Saturday, June 14, 2014

What we learned in culinary school this week - Weeks 21-22


This has been exhausting, especially since I don't like having things sprung on me. I like to be able to study and be prepared for tests, but that's not how it's done around here. But I survived. Here are pictures of various dishes I made during these two weeks of reviews.

What our assignments look like:

Get to work!

Herb Veloute with Biscuits.

Filet in a Red Wine Reduction Sauce. At this point
I can do reduction sauces in my sleep.


More marching orders!

Braised Beef with Risotto.

Ricotta Ravioli. This was unbelievably good.
The ricotta was sooo creamy.

Seafood Stew.

Airplane Chicken.

Chicken Pot Pie.

Coq Au Vin with Gratin Potatoes.

Meatballs with Polenta.

Overhead shot! It was really a pretty dish.

Pork with Black Beans, Rice and Slaw.

Get on it, people!

Arugula Salad.

I was out sick when we did Pizza, so I needed some
help. It turned out okay, I guess.

Grilled Salmon with Salsa Verde.

We celebrated Friday the 13th with a course in the basics of fermentation, presented by Ernest Miller of Rancho La Merced Provisions. Not my area of interest, but the instructor was great and it was fun. Living in L.A., I don't need to grow or preserve my own food (we have farmer's markets on practically every corner) but if you lived in a rural area and did grow your own, this would be an invaluable skill.

We made Sauerkraut and Giardiniera.

Supplies. Many, many supplies.

Next week, sadly, is our last week. More reviews, jam and canning, a field trip and then graduation day! Hard to believe. It went so fast.

No comments: