Lavender and Thyme Scented Roasted Chicken

Lavender and Thyme Scented Chicken with a Butter Sauce

Lavender, Thyme, and Lemon Compound Butter

1/4 cup softened butter

zest of 1/2 lemon

1 sprig thyme

1 sprig lavender

1.  Remove leaves from thyme and lavender sprigs. 

2.  Finely mince thyme, lavender, and lemon zest; add to softened butter.

3.  Roll into a log and wrap with plastic wrap.  Allow to chill.

4.  Use as a spread for bread, or as in the photo above, as a seasoning for chicken.  Just slip discs of the compound butter under the skin of the chicken breast and thighs.  Roast in the oven.  When chicken is done, whisk the remaining butter into the fond in the pan to create a lovely butter sauce.  Serve.

Orange Basil Granita

Shown garnished and presented 3 ways.

(adapted from Martha Steward Living)

  4   tablespoons sugar

1/2  cup water

2-4  basil stems

       zest from 1 orange

  2   tablespoons basil chiffonade

2 1/2 cups orange juice

1.  In small saucepan, bring sugar and water to simmer over medium low heat, stirring unti sugar has dissolved.  Remove from the heat.  Add basil stems and orange zest and let syrup stand for 10 minutes.

2.  Put orange juice in medium bowl.  Pour basil syrup through a fine sieve into the orange juice mixture.  Discard basil stems and orange zest.

3.  Put mixture into a 9 x 9" nonreactive dish (glass is good) or casserole.  Stir in basil chiffonade.  Chill in freezer until frozen.

4.  To serve:  Scrape ice with scoop and put into serving dish.

Chocolate Basil Leaf Garnish--

1/2 cup semisweet chocolate chips

4-6 basil leaves

5.  Melt chocolate in bowl over simmering water, stirring to avoid burning the chocolate.  When melted, brush basil leaf with chocolate.  Place in refrigerator to harden.  Garnish granita with chocolate basil leaves.

Serves 4 to 6 as a dessert or intermezzo course

ProStart Final Exams

Members LaShawn Moore, Liz Rusch, Dakota Hensler, and Chelsea Catania make a wonderful menu of Roasted Pork Tenderloin, Sweet Potato Cakes, Sauteed Apples, and Haricots Verts.

Laurel Wright, Colin Renk, Brigham Starks, and Rudy Duarte created a wonderful menu of Broiled Flank Steak, Oven Roasted Potatoes, Corn, Pepper, and Jicama Salad, and a Vol au Vents with Fresh Berries and Whipped Cream with a Berry Coulis.

The team of PaNtau Yang, Hannah Arnold, Ryan Fitzpatrick, and David Rodriguez made Cider-Braised Pork Medallions, Warm Vegetable Slaw, and Rice, and Vol au Vents with Fresh Berries and Whipped Cream and a Berry Coulis.

Leila Merriman, Michelle Gress, LaTianna Clay, and Darnell Morris went Middle Eastern with their menu of Moroccan Lemon Chicken with Mango Chutney, Herbed Basmati Rice, and Vol au Vents with Fresh Berries and Whipped Cream and a Berry Coulis.

The team of Alex Bries, Keven Seybert, and Ashley Drake made a traditional American meal of Tenderloin of Beef with Blue cheese and Herb Crust, Potato Gratin, and Pan-Steamed Lemon Asparagus.

Niki Munz, Sai Yang, Megan Wisnowski, and Rick Brown made a gourmet delight of Seared Tuna with Salsa Verde, Black Bean Salad and Cornbread, with Vol au Vents with Fresh Berries and Whipped Cream and Berry Coulis.

All recipes were taken from Gourmet Meals in Minutes, The Culinary Institute of America, 2004.

Ginger Pear Sorbet with Chocolate Dipped Phyllo Sticks

The ProStart Class had lots of requests for this recipe from our last ProStart luncheon.  It was from an issue of Cooking Light so you know that it is low in calories.

29 oz. Bartlett Pears, canned in light syrup
3 tablespoons candied ginger, minced
4 mint leaves

1.     Puree pears and liquid with food processor or blender.
2.     Add ginger and process well.  Pour into a 9" x 9" cake pan and freeze until mixture begins to set.
3.     Remove mixture to food processor and pulse until smooth.  Return to pan and freeze until firm.  Use a scoop to serve.  Garnish with a mint leaf.

Yields 4  1/2 cup servings


The ProStart Class served this Ginger Pear Sorbet with Chocolate Dipped Phyllo Sticks.  The recipe was found on 'Taste of Home' and a link has been included:  http://www.tasteofhome.com/Recipes/Chocolate-Dipped-Phyllo-Sticks

LaTianna Clay receives a Bronze at State Skills USA Competition

LaTianna received a congratulatory letter from Senator Herb Kohl.

Niki Munz and Laurel Wright Create a New Menu Item for Local Restaurant

Niki Munz and Laurel Wright show off their Mediterranean Chicken Sandwich that they

developed as a class competition for The Cannery Grill.

PaNtau Yang Scores Gold at State FCCLA Conference

PaNtau Yang will be going to the National FCCLA Conference in Anaheim, California in July, along

with 2 other students from Wisconsin.

Wisconsin ProStart Invitational 2011

ProStart Management Team 2nd Place 2011

Leila Merriman and Hannah Arnold show off their

restaurant concept--Rajasi.

Not shown:  Colin Renk



 Hannah, Leila, and Mrs. Fritsch.

ProStart Culinary Team in action:

 Niki Munz making custard.

 Pa-ntau Yang makes the Bordelaise Sauce.

 Michelle Gress and Niki Munz work the dessert

station.

From left to right:  Michelle Gress, Niki Munz,

Laurel Wright, and Pa-ntau Yang.

 Laurel Wright works on the entree.

 The finished product.

Everyone

 Nick Szombatfalvy, our Mentor, Pa-ntau, Michelle,

Niki, Laurel, Leila, Mrs. Fritsch, Alex Bries (our alternate),

and Hannah at the end of the ceremony.

Pressed Cheese Sandwiches

 Ingredients

Recipe from Alexandra Guarnaschelli.

• 5 tablespoons olive oil 1/2 teaspoon aleppo pepper
• 2 cloves garlic, peeled and pressed
• 8 large slices sourdough rye bread
• 16 ounces mozzarella cheese, cut into 16 slices
• Coarse sea salt and freshly ground black pepper
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary

In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.

Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.


Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.


The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt.

Made by Megan and Dakota

Garlic and Cheese Bread

Slice one loaf of Italian Bread into 15 slices of the same size.

Brush melted Butter onto each slice of bread. (you will need about 1/2 cup of butter)

Sprinkle garlic powder over buttered bread slices. (about 1 Tbsp of garlic needed)

Sprinkle with grated Parmesan cheese. (1/2 cup needed)

Places slices back into loaf shape, wrap in aluminum foil and place in 300F oven for 20 minutes to warm.

Serve and enjoy

Made by Megan and Dakota

Very Special Cheese Cake

Combine:                                                                     Yeild: 24  2"x2" pieces             
4 cups Graham Cracker Crumbs

3/4 cup Sugar

1 cup and 2 Tbsp Softened Butter

Press into bottom and halfway up the sides of a 12"x20" pan.

Beat 3 pounds of Cream Cheese until smooth.

Gradually add in 3 cups of Sugar to beaten Cream Cheese.  Beat until smooth.

Add 3 tsp of Grated Lemon Rind to mixture and blend.

Add 9 Eggs to the mixture one at a time, beating well after each addition.

Pour into pan.

Bake in an oven preheated to 300F for 60 minutes.

Turn off oven and leave door ajar for 30 minutes.
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Combine:
3 cups Sour Cream (at room temp)
6 Tbsp Sugar
3 tsp Vanilla

Carefully spread over cheesecake and return to oven for 30 minutes with the door ajar.  

(do not reheat the oven)

Remove, cool and refridgerate for at least 3 hours or overnight.

Made by Megan and Dakota

FCCLA Regional Competition

On Friday February 25, 2011 some of the Sun Prairie Prostart students competed in the FCCLA regional competion.  Every Sun Prairie Prostart student who went got either gold or silver and will be going on to the state competition in April.  Some of the events competed in included Culinary Arts, Pastries and Baked Goods, and Food Garnish.  Here are some pictures of the food products they made.

Rum Balls

Made by Megan W and Dakota C

Mix Until Well Blended:
1 cup Vanilla Wafer Crumbs
1/2 cup sifted powdered sugar
1 Tbsp Cocoa
1/2 Cup finely chopped pecans or walnuts

Stir In With Hands:
1 3/4 tsp light corn syrup or honey
2 Tbsp Rum

Form into 3/4 inch balls and roll in powdered sugar.  Store in a tightly covered tin.

Patai

Made by Gordon X.

Ingredients:

• 1 (8 oz) package dried flat rice noodles
• 3Tbsp fish sauce
• 1/4 cup fresh lime juice
• 1 Tbsp white sugar
• 2 Tbsp oyster sauce
• 1 1/2 Tbsp Asian chile pepper sauce, divided
• 1/4 cup chicken stock
• 1/4 cup vegetable oil
• 1 Tbsp chopped garlic
• 8 oz skinless, boneless chicken breast-cut into 1 inch cubes
• 2 eggs, beaten
• 3 cups bean sprouts
• 6 green onions, chopped into 1 inch pieces
• 2 Tbsp chopped unsalted  dry-roasted peanuts
• 1 lime-cut into 8 wedges

Directions:

1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 tsp chile sauce and chicken stock and set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok to the sides and pour the eggs in the centser. Cook and sir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook stirring constantly until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Cook time 30 minutes.

Chicken Ranch Appetizers

Made by Megan and Dakota C
Combine:                                                                                         Portion: 3 Appetizers
3 Boneless, skinless, chicken breasts-cooked and diced
1/2 Cup Ranch dressing

Place a small amout of chicken mixture into tostitos 'scoops'

Combine 1 cup colby shredded cheese and 1 teaspoon of chili powder in a baggie and shake to coat. Sprinkle on top of the chicken.

Bake at 350F for 8-10 minutes or until cheese melts.

Serve with salsa and sour cream.
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The chicken ranch appetizers were very simple to make.  They had a sweet yet salty taste.  They would be a great appetizer to make for a party.

Strawberry Spinach Salad

Made by Megan and Dakota C
Yesterday we made a strawberry spinach salad. Here is the recipe:         

Mix together and refigerate until chilled:                                      Yeild: 2 cups

1cup granulated sugar                                                               Portion: 2 tablespoons
1/4 cup sesame seeds
1 teaspoon sesame oil
2 tablespoons poppyseeds
1 tablespoon dried minced onion
1/2 teaspoon paprika
1 cup vegetable oil
1 cup balsamic vinegar

Combine fresh spinach(washed, dried, and chopped) with halved strawberries on a salad plate.

Drizzle with 2 Tablespoons of dressing.
                                                                                                                                    

The salad had a sweet taste without the bitterness that you would expect from the spinach.  It had a very fresh flavor.  It would be a good side dish rather than a salad you would eat on its own.