Presentation on theme: "By: Triston Andrews. Heat a Dutch oven over medium heat. When the pot is hot, spray it cooking spray. Add the garlic and onion. Sauté, stirring occasionally,"— Presentation transcript:
By: Triston Andrews
Heat a Dutch oven over medium heat. When the pot is hot, spray it cooking spray. Add the garlic and onion. Sauté, stirring occasionally, until the garlic and onion have started to soften, about 4 min. Add the milk and cauliflower. Season with salt and pepper to taste. Cover the pot and bring the soup to a simmer. Simmer until the cauliflower is tender, about 25 min. Stir 1 cup of the Cheddar Cheese into the soup. Working in batches, transfer the soup to the blender and puree until smooth. Return the soup to the pot; reheat if necessary season with salt and pepper to taste. Ladle the soup into bowls, top with the remaining cheddar cheese and the scallions, and serve.
Preheat the oven to 450 degrees Fahrenheit. Split the baguette in half crosswise, then lengthwise, to make 4 pieces. Rub the entire surface of each piece of bread with the garlic. Place the bread, cut side up, on the prepared baking sheet and bake until the bread begins to brown, about 8 min. Remove the bread from the oven. Turn the broiler on high. Pour the chicken broth into a small bowl, and dunk each piece of bread in the broth allowing it to absorb a good amount of liquid. Place the soaked pieces of baguette back on the baking sheet, cut side up. Season them with salt and crushed red pepper to taste. Sprinkle with Parmigiano-Reggiano and mozzarella cheese. Broil the bread until the cheese is bubbly and begins to brown. Sprinkle the parsley over the bread, and serve.
Non-Stick Cooking Spray 2 garlic cloves 1 Small yellow onion, chopped 2 cups skim milk 1 medium head cauliflower, cored and roughly chopped (about 4 cups) (I used cauliflower instead of potato) Salt and freshly ground pepper 1 ½ cups (6 oz.) shredded 50% reduced fat cheddar cheese, such as Cabot ½ bunch scallions (green part only) sliced thin diagonally
8 oz. of whole-wheat baguette 2 garlic cloves 2 cups low-fat, low-sodium chicken broth ¼ cup grated Parmigiano-Reggiano Cheese ¾ cup reduced-fat shredded mozzarella 3 tbs. chopped fresh flat-leaf parsley
Presentation Triston’s presentation was very nice. I’m glad he did very well with making something all by himself for the first time. Technique & Creativity Triston used a great technique in making the soup healthier. It was very creative how he used cauliflower instead of potato in the soup. Overall Taste The overall taste of the soup was fantastic. It was just right, it tasted delicious.
Presentation Triston’s presentation was good. He gave us the soup with some tasty bread. Technique & Creativity I think that Triston was very creative with making his soup with cauliflower instead of potato. Overall Taste The overall taste was very good. I’m sure he put a lot of effort into making this meal.
Presentation I thought the soup looked nice when he gave it to us during dinner. Technique & Creativity I thought it was cool how Triston made the soup with cauliflower and not potato. Overall Taste Turns out I’m not a very big fan of soup. I told my parents I was full so I didn’t have to eat it.