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.