Sunday, June 1, 2014

What we learned in culinary school this week - Week 20

We getting close to the end! (boo!!!)

Monday was a holiday, so school. Tuesday and Wednesday we covered the cuisine of India, then Thursday and Friday we prepped for our final (sob!) food service, another pop-up dinner for family and friends. After that it's a couple weeks of reviews, then we cover fermentation and jams/canning toward the end. We're even taking over the other kitchen several days a week for most of the rest of the program.

I'm not the biggest fan of Indian food, so you'll have to pardon my lack of enthusiasm for this topic.

Stews are big in Northern India, but stocks aren't used in Indian food. Meat is stewed in water until the meat falls off the bones. Common spices in Indian food include curry, turmeric, cardamom, cayenne, cinnamon, cloves, coriander, saffron and cumin.

Fermentation is big - they will pickle any type of vegetable. And despite cows being sacred, they will consume milk and milk products, including yogurt. And while cows are rarely consumed, seafood, chicken, goats and sheep are acceptable.

Gobi Sabzi (Cauliflower with Ginger, Green
Chilis and Spices).

Carrot Halva with Pistachios.

Saag Paneer.

Triangular Potato Samosas with Yogurt-Mint Chutney.

Tandoori Chicken with Sizzling Onion and Ginger.

Cucumber Coconut Chutney. Seemed like an odd
combination when I was putting it all together,
but it was really good and refreshing.

Kalhapuri Lamb.

Paratha (Pan Fried Flatbread). Probably my
favorite of all the Indian dishes we made. Also,
you an fill it with anything.

Shrimp Cooked with Coconut Milk.

Rice Pudding with Dessert Spice Mixture. Very,
very sweet, but good.

Next up: Our very successful pop-up dinner!

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