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| Hey guys,
These next few weeks are gonna be hectic.. I spent my whole weekend working on a group project that's due Monday.. we're almost done just waiting on one more part to add onto the power point. I have an exam coming up in nutrition, food cost, food theory 2 and a practical exam in culinary skills 2. The exam I’m afraid the most of is my food theory.. I barely passed last semester for food theory 1 and I have the same chef teaching the class...
Week11
^--- Pork-Tournedos with Black Currant Jus Lie, Savoury Bread Pudding, Peppered Apples, and Potato Crisps - This lab was quite easy, first we took pork tenderloin and cut them into portions, we used a mallet to hammer the meat out a bit, seasoned them and pan-fried it. The jus lie we took the trimmings that were removed from the tenderloin and browned them in a pot with some mirepoix, added some stock and simmered it. Later on we strained it and let it reduce further, added some red currant jelly to give it some colour and to finish it off we added Cassis and Black Currants. Cassis is liqueur made of Black Currants. I really liked it a lot it's very sweet tasting. For the savoury bread pudding we took some dark rye bread cut them into cubes and packed them into a tin. On the stove we sweat some onions added some stock and herbs, took it off the heat and added 2 eggs and mixed it well together. Then we added the mixture to the tins to fill used a water bath and put them in the oven. The Apples were cut in 8's and sautéed in a pan. Honey was added to caramelize then pepper. Potato Crisps are just potatoes that were cut really thin using a mandolin, placing 2 slices together with a leaf of sage in the middle. Baked in the oven.
SCHOOL IS ALMOST DONE! YAAAAAAAHOOOOOOOOOOO!!! | | |
| Hey hey!
This weeks lab was fairly easy deadline was 10:30am I had everything done and marked by 10am.
Week10
^--- Veal Medallions on Creamed Leeks with Cinzano Reduction, Rosti Potatoes & Carrot Timbale - I never realized how great potatoes and leeks taste together. I may make this dish often at home just replacing the veal with some other sort of meat that's available in the fridge. First off, the veal is pounded into thinner pieces then pan-fried after all the veal is cooked.. Cinzano Wine is added to the pan to deglaze. I tried to do this carefully because whenever u add alcohol to heat it bursts into flames :D it happened. no biggie.. just cooks out the alcohol and leaves the nice grape tastebrown stock is added and then it's reduced to bring out flavour. For the Leeks they’re first sweated in butter a little oil is added then cream.. simple enough. Rosti Potatoes were easy as well, first the potatoes are boiled with skin on, the it's best to leave it in the fridge for a day so it firms up a bit. We used potatoes that were precooked for us... we removed the skin.. then grated the potatoes.. seasoned them and just fried them in a pan with butter. Carrot Timbale is just carrots that have been cooked in boiling salted water.. drained...added butter. then pureed. 2 eggs and cream are added and put in small containers.. these were finished off in a 375F oven in a water bath for 25 minutes.
^--- Saltimbocca alla Romana with Rosti Potatoes & Carrot Timbale - pretty much the same dish as the top one. the veal is pounded flat fresh sage is added in the middle and on top of that prosciutto then I used toothpicks to hold everything in place and pan-fried it after all the veal is cooked Marsala Wine is added to the pan. Marsala wine is very sweet tasting. again. I let the thing set on fire to burn off the alcohol and brown stock was added and reduced. The Rosti and Carrot Timbale is the same as the top.
I CAN'T BELIEVE IN ONLY HAVE 3 MORE WEEKS OF SCHOOL! YAY!
Then afterwards I need to find a full time job... I hope I find one!
See you next week. | | |
| Another week, another day..
First off, Happy Canada Day Folks (yes I know I’m late.)
Hope you all enjoyed your long weekend. I know I enjoyed my 5 day long weekend!
MUAHAHAHAHA :D anyways
About today... it started off bad and it just stuck around,
like how chinese people are attracted to free samples.
So this morning, I wait for a classmate to go to school with
(it's weird how she lives in the SAME building and the SAME floor but I never see
her haha) so it's 6:30am.... usually Wednesdays I leave my place at 6:15am..
but I decide to wait a bit.. no rush.... so 6:35am comes along.... and I’m
waiting outside the hall near the elevator.... she hasn't shown.... 6:45am...
still no show... at this point... I run back to my place... grab some paper and
a pen. I write a note... saying I left for class... and I stuck it on top of
the elevator button.. and I’m gone at 6:50am.. Oh boy.. Not good.
So after leaving so late.. my whole commuting schedule is
fucked up.. I miss the subway train... I missed my bus... I show up to the
school at 7:45am... considering I always get there at 7am to prepare things...
oh man.. not good.... so on my way up to my locker.. I run into my team.. which
are on their way down to the lab and they're like.. "You slept in?!" (Usually
I’m the early bird to grab pots and pans and things for the team so e we're
ready and stuff...) I tell them I’d explain to them later and run up the
stairs. At this point I’m really rushing things and u guys know how I don't
like to rush things... slowly.. little things start to happen. I can't find the
lock to my locker to lock it, I forget my hat. UGH! TERRIBLE!
I see my classmate and I asked her where she went?! She said that she was 5 mins late and she thought that I had left already.. so that means.. if she was 5 mins late and I got there at 6:30am. that must have meant that her time was 10 mins fast. DOH! haha ah well..
Finally.. I get to class... and everyone is chopping their
vegetables and de-boning their poultry.. NOOOOOOOOOOOOOOOO
I get to my station and my partner is just gathering all the
veggies and stuff. So at least I didn't have to grab those... I think all will
be going well.. BUT NO MY STOVES DON'T WORK, MY OVEN DOESN'T WORK.... what a
pain in the ass... I had to lift up the guards to the stovetops and light the friggin'
pilots, same for the oven.. and man was the oven hard to light..... I had to
get on my hands and knees unscrew the friggin’ panel.. PRESS A STUPID BUTTON
and LIGHT THE PILOT. At this point... I was fed up and really pissed...
Now something sort of relating to me
a classmate shows up to class late(guy #1)... he goes to his
station (which is next to mine on the left side) and sees that there's another
guy working in his spot(guy #2)... guy #1 tells guy #2 to move but guy #2 won't
move. The reason why guy #2 was in guy number #1's spot was because one of my
teammates took his spot (which is located at the station next to me on my right
side).. it gets to a point to where guy #1 wants to start a fight with guy #2
and the chef comes and says what the hell is going on.. arguments go on.. and
they all point fingers... to my teammate.. so I step up and talk to the chef...
telling him the reason why my teammate took the spot and so forth.. we usually
work more efficient together and having guy #2 there just slows us down. He
asks so man damn questions we usually like.. DUDE don't u pay attention in demo
class? he told us what to do. we don't tell him what to do. why should we? He
usually fucks it up anyways.. Serves him right for sleeping in class. So long
story short.... my teammate goes back to a far away station.. and we get guy
#2.... sigh.. So sad.
Now.. halfway through class.. things are starting to shape
up! Things are cooking very nicely and the problems have seemed to go away!
We finally get our dishes prepared and marked.. Dishes
washed.. Stations cleaned and I got the fuck out of there... hopefully this
won't happen again next week.. Because this morning was a total mess for me.
Week9
^--- Wild Rice Stuffed Cornish Hen with Madeira Jus Lie Braised
Fennel with Gruyere Cheese and Fondant Potatoes - This actually looked really
good I didn't eat it because I wasn't hungry or in the mood. So I gave mine to
the chef. With this picture, you can’t see the stuffing but it’s there. So
first off we de-boned the hen the only bone left in was the drumstick. The
stuffing had diced onion, sliced mushrooms, wild rice, toasted pine nuts and
cranberries cooked together cooled then stuffed into the hen and put into the
oven. All the bones collected from the
hen were browned on the stove and was used to make a Jus Lie (Un-thickened
Gravy) I didn't like the Madeira taste but had
to put it in anyway. Here’s a little something about the wine http://www.wineanorak.com/madeira.htm
Fennel! UGH YUCKY YUCKY VEGGIE HAHA. Fennel has a very
interesting taste to it... it taste like black licorice. Here’s some info on
fennel
http://www.worldcommunitycookbook.org/season/guide/fennel.html
so what we did with the fennel was we braised it in the oven, let it soften and
put Gruyere Cheese on top. Fondant
Potatoes, nothing fancy about these... again it's just a Turned Potato and it's
braised in the oven with liquid that's just half covering.. the bottom portion
of the potato should soak up the liquid and the top portion of the potato just
browns nicely and has a nice flaky texture to it.
