Week 1 - British Isles
09/30/13
Objectives: Learn and develop recipes and techniques of the British Isles.
Menu: Scotch Broth, Fennel and red onion salad, Langoustine Souffle, Stuffed Shoulder of Lamb, Colcannon, Irish Soda Bread, Dundee Cake.
Tools: Stock pot, mixing bowls, oven, stand mixer, saute pans.
Summary: Kicking off the new quarter we dove right into the cuisine of the British Isles. Not always the most adventurous cuisine, the British Isles feature plenty of hearty dishes such as the stuffed shoulder of lamb and soda bread we did today. I was tasked with making the bread and, although it ended up being a bit undercooked, all the right flavors were there and stood out. The bread also cooked through thoroughly through carry over cooking.
Personal Observations: I love fennel.
Menu: Scotch Broth, Fennel and red onion salad, Langoustine Souffle, Stuffed Shoulder of Lamb, Colcannon, Irish Soda Bread, Dundee Cake.
Tools: Stock pot, mixing bowls, oven, stand mixer, saute pans.
Summary: Kicking off the new quarter we dove right into the cuisine of the British Isles. Not always the most adventurous cuisine, the British Isles feature plenty of hearty dishes such as the stuffed shoulder of lamb and soda bread we did today. I was tasked with making the bread and, although it ended up being a bit undercooked, all the right flavors were there and stood out. The bread also cooked through thoroughly through carry over cooking.
Personal Observations: I love fennel.
Week 2 - Southern Italy
10/07/13
Objectives: Explore the cuisine of Southern Italy.
Menu: Eggplant Roll, Stuffed Pork Bundles, Orchietti with Artichokes, Salad of Cuttlefish, Squid and Shrimp, Tuna Fish Palermo Style, Focaccia Bread, Chocolate Almond Cake.
Tools: Loaf pan, saute pans, small sauce pan, large stock pot, mixing bowls, stand mixer, oven.
Summary: Moving into Italian cuisine this week was exciting and I learned a lot in regards to rolling and cooking pork bundles. Firstly, the pork must be pounded out to the same thickness throughout to ensure proper cooking temperatures all around.
Personal Observations: As with any pork product, it will dry out very quickly if overcooked or let to sit and rest too long.
Menu: Eggplant Roll, Stuffed Pork Bundles, Orchietti with Artichokes, Salad of Cuttlefish, Squid and Shrimp, Tuna Fish Palermo Style, Focaccia Bread, Chocolate Almond Cake.
Tools: Loaf pan, saute pans, small sauce pan, large stock pot, mixing bowls, stand mixer, oven.
Summary: Moving into Italian cuisine this week was exciting and I learned a lot in regards to rolling and cooking pork bundles. Firstly, the pork must be pounded out to the same thickness throughout to ensure proper cooking temperatures all around.
Personal Observations: As with any pork product, it will dry out very quickly if overcooked or let to sit and rest too long.
Week 3 - Cuisine of Central Italy
10/14/13
Objectives: Explore the cuisine of Central Italy and prepare dishes accordingly.
Menu: Red Pepper Tagliatelle, Caponata, Bruschetta, Chicken Sauteed with Mushrooms, Asparagus with Parmesan Cheese, Polenta, Tiramisu.
Tools: Oven, baking sheets, saute pans, mixing bowls, stock pots, sauce pots, measuring cups.
Summary: Our second week of italy featured a few recipes that I have made before and felt comfortable assembling such as Caponata, Bruschetta, Chicken with Mushrooms and Polenta. Today I made the caponata, bruschetta, polenta and helped assemble the tagliatelle pasta.
Personal Observations: Caponata uses many salty ingredients as is, so be careful not to over salt the ending product.
Menu: Red Pepper Tagliatelle, Caponata, Bruschetta, Chicken Sauteed with Mushrooms, Asparagus with Parmesan Cheese, Polenta, Tiramisu.
Tools: Oven, baking sheets, saute pans, mixing bowls, stock pots, sauce pots, measuring cups.
Summary: Our second week of italy featured a few recipes that I have made before and felt comfortable assembling such as Caponata, Bruschetta, Chicken with Mushrooms and Polenta. Today I made the caponata, bruschetta, polenta and helped assemble the tagliatelle pasta.
Personal Observations: Caponata uses many salty ingredients as is, so be careful not to over salt the ending product.
Week 4 - Northern Italy
10/21/13
Objectives: Explore Northern Italian cuisine and develop techniques accordingly.
Menu: Pavia-Style Bread Soup, Potato Gnocchi with Cheese and Leeks, Braised Veal Shanks, Risotto with Saffron, Chicory Sauteed with Pancetta, Stewed Peppers, Panna Cotta.
