The Final - Having my Ducks in a Row

What a day. I was in the kitchen at 6:00 am. Seven of us cooked today while our partners acted as assistants. They were only allowed to help with fetch and carry, and cleaning. Poor Dennis, I know I worked his butt of!! Thanks partner - it will be pay back tomorrow. We staggered our start time. Twenty minutes apart with each having 3 hours to cook and 20 minutes to serve.

I went off 6th. I was so nervous. Even though I had my timeline down to the last detail, my written packet all typed up and everything mised and ready to go, I still felt like I was going to get sick. I used to compete in triathlons and it kind of felt like race day.

Go. The difference between cooking and racing is that triathlons take forever and in the kitchen, time flies by.
I cannot believe how fast the three hours went. I kept to my timeline pretty well and stayed fairly focused. I did go over my time allowance by a few minutes, but I did get out all my dishes and received favorable critiques, despite a few problems. It was intense.

It's the closest I'll ever get to being a Top Chef

My food was eaten and critiqued so the pictures of my dishes above are from practice sessions.It gives you the idea.

I came home and took a nap. (More like passed out.) For dinner, I marinated some lamb loins to BBQ then served them with a little green sauce of mint, parsley, capers and anchovies left over from the other night, cous cous, and a tomato and cucumber salad with the leftover dressing and greens from my final today. My husband was pleasantly surprised and impressed that I made dinner. I told him that this meal felt like heating up TV dinner after what I did earlier
It's like taking a ski run on a double black diamond and after making your way down to the bottom you finish on a cruiser bunny run that feels effortless.

It was a Cherry on Top Ending for me.

Goodnight.

Trying to get my Ducks in a Row

Here is my menu for the final on Monday. I did a dry run on Thursday and went over my time by 30 minutes. I'm a bit nervous about that. I worked on a few things today then we all had to buff out the kitchen. The team competition tryouts are being held in our kitchen tomorrow morning. On Sunday I'll go back in and completely prep for Monday. I start at 7:4o and have 3 hours to cook and 1/2 hour to plate.


“Having your Ducks in a Row”



Amuse Bouche
Parmesan Pudding with essence of duck
served with a Fava Bean and Sweet Pea Sauce and
topped with a Crumbling of duck “quacklings.”


Warm Duck Confit Salad
Salad of mixed greens, roasted beets and pickled onions
topped with crispy Yukon gold potatoes and shredded duck confit,
dressed with a classic French vinaigrette, and
served with an onion, apple and brie croustade.


Duo of Duck
Roulade of Duck Breast wrapped in chard
served alongside a Duck Mousse and Wild Mushroom ravioli
with a Madeira Morel sauce and
garnished with a julienne of leeks and sautéed baby carrots.



“A Cherry on Top Ending”
Marsala sabayon with dried cherries and nougatine
served ice cream Sandwich- style
between two sablé biscuits and a fresh cherry sauce.

You guessed it. My theme is duck and I never want to eat it again!

Goodnight.

Gearing up for the Big Day

I have not quit school or disappeared. Just stressed. It is getting down to the wire. Only 5 more days of school left. I have had no time to replay this past week of regional fare because every waking minute is spent on working












on all the components of my final. My menu is set and has been approved by Chef. I made the entire meal for the Taylors on Saturday night and with a few critiques and tweaking they gave me a thumbs up. I'm trying to figure out how I can sneak Virginia into the kitchen to be my sous.

The Traina's have slipped off to Italy....can you believe it? In my greatest hour of need. If they only knew what they have been missing. They did get a preview before they left but what's that compared to gallivanting around Tuscany. They are probably sitting in a quaint piazza, drinking wonderful wine and eating delicious pasta as I write and cook and sweat.
Ciao you bums.

These next couple of days will be working on my timing and execution. I'll do a few practice runs in the next couple of days.
Check in tomorrow, I will have my final menu posted. I hope.
As for the blanks of this past week, I will fill them in soon.

