We began the day with our knife cuts. I was ready. I had practiced. My Julienne and Batonnett carrot cuts were my best yet. My Macedoine and Bruinoisse had nice square edges and mostly the same size. Unfortunately I did not practice Tomato Concasse or Lyonaisse Onions and it really showed. I even forgot to seed the tomato, and that was the most important part. So all in all I received the grade I deserved.
We then preceded to make the Nicoise Salad with Salmon. Chef told us to keep trying something that we do not like and eventually we will acquire a taste for it. Well I guess it is true. I never really liked Dijon. However after practicing the dish several times, I think at least the recipe provided is the best I have ever had. In making a salad, it is critical that the salad greens be crisp and dressed just before serving. The potatoes need to be nicely browned and the green beans crisp. The Salmon is quickly seared in a hot pan to get a golden crust on the presentation side. The salad is served with tomato wedges and a hard boiled egg. This was my best dish yet!
Thursday, May 20, 2010
Tuesday, May 11, 2010
The Final before the Final
Week Nine has so far been my favorite week. I know that it is important to work in teams. I know that I will have to work with others in my own kitchen. However I really do enjoy the Wendy Show. It provided me an opportunity to validate what I am doing. I prepared Warm Salmon Salad Nicoise.
First thing first, I have talked about Mise en Plas before. It means have everything in its place to prepare the meal. There are several steps in the preparation of the salad. Having all the ingredients lined up in the order I need them, really works and does make a difference.
I was expecting Chef to rip my dish up. He said he was going to be highly critical. I did find the critique very helpful to prepare for the final. This honest feedback allows me to focus on those critical preparation points to produce a $15.00 plate.
I continue to practice my knife cuts. They cuts are cleaner and straighter, carrot cuts I mean. Luckily still no blue band aids.
First thing first, I have talked about Mise en Plas before. It means have everything in its place to prepare the meal. There are several steps in the preparation of the salad. Having all the ingredients lined up in the order I need them, really works and does make a difference.
I was expecting Chef to rip my dish up. He said he was going to be highly critical. I did find the critique very helpful to prepare for the final. This honest feedback allows me to focus on those critical preparation points to produce a $15.00 plate.
I continue to practice my knife cuts. They cuts are cleaner and straighter, carrot cuts I mean. Luckily still no blue band aids.
Monday, May 3, 2010
Many more Lessons Learned
Friday was another one of those eye openers for me. It does not matter how much I am practicing my knife skill, if I am practicing it wrong. Also I found I like the carrots at school better for practice. I know we are suppose to cut other items, but I really need to get the carrot thing down.
Our team came into the kitchen with a plan, my plan. It worked really well, we were on top of everything until the plating. I did not have plating in my plan. It is now my understanding I need to do that first.
The food was really good. I had only occasionally cooked with wine. I had never cooked with a whole bottle. My Beef Bourguignon Pot Pie should have been called a stew. I did not have my oven hot enough to get the needed puff on the pastry top. Also I think that the dough was in contact with the liquid. I will try this again at home.
Our Braised Short Beef Short Ribs were off the chart good, wish I could take credit, Drew did an outstanding job. We could have done a better job plating, each plate was different in appearance.
I even tasted two new vegetables. You need to try Pureed Celery Root, it was wonderful. Our texture was a little off. We used the Food Processor instead of a Ricer. In the Pot Pie were baby turnips. They were surprising delicious.
As Chef told us we need to take the blinders off and be prepared to try new foods. We do not have to like it, just try it. I have spent my life assuming that I did not like this or that. The sad part is I never even tasted most of them.
So the biggest learning lessons. Be prepared to try new foods and plating, plating, plating. I need to make plating a part of my Mis en Place. I need to make it part of the set up. I must visualize what my final dish is.
Our team came into the kitchen with a plan, my plan. It worked really well, we were on top of everything until the plating. I did not have plating in my plan. It is now my understanding I need to do that first.
The food was really good. I had only occasionally cooked with wine. I had never cooked with a whole bottle. My Beef Bourguignon Pot Pie should have been called a stew. I did not have my oven hot enough to get the needed puff on the pastry top. Also I think that the dough was in contact with the liquid. I will try this again at home.
