Oh Mark, for all of our whining that we are no good at pastries, I think our tarts turned out well. The apple tart was incredible-tasting (thanks, Ian, for the calvados addition!), even if our apple slicing and design skills leave much to be desired. I know, I know, we did screw up our puff …
Continue reading Day 30 – Tarts and a quiche! Another fantastic fat day.
Yesterday we worked on ice creams, sorbets, granites and sherbets. Yummmmm. Anne and I had the best sorbet, we're convinced. We didn't have an exact recipe, as there wasn't enough fresh grapefruit juice, so we had to use a raspberry puree and adjust the sugar and the acid content. It worked out splendidly. We also …
Continue reading Days 28 and 29 – Ice Cream and Profiteroles – yeah, sweets!
Day 25 - After a day of offal, some math was a welcome change. We spent a large part of Day 25 talking about the calculations used to figure out edible portion costs and the "Q" factor that one must include when doing accurate food costing. Although some of our eyes were glazing over after …
I think I was so disgusted I forgot to take any pictures of our finished dishes today. So, above is the only picture I have: Chef Peter and Heather are taking the outside connective tissue off a calf's liver. We started off by cleaning kidneys and lamb tongue. The kidneys had a bit of a …
Okay, okay, we didn't make this at school. I made it for dinner tonight and Carnet loved it. I made 2 whole branzinis (gutted and heads cut off) stuffed with thinly sliced lemons, fresh dill, and sauteed leeks, topped with really good olive oil and a bit of ghee, and steamed in an incredible semillon/sauvignon …
Continue reading Day 23 – More lamb and rabbit, along with some fab dinners at home
I'm late on the posts from last week. In fact, that's the story of my life lately. Late to the party. I wish I had more time to spend on school, practicing butchery, and cooking. But, life isn't that neat. It's messy - like many kitchens. No matter. I'm bound and determined to be a …
Continue reading Days 21 and 22 – More Poultry, Game meat and Veal
Salty Apron 