If you are a fan of Seinfeld, you would understand the heading. So last night was soup night for us folks in Culinary Arts 107. I sometime feel that I am in a Seinfeld episode when in the kitchen.
Consommé was for Annette and I. Our teacher Chef Emi, said in the beginning of class it was one of the hardest soups to make for clarity. Wikipedia says “consommé has maintained its place as one of the most highly regarded and appreciated soups in the world.” I felt like that last night. Ours tasted pretty darn good with all the mirepoix, that Annette through into the stock. We included carrot, celery, shallots and a little garlic for the heck of it, ground chicken, and then let it simmer for like hours, strained it a few times and voila, consommé!
I spent forever fighting with the pasta dough maker. The dough was perfect! One of the nicest dough’s I have made for pasta, the pasta maker destroyed it. But in the end 10 lovely shrimp, mushroom, prosciutto stuffed dough were ready for the pot, a nice creamy parmesan and wine sauce and some lovely steamed asparagus topped the dish off. Very Spring entrée. Making this dish last night makes me want to try it again on a slower pace, and get the dough right. I think the kids just might like it.
Dessert was a mess. The mousse kept weeping. Seriously, tasted good, but it kept melting. Next time a little gelatin will be added for firmness. Some fancy orange liqueur whipped cream for a topping. Need to work on the design, was in a hurry to get it plated for presentation. Ninety minutes is not a lot of time, to get all you planned done, but we did it again. Thank God, for finding Annette to be my partner; and of course a lot of hoping and praying along the way helps.
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