Lamb Stew, Glazed carrots, Salad Lyonnais, Pommes Anna, Rack of Lamb (5 out of 5!)
Today I worked with Ethan and Tim, just three of us. We had a pretty extensive menu planned for the day, so we blocked it out in 15 minute segments. By the third segment, we were pretty far ahead of schedule, so that was nice. We made Lamb Stew (Navarin de Agneau), which was basically braising lamb, adding some vegetables, and making egg noodles. Tim added bones to the stew, and we got points for building flavor. I made the noodles and cooked them; Ethan did the vegetables.
I made the pommes Anna, which is a sort of potato cake made from very thinly sliced potatoes and butter. It's delicious, but it was undercooked because someone turned an oven down. We didn't get points taken off because it wasn't us that did that. I prefer to make it in a pan, but we were trying a new method today. I will not be adopting this new method.
The salad was pretty good, actually. It was frisee lettuce, onions, homemade bacon, and croutons, with a poached egg on top. Tim made the vinaigrette and I did the rest of it. Apparently poaching an egg is difficult; no one ever sent me that memo. I've never had a problem poaching an egg.
Ethan made the glazed carrots, including tourneing them, which is a huge pain. While the lamb stew was braising, Tim threw in a couple of the racks of lamb that we frenched yesterday. I'm glad he did; none of the other teams got far enough ahead to do it. Now I have dinner for two for tonight- the rack of lamb as well as the stew. Yum.