Goodnight

Regionals Cuisines of the Americas - California and Hawaii

This is Jeremy. If you played the video of the "Tarte Tatin

Flip" posted on June 11th he was the one singing in the background. He sings quite a bit when he's in class. (A very nice voice I might add.) Since he tends to be absent frequently we all decided to give him a bad time, jokesters that we are, and not show up. We all met for coffee then strolled in late. We missed his speech but came in just in time to see him demo a grilled chicken for a "California Grilled Chicken Caesar Salad. We were trying to let him know that we don't want him to miss so much class but I don't think he even noticed we were late. (I couldn't get him to smile so maybe he did.) I was going to ask him about it the next day but he was absent again!! Jeremy what's up??? He is actually, like all night, working as a respiratory therapist so I'll go easy on him.
We just miss his singing when he's a no show.
Next he moved on to Hawaii and put together a little Teriyaki marinated chicken with some onions and pineapple that he steamed in a banana leaf packet.
Very nice.


We went on to make some Poke, which is an Ahi tuna dish, a Filipino Pork Adobe , Macadamia Nut encrusted Mahi Mahi, Cioppino, and a Cobb Salad. We each take on a dish and work in teams so you really only get to do one recipe.
You have to mosey around to check on what everyone else is doing to get a feel for all the dishes.

Our daily buffets are staring to be routine. People just start showing up at the door around 11:00 am..
I'm getting to know all the staff and students from the other classes.

Just when I'm getting to know everyone...

I'll be leaving. Countdown until our final begins. 12 days.

Goodnight.

Regional Cuisines of the Americas - Texas

BBQ Brisket or Bust.

This is what Texas is all about. Andrew began his demo with a Texan style creamed spinach then busted out with this slow cooked brisket that he and Chef put together the night before.

The thing about BBQ sauces is that nobody really likes to give out their recipe. Chef is no exception. He kind

of tells us. But leaves out a few details.

This brisket was everything it was supposed to be and more. I'm not sure how much of this was influenced by Andrew, but he did a darn good job of carving.

Andrew's spinach? What can I say. He sure is cute though!

We added to the array of Texan dishes by making a tortilla soup, Lone Star Chicken Fried Steak, and then had a chili cook off between Sergio, Nick, and myself.

Nick won.
I thought mine was better. Nick said I was a sore looser.

Goodnight ya'all

Regional Cusines of the Americas - Floribbean

I had never even heard of "Floribbean" cuisine before. Influences from the Caribbean Islands, Cuba and the gulf sate of southern Florida make up this unique cuisine. Tangy and spicy, many ingredients found in common Caribbean pantries have found there way into Southern American Cooking. Flavorful and colorful. Dennis was up once again to demo this regions cuisine. He lasted about five minutes before he splattered his jacket with marinade.That's why we call him Dirty D! He made a nice colorful marinade (as you can see by his jacket ) for a chicken that he served with a Floridian salsa. It was very tasty.


There has been a shift in the kitchen. What is different, is that now after the presentation, Chef does a brief demo, assigns us recipes, then basically turns us loose. He lets us know the timing of when he wants us to put up the buffet then kinda of just sits back and observes. Some might think he's not paying attention but I know he doesn't miss a thing.

Today was Chicken with a Ginger and Tamarind, Florida Shrimp Bigarrade with a Caribbean Ratatouille, Ginger-Rum Grilled Pineapple and a Key Lime Pie.



We are moving fast with the thought of putting together a menu for our final in the back of our minds. Many of us are staying after class to practice some recipes. Long and full days.



Goodnight.

Video Clip - Tarte Tatin

Here it is, my first official video post: Glen and I barely dodging a kitchen disaster.

We had to flip two pans of Apple Tarte Tartin. The first attempt did not go so well. This second video that I posted here caught the near miss of a perfectly executed flip.


We were pretty darn proud. It could have been a big mess! We were the only ones in the class that even wanted to attempt this feat.




Goodnight.

Regional Cuisine of the Americas - New Orleans

This is Lisa. She is kinda of our Mother Superior of the kitchen.

