The last chef we're discussing in class is Daniel Boulud. Our instructor met him through friends at his restaurant and she remembers that time fondly. She even said that he gave her a tour of the kitchen.
Our lunch for the class consisted of parmesan baskets with herbed goat cheese, wild mushroom and barley soup, spaghetti squash, alsatian potato gratin, marinated lamb chops with two sauces, grand aioli served with vegetables and shrimp, bacon wrapped belgian endives, waldorf salad and chocolate ginger pound cake with ice cream.
Our starters was the parmesan baskets and aioli with vegetables and shrimp. The parmesan baskets were easy, mild and tasted great. The grand aioli is basically homemade mayonnaise but done a little differently then just mixing some oil into your egg yolks. Garlic cooked in water until soft and you also poach an egg (the whites are set but the yolk isn't) and then add everything to the blender and drizzle in the oil. So a little different but this also is nothing like a mayo I've made and definitely better than the bottled stuff. We also had some potatoes, carrots, asparagus, lettuce, mushrooms and shrimp to dip into the aioli and it was really good.
Next, we had the wild mushroom barely soup and waldorf salad. Everyone though the mushroom barley soup was great. Mild yet flavorful and different then your regular chicken soup. And the waldorf salad was supposed to be the original recipe since it's had some changes. It was really good and I'll definitely be making it as well as the soup.
Our main dishes was lamb chop with a yogurt sauce and a spicy tomato sauce, spaghetti squash, potato gratin and bacon wrapped endive. The lamb was very good with the sauces and the spices used. The spaghetti squash was different from how I've prepared it in the past. It didn't look all that appealing though but it tasted very good. The bacon wrapped endives was usual and basically tasted like wilted lettuce with bacon so it wasn't the greatest but it wasn't horrible either. The potato gratin had some sauteed vegetables in the layers of potatoes along with some bacon. This gratin didn't use milk, cream an cheese either. It just had some chicken stock instead.
For dessert we had a chocolate ginger pound cake dusted with powdered sugar and ice cream. Both were really very good and I believe everyone really liked it.
Our 6 week chef series ended on a high note. I learned a lot and cooked with some really nice people. Can't wait for more classes next year.
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