Tools: Oven, saute pans, sauce pans, large sauce pot, measuring cups, measuring spoons.
Summary: Ending our tenure of Italy in the North, we got a chance to make one of my favorite italian dishes; gnocchi. I've made gnocchi at home dozens of times and consider my gnocchi making skills to be above par. Sadly, I did not get to make the gnocchi, I made the braised veal shanks and the Pavia-Style Bread Soup. I've never made a Pavia-Style Bread Soup and to be honest, didn't succeed. This soup features toasted bread hollowed out with a raw egg in the middle. The soup is traditionally supposed to be poured, piping hot, over the bread and egg, cooking the egg. I must not have had the soup hot enough, as the egg did not cook fully.
Personal Observations: To keep the gnocchi light and fluffy, combine ingredients to make dough until just combined. If the dough is kneaded too much, it will render a tougher final product.
Menu: Pavia-Style Bread Soup, Potato Gnocchi with Cheese and Leeks, Braised Veal Shanks, Risotto with Saffron, Chicory Sauteed with Pancetta, Stewed Peppers, Panna Cotta.
Tools: Oven, saute pans, sauce pans, large sauce pot, measuring cups, measuring spoons.
Summary: Ending our tenure of Italy in the North, we got a chance to make one of my favorite italian dishes; gnocchi. I've made gnocchi at home dozens of times and consider my gnocchi making skills to be above par. Sadly, I did not get to make the gnocchi, I made the braised veal shanks and the Pavia-Style Bread Soup. I've never made a Pavia-Style Bread Soup and to be honest, didn't succeed. This soup features toasted bread hollowed out with a raw egg in the middle. The soup is traditionally supposed to be poured, piping hot, over the bread and egg, cooking the egg. I must not have had the soup hot enough, as the egg did not cook fully.
Personal Observations: To keep the gnocchi light and fluffy, combine ingredients to make dough until just combined. If the dough is kneaded too much, it will render a tougher final product.
Week 6 - Cuisines of France
11/04/13
Objectives: Explore the delectable cuisine of France.
Menu: French Onion Soup, Sliced Veal Kidneys, Stuffed Swiss Chard, Watercress Salad, Crepes Stuffed with Lemon Souffle.
Tools: Oven, salamander, Large pot, various knives, mixing bowls, measuring spoons, stand mixer, blender.
Summary: Diving into French cuisine today I made the French onion soup. French onion soup is a classic French soup made with slowly caramelized onions, aromatics, white or red wine, and topped with cheese of your choice and bread.
Personal Observations: When using any sort of stock whether for a soup or any dish, make sure the stock is as clean as possible. By clean, I mean rid of all oil, fat, grease, etc. If not, this fat and grease will render through the entire dish you make, often leaving a greasy mouth feel.
Menu: French Onion Soup, Sliced Veal Kidneys, Stuffed Swiss Chard, Watercress Salad, Crepes Stuffed with Lemon Souffle.
Tools: Oven, salamander, Large pot, various knives, mixing bowls, measuring spoons, stand mixer, blender.
Summary: Diving into French cuisine today I made the French onion soup. French onion soup is a classic French soup made with slowly caramelized onions, aromatics, white or red wine, and topped with cheese of your choice and bread.
Personal Observations: When using any sort of stock whether for a soup or any dish, make sure the stock is as clean as possible. By clean, I mean rid of all oil, fat, grease, etc. If not, this fat and grease will render through the entire dish you make, often leaving a greasy mouth feel.
Week 8 - German Cuisine
11/18/13
Objectives: Explore the cuisine of Germany.
Menu: Potato Soup with Mussels and Leeks, Lentil Ragout with Greens, Wiener Schnitzel, Calves Liver with Red Onion Marmalade and Mustard Sauce, Braised Red Cabbage and Spaetzle, Poppy Seed Cream with Pears in Red Wine.
Tools: Various mixing bowls, knives, measuring cups, measuring spoons, etc. oven, stand mixer, blender, piping bag, large sauce pots, small sauce pots, saute pans.
Summary: This week we practiced German cuisine and I was very excited to learn and produce this type of food because I've never made German food before. I was tasked with making the Braised Red Cabbage with Spaetzle as well as the Poppy Seed Cream with Pears in Red Wine. Everything seemed to come together very well, especially the dessert dish as I received high praise for not only the flavors, but the plate presentations as well.
Personal Observations: When braising cabbage, apart from cleaning and cutting the cabbage well, it is very important to find the perfect braising time to which the cabbage is cooked properly, not overdone and not bitter as cabbage can go bitter very quickly.
Menu: Potato Soup with Mussels and Leeks, Lentil Ragout with Greens, Wiener Schnitzel, Calves Liver with Red Onion Marmalade and Mustard Sauce, Braised Red Cabbage and Spaetzle, Poppy Seed Cream with Pears in Red Wine.
