Nutrition and Healthy Cuisine - The Final

I am so happy that this unit is over. It has been a intense three weeks and I am so ready for a change. I decided to stay up and watch Top Chef even though I planned to be in the kitchen by 6. I got completely hooked when I found out one of the teams was doing a orange and asparagus salad! That's what I was doing for my salad. (A bit different caliber though.) Well, their salad was not received too well by the judges. Was this an omen? Should I make a last minute recipe change? I almost called my friend Jackie, who is a die hard Top Chef fan for a consult.
"Go to bed" I heard my inner voice of reason say. I listened. Besides I wasn't planning on having my salad become a sexual experience like the Top Chefs did.

Despite all my angst, the final went well. I was pleased with my Asparagus and Orange salad which was very well received by Chef.
I blanched the asparagus then chilled them in the dressing until they were nice and cold. The dressing consisted of reduced orange juice, thickened with an arrow root slurry, a mixture of balsamic and sherry wine vinegar, shallots and just a little olive oil.
I had to watch those calories!
It was refreshing and flavorful.

My main course was a simple saute of chicken scallops with sauteed mushrooms and a wine, shallot and stock reduction. I would have liked just a little butter in there but with a rich chicken stock and a splash of lemon, the flavor was great. Very clean. I attempted to tourne ( a cut that makes a seven equal sided football shape) new potatoes. They looked pretty darn good until I sauteed them in the glace de volaille and they lost their sharp edges. Oh well live and learn. Chef liked my flavors, appreciated my attempt at tourneing a potato and loved my salad.
I kept the calorie count at just over 500. (If Ryan's calculations are correct.)

Tomorrow we say good bye to Chef Parker for a couple weeks and began our unit in Baking and Pastry with Chef Thomas.
I'm so excited...in just a few short weeks I'll be a pastry angel! I hope.

Goodnight

Garde Manger - Sandwiches

It seems to makes sense that a sandwich was invented for convenience. You have your meat and vegetables between two slices of bread, no plate no mess, and you can use your hands. Genius.
Every country seems to have their own version of the so called sandwich, even before it was officially called a sandwich. Whether it is a roll, bread or flat bread, a tortilla, egg roll or phyllo dough - something is sandwiching together something scrumptious
As the story goes, at least the version in our Garde Manager Book, the infamous gambler, John Montague, the fourth Earl of Sandwich. (1718-17920), refused to leave the gaming tables because he didn't want to break his winning streak. He asked that some bread filled with meat be brought to him and the rage for sandwiches was born. The rest, as they say, is history. Take it away Dagwood.


We all prepped the fixings and set up stations for Club, Grilled Salmon BLT, Reuben and Duck Confit with Apples and Brie sandwiches. How's that for breakfast!

We also made up some different garnishes such as shoestring fries and assorted vegetables chips. It was so fun going from station to station making up these great sandwiches.
I began with a Reuben. This made me think of my Mom. I think it's her favorite sandwich. I would say that it is her favorite but if I'm wrong I'll hear about it. Then I moved on the the club and the Salmon BLT. I finished with the Roasted Duck Confit with Apples and Brie. I was too full to eat this so after gorging a bit on just the filling I brought the leftovers home.
Eric was happy with his duck dinner sandwich.
After my sandwich binge, I came home and went for a long run. I know that there is leftover duck confit in the refrigerator at school.

Goodnight.