So this week is the 3rd week of class, and as promised, I'll talk as much about school as I can.
So this guy up here with the tall hat is Chef Steve, he's my teacher and a damn fine one at that. He has an amazing encyclopedia of food & wine knowledge in his brain, and he has a mad crazy passion for food. In his hand is a piece of calf's liver. A bit horrifying for some and to me, not something I'd hate but not something I'd crave for. This was served up on Monday. Oh I forgot to mention I have classes 3 days a week, Monday, Tuesday and Wednesday.
Back to the menu for Monday. We had to cook up a calf's liver on a bed of buttered spinach, topped up with bacon and French fried onions which is essentially onion rings and a sauce of veal jus. Those up top were made by Chef Steve. In regards to my dish, I accidently overcooked the liver as I have no idea how fast liver cooks but everything else was good according to the chef.
The 2nd thing on the menu on Monday was a grilled baby octopus with baby spinach and black olive salad with lemon vinaigrette. As above that is Chef Steve's not mine. Mine had tad bit undercooked octopi but again everything else was good. I have come to a conclusion that my weak point is my cooking of meats so I got to work on that!
As for Tuesday's lesson we had a herb crusted French rack of lamb served with ratatouille provence with a beautiful, delicious, glossy veal jus sauce flavored with the off-cuts of lamb, tomatoes and onions. I once again undercooked my lamb which was suppose to be MED-RARE but came out RARE... Other than that, it was a good day. The chef thought my ratatouille and the sauce and the herb crust was good, only the meat was a tad bit undercooked.
Oh... Did I mention that everyday is tiring? but worth being tired for. For once in my life, I'm enjoying studying.
very naise.. have linked you..
ReplyDeleteoh and use the option to post bigger pictures man.. i think you can go one size up and it will fit nicely.. the same width as your paragraphs..
ReplyDelete