The Culinary Arts is a class where students perfect their cooking skills and to learn how succeed in the culinary workforce.
The culinary arts class cooked a three-course meal on Oct. 10 at the Italian Heritage Association’s fiesta dinner. The dinner was a 300 to 400 person banquet and was held at the Walla Walla Fairgrounds at 5-9:30 p.m. Though the banquet was Oct. 10, the students had already been preparing and trying different dishes. The class was working on Tarduci and Crostoli, Italian dessert dishes.
Though this was their most important project lately, the class has other competitions and opportunities coming up. A competition in Clover Park, Tacoma, is on Feb. 28. They’ve also been studying the culinary industry for the national test at the end of the semester. On top of all of that, they have been taste-testing recipes for the school store, where they have been offered to cook.
Just because you’re not in this class, doesn’t mean you have to miss out on the amazing food. Culinary Arts teacher Barbara Buttice was happy to share some recipes:
- 9 eggs room temperature, beaten till frothy
- 1\2 cup sugar
- 1\4 cup melted, cooled, shortening
- 1\4 cup corn cooking oil
- pinch of salt
- 1\3 cup orange juice
- 6 to 7 cups flour
Add sugar, shortening and oil, one at a time, into a large mixing bowl.
Add remaining ingredients and flour about 1 cup at a time. Use as much flour as it takes to make firm, pliable dough.
Divide into 4 equal parts.
With hand lightly oiled, rub over each portion and place into bowl covered with a dish towel.
Roll each portion on a lightly floured board until about 12 inches long.
Cut this into strips 1 1\2 inch long.
Shape into desired twists or braid.
Set aside the shapes to fry.
Fry in deep amount of Crisco until lightly browned.
Drain on a paper towel.
Cool the cookies then dip in honey and put in airtight container.
Tarduci (Italian Butter Cookies)
- 6 eggs,room temperature
- 1 cup sugar
- 1 cup shortening (half butter)
- 1 tsp. vanilla
- 1 tsp. anise oil
- 6 cup flour
- 6 tsp. baking powder mixed with flour
Cream shortening until fluffy, adding sugar and cream until mix is no longer grainy.
Add 1 egg at a time and beat well after each.
Add flavorings and mix well.
Sift flour and baking powder together.
Add 1 cup at a time and mix well.
Divide the dough into 4 parts.
Roll the dough into long rope the size of a fat pencil about ¾ inch in diameter and cut the long roll of dough into 1 and 1 ½ inch lengths.
Place on a cookie sheet on parchment paper.
Bake at 350 for 15 minutes until golden brown.
While they are still warm, put them into a bag with powdered sugar.
Shake them, remove and let cool.