Fish Tacos used to be just a California (and Mexico, obviously) thing but clearly they are becoming more mainstream as the faces that greeted me in first period were suprisingly placid.
I took a BIG risk today. In my second level class we do yeast as an entire UNIT, so when we make our bbq chicken pizza the kids are well-versed in kneading and water temps.
So glad Bari came back so I could snap this… the bell rang simultaneously with the timers so our title had a chance to live up to it’s name.
So, today is our “transition” from dairy to meat. When I taught the manicotti lesson I explained that if you like lasagna, ravioli and stuffed shells then you’d love manicotti, since it’s basically the same thing in a varied form. Same as enchiladas. If you like tacos, burritos, taquitos, quesadillas, etc, you will like enchiladas.
This is an ATK (America’s Test Kitchen) recipe that has become my go-to mac and cheese. You make a classic cheese sauce, starting with the roux (equal parts fat and flour) but the small additions here of minced garlic, cayenne and dry mustard give it a fantastic flavor. The sauce to noodle ratio is fab, especially if you let this rest about 10 minutes after it comes out of the oven.
Continuing with the dairy unit. Last week we got down with the Italian trinity (parm, mozz, ricotta) and today we met some Mexican/southwestern cheeses.
For whatever reason in the beginning of EVERY new semester, a student asks if we can make smoothies one day. It’s nice to be able to say yes (usually it’s NO, we aren’t making filet mignon, lobster, or ice cream sundaes).