Veal Blanquette, Veal Cordon Bleu, Glazed Celeriac, Zucchini and Asparagus Saute, Risotto (4.5 out of 5)
We had a pretty good, busy day today. The veal blanquette is like a veal stew, and was the most complicated thing we made. Carl actually made that one. The veal cordon bleu was a team effort; it's just like chicken cordon bleu, so breaded, pan-fried thin pieces of veal stuffed with ham and cheese. Yum! The glazed celeriac turned out decently, as did the saute, which I did by myself. It always worries me when I do things like that alone because I tend to add a lot of garlic. Chef loves garlic too, and told me it was perfect, but on the verge too garlicky for some people. We cubed some ham and threw it in with the vegetables, and Chef loved that. Our half point off was because our risotto was too thick and not soft enough. I think it's because we made it too early and tried to hold it by covering it with foil, so it continued to cook.
Anyway, I have a busy night, plus I have to study, so I should end this here. I got some disappointing news about one of my classmates leaving the program, but I'll wait to post who it is until everybody knows. I'm very, very sad about it, though.