If it wasn't for her, who knows what our Garde Manger Banquet would have been like. We thank her for "The Binder" and keeping us on task!
It's a good thing that Lisa didn't go first in these regional presentations. She put on a heck of a show. Her power point presentation made mine look pretty pathetic. I'm happy to not have had to follow her. I also think she might have been a history teacher pre-cooking school. I stiffled an urge to get out some paper and start taking notes! Her presentation and demo was top notch.

How fun to have New Orleans, rich with history and influenced by so many cultures. African, Haitian, French and Spanish. A rich and wonderful cuisine.

She began by making Beignets. (been-yeahs) A delicious fried pastry made from a yeast dough, finished with a sprinkling of powdered sugar. A perfect start to the morning.

Next she put together a Shrimp Etoufee. Roughly translated, this word means smothered, stewed or braised. The dish began by sauteing the "trinity" which is green pepper, onion, and celery. She added to this some shrimp, creole seasonings and a little stock then served over Creole boiled rice, of course. Classic.

The killer ending was her Aunt Fanna Dana's Pecan Pie. The whole class had a little slice of heaven. It was the best pecan pie I have ever had.

The good news is, I have the recipe now!

It is too good to keep a secret so for you my faithful readers.....

Aunt Fanna Dana's Pecan Pie

4 eggs, slightly beaten

1 cup sugar

1 cup light corn syrup

1 1/2 -2 cups pecan halves

1 tsp vanilla

pinch of salt

1 unbaked pie shell

Mix ingredients together and pour into an unbaked pie shell. Bake at 400 for 10 minutes. Reduce temp to 325 and bake until the middle is set (about 50 minutes more) Let cool completely.
To serve: heat until warm and serve with vanilla ice cream.

Lisa claims it is as easy as pie. Thank you Lisa and thank you Aunt Fanna Dana.

After a quick demo in cooking a roux we all worked together to make a Chicken and Andouille Sausage Gumbo, Chicken and Sausage Jambalaya, Deep Fried Okra, and Red Beans and Rice.

This is the closest I have been to New Orleans yet. I would really love to take a trip there.
Ryan, can Foodbuzz plan a blogger dinner there?
WWDS (What would Doug say)
Goodnight.

Regional Cuisines of the Americas - The South

Fried chicken, grits, collard greens, black eyed peas are just a few of the south's favorite dishes. Dennis, my faithful and hardworking partner since baking and pastry was on stage this morning. He's a bit shy so we were all looking forward to hearing him talk. It has to be quiet and you have to be paying attention!

He's known in the kitchen as Dirty D. His chef's coat tells all. If there are dishes in the sink or work to be done, Dennis is all over it. Go say hi to him at Whole Foods in Cupertino in the bakery section. He'll hook you up with a sweet treat and you can see his sweet smile in person!

Dennis made crab cakes that were delicious!!

Laurie and I stayed after class yesterday and meticulously picked out the crab for him. (Your welcome Dennis.)

He also made some cornbread - skillet style and fried chicken. All the while exuding that Southern hospitality.

Great job partner.

Our day ccontinued with Fried Green tomatoes, Hush Puppies and BBQ Ribs slathered in a lip smacking, finger licking Bourbon Barbecue Sauce.

Y'all come back now!

Goodnight.

Regional Cuisines of the Americas - New England

New England Clambake

We've left Europe and landed in New England. Laurie gave her second presentation today with a few classics and one modern New England dish. She began by making a steamed brown bread. Baked in a coffee can type tin this bread was moist and sweet. I remember when my kids would make this in school around Thanksgiving time. They called it Indian Bread. A mixture of rye and wheat flour and cornmeal with a bit of buttermilk and molasses. Laurie reported today that basically if it is a recipe from New England it more than likely has molasses in it. Every time I took a picture of Laurie today she would shyly look down. Or maybe she was admiring how well her brown bread came out!

She also made some Boston Baked Beans (more molasses) that were creamy and sweet with a nice underlying flavor of bacon. She had started them over the weekend and finished them in class.

