The class was full. 17 of us at a long table. We were handed out a "recipe" book, aprons and "side towels". Then the instructor, Sandra McLean began telling us about the class. Then we got up and took our places. There were 4 stainless steel tables, each with cutting boards, knives (both paring and chef's), and a comis chef (Lee) helping out. We stood expectantly. Then Sandra began by showing us knife skills ... supremes of oranges, potatoes, onions, carrots, garlic, tomatoes and broccoli. She emphasized hand and finger placement, the importance of squaring round things before cutting, and evenness of cuts. Then she moved on to the difference between woody herbs (most likely perennials, and oily) and annual water based herbs. The woody herbs, like thyme and rosemary can be used dried and can go in the cooking process early. The others, like basil and parsley and cilantro, have to go in at the last moment because their flavors are water based. We were preparing the following things: soup (with the onions, tomatoes, carrots, garlic, and potatoes), diced potatoes with persillade (garlic and parsley), broccoli, lamb chops with 4 different herbed butters, salads with 4 different dressings and four desserts.(
- herbed butters:
- parsley rosemary and shallots
- mustard, parsley and thyme
- lemon, parsley
- horseradish
- vinaigarettes:
- classic
- lemon cream
- creamy shallot
- mustard
- desserts:
- sliced oranges with Grand Marnier
- blueberries with maple cream
- raspberries in port wine
- strawberries in red wine
The potatoes and broccoli had to be blanched, shocked in ice water (potatoes are optional at the shocking), dried then cooked. The chops had to be pulled from the fridge, then dried, then salted and peppered. The chops had to go into a pan that was very hot, and they couldn't touch each other. The salad dressings had to be whisked and whisked slowly with the drizzled in olive oil. The desserts had to be made, then refrigerated. The herbed butters had to be prepared, then rolled in wax paper, then refrigerated.
After many hours we were finished. We looked back at the long table and the places were set up for us to eat. We feasted.
Then we were quizzed. "What is a mise en place?" "What should you do when cutting vegetables?" "What are the 5 rules of sauteeing?" Many questions.
The instruction was great. The food was divine. We were warned that tomorrow would be more difficult, and we should prepare by reading the assignment. We will be learning how to truss and roast chicken.
I will be taking pictures and not erasing them.
