tag:blogger.com,1999:blog-46565034408766076622024-03-06T01:44:34.039-05:00It's About ThymeThe Rantings, Ravings, and Misadventures of a Culinary StudentTeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4656503440876607662.post-53331244503384732202009-06-12T19:13:00.006-04:002009-06-12T19:16:26.446-04:00Today I Graduated From Culinary School...<div style="text-align: center;">WITH HONORS!</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicb7yIpJoRPHZstMLbgX8aU3KQnkVMxZStiyj0AW9qXNvq9IrdXaydYXxUqnVmCWwFcwFuIOP-DEpUbtdzA_QI1lq4oK9yC1jQHfwx5T2XG3cZEwgPkp8FwkO-1LQCt1A_GviN15dGlVM/s1600-h/The+Graduate+061209.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicb7yIpJoRPHZstMLbgX8aU3KQnkVMxZStiyj0AW9qXNvq9IrdXaydYXxUqnVmCWwFcwFuIOP-DEpUbtdzA_QI1lq4oK9yC1jQHfwx5T2XG3cZEwgPkp8FwkO-1LQCt1A_GviN15dGlVM/s320/The+Graduate+061209.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5346583336551297986" /></a><br />The medal around my neck is the honors award, the bottom certificate is my culinary diploma, and the top one is the President's Award for perfect attendance.<div><br /></div><div>I did it! I did it! I did it! </div><div><br /></div><div>I'm so damn proud! Excuse me while I glow for a few more minutes. LOL! =)<br /><div><br /></div></div>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com2tag:blogger.com,1999:blog-4656503440876607662.post-80855318590052099272009-06-10T07:56:00.002-04:002009-06-10T16:38:53.179-04:00I'm Done!<span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; ">I did it! I did it! I did it!<div><br /></div><div>Monday was my last class and final cooking exam... and I did it! I went in terribly distressed and just <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">disillusioned</span>. Nothing seemed to feel right. But I cooked my little heart out and completed my portions of the 6 course menu each team had to present. </div><div><br /></div><div>The gazpacho was considered bland and needed something to make it POP. That and they wanted it more refined. I agree on all counts. The yellow tomato sorbet we did turned out pale in color and didn't have the flavor we were hoping for. I wish we'd have stayed with the original recipe rather than changed it to what was suggested. I know now that to make it "refined" I should have peeled the tomatoes and roasted the peppers (then peeled). This would have given the mouth feel some smoothness and added a bit of extra flavor. Live and learn. Another team had also done a kind of gazpacho and added a <span class="blsp-spelling-error" id="SPELLING_ERROR_1" style="background-color: rgb(255, 255, 0); ">ceviche</span> to it. The judging chef's thought that the <span class="blsp-spelling-error" id="SPELLING_ERROR_2" style="background-color: rgb(255, 255, 0); ">ceviche</span> would have been better in our version of the gazpacho. Something to think about for the future. Idea alert!</div><div><br /></div><div>As for my graded dish (the one that really counted), the Potato Wrapped Cod with Creole <span class="blsp-spelling-error" id="SPELLING_ERROR_3" style="background-color: rgb(255, 255, 0); ">Remoulade</span>. THEY LOVED IT! One of the chef's went so far as to say that it was her favorite of the competition and that she'd definitely order it at a restaurant! Oh yeah, oh yeah, oh, oh, oh yeah! They did give some suggestions on how to really take it to the next level which I much appreciated. I had to laugh because it was the original idea that I wanted to present but couldn't figure out how to make work. The answer was very simple and I'll <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">definitely</span> give it a shot at home. I also should have asked my chef at work because he had another suggestion (also super simple) that would have worked just as nicely. Ah well. I PASSED! I ROCKED! THEY LOVED IT! I kept it simple and went with what I knew and I DID IT!!!</div><div><br /></div><div>Happy girl!</div><div><br /></div><div>So Friday is graduation day and I am too pleased to see straight. Bryan hasn't stopped beaming at me and I'm just so proud. I did it! I was determined and I did it!</div><div><br /></div><div>Thank you for all hanging in there and giving such wonderful support! <span class="blsp-spelling-error" id="SPELLING_ERROR_5" style="background-color: rgb(255, 255, 0); ">YAY</span>!!!</div></div></span>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com3tag:blogger.com,1999:blog-4656503440876607662.post-69862779904658300182009-05-15T08:33:00.002-04:002009-05-15T08:52:16.403-04:00The End Is In Sight!To school that is!<br /><br />I know, I know. Where the heck have I been? School, work. Work, school. It's been an amazing experience filled with the usual ups and downs but I wouldn't give it up for anything!<br /><br />Graduation is June 12<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th</span> and you will all be proud to know that at a minimum, I will graduate with a 93 average though I'm hoping for higher. Phase 3 (which is what I'm in now) counts for 50% of my grade and I've been kicking butt! I love working at <a href="http://www.tersiguels.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tersiguel's</span></a> and the future is wide open.<br /><br />My last class is June 8<span class="blsp-spelling-error" id="SPELLING_ERROR_2">th</span>. This is the big "cook off" I guess you could call it. We've been put into 5 teams where each team has to:<br /><br />- Design a 6 course menu for 4 which includes a cheese course<br />- Stay within a budget of $50 per person ($200 total) wholesale<br />- Try to be local and seasonal<br />- AND prepare it for a panel of 4 judges. The judges are Chef Francois (owner of the school), Chef Sam (one of our pastry teachers), Chef R.J. Cooper of the restaurant <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Vidalia</span>, and Chef Amy <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Brandewein</span> of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Fyve</span> Restaurant and Lounge at the Ritz in Pentagon City (former student at <span class="blsp-spelling-error" id="SPELLING_ERROR_6">L'Academie</span>). I've been judged by sous chefs from the White House, famous chefs from France, and chefs from well known restaurants around the area. This is different because this is the big one. The last one.<br /><br />So after MANY tweaks, we had a test run this past Monday at school. Thankfully my dishes only need minor adjustments based on commentaries from Chef Francois and Sam. As usual, I need to up the salt content in my food. My chef said not to worry, that skill comes with time and experience.<br /><br />The menu:<br /><br />1st course: Smoked Gazpacho with a Yellow Tomato Sorbet<br />This is a joint project between myself and J.J., the pastry student assigned to my team. I made a rustic version of the gazpacho and Chef Francois <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">recommended</span> that I make it a bit smoother to go with the more upscale menu we're presenting. A little more salt and some sourness is needed. I'm going to add lime juice to my recipe rather than up the red wine vinegar content. J.J. has been asked to adjust his sorbet recipe as it was a bit too sweet for a savory dish, but who knew that tomatoes make a delicious sorbet!<br /><br />2<span class="blsp-spelling-error" id="SPELLING_ERROR_8">nd</span> course: Creamy Corn Ravioli with <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Shitakes</span><br />Ula's dish. This is fresh ravioli filled with a puree of corn and <span class="blsp-spelling-error" id="SPELLING_ERROR_10">marscapone</span> cheese. The sauce is also made with corn and it is topped with sauteed <span class="blsp-spelling-error" id="SPELLING_ERROR_11">shitakes</span>. Very tasty though I would try to find a way to thicken the filling. She is going to add some basil to the sauce to give it more color per the suggestion she received.<br /><br />3rd course: Fish In Chips<br />Me again! This is a play on "fish and chips". My original idea involved layering disks of potato over the cod fish but getting them to stick didn't work out as planned so I'm going to the back up which I've made several times before. I'm wrapping each portion of cod fish in thin slices of potato, then frying them. This is placed on a Cajun <span class="blsp-spelling-error" id="SPELLING_ERROR_12">remoulade</span> sauce (French <span class="blsp-spelling-error" id="SPELLING_ERROR_13">remoulade</span> makes me think too much of tartar sauce and has no color) and topped with an herb salad.<br /><br />4<span class="blsp-spelling-error" id="SPELLING_ERROR_14">th</span> course: Australian Lamb Chop with a 3 Bean Ragout<br />This is Nick's dish but he was out sick Monday so we have no idea what to expect. He said he's made it several times so we have to trust him. We have no idea how long his dish takes and what help he may need. I'm concerned because I know his past track record and... well... *sigh*<br /><br />5<span class="blsp-spelling-error" id="SPELLING_ERROR_15">th</span> course: J.J. has found 3 very nice cheeses that we are going to present simply with a matching nibble. One is a goat, one is a sheep and the last is a cow's milk. Each has a covering of some sort (ash, herb, etc...) which will be the tie between them.<br /><br />6<span class="blsp-spelling-error" id="SPELLING_ERROR_16">th</span> course: Chocolate and Vanilla Bavarian with a fruit sauce<br />J.J. to the rescue! He was going to do a roasted banana <span class="blsp-spelling-error" id="SPELLING_ERROR_17">bavarian</span> but Chef Francois and Sam voiced concerns back during the menu review that it might be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">considered</span> a bit Wintry. This presentation is simple and soothing. Should be a nice end to a full meal.