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Day 5: Macaroons (Advanced)

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Sweet Sweet Macaroons Day 5 - Advanced Cooking Group - Blog by Aiden C Day 5 of the Art Of Cooking J-Term kicked off for the advanced cooking group with a far more cautious-than-normal attitude. Today we were making Macaroons, a dish made of a delicate cookie sandwich filled with a flavored ganache. Macaroons, unlike other dishes, have a property that makes them quite different to make. Not only does the dish require very specific mixing amounts to make sure the egg whites come out correctly, but we also wouldn’t be able to know if we had done everything correctly until a step near then end, when it was far too late to go back. With this in mind along with detailed instructions from our recipe books and from Chef Jessica, we got started.               Isa Sifting Powdered Sugar              Our first step was to choose what flavors we wanted to go with, and our group chose to make chocolate-raspberry macaro...
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Day 8: Quiche and Tart with intermediate

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Quiche and Tart Day! With the Intermediate Group Allie, Mateo, Imaar, and Carson’s Quiche and Tart Today to mark the end of our J -Term the Intermediate group of Art of Cooking made a variety of quiches and beautifully decorated fruit tarts. Sofi, Ariela, and Max cut their fruit for their tart   Our day began by making the dough for the quiche and the fruit tart. After, the dough was finished the groups went on to work on making the custard which was used to fill the tarts. Then the groups started to assemble the needed ingredients they needed for their quiche filling. When all of the quiches were assembled they were put into the oven. Finally, the quiches were finished and the fruit tarts were wonderfully decorated.  Ally applying custard to her groups fruit tart All the groups finished quiches 
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Day 1: Intermediate (Dumplings)

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 Homemade Dumplings! Chef Avril Teaching Tori how to cook the dumplings We started off this dumpling-filled day with introductions and getting to know Chef Avril who led us through the day. After we went over our recipes and asked questions, we then began gathering ingredients.  We started by making our dough and in order to do this we had to do some simple metric conversion and a lot of hand work. Chef Avril helped us by making sure we had exact measurements for the ingredients so the dough wasn't too sticky or too dry. We were shown the best way to knead the dough so that we don't overwork it. After kneading the dough we left it to rest for an hour and began working on our filling.  Sofi kneading the dough To make our filling we had a selection of either pork or chicken and we mixed those with our fresh vegetables.  We rehydrated mushrooms and diced chives, garlic, ginger, and Chinese cabbage.  This process was a lot of fun but did require patience since we w...
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