Discovering cooking
-
Foundations 3 TAKE NO PRISONERS
So, on the very first day of our Foundations 3 class we were roasting a chicken. Oh wow. I wasn’t quite prepared for it but it came out well. Just salt and pepper rubbed outside of the chicken and a sprig of thyme placed inside the cavity. Pretty good. But that set the pace, it’s now on to full plates and production. Chicken Chasseur with mashed potatoes and glazed vegetables for example, and we do 2 of them. So while that chicken was cooking, I was marinating another breast for grilled chicken with rice pilaf and grilled vegetables. Wow. Survival is looking tougher! And it only gets harder.
-
Dinner tonight. We had gratin dauphinoise (scalloped potatoes) and steak sandwiches. The gratin dauphinoise were made in my little cups seasoned with garlic and rosemary and using parmesan and gruyère as the cheeses. The Sandwich started as an attempt at Philadelphia cheesesteak but the Jack Daniels marinade threw it off a bit. Roasted yellow peppers and onions. Provolone cheese and a béchamel made the cheese sauce. So good.
-
Okay, lots going on here. We have aged red wine vinegar and infused olive oil in the cup. I infused the olive oil with rosemary and garlic during spring break. Bruschetta topped with tomato concasse cooked with garlic, parsley, and white wine. Te fish is sole that we fabricated and cooked this week in the oven with mushrooms, shallots, and white wine. Good lunch.
-
I haven’t been cooking much this week, but here is bow tie pasta with a tomato meat sauce. I cooked it for about an hour and a half making sure the flavors from my seasoning sachet were released.
-
So I passed and I am maintaining a 4.0. It is only the second block so we will see how it goes.
-
Final grade on final practical exam. 74/75 take that! Now all that is left is the final exam and oral presentation. If all goes well I will end over a 90%. Looking good!
-
-
Hey @altonbrown, your broiled butterflied chicken is sexy in a bikini.
Now that’s how you dress a chicken… Get it?!
(via anthonyb81)
-
Things are going well
So the final fundamentals 2 test is tomorrow. The practical will be carrots Vichy, risotto parmesan, eggs Benedict, and spinach salad with vinaigrette. It is looking positive! I know the dishes and I’ve cooked them well before. Wish me luck!!!
-
Lunch today. Sour dough panini has smoked provolone, fresh parsley, turkey, and shallots grilled on infused olive oil.
