Thursday, November 26, 2009
Tuesday, November 24, 2009
Ugh...Today was a very labor-intensive day! I figured veal fabrication would be much like beef fabrication, which was fairly easy. No no no, I learned it was not at all like beef.
Monday, November 23, 2009
Sunday, November 22, 2009
Saturday, November 21, 2009
Today my mom and I did a little bit of baking, cooking, and planning for Thanksgiving. We planned out our menu and I'm very excited for the new additions to our Thanksgiving table this year. For our turkey, we're using Anne Burrell's recipe: http://www.foodnetwork.com/recipes/anne-burrell/brined-herb-crusted-turkey-with-apple-cider-gravy-recipe/index.html for the brine (which we'll prepare on Monday), the herb crust, and the gravy. We are also making Anne Burrell's stuffing, along with my mom's usual stuffing recipe that we're stuffing inside the bird. Also on the menu is mashed potatoes with parsnips and rutabega, sweet potatoes, roasted vegetables, corn, and noodles.. yuum. We have our shopping list all set for tomorrow!
I made a delicious lunch for my mom and I before we started baking. I wanted to practice scrambling eggs like I did in class on Tuesday, so I made scrambled eggs over asparagus. I cut the stems off the asparagus and seasoned them with Wegman's basting oil, salt, and pepper. I roasted them in a 400 degree oven until tender and crispy.
I made scrambled eggs for my dad too and gave him some potatoes (so I could practice medium dicing, par boiling, and sauteeing!) with chicken sausages:Then it was on to baking! First we made cranberry bread. My mom got this recipe years ago from her librarian and it's a huge hit when she makes it every fall! Here's the recipe: (We doubled it to make 2 loaves)
Friday, November 20, 2009
Today started out the same as usual, prepping our mirepoix.. We're really improving our chopping skills! Then it was time to cut apart a chicken. I wasn't too nervous to do this for a number of reasons: 1. It's dead 2. There are no funky colored guts pouring out of it 3. It doesn't smell really bad .. Also I'm used to working with chicken meat, so not a big deal. However, I've never cut a chicken into pieces before it has been cooked, so it was interesting to learn the correct way to cut it so that you get the perfect pieces out of it. Above is a picture of my first chicken (we each cut 2). We also learned how to truss a chicken, which I paid extra attention to so I can truss the Thanksgiving turkey next week!! On our second chicken, we learned how to make a "supreme" cut, which is a semi-boneless skinless breast with part of the wing joint still connected. I always wanted to learn how to get that cut out of a chicken, since I've had it many times in gourmet restaurants. When we finished cutting up our chicken, we seasoned it with salt, white pepper, and fresh nutmeg and placed it on a baking sheet with some chopped onions. White wine was added before we placed it in a 375 degree oven to roast.
Thursday, November 19, 2009
Wednesday, November 18, 2009
We added the fish pieces at the very end (a mixture of sole and bass). It was a delicious soup, but I just loaded up on bread today since I still wasn't feeling too good. I brought a large container home with me though! On the train ride home I definitely felt like I smelled like fish! AAAnd of course I was smushed in the middle of a 3 seater during the whole ride home. I felt bad for the 2 guys sitting next to me.. They were probably wondering where the fishy smell was coming from.. ME :(
Tuesday, November 17, 2009
Today went by soo fast! We did a ton of chopping skills in the beginning of class, starting with medium dicing potatos. We also diced/chopped onions, shallots, garlic, cilantro, celery, and hot peppers. He told us to mince some parsley until it looks like powder.. it took us all a while to get it to the perfected mince. He then showed us what to do with this "green wind". He wrapped it in a towel, ran it under water, and drained it until dry. It is now the perfect garnish to sprinkle over any savory dish. It is not meant to add any flavor and must be prepared in this way (as opposed to just roughly chopping it and sprinkling it). We used this parsley to garnish the rest of our dishes for the day (and I finally remembered to take pictures which I will post when I get home!)Next, we learned how to make slow cooked scrambled eggs. We tried making them in 3 different mediums (in olive oil, clarified butter, and regular butter). I liked it best in regular butter, so every time I made them, that's what I used. Clarified butter made the egg flavor stand out the most, but I didn't like it as much. Olive oil was nice, but I like the flavor of butter better. I made scrambled eggs 3 times and really overcooked them the first time..but the second and third tries were a little better. I seriously must've eaten like 6 eggs!! Egg overload! The trick to making them nice and runny is to take them off the pan when they still look raw because they will continue to cook once you plate them. Here's a pic of my 3rd try, and garnished with "green wind" of course!
We also par poiled and sauteed potatos again (the first picture).. we're becoming pros at this! Then we blanched and sauteed brocolli (again). Our feast was yet again served with warm french bread and butter..and now I am full! I'm excited to see how this dinner event goes and what we have to do to help out Chef. He said we won't have to do anything complicated and we don't even have to bring our tools or knives with us..but I like a good cooking challenge!
Monday, November 16, 2009
Sunday, November 15, 2009
Tonight I was only making dinner for myself, so I made one of my favorite quick and easy, healthy meals: Flat Out Pizza! I loove flat out wraps, especially the italian flavored and sun dried tomato wraps. I use them to make turkey wraps and pizza. Here's the recipe I came up with while in college, and is my ultimate favorite flat out pizza! I make a lot of the spinach topping even if I'm just making one pizza because it's great to make omelets with later on in the week!
Friday, November 13, 2009
Thursday, November 12, 2009
Wednesday, November 11, 2009
Tuesday, November 10, 2009
Monday, November 9, 2009
Wednesday, November 4, 2009
Gah! I got my uniform today!!! My mom and I took the train into NYC this morning and picked up my uniform. When I saw my name engraved on my brand new chef's jacket, I got the chills and reality set in. It was a stressful day in the city catching subways and doing a lot of walking..but we had a wonderful lunch at a cafe on 33rd street and had a nice salad with a glass of wine. I tried on my uniform as soon as I got home and screamed throughout the house "I'M READY FOR SCHOOL!! LOOK AT MEE!!!" My mom thought i looked adorable and took a million pictures...but I think I just look like a 12 year old boy haha. We cooked an easy dinner tonight.. grilled some rosemary balsamic marinated chicken for us and skirt steaks for my brother and dad. I roasted some cauliflower and broccoli and made some spinach seasoned with roasted garlic, nutmeg, salt & pepper, and a touch of cayenne. A delicious and healthy meal!