Welcome back to the NTV Evening News
Hour. Tonight on Made Right Here, students
of the College of the North Atlantic's
Culinary
Arts Program prepare for their bake sale.
Here's Danielle Butt.
This week on Made Right Here, we're at College of the North Atlantic and we're visiting the first
year Culinary Arts Programs students
and joining us is Derrick Collier and Derrick, tell us a little bit of what we're seeing here
today.
Well, today the students are actually preparing for a little bake sale that we usually do.
Today they're gonna be doing lots of different things. We have checkerboard
cookies over here.
So right here, we have Hannah. She
actually did a sponge cake today and an
angel food cake and she's actually doing the lemon filling for that.
And she'll be putting that on sale today.
Over here we have
Mitch, he's doing an, actually, a marble
cake with
fudge icing. And we have Partridgeberry scones done by
Nick and then Alex is actually doing some lemon pie filling for one of his projects today as
well.
Alright, so then we have Glen. Actually, Glen is doing biscotti with some
dipped chocolate. Did some brownies today, we have tea buns done by Melissa.
We have a coffee cake being done. We have dinner rolls be done with sweet dough today.
Alright so back here, we have Chelsea and Chloe and they're actually doing a
sponge cake as well today with a lemon
cream filling.
Right here we have Luke and we have Nikita.
And they did a crockinbush today with some fresh fruit.
And we're waiting for you to taste that
today.
That is beautiful!
And with me now is Nick and Nick, tell me
exactly what we are going to be making now.
Today we're going to be doing a squid ink egg noodle with a nice, fresh salad
and a spicy Miso dressing. Now, we heard
right squid ink? We are going to use squid ink
and that's gonna give the pasta a really
nice
dark color, it's gonna be jet black. It's a little salty so it'll add that salt
flavor that we want. Where do we start? Ok, first thing we're gonna do is we have about
a cup and a quarter of flour, two eggs, about a tablespoon of squid ink.
So what I need you to do is put this right into the robot coupe.
Normally you can do this by hand but it'll take time. The robot coupe will do this in about 2 seconds.
So we're gonna crack two eggs into this bowl and then all the squid ink.
And now we're going to mix it all up.
This was on for a minute and this is what
our dough
for our pasta looks like.
So what we would do next is we would wrap this in plastic wrap and put in the fridge for
30 minutes. It would re-hydrate so it'll be easier to work with when we
put it through the
press.
So we'd feed it through and then we'd fold it over and we would continue to do this.
Pretty noodles! And that is
hand cut pasta, right there. Beautiful! So
these are our fresh noodles,
all ready to go, yup. So we have our ingredients here.
So these are the desserts and all the great stuff we've made today.
Yes, actually the students were very happy to make those for you. They're made
right here and you get to take them home with you. Awesome, thanks again Derrick, it's been great.
You're very welcome! Desserts and meal
ideas from College of the North Atlantic
students are
Made Right Here.
