Today we went back to the kitchen at the church to cook with eggs. We used eggs in a variety of ways that I never really thought of before. The menu we cooked included frittatas, biscuits, quiche, ice cream, souffle, and tarts. Personally, Kevin and I worked on the frittatas, and a recipe will be soon following explaining the steps. I had never made a frittata before, but after this day I feel like they can become a staple. The frittata we made was a sundried tomato, mustard green, and fontina cheese one. I was a little nervous at first, but in fact it was not too difficult. Next time I will be a little more careful when cooking the eggs in the skillet, so that they will rise more when placed in the oven.
I really enjoyed learning to make the frittata, as well as helping with the chocolate souffle. I particularly enjoyed this cooking day because I feel like I can utilize the knowledge I learned in my day to day cooking life. My favorite foods from the day were probably a tie between the frittata as well as the souffle. A recipe for the fritttata will soon follow.
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