Day 5 - Friday, March 30, 3012

Friday, March 30, 2012 was a sad day for The Gourmet Girls. Our vacation and our week at The CIA was coming to a close. We had all worked so hard, learned so much, and had SO MUCH FUN!

The theme for this day's cuisine was "Global Street Foods". Contrary to Lynley's impression, this did not mean we would be making corn dogs. We created  dishes which could be purchased "on the street" all over the world. This was such a fun day! We spent very little time in class that morning and most of our time cooking and eating (and taking pictures)!

Udon Noodle Pot - created by Raquel

Jamaican Chicken Patties

French Fried Potatoes with Aioli

Arepas Con Queso - by Jodi & Kirk

Crispy Scallion Pancakes with Dipping Sauce
by Bridget

Vegetable Samosas - by Lynley

Sweet and Savory Crepes - by LS

 Stuffed Roti Bread - by LS

 Falafel with Tzatziki Sauce
by Jodi & Kirk

Crispy Scallion Pancakes with Dipping Sauce

Since I made the Crispy Scallion Pancakes with Dipping Sauce, I'll list the recipe and include a few "play-by-play" pictures.

5 2/3 cups all-purpose flour
3 cups boiling water

Dipping Sauce
1 cup soy sauce
1 cup green onions
1 cup Chinese vinegar (purchase at Asian market, or substitute Rice Wine Vinegar but do not use seasoned Rice Vinegar)
2 Tbsp minced ginger
1 tsp minced garlic
4 tsp sugar

2 Tbsp Dark Sesame oil
Salt to taste
Ground black pepper to taste
3 cups green onions sliced

1 3/4 cups Peanut Oil (or canola)

1. Sift the flour into a mixing bowl and add enough boiling water to form a dough.  (Use a double layer of rubber gloves).  Knead for 5 minutes.  Cover the dough and set aside for 20 minutes at room temperature to rest.  (I covered with a damp towel).

2. To prepare the dipping sauce, combine all of the ingredients in a bowl and mix well.  Reserve.

3. Divide the dough into 6 parts, then roll each into a thin rectangle (or a sort-of rectangle).  

4. Brush each rectangle with a small amount of sesame oil and season with salt and pepper.   Cover each rectangle with a layer of sliced green onions and roll up like a jelly roll.

5. Once rolled, take one end and roll into a spiral coil. 

6. Roll this spiral shape flat into a pancake.
  (This rolling technique gives the dough a design and lightness.)

7. Pan-fry in peanut oil over medium-heat until crispy. 

8. Drain well.

9. Cut each pancake into quarters and keep warm until ready to serve.

Final product

The full buffet after our day of cooking

This was the plate I sat down to for lunch.
Can you say, "deep-fried"?

CIA Graduation with Chef Katz

The whole gang with Chef Katz

Jazz Hands!
Kirk, LS, Cathy, Andrea, Jerry, Lynley,
Bridget, Michael, Jodi, Rachel

 The flight home

 Andrea just had a Donny Osmond sighting!

Friday evening - just landed back in Utah!

No comments: