We decided to cook all these because we were all familiar on how to make them.
Appetizer: Fried cheese stick-
The first dish we made was the mozzarella sticks. they were made by using canola oil to fry rolled up mozzarella an undefined cheese and cheddar cheese. we then covered them in corn starch then egg mix. we covered them in bread crumbs then repeated the process twice then frying for a minute or two. the way we decided to plate our plate was a combination of spur of the moment thinking and the pre-thinking of trying to make our dish look spicy when it was mild. -Degan Cougle
Main: Falafel spread with pita bread-
Making Of The Dishes (Falafel P1)
In the late morning, after we had finished our mozzarella sticks and had a break, it was time to start on the falafel mix, it would to sit in the fridge for at least 40 min. I added all the necessary ingredients to a mixing bowl, 2 cups chickpeas, 1 chopped onion, a bunch of chopped coriander and parsley, 4 cloves of garlic, cumin powder, salt, sesame seeds, flour, and black pepper. We put in the blender and when we tried the falafel “mix”, we were mortified to find out that there was too much garlic. I frantically tried to add more turmeric, and curry powder and when that didn’t work, I was in terror. I frantically looked up on my phone how to balance out garlic in a recipe, and it said to add olive oil to the mix and add lemon juice to any liquid substance used. So, I added olive oil to the mix, and that helped a lot, so I put the falafel in the fridge, where it would sit for the next 40 min.-Daniel Savu
Making Of The Pita Bread
In the meantime, the Pita Bread needed to be made for the main dish. I took the dough out onto a floured surface. I made 6 dough balls, ensuring that each group would have one Pita Bread to try. Once I had six dough balls, I rolled out two, and let the rest of my group members do the rest, since they thought it was fun. Once they all rolled out I got the pan ready, I heated up some olive oil on a heavy duty pan and put my first Pita Bread inside. It was required to cover it to get air inside the dough, then, I would need to flip the bread multiple times to get an even browness on both sides. The aroma of the bread was wonderful, and I was confident it would turn out great. Once the pita was finished, we took it out and added oregano, thyme, and tarragon leaves, given our bread a touch from the Middle East. We repeated this 6 times for the other bread. -Daniel Savu
Making Of The Dishes (Falafel P2)
After 40 min, we took the falafel out, we only had 20 min left. I frantically shaped the balls into the dough and prepared the frying pan with at least 2 cups of oil, and lemon juice the help with the overpowering of garlic, we now had 15 min left. I threw the overly moist falafel balls into the pan hoping we had enough time. After another 5 min, I realized that nothing was happening. Then it clicked, the stove wasn’t even on, it was locked, I didn’t know what to do, I was stressed, begging the teacher to help. This was the main difficulty we had, it took us another 5 min to figure out the stove, and to unlock it. We had 5 min left to fry and to plate the dish, the Pita was ready, but the Falafel made me stressed, after 3 min, I had to make a decision that we would be plating Falafel Paste instead of Falafel. I took the unfinished falafel out and placed it next to the Pita Bread as a paste that could be eaten with bread. (6) It was I could accomplish in the time that I had. -Daniel Savu
Dessert: Japanese jiggly cheesecake-
I started preparing for the cheesecake about halfway through our time for the main dish because the cheesecake takes a long time to bake (an hour and 20 minutes). I prepared the ingredients and started preparing the batter while Scarlett, Degan and Daniel worked on the pita bread and falafel mix. First, we melted the cream cheese, butter and milk together in a pot until smooth. -Sophia Wu
-Sophia Wu, Degan Cougle, Daniel Savu and ME (Scarlett O’Keefe)
The middle eastern sauce;
We first started off by making our appetizer, my role was to make a middle eastern sauce for the cheese sticks and for the falafel and pita bread. The sauce included yogurt, cucumber, lemon, garlic powder, salt, pepper, and corn starch. Then I mixed all the ingredients in a bowl to make the sauce a thick consistency. For the pita/ falafel sauce. I wanted to change it up a bit by added different herbs and spices into the leftover sauce. I added herbs and turmeric to change up the taste to the sauce.
The sauce in the making photos-
What did I do well?
Our team worked well together and all trusted each other to be able to focus on a part of one of the dishes.
What did you learn?
I learned a lot of new cooking skills from my fellow teammates. Also, I learned how to make falafels!
What challenges did you face?
One of our biggest challenges was the falafels, we did not have much time to cook them and the stove kept turning off. Cause us to have no time left. We fixed the problem by turning them into a falafel spread instead. Then we said it was a falafel spread for the pita bread.
One of the biggest problems of the whole day was baking the cake. We weren’t very familiar with the oven and baking dishes in the school kitchen, so it was a huge problem. The cake was supposed to bake in some hot water so the surface of the cake wouldn’t crack too much or become dry. Normally I use a cookie sheet with a tall edge so the hot water wouldn’t spill over, but we couldn’t find any cookie sheets in the ovens so we used around spring cake pan. The problem with this was that the water leaked through the bottom of that cake pan. The only way that we could slightly help the situation was to cover the bottom of both cake pans with foil and have a cupcake tin to catch some of the water at the bottom. In the end, the cake had a huge crack on the surface, but at least the cake was very moist on the inside. While the cake cooled down after finished baking, we worked on the plating for the cake. We cut up some strawberries and made a strawberry sauce for the plating. The strawberry sauce was not planned, as we kind of winged the recipe for it. We added some sugar, water, milk and cornstarch to the strawberries and let it boil in the pot.
Why is One- Day important?
One-Day is important because it allows you to improve your skills or learn some new ones. like I already knew how to cook, but I learned new ideas and how to cook them. One-Day is an incredibly fun and enjoyable day.
All the different dishes: ( we were team falafel)