Tools: Various mixing bowls, knives, measuring cups, measuring spoons, etc. oven, stand mixer, blender, piping bag, large sauce pots, small sauce pots, saute pans.
Summary: This week we practiced German cuisine and I was very excited to learn and produce this type of food because I've never made German food before. I was tasked with making the Braised Red Cabbage with Spaetzle as well as the Poppy Seed Cream with Pears in Red Wine. Everything seemed to come together very well, especially the dessert dish as I received high praise for not only the flavors, but the plate presentations as well.
Personal Observations: When braising cabbage, apart from cleaning and cutting the cabbage well, it is very important to find the perfect braising time to which the cabbage is cooked properly, not overdone and not bitter as cabbage can go bitter very quickly.
Week 9 - Cuisine of Switzerland
11/25/13
Objectives: Explore the cuisine of Switzerland and practice traditional Swiss cooking techniques.
Menu: Red Snapper, Puff Pastry with Meat Filling, Potato Cakes, Shredded Dough Cakes with Apple-Vanilla Sauce, Roast Duck with Chicory.
Tools: Oven, large sauce pots, small sauce pots, shredder, filet knife, mixing bowls, baking sheets.
Summary: Today I made only one recipe and decided to take my time on it. The puff pastry with meat filling was something I've never made before so I opted to jump right in and do my best. However, I did not enjoy the procedure of this recipe as it called for poaching/cooking various types of meats in the same stock, but having to remove each meat before and after adding a new one. The process took longer than it should have. However, the puff pastries came out perfectly crisp and light, with the heavy cream/meat filling giving the dish its full flavor.
Menu: Red Snapper, Puff Pastry with Meat Filling, Potato Cakes, Shredded Dough Cakes with Apple-Vanilla Sauce, Roast Duck with Chicory.
Tools: Oven, large sauce pots, small sauce pots, shredder, filet knife, mixing bowls, baking sheets.
Summary: Today I made only one recipe and decided to take my time on it. The puff pastry with meat filling was something I've never made before so I opted to jump right in and do my best. However, I did not enjoy the procedure of this recipe as it called for poaching/cooking various types of meats in the same stock, but having to remove each meat before and after adding a new one. The process took longer than it should have. However, the puff pastries came out perfectly crisp and light, with the heavy cream/meat filling giving the dish its full flavor.
Week 10 - Russian Cuisine
12/3/13
Objectives: Explore cuisine of the frozen tundra of a country; Russia.
Menu: Moscow-Style Beet Soup, Buckwheat Pancakes, Siberian Meat Dumplings, Buckwheat Groats, Georgian-Style Chicken, Green Beans in Sour Cream, Sweet Cheese Fritter with Berry Kissel.
Tools: Scale, oven, stovetop, saute pans, sauce pots, mixing bowls, stand mixer, various knives, cutting board, ice bath, strainer.
Summary: Ending our culinary explorations of Europe in Russia was very pleasant as the dishes my group and I produced turned out very well. Today I was tasked to make the Georgian-Style Chicken, Buckwheat Groats and Green Beans in Sour Cream Sauce. Before today, I have never made any of these dishes. The Georgian-Style chicken was my favorite of the day as it consisted of a perfect balance of spicy, sweet and savory. The buckwheat groats are also something I never made or even heard of before today. Buckwheat groats are derived from the seeds of a flowering plant and, although considered to be a wheat or grain, are not. Buckwheat is also gluten free.
Personal Observations: If the buckwheat groats are overcooked they can become a sticky, gelatinous mess, making for a very unpleasant mouthfeel.
Menu: Moscow-Style Beet Soup, Buckwheat Pancakes, Siberian Meat Dumplings, Buckwheat Groats, Georgian-Style Chicken, Green Beans in Sour Cream, Sweet Cheese Fritter with Berry Kissel.
Tools: Scale, oven, stovetop, saute pans, sauce pots, mixing bowls, stand mixer, various knives, cutting board, ice bath, strainer.
Summary: Ending our culinary explorations of Europe in Russia was very pleasant as the dishes my group and I produced turned out very well. Today I was tasked to make the Georgian-Style Chicken, Buckwheat Groats and Green Beans in Sour Cream Sauce. Before today, I have never made any of these dishes. The Georgian-Style chicken was my favorite of the day as it consisted of a perfect balance of spicy, sweet and savory. The buckwheat groats are also something I never made or even heard of before today. Buckwheat groats are derived from the seeds of a flowering plant and, although considered to be a wheat or grain, are not. Buckwheat is also gluten free.
Personal Observations: If the buckwheat groats are overcooked they can become a sticky, gelatinous mess, making for a very unpleasant mouthfeel.