Art of Cooking Day 2

                                                             Art of Cooking Blog Day 2 






Today, we had guest chef Ms. Eckert for today's cooking class, who guided us in making delicious grilled cheese and cranberry orange muffins. We went to the Bissonet Campus at roughly 9:30. As soon as we got there, we started our bread, which was a mixture of flour, sugar, salt, and yeast. After mixing it, we let it rise for an hour. Afterward, we started on the muffin, first making crumble and then zesting oranges and mixing wet and dry ingredients to combine. After preparing our muffins, we popped them in the oven for roughly 30 minutes. As they cooked, we put our bread into bread loaf pans and let it rise for another hour. As it grew, we started making our tomato soup. We started by cutting a variety of vegetables and cherry tomatoes. After cutting them up, we let the vegetables simmer in a saucepan with our broth for a while. As we let it simmer, the muffins were done just in time to enjoy a small snack. After finishing our muffins, we put the bread in the oven and blended our soup in a blender. After blending, our bread was done in the oven. As we cleaned up and let everything sit, Ms. Eckert cut the bread into slices for us. We then chose the cheeses we wanted on our sandwich, toasted them, and enjoyed our delicious grilled cheeses and tomato soup. Afterward, we cleaned up everything and returned to the museum district campus, where we ended the day with food and a presentation by one of our classmates, Jonah, about his favorite food, quinoa Greek salad.

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