Day 4: These Cupcakes Take the Cake!

Cupcakes, a sweet treat loved by almost everyone. With the hundreds of ways to make this yummy confection, it is among the most popular desserts in the United States.

We made two types of cupcakes, butter pecan and red velvet. The butter pecan cake was soft and creamy, complemented by a fresh crunchy taste of pecans. The pecan bits were coated in pure butter and folded into the batter. The cupcakes were then baked to perfection and were joined by a sweet buttercream icing that was rich and sugary. The red velvet cupcakes were a mouth-watering combination of chocolate and cream cheese. True to its name, these cupcakes tasted as smooth as velvet. Accompanying the cake was a fluffy cream cheese icing that leaves you craving for more.

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Day 6: The Macaroon Grind

We started our second week by making macaroons, a small desert made from almond flour, sugar, and a filling. They were very complicated to make and it took a lot of precision during the mixing process. Since we were only making deserts, we had sandwiches for lunch. We began by making a meringue mixture and heating sugar in a sauce pan. We also added flour and sugar in a bowl, and separated egg whites from eggs. We had to be careful with this step, as any egg yolk in the mixture could mess up the final macaroon. After the process of mixing all of the ingredients together, we began to pipe the macaroons on to our trays. We learned a bit more about the mixing process and what can go wrong, as a portion of our batch was lumpy and not cooked properly. From the look of this batch, is seemed we would've had to make a major error in the cooking process, but the only error was that we mixed this last batch for a bit too long. The mixture dried out slightly and completely altered the fina...

Day 6: Macaroon Photos

Anna mixing ingredients for the best macaroons made by high schoolers Chef Jessica demonstrating how the batter should look when it's finished Tyler piping the macaroon batter into perfect circles Ren scooping icing into an a piping bag while Nathan and Andrew bicker about whether or not the macaroons still taste like play-do David painting his macaroons with edible glitter Finished macaroons!

Day 2: Steaks for Days

The history of people eating red meat has been around ever since the first modern men had wandered out of caves and forests onto the plains of Africa. The art of cooking red meat, or more specifically a portion of red meat from a cow known as " steak ", was honed at the turn of the century in 1900 at New York steakhouses, where the first modern steakhouses appeared. They offered potatoes, cheesecake, beer, and of course steak. The steaks we made were tenderloin filet mignons, and were all cooked to a perfect medium rare. We paired the tender meats with baked asparagus gently coated in olive oil and mashed potatoes with compound butter. Finally, we coated everything in a magnificent mushroom sauce, that was savory and light. So far, this has easily been my favorite meal, and will be a top contender for the A-Term.

Art of Cooking, Spring 2018

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