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
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 …
Today was my favorite day so far because it involved my favorite protein - lamb. Ian and I were partners and, as usual, it was a lot of fun! Chef Peter demo'd a stuffed lamb leg, featured below. Delicious. Then, we started on our lamb stew with cocottes of turnips, carrots and potatoes, along …
MMMMM, baby back ribs. Chef Peter made a great spice rub on these and I chowed. I can't believe I'm such a meat eater these days. The spice rub: lots of paprika as a good foundation, black pepper, cayenne, white pepper, sugar, garlic powder, onion powder, thyme and ?. I forgot the last ingredient …
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
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, …
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 …
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 …
This is going to be a bit of a short post, as it's 8:30 p.m., I haven't eaten dinner yet and I haven't studied for our second test tomorrow. But, this weekend, I'll post a recipe I liked from today, and I'll be sure to post one from tomorrow's fish unit, as well! Today, …
Continue reading Day 11 – Potatoes and a shout out from Rick Bayless
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 …
Salty Apron 