Week 19
a very good lunch week, 2 celebration lunches and an INDONESIAN lunch. but still nervous about my celebration lunch, this time i did not feel so inspired as i did last time. lets see how it goes.
february 20th day 80 AM: Celebration lunch exam
washing up for my classmates, everyone did a great job. all the food looked amazing and tasted delicious.
day 80 pm: Demonstration
Pea soup with crab
Poulet a la Kiev
Warm Thai salad
apple cream with calvados jelly
apple macarons
calvados babas with poached apple
white chocolate ramekins
February 21st day 81 AM: Cooking- Indonesian cooking class
indonesian cooking class, i was so excited! vera is from java and she used to be a teacher at the school. so it was interesting to see her take on some of the dishes. we split up each dish between pairs, so my partner and i cooked the kari ikan, sate bebek, and soto. kari ikan was good but unfortunately our fish was still very frozen so we couldn't get a lot of meat out of it. but the curry was delicious and i would make it again. the soto was much different from how my mom makes it, it still was tasty but not what i had in mind as a soto. the duck satay was very good, never made it with duck but adding the skin into the mix didn't make the mixture dry as it would with beef or chicken satay. however it was mixing some kecap manis and peanut dipping sauce. and the gado gado was missing some krupuk :( but in all it tasted good and it was definitely a very nice break from the usual french cuisine we eat everyday.
Acar Timun (pickled cucumber)
Bakwan Udang (prawn and green bean fritters)
Bolu Jahe (ginger cake)
Gado Gado (mixed vegetable salad with peanut dressing)
Kari Ikan (fish curry)
Kue nenas (pineapple biscuits)
nasi goreng
rendang (sumatran dry beef curry)
sate bebek (duck sate)
semur ayam (chicken with soya and nutmeg sauce)
soto (chicken soup with coconut milk)
Udang goreng kelapa (deep fried coconut prawns)
day 81 PM: Cooking
apple marmalade
tante marie macarons
february 22nd day 82 AM: Celebration lunch
my celebration lunch. 3 hours to prep and cook all 3 courses. what a busy morning of non stop cooking. glad its done and over with and of course there were many things that i wished i had done better or wished to have had changed but just have to take it in and learn from it. but looking back at my budget lunch, it's crazy to see how much i have grown in my skills and what i am able to cook in such a sort amount of time.
confit salmon with crispy skin, pickled salad, yuzu and ginger dressing
pan fried duck breast, cabbage duck leg rolls, celeriac and potato puree, carrots vichy, five spice jus
matcha bavarois with black sesame meringue, chocolate sauce, and raspberries
Day 82 PM: demonstration
escalopes de turbot marquise
beef wellington
gateau saint-honore
warm chocolate fondant with caramel ice cream
February 23rd day 83 AM: Cooking
quite a large lunch we had today: scallops, chicken, broccoli and panna cotta. the scallops were good but the dish was missing something as our teacher had said. the chicken was not my favorite as we wrapped it up in foil then baked it, so once unwrapped it just looks like a white log. i would have maybe put it on the hob to get some color on it but the taste itself was just ok. the fried polenta cakes were good, but anything deep fried will taste good. the panna cotta UNFORTUNATELY tasted just of muscat. next time i would add less muscat and add more raspberry flavor.
seared scallops with carrot fritters and yogurt dressing
chicken breast stuffed with stilton, red pepper coulis
polenta
griddled sprouting broccoli
pannacotta with raspberries and muscat jelly
day 83 PM: cooking
prep for tomorrow's lunch
apple cream with calvados jelly
apple macarons
calvados babas with poached apple
pate feuilletee
white chocolate ramekins
how to kill and cook crab
February 24th day 84 AM: Cooking
only tried a bit of the soup, but it was quite tasty and looked very pretty. you could definitely SUBSTITUTE the crab for another shellfish or fish. the poulet a la kiev was very delicious, but again anything deep fried will taste good and the garlic, parley butter center that oozes out is a nice surprise. however the warm thai salad was a very strange pairing with the chicken, don't see how that would go together. for dessert we had an assiette of apple, my favorite was without a doubt the calvados babas. i would just make these again. quite DISAPPOINTED with the macarons, because the macaron itself has no real taste as there was no added flavoring to them and the apple marmalade filling was a bit weird. hope we have a chance to make more macarons.
Pea soup with crab
Poulet a la kiev
warm thai salad
apple cream with calvados jelly
apple macarons
calvados babas with poached apple
day 84 PM: demonstration
raosted shallot custard
grissini
poached loin of rabbit with pearl barley and cauliflower puree
warm brioche pain perdu with warm raspberries perfumed with rosemary
lemon meringue ice cream