The last dish she did was a grilled halibut that she served over some grilled corn and grilled tomatillos. The original recipe was with heirloom tomatoes and lemon juice but since she was tomato less because of the recall she used grilled tomatillos. A nice substitute.

Bring on the lobsters. We then got down to the business of preparing Lobster Thermidor. There was no squealing when we murdered the lobsters, only cheering. Mutt and Jeff were in their element.

The thermidor was fantastic. The clambake a success. Even the lobster had fun.

Remember, this Bud's for you!

Goodnight.

Regional Cusine - France

Glen was Mr. Mise on Thursday afternoon. Organization was his middle name. He even got an early start (below) on reducing his wine sauce!

France is a monster of a country, gastronomically speaking, and Glen was a bit nervous to take it on. With over 22 regions, no other country in the world boasts as many sophisticated restaurants, unique local markets, produces as many different varietals of quality wines, or has such an immense wealth of regional specialties as France. With over 22 regions, the French have been perfecting the art of gastronomy long before we were even a country.

Take it away Glenn!! He was all business this morning as he gave us his presentation and demonstrated a very classic Bistro Menu.

He began with a wonderful Salade Frisee Aux Lardons Et Oeuf Poche, or Salad Lyonnaise as it is called. A nice light mustard vinaigrette over frisee lettuce with a sprinkling of bacon then topped with poached eggs. (perfectly poached I must add) It was wonderful. Next he pan seared some rib-eye steaks that he covered in caramelized shallots, finishing by roasting them off in the oven. He served the steaks with a Red Wine Jus. This was a bottle of wine reduced down "au sec" with a mixture of vegetable and herbs. Then he added a few cups of veal stock and reduced it down again. (I think he spent the night in the kitchen) He strained the final liquid serving the steaks on a pool of this flavorful au jus.

Of course the perfect accompan- iment, to this steak and classic salad would be Pommes Frites!

Awesome job Glenn. We were all quite happy to have arrived in France with such a lovely meal.

We continued our day by making Coquilles St. Jacques, which are scallops baked in a wonderful sauce with wine, cream and cheese.

Definitely not a low-cal dish. We also made a Coq Au Vin, the classic chicken dish braised in red wine. A Cassoulet, which is basically a layered dish of white beans, bacon, lamb, duck confit, chicken and sausage. A pheasant casserole which is absolutely fantastic. Another team made a French onion soup and last but not least, a Tarte Tatin. Sergio took a video of Glenn and I flipping this monster of an apple dessert. As soon as I get the copy I will post it. A fantastic replay of a near disaster. This apple tart is started stove top then finished in the oven. It is inverted onto a plate to serve. (The tricky part)

Oh, and one more thing. We had french dip sandwiches that Mel made with all the leftover roast beef from the day before.

I have got to stop eating like this!

Goodnight.

Regional Cuisine - England

Mookie did a quick turn around and presented again this
morning. Poor guy. He missed a week in Skills 3 due to an illness so he is making it up in the afternoon class right now. I wouldn't want to be him. Two presentations in one week and class from 7am until 6 pm. Mookie has moved up a few notches in my book. He even says "excuse me" now when he burps. He made a nice braised pork roast and some sauteed mushrooms. A little more action than his Sicily demo.

Chef took over and was quite animated today. It wasn't even Friday. Instead of being annoyed at my paparazzi interruptions he was encouraging me to take pictures. I think he had a bit of Sergio in him today. He began by making Welsh Rarebit. Basically a cheese fondue on top of brioche. Comfort food. I just needed some tomato soup.

He then encrusted a prime rib roast with salt and spices and put it in the oven to roast while we went in the kitchen and made Shepperd's pie, Irish lamb stew and Yorkshire pudding. I had never made any of these dishes before so it was quite a learning day for me. I especially liked the pudding, which was basically popover style muffins made with a batter that is added to the hot fat from the roast then baked. The roast was beautiful. Seemed we fed the whole school today. We did have plenty of roast beef left over for french dip sandwiches tomorrow. After all, tomorrow is France.

Goodnight.