Feedback and recipes of France

Feedback: I made French macaroons and crepes for my class. The feedback came from a google form sheet so excuse the copy and paste.
- IGN rating 100 out of 10    
- It was really good! I loved both the crepes and macaroons.     
- Your food was good. It was sweet for me. The crepe was my favorite. I like that you can customize it with the toppings and fillings you like.    
- Great food, unsure about the crepes thought, really liked it, but it was my first time having them and it was really good    
- My single macaroon and whipped cream was pretty good    
- I didn't have a crepe but the macaroons were amazing.               
- It's not that the food was bad it's just that I don't like the foods.               
- Your crapes were so amazing!!!!! I didn't love that cookies but I don't like raspberry so that is why, but otherwise your food was really good!!!              
- Ign rates 10/10. Really good.              
- I thought it was so GOOD I ABSOLUTELY LOVED. The macaroon i had was a little hard to bite but someone gave me theirs which was a lot easier to bite. THE CREPES WERE INSANELY GOOD THEY WERE FLAWLESS              
- I always enjoy your food each week. My favorite was the steak we had a few weeks ago. But I only didn't enjoy two foods. The dumplings I am not a fan of, but I don't really like Chinese food. This week I didn't really like the food though. I just didn't enjoy it. Ever other week though was a 10/10, keep up the amazing work.              
- It was amazing especially because you happened to do my two favorite foods. I was fortunate enough to get both foods and they both were really great! Even though the macaroons didn't feel the way a macaroons normally do but it still tasted wonderful and I still enjoyed the texture!              
- My experience with your food was really good!  I would just recommend next time you use a little less cream.
- I really like your food. I think that as this project goes on you are progressing. I think that there is a specific way to fold crepes. If there was I wish that you would've shared that with us because mine was a little bit sloppy. Otherwise it was very delicious. I don't understand why you were so worried about the macaroons because they turned out AMAZING! I've had a few macaroons before and I think that yours was one of the best ones, honestly. It had really good flavor. The only thing I would have changed is that I would make the filling a bit more creamy. Overall today was one of your most successful food presentations in my opinion. Keep up the good work!            

Recipes:

French Macaroons:

- 3 egg whites at room temperature

- 1/4 cup of white sugar

- 2 cups of confectioners sugar

- 1 cup of almond flour

- pinch of slat

Buttercream filling:

- 1/4 cup of salted butter

- 3/4 cup of powered sugar

- 1 cup of fresh raspberries, worked through a sieve to extract 3 tablespoons of juice

1) Preheat oven to 300F degrees 

2) Beat egg whites until foamy, then add salt and white sugar for about for 8-10 minutes. Make sure that the eggs are at room temperature. Whip until they form a peak that's upright. 

3) Then add food coloring and be try to make it a shade darker as it tends to fade.

4) Sift the almond flour and powered sugar together in a separate bowl and discard the extra chunks left behind. 

5) Fold the flour/ sugar mixture in with the egg white mixture. Careful when you are mixing because they can be either under mixed or overmixed. If you under mix, your macaroons will be lumpy, cracked and when baked, will be flat with no feet.
6) Transfer the batter to the pastry bag. (If you don't have a pastry bag or a piping bag, you can use a Ziploc bag and cut a hole to the size of what you need)
7) Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Don't spray anything on the parchment paper.
8) Tap the pan hard for at least 2-3 times. This will help air bubbles come out of the macaroons and when they bake won't be cracked.
9) Let them sit out for at least 20-30 minutes or until when you place your finger on the macaroon, it won't feel sticky.
10) Bake for 20 minutes. Please do not under bake. They may look ready but trust me their not. If you take them out early, they will stick to the parchment paper instead of coming off easily.
11) Meanwhile mix the buttercream filing. Whip the butter until it is light and fluffy with an electric mixer. Then slowly add sugar. Work raspberries through a sieve with a spatula until you get 3 tablespoons of juice then add to the butter and sugar mixture.
12) Whip until it combined. Transfer to a piping bag (or Ziploc bag) and cut out a small hole.
13) Reverse the cookie shells on their backs and pipe a small amount of filling. Place another cookie on top and you have yourself a macaroon.
14) If your not eating it right away then keep them refrigerated.

Crepes

- 2 eggs
- 1 cup of milk
- pinch of salt
- 2/3 cups of all- purpose flour
- 1 1/2 teaspoons vegetable oil
1) In a blender combine the eggs, milk, flour, salt, and oil.
2) Heat a skillet and butter lightly before placing 1/4 cup of batter inside. Cook for 2-5 minutes or until golden then flip over. You can use a variety of things as toppings with the crepes such as strawberries, chocolate syrup, mangos, whipped cream, any fruit really.

