Cream of Garlic Soup
Warm Baked Goat Cheese with Baby Greens
Calamari, Artichoke, and Penne Pasta, Monterey-Style
Raspberry Chicken
Swiss Chard with Golden Raisins
Rice with Red Peppers and Pine Nuts
Strawberry Shortcake with Cornmeal Biscuit
MENU TWO
Cream of Garlic Soup Warm Baked Goat Cheese with Baby Greens Calamari, Artichoke, and Penne Pasta, Monterey-Style Raspberry Chicken Swiss Chard with Golden Raisins Rice with Red Peppers and Pine Nuts Strawberry Shortcake with Cornmeal Biscuit
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MENU ONE
Chilled Avocado and Cucumber Soup Warm Scallop Salad with Tomato, Mint, and Lime Dressing Sautéed Duck Breast with a Port Wine Reduction Monterey Jack and Green Chile Polenta Fried Fennel Creamed Spinach REVIEW The menu today was one of my favorites. For the Fried Fennel it tasted best when sliced then and fried with a light batter. As light as tempura. For the dip we actually served it with the chilled avocado and cucumber soup but it paired perfectly. For the port wine reduction sauce i switched it up and added a couple raspberries for sweetness flavor. The calamari pasta was something i could eat every day! It needed an extra sauce so i gave it a splash of cream. The calamari only needed around 40 - 60 seconds to cook so it was important to add them last but season them ahead of time. Delicious! MENU
Tortilla Chips, Salsa Fresca, and Tomatillo Salsa Poblano and Potato Soup with Tortilla Strips Marinated Grilled Quail on Spinach Salad Pumpkin Seed-Crusted Trout Calabacitas con Maize Annatto Rice and Queso Fresco Tres Leches Cake Grilled Vegetable Gazpacho Spicy Pork Empanadas with Marinated Dried Bean Salad Colorado Lamb Shoulder with Cilantro Pesto and Jalapeño Preserves Broccoli with Candied Pecans Fingerlings with Parsley-Basil Dressing Lemon Chess Pie REVIEW This week was a very productive week. I can feel how plating and presentation is getting easier and getting more natural. The Potato and Poblano soup was VERY good. Some how it ended up like a vegan cheese dip. The lamb probably shouldn't have had such a high oven temperature. Lower and slower would have worked better. The Tres Leches cake was one of my favorites. It took on so much liquid and it probably could have taken on more. Over all very tasty. MENU
Kaklo Banana and Chili Fritters (West- deep fry) Muamba Nsusu - Congo Chicken Soup (West- Simmer not boil-chix fabrication) Sosabies - Pork, Lamb and Apricot Skewers (South - Pork/Lamb Fabrication) Grilled Tilapia with African Hot Sauce- (East- grilling fish- fish farication) Irio- Mashed vegetables- (East- vegetable cookery) LECTURE 1st part of Africa Europeans explored Palm Oil- Dende- amnatto Main Staples- starch rice millet lentils Peanuts "peanut butter" main staple PRODUCTION 1.marinade for sosaties/ fab meat 2.marinate fish 3.make chicken 4.prep irio/friters 5.prep rice skewers 6.fry fritters last 7. grill fish The menu this week worked out pretty good. An odd combination that we found to work was the banana fritters and the hot sauce that was originally paired with the fish. The fish was grilled tilapia with an onion pepper marinade that infused flavor very well. MENU ONE
LBJ Pedernales River Chili Jalapeño Cornbread Crab Quesadillas with Green Chile Chutney Lone Star Chicken-Fried Steak with Cream Gravy Mashed Potatoes Black-Eyed Peas Mexican Wedding Cookies MENU TWO Caldo de Res Pork Flautas Guacamole Pico de Gallo Tex-Mex Plate Shrimp Tacos with Green Chile Sauce Cheese Enchiladas Arroz a la Mexicana Refried Beans Flan The food this week was great. The cheddar and jalapeno cornbread is something i would make again. it scared me at first because i thought it wasn't done. Give it time and it will set up. The look of rawness is coming from the melted cheese. The same thing happened with the date cookies. With this recipe it seemed a little dry so i went out on a limb and added more butter ( about 2oz) which worked great. Also with these they were under cooked but the carryover cooking worked perfectly and the extra butter was no harm at all. The tacos were delicious and i would reuse that recipe. The green salsa was tasty but next time i think it might need a creamy element so maybe a chipotle aioli. MENU