<br /><br />And yes, I really need to sit down and start updating this poor blog more regularly. =)<br /><br />Yes Kevin, I borrowed this text from the email I sent you. =)TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com2tag:blogger.com,1999:blog-4656503440876607662.post-53522110983207170222008-12-18T13:58:00.000-05:002008-12-18T13:59:06.293-05:006 Months Down and It's Externship TimeJust a quick update that I've just successfully completed the first 6 months of culinary school with a 93 average. YAY!!!<br /><br />I've now begun my externship for the final 6 months of training at: Tersiguel's French Country Restaurant (<a href="http://www.tersiguels.com/" target="_blank" _fckxhtmljob="158">http://www.tersiguels.com</a>). SQUEEEEE!<br /><br />Two days down and it's been exactly what I hoped it would be. I'm so glad I chose here. Take care everyone!TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com1tag:blogger.com,1999:blog-4656503440876607662.post-65476630663800084022008-08-26T20:02:00.000-04:002008-08-26T20:03:12.362-04:00Les Menus for the Week of August 15, 2008<div align="left">One more week after this one!<br /><br /></div><div align="center">Le Menu August 12, 2008</div><div align="center"><strong>LES <span class="blsp-spelling-error" id="SPELLING_ERROR_0">MOULES</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">MARINIERE</span></strong><br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5238970247176204850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy37zq8EtVcCnDd3AsmPn-RibcifF5Qt-VkafNZjJFtJr-lDvTlmYkkpnCwFAKrpEajYgDYAae6JmN-Tjhhcad_qETUqSSrlcPXLwbOTFe8uUrmiHdnY5_LEIgrD5X9tfNNrjz0MD2m0M/s320/moules+pic.jpg" border="0" /> </div><div align="center">Yes, I actually ate mussels. The revelation? They're just a delivery device for water the boiling liquid is. In this case a Chardonnay based broth. I doubt I'd order them of my own accord but they're not nasty or anything.</div><div align="center"><br />-<br /></div><div align="center"><br /><strong>LE <span class="blsp-spelling-error" id="SPELLING_ERROR_2">FILET</span> DE "<span class="blsp-spelling-error" id="SPELLING_ERROR_3">TILAPIA</span>" AUX <span class="blsp-spelling-error" id="SPELLING_ERROR_4">AMANDES</span></strong><br /></div><div align="center"><strong>LA RATATOUILLE <span class="blsp-spelling-error" id="SPELLING_ERROR_5">NICOISE</span></strong><br /></div><img id="BLOGGER_PHOTO_ID_5238971361092834498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmbyU50-ZX0e-jX9yULk_UmdVt2qVWqDP6kSdNhu1nancxj2-GVkFxiVnS3T6ajqmFxso5B0_CHIpxNdjnD_sEBBy7-beGHHyj4XtJwmWgLkKcsyfzeiJZR-c72W8oua7zj5-93ekCUdg/s320/tilapia+and+ratatouille+pic.jpg" border="0" /> <p align="center"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Tilapia</span> is one of those fish that even those who don't like fish, tend to like. This sauteed variation uses a buttery lemon sauce with almonds to dress it up. Next to it? Ratatouille! I could eat this all by itself with a loaf of good French bread every day, all day! Made it the same night and hubby was delighted. I definitely want to make it again soon. No, this is not the fancy prepared version from the Disney movie but I can bet it tastes just as good as what the critic sampled!<br /><br />-<br /><br /><strong>LA CREME <span class="blsp-spelling-error" id="SPELLING_ERROR_7">BRULEE</span></strong> </p><div align="center"><strong>LES CIGARETTES <span class="blsp-spelling-error" id="SPELLING_ERROR_8">RUSSE</span></strong></div><img id="BLOGGER_PHOTO_ID_5238970239227365426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KP2kGEw5aBiuMamOsMs-lgskZSeefH2ao4SxIRnlfV2wQsXfHKfDsQE-OLNuG5IEez_rRYC4vSKGL5Pvm3P90wYLX7Qsh_JjPAiD0gL-CBsMdXLOoNftemzoX8gywN5aUJMxH5HES1E/s320/creme+brulee+and+cigarette+pic.jpg" border="0" /> <p align="center"> Creamy creme <span class="blsp-spelling-error" id="SPELLING_ERROR_9">brulee</span> with a little cigarette cookie on the side. Luscious! I would love to have had some melted chocolate to dip those cookies into, made some crushed pistachios too. No matter, this was delicious.<br /></p><p align="center">Le Menu August 13, 2008<br /><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_10">SALADE</span> DE <span class="blsp-spelling-error" id="SPELLING_ERROR_11">TOMATES</span></strong></p><p align="center"><strong>LA VINAIGRETTE AU BALSAMIC</strong></p><p align="center">No, no picture. Nothing exciting to see here. Move along.</p><p align="center">-<br /></p><p align="center"><strong>LE <span class="blsp-spelling-error" id="SPELLING_ERROR_12">MEDAILLON</span> DE <span class="blsp-spelling-error" id="SPELLING_ERROR_13">PORC</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">POELE</span></strong></p><p align="center"><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_15">JUS</span> A LA <span class="blsp-spelling-error" id="SPELLING_ERROR_16">SAUGE</span></strong></p><p align="center"><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_17">POMME</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">PONT</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_19">NEUF</span></strong></p><img id="BLOGGER_PHOTO_ID_5238971369761450002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEtrxUNYT3oZiwzgZ8KsVA5DXIz_9iDttf_uZrUM1yXAuhP8rVQ6V8EvLa0JQppj01AcsU4S1nHq2KRwvJrITr7L4aB_G5OSg-qSw1M_5OyfEVf6X14IQnIQnGPs4i_JSzKfIH1NIpl0/s320/porc+au+sauge+pic.jpg" border="0" /> <p align="center">A nice medallion of pork with a pan sauce using sage leaves. Sage is a wonderful compliment to pork, adding just the right savory flavor. And a little goes a long way. The fries are basically steak fries that are named after a bridge in France. If you look at the fries on their side the look like little "bridges". These are cooked the same way as the <span class="blsp-spelling-error" id="SPELLING_ERROR_20">pomme</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">frites</span> but take longer for obvious reasons.<br /></p><p align="center">-</p><p align="center"><strong>LES <span class="blsp-spelling-error" id="SPELLING_ERROR_22">MADELEINES</span></strong><br /></p><p><img id="BLOGGER_PHOTO_ID_5238971368693454546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5pqv0EhhFbJYV9Zz7CPpsWqfsSiLhjv5t8d7m3gBj8VsHn6J2PnyeoE38QJyQknZ4RJIdLMskPUugOodRpzVSznw__HITarJwhmJ9tZplJT8boWcI4UWoRW-3NgG64CJHcNBBl191aA/s320/madeleines+pic.jpg" border="0" /> </p><p align="center">Remember how I said to check behind team mates to see what they're doing? This is one of those times where I should have but didn't. And it's possible it wasn't their fault but... The molds were prepared with shortening and powdered sugar. These cookies would have tasted great except for the flavor of SHORTENING that was pronounced on them. Ah well. I'll want to try this at home one day, I just need to price molds.<br /></p><p align="center"><strong>LES <span class="blsp-spelling-error" id="SPELLING_ERROR_23">FRAISES</span> AU VIN ROUGE</strong><br /></p><p align="center"><strong>LA GLACE A LA <span class="blsp-spelling-error" id="SPELLING_ERROR_24">VANILLE</span></strong></p><img id="BLOGGER_PHOTO_ID_5238970241886681906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGM1_lu8JTTbCeKSS-N-dnDPtI45yCKexxCawpslmAKJIGNbhHahXPpJDb4ypXT0eib-qWhECHVZH8MKJcKh1LiaOn9z0oS9y9114sIuF6h2mL9PTIcRMU9w2O37hi1mhH-jcw1HogrXw/s320/fraises+au+vin+rouge+pic.jpg" border="0" /> <p align="center">This was pretty when it was first plated. Ice cream with a warm sauce of strawberries, simple syrup, and red wine. Understanding how food stylists would have done this dish for a photo shoot fascinates me.<br /></p><p align="center">Le Menu August 15, 2008 (Nothing the day before because we had a field trip)</p><p align="center"><strong>LES FONDS <span class="blsp-spelling-error" id="SPELLING_ERROR_25">D'ARTICHAUTS</span> A LA <span class="blsp-spelling-error" id="SPELLING_ERROR_26">GRECQUE</span></strong></p><img id="BLOGGER_PHOTO_ID_5238970227157940562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzphkRsscYQpNHiKSoCqIltYIpWPd9nOrIaDTcb_5AQKx1I-1bIEynDeoDovFDtvqFzzEeC_yLYTyL3I49fWSI9b3VieKYnW-MAJHQJ-75TNI-z-lGuOoo6fY-sr0Tbdw-JPYINSyqPjQ/s320/artichaut+al+a+grecque+pic.jpg" border="0" /> <p align="center">Boy you waste a lot of artichokes to make this appetizer. Delicious yes, but would be very expensive. Mushrooms were apparently the original vegetable used here but carrots and other vegetables would also work. Make a day or two ahead and prepare to get rave reviews.</p><p align="center">-<br /></p><p align="center"><strong>LE <span class="blsp-spelling-error" id="SPELLING_ERROR_27">POULET</span> SAUTE <span class="blsp-spelling-error" id="SPELLING_ERROR_28">MARENGO</span></strong><br /></p><p align="center"><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_29">POMME</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_30">DARPHIN</span></strong></p><img id="BLOGGER_PHOTO_ID_5238970233998781874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEui0Fcxpu_OlLyrEfJOAxJDmb-QTqSqdGYjjfvIsEay5eR_bF4YoXe95kLTz6LJPsB7uxldCSGXtaGHDfIcCJP3aN0LReyOe60Bl1-D40EapO7WaYHgkmxp5QdJdsK88M5bOATkskdc/s320/chicken+marengo+pic.jpg" border="0" /> <p align="center">The hash brown potatoes are definitely a favorite though cutting them with the <span class="blsp-spelling-error" id="SPELLING_ERROR_31">mandoline</span> is a pain. As for the Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_32">Marengo</span>, this is a dish who's history shows what ingenuity and pressure can do for someone. Talk about a <span class="blsp-spelling-error" id="SPELLING_ERROR_33">mish</span>-mash of ingredients: chicken, shrimp or crayfish, and a over easy egg on top. WHAT?!? We skipped the seafood part, and I didn't put the egg on mine. Apparently Napoleon was delighted though and the dish became famous. To me this was an early "Iron Chef" creation.