For better or for worse...
Cuisine final is over and I am still recovering. 15 of us going into the kitchen - they had people going in 2 by 2 (opposite sides of the kitchen) and I was second to last - had to wait almost an hour before I got to go in and set up my station. There was last minute panic in the hallway, a few questions for the Patisserie chefs who were walking past as they set up for their tasting from Group C and a few nervous trips to the bathroom. At least it was before and not during the exam...
There have been sporadic instances this week where I just wanted to curl up in a little ball on the floor and have a nervous breakdown. But we don't do that - we're chefs and we deal with it. Or as one of my friends told me when I told her I just wanted to die, "do it after the exam." As you can tell, we're a sympathetic lot. The bright side is that the feeling does go away - eventually - and there are 4 of us from my cuisine group who will be repeating this experience on Friday morning in staggered starts. The enthusiasm with which we look forward to Friday is as palpable as that which might accompany a doctor's appointment which involves taking off your clothes and being put in positions you normally wouldn't engage in with someone who isn't your spouse / lover / [insert word of your choice here]. It has also reduced even those of us with pretty extensive vocabularies to mostly 4-letter words which you wouldn't say in front of the very young or the extremely elderly, especially when something boils away. You will note that I have not said "boiled over" - I stopped doing that last Thursday.
The exam...
I didn't take in my time plan because I figured if I had to check it too often I'd been in deep s#$* and looking at it wouldn't fix matters whereas looking at my mise en place told me where to go next. It was a busy but not horrific 4 hours and if it hadn't been for the couple of things which went wrong (and if I had had another couple of pots and burners) I think I could have done it in a little less time.
Things were pretty on track in terms of timing right up until I had to plate my starter. Of course that's when things start to go pear shaped. I recovered from burning my carrots (had to scoop out a couple more, but luckily I had a whole extra carrot so that was no drama) and burning away my wine (for the Hollandaise) twice. Then...as I was starting plating, disaster struck - my egg broke and the backup wasn't usable because it looked awful. So I had to poach another egg. This then threw off my hollandaise schedule a little bit and it was cold by the time I had to plate it - so I tried to recover it with a little hot water - hopefully it didn't split but it started to look thin although it went over the egg fine. This time I remembered the lemon and the salt so although the tartlet didn't look as pretty as during the mock exam (and I didn't make a spare) hopefully it will taste better. Also - I presented 2 minutes early! I suppose I could have used those 2 minutes to try to fix the hollandaise a bit more, but really, I wasn't in the mood to mess with it any more than I already had.
Then the main...everything on track again except for a minor hiccup with the mousse which I will tell you about after the debrief on Monday. I also dropped the bowl which had my pigeon legs marinating in it, so I had to clean up the floor and wash the legs (I was going to do that anyway). I don't know how that affects the hygiene marks - I didn't have any spare pigeons and I had to make the legs so since they were going to cook in gently boiling oil for about an hour or so, I figured any bugs would be long since cooked away. The dish ended up looking quite nice - I think everything was there, including the parsley chiffonade. And finally the pigeon was cooked, but it's possible one of them was slightly over - ugh, will it never go right??? Time - 2 minutes over because I had to clear my station down so that I could plate - and there were a lot of components: glazed vegetables, cutting the bottom off the braised and stuffed lettuce, the sauce, the chiffonade, the potatos fondant, the confit pigeon legs where we have to debone the thigh, then pan fry to get the skin crispy (and which took forever), the glaze for the stuffed/braised lettuce and the sauce. Think one pot or something similar for each of those things which then has to go on 2 very hot plates.
My station was a shambles. It seemed like crap was proliferating everywhere, but never the stuff I needed. Another small pot would have been nice (we had an extra one during the mock exam so it was a real nuisance not to have one today). Also, they said we could trade our used pots for clean ones, but there weren't any in the washup area for the first hour of my time so I either washed my own or I had to do other stuff while waiting for my pots to get cleaned - I can tell you where my 2 minutes went. In the meantime, there was quite a bit of "hot pan!" and "mind your backs" but otherwise, it was intensely quiet in the kitchen except for the sound of pots going on stoves and oven doors opening. Oh, ridiculous - I couldn't open my oven unless I used both hands, which meant a little bit of juggling. Small in the grand scheme of things, but awful when seconds count.
Good night...
The next time you hear from me, hopefully the Patisserie will also be finished and I will be able to tell you that it felt good. Until then, may you have enough pots and pans (or whatever) to do what you need to do. And may you beat the clock...
Showing posts with label mise en place. Show all posts
Showing posts with label mise en place. Show all posts
Wednesday, March 21, 2012
Saturday, January 28, 2012
#72 - Adventures in cooking
So here are some photos from cooking at last.
Apparently technology and I are still not on great terms because I thought I got the photos earlier but found I hadn't put them on my computer after all. Oh well...so - still work to be done but getting better. Initial try was a basic roast chicken dinner with some salad, stuffed mushrooms, jus and rice. Rice - because this is Hawaii and my audience prefers rice instead of potatoes. As do I. Looks like the Asian roots of Hawaii are coming out! I had a little problem with the julienned snow peas, but I now know that it's because I tried to julienne them after I had cooked them (when they were slippery inside) instead of before. Note to self for the next time...
I couldn't find decent chicken stock. They keep selling chicken broth so I thought I'd try one out. Ick - the stock wasn't good until I added a ton of wine to the jus, at which point it tasted good enough that eventually people just ate it on the rice. The list of ingredients on the "broth" had chicken flavoring and some kind of sugar extract and all kinds of other stuff on it. I just wanted to see chicken, some veggies and water. Is that so much to ask??? At the moment it looks like I will have to make my own to get what I want, but it just means I have to plan at least a day in advance so that I have enough time to make some stock. I got a mock-horrified look from the guy at Tamura's (a local wine store who also sells some specialty ingredients and yummy food) when I mentioned the chicken stock wasn't my onw.
Some other sights...
Apparently technology and I are still not on great terms because I thought I got the photos earlier but found I hadn't put them on my computer after all. Oh well...so - still work to be done but getting better. Initial try was a basic roast chicken dinner with some salad, stuffed mushrooms, jus and rice. Rice - because this is Hawaii and my audience prefers rice instead of potatoes. As do I. Looks like the Asian roots of Hawaii are coming out! I had a little problem with the julienned snow peas, but I now know that it's because I tried to julienne them after I had cooked them (when they were slippery inside) instead of before. Note to self for the next time...I couldn't find decent chicken stock. They keep selling chicken broth so I thought I'd try one out. Ick - the stock wasn't good until I added a ton of wine to the jus, at which point it tasted good enough that eventually people just ate it on the rice. The list of ingredients on the "broth" had chicken flavoring and some kind of sugar extract and all kinds of other stuff on it. I just wanted to see chicken, some veggies and water. Is that so much to ask??? At the moment it looks like I will have to make my own to get what I want, but it just means I have to plan at least a day in advance so that I have enough time to make some stock. I got a mock-horrified look from the guy at Tamura's (a local wine store who also sells some specialty ingredients and yummy food) when I mentioned the chicken stock wasn't my onw.
-just another day at the mall...Ala Moana Centre Stage. So nice to see hula while waiting for them to finish making my coffee. This seems to happen most days - I think it's around noon or 1pm or something. It's nice for the tourists because they get a little show and it's nice for the dancers because they get an appreciative audience. For me it's just one more thing that makes home, home.
