Week 1: Day 1 - Cured and Smoked Meats
04/04/2013
Duck Prosciutto with Balsamic Glaze and Fig Jam
Objectives: Explore the art of curing and smoking meats.
Menu: Pork Rillettes, Duck Confit, Duck Prosciutto, Seasonings and Brines for Day 2.
Tools: Large pot, vessels for storage, oven.
Summary: Day 1 started off relatively slow since there wasn't much production going on. However, I did learn a lot today from Chef Seth regarding smoked and cured meats, the history of Garde Manger (cold food preparation), and past and present techniques. I was tasked with the Duck Prosciutto and couldn't have been happier. I love duck, I love any sort of salt cured meat, especially prosciutto, so I was happy.
Personal Observations: So far, Garde Manger seems to me a much more tedious area in the culinary field. There is a great amount of planning ahead such as saving specific parts of an animal for use weeks, maybe months in advance.
Menu: Pork Rillettes, Duck Confit, Duck Prosciutto, Seasonings and Brines for Day 2.
Tools: Large pot, vessels for storage, oven.
Summary: Day 1 started off relatively slow since there wasn't much production going on. However, I did learn a lot today from Chef Seth regarding smoked and cured meats, the history of Garde Manger (cold food preparation), and past and present techniques. I was tasked with the Duck Prosciutto and couldn't have been happier. I love duck, I love any sort of salt cured meat, especially prosciutto, so I was happy.
Personal Observations: So far, Garde Manger seems to me a much more tedious area in the culinary field. There is a great amount of planning ahead such as saving specific parts of an animal for use weeks, maybe months in advance.
Week 1: Day 2 - Cured and Smoked Meats (cont.)
04/05/2013
Brining Brisket
Objectives: Continue production of cured and smoked meats, explore pickling techniques.
Menu: Traditional Bacon, Pancetta (Italian Bacon), Canadian Bacon, Corned Beef, Ribs from Loin, Dill Pickles, Pickled Veggies, Classic French Vinaigrette.
Tools: Vessels for brining, oven, blender or strong whisking arm.
Summary: Day 2 was very similar as Day 1 in regards to brining and curing more meat as well as learning more about said brining and curing. The past couple days we have used a couple new curing compounds I have never heard before called Prague Powders. They come in two forms, Prague Powder 1 and Prague Powder 2. They are simply a very strong curing compound made of sodium nitrate and can be dangerous to handle. Also, today we began the long process of making 3 types of bacon: Pancetta, Traditional and Canadian. I am not a fan of this whole waiting around for bacon, I can't wait to give them all a taste...or two. Lastly, we also began some veggie pickling.
Personal Observations: You can never wash your hands too often when handling raw meat.
Menu: Traditional Bacon, Pancetta (Italian Bacon), Canadian Bacon, Corned Beef, Ribs from Loin, Dill Pickles, Pickled Veggies, Classic French Vinaigrette.
Tools: Vessels for brining, oven, blender or strong whisking arm.
Summary: Day 2 was very similar as Day 1 in regards to brining and curing more meat as well as learning more about said brining and curing. The past couple days we have used a couple new curing compounds I have never heard before called Prague Powders. They come in two forms, Prague Powder 1 and Prague Powder 2. They are simply a very strong curing compound made of sodium nitrate and can be dangerous to handle. Also, today we began the long process of making 3 types of bacon: Pancetta, Traditional and Canadian. I am not a fan of this whole waiting around for bacon, I can't wait to give them all a taste...or two. Lastly, we also began some veggie pickling.
Personal Observations: You can never wash your hands too often when handling raw meat.
Week 2: Day 1 - Simple Plated Salads
04/11/2013
Classic Nicoise Salad
Objectives: Prepare simple-plated salads, continue care on curing meats.
Menu: Contemporary Caesar Salad, Simple Green Salad, Hollywood Cobb Salad, Classical Nicoise Salad, Green Bean and Jicama Salad, Vinaigrettes.
Tools: Blender, whisk, small sauce pot.
Summary: Keeping with the tradition of not filling our bellies, week 2 started off with a man's favorite dish; salad. As my excitement clearly comes through well with words, one can assume I love salads. However, as this week wasn't one I was really looking forward to, I can safely say I was pleasantly surprised. These salads were all quite delicious in their own right and passed my taste buds test. I was tasked with making the most intricate salad in the history of salads, or should I say 5 salads in 1 salad. The Classic Nicoise salad had more components than you'd think and involved a lot of work for one cohesive salad, but it was very tasty.
