So here we go, the last class photos for this term, as this is week 10, the last week of classes! Today was my last skills class (not counting, of course, our final and blackbox competition we’ll have next week, which I’ll also document, don’tyouworry.) Our last week focused on combination cooking techniques of stewing and braising, which was weird to make now, in June, since they are all super hearty, wintertime dishes. (Oh well, it poured rain all week, so in a way it felt oddly comforting to make such hearty, rich meals!!)
Anyways, here’s what we made yesterday and today:
Chicken Blanquette with herb gnocchi and buttered green beans
(this was a type of white ‘stew’ – it actually tasted really bland at first until we added a good pinch of salt and all of a sudden the flavours just popped. Learning to appreciate the merits of salt – looks like culinary school is starting to work!)
Braised Lamb Shanks with rosemary jus, served over parsnip puree and roasted vegetables
(This was amazing and so so easy: pan sear the shanks, and then simmer it for 2 hours in good veal stock and red wine with garlic.)
Coq au Vin with croutons, served with Pommes Chateau and Broccoli Amandine
(I make this in the wintertime and to be honest, my Grandpa’s recipe is way better than this. It doesn’t look awesome but tastes pretty good.
A great wintertime staple.)
Beef Bourguignon served with fresh herb pappardelle and glazed carrots
(A slow cooked beefy stew, which was ok, but the pasta which my partner made was awesome.)
Seth (my partner from the good ol’ state of PA) chowing down on the lamb shank. Proof that we don’t throw out *all* the food….at least not when it’s good!!!