A Saturday afternoon in the winter...our view while we had our lunch by the water just off Diamond Head. On men's canoe, one women's canoe. It was kind of nice - we got the vicarious thrill of watching some skilled paddling while eating by the water. Is it possible to claim someone else did your exercising for you???
Welcome back dinner for the parents:
Prep = 4 hours. Cooking the amuse bouche - 3 minutes. Cooking the appetisers - 10 minutes (while we were eating the amuse bouche). Cooking the main - 8 minutes.
I read Anthony Bourdain's updated edition of Kitchen Confidential and I finally found out that I am not crazy for getting pissed off when people mess with my stuff in the kitchen. It's called mise en place for a reason and I had to try to keep my cool while fending off my mom's well meaning but incredibly annoying attempts to help. (Yes Mom - I know I can use that pot. I chose this one for a reason. No thank you - I want the shrimp shells, I need them to infuse the oil for the dressing/salsa. Yes, you may watch and I am happy to explain what I am doing. No, don't touch that bowl! No, please don't try to help me plate - they all need to look the same. Yes please to helping put the plates on the table - careful, they're hot and they need to face the same way. Thank you!)
Apparently it has something to do actually organizing our minds - in which case mine is still messy. Organized chaos is not acceptable in the kitchen so I have to think a lot harder because I sometimes forget things are there if I can't see them. It helped to separate the things into the various courses. I think I used most of the small pots in the kitchen and we went through a lot of plates.
Preparing amuse bouche
Amuse bouche - pan fried scallop and celeriac puree, Thai-ish style shrimp with celeriac puree (right - for the person allergic to scallops but not shrimp...) I didn't know one of the guests generally doesn't like scallops so it was a compliment to be told that she liked this one.
Starter - stuffed mushrooms (and bacon bits!) with zucchini spaghetti and tomato concasse. My plating on the left, my sister's suggestion on the right...
Preparing main - pan fried ginger and green onion Ono steak, lemongrass and keffir lime shrimp, rice and zucchini spaghetti. Inspired by the lobster open lasagne in Superior...
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Dinner being kid tested...
Verdict: yummy.
(Q: Want some more?
A: Mmm hmmm.)
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There was enough food left which we didn't cook that I ended up sending some home with friends and leaving some marinating in the fridge for the next night for my parents. This is what my girlfriend KK did for dinner the next night, using her own ideas for plating - wish I'd thought of that. Nice plating, Ms K! It's nice that she went to the trouble of making her dinner pretty. We had a rather entertaining text exchange about the cooking of the fish:Her: How do I cook the fish?
Me: Hot pan. Oil. Fish in pan. Cook.
Her: I can do that.
No photos of dessert - lemon crunch cake (the remaining half from my birthday dinner a couple of nights before)...I hadn't made dessert because I didn't feel like it - between various food restrictions, gluten, eggs and to some extent, lactose were out which makes it a little difficult to make dessert. Fruit salad had been done rather a lot, but something was missing so out came the leftover birthday cake. Even the non-dairy/non-gluten/non-egg people had a teeny tiny bite which rounded out dinner nicely.
A gray, rainy, overcast winter day (left) and the same winter day an hour later (right). Lunch at the Plumeria Beach Cafe (Kahala Hotel).
A no-no of presentation - crap sprinkled on the plate rim. My sister said maybe it was their way of presenting their plate. I told her it was wrong...probably it didn't help that I wasn't a huge fan of the food (tasted like leftover steak) - the batter or whatever it was supposed to be suffered from being super soggy. The roasted salmon belly salad was good although it would have been nicer if they had removed the skin. I found out why the dish was part of a prix fixe menu for lunch at what looked like a discounted price. I'm still of the opinion that it's one thing not to waste food or to find another use for it in a dish, but I would have thought you wouldn't want the customers to be able to tell. I mean really, if you look at the ingredients of each dish and break it down, this option was actually more expensive because you can't really serve the components as anything and they would have gone in the rubbish bin anyway.
Anyway, this trip home has been a great one to study what other people make and serve. There was so much to learn and appreciate about the local food here (yum - time for dinner now, bye!) and what we like to eat.
So until next time, happy eating.
Sunday, November 13, 2011
#54 - In which people start to imitate zombies
I just realized that Friday was the end of week 5. Half way if you look at the term dates, but actually more if you consider that this takes into account start of term to graduation. If you take out graduation and exams, we have less than 4 weeks left. Ok, I just freaked myself out about the patisserie exam. It seems like last term's Superior Patisserie group were already quite set on what they were going to do for the final. I'm still trying to get my recipes set because the dome idea I had isn't going to work. And the thought of having to buy all that cream, milk, etc. etc. to practice is making me quite depressed about my refrigerator and its lack of space.
There have already been a few panics by various people as they contemplate the amount of work ahead of us (less than 2 weeks to finish our Cuisine portfolios, the Patisserie ones due a week after that). It helps if you break it down - until you realize how many components there are. I've started doing the math just in case something goes wrong (you know they almost always do) and a decision as to be made whether to skip an element, take a time penalty or to present it but it's bad (sometimes you get partial credit, sometimes it's all-or-nothing).
In which we imitate zombies
Although the service part of the Tea Party had been quite easy, the lead up to it had had a certain urgency to it. I asked Chef GB if he was nervous. He asked why should he be nervous, to which I replied that he was now letting us loose on the public - mostly family and friends...but there was a rather large press table, at least one of whom has attended previous event/s before. Chef said no, he wasn't nervous, but given that he had just given us a little talk about how we were representing the school, its reputation and how he took it seriously, I had my suspicions on that score. In any event, you already know the details so I'll continue on with last week.
St Pierre en Croute de Chorizo, Mille-Feuille de Grenouilles aux Amandes (John Dory with chorizo crust, frog legs mille feuille with almonds)
8am Thursday morning we had another Cuisine practical. Everyone was moving in slow motion. Apparently we still haven't quite recovered from the Tea Party and people are really starting to panic about how fast the time is going by.
I admit that I tried the cuisse the grenouilles (frog legs) in demo. Not a big fan. Apparently they are nice when they are fresh but for me they go into the basket marked "was on my dissecting table, won't eat". These were frozen, which changes the texture of the meat. I found them really mushy and kind of tasteless. This is after they were cooked by a really amazing chef. Needless to say I didn't taste them when I made them and neither did our teaching chef, Chef JB. He doesn't like them either, unless they are fresh. So this was just an exercise in French trimming the legs and frying them (longer than you think).
The John Dory was as delicious as ever, but I'm not a huge fan of the chorizo crust. It might have been better if it had been crispy, but we had to make a call as to whether to crisp the crust (and overcook the fish) or have the fish perfect but the crust a bit soggy. Opted for the fish, seeing as how it's the main component of the dish. We also did a puff pastry with spinach (below and inside) and the small bits of frog leg we took off when we trimmed the bones.
The sauce is made from crabs. Mine was very crab-y ("it's more like a really lovely crab stock. Just too much for this early in the morning.") and I thought, quite salty. By the way, that's after I added so much butter that I don't even know how much I put in.
Fusion?
I didn't want to cook dinner when I got home but I didn't want to eat we'd made in class exactly. I had to buy some salad anyway, so a stop in Waitrose also resulted in buying 3 large scallops.
Oh, ew, Waitrose!
A little detour here. I was so completely disgusted - I took a couple of days to think about it and I am still grossed out. The lady at the checkout counter was sick. How do I know this? Aside from the miserable look on her face, she handed me a plastic bag to pack my own groceries - no problem. But in the middle of scanning in my groceries, she took out a wrinkled tissue from her pocket, blew her nose, returned the tissue to her pocket and then continued to handle my groceries, among them now my raw vegetables. I have seen other employees use hand sanitizer, but she didn't. And then - she did it again! I'm not sure if it was the same kleenex, but given that she kind of had to hunt for what I assume was a dry spot, I didn't quite know what to do. It's not like I could complain to the manager - I can't imagine she would go to work when she obviously felt so crappy if she didn't need to go. For me, it's just a disgusting ick factor, whereas I have no idea what it was for her. I just made sure I handled my debit card and washed, peeled and/or cooked everything carefully when I got home. One of the girls at school told me that they are supposed to have antibac by their stations though, and that it's part of the health and hygiene things people are taught.
But back to the food...these are big, fresh King scallops (Scotland? I forget) - needed to clean off the roe. Then I happend to glimpse panko crumbs and furikake (seaweed sprinkles, for those who didn't grow up in Hawaii, Japan or eating Japanese food) and dinner was sorted:
An attempt at something like the starter from the student event - Pan fried King scallop in furikake and panko crust with crab vinaigrette. I used a few drops of the "crab stock" from the John Dory in a vinaigrette - quite similar to the one we did with the lobster lasagne a few weeks ago.
The salad I have been craving for who knows how long - it needed to be colorful, have contrasting textures and in this case, contrasting temperatures, so that it wouldn't be boring. In an attempt to be organized I packed some salad (sans dressing) in a tupperware, thinking I would take it to school yesterday for lunch and how easy it would be to do this when I go back to work. Well, yes - as long as I remember to take it with me.
Finally, dinner! I made rice because we didn't make any starch with the John Dory (puff pastry doesn't count - I chucked it because it doesn't travel well) and I thought it might soften the flavor of the chorizo crust. It didn't so I scraped off the chorizo, but only after I took the photo. I can't remember what else I did to the crab sauce (maybe more dressing?) but it tasted pretty good. Some people say they don't eat leftovers - personal preference, I have no issue with that. I just wonder, is it leftovers if you didn't eat it? I think it took me the time it took to cook the rice to do everything (I had to empty the dishwasher, do the other dishes and a general clean up - it didn't take 20 minutes to make scallops!)
Teamwork...
Then yesterday at 8am was another practical. Two dishes this time, a starter and a main. We were working in teams of 2. It kind of threw me because I had a plan for everything and I think I could have done it on my own. On the other hand, it wouldn't have turned out as pretty. We were told that this was a test of teamwork (some teams were told they needed to communicate better). ML and I had a couple of little blips but nothing that couldn't be fixed.
Feuillete de Fromage de Chevre et sa Salade d'Herbes, Miel et Fleur de Sel (Puff pastry with Goat's Cheese, herb salad, honey and Fleur de Sel)
We had Chef LM who is just amazing. He said he didn't really care what we did as long as it was beautiful (think all this in a French accent). The other classes who didn't have to do extras finished earlier, but I think our dishes may have also ended up a bit more creative. ML, my partner for the day, insists she isn't creative, but she came up with the vol-au-vent idea for our goat's cheese starter. We did the mise en place together, but plated our own individual plates. My plate needed more salad (see the name of the dish) but he liked the little extras we did. I sprinkled my peanut pistachio praline bits on the dish, ML put hers in the base of her vol-au-vent with the little apple compote we made - a nice little surprise, which I thought was a great idea (and wished I had copied...)
Chef LM said they do starters like ours in restaurants quite often. Of course we were given some suggestions (like, "you can't just give me apples like that, you have to turn them" or "what else can you do with the apple peels?" or "those apples don't have any color - what will it look like on the plate?") Suddenly what was pretty straightforward had teams discussing and scrambling to get the extras done. We were fortunate enough that if we wanted other ingredients he was willing to arrange to have them provided so that we could stretch ourselves a bit. We ended up with an apple infused vinaigrette on our herb salad, the apple compote, a vol-au-vent (instead of plain rectangles) and the praline/brittles. I messed up the caramel a bit (too much butter) so I just poured it off before adding my toasted nuts. Not great technique, but sometimes they don't care if it looks and tastes good.
In some ways this reminds me of what one of the girls was saying at the pub on Friday night after class. She did Basic and Intermediate at the Paris school and she is here with us for the final push in Superior. She said that London focuses a lot on technique while Paris really does amazing presentations and pushes you to be creative. I'm glad I'm here because I find pressure thends to quashy any creativity which sometimes comes in unlooked for bursts.
Dourade en Croute de Sel, Huile de Ciboulette (Baked Sea Bream in Salt Crust, Chive Oil)
Mains: ML made the egg white and salt meringue for our fish. Chef LM wanted to see our fish before we took them out of the crusts so we had to make it pretty (the other groups didn't have to do this). Chef DM happened to pop his head into the kitchen while we were doing this and he said that he used to have people pipe on the meringue (or have the pastry chefs where he worked do something to it, I've forgotten what). In any case, ML handed me a piping bag. I didn't feel like diving into the knife kit to get a tip so I just piped it straight from the bag. She thought the little puffy scales were quite cute so she did hers like mine too. Our ovens are a bit uneven (I had an oven thermometer which we use to check because the dials are so old the numbers have rubbed off and the temperature gauges aren't particularly reliable) so our crust, which should have been white, turned out golden.
We were told in demo to keep the bok choy kind of crisp, for a texture contrast from the fish. However, given it was Chef LM in the kitchen, ML and I decided we would cook our vegetables a tad longer (yes, confusing with the initials). So there are the photos (minus the ones with the whole gutting them thing). Chef LM wanted to know if my fish was sick because the I hadn't smoothed the salt crust over the head very well. He also said that if we weren't good at this sort of thing, you could use a spoon to make the fish spiky...
Cheese and Wine
Back to the other bits of the week. We had our cheese tech on...Wednesday night? I'm not sure...then our last Cuisine wine tech yesterday - the Patisserie one is next week.
Cheese
Anyway, Tom the Cheese Guy is extremely entertaining. He is so sweet, how enthusiastic and passionate he is about cheese, although I always worry when I see an anticipatory, gleeful smile on his face. I have learned that the cheese making the rounds is going to be particularly stinky / strong. Some of the gems from our cheese lecture:
Wine
This one was more fun by virtue of the fact that we got to eat canapes prepared by the production kitchen with the wine to test food and wine pairings. I enjoy food but the wine thing is a very slow process, although considerably facilitated by the past few months here. View of canapes to the right - on the overhead mirror, which is why it looks upside down.
Have come to the conclusion that I shouldn't do tasting for food and wine. The only pairings I thought were good were the ones everyone agreed on. Those who know about wine could talk about complexity, etc. etc. Sometimes they went well, sometimes it tasted atrocious - a suggestion was made that I ought to practice more drinking. Hmmm, usually classes don't encourage you to drink...photo of my favorite on the right (of course - dessert, fortified, very sweet...)
All the sitting in class made me very twitchy so after a quick stop at the pub after our wine lecture, I took myself off to ballet class. Sometimes it doesn't feel like I'm working as hard as I could in class - but that doesn't mean that it doesn't still hurt the next day. I spent last night stretching out from the unaccustomed exercise on Friday night and the extensive walking on Saturday.
