Schedule of Activities:
Day 1:
Kitchen Basics: Chopping vegetables, proofing yeast, making stock, kneading dough
What we learned:
On the menu: Minestrone, Chicken Soup with Pasta, Honey Wheat Rolls
Day 2
Visit to Elmhurst Greenmarket (41st Avenue between 80-81st Streets)
Baking skills: Whisking, creaming butter and sugar, cutting butter into flour, measuring
What we learned:
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Various bits of information about the Greenmarket–who are the vendors, what crops do they grow, where are their farms?
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Finish viewing Hungry for Change, start viewing The World According to Monsanto
On the menu: Blueberry Scones, Red Velvet Cupcakes, Salty Brownies
Day 3
Kitchen skills: yeast conversion (granular yeast to cake yeast), tossing pizza dough
What we learned:
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When making a pizza, first, you have to knead the dough then roll it under to form a ball. Don’t thin it out too much. You let the ball of dough sit for 10-20 minutes. Then you spread it out, forming a circle. After you form a circle, you fold it so that it keeps its shape. You can pinch the edges so that it makes a crust. You can spin it to help make a circle. You put it on a pan and spread it with oil and pre-bake it for about five-ten minutes.
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Take the crust out of the oven, put the toppings on. You shouldn’t put too much cheese or it will drip off the sides. We put on pepperoni, basil, ricotta cheese, broccoli (not too much broccoli). The oven has to be at least 500 degrees. Bake the pies for 10-15 minutes.
On the menu: Pizza made from scratch–pepperoni, white pizza, basil.
Day 4
Kitchen skills: chopping bell peppers and garlic, folding, brownies take three!
What we learned:
On the menu: Cornbread, Chili, Brownies, Italian bread
Day 5
Kitchen skills: boiling and shelling hard-boiled eggs, piping skills, slicing and skewering chicken
On the menu: Hors d’oeuvres (Chicken Skewers, Deviled Eggs, Crostini with Basil Ricotta and Grape Tomato)
PRESENTATION!
Resources:
PDF Vegi cookbook for starters
__https://41aac1a9acbe9b97bcebc10e0dd7cb61ef11502c.googledrive.com/host/0B9c5aT4eSlRfMzVpbC0xemtkSlE/from-scratch.pdf__
GMO foods and how they affect us:
__http://en.wikipedia.org/wiki/Genetically_modified_organism__
__http://www.nongmoproject.org/learn-more/__
__http://www.infowars.com/scientific-american-bashes-gmo-labeling-as-unscientific/__
__http://www.responsibletechnology.org/10-Reasons-to-Avoid-GMOs__
Here are some videos that may be insightful:
__http://youtu.be/PUspRBt7Kp4__
__https://www.youtube.com/watch?v=r3OedIuaZto&list=PLD7A0518D7DA9285C&spfreload=10%20Message%3A%20JSON%20Parse%20error%3A%20Unexpected%20EOF%20(url%3A%20https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3OedIuaZto%26list%3DPLD7A0518D7DA9285C)__
__http://youtu.be/Us42DZO0NX0__
Ethical Eating
–Locavore
__http://eatocracy.cnn.com/2012/06/04/chefs-with-issues-buying-food-is-a-political-act/__
Supermarket Shortage, “Food Deserts,” and “Food Swamps”
__http://www.pbs.org/newshour/updates/takes-grocery-store-eliminate-food-desert/__
__http://theblinker.com/mainpage/2013/07/03/the-food-desert-you-know-nothing-about/__
Shopping for Healthy Food in the City:
__http://newyork.cbslocal.com/2013/11/25/local-markets-to-buy-organic-food-in-new-york/__
__https://41aac1a9acbe9b97bcebc10e0dd7cb61ef11502c.googledrive.com/host/0B9c5aT4eSlRfMzVpbC0xemtkSlE/good-and-cheap.pdf__
Cooking Healthy On a Budget:
__http://snap.nal.usda.gov/resource-library/handouts-and-web-sites/meal-planning-shopping-and-budgeting__