Monday, November 2, 2009

Saucy Queen


So after last week's burn fiasco, I decided that I needed to make the two sauces I didn't finish making in class. On Friday I not only made these sauces but paired them with dishes so it would seem less wasteful to practice just for the sake of practicing. I made a mornay sauce which I served over toast, turkey sausage and a poached egg. I also made bearnaise sauce which I served over steak, classic combo! I think both sauces turned out well and hopefully if I'm asked to recreate them in class for my practical exam they will be a smashing success :)

Today, we had a substitute chef in class as my chef is at a conference for a few days. He was hilarious and awesome and reminded me of Wolfgang Puck, one of my favorite chefs. He actually did a lot of demos in class, which I really enjoyed and learned a lot from. We learned how to make a consomme as well as some brown sauce compounds (I made a madeira sauce). Also we worked on our knife cuts, and today the chef used mine as an example to the class on what they should strive for, and it of course made me feel pretty awesome! We're going to be tested on those as well, so although mine are far from perfect, I'm glad that they are in really good shape. Check out the photo above for some of my knife cuts. They're still a work in progress, but clockwise from the left we have julienne (1/8" by 1/8" by 1 1/2"), brunoise (1/8" dice), and macedoine (1/4" dice).

At lunch today I experienced a couple of firsts. I tasted my first sweetbread (thymus gland), which was delicious as I expected it would be. I also had venison (deer) for the first time, which was good but had an unusual "gamey" flavor which I wasn't really expecting. Still, it was tasty. It was cooked sous vide, which was my third first since I'd never eaten anything cooked sous vide (vacuum sealed and cooked slowly in water) before. All in all, I think it was a pretty productive day!

Toast with Turkey Sausage, Poached Eggs, and Mornay Sauce

Strip Steak with Bearnaise Sauce

Madeira Sauce

Special Functions Menu

Ravioli with Short Ribs and Foie Gras in Truffle Butter

Sauteed Sweetbreads with Saffron Madeira Cream and Pearl Onions

Shaved Fennel and Baby Arugula with Lemon Pepper Vinaigrette and Parmesan Crisp

Sous Vide Rack of Venison with Juniper Crust, Apple Demiglace, Scalloped Potatoes and Asparagus

Peppercorned Duck Breast with Wild Rice, Oyster Mushrooms, Pinot Noir Reduction

Caramelized Apple Tartlet


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