Saturday excursions
Yesterday was a trip to see more of London's sights. In this case - a snack at a market near Bermondsey on Maltby St where LM introduced me to the best grilled cheese sandwich ever. I have an aversion to sourdough bread because it tastes like it's rotten - but wow! I seem to have missed the list of ingredients, but here they are, preparing the sandwiches, with a view of LM's excited face - she's been talking about these sandwiches for a couple of weeks now. After the grilled cheese that changed my view on sourdough, we had a bit of a walk around to see what else was around. Maltby St market didn't seem to have many places open but the ones which were, seemed to be quite foodie heaven-y. (Yes, I know that's not a word - but if it got my point across, who cares?) One of the things we saw was this grocery stall which was much more like a shop - quite big and had a bunch of things which I had been looking for in other places but haven't seen in a while - like micro greens (remember my fish tacos a while back?) and these interesting looking mushrooms. No idea what they are, I couldn't see a sign. I was just enamored of the lavender color on something which looked a little like a cross between girolles, shiitake, oyster and who knows what else.
Having seen most of the Maltby Stree market, we went to Camden where we only saw a fraction of the markets. We started near this canal thing where they have a bunch of food stalls and a small indoor section which reminded me of some of the shopping arcades in Sydney. The weeping willows are still green and we had to pass under a hanging curtain of the branches to cross the little bridge to the other side. (Q: Why did the Anna cross the bridge? A: To get to the food on the other side.)
It was even prettier because they had strung up lights, which were particularly effective as it got darker. It was pretty to see all the lights on as the overcast day got darker (the sun is now down by 4:30pm and getting earlier every day). Some sections have names (The Stables; Designer Row?) - generally it seemed like similar things were sold in the same general location, like the little place with furniture stalls, which were more like shops, the stalls off the main street which sold similar looking dresses/sweaters/sweatshirts, the food section...I kept thinking of it like a fair because of all crowds and the food. The art and the crafts were much better though. I hope to make it back to do a little Christmas shopping, but we will see how the time goes. It is rapidly slipping away and I still have a lot to do.
Early to bed
I think we walked for about 5 hours straight - I was too afraid to sit down near the end of the day because I was afraid I wouldn't be able to get up again. I was in bed by about 8:15 with a Dr Watson and Mr Holmes, never having read all of their adventures consecutively. They await me patiently as I finish this particular entry.
I don't have photos of my tartelette with poached egg and Hollandaise sauce (which turned out a strange gray color - I will have to ask the chefs why it looks so weird) because I accidentally washed the memory stick adaptor for my camera with my laundry. The Hollandaise didn't split! Cause for a mental happy dance even though it was a little thin, except still wondering about the color...photos later, once I manage to get things sorted out. Late start tomorrow - Holmes and Watson are calling me, so I must go.
So until next time, may you enjoy your little successes as much as I have enjoyed mine.
There have already been a few panics by various people as they contemplate the amount of work ahead of us (less than 2 weeks to finish our Cuisine portfolios, the Patisserie ones due a week after that). It helps if you break it down - until you realize how many components there are. I've started doing the math just in case something goes wrong (you know they almost always do) and a decision as to be made whether to skip an element, take a time penalty or to present it but it's bad (sometimes you get partial credit, sometimes it's all-or-nothing).
In which we imitate zombies
Although the service part of the Tea Party had been quite easy, the lead up to it had had a certain urgency to it. I asked Chef GB if he was nervous. He asked why should he be nervous, to which I replied that he was now letting us loose on the public - mostly family and friends...but there was a rather large press table, at least one of whom has attended previous event/s before. Chef said no, he wasn't nervous, but given that he had just given us a little talk about how we were representing the school, its reputation and how he took it seriously, I had my suspicions on that score. In any event, you already know the details so I'll continue on with last week.
St Pierre en Croute de Chorizo, Mille-Feuille de Grenouilles aux Amandes (John Dory with chorizo crust, frog legs mille feuille with almonds)
8am Thursday morning we had another Cuisine practical. Everyone was moving in slow motion. Apparently we still haven't quite recovered from the Tea Party and people are really starting to panic about how fast the time is going by.
I admit that I tried the cuisse the grenouilles (frog legs) in demo. Not a big fan. Apparently they are nice when they are fresh but for me they go into the basket marked "was on my dissecting table, won't eat". These were frozen, which changes the texture of the meat. I found them really mushy and kind of tasteless. This is after they were cooked by a really amazing chef. Needless to say I didn't taste them when I made them and neither did our teaching chef, Chef JB. He doesn't like them either, unless they are fresh. So this was just an exercise in French trimming the legs and frying them (longer than you think).The John Dory was as delicious as ever, but I'm not a huge fan of the chorizo crust. It might have been better if it had been crispy, but we had to make a call as to whether to crisp the crust (and overcook the fish) or have the fish perfect but the crust a bit soggy. Opted for the fish, seeing as how it's the main component of the dish. We also did a puff pastry with spinach (below and inside) and the small bits of frog leg we took off when we trimmed the bones.
The sauce is made from crabs. Mine was very crab-y ("it's more like a really lovely crab stock. Just too much for this early in the morning.") and I thought, quite salty. By the way, that's after I added so much butter that I don't even know how much I put in.
Fusion?
I didn't want to cook dinner when I got home but I didn't want to eat we'd made in class exactly. I had to buy some salad anyway, so a stop in Waitrose also resulted in buying 3 large scallops.
Oh, ew, Waitrose!
A little detour here. I was so completely disgusted - I took a couple of days to think about it and I am still grossed out. The lady at the checkout counter was sick. How do I know this? Aside from the miserable look on her face, she handed me a plastic bag to pack my own groceries - no problem. But in the middle of scanning in my groceries, she took out a wrinkled tissue from her pocket, blew her nose, returned the tissue to her pocket and then continued to handle my groceries, among them now my raw vegetables. I have seen other employees use hand sanitizer, but she didn't. And then - she did it again! I'm not sure if it was the same kleenex, but given that she kind of had to hunt for what I assume was a dry spot, I didn't quite know what to do. It's not like I could complain to the manager - I can't imagine she would go to work when she obviously felt so crappy if she didn't need to go. For me, it's just a disgusting ick factor, whereas I have no idea what it was for her. I just made sure I handled my debit card and washed, peeled and/or cooked everything carefully when I got home. One of the girls at school told me that they are supposed to have antibac by their stations though, and that it's part of the health and hygiene things people are taught.
But back to the food...these are big, fresh King scallops (Scotland? I forget) - needed to clean off the roe. Then I happend to glimpse panko crumbs and furikake (seaweed sprinkles, for those who didn't grow up in Hawaii, Japan or eating Japanese food) and dinner was sorted:
An attempt at something like the starter from the student event - Pan fried King scallop in furikake and panko crust with crab vinaigrette. I used a few drops of the "crab stock" from the John Dory in a vinaigrette - quite similar to the one we did with the lobster lasagne a few weeks ago.
The salad I have been craving for who knows how long - it needed to be colorful, have contrasting textures and in this case, contrasting temperatures, so that it wouldn't be boring. In an attempt to be organized I packed some salad (sans dressing) in a tupperware, thinking I would take it to school yesterday for lunch and how easy it would be to do this when I go back to work. Well, yes - as long as I remember to take it with me.