Our Braised Short Beef Short Ribs were off the chart good, wish I could take credit, Drew did an outstanding job. We could have done a better job plating, each plate was different in appearance.
I even tasted two new vegetables. You need to try Pureed Celery Root, it was wonderful. Our texture was a little off. We used the Food Processor instead of a Ricer. In the Pot Pie were baby turnips. They were surprising delicious.
As Chef told us we need to take the blinders off and be prepared to try new foods. We do not have to like it, just try it. I have spent my life assuming that I did not like this or that. The sad part is I never even tasted most of them.
So the biggest learning lessons. Be prepared to try new foods and plating, plating, plating. I need to make plating a part of my Mis en Place. I need to make it part of the set up. I must visualize what my final dish is.
Sunday, May 2, 2010
Vegetarian Night - What a Surprise
My fifteen year old daughter recently showed a interest in a vegetarian diet. Not totally vegetarian, but wanted me to include some meatless dishes for dinner. Last night I prepared Eggplant Parmagian with Tomato Sauce and Angel Hair Pasta. The tomato sauce was well seasoned. The eggplant was nicely browned and mildy cruchy on the outside, but very mushy on the inside. I wonder how to keep them firm. I will find out and let you know. Pictures to come.
Home Practical - Nicoise Salad with Salmon
Tongiht I am prepared the Nicoise Salad with Salmon as an appetizer for two. It was fairly easy to prepare, but I did make some mistakes. Look forward to trying it again on Friday.
Thursday, April 29, 2010
Expanding my Horizons
I have always enjoyed cooking and considered myself to be a good cook. I am creative and really enjoy the process. Since I began Culinary School, my eyes have been opened to a wider variety of preparation methods and spices. I find myself trying new foods with an open mind, and that is no trick. Tried a new recipe, Thai Beef with Rice, and for dessert I made a German Chocolate Cake without a mix!
Monday, April 26, 2010
Steaming and Simmering
Fridays class was one of the most anticipated lessons for me. I absolutely love Italian food, or at least the American interpretation of it. To follow the list of things I learned in class. What is amazing everyday the list grows as I think back to the class and the information presented.
1. Knife Skill - practice, practice, practice
2. Clean as I go - I was more vigilant this past week about cleaning. I just need to remember the spot sweeps
3. Pasta did not come from Italy, or Asia
4. Italian Food is not all about the tomato
5. I really enjoyed the sauces especially the Fredo, the best I have every had. I assure you I have had my share.
6. I learned how to say Bolognes Sauce. I think I would have enjoyed it with more of a tomato base. Again I think this goes back to sauce in a jar.
7. I also enjoyed the Puttanesca Sauce. I had an opportunity to try it at the Taste of Nebraska, Chef Tim's recipe is better.
8. At school I learned that making pasta is not easy. At home the lesson was reinforced, it cannot be done without a pasta machine. ( I make pizza crust, how hard could it be to roll a thin sheet of pasta? Take my word do not try.
All fun aside, it is amazing the amount of information that I am learning. Will keep everyone updated as the the progress. And by the way NO BLUE BAND AIDES.
1. Knife Skill - practice, practice, practice
2. Clean as I go - I was more vigilant this past week about cleaning. I just need to remember the spot sweeps
3. Pasta did not come from Italy, or Asia
4. Italian Food is not all about the tomato
5. I really enjoyed the sauces especially the Fredo, the best I have every had. I assure you I have had my share.
6. I learned how to say Bolognes Sauce. I think I would have enjoyed it with more of a tomato base. Again I think this goes back to sauce in a jar.
7. I also enjoyed the Puttanesca Sauce. I had an opportunity to try it at the Taste of Nebraska, Chef Tim's recipe is better.
8. At school I learned that making pasta is not easy. At home the lesson was reinforced, it cannot be done without a pasta machine. ( I make pizza crust, how hard could it be to roll a thin sheet of pasta? Take my word do not try.
All fun aside, it is amazing the amount of information that I am learning. Will keep everyone updated as the the progress. And by the way NO BLUE BAND AIDES.
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