustard
• 1 pinch salt
• 1 pinch pepper

Directions

Cedar-Planked Salmon

1. Soak two 12- x 7-inch (30 x 18 cm) untreated cedar planks in water for at least 30 minutes or for up to 24 hours.
2. Place 3 salmon fillets on top of each plank.
3. In small bowl, whisk together oil, lemon rind and juice, chives, mustard, salt and pepper; brush some over salmon.
4. Place planks on grill over medium-high heat; close lid and cook, brushing with remaining lemon mixture for about 20 minutes or until fish flakes easily when tested with fork.

Dill Sauce

1. Meanwhile, in small bowl, combine sour cream, cucumber, dill, chives, salt and pepper.
2. Serve planks on platter with dill sauce.

Recipe from: http://www.foodnetwork.ca/recipes/Main/Fish/recipe.html?dishID=480

 

Watermelon Mint Drink

Courtesy of : Roger Mooking

Preparation time :

10 minutes

Cooking time :

15 minutes

Yield :

4

A refreshing drink perfect for a hot summer day from Roger Mooking.

Ingredients

• 1/2 cup water
• 1/2 cup sugar, plus 2 tbsp to rim the glass
• 1/2 bunch mint
• 8 cups watermelon, chopped
• 8 ice cubes
• 2 1 cut in half, 1 cut into quarters for garnish

Directions

1. Place water and sugar in a small pot, bring to a boil and remove from heat.
2. Add mint to pot, allow to sit and infuse syrup for approximately 15 minutes.
3. Allow syrup to cool.
4. Strain and discard mint, place mint syrup in fridge until cold.
5. Place half of watermelon in a blender with simple syrup and lime juice, puree and pour over a fine strainer into a large pitcher. Repeat with remaining chopped watermelon and place in fridge until chilled.
6. Place remaining sugar on a plate. Rim tops of glasses with lime wedge and press tops of glasses into sugar to garnish.
7. Place ice cubes and Watermelon Drink in glasses, garnish with lime quarters and enjoy!

Recipe from:  http://www.foodnetwork.ca/recipes/Beverage/Fruit/recipe.html?dishID=11212

 

 

Grilled Sweet Potato Wedges

Recipe courtesy Bobby Flay, 2008

Prep Time: 15 min

Inactive Prep Time: --

Cook Time: 10 min

Level: Easy

Serves: 8 to 10 servings

Ingredients

• 3 sweet potatoes, cooked through, cut into wedges
• Canola oil, for brushing
• 1 tablespoon Bobby Flay Poultry Rub
• Kosher salt and black pepper
• 1/4 cup maple syrup
• 2 to 3 tablespoons Dijon mustard

Directions

Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.

Recipe from: http://www.foodnetwork.com/recipes/bobby-flay/grilled-sweet-potato-wedges-recipe/index.html

Apple, Pecan and Feta Salad

Walking past the deli counter at our local Wegman's store I spied a yummy looking salad. I thought, "I can do that" and set about creating my own version.

For the salad:
8 oz Mixed salad greens (spring mix)
4 oz pecans
1 large or 2 small tart apples.
4 oz feta cheese

For the dressing:
1 tbl dried parsley
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
1/4 cup apple juice
1/2 tsp dried basil
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper

Directions: Toast the pecans in the oven (10-15 minutes at 350) or in a pan on the range. Allow to cool. Make dressing by combining all ingredients in a bowl and whisk until well blended. Wash the salad greens and place in a bowl large enough to hold the salad. Core and slice the apples into thin wedges. (I dipped mine in a solution of lemon juice and water to prevent them from turning brown) Crumble or dice the feta cheese into small pieces. Add apple slices, pecans and feta to the greens. Add dressing to salad and toss to coat everything well. Serve. 

Recipe from: 

http://www.bvdrangs.com/recipes/ApplePecanFeta.html

 

PIGS IN A BLANKET WITH HOMEMADE MUSTARD

On Friday May 13^th in foods class my group made pigs in a blanket. On Thursday we made mustard from scratch. The mustard was gross. I would never make it again because it’s just too bad of a recipe to make it taste good. It tasted very much like vinegar and garlic. While making the pigs in a blanket everything went good pretty much. If I were to make them again I wouldn’t add the wheat germ it made the pigs in a blanket taste bad.