Finally, dinner! I made rice because we didn't make any starch with the John Dory (puff pastry doesn't count - I chucked it because it doesn't travel well) and I thought it might soften the flavor of the chorizo crust. It didn't so I scraped off the chorizo, but only after I took the photo. I can't remember what else I did to the crab sauce (maybe more dressing?) but it tasted pretty good. Some people say they don't eat leftovers - personal preference, I have no issue with that. I just wonder, is it leftovers if you didn't eat it? I think it took me the time it took to cook the rice to do everything (I had to empty the dishwasher, do the other dishes and a general clean up - it didn't take 20 minutes to make scallops!)Teamwork...
Then yesterday at 8am was another practical. Two dishes this time, a starter and a main. We were working in teams of 2. It kind of threw me because I had a plan for everything and I think I could have done it on my own. On the other hand, it wouldn't have turned out as pretty. We were told that this was a test of teamwork (some teams were told they needed to communicate better). ML and I had a couple of little blips but nothing that couldn't be fixed.
Feuillete de Fromage de Chevre et sa Salade d'Herbes, Miel et Fleur de Sel (Puff pastry with Goat's Cheese, herb salad, honey and Fleur de Sel)
We had Chef LM who is just amazing. He said he didn't really care what we did as long as it was beautiful (think all this in a French accent). The other classes who didn't have to do extras finished earlier, but I think our dishes may have also ended up a bit more creative. ML, my partner for the day, insists she isn't creative, but she came up with the vol-au-vent idea for our goat's cheese starter. We did the mise en place together, but plated our own individual plates. My plate needed more salad (see the name of the dish) but he liked the little extras we did. I sprinkled my peanut pistachio praline bits on the dish, ML put hers in the base of her vol-au-vent with the little apple compote we made - a nice little surprise, which I thought was a great idea (and wished I had copied...)Chef LM said they do starters like ours in restaurants quite often. Of course we were given some suggestions (like, "you can't just give me apples like that, you have to turn them" or "what else can you do with the apple peels?" or "those apples don't have any color - what will it look like on the plate?") Suddenly what was pretty straightforward had teams discussing and scrambling to get the extras done. We were fortunate enough that if we wanted other ingredients he was willing to arrange to have them provided so that we could stretch ourselves a bit. We ended up with an apple infused vinaigrette on our herb salad, the apple compote, a vol-au-vent (instead of plain rectangles) and the praline/brittles. I messed up the caramel a bit (too much butter) so I just poured it off before adding my toasted nuts. Not great technique, but sometimes they don't care if it looks and tastes good.
In some ways this reminds me of what one of the girls was saying at the pub on Friday night after class. She did Basic and Intermediate at the Paris school and she is here with us for the final push in Superior. She said that London focuses a lot on technique while Paris really does amazing presentations and pushes you to be creative. I'm glad I'm here because I find pressure thends to quashy any creativity which sometimes comes in unlooked for bursts.
Dourade en Croute de Sel, Huile de Ciboulette (Baked Sea Bream in Salt Crust, Chive Oil)
Mains: ML made the egg white and salt meringue for our fish. Chef LM wanted to see our fish before we took them out of the crusts so we had to make it pretty (the other groups didn't have to do this). Chef DM happened to pop his head into the kitchen while we were doing this and he said that he used to have people pipe on the meringue (or have the pastry chefs where he worked do something to it, I've forgotten what). In any case, ML handed me a piping bag. I didn't feel like diving into the knife kit to get a tip so I just piped it straight from the bag. She thought the little puffy scales were quite cute so she did hers like mine too. Our ovens are a bit uneven (I had an oven thermometer which we use to check because the dials are so old the numbers have rubbed off and the temperature gauges aren't particularly reliable) so our crust, which should have been white, turned out golden.
We were told in demo to keep the bok choy kind of crisp, for a texture contrast from the fish. However, given it was Chef LM in the kitchen, ML and I decided we would cook our vegetables a tad longer (yes, confusing with the initials). So there are the photos (minus the ones with the whole gutting them thing). Chef LM wanted to know if my fish was sick because the I hadn't smoothed the salt crust over the head very well. He also said that if we weren't good at this sort of thing, you could use a spoon to make the fish spiky...Cheese and Wine
Back to the other bits of the week. We had our cheese tech on...Wednesday night? I'm not sure...then our last Cuisine wine tech yesterday - the Patisserie one is next week.
Cheese
Anyway, Tom the Cheese Guy is extremely entertaining. He is so sweet, how enthusiastic and passionate he is about cheese, although I always worry when I see an anticipatory, gleeful smile on his face. I have learned that the cheese making the rounds is going to be particularly stinky / strong. Some of the gems from our cheese lecture:
- Calling the Cloche (goat's cheese from Touraine - see left) "utterly beautiful" in reference to its rippled texture which looked like the ridges on a brain to me;
- "decent, sexy cheese" (cause for a ripple of amusement through the class);
- "become one in unholy decay" in reference to his love of cheese and what he hopes will happen to him upon his demise and being interred with...Roquefort? - resulting in outright laughter (in a nice way);
- Roquefort being "carried down to limestone caves and being stroked by little Frenchmen" (also how Stilton should be treated);
- "If they're calling for wine, they're not really English [cheeses]. They're probably a Frenchman in disguise".
 |
| Brillat Savarain - triple cream also a party favorite (mild, creamy) |
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| Vacherin - seasonal, stinky one of my favorites |
Wine
This one was more fun by virtue of the fact that we got to eat canapes prepared by the production kitchen with the wine to test food and wine pairings. I enjoy food but the wine thing is a very slow process, although considerably facilitated by the past few months here. View of canapes to the right - on the overhead mirror, which is why it looks upside down.
Have come to the conclusion that I shouldn't do tasting for food and wine. The only pairings I thought were good were the ones everyone agreed on. Those who know about wine could talk about complexity, etc. etc. Sometimes they went well, sometimes it tasted atrocious - a suggestion was made that I ought to practice more drinking. Hmmm, usually classes don't encourage you to drink...photo of my favorite on the right (of course - dessert, fortified, very sweet...)All the sitting in class made me very twitchy so after a quick stop at the pub after our wine lecture, I took myself off to ballet class. Sometimes it doesn't feel like I'm working as hard as I could in class - but that doesn't mean that it doesn't still hurt the next day. I spent last night stretching out from the unaccustomed exercise on Friday night and the extensive walking on Saturday.
Saturday excursions
Yesterday was a trip to see more of London's sights. In this case - a snack at a market near Bermondsey on Maltby St where LM introduced me to the best grilled cheese sandwich ever. I have an aversion to sourdough bread because it tastes like it's rotten - but wow! I seem to have missed the list of ingredients, but here they are, preparing the sandwiches, with a view of LM's excited face - she's been talking about these sandwiches for a couple of weeks now. After the grilled cheese that changed my view on sourdough, we had a bit of a walk around to see what else was around. Maltby St market didn't seem to have many places open but the ones which were, seemed to be quite foodie heaven-y. (Yes, I know that's not a word - but if it got my point across, who cares?) One of the things we saw was this grocery stall which was much more like a shop - quite big and had a bunch of things which I had been looking for in other places but haven't seen in a while - like micro greens (remember my fish tacos a while back?) and these interesting looking mushrooms. No idea what they are, I couldn't see a sign. I was just enamored of the lavender color on something which looked a little like a cross between girolles, shiitake, oyster and who knows what else.
Having seen most of the Maltby Stree market, we went to Camden where we only saw a fraction of the markets. We started near this canal thing where they have a bunch of food stalls and a small indoor section which reminded me of some of the shopping arcades in Sydney. The weeping willows are still green and we had to pass under a hanging curtain of the branches to cross the little bridge to the other side. (Q: Why did the Anna cross the bridge? A: To get to the food on the other side.)
