Friday, October 7, 2011

6th Week - Beef

Top left corner: Baked Apple Top of plate: Salisbury Steak, wilted spinach, Roman flat bread, pepper steak covered in pan gravy, roasted potatoes, grilled asparagus, beef stroganoff on egg noodles with peas and carrots, and Chateaubriand with roasted peppers.

Today was beef day. We did not necessarily fabricate beef, because of time constraint and money. The teacher showed us how parts of the beef are fabricated. The thing that did not make me happy today was that we had to cut parts of our day out and some recipes, due to the fact that some students signed up for an event that they had to leave at three for. I'm sorry, but I payed to go to class and learn. Not to rush and accommodate others for lack of commonsense. Students should not be allowed to sign up for events that occur during class time. It is not fair to the other students that come to learn. I do believe that going to events are good for learning experience, but not when you ruin class time for others. I had to get on my soap box, because it is something I strongly believe in. We were supposed to have a knife test today, but it didn't happen.

Team 1 : Pepper Steak, Risotto Radicchio, Grilled Asparagus, (Roasted Potatoes).
The pepper steak was good. The Grilled Asparagus was wonderful. Chef said it was spot on. Yeay! We did not make the risotto radicchio. Instead we made roasted potatoes, because of us cutting class short.

Team 2: Chateaubriand, Chateau Potatoes, Bearnaise Sauce, (Tourned Root Vegetables).
The Chateaubriand was so tender and flavorful. Yum! The teacher made a comment about what happened to the tourned vegetables and the chateau potatoes. Well, we did not have our knife cut test to give the group the potatoes, and they didn't have time to make them in the shape requested.

Team 3: Beef Stroganoff, Buttered Egg Noodles, Peas and Carrots.
The Stroganoff was wonderful. The only time I can remember eating something close to this was when my grandpa made it.

Team 4: Aunt Ruthies' Pot Roast, Roman Flat Bread (Finally came out right), Baked Apples.
Because of the time it took to make Pot Roast we did not get to eat it today, but we will next week. The flat bread came out right today. Along with not having time to let it rise the previous times, they were also stretching the product out to thin on the sheet pan. So, today they doubled the recipe and gave it plenty of time to rise. The baked apple was good. I had never had a baked apple served to me in tack with the core taken out stuffed with raisins and a batter. The only thing I would have done different would have either not served it in a small ramekin like bowl, or maybe have mixed cut apple slices in the raisin batter and baked that in a bowl.

Team 5: Salisbury Steak, Broiled Tomatoes, Wilted Spinach.
Well, I have never really had Salisbury steak, but it looked like a meatloaf patty. Not a huge fan of most peoples take on meatloaf. I am very partial to my mom's which has no added vegetables and the meat is grilled with a yummy homemade BBQ sauce. The tomatoes and Spinach were good.

Saturday, October 1, 2011

Made my own Birthday Cake!

Today I finished my birthday cake. It took a little over a week to finish it. Of course I waited till the last three days to bake and put it all together. The longest part were the leaves and the flowers. My leaves were my favorite part of the cake. Yes, parts of it were not what I wanted it to be or perfect. But I'm still learning and practicing. Which is why I made my own cake.
The inside of my cake is the triple layer devil's food cake from the Cake Bible and a spice caramel crunch butter cream. It was absolutely delicious. I was sceptical about combining the chocolate cake and the spices in the butter cream. But many confectioners or chefs pair chocolate and different spices. It worked out great.
Also today I start to practice the classic knife cut, tourne. The biggest mistake was that I did what I thought I remembered being taught. Wrong! I learned that I should look up what I'm doing before I do it. I was practicing the cut the wrong way, and I ended up cutting my left thumb. Boy was that fun. NOT! This is not my first cut, but it is the worst so far. Knives are the one thing that scares me the most, and the fact that you perform this cut in your hand and not on a cutting board. The other thing I dislike is how the teacher has us cutting the onion. We hold it in our hand and carve the root and top end out. We already had one girl cut the area between the thumb and the index finger. Ouch! Well life goes on.