After a few attempts, we were proudly able to re-create these yummy dishes together at home:
- We put grated Gruyère and Emmental cheeses into the heated pot.
- We stirred it all up and let it melt.
- We put together a plate of bite-size pieces of bread, apple, and cherry tomatoes.
- We popped the pieces of food on skewers and dipped them into the melted cheese. YUM!
- We gathered the ingredients: sushi rice, raw salmon, avocado, cucumber, and nori (seaweed) sheets.
- We cooked and cooled the rice.
- We laid out bamboo rolling mats, placed a nori sheets over them, and spread layers of rice on top.
- We placed cut salmon, avocado, and cucumber in a line at the center of each rice square.
- We rolled them all up tightly with the help of the mats, cut the rolls into pieces, and dipped each one in soy sauce before eating!
- We cooked bulgur until it was tender and let it cool.
- We cut up itty-bitty pieces of cucumber, tomatoes, and green onions.
- We finely chopped up a ton of parsley, some mint, and garlic.
- We combined it all and dressed it with olive oil and lots of lemon juice. Ta-(bbouleh)-da!
- We made our own gravy using melted butter, flour, broth, and cornstarch for thickness.
- We cut potatoes into fries-sized sticks and roasted them.
- We put the fries into a bowl and sprinkled them with salt.
- We put cheese curds on top of the fries and poured gravy over it all.
- We added green onions and chopped bacon on top for extra flavor!
- We heated sugar until it became caramel and quickly poured it into the bottom of a glass pie plate.
- We blended eggs, milk, condensed milk, sugar, and vanilla extract until we got a smoooooth mixture.
- We poured the mix into the plate with the cooled caramel.
- We placed the plate into a large baking pan filled halfway with water.
- We baked the flan for 45 minutes, then cooled it in the fridge overnight.
- We inverted it into a plate and each of us satisfied our sweet tooth!