Les Menus for the week of July 26, 2008

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!

Le Menu for July 22, 2008
LE POTAGE SAINT GERMAIN

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.

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LE BLANQUETTE DE VEAU A L'ANCIENNE

LE RIZ PILAF

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. =)

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LA TARTE BOURDALOUE

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!

Le Menu July 23, 2008

LE BOEUF BOURGUIGNON

LE POMMES FONDANTE

LES COUGETTES TOURNEES

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!

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L'ILE FLOTANTE AU CARAMEL

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.

Le Menu July 24, 2008

LA SALADE DE TOMATE AU BASILIC
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. =)

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LA DARNE DE SAUMON GRILLEE

LA SAUCE CHORON

LA POMMES RISSOLEES

LES BROCCOLIS A L'ANGLAISE

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.

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LES PROFITEROLES

LA SAUCE CHOCOLAT

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!