Menaul School’s lunches are not the typical high school lunches you see in teen movies. Our chefs pride themselves on being creative connoisseurs of the kitchen. The proof is in the pudding with nearly all of the faculty and staff joining the students for lunch, even when they have the option to bring their own. Please enjoy two favorite recipes from our kitchen. If you try it, let us know what you think! Don’t forget to take a photo of your finished work.
Menaul’s Chocolate Chip Cookies
(Originally from Alton Brown)
2 ¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
¾ cup granulated sugar
¾ cup brown sugar
1 cup unsalted butter melted
2 egg yolks
1 tsp. vanilla extract
2 cups chocolate chips
Preheat an oven to 375°F.
In a bowl, stir together the flour, baking soda and salt. In a separate bowl, combine sugars and the melted butter followed by the egg yolks and the vanilla.
Mix together wet and dry ingredients until just combined. Add the chocolate chips.
Spoon batter into desired size and bake 12 to 15 minutes.
Menaul’s Green Chile Cheddar Biscuits
(Modified from Ina Garten’s recipe)
2 cups AP Flour
1 Tbs Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
4 tablespoons Butter (cold)
1 cup Buttermilk (cold)
1 cup Mixed Cheese, plus ½ cup for the top
½ cup Green Chile
Preheat oven to 450 degrees.
In a mixing bowl, combine flour, baking powder, baking soda and salt. Using your hands, rub the butter into the flour mixture very quickly until the mixture looks like crumbs. Add one cup of the cheese and then stir in the buttermilk and Green Chile. The dough will be sticky.
Place the dough on a floured surface and put more flour on top of the dough. Using a rolling pin, roll the dough until it is roughly 1 inch thick. Use a (2 inch) biscuit or cookie cutter to form your biscuits. Continue to roll out scraps of dough until it is all used.
Place biscuits on a cookie sheet so they don’t touch and top them with remaining cheese.
Bake for 15 minutes or until biscuits are tall and lightly golden.