</p><p align="center">-</p><p align="center"><strong>LE <span class="blsp-spelling-error" id="SPELLING_ERROR_34">PITHIVIER</span></strong><br /><img id="BLOGGER_PHOTO_ID_5238971366323013970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VXkvLDi78FhELTEmO5DEJtuoCpvAxaE8NnvBNWk3It7G1MF7yArfEcg61qBkpnkz4eI63ofwL5iR7w2jt7v9bDSXLVumsOfrTetXIa39FBcrzmn8pcC2MyQGSGd-nNUzy8gTmVOZjgk/s320/pithivier+pic.jpg" border="0" /><br />The original French King cake. Puff pastry filled with the an almond paste. This would have had a little plastic figure hidden in it much like the version served in New Orleans for <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Mardi</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_36">Gras</span> (where do you think they got the idea). I hated to cut this one it was so pretty. Glad I did because it was delicious!</p>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com1tag:blogger.com,1999:blog-4656503440876607662.post-32553128684295323502008-08-26T19:11:00.000-04:002008-08-26T19:11:51.445-04:00Les Menus for the Week of August 8, 2008<div align="center">Lots of exciting dishes and new discoveries this week.</div><div align="center"><br /><br /></div><div align="center">Le Menu August 5, 2008</div><div align="center"><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_0">NOIX</span> DE SAINT JACQUES <span class="blsp-spelling-error" id="SPELLING_ERROR_1">GRILLEE</span><br />LE <span class="blsp-spelling-error" id="SPELLING_ERROR_2">BEURRE</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">BLANC</span> AU <span class="blsp-spelling-error" id="SPELLING_ERROR_4">SAFRAN</span></strong><br /></div><div align="center"><br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5233255038394948226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xSfYi7LgAfI1ojOOLHmeNyQljik9em1JV1pRtQBUUNHbmS39STNz5BOMuX2y1fHsn4UuUvADoVuJmWvQfgFr0cNuBESy81hRp_QI1IPwgLexDaCkMNTMaJ_0m2g29X_RaQXbXXrnb5s/s320/SAINT+JACQUES+GRILLEE+pic.jpg" border="0" /> </div><div align="center">Sorry folks, I still don't like scallops. Those tiny ones battered and fried are good but the big guys just have a texture issue for me. At least the person I served like it. For me, I think they're just not cooked enough for my taste. *shrugs*</div><div align="center"><br />-</div><div align="center"><br /><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_5">POITRINE</span> DE <span class="blsp-spelling-error" id="SPELLING_ERROR_6">VOLAILLE</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">POELEE</span> AUX <span class="blsp-spelling-error" id="SPELLING_ERROR_8">CHAMPIGNONS</span> DE PARIS<br />LES <span class="blsp-spelling-error" id="SPELLING_ERROR_9">POMMES</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">RISSOLEES</span><br />LES PETITES <span class="blsp-spelling-error" id="SPELLING_ERROR_11">CAROTTES</span></strong></div><div align="center"><img id="BLOGGER_PHOTO_ID_5233255035233910738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPdt91UL6UF_AzZAoSmA1p_nJ-aLREKbFvOxb60Er8bCPdqiv3GFqUG4c5EVuU7DUt_iyqdGeeijngkhnPfPg85-TgPNNRY2zKwyTLuh_FUQ-hS5yObw1mtxxIWyYfrlQVCE2r0m1hi8/s320/POITRINE+DE+VOLAILLE+POELEE+pic.jpg" border="0" /> </div><div align="center">This is a lovely chicken dish with a cream mushroom sauce, glazed baby carrots and the pan seared potatoes. I really enjoyed this one. Who would have thought that I'd ever eat mushrooms and like it? I know I didn't but since we use so much of them, I've had to be brave and give them a try. And darn if I don't like them. I'm not going to lie and say I like all mushrooms or would eat them raw but at least it's a start. </div><div align="center"><br />-</div><div align="center"><br /><strong>LES <span class="blsp-spelling-error" id="SPELLING_ERROR_12">FRAISES</span> AU <span class="blsp-spelling-error" id="SPELLING_ERROR_13">SABAYON</span></strong></div><div align="center"></div><img id="BLOGGER_PHOTO_ID_5233255033915984242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Bnu3wR3zN-5uopDzJqccEyWCkyEU91wMhOTRps5b09FS-VwDt1ZLMTWTcmD-aDzH08DmVWo-L6Kh2WOwrILnM5DbDWmYaMg73azHV8Exb_BTzpd0CFum4nZKKjQsnxHX-_lbdKq95TE/s320/FRAISES+AU+SABAYON+pic.jpg" border="0" /><br />Sadly I didn't get to try this one. I mean I tried the one Chef Patrice <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">demoed</span> but time was of the essence and I only had enough time to serve the dish. It's fruit in a caramelized meringue like sauce.<br /><br /><br /><br /><p align="center">Le Menu for August 6, 2008</p><p align="center"><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_15">SALADE</span> CAESAR</strong> </p><p align="center"><img id="BLOGGER_PHOTO_ID_5233255593310349234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqf4XJe5KJXaGbmA-g_S4QeMk5lp-jrEpuwUzdt7nqvY37W_rssZ_oRLoGX84ADxn3fvfvL2DMnDaxQxKV5ekrrrZmECtZCmkCS1NpTGxtftVL5_f88-tpL8oGFPKTxUqqHpewiTnfO1k/s320/SALADE+CAESAR+pic.jpg" border="0" /> </p><p align="center">Yes, I made Caesar salad dressing. We used pasteurized eggs and anchovies packed in oil. It was really, really good. I doubt I'd make this much at home from scratch because I don't have much use for the anchovies... yet. I can't believe that the anchovies were actually kind of tasty. We'll see where this leads.<br />-<br /><br /><strong>L’ESCALOPE DE <span class="blsp-spelling-error" id="SPELLING_ERROR_16">VEAU</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">VIENNOISE</span><br />LE GRATIN <span class="blsp-spelling-error" id="SPELLING_ERROR_18">DAUPHINOIS</span><br />LES HARICOT <span class="blsp-spelling-error" id="SPELLING_ERROR_19">VERTS</span> A <span class="blsp-spelling-error" id="SPELLING_ERROR_20">L'ANGLAISE</span></strong></p><img id="BLOGGER_PHOTO_ID_5233255597181394962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZqNZx0jP6MrXo8qaXr8uSx8mAaYYhOERe2j5Xm5Spish0MuzUo-1C-ibsLifRHOFFgERGmTna5VdHIvCf_Kno3Jqbaze6Q4si1vkvXQ-8x9jGjk9HAGnD1SZDD7n8nIo8jaPMWS_RDg/s320/VEAU+VIENNOISE+pic.jpg" border="0" /><br />Bread veal with an elaborate sauce and garnish. We had to peel and slice lemons, top that with a half a green olive and wrap the olive with an anchovy. The sauce (hard to see in this picture) was an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">interesting</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">concoction</span> using a hard boiled egg and herbs. But it worked! <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">Cheesy</span> baked potatoes and string beans. I can apparently make a mean batch of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_24">cheesy</span> baked potatoes.<br /><br /><p align="center"><br />-<br /><br /><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_25">SALADE</span> DE FRUITS <span class="blsp-spelling-error" id="SPELLING_ERROR_26">FRAIS</span><br />LES <span class="blsp-spelling-error" id="SPELLING_ERROR_27">PALMIERS</span><br />LES <span class="blsp-spelling-error" id="SPELLING_ERROR_28">BISCOTTIS</span></strong> </p><p><img id="BLOGGER_PHOTO_ID_5233255594431170274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDIfTVC5ZgaqkduWzFXquf4aFe1oeMoOI4oapDOgPzY0E8-VKzCa-lbfdLW5W_kEFedMFOdN6Nalqpi7dSRS_mPsvPyng1onDICExCSL6ueRwql2I-x-juF5OsWzYp1YZK7Liza5Quf0/s320/SALADE+DE+FRUITS+FRAIS+pic.jpg" border="0" /></p><p align="center"><span class="blsp-spelling-error" id="SPELLING_ERROR_29">Palmiers</span>, sometimes called Elephant Ears is another dessert that is great when you have leftover puff pastry and don't want to toss it out. I have to be careful or I'll eat far too many of those darn cookies. The <span class="blsp-spelling-error" id="SPELLING_ERROR_30">biscotti</span> was easy to make (why do they charge so much for them again?) much to my friends at <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Combattitude</span> and my husband but I just can't get much into them. The fruit salad is the most elegant version I've ever seen or eaten. Perfect for when you have a mess of fruit and need to do something with it before it goes bad.<br /></p><p align="center"> </p><p align="center">Le Menu for August 7, 2008</p><p align="center"><strong>LES <span class="blsp-spelling-error" id="SPELLING_ERROR_32">GNOCCHIS</span> A LA ROMAINE<br />LA SAUCE <span class="blsp-spelling-error" id="SPELLING_ERROR_33">TOMATE</span> AU <span class="blsp-spelling-error" id="SPELLING_ERROR_34">FENOUIL</span></strong></p><img id="BLOGGER_PHOTO_ID_5233256498101429986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjweylyRIaSjzoXMU57ANiuROfrTIFE672-64o06uNV42kuzZv_sNRjq6zZ3iP-Maubrnemh3JpJVzXb8Ws36idgYIaPz2itxmiwsB_9NHs9PI-QykDat_yiM3LhHP_Ra5WOFnFllOmw/s320/GNOCCHIS+ROMAINE+pic.jpg" border="0" /> <p align="center"><br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_35">OK</span>, there are 3 types of gnocchi. The one everybody knows made from potatoes, this one made using semolina, and a third using the same Pate Au <span class="blsp-spelling-error" id="SPELLING_ERROR_36">Choux</span> from the desserts I made earlier, but boiled. This version reminds me of a lasagna-like dish using <span class="blsp-spelling-error" id="SPELLING_ERROR_37">polenta</span>. We sauteed butternut squash and placed that between the layers and then made a fennel flavored sauce. Incredible. Bryan's new favorite pasta dish and most appreciated when served to my friends at <span class="blsp-spelling-error" id="SPELLING_ERROR_38">Combattitude</span>.