Today we finally got to eat the confit we've been working on since Monday. Remember back when I was in Foundations III and I said the duck confit wasn't good enough to merit it taking four days to make? We must have done something different this time, because it really was great.
I made the tapenade, which is olives, capers, basil, garlic, and oil, blended. We ate it on crostinis and it was salty, salty goodness.
We also had a green salad and some fries. Those kids love their fries, I tell you what.
Thursday, April 8, 2010
Wednesday, April 7, 2010
Indian and Chinese
Today we made curry and some Chinese red chicken. I didn't work on the chicken dish, but it had dark soy sauce and a bunch of seasoning, not much else. They cooked the chicken in a Chinese sand pot on the stovetop and then reduced it to a glaze. It was delicious.
Our curry was great too, except the eggplant wasn't as fresh as it should have been. We had zucchini and chickpeas in it, both of which I love, and lots of onion, garlic, and ginger. The curry spice mix contains an insane amount of different spices, toasted and then ground. I can't even list them off the top of my head.
For some reason, my class has finally come together on the cleaning thing. It used to take us at least half an hour to clean, and now we can do it in ten minutes. I'm not sure if the chef just isn't as strict, or if we've become better at cleaning as we go, or we just aren't cooking as much stuff so we have fewer dishes. In any case, it's a good thing. We've gotten out on time every day so far!
Our curry was great too, except the eggplant wasn't as fresh as it should have been. We had zucchini and chickpeas in it, both of which I love, and lots of onion, garlic, and ginger. The curry spice mix contains an insane amount of different spices, toasted and then ground. I can't even list them off the top of my head.
For some reason, my class has finally come together on the cleaning thing. It used to take us at least half an hour to clean, and now we can do it in ten minutes. I'm not sure if the chef just isn't as strict, or if we've become better at cleaning as we go, or we just aren't cooking as much stuff so we have fewer dishes. In any case, it's a good thing. We've gotten out on time every day so far!
Tuesday, April 6, 2010
Duck, Carrots, Turnips, and Potatoes
Today we focused on bringing out the natural flavors in a dish. We made sauteed duck breasts, caramelized carrots and turnips, and potatoes seared and then cooked in chicken stock with some rosemary.
It was delicious. The caramelization we did today was a lot more subtle that what we've done in the past; we used way less sugar and just let the vegetables taste like themselves. Yum!
It was delicious. The caramelization we did today was a lot more subtle that what we've done in the past; we used way less sugar and just let the vegetables taste like themselves. Yum!
Monday, April 5, 2010
Cuisine Across Cultures
Today we started a new block, with American and Nevada Government (ugh) and Cuisine Across Cultures. This class seems like it's going to be fun. Today we just had a lecture and Chef let us make lunch, so we made roasted chicken, green bean casserole, french fries, and gravy. Corrinne and I did the chickens and the gravy, which were obviously great.
The best thing? I get out right after my cooking class instead of having to go to another lecture class. That was brutal last block.
The best thing? I get out right after my cooking class instead of having to go to another lecture class. That was brutal last block.
Wednesday, March 31, 2010
Volunteering at Quail Hollow Farm
Today my friend Rachel and I went to volunteer at Quail Hollow Farm. We started at 8 AM, which meant we had to leave Vegas a little before 7.
We got there and were immediately put to work picking spinach. Their spinach is amazing; the leaves are huge. After that we were moved to radishes, which I'm not a huge fan of, but they are super fun to pick. Then we cut some lettuce and some Swiss chard, which is a huge lettuce with bright multi-colored stems. Last, we cut some asparagus.
Then it was time to assemble the farm baskets. These are the baskets that the people who have a share in the farm get every week. They are huge! Not only did they contain what we picked, they also had carrots, two kinds of turnips, and several other kids of lettuce.
The farm itself is amazing. We got to play with baby goats, and I petted a couple of cute pigs. There were crazy birds everywhere; chickens, roosters, some mean-looking geese, and huge turkeys.
We were there for six hours in all, and it was so worth it. I would go back there to help again. Their Wednesdays are insane!
We got there and were immediately put to work picking spinach. Their spinach is amazing; the leaves are huge. After that we were moved to radishes, which I'm not a huge fan of, but they are super fun to pick. Then we cut some lettuce and some Swiss chard, which is a huge lettuce with bright multi-colored stems. Last, we cut some asparagus.
Then it was time to assemble the farm baskets. These are the baskets that the people who have a share in the farm get every week. They are huge! Not only did they contain what we picked, they also had carrots, two kinds of turnips, and several other kids of lettuce.
The farm itself is amazing. We got to play with baby goats, and I petted a couple of cute pigs. There were crazy birds everywhere; chickens, roosters, some mean-looking geese, and huge turkeys.
We were there for six hours in all, and it was so worth it. I would go back there to help again. Their Wednesdays are insane!
Tuesday, March 30, 2010
Organic Chicken for the Win
Alright, the chicken was good. It was damn good. We decided that organic is the way to go when we want a whole roasted chicken, which I actually do a lot.
For things like my shredded chicken tacos, I'll have to stick with the cheap stuff. It just makes sense when it's basically getting coated with cumin and lime juice. It would be nice if organic was more affordable, but at 400% or more of the cost of a factory farmed chicken, it just isn't.
Seriously, even the gravy was better. The stock I made from the bones was better.
Verdict: Organic is better, if you can afford it and you use all of the bird. It's not worth paying by the pound if you're going to throw away a pound of fat and bones.
If you're interested, the chicken I got was a Rosie's, which is from a farm called Petaluma Poultry. I enjoyed that because I once lived in Petaluma. It was one of the cheapest options for an organic chicken at Whole Foods, around $3.50 a pound, for $19 ish total. To put that into perspective, that will make at least three meals for the two of us, not to mention that I used the fat and the bones to make a pint of gravy and a quart of chicken stock that I feel like I basically got for free.
I think I'm going to go have some sauteed vegetables and gravy now. Yum.
For things like my shredded chicken tacos, I'll have to stick with the cheap stuff. It just makes sense when it's basically getting coated with cumin and lime juice. It would be nice if organic was more affordable, but at 400% or more of the cost of a factory farmed chicken, it just isn't.
Seriously, even the gravy was better. The stock I made from the bones was better.
Verdict: Organic is better, if you can afford it and you use all of the bird. It's not worth paying by the pound if you're going to throw away a pound of fat and bones.
If you're interested, the chicken I got was a Rosie's, which is from a farm called Petaluma Poultry. I enjoyed that because I once lived in Petaluma. It was one of the cheapest options for an organic chicken at Whole Foods, around $3.50 a pound, for $19 ish total. To put that into perspective, that will make at least three meals for the two of us, not to mention that I used the fat and the bones to make a pint of gravy and a quart of chicken stock that I feel like I basically got for free.
I think I'm going to go have some sauteed vegetables and gravy now. Yum.
Monday, March 29, 2010
Organic vs. Factory Farm
I just bought an organic chicken that cost me a shade over $19. It was just under five pounds.
Of course, I'll let you know how it turns out, but it better be damn good for costing five times as much as a "regular" chicken costs (two whole chickens for $7).
We'll see if I can get one cheaper at the farm on Wednesday.
Of course, I'll let you know how it turns out, but it better be damn good for costing five times as much as a "regular" chicken costs (two whole chickens for $7).
We'll see if I can get one cheaper at the farm on Wednesday.
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