Pictures!

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