Whole Grain Roasted Garlic Mustard - http://www.cooking.com/recipes-and-more/recipes/Whole-Grain-Roasted-Garlic-Mustard-recipe-12579.aspx

1/4 cups whole yellow mustard seeds (see Tip)

3/4 cup whole brown mustard seeds (see Tip)

2 1/2 cups cider vinegar

1 1/2 cups water, plus more as needed

1 head garlic

1 teaspoon extra-virgin olive oil

1/2 cup pure maple syrup

2 tablespoons salt

Pigs in Blankets - http://www.epicurious.com/recipes/food/views/Pigs-in-Blankets-10176

Yield: Makes 20

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons toasted wheat germ
1/4 cup chilled vegetable shortening
1/3 cup buttermilk or plain yogurt
1 large egg yolk
10 frankfurters, ends trimmed and frankfurters halved crosswise

Preheat oven to 375°F. and grease a large baking sheet.
In a bowl, whisk together flour, baking powder, baking soda, salt and wheat germ. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. In a small bowl whisk together buttermilk or yogurt and yolk and stir into flour mixture, stirring until mixture just forms a moist dough.
Knead dough 4 times on a floured surface and with a floured rolling pin roll out into a 12-inch square. Cut dough into 1 1/2-inch-wide strips and roll a strip around middle of a frankfurter until dough just overlaps. Cut pig-in-blanket free from strip and make 19 more pigs-in-blankets in same manner, arranging them, seam sides down, as they are made on prepared baking sheet. Pigs-in-blankets may be prepared up to this point 1 day ahead and chilled, covered.
Bake pigs-in-blankets in upper third of oven until pale golden, about 15 minutes. Makes 20 pigs-in-blankets.

MACARONI AND CHEESE

In foods class my group made macaroni and cheese from scratch. Everything went well when we made it. The only thing that didn't go well is improperly measured the macaroni and made too much. The flavour wasn't very good, but if you added ketchup it tasted better. If I were to make this again I would add more spices.


Macaroni and Cheese

3/4 cup dry bread crumbs

2 tablespoons melted butter

8 ounces macaroni

2 tablespoons butter

1 small onion, minced

1 tablespoon all-purpose flour

salt and pepper to taste

1/4 teaspoon dry mustard

1 1/2 cups milk

2 cups shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
3. While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.
4. Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
5. Bake until the top is golden and bubbly, about 20 minutes.

Recipe from: http://allrecipes.com/Recipe/Macaroni-and-Cheese-V/Detail.aspx

Cupcakes

In foods class my group made cupcakes. One day we made the cupcakes and the second day we decorated them. The things that didn’t go well was when we made the cupcakes we filled them up too much so our cupcakes turned out with square tops. Another thing that didn’t go well was decorating the cupcakes. I made an ice cream cone cupcake and it was very hard to put icing on and it didn’t look very good. The thing that did go well was making the icing. The recipe is pretty easy and you just put everything in the mixer and turn it on. If I would to make this recipe again I would put more flavour in the cupcake and put less icing on the cupcakes. It is important to follow the recipes exactly because baking is a science and stuff turns out bad if you don’t follow it exactly.

Vanilla Cupcake:
·         1 1/3 cups sugar

·         1/2 cup butter, cut into 1-inch pieces

·         1 large egg

·         1 large egg yolk

·         1/3 cup milk

·         1/3 cup water

·         1 1/4 teaspoons pure vanilla extract

·         1 1/3 cups all-purpose flour

·         2/3 cups cake flour

·         2 teaspoons baking powder

·         1/4 teaspoon fine salt

Preheat oven to 350 degrees F. Line one 12-cup cupcake tin with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
Process sugar and butter in a mixer until very creamy, scraping sides as needed, 1 to 2 minutes. Add the egg and yolk, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes

How to make cupcakes - http://www.youtube.com/watch?v=ngN4TWgL3sY

Diana's Desserts - www.dianasdesserts.com

Buttercream Frosting for Cupcakes

in Diana's Recipe Book

Servings: Makes 2 1/2 cups, enough to frost 24 cupcakes

Comments: This is a perfect frosting recipe when making pretty little cupcakes. If desired, just add 1/2 cup unsweetened cocoa powder to the frosting mixture to make chocolate buttercream frosting or for cute and fun cupcakes, tint the frosting with food coloring (I recommend the paste type of food coloring) and sprinkle tops with colored sugar or jimmies.

Ingredients: 8 tablespoons (1 stick/4 oz./113g) butter, at room temperature 3 cups confectioners' (icing) sugar, sifted 3 to 5 tablespoons milk 1 teaspoon pure vanilla extract Food coloring, if tinting frosting Additions: 1/2 cup unsweetened cocoa powder (if making Chocolate Buttercream Frosting)

Instructions: 1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. 2. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems too stiff. Makes 2 1/2 cups, enough to frost 24 cupcakes. Recipe from: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/3315/Recipe.cfm

Vanilla Cupcake: