Okay, I’ve been lame over the past few days and have not been posting. I would recommend NOT working while you are doing the full time day program at FCI if you can help it. It doesn’t leave much time for a lot of other things.

At any rate, onto fish and shellfish! On Day 13, we made played with flounder and made some bread crumb coated flounder with two sauces – a remoulade and a sauce aux poivrons rouges (the former is a revved up tarter sauce and the latter is a red bell pepper sauce – yummmm). The point of this exercise was to learn to coat/bread and to make that coating stick when frying. Here are the goujonettes (any fish cut in finger-like pieces to mimic a goujon, which is a small fish in France that is deep fried whole):

We also made braised flounder in white whine, shallots and cream. The sauce was delicious.

Although I don’t have time this morning to write the recipes, stay tuned and I’ll post a bunch tonight.
Day 14 was shellfish. We got to play with escargot, lobster, clams, mussels, and oysters. I usually love lobster, but I didn’t “love” the recipe we made. It smothered the lobster so all you could taste was lobster stock and not the actual meat. However, I did love the mussels and clams dish pictured above and I did love the mignonette foams chef Peter made for the Tomales Bay oysters. Here are a few more pics of the day:

Stay tuned for more and recipes tonight!