Lamb. In class, we got to watch découpe d’un agneau (butchery of a whole lamb, showing primary and secondary cuts) and then it was on to practical to make Carré d’agneau rôti et persillé and Ratatouille nicoise. Roast rack of … Continue reading
Eggs. Oh, eggs. How could I possibly not make eggs well? Oh! I know! I could be making the eggs the way that we were taught today! Here’s what I think: I think that runny eggs are … Continue reading
two days, we watched butchery of a rump and loin of beef and we made Bœuf buourguinone with pearl onions, button mushrooms, croutons, and lardons (that’s bacon bits to my friends out there at home!) and Contrefile de boef rôti … Continue reading
Have I mentioned my knife kit? Have I really, really mentioned the loveliness that is my knife kit? I have these: Knife Case Cook’s Knife- 9″ Meat Fork Paring Knife Filleting Knife Turning Knife Boning Knife Light Cleaver Scissors … Continue reading
Les Farineux et Riz!!! Starches and rice!!! For the practical: Nouilles Alfredo (fresh pasta noodles with parmesan cream sauce)!!! In demo: Risotto à la Milanaise (risotto with saffron, parmesan, and tomato) and Gnocchi with sauce tomate, which we will … Continue reading
Okay. This week was a little hectic for me (read: I’m totally and completely terrified of pastry). I’ve decided to combine this week into one pastry-filled entry. It went well! My pastries actually turned out well! Not perfectly, but … Continue reading
Poulet rôti et ses accompagnements : jus rôti, purée de pommes de terre, fleurets de broccoli, petits oignons glacés à brun. Roast chicken with all the trimmings! Mashed potatoes, broccoli, and caramelized baby onions. This will be our … Continue reading
There is no secret ingredient. There’s just believing in cooking. -Chef Laurent
http://www.youtube.com/watch?v=vcgg6YLVj28
Today: Les roux – blac, blond, brun (white, sandy, and brown roux) Buerre manié (butter and flour paste) Sauce béchamel Sauce crème Sauce persillée (parsley sauce) Sauce velouté Sauce espagnole and for presentation: Blanquette de veau a l’ancienne … Continue reading