Day 5: Oh the Wonderful World of Pizza

Pizza, a delicious dish conceived in Italy. Possibly their most famous culinary creation alongside it's rival, pasta. Pizza, despite it's simple appearance, has a rich history. Starting all the way back in good ol' Rome. Roman Rome, not Italy Rome, if you understand. With the focaccia, a flatbread known to the Romans as panis focacious, onto which toppings were added.
You can likely see how this stemmed off into pizza, as more toppings were added, more it shaped up into the dish we know and love. The first ever pizza is recorded to have been made in Gaeta, an italian city, in 997 AD.
Since then pizza has gone international, becoming so regular here in the US of A that it's considered at home next to American made dishes like burgers. I believe what led to this explosion of pizza popularity would have to be how customizable it is. Dream it up and you can probably put it on a pizza. Ham, sure! Pineapple, go for it. Chocolate, I think. Basketballs, technically. Anyway, anything you can dream of can and probably has already been put on a pizza. Which is why I believe that it's become such a renowned delicacy.

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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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