RULES/PLAYERS: (See previous entry)
INGREDIENTS:
Striped Bass
Stone Fruit (plums, peaches, nectarines, apricots)
Poussin (a small fowl)
Nuts (any kind)
Eggplant
RESULTS:
Appetizer: Thai-style coconut soup with Poussin, eggplant, and scallions garnished with fried basil leaves
Entree: Grilled stripe bass topped with macerated red plums and port wine reduction sauce served over Israeli couscous in a mint-pistachio pesto sauce
THOUGHTS:
When we were given the ingredients my partner and I scratched [...]
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The rules:
You must use all 5 ingredients given at least once (among two dishes).
Additional food items allowed are those in the “pantry”. The only special requests that can be made are for kitchen equipment.
Create an appetizer and an entree.
Write your appetizer and entree on the board before you begin cooking.
Have your appetizer plated and on the front table two [...]
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Posted in Culinary School on June 22, 2008 | 2 Comments »
I have been very very busy lately to say the least. School is nearing its end, I have six weeks left, and therefore I am busy making arrangements for my internship. At the same time I have two other jobs to occupy my time. One of these jobs maybe ending at the beginning of July [...]
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This stuff is fun. I actually enjoyed preparing the yeast breads this week in class. Likely because most of my favorite baked goods are derived from yeast doughs. These include the great French baguette, crusty Italian bread, NYC bagels, pizza dough, and the wide variety of artisan loaves. Yum!
I have tried in the past to [...]
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Everyone in NY knows that New York City bagels are the best around. We have all heard a theory it is the water in NY that make them good. I can now confirm this possibility. Water, since it is a component of the dough and they are poached in water briefly, contributes to flavor in the bagels. And [...]
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