Feedback and Recipes of England

Today I made the classic fish and chips and British pound cake. Here is a picture below:

Here's some feedback:
- I enjoyed the pound cake a lot. I would recommend next time you makes the chips, less rosemary. And the fish was very good for how it was supposed to be made.
- Naomi, the food was all delicious. I had never had fish before but your fish was amazing. Good job with the pound cake! I like the sugar on top and the potato wedge was well seasoned and very good.
-The food was pretty bomb. The fish was amazing and so was the cake.
- Fish: Has a very nice light flavor and a nice texture. Cake- the cake isn't too sweet which makes it soo delicious. The potato was also seasoned very well and had a good texture.
- Everything was amazing. The fish was cooked really well and the fries were seasoned really good. The pound cake was perfect too.
- The cake was very good and I loved the chips and and fish. Over all it was very delicious!
- Despite the fish not being crunchy I still thought it was really good. I liked that you chose a fish that didn't have to strong of a taste. I liked how the pound cake wasn't overly sweet. I always love potatoes so of course they were amazing lol.
- The fries were perfectly baked. The fish was delicious, but some pieces were saltier than others. If the pound cake was supposed to have lemon, I didn't really taste it. Otherwise, it was delicious.
- The food this week was amazing! I don't have fish a lot but I thought it was great. And of course the cake was very good too! Nice job!
- I didn't get any seconds :( but the pound cake and fries were good.
- The food was 10 out of 10. The English pound cake was my favorite and the french fries were just as good. I would have eaten the fish if I wasn't allergic haha (I personally, the author, am a tad mad because whoever this is didn't tell me in the beginning of the year that. It's cool though) I will definitely pay to find English pound cake in the stores.
- The fish and chips were amazing! I loved the spices you used. The pound cake was my favorite, I was in love with the clash of flavors between the butter in the cake and the powered sugar on top! Good job!
- The fish was perfectly cooked. The potato was good, but my mom makes me them with a little garlic salt. The pound cake was perfect, very buttery.
- The food was exceptional once again- really liked the fish, haven't had good fish and chips in a while, thanks for a great meal once again.
- I loved the food today!! I thought it was perfect, Although I didn't try the fish the chips and pound cake were amazing!
- The potato wedges were delightful. I enjoyed the Rosemary spice as well, it adds a great touch of flavor.
- You're really good at making food! I think my favorite food today was the pound cake. It was really tasty and had a great texture! The French fries were really great as well (I sadly only had one) but I enjoyed every bite. The fish delicious too!
- Naomi, I really enjoyed this weeks food... as always. The potato wedges were my favorite, I've always loved them. I also really like the pound cake. The only thing I would recommend would be to make the outside crust softer. I also only like tuna generally, but the tilapia was good.


Recipes
English pound cake
- 3 cups of sifted all-purpose flour
- 1 cup of butter
- 1/4 teaspoon of baking soda
- 3 cups of white sugar
- 1/4 teaspoon of salt
- 1 cup of sour cream
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of orange extract
- 6 eggs

1) Preheat oven to 350 degrees
2) Sift together the flour, baking soda, and salt then set it aside.
3) In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition

4)Stir in vanilla, orange and almond extracts. Blend in the flour mixture, alternating with the sour cream, until fully incorporated. Pour batter into prepared pan.

5)Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 70 minutes. Allow cake to cool on rack before removing from pan to cool completely.

Fish and Chips:

- 1 1/2 pounds fresh tilapia fillets

- Kosher salt and freshly ground black pepper

- 1/2 cup plus 1 tablespoon all-purpose flour

- 1/2 tablespoon baking powder

- 1/2 teaspoon freshly grated lemon zest

- 1/8 teaspoon cayenne pepper

- 1/2 cup water

- 1 extra-large egg

- Vegetable oil, for frying

- 2 large baking potatoes, unpeeled

- 2 tablespoons good olive oil

- 3/4 teaspoon kosher salt

- 1/3 teaspoon freshly ground black pepper

- 1/2 teaspoon minced fresh garlic

- 1/2 teaspoon minced fresh rosemary leaves

1)Lay the tilapia fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.
2) In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.
3)Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
4)Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the "chips."
Baked "Chips"
1)Preheat the oven to 400 degrees F.
2)Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.
3)Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.

Interviews

I am writing interview questions for my topic and with have a sample email to send to a chef and schedule an appointment.

1. How long has it taken you to become a chef?

2. When did you know that you wanted to be a chef?

3. Are there any role models in your life? Why?

4. Did you have any struggles along the way?

5. If you never became a chef, what would you want to be?

6. What is your favorite dish?

Hello, my name is Naomi and I am a student of a middle school in Middletown. We are working on this project in Language Arts called genius hour. Genius Hour is where people or students donate 20 percent of their time learning more about something they are passionate about. In my school we are currently doing that and my topic is around the world and around the plate. My topic involves cooking and for me to embrace different types of food and cultures. Every other Friday, I make food for my class from different countries each time. I know you must have a busy schedule but I would appreciate if I could interview a chef from your restaurant and learn how it is done in a professional kitchen with an experienced chef.

Background of France

     Did you know that France makes 400 kinds of cheese? Hello cholesterol and happiness, goodbye healthy living. Did you also know that the Eiffel Tower weighs about 10,000 tons? Anyway let's get down to the history of France. France is about 80 percent of Texas, if that helps with a visual, and is the largest nation in western Europe. In France with its summers are warm, its cool, rainy winters, and 90 percent of land fertile, makes France one of the world's leading farming nation.
     France did not immediately succeed in establishing a democracy due to the fact that Napoleon became emperor of France in 1799. Prior to that, France was under the control of the Romans for 500 years, starting in 58 B.C. Hard Rock life for them but eventually they obtain a democratic government and rights as citizens.
     France can also be known as a place where there were individual achievements. For example, as Marie Curie discovered Radium in a French lab and she became the first women to win a Nobel Prize.