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