18 'til 18 - Cook a Five Course Meal
Starting off with the second challenge on the list, I spent 6 hours in the kitchen. But let me tell you, it was worth it.
The meal began with a soup, a rich Potato Cheese chowder that also had carrot, onion, and celery. The prep time was about 15 minutes but the dish was done after an hour and half. I used a a lot more cheese, and few more potatoes the recipe entailed, which might've hike the the cook time up another ten minutes. My mom said, "it was soooooo gooood." And that she was a little upset that she could only have one serving. I can't be sure if she said that because I made it or because she actually enjoyed it. Either way, I really liked it. I would definitely make it a second time, if I ever have an hour and a half to spare. Here's the recipe, if you're interest.
Following that was the appetizer, Fried Ravioli. Yes, deep fried cheese ravioli with a side of tangy marinara sauce for dipping. For this, the prep time was closer to 20 minutes. But I also made WAY more than the recipe was designed. What can I say, I love ravioli. Right after, I dropped them in the fryer they took a minute to cook. A minute and a half max. And serve them while the cheese is still gooey. So good! Here's the recipe, if you're interested.
Then I served a Panzanella Salad. This is a Tuscan salad of bread and tomatoes that is popular in the summer. It usually includes onions and basil, dressed with olive oil and vinegar. As a whole, the salad took 50 minuted to prep, cook and serve. I pulled the olives and capers from the recipe, as no one in my family likes them. I'm not sure if that impacted the flavors but it wasn't my favorite dish. I didn't hate it and if it was served to me I'd eat it, however, I probably won't make it again. Still, here's the recipe, if you're interested.
Then it was time for the entree. Blacked catfish, a Cajun style dish served up with the right touch of spices and flavors. This dish had a prep time of ten minutes and a cook of 40. This was a favorite of everyone. It was so delicious. The fish was flaky. The marinade was a smack in the face of so many different flavors. I saved the recipe so I can make many more times in the future. Here's the recipe, definitely try it.
What's for dessert? Those words are like a catchphrase in my house. So I just had to make cupcakes. Lemon-Filled Cupcakes, might I add. I made a fresh lemon cupcake with a delicate lemon cream center, topped with cream cheese whipped frosting. Only I didn't filled them with a delicate lemon cream. And neither did I top it cream cheese whipped frosting. The creme wasn't working for me. So instead, I made lemon custard. It was amazing all the same. There was an intense lemon flavor, let me tell ya. But here's the original recipe.
One challenge down. Seventeen to go. Three months left.
You can watch the video on October 13th at Kaylyn Marie Dunn on YouTube.
The meal began with a soup, a rich Potato Cheese chowder that also had carrot, onion, and celery. The prep time was about 15 minutes but the dish was done after an hour and half. I used a a lot more cheese, and few more potatoes the recipe entailed, which might've hike the the cook time up another ten minutes. My mom said, "it was soooooo gooood." And that she was a little upset that she could only have one serving. I can't be sure if she said that because I made it or because she actually enjoyed it. Either way, I really liked it. I would definitely make it a second time, if I ever have an hour and a half to spare. Here's the recipe, if you're interest.
Following that was the appetizer, Fried Ravioli. Yes, deep fried cheese ravioli with a side of tangy marinara sauce for dipping. For this, the prep time was closer to 20 minutes. But I also made WAY more than the recipe was designed. What can I say, I love ravioli. Right after, I dropped them in the fryer they took a minute to cook. A minute and a half max. And serve them while the cheese is still gooey. So good! Here's the recipe, if you're interested.
Then I served a Panzanella Salad. This is a Tuscan salad of bread and tomatoes that is popular in the summer. It usually includes onions and basil, dressed with olive oil and vinegar. As a whole, the salad took 50 minuted to prep, cook and serve. I pulled the olives and capers from the recipe, as no one in my family likes them. I'm not sure if that impacted the flavors but it wasn't my favorite dish. I didn't hate it and if it was served to me I'd eat it, however, I probably won't make it again. Still, here's the recipe, if you're interested.
Then it was time for the entree. Blacked catfish, a Cajun style dish served up with the right touch of spices and flavors. This dish had a prep time of ten minutes and a cook of 40. This was a favorite of everyone. It was so delicious. The fish was flaky. The marinade was a smack in the face of so many different flavors. I saved the recipe so I can make many more times in the future. Here's the recipe, definitely try it.
What's for dessert? Those words are like a catchphrase in my house. So I just had to make cupcakes. Lemon-Filled Cupcakes, might I add. I made a fresh lemon cupcake with a delicate lemon cream center, topped with cream cheese whipped frosting. Only I didn't filled them with a delicate lemon cream. And neither did I top it cream cheese whipped frosting. The creme wasn't working for me. So instead, I made lemon custard. It was amazing all the same. There was an intense lemon flavor, let me tell ya. But here's the original recipe.
One challenge down. Seventeen to go. Three months left.
You can watch the video on October 13th at Kaylyn Marie Dunn on YouTube.
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