Day 8: Vodka Pasta - Emory

 Today we made yummy vodka sauce and boxed pasta. We started out with chopping and measuring out all the ingredients. Unfortunately this included chopping onions. Fortunately I was not assigned to that task. After preparing all the ingredients for the sauce we combined everything into a pot and let it simmer for quite a bit. Because cooking is all about multitasking, whilst the sauce was simmering we started preparing ingredients for Ricotta Bruschetta. This included cutting basil leaves and tomatoes and smashing garlic. Fortunately no injuries were sustained. We then combined that with cherry tomatoes and stuck it in the oven. 


Gia cutting basil leaves

Once the sauce was finished simmering we had to blend it. However the only blenders owned by the school were purchased in the 1800s. Therefore we had to “blend” by hand. Meaning we had to aggressively smash everything in a bowl. 




Gloria aggressively smashing the sauce

After we finished the smashing we set the sauce aside to be finished later. We started heating some water for the bow tie pasta as well as balsamic vinegar and honey to create a balsamic glaze. Soon the pasta and bread was done cooking. We then started cooking the meat for each group. Our group decided on chicken. While we waited for the chicken to cook, we decorated the bread. First we spread the ricotta on it. Then we placed the cooked tomatoes and drizzled balsamic glaze on it. We then combined the pasta and sauce. By the time we finished this the chicken was done and sliced. We all helped ourselves to the delicious meal. 



   Sara and Talulah cooking chicken                        Gia and Gloria seasoning chicken


Today we learned a lot about the importance of timing while multitasking. As well as how to properly eyeball ingredients and readiness of a dish. We had a lot of fun and hope to have a great last day tomorrow. 




Finished Product!

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