Saturday, January 22, 2011


So I know I'm a bad blogger, it's Saturday and I didn't post yesterday. So tonight tons of pictures from this week, including, Tuesday's baking & pastries & both Thursday & Friday's American Regional, Mid-Atlantic. And yes the recipes too! Because not much happened today, went to work it was dead then got my phone fixed!!! The FB pictures are completely updated! Updating the blog! Then...homework. I like how I make that the last thing. I've got 6 journals to write for one class, Oy vey! I'll be writing those tomorrow after work & church. Tonight I have only one to write & study a little.

Baking and Pastries - Tuesday. I gave you most of the recipes, some I didn't have but if you still want them just ask me. It's a Classic Chocolate Mousse w/ Mango Sauce [both of which I made] topped with chocolate curls, a tulip batter crisp, with raspberries on the side. We all got to plate ours in a different creative way and I really Love how mine came out. Chef called it a tornado twist and it kind of is - hope you enjoy it too!

American Regional - Week 2, Mid-Atlantic Region. Let's start with Day 1, Thursday. There was Vichyssoise Soup, Waldorf Salad, Braised short ribs w/ [rice pilaf, glazed carrots &] sauteed swiss chard. A very tasty day. I did the Swiss Chard, it was interesting to make. Pictures at the end as always. Ohh and we were the FIRST to put out plates! WHOOP!

Day 1 Recipes:
Vichyssoise Soup -served cold
Leeks 3 cups
Butter 1/4 cup
Onions (1/2in dice) 1/2 cup
Potatoes (1/2 in dice) 2 cups
Chicken Stock 3 cups
Salt/Pepper To taste
Milk 3/4 cup
Heavy Cream 1 cup
Chives, snip at angle 1/3 cup

Waldorf Salad
Apples, Julienne 3 cups
Lemon Juice 1 Tbsp
Celery, Julienne 1 cup
Walnuts, chop & toast 1/2 cup
Mayonnaise 1/4 cup

Braised Short Ribs
Beef short ribs 3 lbs
Salt/pepper To taste
Flour As needed
Vegetable Oil 1/4 cup
Onions (1/2in dice) 1 1/2 cups
Carrots (1/2 in dice) 3/4 cup (peeled)
Celery (1/2in dice) 1/4 cup
Garlic, minced 1 tsp
All Purpose Flour 2 Tbsp
Tomato (1/2in dice) 1/2 cup (peeled & seeded)
Dry red wine 1 1/2 cups
Beef Stock 2 cups
Thyme leaves, chop 1 Tbsp
Rosemary, chop 1 tsp
Bay leaves 2
Tomato paste 1 tsp

Sauteed Swiss Chard (pictured above)
Spinach leaves 6 cups
Swiss Chard 6 cups
Olive Oil 2 Tbsp
Onion, minced 1/4 cup
Garlic, minced 1 Tbsp
Butter 4 Tbsp
Salt/pepper To taste

Week 2, Day 2 Mid-Atlantic. This was a pretty awesome day as well, we were the 2nd team to produce plates this time but still better than last! I took on making the meat product this week which was "Shaker style" Turkey, it came out good. Although I mistakenly began frying it rather than simmering it, oops! Either way it was still juicy and DEEELicious! Today we made, Navy Bean Soup, Egg, cucumber, & tomato salad, the "Shaker style" Turkey and that was platted with croquette potatoes, [spaghetti squash & green beans].

Navy Bean Soup
Navy beans 3 1/4 cup (MUST soak 24 hours)
Bacon (1/4 dice) 1/4 cup
Carrot (1/4 dice) 1 cup
Celery (1/4 dice) 1 cup
Onions (1/4 dice) 1 1/2 cups
Garlic, minced 1 Tbsp
Sage, chop 1/2 tsp
Chicken Stock 3 cups
Smoked Ham Hock 1
Chives, minced 1 Tbsp

Egg, Cucumber & Tomato Salad
Black pepper 1/2 tsp
Salt 1/8 tsp
Garlic, minced 1 Tbsp
Olive oil 3 Tbsp
Red wine vinegar 1 Tbsp
Lemon juice 1 Tbsp
Green onion, (1/4 dice) 1/4 cup
Hard boiled egg 4
Celery (1/4 dice) 1/2 cup
Cucumber (1/4 dice) 1/2 cup (peeled & seeded)
Radish, sliced 6
Bibb lettuce, chiffon 1
Tomato, sliced thin 2

"Shaker style" Turkey
Turkey Cutlets 8 (1/4in thick)
Salt/blk pep To taste
Vegetable oil As needed
Shallot (1/4 dice) 1 Tbsp
Dry white wine 1/2 cup
Brown stock 1 1/4 cups
Tomato 1 cup
Parsley, chop 1 Tbsp

Croquette Potatoes (pictured above)
Potatoes 16 oz (1lbs)
Egg yolk 1 yolk
Butter 1 oz
Salt/white pep To taste
Flour 4 oz
Bread crumbs 5 oz
Whole egg 2

-Bon Appetit

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