Personal Observations: When making any vinaigrette, make sure you emulsify well enough that the dressing does not break. A blender works best, but you can also over-blend the vinaigrette and it can turn to the consistency of a pudding. The trick is to find a happy medium where the vinaigrette is blended/whisked to the point that it does not break, but not over-blended to a pudding.
Menu: Contemporary Caesar Salad, Simple Green Salad, Hollywood Cobb Salad, Classical Nicoise Salad, Green Bean and Jicama Salad, Vinaigrettes.
Tools: Blender, whisk, small sauce pot.
Summary: Keeping with the tradition of not filling our bellies, week 2 started off with a man's favorite dish; salad. As my excitement clearly comes through well with words, one can assume I love salads. However, as this week wasn't one I was really looking forward to, I can safely say I was pleasantly surprised. These salads were all quite delicious in their own right and passed my taste buds test. I was tasked with making the most intricate salad in the history of salads, or should I say 5 salads in 1 salad. The Classic Nicoise salad had more components than you'd think and involved a lot of work for one cohesive salad, but it was very tasty.
Personal Observations: When making any vinaigrette, make sure you emulsify well enough that the dressing does not break. A blender works best, but you can also over-blend the vinaigrette and it can turn to the consistency of a pudding. The trick is to find a happy medium where the vinaigrette is blended/whisked to the point that it does not break, but not over-blended to a pudding.
Week 2: Day 2 - Composed and Buffet Salads
04/12/2013
Asian Chicken Salad
Objectives: Create composed and buffet salads, incorporate duck confit.
Menu: Pear Salad, Asian Chicken Salad, French Lentil Salad, Mixed Bean Salad with Red Wine Vinegar and Duck Confit, Chinese Noodle Salad, Garden Pasta Salad, Vinaigrettes.
Tools: Blender, whisk, saute pan, small sauce pot, large pot, stainless steel mixing bowl, knife skills.
Summary: More and more salads today, however, today's menu was more my speed as I am an Asian food lover AND we got to incorporate the unctuous duck confit. I was tasked with making two different pasta salads today; the traditional Garden Pasta Salad and the Chinese Noodle Salad. If I were to pick a favorite, it would easily be the Chinese Noodle Salad. With those well-known Asians flavors such as sesame oil, soy sauce coming through, it was a refreshing and flavorful salad that tested your palette on multiple levels.
Personal Observations: Duck Confit is quite possibly the best dish ever invented.
Menu: Pear Salad, Asian Chicken Salad, French Lentil Salad, Mixed Bean Salad with Red Wine Vinegar and Duck Confit, Chinese Noodle Salad, Garden Pasta Salad, Vinaigrettes.
Tools: Blender, whisk, saute pan, small sauce pot, large pot, stainless steel mixing bowl, knife skills.
Summary: More and more salads today, however, today's menu was more my speed as I am an Asian food lover AND we got to incorporate the unctuous duck confit. I was tasked with making two different pasta salads today; the traditional Garden Pasta Salad and the Chinese Noodle Salad. If I were to pick a favorite, it would easily be the Chinese Noodle Salad. With those well-known Asians flavors such as sesame oil, soy sauce coming through, it was a refreshing and flavorful salad that tested your palette on multiple levels.
Personal Observations: Duck Confit is quite possibly the best dish ever invented.
Week 3 - Cold Soups and Sandwiches
04/18/2013 - 04/19/2013
Chilled Blackberry Yogurt Soup
Objectives: Prepare multiple cold soups, sandwiches, wraps, pitas.
Menu: Blackberry Yogurt Soup, Cured Salmon BLT, Vegetable Chips, Reuben Sandwich, Southwest Turkey Wrap, Chilled Roasted Tomato Soup with Basil Creme Fraiche and Parmesan Tuile, Lamb Pita, Vada Pav, Croque Madame, Club Sandwich.
Summary: This week has been my favorite so far simply due to the fact that we were able to fill our bellies with a bevy of different dishes. Starting off with the soups, I haven't had many cold soups other than Gazpacho, and I was pleasantly surprised at the type of freshness you get from eating cold soups. Some play a part of cleansing the palette (Blackberry Yogurt Soup), while others were powerful in flavor (Chilled Roasted Tomato Soup). We also made many different types of sandwiches that were very different in technique as well. We had your basic BLT but with some cured salmon, then a meatless, indian-style sandwich (Vada Pav) that called for the deep-fryer. No matter what the technique was, this was was well worth the wait.