<br /><br />-</p><p align="center"><br /><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_39">TRUITE</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_40">SAUTEE</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_41">GRENOBLOISE</span><br />LES <span class="blsp-spelling-error" id="SPELLING_ERROR_42">BROCCOLIS</span> A L’<span class="blsp-spelling-error" id="SPELLING_ERROR_43">ANGLAISE</span><br />LES ENDIVES <span class="blsp-spelling-error" id="SPELLING_ERROR_44">BRAISEES</span></strong></p><img id="BLOGGER_PHOTO_ID_5233256523185447234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1mRW39f9ND9JSWsHEzZBizEielh6X8WZ8wNrAF6M-ZnjM4Suxa2EKWu3cOByRBKxJUbSVQkLDgEJK5ijbbpL3cKsfNBc6SYihwMI1ripUEIJVIN2FUJMbZHxCDz1b7LeEyTmTZ38JvU/s320/TRUITE+SAUTEE+GRENOBLAISE+pic.jpg" border="0" /> <p align="center"><br />This time we sauteed trout and served it with braised endives and broccoli. Unfortunately this shot isn't as nice as what I served because we about ran out of the endives and broccoli. No matter, it was tasty.<br /><br />-<br /><br /><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_45">TARTELETTE</span> AU CITRON <span class="blsp-spelling-error" id="SPELLING_ERROR_46">MERINGUEE</span></strong> </p><div align="center"><img id="BLOGGER_PHOTO_ID_5233256496760681378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvcC18qsn4yr2-3zM5AdGzq7cKS8sn3YymUH7JIuXToP2p7ZfjmUMWro3yF7oBAnue_kP1We61ESLwqkxPX7MKYKmEV_NWO2mFURhysE5F_ChzXTqk-IRi7UIQLyP7PRHoGSyFewXScY/s320/CITRON+MERINGUEE+pic.jpg" border="0" /></div><p align="center">I still need to work on dealing with pie dough quickly. It tasted great but getting the dough thin enough and into the form was a PAIN IN THE BUTT! The lemon curd we made is zingy which I like. Then we did a simply meringue on top. Did you know there are 3 types of meringue? French - the kind everybody makes from egg whites and sugar, Swiss which has been warmed up a bit to melt the sugar and start to cook the egg whites a touch. Italian is egg whites mixed with sugar cooked to the soft ball stage. We're talking HOT! This is the same stuff that you mix with butter and flavorings once it's cooled down to get <span class="blsp-spelling-error" id="SPELLING_ERROR_47">buttercream</span> frosting.<br /></p><p align="center">Le Menu August 8, 2008</p><p align="center"><strong>LES RAVIOLIS DE <span class="blsp-spelling-error" id="SPELLING_ERROR_48">CREVETTES</span><br />LA SAUCE A LA <span class="blsp-spelling-error" id="SPELLING_ERROR_49">CRÈME</span> ET <span class="blsp-spelling-error" id="SPELLING_ERROR_50">BASILIC</span></strong></p><img id="BLOGGER_PHOTO_ID_5233257708980013634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDhjIHPDWL47TNDcMAH6UN03H1tYlnrSmyqPVOTO0ZPzymFZ5U4eUZXc0orJkUdZQmCwi9VlHQJHDLUU69xUo9WwySTdZaksJgeRELOiQaxRk8xAU1gpp5HWVz1yp_yEbNNGHyMV4sRvE/s320/RAVIOLIS+DE+CREVETTES.jpg" border="0" /> <p align="center"><br />This is the dish that made me want to buy a pasta machine. Haven't yet but I still want one. The raviolis are filled with minced shrimp and butter then dressed with creamy sauce (similar to an Alfredo) with basil. My team mate and I made pigs of ourselves on this one.<br /><br />-<br /><br /><strong>LES <span class="blsp-spelling-error" id="SPELLING_ERROR_51">OEUFS</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_52">BROUILLES</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_53">PORTUGAISE</span><br />LES <span class="blsp-spelling-error" id="SPELLING_ERROR_54">POMMES</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_55">FRITES</span></strong></p><img id="BLOGGER_PHOTO_ID_5233257711264452594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZscDDjK19Hz-sQnftoifZUtxl3XAS4cs9_mYxZjNSIrFgck-UhADixjWAIreQ1HK3VENfAg9sgzo8-sY3CSyQVF43NGbGQ9ybTkkrXOwKwHWzXYZjtKdZeatoYoGWzelCN-RHq64Zprw/s320/OEUFS+PORTUGAISE+pic.jpg" border="0" /> <p align="center">No, this is not a normal plating but we needed to get the techniques in somehow. The french fries are properly cooked twice. The first blanches/cooks the inside, the second crisps up the outside. Lesson learned, don't leave french fries around or people will walk by and sneak of with them! The eggs are scrambled until you get little curds and it's still a little wet. Not the way I like them but the technique to get the texture was worth learning.<br /></p><p align="center">-</p><p align="center"><br /><strong>LA MERINGUE AUX FRUITS ROUGES</strong></p><img id="BLOGGER_PHOTO_ID_5233257713115186338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Agbd3ghq8cussUTztZYypJi5G2J7dPSPBWCOV97kWvWDdAlIG-hMKRGG7fH4Hfyw54I9GrdK6-es0mJNsSowFGfoGAJWRktBCmFSH0M7hA89LOlvP4mJcYsejcNyDOKkKIGpruTlKx8/s320/MERINGUE+AUX+FRUITS+ROUGES+pic.jpg" border="0" /> <p align="center"><br />Take the meringue we'd piped a few days ago, cook it at low heat until they're dried out. Layer them with berries. Drizzle with a berry coulis (sauce) and whipped cream. I'd love to see this served to some little girls having a tea party. =)</p>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com1tag:blogger.com,1999:blog-4656503440876607662.post-32109341352373302372008-08-26T18:36:00.000-04:002008-08-26T18:36:23.922-04:00Les Menus for the Week of August 1, 2008Still catching up! It's been one busy month!<br /><br /><br /><div align="center">Le Menu July 29, 2008</div><div align="center"><strong>LE FILET DE LIMANDE<br />LES POMMES VAPEUR<br />LES HARICOT VERTS A L’ANGLAISE<br />LES BROCCOLIS A L’ANGLAISE</strong></div><div align="center"><img id="BLOGGER_PHOTO_ID_5233251221230049074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4C-ORcY7F3yOD4MPy2G39OUnAtY4Ph57PkTKkbgkI_R-b8MrtKDSUmrMDVoExQ5aWTQ3bJqH2Ul-vIWqLYlTgh3s1yJHO5iyXYWNb27wCg2xWCuThJ0kkT4MXnAjm3-ds57iGtaTwXc/s320/LIMANDE+pic.jpg" border="0" /> </div><div align="center"><br />More filleting of flounder. Getting much better at that. This dish did teach me one very important lesson that will serve me in my future (school and work life)...</div><div align="center">Always check behind team members to make sure I'm satisified with the results too. The fish was yummy, the potatoes just fine, the broccoli and string beans... NOT COOKED! The team member who made them didn't bother to taste one to make sure. They just went by how long they thought it should take! I was mortified, especially since my dish had already gone out and our table was serving a visitor as well. Ugh!</div><div align="center"> </div><div align="center">-</div><div align="center"><br /><strong>LES ECLAIRS AU CAFE</strong></div><div align="center"><img id="BLOGGER_PHOTO_ID_5233251213183384530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLom00-Ll1I1ylgzkM4uyEZP3KTbg1NNHmSXDISqvyU2Zul_KduZFoFDAlENga7u3ejK0HNFMk_uSSpqMK57i6SQ7y78tsU8iT6jIOIF5U4DEz9vBHhkH-HNBpg-hnpm0yipUWtkQ8nU/s320/ECLAIR+AU+CAFE+pic.jpg" border="0" /></div><br /><div align="center">#1 I don't like the taste of coffee.</div><div align="center">#2 I didn't make the eclairs long enough.</div><div align="center">#3 I filled the eclairs from the wrong side.</div><div align="center">#4 I tried to hide it by icing over the holes.<br /></div><br /><br /><br /><div align="center"><br />Le Menu July 30, 2008</div><div align="center"><strong>L’ALLUMETTE AU FROMAGE</strong><br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5233252033675929250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZwXoWq0lRRlZMho1qXCA95yqBL_-VUXnQiXPKJPTwDV_8VUWdQOOGSFmk3OxE_5DKa5xjOSmrDRke83ZsS8bk2uoi8vyFW12_P5BORz8x7zfF5A1sXKdb4BdTcO4jqHr5dCiA2yYuVE/s320/LALLUMETTE+pic.jpg" border="0" /> </div><div align="center"><br />Ignore the fact that it looks like a frog, I truly enjoy working with puff pastry. We'd made the puff pastry the afternoon before and this was the first thing we made with it. It's puff pastry filled with a layer of cheesey good Mornay sauce. I'd like to try these for appetizers at a dinner party.</div><div align="center"> </div><div align="center">-</div><div align="center"><br /><strong>LE COQ AU VIN<br />LES POMMES A L’ANGLAISE</strong><br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5233252030319934002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenulqozOjTsLWJk9jRliX5-yVUWtTBQg5H2DtwwXtaV72tsn1ywDcPKcdBP2h43ev80bcVvW-_o2kAe5djKHBsdulKmrgny2elPLbSsCv8AV4n14EPUFgmv9afgw5GrGqNXcXBDzhpQQ/s320/COQ+AU+VIN+pic.jpg" border="0" /> And I thought the Boeuf Bourguignon was simply good! Think of this as the same thing with chicken substituted for the beef. Yummy. I would later make this at home and I don't think Bryan could have looked more delighted!</div><div align="center"> </div><div align="center">-</div><div align="center"><br /><strong>LA MOUSSE AU CHOCOLAT EN TULIPE</strong> </div><img id="BLOGGER_PHOTO_ID_5233252029673770834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQgHXRiznVZBzjKCSsAC2NA89htJSOGZDHGHLO5W8RNvbwFD03AIlQOY6XwlLTDcYCed7NvzzqiFhyke5e_86uKqCSeB5G4uq7vR3KyJoaQ9GY2IzqlEiFc56UCxOdkQqoKLAg8xhK_s/s320/chocolate+mouse+in+tulip+cookies.jpg" border="0" /><br />I didn't work fast enough and the tulip cookies didn't mold properly around the champagne glass to get a flute shape. Still, the cookie was good and the chocolate mousse was nice. I need to work on the mousse however. It didn't feel like I got it completely right.