Harira - Lamb and Vegetable Soup Fava Bean Salad Tagine of Chicken, preserved lemon and olives Couscous harissa Fish Chermoula Carrots with black currants Mescouta date cookies OBJECTIVES Lamb and vegetable soup - brown lamb well cook spices to develop flavor Fava bean salad - beans must be warm when tossed with dressing Tagine of chicken - simmer not boil - brown chicken well Couscous- follow directions- steamed Harissa - toast/ rehydrate chili- done burn or they will become bitter hot sauce condiment Fish chermoula Carrots with Currants - tender not overcooked. Mescouta- Date Cookies - do not over mix batter - cut while still warm- staple of middle east brought to Africa Date palm KEY POINTS north africa influenced by middle east "pork" each region has his own spice blend Ras el nomout - 45 ingredients Couscous - starch is primary characteristic TIMELINE 1. quick soak beans 2. make chermoula marinate fish 3. Fish Fabrication chicken fabrication/ rub on chix 4. start couscous 5. cook beans and make dressing 6. tagine / soup / harissa/ date cookies 7. carrots The food today was one of the best weeks so far. using the tagine was most effective in making the meat the juiciest. it was important to under salt just a little because the preserved lemons were very salty. With the date cookies it is important to not over mix the batter. Best results when the nuts and dried fruit are cut small pieces. OBJECTIVES
prep ingredients as a group 1 ingredient goes to one person {Each person cooks 1. A quarter chicken roast no stuffing 2. sauce for chicken could be bbq 3. vegetables or fries} group items include beans blanch or lightly simmer potatoes then bake in 400 degree oven with 1/2 corn starch cool and dry/ toss with oil deconstruct roast into quarters make compote or relish in place of stuffing winter vegetables w/thyme and broccoli MENU KC BBQ ribs Bbq sauce Cannelini Beans with tomatoes and basil Roast chicken with wild rice,walnuts and dried fruit REFLECTION This day was a very hectic day in the kitchen. Today we were graded for our midterm so the stress level went up a little bit. The food that came from this day was probably some of my favorite so far. I cooked wild rice for the first time and I was surprised by how toothy it is even when its fully cooked through. I also learned that the real key to any good mac and cheese is the CHEESE CHEESE CHEESE. To this Mac and Cheese I also added thyme and nutmeg which gave it a deeper flavor. Today was my first time making barbecue sauce and I have got to say that its much tastier homemade. Although it's very easy to add TOO much ketchup and I learned that quickly, I was very pleased with the outcome. TIMELINE
5pm sign in/ lecture/plan/idea share 545pm Shopping/scaling 6pm set up kitchen 615pm prep throughly for today and some of tomorrow 7pm production start 730pm break/resume production 810pm plate up 810 enjoy this part 915pm clean take logs 950pm check out PREP LIST AND TIPS For soup - add cheese at 140-185 degrees. any hotter can curdle Rib Rub for tomorrow Bias cut beans up to 2in long/ Roasted tomatoes look better Prep efficiently try to plan for grouping each time you run to get something it accomplishes more than one goal "economies of motion" MENU Pickled pearl onions Cheddar beer soup Mashed celeriac and potatoes Cedar planked white fish with green onion butter Sauteed green beans and cherry tomatoes Brownie pudding cake REFLECTION Today we cooked fish on some cedar planks. We started off by soaking it first thing. While it was soaking we filleted the fish got it chilling. A green onion butter went with this dish and paired nicely. Something I learned the hard way is that when you bake fish with lemon slices placed on top, it can sometimes trap the moisture in. Not to say that you don't want a moist fish but it can lock in too much moisture and make it mushy. Turkey
Menu Kabak Kisartmasi and Patlican - zucchini and eggplant fritters with yogurt salacasi and tartetor hazelnut sauce Midye Dolmasi - stuffed mussels Sis Kabap - Skewered lam and vegetables Balik Koftesi - Fish balls Havuc Plakisi - Braised Carrots Beyaz Pilave - Plain Piaf Incir Composta - Figs in syrup Objectives *HACCAP LOG sanitation Presentation mussels Boning leg of lamb Filet fish Lecture Turkey occupies 2 continents Asia Minor and Europe Surrounded by Seas Big producer of tobacco/ Maize/ Wine figs Timeline 1. Lamb- bone and marinade 2. Fish/ Make fast/ chill 3. Grill Eggplants/ Figs 4. Prep Kababs/ Carrots 5. Grill kabobs 6. Dress Salad 7. Fry Fritters |