Week 6
learned how to make fresh pasta this week and more on budget lunch.
October 24th Day 24 AM: Cooking
Finally learned how to poach an egg correctly. But as the eggs sat in the warming oven while we finished other dishes and cleaned down, they were not runny anymore. but i guess i can now practice at home. the fried brown rice salad was not bad, seemed like it was a nicer version of fried rice. however the steamed pudding was not my favorite, it was way too sweet. the whole thing was basically golden syrup, couldn't finish a whole one, maybe some dried fruit or fresh tart fruit could have helped balance the sweetness of the puddings.
Poached eggs florentine (Oeufs poches Florentine)
Fried brown rice salad
Steamed syrup pudding
Creme anglais
Foccacia
Day 24 PM: Demonstration
Crayfish and noodle ragout (Le ragout nouilles aux ecrevisses)
Goats cheese cannelloni
Panzerotti
Parmesan gnocchi with wild mushrooms and broad beans
Tortelloni with ricotta, lemon, and pine kernels
Cannoli
Goats cheese cannelloni
Panzerotti
Crayfish and noodle ragout
Parmesan gnocchi
Tortellini
October 25th Day 25 AM: Pasta cooking Class
PASTA MAKING CLASS, making all the pasta and fillings. same concept class as the mexican lunch, splitting the below dishes in our pairs. however still quite a lot of work as we needed to make all the pasta dough and the fillings and sauces to go either in the pasta or on them. and time management is key as with some of the fillings you need them to cool before filling the pasta, however it takes some time to make the pasta dough then you need to chill the dough so it has time to relax and shrink before shaping and cooking the pasta. plus baking the foccacia and making and frying off our cannolis. What a crazy hectic morning but at least we did end up having a pasta feast, but way too many carbs ;)
Crayfish and noodle ragout (Le ragout nouilles aux ecrevisses)
Goats cheese cannelloni
Panzerotti
Parmesan gnocchi with wild mushrooms and broad beans
Spaghetti alla carbonara
Tortelloni with ricotta, lemon, and pine kernels
Green bean salad
Fennel salad
Rocket and Parmesan salad
Cannoli aux cerises
Cannoli
Foccacia
Day 25 PM: Theory- Budget Lunch
today's class was about our second exam, the budget lunch. Creating a 3 course menu for 4 people for just 8.50. Not only do we have to create the menu, but we have to cook it in less than 3 hours. That's just on exam day but we have to do lots of paperwork before then such as making a detailed time plan, description of recipes, and costing sheet. There are many factors that need to be considered, first to keep within the budget, secondly to include a certain amount of skills and cooking methods, and thirdly TO CREATE A WELL BALANCED tasty FAMILY MEAL. this will DEFINITELY be quite a challenge.
October 26th Day 26 AM: Demonstration
Watercress soup
Escalopes de veau viennoise
Honey and brandy ice cream
Brandy snaps
Cassata gelata
Petits vacherins
Mousse au gingembre
Day 26 PM: Cake 2
second cake decorating class, still so much to do on the cake. and only have one more class to get it all done.
October 27th Day 27 AM: Cooking
A small examination for our cth assesment.
Breakfast salad (Salade de petit dejeuner)
Escalopes de veau viennoise
Mini potato gratins
Vegetable spaghetti
Triple chocolate brownies
