Week 5 into Cooking Class!

Hi guys!

It's already week 5 into my cooking class and I am enjoying it more than ever! Food has always been my favorite thing in life! I love trying new things and this class is definitely giving me the chance to try lots and lots of variety of food!

This week, our group made the Poblano Potato Gratin! We made so many different type of food from different cuisine such as Mexican, American, Italian, Etc.

Here is the recipe and directions for the Poblano Potato Gratin! If you guys want the recipes for the other food we made in class, leave a comment or email me and I will gladly post them up! :)

POBLANO POTATO GRATIN


INGREDIENTS:
3 lbs                   Fresh Poblano Chile
2 lbs                   Onions, cut lengthwise into 1/4" strips
2 Tbs                 Vegetable Oil
6 lbs                   Yukon gold potatoes
3 Cups               Heavy cream
1.5 cups             Milk

DIRECTIONS:



1) Preheat oven to 400° F with rack in the middle.

2) Roast chiles on their sides on racks of gas burners on high, turning with
tongs, until skins are blackened all over, about 10 minutes. Immediately
transfer to a bowl and let stand, covered tightly with plastic wrap, about 10
minutes.

3) When chiles are cool enough handle, peel or rub off skin. Slit chiles
lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.

4) Cook onions in oil as needed in skillet over-medium-low heat, stirring
occasionally, season with salt, and cook until golden, about 8 minutes.

5) Stir in chiles and remove “rajas” from heat.(Rajas = roasted julienne onion and chile) Reserve 1 cup of rajas for topping.

6) Then, generously butter a 3-quart baking dish.

7) Peel potatoes, then cut crosswise into 1/16 inch thick slices with slicer.
Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and
bring just to a boil over medium heat, stirring occasionally (liquid will
thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle
reserved 1 cup of rajas on top.

8) Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes
before serving.

Here are the pictures of the food we made!

Enjoy!

I.C.A.
Ms. Piggy.

Stir frying onions

Roasted and cut poblano chile! Couple were spicy! >.<

Sliced potatoes in water to prevent from oxidizing! or simply, changing colors!

Pre-cooking the potatoes with the heavy cream and milk!

In the oven you go, preparing to be finished!

Finished product!

Poblano Potato Gratin!

Spring Vegetable Soup with Tarragon!

Different picture!

Leek and Asparagus Frittata!

Different picture!

Fruit Crumble! 

Great way to end the meal!

Fresh Vegetable Curry

Curry with Rice!

My dish! couldn't wait to eat all the food!

Close up!

My dessert! :)