<br /><br /><div align="center"></div><br /><p align="center">Le Menu July 31, 2008</p><p align="center"><strong>LE GASPACHO ANDALOUS</strong></p><img id="BLOGGER_PHOTO_ID_5233252772277877506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tog2wL-L38Cdt8Y9_JLhCcs5L6xeBdivlfELusb5krk5J_gNBunmITDrzGnzwvR3tL02VFYFpJeSyQBdqOcIWA5RbuMBL-TgOg5V0oHxYywK_fmE8yO85tcw2RloPW5B_PNSDYeoPCg/s320/gaspacho+andalous.jpg" border="0" /> <p align="center"> This is one sexy dish. Perfect for a Summer lunch or a start to a sultry meal. I have to agree with the person who said it reminded them of a Bloody Mary in a bowl. Just alchohol free. LOL! The garnish and little croutons we made really add that extra punch to the finish. This was made recently to share with some of my friends at Combattitude. Most finished it right then and there in the studio!<br /><br /><br />- </p><p align="center"><strong>LA COTE DE PORC POELEE<br />LA SAUCE CHARCUTIERE<br />LA POMME PUREE</strong></p><img id="BLOGGER_PHOTO_ID_5233252781146706274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfgm2dNrmOlj-YrsCFjLTev-kqSrtgF3ZI3Lm_cgGfnS8K2J-NBnZguTfi8VGIKPI5CJ2f0CsarYFHI8jLDrkxC8a0PzGegNtCkqOM7QGhH28jNPRn13k2ZwAMzeHBsEE5zLFYEsnlro/s320/pork+chop+with+mashed+potatoes+pic.jpg" border="0" /> <p align="center"><br />A nicely cooked bone in pork chop, served with a pan sauce finished with a few slivers of cornichons (non-sweet gherkins), served with the creamiest mashed potatoes ever. We used a ricer to get the potatoes nice and smooth, heavy cream that had been reduced to make it extra rich, and of course butter. WOW!<br /><br />-<br /><br /><strong>LE MILLE FEUILLE</strong> </p><div align="center"></div><img id="BLOGGER_PHOTO_ID_5233252776630733506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkK1eoO1Wz3YmDfCj_gJxNGkyQnVW_R17XV6YB2yugwXJ76DhvAKnlH6PleFr0z6JCRCDxZDNQy1VzF1KXyBKT3uXXjUbSBRX72-EOni6nF6plpzbrM5tti4pO4gSdbfE2vVKFml1gbLE/s320/mille+feuille+pic.jpg" border="0" /> <p align="center"> I present to you, the Napolean. This improperly referred to dessert isn't French at all but Italian. The name just got confused when it came here. I don't think Mom will care as long as I make plenty of them for her.<br /><br /><br />Le Menu August 1, 2008</p><p align="center"><strong>THAI EGG ROLLS</strong></p><img id="BLOGGER_PHOTO_ID_5233253869540524914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiBFW-H7uC8zuhvmFASBr5t562QM1M4GJedffescZBYm-n5V90Ug9acKfZ-E-iYo_4gtevPboRKd7COSJhnzFhJLfRQpJ7VIss0ySSWNLT95urX9V3yoxlcHjBnVLsbd1Pm1zMCK1W8o/s320/THAI+EGG+ROLLS+pic.jpg" border="0" /> <p align="center"><br />It helps to learn these from a person who's actually from Thailand. So good. So simple. So easy to eat too many! I've made them twice more at home and look forward to making them for a party. The do freeze very well.<br /><br />-<br /><strong>LE SAUTE DE PORC AUX HARICOTS BLANC</strong></p><p align="center"><img id="BLOGGER_PHOTO_ID_5233253863897029826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6PY731rjKX-mHFY5hk4zziSeItcYag4KVaXjWAbMElWQMCZaW3cIMDYBLKaBJ9iVvKP-u4seXGExQkG-Eh7bmerAOjWgKGXnasmaCUi8GRbl1NkpWMpulC2kl3K02OYmYHZcFzFIqEU/s320/pork+and+beans+pic.jpg" border="0" /></p><p align="center"><br />This is not your canned pork n' beans, no siree! Savory white beans served with an incredible pork stew on top. Why do we not eat more things like this in restaurants, I just don't know. Hearty, this will be perfect as the weather starts to turn cooler.<br /><br />-<br /><strong>LA TARTE TATIN</strong></p><img id="BLOGGER_PHOTO_ID_5233253866959315842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TOeis7i1pokWCmW14BZZKYMEhA-58hr6fTgQRY9GeSAjEjt5YpLzzyuDNI3suV0OZeafYbnywUGx8SE-1rNLdV8vER8geSA39HCvIhxqZ9nUaFc6uwl0xNsldiBy8hvyU25UmnMKkVA/s320/TARTE+TARTIN+pic.jpg" border="0" /> <p align="center"> Upside down, caramel apple pie. The perfect dessert when you have leftover puff pastry. The fact that it can be reheated just tickles me completely! There are several stories as to how this dessert came to be. One story says it came about because the cook forgot to put the bottom crust in the pan. Another story says the apple pie fell on the floor and this was the only way to salvage it. I don't care, it's just delicious. I really need to make some puff pastry to use at home soon. I recently saw a recipe that uses pears that I'm now curious to try. Oh, and Chef Somchet has a hard time pronouncing my name so she's nicknamed me "Tarte Tatin". Close enough. =)</p>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com0tag:blogger.com,1999:blog-4656503440876607662.post-87698478044279551022008-08-26T17:56:00.000-04:002008-12-10T02:02:24.738-05:00Les Menus for the week of July 26, 2008<div align="center">This was a big week. Lots of cooking, a short oral presentation of the written report we each did on an assigned spice (I had rosemary), and my first two exams... Wheeew! </div><div align="center"><br /> </div><div align="center">Le Menu for July 22, 2008<br /><strong>LE POTAGE SAINT GERMAIN</strong></div><img id="BLOGGER_PHOTO_ID_5225972427296036658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPdF0Zlad2Wd32adYztuXOACEA-4_LmGNLttkgnsbKdvUHmfgn2YmWg-ieAOJbS-8HshxoSD-zVFipO4itMOjKAG92FLfKrIiIZqMo-mPTSnLDVek99IdHffaAwhY2lTeg7dpEzqlFMg/s320/POTAGE+SAINT+GERMAIN+pic.jpg" border="0" /> OK, ignore the weird white squiggles! This is a delicious fresh pea soup that was suppose to have swirls of sour cream in it. Unfortunately no one remembered to take the sour cream out of the refrigerator until the last moment and... Well rats! It tastes fantastic, it just looks funky.<br /><br /><div align="center">-<br /></div><br /><div align="center"><strong>LE BLANQUETTE DE VEAU A L'ANCIENNE</strong> </div><div align="center"><strong>LE RIZ PILAF</strong><br /></div><div align="center"></div><img id="BLOGGER_PHOTO_ID_5225972429042758226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDZ6_raWUHkzfj6FDxiREgsfC_SyFxvsmPMUiBcCR_AOHJcNSMtLjJQeu7oLlmoVVvNuv-lTs1kMetZNXTh_2gaNzJHCedt6Vs7bjHuaB3NmWvwifMTNCDkbyVH-UWbdr4jlndYJzDO0/s320/VEAU+A+LANCIENNE+pic.jpg" border="0" /> This dish consists of veal, mushrooms, pearl onions served in a creamy sauce over rice pilaf. It had lots of steps but the results were phenomenal. We served it "rustic style" which means on top of the rice rather than the rice being molded like previously. I am so proud that not only did I not overcook the veal and now make a mean rice pilaf, Chef Patrice like it too. Of course I didn't have enough salt in the sauce but getting the seasoning just right is coming. =)<br /><br /><div align="center">-<br /><strong></strong></div><br /><div align="center"><strong>LA TARTE BOURDALOUE</strong></div><div align="center"><img id="BLOGGER_PHOTO_ID_5225972438050491938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsy5oxKcu6Eqhx4_Nygagzwxax-bb8W27yHf0253J6-uCRP0GOgEEGOihQ7S4iUW8-yMt_RWP5FMnlD6XYhfR8sAUUqxHyWhuJsoUFEYKg44VyK3V6EUSTCKgq2-KC6pJbCY25f9N1TQ/s320/TARTE+BOURDALOUE+pic.jpg" border="0" /></div><br /><div align="center">This pear tart is DELICIOUS and not too hard to make. The pears need to be monitored during poaching so they don't overcook and getting the bottom crust to cook completely (the dough isn't blind-baked before filling) but that's about the worst of it. Also, apparently almond flour is expensive so it's not one to waste. I will say that it looks prettier done as a large tart with 4 or 5 pear halves but the taste is just soooooooo good!</div><br /><br /><div align="center">Le Menu July 23, 2008</div><div align="center"><strong>LE BOEUF BOURGUIGNON</strong><br /></div><div align="center"><strong>LE POMMES FONDANTE</strong><br /></div><div align="center"><strong>LES COUGETTES TOURNEES</strong> </div><div align="center"></div><img id="BLOGGER_PHOTO_ID_5232488363033965458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4F2p5iKNI9_Tc-rtb_QFezagBrbu2Nrgzh4_2oAIGQZDuTxIAmj-H7IyyEch-2JodLUZ1yahzOFv-ejNUhYD60_lkidt1wkWxGxGjC3gAmTAvvwAWDmRe-ZDvpIAkCeNEf-hZnO09i0/s320/BOEUF+BOURGUIGNON+pic.jpg" border="0" /><br /><p align="center">After making this one, I think I'll never see beef stew in the same way again. So simple in ingredients but the results are mouth watering. The only thing missing from this plate are the zucchini. Time just didn't allow and something had to go!</p><div align="center">-<br /></div><br /><div align="center"><strong>L'ILE FLOTANTE AU CARAMEL</strong></div><br /><img id="BLOGGER_PHOTO_ID_5232488363793128050" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZ3CdLeXEj9EiLIRNVZ9ltPC6i33YGgnLtsOGK0AKrYvRxhb-EFd6pi_UuwNK3ONdUqHGAj3H1tqkY70a7cwn1Qi9GZzvd8AG3XmQ9aaYDnqdUhJ3D6cS1h3dAI0mZ9MHSnPgvSFKvNw/s320/L'ILE+FLOTANTE+AU+CARAMEL+pic.jpg" border="0" /> <p align="center"> This is one of those desserts that looks straight forward but each part requires patience and care. The sauce is called Creme Anglaise (think melted vanilla ice cream). The meringues floating on top are poached in a flavored milk. The clear lines were suppose to be caramel but again, time became a problem so the original dishes that went out from my table didn't have any. Properly made, this is a stunning dish that will make you feel like a kid again. A pampered kid, but a kid none-the-less.