Today was the first of two days on nutrition. Really, nutritious French food? I guess it depends on your definition of nutritious. The recipe we made today indeed had no butter in it, but it had huge bacon lardons in it (as seen in the picture above), and the bacon was cooked in with the …
Category: Food
Day 32 – Crepes and Banana Fritters
Friday was crepe day! For all the things I have made in my life, never have I made crepes. There are so many crepe eateries in San Francisco that if I want one - and a good one - there are places to go. I think the best part of making them was trying to …
Day 31 – “The bomb” (yes, pate a bombe)…more sweets
This is a picture of my very own Genoise: whole egg foam cake with a coffee-buttercream. I'd like to say the few flaws on it are due to the jostling and car ride home, but honestly, it's my lack of precision cake-decorating skills. However, overall, I'm pretty psyched it turned out looking as good as …
Continue reading Day 31 – “The bomb” (yes, pate a bombe)…more sweets
Day 30 – Tarts and a quiche! Another fantastic fat day.
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.
Days 28 and 29 – Ice Cream and Profiteroles – yeah, sweets!
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 …
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Days 25, 26, and the weekend – Food Costing, Eggs, Sushi, and Saturday at SF Chefs 2011
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 …
Day 24 – Disgusting, I mean organ meats
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 …
Day 23 – More lamb and rabbit, along with some fab dinners at home
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
Days 21 and 22 – More Poultry, Game meat and Veal
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 …
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Day 20 – Practical Exam and more recipes!
I don't have any pictures from today, as it was test day. Thanks to everyone for their encouragement and for their faith in my test taking abilities. The written part was too easy (Chef - you need to make them harder to separate the girls from the boys - go girls!). The first practical, "time …
Salty Apron 