Menu: Blackberry Yogurt Soup, Cured Salmon BLT, Vegetable Chips, Reuben Sandwich, Southwest Turkey Wrap, Chilled Roasted Tomato Soup with Basil Creme Fraiche and Parmesan Tuile, Lamb Pita, Vada Pav, Croque Madame, Club Sandwich.
Summary: This week has been my favorite so far simply due to the fact that we were able to fill our bellies with a bevy of different dishes. Starting off with the soups, I haven't had many cold soups other than Gazpacho, and I was pleasantly surprised at the type of freshness you get from eating cold soups. Some play a part of cleansing the palette (Blackberry Yogurt Soup), while others were powerful in flavor (Chilled Roasted Tomato Soup). We also made many different types of sandwiches that were very different in technique as well. We had your basic BLT but with some cured salmon, then a meatless, indian-style sandwich (Vada Pav) that called for the deep-fryer. No matter what the technique was, this was was well worth the wait.
Week 5 - Sausage and Forcemeats
05/03/2013
Chicken Apple Sausage
Objectives: Explore and prepare specialty sausages.
Menu: Mini Mortadella, Chicken Apple Sausage, Sage Breakfast Sausage, Scotch Eggs with Aioli, Fresh Italian Sausage, Chorizo, Kielbasa, Bratwurst, German Potato Salad, House Made Mustard.
Tools: Grinder, caser, food processor, stand mixer, large saute pan, small sauce pot, deep fryer, blender.
Summary: This week intrigued be quite a bit due to the fact that I have never made sausage from scratch before, and I have heard sausage making can become quite addicting. The process of sausage making was much more detailed and strict than I thought it would be. The first aspect that threw me for a loop was the fact that all the sausage making equipment, including the actual meats and ingredients, have to be ICE COLD when preparing. Why, you ask? You simply do not want your meat to melt together when grinding and handling as it will smear and prevent the finished product from looking like that beautiful sausage we all know. Sausage making is not easy, to make perfect sausage consistently, it takes a whole lot of practice. When casing your sausage, there must not be any air bubbles in the casing between the meat or it may burst open when either poaching, smoking, grilling, sautéing.
Personal Observation: The detailed and strict work for sausage making pays off in the end.
Menu: Mini Mortadella, Chicken Apple Sausage, Sage Breakfast Sausage, Scotch Eggs with Aioli, Fresh Italian Sausage, Chorizo, Kielbasa, Bratwurst, German Potato Salad, House Made Mustard.
Tools: Grinder, caser, food processor, stand mixer, large saute pan, small sauce pot, deep fryer, blender.
Summary: This week intrigued be quite a bit due to the fact that I have never made sausage from scratch before, and I have heard sausage making can become quite addicting. The process of sausage making was much more detailed and strict than I thought it would be. The first aspect that threw me for a loop was the fact that all the sausage making equipment, including the actual meats and ingredients, have to be ICE COLD when preparing. Why, you ask? You simply do not want your meat to melt together when grinding and handling as it will smear and prevent the finished product from looking like that beautiful sausage we all know. Sausage making is not easy, to make perfect sausage consistently, it takes a whole lot of practice. When casing your sausage, there must not be any air bubbles in the casing between the meat or it may burst open when either poaching, smoking, grilling, sautéing.
Personal Observation: The detailed and strict work for sausage making pays off in the end.
Week 6 - Pate and Terrine
05/09/2013
Objectives: Begin process of making pate and terrine. Learn about Pate, Terrine, Mousseline, Galantine, Ballotine.
Menu: Country-Style Terrine, Duck Terrine, Veal Terrine Gratin Style, Chicken Galantine, Brioche.
Tools: Stand mixer, grinder, food processor, small sauce pot, pate and terrine moldings.
Summary: Along with sausage, I have also never made a pate, terrine, mousseline, galantine, etc. However, they are very very similar to sausage and require the same detail and very similar steps to completion. The equipment must be cold, the ingredients must be cold and stay cold, but the vessel the final product goes into is not a sausage casing, but rather one of various types of molds. There can be rectangular molds, triangular molds, cylindrical molds, etc. The way the finished product is presented is all up to the chefs discretion.
Menu: Country-Style Terrine, Duck Terrine, Veal Terrine Gratin Style, Chicken Galantine, Brioche.