</p><p align="center"> </p><div align="center">Le Menu July 24, 2008</div><div align="center"><strong>LA SALADE DE TOMATE AU BASILIC</strong><br /><img id="BLOGGER_PHOTO_ID_5232490289640366418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tkyuTx2sFtk0pC4OGtFum6n1m-w14xKvHR8fQCNeeJBgiG3d8iTIY1cw0EJAmN5s5lnO5vZjmw_UywBN6id4W7ogeL22lJi3RrfGG9P3Ao1fbLIqdMO-e9aB60G0GVctQKXLNAVLDNw/s320/LA+SALADE+DE+TOMATE+pic.jpg" border="0" /> Nothing dramatic here. A simple salad of tomatoes and onions with basil used as the flavoring for the dressing. The tomatoes came from Chef Somchet's gardens which makes it special though. =)<br /></div><div align="center">-</div><br /><div align="center"><strong>LA DARNE DE SAUMON GRILLEE</strong></div><div align="center"><strong>LA SAUCE CHORON</strong><br /></div><div align="center"><strong>LA POMMES RISSOLEES</strong><br /></div><div align="center"><strong>LES BROCCOLIS A L'ANGLAISE</strong> </div><p><img id="BLOGGER_PHOTO_ID_5232490289498857554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KLIECRFXZbN8krbWYLjQkyHDyFt7cH9br7T7pvG1OBgdyR8G2lm-b7pv23T0HiHDHqNkIMdh5V3IQncC8-Z6KHjrG7P3vPV7mHFC1kXriaobcCkaODac7EfwKXE1HGrg8VilMoGEiFY/s320/LA+DARNE+DE+SAUMON+pic.jpg" border="0" /> </p><img id="BLOGGER_PHOTO_ID_5232495037686968786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6W73p8Ws_legxPdL5jnxD9LVp0j50o6XGIqWvjI3CWhEZHj-DtrxbUYnV7wH5lBhm1EhDIYJYNesOYwzsXnIFoxofiDbXiozMvkf76nEmlSCN2vLRGC0HbnnIAzN95LUnfV9RQsk3NBo/s320/SAUCE+CHORON+pic.jpg" border="0" /> <p align="center"> This time we learned how to cut salmon steaks, grill and finish in the oven. And for anyone who didn't know... SALMON HAS A TON OF BONES!!! The sauce was the most complicated thing. The base was a Hollindaise, which then turned into a Bearnaise, and finally with the addition of the tomato concassee, the Choron sauce. </p><p align="center">- </p><div align="center"><strong>LES PROFITEROLES</strong><br /></div><div align="center"><strong>LA SAUCE CHOCOLAT</strong><br /></div><img id="BLOGGER_PHOTO_ID_5232490294091843794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_s4f0Ab3pGCr1E3FR8IjgoKqfyWHjQH2dADrG51KGpTSmgLBxYAPmsfgQV4bSGl4XAcrl5aEE1CoC7XAcP2Hc74V4XaSIYY6AT9qPy3U-naEIurCDsWofhkGrJVBVwqg6F-6Fo_MBmY/s320/PROFITEROLES+pic.jpg" border="0" /> <p align="center"> Take the Pate Au Choux dough and fill it with ice cream rather than pastry cream, top with chocolate sauce and nuts and you've got Profiteroles. Oh baby! Talk about trying to eat only one!</p>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com0tag:blogger.com,1999:blog-4656503440876607662.post-28009505003246435402008-08-04T21:16:00.002-04:002008-08-04T21:20:01.911-04:00First Round of Exams Are CompleteTheory test taken, practical test taken, recipe notebook submitted and...<br /><br /><div align="center">MY CURRENT GRADE IS...</div><div align="center"> </div><div align="center">WAIT FOR IT....</div><div align="center"> </div><div align="center">WAIT FOR IT...</div><div align="center"> </div><div align="center"> </div><div align="center"><strong><span style="font-size:180%;">93!</span></strong></div><div align="center"><strong><span style="font-size:180%;"></span></strong> </div><div align="center">Oh Yeah! Oh Yeah! Oh Yeah!</div><div align="center"> </div><div align="center">Would have been higher except for a few stupid mistakes on my practical exam (the cooking one). I'll be ready for the next one though.</div><div align="center"> </div><div align="center">For now, I breathe a bit.</div><div align="center"> </div><div align="left">P.S. I haven't forgotten to post pictures, I went to do it before this post but Blogger is not letting me at the moment. Phewee!</div>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com3tag:blogger.com,1999:blog-4656503440876607662.post-6509548209692407222008-07-21T14:45:00.003-04:002008-12-10T02:02:26.239-05:00Les Menus for the week of July 19, 2008<div align="left">Our first full week of cooking and the Saturday before (the 12th)... I GOT TO DO MY FIRST ASSISTING PROJECT AT THE FRENCH EMBASSY FOR BASTILLE DAY! First the food, then the embassy.<br /><br /></div><br /><div align="center">Le Menu for July 15, 2008<br /><strong>LES OEUFS POCHES BENEDICT</strong><br /><strong>LES POMMES DE TERRE SAUTEES LYONNAISE</strong><br /></div><div align="center"><strong>LES HARICOT VERTS A L'ANGLAISE</strong></div><img id="BLOGGER_PHOTO_ID_5225520937810139538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0mtytVrb048DxWjX7r1kvBykrbr61s05SN5R8jr6OaeUxljFPWs4znQi3jsgbxMIZwicsx7NmMkqimkHz7e7ETNLZ7xI3hjuMPHcG_lIG7ts0O8I06bM-v25P6zF49gjSkXNFgHmywk8/s320/eggs+benedict-green+beans-potatoes+pic.jpg" border="0" /><br /><p align="center">This is the one I got to serve. I don't eat runny eggs so I made mine fully cooked. Bryan laughed because one green bean is out of place in the shot. NEXT TIME!!! I can now make a mean Hollandaise sauce though. There have been two exciting thing about taking this course I hadn't exactly expected. Well, take that back. One I did, the other I didn't. My list of foods I like is growing. I'd never had quiche until we made it that first week. And now I'm a huge fan of the stuff. I'd never tasted Hollandaise sauce until I made it for the Eggs Benedict and think it's marvelous now. Still not getting down the runny eggs but that's fine by me. The other thing I've discovered is that there are so many things I can do for myself in the kitchen, the lost art of cooking, that I wish I could show everyone what they're missing.<br /><br />-<br /><br /><strong>LES CHOUX A LA CREME</strong><br /><img id="BLOGGER_PHOTO_ID_5225520939686322082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtd3fX5ZegXkRDErBP9sOW6kHVY99WLnAIT4m-t6E1ebTQkrOelvn_SrvMMN0IzLFJmZw7zYaDrkuIjVagjqLwWdicjIPfu4Y6vJtH9AzjNQlI1GO9Z-MGxJnSVyg9bC-e14ngTrLY_0/s320/choux+a+la+creme+pic.jpg" border="0" /> This little bugger is going to be on my first exam and I have to get it right. It's a dough called PATE A CHOU where the issue is the amount of eggs to put in. It's not the same every time. It depends on the wind, the moon the stars, and a good eye to know when the dough has had enough. Too much and you get a runny dough that wont pipe correctly. These above are pretty darn good but I made them too small so they're more gumball size than jawbreaker size. They're thin filled with my old friend... pastry cream. Not bad but still not right.<br /></p><br /><p align="center">Le Menu for July 16, 2008<br /><strong>LE POULET ROTI<br /></strong><strong>LES JUS AU THYM<br /></strong><strong>LES EPINARDS AU BEURR<br /></strong><strong>LE RIZ PILAF</strong></p><img id="BLOGGER_PHOTO_ID_5225523548523361826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrA7CnR9aJazmEmODmEaUI2iBhafPOKDQApdqDSG-6yfXUY33scbaQ5t23wnT00hkaQURYfJpj5q03tZTJ7a4bf46rZxA20grJg8Mwq-scbf2J9VY844AkkZR7vcxPo2Kuo5zPooCanE/s320/Chicken-Rice-Spinach+pic.jpg" border="0" /><br /><p align="center">I can roast a chicken with the best of them now! OK, maybe not the best but I can do it all by myself and with great results. I can also make a very good rice pilaf just don't go by the giant mound shown on this plate as to how it should be plated. I was serving to someone who really likes rice and requested a larger serving than originally called for. Worked for me since I love rice too and made a huge helping on my plate (this one) as well. I under estimated the amount of spinach to cook which I shouldn't have since I cook Swiss chard at home and it shrinks in a similar fashion. I gave the proper amount to my "customer" so I only ended up with the little amount here. And yes, this is my plate since it's got the drops of sauce and out of place rice on it. Can't serve a messy plate, now can I? =)</p><p align="center"><br />-</p><p align="center"><br /><strong>LA CREME AU CARAMEL</strong></p><p><img id="BLOGGER_PHOTO_ID_5225523326962903202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuPV4NJjama_VrqnlqERdwEj-Cxha7yeg44G9o13_LqxxLgDJg4PAJpV0Zc_04sZ3xufVk1S7LAYZqqgCBxr-5uZzyfJIWhKcI6FW1bS5goxnGvnX_VJUKxkpmHq-PUtc0t_PEST6pIg/s320/Creme+Caramel+pic.jpg" border="0" /> OK, this is the best one of the bunch and I'm not going to blame anyone on the results. I can't tell if I did something wrong or the oven we used was at the wrong temperature. The little holes you see along the edge are from bubbles made while the custard was cooking. It cooked too fast rather than nice and slow. I'm not a fan of this dessert but I will make it again for practice purposes.<br /><br /></p><div align="center">Le Menu for July 17, 2008</div><div align="center"><strong>LES CREPES DE VOLLAILE AU GRATIN</strong></div>No pictures because I forgot to grab my camera before it got sent out. It looked really, really good and tasted even better. The leg meat from the previous day's chicken, sauteed mushrooms, a sauce made of chicken stock and roux all rolled into savory crepes, covered in more sauce thickened with a bit of cream and topped with Gruyere cheese (my uber-favorite cheese of the moment). This is then all put under the broiler to brown and then... DEVOURED! Though I don't need a crepe pan, maybe I might treat myself to one anyway. That and I definitely want to add some gratin dishes to my arsenal.<br /><div align="center">-<br /></div><div align="center"><strong>LE FILET DE LIMANDE POCHE</strong><br /></div><div align="center"><strong>LA SAUCE HOLLANDAISE</strong><br /></div><div align="center"><strong>LES POMMES TOURNEES A L'ANGLAISE</strong></div><div align="center"><br />No pictures of this dish because I was terribly disappointed in it. I fillet the flounder just fine but I can only think I overcooked it because it completely fell apart while trying to plate it. That and my team never got to making the little potatoes (I'm getting ready to practice those once I finish this post because that particular cut is on the exam) so there really wasn't much to look at.<br /></div><div align="center">-<br /></div><div align="center"><strong>FINANCIER</strong></div><br /><p align="center">These are little meringue-like cookies that are delicious. We didn't get to use the prettier molds so they look like little corn muffins at first but they taste delicious. These will definitely be made at home. No pictures because I want them of how they're suppose to look. Just trust me, they're good!