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 …
Category: Recipes
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 …
Day 17 (and Saturday) – Beef, Peaches and Tango, and Richard Blais
My awesome husband bought us tickets to "Peaches and Tango" at Farmer Al's Frog Hollow Farm on Saturday night. Unfortunately, Carnet had to go out of town, so Bobbie was the lucky recipient of Carnet's ticket. Peaches and Tango was a fundraiser for Alice Waters' Edible Schoolyard, a project of the Chez Panisse Foundation in …
Continue reading Day 17 (and Saturday) – Beef, Peaches and Tango, and Richard Blais
Days 15 and 16 – Poultry and more poultry
Day 15 - We made two chicken dishes. The one pictured above is essentially a poached chicken with a Mediterranean-style sauce made from the poaching liquid. The next picture is of "Sauteed chicken, hunter style". This one had a base of brown veal stock, which is really rich, and to that we added mushrooms, shallots, …
Day 12 – Intro to fish
The finished dish above is the result of "Poisson en papillote" (Fish baked in parchment paper). It was delicious. Anne and I had the same problem - we added too much wine to ours, but I told Chef Peter that's natural considering how much I like wine 😉 I'm not sure that won me any …
Day 10 – Salads
I usually eat a salad everyday, so I was excited by the salad unit today. Unfortunately, I was underwhelmed by this unit. The only salad I thought was interesting and tasty was the cooked vegetable salad with a fondue de tomate. The thought of "cooked vegetables" in my salad was, at first, somewhat unappealing (although …
Day 9 – Food preservation: gravlax, duck confit and pickling/brining
Today we shook things up in terms of pace. It was a much slower pace than yesterday and, reflecting back on it, I appreciate it. We learned about the many methods of food preservation through the ages - salting, covering with fat to prevent any air from wreaking havoc on food (the confit part), smoking, …
Continue reading Day 9 – Food preservation: gravlax, duck confit and pickling/brining
Day 8 – Soups! (and a test)
So, I forgot to take pictures of our food today :(. We were moving pretty fast to finish all 4 soups after our first test. Ahh, the test. As I am not a mayonaisse lover, I bombed the question that asked what are three derivative sauces you can make from mayonaisse? Ummm, tarter sauce, of …
Days 6 and 7 – Sauces and More Sauces
Chef Tomm has been out for a few days, but we've been in awesome hands: Chef Pasqual from Brittany, France; Chef Jeremy, who loves chemistry and runs a great school; and Chef Bruno, also from France and an Alain Ducasse alum. I am even more impressed with the school. Here's Chef Pasqual: Chefs Jeremy and …
Day 3 at FCI
So, we "partner up" on day 3 in anticipation of making 2 dishes from Lesson 3 - a stove-top style ratatouille and a goat cheese, roasted beet, and apple timbale with a white wine and herb vinaigrette. This is not my actual beet and goat cheese timbale dish because I forgot to take a picture …
Salty Apron 