I also made this mash as part of my senior project. Its poem can be found here.
- 8 Small Multicolored Potatoes
- 1 Small Parsnip
- 4 Carrots
- 1 ¼ C Half&Half
- 3 Scallions
- 1 Small Onion
- Salt and Pepper to Taste
- Peel your potatoes, parsnips, and carrots. Then cut them into 1 centimeter cubes.
- Boil the turnips for 10 minutes, then add the carrots and potatoes and boil for 15 more minutes. Boil them longer if needed.
- Mash the vegetables.
- Chop the onion.
- Cook the onion with the dairy in a separate pot on the stove for 5 minutes.
- Mix the onion-dairy mixture into the mashed vegetables.
- Chop up the scallions and mix them in.
- Add salt and pepper to taste.
This bread was also part of my junior year project, it combines my favorite flour to use for bread (rye) and my favorite nut (pecans). Its poem can be found here.
- 1 T Maple Syrup
- 1/2 C Lukewarm Fresh Orange Juice (make a little extra as well, for another step, so keep separate)
- 2 T Instant Yeast
- 1 C Flour
- 1 C Dark Rye Flour
- 1 t Salt
- 1/2 C Chopped Pecans
- 1/4 C Chopped and Dried Mandarin Orange Slices
- 1/3 C Dry Cranberries
- 1 T Neutral Oil
- Mix your maple syrup and orange juice in a cup. Add the yeast and allow to bloom.
- Mix the flours, salt, pecans, mandarin pieces and cranberry in a large bowl.
- Mix the bloomed yeast with the dry stuff, add extra orange juice if it is too dry, also add the grapeseed oil. Use electric mixture to combine.
- Knead until it is one smooth lump, then let rise for two hours.
- Roll it into a rectangle shape and place it onto a pan with a silpat in it.
- Cover with plastic wrap again and let sit for half an hour.
- Set the oven to 400 °F/200°C.
- Cook the bread in the oven for 25 minutes or until toothpick comes out clean.
- Let cool down and then enjoy!
I made this snack for my junior year project. It was paired with this poem.
(Makes 2 Servings)
- White pepper to taste
- 1 Crushed Garlic Clove
- ¾ C Goat Cheese
- 1 Chopped Shallot
- 1 t Rosemary
- 1 t White Truffle Oil
- 2 T Half & Half
- 2 6 in/15 cm Pitas
- ½ C Thinly Sliced Shiitake Mushrooms
- Olive Oil to Drizzle
- Preheat oven to 375°F/190°C.
- In a mixing bowl, combine the garlic, goat cheese, shallot, rosemary, truffle oil and half & half.
- Spread the mixture on the two pita breads.
- Place the mushrooms on the pitas and drizzle with olive oil.
- Bake on a nonstick sheet in the oven for 15 minutes.
I did my high school junior project at a Jewish school and so I couldn’t bring non-Kosher meat on campus, or to my project, which had a lot of milk dishes. I compromised by making a watermelon jerky for my meat poem. I used Tajín because living in LA, that’s what the fruit street vendors put on the fruit.
- Thinly Sliced Watermelon
- Lime Juice
- Tajín Clásico Seasoning
- Paint the watermelon with lime on both sides.
- Sprinkle the watermelon with the Tajín Clásico Seasoning.
- Place the slices of watermelon into a dehydrator for 19 hours at 140°F/60°C.
- Take out and enjoy!
This fall salad was also made as part of my high school junior year project. It was paired with this poem.
- Pomegranate Seeds (1 Pomegranate)
- 1 C Shaved Manchego
- 4 C Arugula
- Bartlett Pear Slices (1 Pear)
- Honey-Balsamic Vinaigrette
- ½ Cup Tamari Roasted Pumpkin Seeds
- Mix the dry ingredients of the salad in a bowl.
- Mix in the vinaigrette and serve.
I really love roses and often add rosewater to my lemonade. This was made as part of a project I did in my high school junior year where I paired poems and recipes. It’s poem is here.
- 1 Can Ginger Ale
- Dash of Elderflower Syrup
- Juice of a Lemon
- 2 t Melted Prickly Pear Jelly
- Dash of Rose Water
- Mix it all together and enjoy.