<br /></p><div align="center"></div><div align="center"></div><div align="center">Le Menu for July 18, 2008</div><div align="center"><strong>L'OMELETTE AU FROMAGE</strong><br /></div><div align="center"><strong>LES PATES FRAICHES</strong><br /></div><div align="center"><strong>LA SAUCE TOMATE AU BASICILIC</strong></div><br /><p align="center"><img id="BLOGGER_PHOTO_ID_5225535941626235570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkfbMAcNl_omeJTnUKphrPsaZAooGPuj4vFsMaqTPSq6RyZ2qYYpNJFdYPGlJhQ7C3FNvJKX0Q0L6FJ6M33HCeIm-rsNqnj2GVCcFN6KzuBPkfXN2HYEbzM5bjc6ALhjP6tiJudod9Gc/s320/omelette-pasta+pic.jpg" border="0" /><br />OK, ignore the combination of items since I didn't pick the menu. I need to work on folding my omelet in the pan, it's definitely not easy, but it tasted great. Again, I cooked mine completely because I just don't do runny eggs. Making the pasta and the sauce was really amazing and dare I saw... DELICIOUS! Buying pasta in the store will have to do until I get my own pasta machine because this was fabulous. We'll be learning how to incorporate veggies and stuff in it at a later time to get colored pastas. As for the sauce, I need a food mill! Or be content with a chunky sauce. Either way, this was a great experience. Oh, and a neat little thing you can do with your own pasta. When boiling the water, throw in some garlic cloves, thyme, and bay leaves when you add the salt and olive oil. Right before you cook the pasta, skim that stuff out. It will add extra flavor to the pasta and I can't think of anyone who wouldn't want that!</p><p align="center">-<br /><br /><strong>LE PARIS BREST</strong></p><div align="center"><img id="BLOGGER_PHOTO_ID_5225535944322627922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAF5r2XpuVAG6RE2_ZTKVETY1pDVm2Zz4FecGHw7ZpKcQ7YGax_T_7qjHnW3aYxIXPiDFFUQmFx4VQFzIFbjVEdvG3wiyIX_pycLsyi2F54eQYedcugUG2pCOeqDOLisREohFsS5Po4o/s320/Le+Paris+Brest+pic.jpg" border="0" />Once again I meet my nemesis, PATE A CHOU. Miscalculated the eggs and ended up with too thin dough. What you see should have been two rings on the bottom (one inner, one outer) topped by a third ring that sat on top between the two bottom ones. Instead, I ended up with a doughnut shaped pastry. Tasted fine, looked all wrong. *sigh* I nailed the pastry cream this time, even had no problem adding in the hazelnut cream. I had a team mate make the whip cream and I should have noticed that it wasn't very thick before I added to my pastry cream. So, the mixture ended up too thin and collapsed during piping. GRRR! More practice on my part. And of course, pastry cream and the PATE A CHOU are on the exam coming up.</div><div align="center"></div><div align="left">-----------</div><div align="left"></div><div align="left">As for the French Embassy, it was an intense and amazing night. Before we move on to the third phase of our program, we have to perform at least 3 assisting jobs through the school. These can be benefits that the school is asked to provide help for, in the various recreational classes the school offers, or whatever else the school posts as opportunities we can sign-up for. In this case, the French Embassy has been working with the school for some years and apparently we regularly have a series of cooking demonstrations during their <a href="http://www.bastille-day.org/2008/index.html">Bastille Day </a>festivities. There were also several local restaurants that provide the buffet meal. I was one of 14 students (between the pastry and culinary programs) that were able to attend the event and assist our chefs in the demo plating and passing out samples, assist the other chefs from the restaurants as needed, and talk to the guest about the food as well as our school. It was an amazing night! I met some fanastic people, got to network with some with the other chefs and guests, and see what it might be like in a catering atmosphere. I enjoyed myself thoroughly. It was a long afternoon and night, but it was worth it.</div><div align="left"></div><div align="left"></div><div align="left">My next assisting project will be this Saturday where I help one of the chefs in an all day Thai Techniques class. The neat thing about assisting in the recreational classes is that we get to learn while we're working. SWEET!</div>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com3tag:blogger.com,1999:blog-4656503440876607662.post-46986078998806874222008-07-21T01:14:00.001-04:002008-12-10T02:02:26.869-05:00Les Menus for the week of July 12, 2008OK, so this week was sort of a full week. Only two days of cooking time because Thursday and Friday were sanitation training. I'm pretty confident I passed the exam meaning I now know what to do to hopefully avoid getting anyone sick and to protect myself from false accusations as well (sad how often that happens). I'll not gross anyone out with all the nasty things that could happen in the kitchen but I will say that there are several smart things one can do in their own home kitchens to protect themselves and their families:<br /><br />- Keep cold food at 41 degrees or lower, keep hot foods at 135 degrees or higher. In between, you need to start worrying about bacteria and what not getting on your food.<br /><br />- FIFO: First In, First Out. Don't push old products to the back and put new food stuff in front. Use up the older products first.<br /><br />- Reject any food stuff that isn't in good condition. Whether while in the store or you're about to use it at home. Dented cans, puffy cans, rusted cans. Smelly food, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">slimy</span> food, fish with sunken or cloudy eyes, meat that's color has turned, etc...<br /><br />It's fascinating stuff.<br /><br />OK, on to the fun stuff... THE FOOD!<br /><br /><br /><div align="center">Le Menu for July 8, 2008</div><br /><div align="center"><strong>LE <span class="blsp-spelling-error" id="SPELLING_ERROR_1">POTAGE</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">CULTIVATEUR</span></strong></div><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5222109719013602322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhay4WcNca5T3n892w48TuQOaUqFWLcAm-zcvMm8wJLbSGYsvVCYEV3mpk1CdlCAGEPVfOOLW9tMVWt8sBf-4ax8qHzsaMol4ZmHXPcfR7YJKkZhJOOMRFKEFshNrZfQVt_AcN8ywtaGhI/s320/LE+POTAGE+CULTIVATEUR+pic.jpg" border="0" /> </div><div align="center">This is a simply and delicious vegetable soup that has a bit of bacon it in for additional flavor. The only mistake I made was that I forgot to skim the soup before serving so it has oily blobs on it. Could have done a last minute blot but was rushing to get my food out on time. Wont make that mistake again.<br /><br /><strong>LE <span class="blsp-spelling-error" id="SPELLING_ERROR_3">POTAGE</span> JULIENNE <span class="blsp-spelling-error" id="SPELLING_ERROR_4">DARBLAY</span><br /></div></strong><strong><p align="center"></strong><img id="BLOGGER_PHOTO_ID_5222109724818229826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_u2gPkKtEWXTFV2xk9D-IhDlgwm0n2quUoo_1OYunTAsE2svI4q7RZj1l1pgEP273VlBLYm9hYinsCuqSFR23edFebFMUeWbRrGiZBkx-XYwgU8q7LQ6AjD_tH4yvCsAV8NMH9LG8CE/s320/LE+POTAGE+JULIENNE+DARBLAY+pic.jpg" border="0" /><br />Currently my (and Bryan's) favorite soup. This is a leek and potato puree soup that has some cooked julienne vegetables on the bottom as garnish and a little surprise. I made it at home and the only thing I had to change was the fact that I don't have a <a href="http://en.wikipedia.org/wiki/Image:Chinoise.jpg"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">chinoise</span></a>... yet! I simply pureed the soup as best I could and did not worry that I couldn't strain it. It was still just as delicious.</p><p align="center"><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_6">SALADE</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">COMPOSEE</span></strong><br /><br /></p><p><img id="BLOGGER_PHOTO_ID_5222109729718229762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LxOwjHGL1uQG1tVkuBcVx1KMRTisNUdLrLm06cM3PZxPx8hXUpX_1wWpqGOBW0Fa4REU8NkobrT5_fySqmaBX2E3w6zQ_qroBSXq0dLrPHBXsOf2scfXPjZER8I3TXqxcYhHbXZOSj4/s320/LA+SALADE+COMPOSEE+pic.jpg" border="0" /></p><p align="center">It was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">surprising</span> to learn how many different categories salads fell into: tossed, composed, bound, vegetable, and fruit. Composed, the one above, it exactly as it sounds. A bed of greens with the various elements arranged on top and then the dressing. I made an emulsion dressing of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Dijon</span> mustard, lemon juice and olive oil. Once you've made your own salad dressings, you'll never buy from the store again!<br /></p><div align="center">Le Menu for July 9, 2008<br /><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_10">SALADE</span> AU CITRUS<br />LA VINAIGRETTE A L’ORANGE</strong><br />-<br /><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_11">MACEDOINE</span> DE LEGUMES</strong> </div><br /><br /><div align="center"><img id="BLOGGER_PHOTO_ID_5222109727667879842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QHJmn4Iv5J6JlmLCJmJJ5plEr8q0ZlKZDYMR33pDwD99I6ptNf6ADq7IuCtHGkkp13DbYq1_RXeY9KFLXk4Zj2Nosd6xDlPWSEWjJOJw-NH9rhdSCK5W96kvO6g33aB4Cc3gJ9_pDBI/s320/LA+MACEDONIE+DE+LEGUMES+ET+LA+SALADE+AUX+CITRUS+pic.jpg" border="0" /></div><p align="center">This one is hard to explain from the picture and I should have taken more angles. The salad is a simple <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">bed</span> of lettuce with oranges and grapefruit wedges on top. The dressing is a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">vinaigrette</span> using the juice that came from them. In the tomato halves, what is hard to see is a salad of various vegetables we cooked <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">individually</span> to preserve their flavors, then bound in mayonnaise we made ourselves! I so like making my own mayonnaise! </p><p align="center">This plate reminds me of something you'd serve at a tea or some other outdoor even where you don't want too much or anything heavy.