I’m going to post up a 2 pictures of what my chef made in
the demo class.. they actually look REALLY GOOD, too bad we couldn't make these
in class
^--- Demo Week 9 Smoked Duck Breast Salad with a Hazelnut Vinaigrette
^--- Demo Week 9 Warm Duck Breast Salad with a Hazelnut Vinaigrette
That's it peeps. Laters! | | |
| Been a while folks!
last week I had a break from school intersession week! so I spent most my time... SLEEPING! muahahaha felt great. on Saturday I went to wonderland! man. last time I was there was in gr 8 and I didn't go on any rides! But this time.. I have finally fought my fear of heights! Rides I went on were... Tomb Raider, Sledge Hammer, Psyclone, Italian Job, Vortex, and The Bat!.. next time if I ever go.. I wanna try my luck on The Drop Zone... I think I can take it! :D anyways.. later on that day.. I watched the finals for the singing competition they had going on... the real reason why I actually wanted to go to wonderland was to see JANICE! OMG I love her! hahahaha I really liked her live performance. she sang the big brother song! WOOHOO!! btw here's some video clips i took at Janice's performance get'em before the links expire!!!
http://www.yousendit.com/transfer.php?action=download&ufid=E0EC0D8E2D00FED7
http://www.yousendit.com/transfer.php?action=download&ufid=D4921AEB0A1E163E
http://www.yousendit.com/transfer.php?action=download&ufid=C2634EC26D7CAE84
hehe so yeah.. that was my big event over the break.. had lots of fun guys!
BACK TO SCHOOL! made some food today :D also have a new chef taking over for the last 7 weeks.. and oh man.. is he jokes... half the time I don't understand him.. haha
Here's the deal.. usually for our practical labs... we're supposed to do individual work.... but for this chef.. he said that we could work in "teams" hahaha so what do we do? I HAVE GROUPS OF 4! hahahahaha it was so funny.. but usually in a real kitchen it's all about team work... each person works on an individual item and in the end we put it all together.... so that's what we did.. haha here's a picture of the group!(excluding me)
so going from left to right. the first person made the pasta, 2nd person made the filling and the 3rd made the tomato sauce..
Week8
^--- Ricotta and Spinach Filled Cannelloni with Tomato and Mushroom Flavoured Béchamel Sauce - I must say, I LOVE PASTA and well this was close enough to a pasta dish :D Cannelloni is pretty much pasta that's rolled like a tube and has the ricotta and spinach filling in it.. Tomato sauce is pretty much straight forward.. it was reduced down and made really thick.(thicker than spaghetti sauce). Mushroom flavoured béchamel sauce is milk that's been brought to a boil, onions and cloves and bay leaf is added to it to flavour the milk then strained and is thickened with a roux (an equal mix of flour and butter). Then in another pot cooking shallots, sliced mushrooms, and white wine is later added to the béchamel to "flavour" it. Then finished off with chopped basil and chopped prosciutto.
In a way.. it was good that we worked in a group because all of this is supposed to be done by 1 person(making the pasta dough from scratch, making the tomato sauce, filling, béchamel sauce, then assembling the whole thing and cooking.) so I guess we kinda cheated.. but ah well.. it's the end product that matters :D
I don't think we'll be doing a team of 4 again next week.... might get in trouble.. hahaha at times we were just standing there doing nothing... very bad. hehe. team of 2 will be okay :P
so anyways. until next week..
PEACE OUT! :D | | |
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