Tools: Stand mixer, grinder, food processor, small sauce pot, pate and terrine moldings.
Summary: Along with sausage, I have also never made a pate, terrine, mousseline, galantine, etc. However, they are very very similar to sausage and require the same detail and very similar steps to completion. The equipment must be cold, the ingredients must be cold and stay cold, but the vessel the final product goes into is not a sausage casing, but rather one of various types of molds. There can be rectangular molds, triangular molds, cylindrical molds, etc. The way the finished product is presented is all up to the chefs discretion.
Week 7 - Terrines, Aspic, Cheese & Other Dairy Products
05/16/2013
Chaud Froid
Objectives: Explore a variety of terrines, aspic, chaud froid and dairy products.
Menu: Consomme, Confetti Vegetable Terrine, Terrine de Campagne, Classic White Chaud Froid (Escoffier), Shallow Poach Chicken Chaud Froid, Broccoli Mousse, Fromage Blanc, Mascarpone, Mozzarella, Insalata Caprese, Garlic Herb Cheese Spread, Assorted Crackers.
Tools: Large pot, cheese cloth, large saute pan, large stock pot, mixing bowls, mixer, oven.
Summary: This week we dove head first into the art of cheese making and boy was it a lot of work making mozzarella. Originally a relatively simple recipe to make, the mozzarella took a turn for time consuming and frustrating. When making mozzarella, you must bring a mixture of milk and chemicals to a certain degree before curds begin to form. Once formed, you scoop them out and squeeze them together then submerge in the hot liquid mix, then squeeze together again. This process is very simple but ended up taking up the entire day as the mozzarella was being a bit difficult. Day two we finished up grinding the meat for all the terrines and force meats as well as developed a shiny aspic to cover our creative chaud froid dishes in as seen in the pictures above and below.
Personal Observations: I love cheese.
Menu: Consomme, Confetti Vegetable Terrine, Terrine de Campagne, Classic White Chaud Froid (Escoffier), Shallow Poach Chicken Chaud Froid, Broccoli Mousse, Fromage Blanc, Mascarpone, Mozzarella, Insalata Caprese, Garlic Herb Cheese Spread, Assorted Crackers.
Tools: Large pot, cheese cloth, large saute pan, large stock pot, mixing bowls, mixer, oven.
Summary: This week we dove head first into the art of cheese making and boy was it a lot of work making mozzarella. Originally a relatively simple recipe to make, the mozzarella took a turn for time consuming and frustrating. When making mozzarella, you must bring a mixture of milk and chemicals to a certain degree before curds begin to form. Once formed, you scoop them out and squeeze them together then submerge in the hot liquid mix, then squeeze together again. This process is very simple but ended up taking up the entire day as the mozzarella was being a bit difficult. Day two we finished up grinding the meat for all the terrines and force meats as well as developed a shiny aspic to cover our creative chaud froid dishes in as seen in the pictures above and below.
Personal Observations: I love cheese.
Week 8 - Crudites, Deli Platters, Cheese Platters, Fruit Platters
05/23/2013
Crudite
Objectives: Learn proper plating techniques for crudites and various banquet platters.
Menu: Deli Meat & Cheese Platter with Accompaniments, Fruit Platter with Yogurt Sauce, Crudite Platter with Sauce, Small Cheese Platter.
Tools: Knife, mixing bowls, whisk, sauce pot.
Summary: Prior to this class, I had never known how much thought and effort goes into planning, executing and plating simple platters. Not only does the food play an effect on potential customers, but so does the design of the plate, the way its presented and the proper accompaniments. For instance, if you have a three cheese platter set up, you would not plate that with ice cream. You must use accompaniments that will work with the flavors of whatever you present.
Personal Observations: A more appealing platter presentation will draw in more customers, therefore creating more business.
Menu: Deli Meat & Cheese Platter with Accompaniments, Fruit Platter with Yogurt Sauce, Crudite Platter with Sauce, Small Cheese Platter.
Tools: Knife, mixing bowls, whisk, sauce pot.
Summary: Prior to this class, I had never known how much thought and effort goes into planning, executing and plating simple platters. Not only does the food play an effect on potential customers, but so does the design of the plate, the way its presented and the proper accompaniments. For instance, if you have a three cheese platter set up, you would not plate that with ice cream. You must use accompaniments that will work with the flavors of whatever you present.
Personal Observations: A more appealing platter presentation will draw in more customers, therefore creating more business.