It was even prettier because they had strung up lights, which were particularly effective as it got darker. It was pretty to see all the lights on as the overcast day got darker (the sun is now down by 4:30pm and getting earlier every day). Some sections have names (The Stables; Designer Row?) - generally it seemed like similar things were sold in the same general location, like the little place with furniture stalls, which were more like shops, the stalls off the main street which sold similar looking dresses/sweaters/sweatshirts, the food section...I kept thinking of it like a fair because of all crowds and the food. The art and the crafts were much better though. I hope to make it back to do a little Christmas shopping, but we will see how the time goes. It is rapidly slipping away and I still have a lot to do.Early to bed
I think we walked for about 5 hours straight - I was too afraid to sit down near the end of the day because I was afraid I wouldn't be able to get up again. I was in bed by about 8:15 with a Dr Watson and Mr Holmes, never having read all of their adventures consecutively. They await me patiently as I finish this particular entry.
I don't have photos of my tartelette with poached egg and Hollandaise sauce (which turned out a strange gray color - I will have to ask the chefs why it looks so weird) because I accidentally washed the memory stick adaptor for my camera with my laundry. The Hollandaise didn't split! Cause for a mental happy dance even though it was a little thin, except still wondering about the color...photos later, once I manage to get things sorted out. Late start tomorrow - Holmes and Watson are calling me, so I must go.
So until next time, may you enjoy your little successes as much as I have enjoyed mine.
Friday, October 28, 2011
#47 - The nightmare before the Student Event (and brrr!!!!)
(Note: This was written over a course of several days so the change in tenses is entirely accurate, even if possibly grammatically incorrect.
Teamwork
Part of the Superior Cuisine course is to put on a Student Event dinner - I think I may have mentioned this before...
As much as the event is about the food, it is also about our ability to work as a team. (Personally I have a suspicion that it's also a clever piece of marketing for those students who haven't yet decided whether they will continue on to Superior Cuisine...) It's a fast sell out -where else can you have a multi - course meal for £15, which includes canapes, a cocktail (champagne?), a glass of red and white wine each and petit fours?
There are 2 dinner events each term - one by the 2 groups containing the Grand Diplome students ("GDs") (and a few other students to round out the complement, if there are fewer than 20 Grand Diplomes, as in our case), the other dinner by the remaining groups of students in Superior Cuisine. There is a rivalry which becomes apparent during the discussion over the breads and dessert planning session, mainly because the GDs want to take advantage of having learned more complicated things in Patisserie than the desserts taught in the Cuisine courses. We will see on Thursday night whether we over reached or whether we calculated our abilities well.
On Wednesday morning we will start our mise en place, then we cook from 12noon on Thursday until 6pm (or so says our schedule). Given that dinner starts at 7:30pm, we will be plating / serving our desserts around 9 / 9:30pm. Then there's clean down, possibly a mini-debrief (I've forgotten, it's somewhere on the schedule) then people will retire to the pub for a drink or ten.
***After the event...***
Our group is lucky - we don't have class until noon tomorrow(although we started Thursday with a demonstration). The other group has their first planning class for their entremets (the design your own dessert) which we had a the Saturday before last. It has definitely put a damper on their anticipation for drinks at the pub as they will need to be awake quite early. The school's rationale is that this is a small taste of what it might be like to work in a restaurant. According to Chef FJ, the day we did lobster was a small taste as well. Someone tole me we finished an hour late. Time flies when you're having fun, I guess. I thought we finished an hour earlier - so much for thinking we had been more organized than the other groups. There has been some consideration as to whether they remove one of the dishes from that particular class. I seem to remember that when we were in basic, the Superior group ran quite late - and the reason I remember this is because it was a day when we had to do puff pastry (Day 1 of the allumettes de fromage, I think). Hmmm, same kitchen as well, now that I think of it.
The weekend just past
So the whole point of this narrative safari is: we spent the weekend playing with food. Perhaps it doesn't sound serious when I say play, but that's what it felt like. Saturday started quite late - we had all had a fairly big week and we had to try out a couple of things. We had a few ingredients we didn't have enough of and we couldn't find it at the store, so we had to make a substitution. It never occurred to us that we wouldn't be able to find more icing sugar (aka confectioners sugar aka powdered sugar) when there were 3 stores within walking distance. So my friands (aka finaciers) seemed a bit odd - not what we remembered. Then TN tried her hand at them since she is slated to make them on Thursday. One of the guys who came a bit later brought the correct sugar, but there was still something not quite right. My suggestion was that it might be a result of us not using the correct moulds because we don't have them. Hopefully that is the case because we are running out of time.
We also had a try at the tea-scented macaroons. Um, no - they didn't work. Something wasn't quite right, so we ended up scrapping that idea and doing a variation of it (I think the tea is going to go into the filling, rather than the biscuit part). See right for practice photos.
Sadler Wells
The baby pears were poached and prepared for the next day. I'm not sure what else we did, besides discuss, plan, bake (a bit) - I had to go because I had plans to go see the Birmingham Royal Ballet at Sadler Wells Theatre. The Sadler Wells had been on my list - part of the whole ballet revival in the UK and all that.
I went with one of the girls from my group, AM (from Argentina). She had been to see Swan Lake (Royal Ballet?) before, so hadn't had much exposure to ballet. This was one I hadn't seen before: La Fille Mal Gardee. It's a light, fluffy, old-fashioned ballet - the story is quite clear from the dancing. It's a problem I find with more modern ballets - quite often they don't have a story, in which case a person who hasn't had enough exposure to see and appreciate the nuances in technique might find it boring.
The Sadler Wells is quite a different atmosphere from Covent Garden. For one thing, it's not as opulent - to be expected, I think. In some ways it's a smaller and more intimate space - closer in terms of width and you end up looking down at the stage so that you can see the patterns much more easily. The company has its own orchestra who tours with them. The conductor (leader?) was sensitive to the dancers and could cue the music accurately enough to have the orchestra end with the dancer's last flourish after a variation - something which can lend a bit to the performance and sometimes help to disguise timing that is slightly off.
It was quite sweet to have the couple on my left discussing the performance between themselves. AM enjoyed herself as well and after the fiasco of getting to the theatre (she had a problem with the trains so we watched the first act on the screen, by the bar) it was pretty much smooth sailing for the rest of the night. We went for a late dinner down by Tottenham Court Road on a little street whose name I always forget. Then it was home to bed. She was ready to go out for a little boogie, but I had to meet my group on Sunday. We were going to try the plated dessert as well as have another run at the macaroons and GL had a couple of things he wanted to try with the bread.
I overslept and got there a bit late, but I arrived with supplies. The others got the bread started, I wrote down a couple of recipes and I can't remember what else I did. Is it possible I did nothing? No...I remember being in the kitchen quite a bit. At some point we all had to get lunch - dim sum at a place down the street...then back to cooking, although by then we were all ready just to lie down and have a nap. I believe someone made that suggestion, only to be teased mercilessly by the rest of us for his choice of words (something about sleeping with several people).
So this was Sunday. Again I had to leave - I was supposed to have dinner with a friend. I'm not sure what was going on with the transportation this weekend - I arrived at her house almost an hour after I wanted to be there. Luckily for me she had already cooked so we could just sit down, chat and eat once I had settled in. My contribution to dinner: roasted red, yellow and orange bell peppers, marinated in olive oil, garlic and some salt (see the last post).
