Sunday, March 22, 2009
Saturday, March 14, 2009
Monday, March 09, 2009
News In Brief
1. Tomorrow is my final class, and Friday is my graduation.
2. Monday (a week from today), I leave for my internship at Farm in Bloomington, Indiana. I bought myself a new knife roll to celebrate.
3. When I get back I'm going to start working one day a week at the greenmarket for Rick's Picks.
4. Last week at USG I bought onions, carrots, and arugula.
That's all for now! Busy busy week getting ready for everything.
2. Monday (a week from today), I leave for my internship at Farm in Bloomington, Indiana. I bought myself a new knife roll to celebrate.
3. When I get back I'm going to start working one day a week at the greenmarket for Rick's Picks.
4. Last week at USG I bought onions, carrots, and arugula.
That's all for now! Busy busy week getting ready for everything.
Monday, March 02, 2009
Friday Night Fights
Friday night was my group's final dinner at school, and everything turned out great. Our seasonal, Eastern European-themed menu went over wonderfully with the diners, and, though we had our share of conflicts and panic moments, I think everybody left feeling positive and accomplished (albeit tired and achy). Photos and menu below.
Up again Saturday to do the marketing:
1 bag onions
5 lbs. carrots
1/2 lb. arugula
1 bunch mustard greens
1/2 lb. oyster mushrooms
4 Empire apples
Total spent: $22.50
Friday Night Menu:
Appetizer - tasting trio
Brussels sprout salad with Meyer lemon vinaigrette
Lima bean puree with rye cracker
Fig-onion compote
Soup
Dilled beet borscht with roasted garlic cream
Entree
Beer-braised seitan-stuffed cabbage with porcini sauce
Winter vegetable latke with arame caviar, kabocha mash
Dessert
Pear trifle with vanilla maple cashew cream
Cranberry-red wine reduction, almond lace cookie
Our dinner prep started Wednesday evening, when we made the brown stock for the borscht (which recipe I still haven't posted as promised, will do that soon), the seitan for the cabbage rolls, and the mushroom stock for the sauce.
For six hours Thursday, we got the majority of our prep done, saving only the cabbage roll assembly, latkes, brussels sprout salad, and trifle assembly for Friday afternoon. Progress was mostly smooth, though we had to do some last-minute cooking due to underestimated dessert quantities, and the entree was a real bear to plate. Everything was delicious. I'm so glad it's over.
No rest for the wicked, though - Tuesday is my final practical cooking exam, and Thursday and Friday I'm doing prep for my classmates' Friday Night Dinner to fulfil my last graduation requirement. So it will be another hectic week.
Tonight I'll practice my planned entree for the final: deconstructed tempeh curry (basically: pan-fried tempeh with coconut curry sauce), served with cinnamon/cardamom rice, kale with cumin and caramelized onions, roasted sweet potato garnish, and lemon-ginger pickled carrot garnish.
Up again Saturday to do the marketing:
1 bag onions
5 lbs. carrots
1/2 lb. arugula
1 bunch mustard greens
1/2 lb. oyster mushrooms
4 Empire apples
Total spent: $22.50
Friday Night Menu:
Appetizer - tasting trio
Brussels sprout salad with Meyer lemon vinaigrette
Lima bean puree with rye cracker
Fig-onion compote
Soup
Dilled beet borscht with roasted garlic cream
Entree
Beer-braised seitan-stuffed cabbage with porcini sauce
Winter vegetable latke with arame caviar, kabocha mash
Dessert
Pear trifle with vanilla maple cashew cream
Cranberry-red wine reduction, almond lace cookie
Our dinner prep started Wednesday evening, when we made the brown stock for the borscht (which recipe I still haven't posted as promised, will do that soon), the seitan for the cabbage rolls, and the mushroom stock for the sauce.
For six hours Thursday, we got the majority of our prep done, saving only the cabbage roll assembly, latkes, brussels sprout salad, and trifle assembly for Friday afternoon. Progress was mostly smooth, though we had to do some last-minute cooking due to underestimated dessert quantities, and the entree was a real bear to plate. Everything was delicious. I'm so glad it's over.
No rest for the wicked, though - Tuesday is my final practical cooking exam, and Thursday and Friday I'm doing prep for my classmates' Friday Night Dinner to fulfil my last graduation requirement. So it will be another hectic week.
Tonight I'll practice my planned entree for the final: deconstructed tempeh curry (basically: pan-fried tempeh with coconut curry sauce), served with cinnamon/cardamom rice, kale with cumin and caramelized onions, roasted sweet potato garnish, and lemon-ginger pickled carrot garnish.
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