Week 9 - Slicing, Flow and Spacing
05/30/2013
Mini Sweet Potato Cakes with Spicy Pecan
Objectives: Determine proper flow, slicing, spacing as well as create a turkey platter.
Menu: Brined/Smoked Turkey Breast, Turkey Leg Zampone, Chicken Galantine, Mini Sweet Potato Cake with Spicy Pecan, Green Bean and Jicama Salad, Port Poached Pear with Orange-Cranberry Relish, Tomatillo Salsa.
Tools: Oven, saute pan, mixing bowls, mixer, blender, food processor.
Summary: Today we had a mixed back of recipes and techniques used for execution. Besides making salsa in a blender and mixing together a quick salad, the main technique I executed needed a little more finesse than others when making the ever difficult turkey leg zampone. Traditionally, a zampone is a meat and vegetable stuffed pig shank. However, as we did not have a pig shank handy, we used turkey skin instead. Mixed with a variety of pork, lamb, vegetables and spices, I successfully stuffed a number of toothpick-sealed turkey skin pockets. Combined with an oven, some spices, a baby-food textured fruit sauce and some love, it tasted divine.
Personal Observations: Any dessert topped with homemade whipped cream and spicy nut brittle is my kind of dessert.
Menu: Brined/Smoked Turkey Breast, Turkey Leg Zampone, Chicken Galantine, Mini Sweet Potato Cake with Spicy Pecan, Green Bean and Jicama Salad, Port Poached Pear with Orange-Cranberry Relish, Tomatillo Salsa.
Tools: Oven, saute pan, mixing bowls, mixer, blender, food processor.
Summary: Today we had a mixed back of recipes and techniques used for execution. Besides making salsa in a blender and mixing together a quick salad, the main technique I executed needed a little more finesse than others when making the ever difficult turkey leg zampone. Traditionally, a zampone is a meat and vegetable stuffed pig shank. However, as we did not have a pig shank handy, we used turkey skin instead. Mixed with a variety of pork, lamb, vegetables and spices, I successfully stuffed a number of toothpick-sealed turkey skin pockets. Combined with an oven, some spices, a baby-food textured fruit sauce and some love, it tasted divine.
Personal Observations: Any dessert topped with homemade whipped cream and spicy nut brittle is my kind of dessert.
Week 10 - Individual Student Practicals
06/06/2013
Sausage Canapes with Pickled Carrots
Objectives: Complete a bevy of dishes learned in the prior weeks for a final practical grade.
Menu: 1 lb Forcemeat (Pork Sausage), 1 lb Chicken Mousseline, 4 Plated Dinner Salads, 12 Identical Canapes, 1 Sauce, Chutney or Salsa. (Dishes must coincide well)
Tools: Oven, blender, mixing bowls, food processor, saute pan, broiler.
Summary: This week culminated in all the work we have done over the last 10 weeks and was to showcase how well we have learned the material as well as gave us a certain freedom to experiment with flavors, plating and dish choices. The trick to getting all of these dishes done on time and with great flavor was preparation and a well thought out timeline. When dealing with terrines and sausage, there is a relatively large amount of possible faults you may succumb to. Fortunately, I managed to create a timeline ahead of time and was well prepared. Even being ill on the latter day of production didn't stop me from successfully plating all my dishes on time and with great flavor.
Personal Observations: I would like to thank Chef Seth for all he has taught me throughout this 11 week course. I will not forget his teachings, philosophy and spirit.
Menu: 1 lb Forcemeat (Pork Sausage), 1 lb Chicken Mousseline, 4 Plated Dinner Salads, 12 Identical Canapes, 1 Sauce, Chutney or Salsa. (Dishes must coincide well)
Tools: Oven, blender, mixing bowls, food processor, saute pan, broiler.
Summary: This week culminated in all the work we have done over the last 10 weeks and was to showcase how well we have learned the material as well as gave us a certain freedom to experiment with flavors, plating and dish choices. The trick to getting all of these dishes done on time and with great flavor was preparation and a well thought out timeline. When dealing with terrines and sausage, there is a relatively large amount of possible faults you may succumb to. Fortunately, I managed to create a timeline ahead of time and was well prepared. Even being ill on the latter day of production didn't stop me from successfully plating all my dishes on time and with great flavor.
Personal Observations: I would like to thank Chef Seth for all he has taught me throughout this 11 week course. I will not forget his teachings, philosophy and spirit.