Wednesday, June 10, 2009

Fine Cooking I: Week 3

I skipped week 2's homework, even though I had two weeks to do it as we didn't have class Sunday of Memorial Day Weekend. I wasn't ready to eat another chicken and it turns out leg of lamb and standing rib roast are expensive and must be purchased in large portions. Who knew?

Week three covered Brown (meat is browned in advance) and White (meat is raw) Roasting, Reduced Pan Sauces, Deglazing and Reduction, Preparation of Mussels and Whipping Heavy Cream. Between being overtired from weekend activities and being not so into mussels I wasn't quite as excited about this week.

Mussels steamed in White Wine with Cream, Thai Curry Paste or Chili-Garlic Sauce
Our group prepared the Thai Curry Paste variation. Mussels are surprisingly easy to prepare. I liked them more than I remembered, but did not feel like there was a noticeable difference between the different variations. Perhaps if there had been more bread to soak up the juices?
Braised Lamb Shanks with Juniper Berries and Rosemary
Braised Leeks
One Pot Potatoes
Glazed Carrots
Warm Lentil Salad
Each group prepared a batch of the braised lamb shanks. Our group's are the one's closet to the camera in the picture below. Chef said our sauce and shanks looked the best, so unfortunately someone ATE my portion. That was so not okay... Anyway, the shank I ate was tender but I wasn't in love with the dish. Ultimately it reminded me of roast beef, very heavy, which I've never loved. Our group also was assigned the warm lentil salad. It tasted good and was easy to assemble, but the prep work took longer than I expected! The glazed carrots were by far my favorite side; they were very rich with a sweet flavor.
Belgian Endive Salad with Shallot Vinaigrette
Our group was assigned prep for this dish, but ended up only making the vinaigarette when the other group washed and prepared too much endive. This seemed very bland and colorless in my opinion. I won't revisit it.
Chocolate Mousse and Truffles
Both are very rich, chocolate desserts. The guys on my cooking team made our mousse and it ranked very high for its texture. I didn't remember mousse being so thick; I believe the texture is what ultimately caused me to prefer the truffles. That said I definitely want to try making it at home for the experience. I'm sure I could add a little Baileys for flavor and that might win me over...

No comments:

Post a Comment