In this class we went over the process of breading meat. We used dry bread crumbs, panko bread crumbs and we discussed using seeds. Our class was small due to bad weather so we had to drop one of the recipes from our menu and it involved pumpkins seeds.
We made cordon bleu chicken with noodles, breaded pork chops with green peppercorn sauce, shrimp croquettes and the usual staple of salad.
The shrimp croquettes were quite rich. First, you make a rue that is more like a wet pastry dough then the shrimp are poached in wine and pureed. Then you add the shrimp to the dough and some aromatics and cheese and make ping pong sized balls and fry them and serve them with a garlic mayo. They're really good.
Today, I worked on the breaded pork chops, noodles and green peppercorn sauce. Here's the finished pork with sauce on a sheet pan.
We also prepped some duck legs for duck confit. I've never used this method of cooking and it'll be fun to see how everything turns out. We got duck legs and duck fat for this dish. The legs were rubbed with salt and pepper and placed skin side down in a large pan. Additional aromatics such as gooseberries and bay leaf were added and the liquid duck fat was poured over the legs. The dish was placed in an oven around 220 degrees and roasted for several hours. Chef explained that after she pulls the legs from the oven she'll make sure the legs are completely covered with oil or fat and she'll put them in the refrigerator for a few weeks until our duck class where we'll finish the legs.
I got one picture of chef arranging the duck legs. Next, week is beef.
The shrimp croquettes were quite rich. First, you make a rue that is more like a wet pastry dough then the shrimp are poached in wine and pureed. Then you add the shrimp to the dough and some aromatics and cheese and make ping pong sized balls and fry them and serve them with a garlic mayo. They're really good.
Today, I worked on the breaded pork chops, noodles and green peppercorn sauce. Here's the finished pork with sauce on a sheet pan.
We also prepped some duck legs for duck confit. I've never used this method of cooking and it'll be fun to see how everything turns out. We got duck legs and duck fat for this dish. The legs were rubbed with salt and pepper and placed skin side down in a large pan. Additional aromatics such as gooseberries and bay leaf were added and the liquid duck fat was poured over the legs. The dish was placed in an oven around 220 degrees and roasted for several hours. Chef explained that after she pulls the legs from the oven she'll make sure the legs are completely covered with oil or fat and she'll put them in the refrigerator for a few weeks until our duck class where we'll finish the legs.
I got one picture of chef arranging the duck legs. Next, week is beef.
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