<br /><br />-<br /><strong>LA <span class="blsp-spelling-error" id="SPELLING_ERROR_15">TARTLETTE</span> AUX <span class="blsp-spelling-error" id="SPELLING_ERROR_16">FRAISES</span> ET KIWIS</strong></p><div align="center"></div><img id="BLOGGER_PHOTO_ID_5222109732288333138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-jq9yCf_IG9GmKMmmsI0TAHbDhen4E-DgZTLibuzmf_iI-EeYOsAlSZ53DEBXpN9_AtrkBdLEqFIU-n_14dmW3K45InO-Rptx4-oltJx48bf5BjmDoojGm0d1CFuiRZEb6Ioxg9rIMY/s320/LA+TARTLETTE+AUX+FRAISES+ET+KIWIS+pic.jpg" border="0" /> <p align="center">Are you drooling? I know I was. This lovely tart made up for the stress I went through trying to make the PATE <span class="blsp-spelling-error" id="SPELLING_ERROR_17">BRISEE</span> dough (think pie crusts and quiche bottoms). This time we made PATE <span class="blsp-spelling-error" id="SPELLING_ERROR_18">SUCREE</span> which is a similar dough but sweet. That and I made a fairly good pastry cream. I've since been able to make excellent pastry cream if I do say so myself. I made three of these total. The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">prettiest</span> one was already taken to a "customer" before I could take a picture.</p><p align="left">------</p><p align="left">Let me explain the "customer" comment. It's pretty cool. The food we cook is our lunch, is served to the pastry students 3 of the days I'm in school (their course overlaps ours by one day), the school staff, and anyone who's visiting the school that day. We have to learn to serve it on time, correctly seasoned, plated cleanly, and at the right temperature. The more dramatic plating skills come in phase 2. We're just concentrating on getting food that tastes right out now. We do get feedback from everyone on how the food came out. It becomes more Iron Chef like in phase 2 because we'll get days were we have to turn random ingredients into a meal and area chefs and such will be invited in to taste and critic. <span class="blsp-spelling-error" id="SPELLING_ERROR_20">EEEEEEEEEEEEEEEEEEEK</span>!</p>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com0tag:blogger.com,1999:blog-4656503440876607662.post-76329896313873303962008-07-12T08:42:00.002-04:002008-12-10T02:02:27.276-05:00Les Menus for the week of July 5, 2008Part of our work at school is to create a "recipe book" based on all the dishes we create at school. We are graded on this book so getting in just right is important. It isn't like a standard cookbook however, most recipes have no measurements and there are no yields. As for the instructions/method, it's very cut down because the assumption is we should be able to, at a glance, know what is expected at certain points. It's actually pretty nifty.<br /><br />So... here are the menus for the first week of school:<br /><br /><div align="center">Le Menu July 2, 2008</div><div align="center"><strong>LA SOUPE A L'OIGNON GRATINEE</strong></div><div align="center"><strong></strong></div><img id="BLOGGER_PHOTO_ID_5222104893571474354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsnx45AuT-t8fFGdkkObrfhpB_cTqD6Jb0v1SArjoMiRJckipHNTJRSJ9fNTUkVe_ezqXQ7jF2wxnS91555o6FNhWb7-RtfYvImuTLA1LtKsZve4KelB3dPxm7GNkf5Q-3CDLy0wngF8/s320/LA+SOUPE+A+L%27OIGNON+GRATINEE+pic.jpg" border="0" /><br />First day of cooking! We're practicing knife skills so it's onion soup and a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">crudite</span> plate (chopped raw veggies we dressed with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">vinaigrette</span>). It's amazing how easy the soup was to make. It's one of my favorites and I've made it before but it took HOURS. This time, it was quick and delicious and it was mine! My <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">proportions</span>, seasoning determination, everything. YUM!<br /><br /><p align="center">Le Menu July 3, 2008<br /><strong>LA QUICHE LORRAINE<br /></strong></p><br /><img id="BLOGGER_PHOTO_ID_5222104891145613922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SThxIvwOr8Xs7f30uf3sZ4k_-tFrTMqUkMNORvV3sxDjBDGdYeJeEJrnTxYbpqXhJaJaWfo6IrdMFYQBEn4NfNQ6Uvji_ryj-jdpC5l_LxrVhhK7VzPJc-ghN-HYBylexkLloXBFRxY/s320/LA+QUICHE+LORRAINE+pic.jpg" border="0" /><br />This time we made little Quiche <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Lorraines</span> from scratch, right down to the dough! I had problems with my dough but still finished the meal with it tasting OK. Think a shortbread consistency (TOO FLAKY). I add too much water and let the dough get too warm so the butter was melting on me. I made a whole batch at home over the following weekend, paying more attention to what was going on and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">TADA</span>! I made wonderful quiche if I say so myself. The hubby and mom were both pleased. We also made two simply salads where the focus was on learning about how certain liquids behave. One dressing was a simply <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">vinaigrette </span>and the other was a mustard based emulsion. Again, paying attention is key but the results are worth it.<br /><br />All in all, the biggest problem I'm having is timing. 12:30 service (when we serve what we've cooked) comes so quickly! It feels like we have plenty of time and then...<br /><br />We're learning and they're helping us to understand so I know it's just a matter of time (no pun intended) before we've all got it figured out.TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com2tag:blogger.com,1999:blog-4656503440876607662.post-61110784678085747412008-07-11T22:00:00.002-04:002008-12-10T02:02:27.677-05:00Have Knives And Learning How To Use Them<div align="center"> So what does a chef in training look like?<br /></div><div align="center"><strong>ME!!!!</strong></div><p><img id="BLOGGER_PHOTO_ID_5225542476951045970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikh-_-C6J9ZaRMF5_OL15ySB04aSnVsMZUo1G53X8GXpLtCJ9JTeZiVutVyKbNaaLc41Noqg4rmQOzcyP9R_DxDPB8Cy2mb2VrWbH6qziIKlQtuiODKxeuJgkEsYejplJz6Cp-n8odrmk/s320/Chef+TeAntae+Up+Close.jpg" border="0" /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_CCCTh3HbP6xNjdZh2ryb84NQC4GxwD_5EXpZwLfclUrCRJ5-oTbhRIQPcfqhKY2WdIN1vjIvZn32dMpc-jP8a-oYmuZyxxfCw3VxGENii19nvqpiSBD0dDjf93fK32hKhJ_tBuvH4s/s1600-h/Chef+TeAntae+Top+to+Bottom.jpg"><img id="BLOGGER_PHOTO_ID_5221931735789947506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_CCCTh3HbP6xNjdZh2ryb84NQC4GxwD_5EXpZwLfclUrCRJ5-oTbhRIQPcfqhKY2WdIN1vjIvZn32dMpc-jP8a-oYmuZyxxfCw3VxGENii19nvqpiSBD0dDjf93fK32hKhJ_tBuvH4s/s400/Chef+TeAntae+Top+to+Bottom.jpg" border="0" /></a><br />Don't I just look snappy? We don't wear toques at school. Chef Francois prefers the neckerchief instead. Tying the blasted thing is a learning experience. Like a tie but either with the tails hanging down or tucked in. </p><p><br />It's been an exciting almost two weeks. Last Tuesday was orientation day so we met all the chefs and chef assistants, introduced ourselves to them, had an opening address by Chef Francois (owner of <a href="http://www.lacademie.com/">L'Academie de Cuisine</a>), learned all the Do's and Dont's, had a buffet lunch, more discussion on the program, and then... PICKED UP OUR UNIFORMS, BOOKS AND KNIFE KITS! Had to run home and play with everything. =)<br /></p><p>We've only been able to cook 4 of the 7 days we've had school so far. Beyond Orientation day, last Friday was a holiday, and yesterday and today were Sanitation training. I now know too much about the good and bad side of what could happen with one's food. *shiver* Finished today by taking an exam so we could get our sanitation certificates to prove when been trained.<br /></p><p>I'll try to post weekly from here on in, more often as time allows. I'll be posting twice more to make up for those weekly posts.</p>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com2tag:blogger.com,1999:blog-4656503440876607662.post-8010923014153960702008-06-30T12:07:00.001-04:002008-06-30T12:16:38.377-04:00Tomorrow, Tomorrow, I Start School, Tomorrow*BOUNCE BOUNCE BOUNCE* Tomorrow starts the first days of culinary school! Well sort of.<br /><br />Tomorrow is orientation day. It's a short day (10-2:30) because this is where I get to meet the other students, my teachers, get my books, supplies, and uniform, and get the lay of the land so to speak.<br /><br />Sleep is not going to come quickly and even once it does, I'll wake up far too soon. This is going to be as bad as trying to sleep on Christmas Eve.TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com2tag:blogger.com,1999:blog-4656503440876607662.post-22804136400162749582008-06-13T09:33:00.000-04:002008-06-13T09:35:05.620-04:00OPENING SOON!<div align="center">Coming soon to this blog will the ravings, rantings, and misadventures of a culinary student! </div><div align="center"> </div><div align="center">ME!</div>TeAntaehttp://www.blogger.com/profile/16178888067401717210noreply@blogger.com0