Dinner finished, LM and I had a chat about various things, then she showed me a couple of bits of a show - I think it's called Top Chef - Just Desserts - or something like that. Then I had to go home and go to bed because I had class at 8am on Monday.
Bread, more bread and still, more bread
Monday morning almost didn't start well. I remember waking up and thinking it odd that my alarm hadn't gone off. Except...it had been going off for almost an hour by the time I woke up. Somehow I managed to rush out of bed, finish packing my bag and get to school within 10 minutes or so. Got up to the boulangerie - chef CB had started, but not by much, thank goodness.
Then it was back to business as usual. He told us to time ourselves so that we could plan our times for the final exam. We all forgot when we put the brioches in the ovens, but hopefully we will remember that for tomorrow. My brioche had a few problems, but I think I know what they are. Tuesday morning is an opportunity to try again.
Bread went on until 2pm. We had an early break because there were things which needed to rest (like the baguette dough). Lunch was a ciabatta roll, which was delicious. We all ended up shaping 2 baguettes (Chef made the dough) - I gave one to Michael and Rufus, but I took the other one home and had it for my 2nd dinner with smoked salmon and cream cheese. Yes, I said 2nd dinner - the 1st dinner was leftover risotto from last night (thanks, LM!) with some marinated roasted peppers, a little fish and some chilli. The chilli didn't go with the risotto, so that was my bad. I had to wake myself back up to get ready for bed - I kind of passed out for a couple of hours on the sofa right after dinner. I really wanted to go to bed but it was something like 7pm - sad...
There was a restaurant dessert demo after breads, before I got to go home. I wish we'd had it before our entremets class - there are so many things I could have done better but just didn't know (or rather, I'd forgotten them). There was a fire drill right before the end of class...so I took the opportunity to take a photo of us going back to class...
Tuesday was one of my favorite days, mainly because I looovvvveee pain au chocolat. We had made the dough the day before and let it rest overnight. I had mixed the flour (half soft, half strong). Maybe we all know how to handle our dough better, maybe it's something else. For whatever reason, everyone agreed that this was a much better tasting croissant and pain au chocolat than those that we did in Intermediate (only just over 3 months ago now...) It's just so hard to beat the gooey, flaky goodness of a pain au chocolat fresh out of the oven. It leaves crumbs absolutely everywhere but is completely worth the extra clean down. Besides, it gave us something to do while we were waiting for various things (like the brioche attempt #2 to prove).
We also finished off a couple of different types of bread, among them our hedgehog (aka Pain Surprise).
We had to cut off the top of the bread, cut out the middle in one piece, slice the piece into thin discs of bread and make them into sandwiches. I had taken in some of my favorite sandwich fillings because I'm not a huge fan of salami (school supplied salami, ham and smoked salmon). I managed to get enough slices for 4 layers of sandwiches, then clapped the lid back on. My hedgehog supplied several people with dinner (he went to some friends the next night as dinner).
I have to admit that that night I just wanted lots of salad as we had already sampled Chef CB's hedgehog in class (with a glass of wine, for those who wanted some).
Wednesday was preparation for the Superior Cuisine event - doing the preparations and such. It was all starting to come together from the sound of things. I had unfortunately overslept - thank goodness ML called me to see where I was. I arrived there soon after and managed to get most of what needed to get done, done. There was a bit of unexpected (like burning the lemon juice off altogether because I was in a hurry and turned the burner up high, then forgot about it...whoops!)
We also had a demo for class, but didn't actually end up cooking food (as opposed to dessert) so when I went home, I ended up using the rest of the puff pastry in my fridge along with the poached pears and syrup from last week. SH, who was taking the hedgehog, loves poached pears and I needed the space in the fridge. I used the scraps to make palmiers with some caramelized madamia nuts as well - so it worked out for everyone. The only bad thing is that my oven is so uneven (gas flame, unevenly distributed) that it overcooked my palmiers a bit and killed the bread I was trying to bake with what was leftover from class.
The Event
Today was the Event. I have to say that when I saw the plates, I was impressed by what everyone had achieved. I can't believe how far we have come in a few short months (and we're still just under half way through this portion of our course). I am too tired to write too much about all the food, but here are the photos. I will add what the dishes are later, but for now...
So this is our week so far. Class tomorrow from 12 - 9pm, then I think I will come home and sleep a long time. Nothing but sleep and coffee on Saturday, possibly. Can't face being on my feet for long - didn't dare sit down after 6pm tonight for fear that if I sat, I wouldn't get back up again. Feet are protesting the unaccustomed amount of standing, walking and running they did around the kitchens and up and down the stairs.
Any errors are entirely the result of exhaustion and being unable to see straight. I hope you enjoyed the photos. I definitely enjoyed the food!
So until next time, may you feel and be rested.
Teamwork
Part of the Superior Cuisine course is to put on a Student Event dinner - I think I may have mentioned this before...
As much as the event is about the food, it is also about our ability to work as a team. (Personally I have a suspicion that it's also a clever piece of marketing for those students who haven't yet decided whether they will continue on to Superior Cuisine...) It's a fast sell out -where else can you have a multi - course meal for £15, which includes canapes, a cocktail (champagne?), a glass of red and white wine each and petit fours?
There are 2 dinner events each term - one by the 2 groups containing the Grand Diplome students ("GDs") (and a few other students to round out the complement, if there are fewer than 20 Grand Diplomes, as in our case), the other dinner by the remaining groups of students in Superior Cuisine. There is a rivalry which becomes apparent during the discussion over the breads and dessert planning session, mainly because the GDs want to take advantage of having learned more complicated things in Patisserie than the desserts taught in the Cuisine courses. We will see on Thursday night whether we over reached or whether we calculated our abilities well.
On Wednesday morning we will start our mise en place, then we cook from 12noon on Thursday until 6pm (or so says our schedule). Given that dinner starts at 7:30pm, we will be plating / serving our desserts around 9 / 9:30pm. Then there's clean down, possibly a mini-debrief (I've forgotten, it's somewhere on the schedule) then people will retire to the pub for a drink or ten.
***After the event...***
Our group is lucky - we don't have class until noon tomorrow(although we started Thursday with a demonstration). The other group has their first planning class for their entremets (the design your own dessert) which we had a the Saturday before last. It has definitely put a damper on their anticipation for drinks at the pub as they will need to be awake quite early. The school's rationale is that this is a small taste of what it might be like to work in a restaurant. According to Chef FJ, the day we did lobster was a small taste as well. Someone tole me we finished an hour late. Time flies when you're having fun, I guess. I thought we finished an hour earlier - so much for thinking we had been more organized than the other groups. There has been some consideration as to whether they remove one of the dishes from that particular class. I seem to remember that when we were in basic, the Superior group ran quite late - and the reason I remember this is because it was a day when we had to do puff pastry (Day 1 of the allumettes de fromage, I think). Hmmm, same kitchen as well, now that I think of it.
The weekend just past
 |
| Trying out various ways to plate dessert |
So the whole point of this narrative safari is: we spent the weekend playing with food. Perhaps it doesn't sound serious when I say play, but that's what it felt like. Saturday started quite late - we had all had a fairly big week and we had to try out a couple of things. We had a few ingredients we didn't have enough of and we couldn't find it at the store, so we had to make a substitution. It never occurred to us that we wouldn't be able to find more icing sugar (aka confectioners sugar aka powdered sugar) when there were 3 stores within walking distance. So my friands (aka finaciers) seemed a bit odd - not what we remembered. Then TN tried her hand at them since she is slated to make them on Thursday. One of the guys who came a bit later brought the correct sugar, but there was still something not quite right. My suggestion was that it might be a result of us not using the correct moulds because we don't have them. Hopefully that is the case because we are running out of time.
