Friday, January 27, 2012

Second Week of Classes

This week was great for classes.

On Monday, we prepped stocks and other items for the next day's class and practice knife skills.

It was a lot of fun.

Tuesday was great. We ran a banquet meal set up, with every class providing something.

My class provided the soup. White Bean Au Pistou. It was a delicious soup, starting with browning bacon, and sweating the celery, carrots and onions. Deglazing the pan with a bit of white wine, and adding tapioca flour. Adding 2 gallons of chicken stock, bringing to a boil. Salt, pepper and Worchestershire sauce to taste. Once a nice simmer is going and the beans a re soft, we added a little tomato pistou (a mix of tomatoes, garlic and basil) and used an immersion blender to thicken the soup a bit.

Topped with a sliced bagette crouton, a tomato-basil concasse and a freshly baked parmesan cheese crisp, it was very delicious. A nice hearty soup that is right for any occasion.

What a great week!

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