Cooking with Asia

Makes about 4 sandwiches

Ingredients:

6 eggs

1/3 cup mayonnaise

¾ teaspoon prepared yellow mustard

3 tbsp. chopped onion

2 tbsp. chopped celery

Salt and pepper to taste

Directions:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water. Place eggs in ice bath to cool the eggs quickly.

Peel and chop eggs.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, onion and celery.

Season with salt and pepper – more pepper than salt. Stir.

Spread butter on both pieces of bread

Source: Miller Cafeteria

When I knew we were going to egg salad sandwiches I wasn't too pleased. I never liked egg salad sandwiches and I really don't like boiled eggs. I was glad that it wasn't an eating lab because I know I wouldn't have eaten any of it. I did have a little sample of it though hoping that I might like it since I helped make it but I still didn't like it. When we were making the egg salad we all worked individually and we all knew what to do. We were able to work efficiently and completely finish our tasks on time without stopping the flow of our work. I feel that we didn’t have any complications because there wasn't much to do in this lab anyways. Since we had Jackson and Filip in our group we worked very fast and it was an easy cooking lab. When I transferred the eggs from the boiling water to the ice water I used my prior knowledge I learned in class. The knowledge that I used to help in this lab was that you should use a slotted spoon to safely take things out of water. I know I wouldn’t make this recipe at home but if I did I would make sure that I chopped the celery smaller and the egg chunks would be smaller too.

Garlic Croutons

1 ½ tbsp. oil

½ tsp. minced garlic

½ tsp. salt

¼ tsp. black pepper

3 slices firm white bread, cubed

Preheat oven to 425 degrees. Combine first 4 ingredients in large bowl. Add bread and toss to coat. Spread on 15 x 10 x 1 inch pan and bake 10 minutes until golden brown, stirring halfway through.

Caesar Dressing

1 clove garlic

½ c. oil

1 egg

2 tbsp. lemon

½ c. grated Parmesan cheese

1 tsp. anchovy paste

½ tsp. hot sauce

1 tsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

Blend for 10 seconds on medium speed in blender.

Romaine Lettuce

Fill sink with water (about ¼ full)

Add lettuce leaves and wash

Gently remove leaves BEFORE draining the water from the sink.

Pat leaves dry with paper towel.

TEAR (do not cut) leaves into bite-sized pieces

DO NOT COMBINE THE CROUTONS, DRESSING and LETTUCE as this salad will be served tomorrow!

Source: Mr. Turcotte

So when we made this Caesar salad it was pretty fun. Even though we didn’t get to have some Caesar salad I had a little sample of the dressing and I was surprised it tasted good. Since we put anchovy paste in it I was a bit skeptical on trying it but when I did it was delicious. I never knew that you put hot sauce and Dijon mustard into a Caesar salad dressing, I thought it was a weird combination of ingredients. When we made this we really did well when we made the dressing. We didn’t waste any time finishing this lab and we all worked on our own things while working productively. The only thing that I think we might have done wrong was that I blended the dressing for longer than was needed but I don’t think it changed it all that much. The knowledge that I learned in class before was how to use the blender and the safety precautions I needed to take. I was the only one working with the blender in this lab so it was good that I had the knowledge on how to use it properly. I would make this at home because my mom likes caesar salad and she's pretty picky with how the caesar salad dressing tastes like but I think this is one that she'd like. Plus it is also super easy to make this and I think this would impress my mom.

Prep Time: 10 Min

Cook Time: 20 Min

Ready In: 30 Min

Ingredients

1 cup uncooked spiral pasta

1/2 pound ground beef

1 tbsp. taco seasoning

1-1/2 cups shredded lettuce

1 chopped tomato

1/2 cup shredded Cheddar cheese

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup Catalina salad dressing

Tortilla chips

Directions

1. Cook pasta according to directions.

2. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.

3. Drain pasta and rinse in cold water; stir into meat mixture.

4. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

Source: allrecipes.com

When I found out we were making taco pasta salad I wasn't that interested because it didn't sound very good. I'm kind of glad that it wasn't an eating lab because i'm not too sure that i'd actually try it. When I was cooking the beef though it smelt really good and mikayla and maricar agreed. I’m pretty sure that we cooked the pasta perfectly, it was al dente and was good. We also did really good time wise because we all worked on our own things. I worked on the pasta and the beef, Mikayla worked on cutting the vegetables and Maricar grabbed the rest of the ingredients. I don't really think we did anything wrong in this lab either. We did everything according to the recipe, but I guess I made a mistake when I was draining out the juices from the beef because a couple of beefs fell out of the pan into the sink. I think that I would make this at home, maybe just to try it out. I think my mom may like this recipe and my sister also. Except this time instead of pouring all of the seasoning into one spot i'll put the seasoning little by little and stir so it'll make it easier to spread it around. It's a good thing that we went over how to cook pasta correctly because I wouldn't know otherwise if I overcooked it or not.