"Page 222 in your Garde Manger has the recipe on making your own bacon."
When Chef Emi said we are making our own bacon in this class my ears perked up. BACON!?! If you only knew the stories of bacon I have from the guys in my IT department of WHRO your ears would perk up to. So I volunteered to make the bacon in prep for our class five. Not that hard, or time consuming. I did want to play with the flavors a little of what I was adding but stuck to the core recipe given on page 222.
Class last night was a little tough for me. One because I was excited to get back into the kitchen but at the same time so nervous, that my creativity level went out the window. It was so bad with my designs of the salt dough forms. My cucumber cups were supposed to look like bluebells, instead looked like bluebells on drugs. The cucumber rose was also on drugs. My parmesan cheese cups were cute and I had an idea it would be nice to have two or three on a plate with different dips in it, or even have one filled with salad dressing and then place the cup in the middle of salad and then just break the cup open to dress the salad and then also have that extra texture crunch.
One really great thing that did happen yesterday was the SAVOR website finally went live! Please visit it when you have a chance at www.savorva.com . We also had to change around the facebook page as well so if you were friends or followers in the past please go onto facebook and friend us again, I know I will be happy to see your name as well as Chef Ellerbe will to.
Stay tuned for the International Cuisine disaster story. Classic French, knife cuts oh and let’s work on that nine course menu from a country of my choosing. OY!
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