Class Projects Involving Food are FUN!

This semester, Alec is taking a class that is designed to introduce future teachers to different technological tools for use in the classroom.  One of his assignments is to make a “story” using photos and audio via a software offered in class.  He decided for his project to tell how to make a certain meal and a dessert.  What this really means is I cooked the meal with pictures and then he’ll put it all together afterwards.  I’m completely okay with this because I love to cook and take pictures!  Plus, I wanted to be able to actually eat what was prepared.

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Alec chose three things to make: Grilled Mahi-Mahi with grapefruit, avocado, and watercress salad, Parmesan Roasted Potatoes, and Berries and Coconut Cream.  He chose this with the assumptions that he would be making it, not me, and so wanted it to be easy.  I really wish he had went for taste and not level of difficulty.

I followed Real Simple recipe down to a tee except that I cut it in half and used spinach instead of watercress because I couldn’t find it at the store.  As pretty as this dish turned out to be, we both found that we did not like it.  The fish was too bland – definitely needs more seasoning – and that the lime dressing on top of the fish didn’t do much for the fish but over powered the rest of the ingredients.  I even stopped eating the spinach because the sweet lime sauce was the only thing I could taste.  Everything just seemed to be different tastes that look like they should work together but in reality, they don’t.  The fish was too bland, the sauce to tart/sweet, and the grapefruit to sour to be of any help.

Just not very appealing.  I will probably never cook this again but it was good enough for the project since they’ll be seeing, not eating.

By the way, and I could be completely wrong about this, but I didn’t realize that green onions and scallions were the same thing – I’ve always heard green onions growing up.  I looked everywhere for “scallions” in the store but there were no signs – they were called “green onions” there, too!  I ended up getting green onions because I thought they looked the same as the picture and, lo and behold, it was the same thing!  Does this happen to anyone else?

Thank goodness Alec chose Parmesan roasted potatoes!  One of the only things that I ate on that whole plate that satisfied me.  I wasn’t able to roast them in a roasting pan since I don’t have one so I used a flat cookie sheet instead.  The potatoes came out crispy and yummy – like a French fries but [hopefully] not as bad for you.  This was one recipe that I would like to try again sometime, maybe with a beef dish or grilled chicken.  I feel that it’s very versatile and could be paired with many different dishes!

Obviously, we deviated with this recipe by using strawberries and not a mixture of smaller berries but there’s a reason!  We could have paid twice as much for berries that we don’t really care for or pay less for ones that we do like.  Which one would you choose?  I bet it would be the cheaper berries that you like!

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Oh my goodness.  This was by far the best part of dinner!  I’ve had my far share of strawberries and cream growing up but this may be my now all time favorite way to make it.  The whip cream is delicious – a subtle blend of rich milk and coconut – and gives a good spin to the strawberries.  Using a lime when mixing the strawberries with sugar also added a nice tart flavor to it.  I loved this stuff.  I even licked the cream from the plate, which is not something I do.  I normally don’t really care for whip cream but this was stuff sent by the gods.

Mmmmm!

I’m getting hungry just thinking about it!

Bottom line – the berries and potatoes are sure to be seen in our kitchen again but the mahi-mahi?  Probably not unless I did some serious tampering with the recipe.

Now off to homework, reading, and sleep!  See you in the morning!

Oh, before I forget!  Check out this giveaway at Eat, Drink, and Be Hopeful for your chance to win Chobani yogurt!

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