We also had a try at the tea-scented macaroons. Um, no - they didn't work. Something wasn't quite right, so we ended up scrapping that idea and doing a variation of it (I think the tea is going to go into the filling, rather than the biscuit part). See right for practice photos.Sadler Wells
The baby pears were poached and prepared for the next day. I'm not sure what else we did, besides discuss, plan, bake (a bit) - I had to go because I had plans to go see the Birmingham Royal Ballet at Sadler Wells Theatre. The Sadler Wells had been on my list - part of the whole ballet revival in the UK and all that.
I went with one of the girls from my group, AM (from Argentina). She had been to see Swan Lake (Royal Ballet?) before, so hadn't had much exposure to ballet. This was one I hadn't seen before: La Fille Mal Gardee. It's a light, fluffy, old-fashioned ballet - the story is quite clear from the dancing. It's a problem I find with more modern ballets - quite often they don't have a story, in which case a person who hasn't had enough exposure to see and appreciate the nuances in technique might find it boring.
The Sadler Wells is quite a different atmosphere from Covent Garden. For one thing, it's not as opulent - to be expected, I think. In some ways it's a smaller and more intimate space - closer in terms of width and you end up looking down at the stage so that you can see the patterns much more easily. The company has its own orchestra who tours with them. The conductor (leader?) was sensitive to the dancers and could cue the music accurately enough to have the orchestra end with the dancer's last flourish after a variation - something which can lend a bit to the performance and sometimes help to disguise timing that is slightly off.
It was quite sweet to have the couple on my left discussing the performance between themselves. AM enjoyed herself as well and after the fiasco of getting to the theatre (she had a problem with the trains so we watched the first act on the screen, by the bar) it was pretty much smooth sailing for the rest of the night. We went for a late dinner down by Tottenham Court Road on a little street whose name I always forget. Then it was home to bed. She was ready to go out for a little boogie, but I had to meet my group on Sunday. We were going to try the plated dessert as well as have another run at the macaroons and GL had a couple of things he wanted to try with the bread.
I overslept and got there a bit late, but I arrived with supplies. The others got the bread started, I wrote down a couple of recipes and I can't remember what else I did. Is it possible I did nothing? No...I remember being in the kitchen quite a bit. At some point we all had to get lunch - dim sum at a place down the street...then back to cooking, although by then we were all ready just to lie down and have a nap. I believe someone made that suggestion, only to be teased mercilessly by the rest of us for his choice of words (something about sleeping with several people).
So this was Sunday. Again I had to leave - I was supposed to have dinner with a friend. I'm not sure what was going on with the transportation this weekend - I arrived at her house almost an hour after I wanted to be there. Luckily for me she had already cooked so we could just sit down, chat and eat once I had settled in. My contribution to dinner: roasted red, yellow and orange bell peppers, marinated in olive oil, garlic and some salt (see the last post).
Dinner finished, LM and I had a chat about various things, then she showed me a couple of bits of a show - I think it's called Top Chef - Just Desserts - or something like that. Then I had to go home and go to bed because I had class at 8am on Monday.
Bread, more bread and still, more bread
Monday morning almost didn't start well. I remember waking up and thinking it odd that my alarm hadn't gone off. Except...it had been going off for almost an hour by the time I woke up. Somehow I managed to rush out of bed, finish packing my bag and get to school within 10 minutes or so. Got up to the boulangerie - chef CB had started, but not by much, thank goodness.
Then it was back to business as usual. He told us to time ourselves so that we could plan our times for the final exam. We all forgot when we put the brioches in the ovens, but hopefully we will remember that for tomorrow. My brioche had a few problems, but I think I know what they are. Tuesday morning is an opportunity to try again.
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| Ciabatta and baguettes |
There was a restaurant dessert demo after breads, before I got to go home. I wish we'd had it before our entremets class - there are so many things I could have done better but just didn't know (or rather, I'd forgotten them). There was a fire drill right before the end of class...so I took the opportunity to take a photo of us going back to class... |
| Some of the other breads (Campagne, complet and more brioch) |
Tuesday was one of my favorite days, mainly because I looovvvveee pain au chocolat. We had made the dough the day before and let it rest overnight. I had mixed the flour (half soft, half strong). Maybe we all know how to handle our dough better, maybe it's something else. For whatever reason, everyone agreed that this was a much better tasting croissant and pain au chocolat than those that we did in Intermediate (only just over 3 months ago now...) It's just so hard to beat the gooey, flaky goodness of a pain au chocolat fresh out of the oven. It leaves crumbs absolutely everywhere but is completely worth the extra clean down. Besides, it gave us something to do while we were waiting for various things (like the brioche attempt #2 to prove).
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| It's all fun and games until someone loses an eye |
We also finished off a couple of different types of bread, among them our hedgehog (aka Pain Surprise).We had to cut off the top of the bread, cut out the middle in one piece, slice the piece into thin discs of bread and make them into sandwiches. I had taken in some of my favorite sandwich fillings because I'm not a huge fan of salami (school supplied salami, ham and smoked salmon). I managed to get enough slices for 4 layers of sandwiches, then clapped the lid back on. My hedgehog supplied several people with dinner (he went to some friends the next night as dinner).
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| Dinner - Tuesday |
I have to admit that that night I just wanted lots of salad as we had already sampled Chef CB's hedgehog in class (with a glass of wine, for those who wanted some).
Wednesday was preparation for the Superior Cuisine event - doing the preparations and such. It was all starting to come together from the sound of things. I had unfortunately overslept - thank goodness ML called me to see where I was. I arrived there soon after and managed to get most of what needed to get done, done. There was a bit of unexpected (like burning the lemon juice off altogether because I was in a hurry and turned the burner up high, then forgot about it...whoops!)
We also had a demo for class, but didn't actually end up cooking food (as opposed to dessert) so when I went home, I ended up using the rest of the puff pastry in my fridge along with the poached pears and syrup from last week. SH, who was taking the hedgehog, loves poached pears and I needed the space in the fridge. I used the scraps to make palmiers with some caramelized madamia nuts as well - so it worked out for everyone. The only bad thing is that my oven is so uneven (gas flame, unevenly distributed) that it overcooked my palmiers a bit and killed the bread I was trying to bake with what was leftover from class.The Event
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| Canapes |
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| Amuse bouche |
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| Starter - plating seared scallops |
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| Main - Partridge 2 ways |
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| Cheese course - brie de Meaux |
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| Plating the dessert trio |
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| Pear & Chestnut mousse entremet, poached Baby Pear and Armagnac Parfait |
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| Petit fours: Lemon Butter Logs, green Earl Grey tea Macaroons with salted caramel and Financiers |
So this is our week so far. Class tomorrow from 12 - 9pm, then I think I will come home and sleep a long time. Nothing but sleep and coffee on Saturday, possibly. Can't face being on my feet for long - didn't dare sit down after 6pm tonight for fear that if I sat, I wouldn't get back up again. Feet are protesting the unaccustomed amount of standing, walking and running they did around the kitchens and up and down the stairs.
Any errors are entirely the result of exhaustion and being unable to see straight. I hope you enjoyed the photos. I definitely enjoyed the food!
So until next time, may you feel and be rested.
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