Picture Perfect

Okay, So since it's NYE and I'm feeling a bit lazy (and I've been taking alot of pictures lately in class) I've uploaded a number of pics and I'm just gunna tell a bit about what's going on. Also, some of the pictures at the end got uploaded twice so I apologize for that, and also anyone who has already seen the pictures on facebook, hopefully will still get a kick outta this.

Oh, and they uploaded backwards from the week

This is Chef Yochanan giving a practictical cooking lesson. Here he was making potato dough.
This is multicolored pasta that Chef Yochanan made and he's filled them with chicken veg filling.
Artsy shot if Chef Yochanan putting in the filling.
Here is Chef Yochanan rolling out the dough in a dough machine... it gets it nice and thin. You could roll it out by hand, but this is (as it probably looks) much easier.
So this is a repeat of the picture above. Chef Yochanan made three types of pasta dough, one regular, one with spinach infused to give it a green color, and one infused with beet root to give it a nice red color. Although you could make them here he decided to use a bit of all three doughs to make it kinda funky.



This is Challah that we made... There's a four braid, five braid, and a six braided one. The small ones are basically dough tied into a knot.
These are pitas that we made before they were cooked. They are covered with saran so they don't dry out. They need to sit so the dough will rest after being rolled out, and they are in a proofing box (its a warm box, but it's open in this picture, for most recipes when we use it the door is closed)
Home made Hummus with Tehina and harrisa
We had a polenta day, so this was an on the spot creation because there were kashrut issues with some ingredients that came in for the first way we were going to make it. It's creamy polenta cake with roasted red pepper sauce
Marinated roasted red peppers with baked polenta
Deep Fried polenta sticks with lemon mayo dip
Funny face Foccaccia. This one wasn't mine, but it was kinda funny so I put it up anyways...
Same foccaccia before it grew a beard and was baked
Lentil salad with pomegranates and apple
Taboule salad.

So there was a taping in the baking kitchen this afternoon. It's going to be airing in Israel and France (it was done by a French cook). So when we were in school for the pasta lesson some of the kids that are also in the baking class were pulled out to help get ready. So I helped get the dough ready (it needed to sit in the freezer for two hours) so even though I'm not on the show (nor was I there when it was being taped) the dough that will be used on the show to finish the recipe will the the one I made(after he makes what I made as the first half, you know how they do it on cooking shows).

Okay, thats it for tonight.

Happy New Years 2010?!