Each day we start out with a procedure called "mise on place".
We establish a plan of what we are going to cook, what ingredients we need, which cooking procedures and techniques are used and we write it down, so we can reference throughout the day.
We are fortunate that a lot of our ingredients are sized and measured and prepared for us ahead of time. We line up with our trays and pick up what we need. (This will change, once we head upstairs into the main kitchen).
We are reminded and encouraged not to be wasteful, instead to use and collect some of the peelings or ends of vegetables for stocks or 'mire poix', to be organized as you work and to always keep a clean and tidy work area.
One day this week we made Duchesse potatoes and used our piping kits to practice piping.
We also made Beef Bourguignon (which is beef in red wine). Our ingredients were:
5 oz stewing beef, 1 tsp oil, 1 shallot minced, 2 oz red wine, 8 oz brown stock, 3 mushrooms quartered, 8 pearl onions, 1 slice of bacon, salt and pepper to taste.
The food lab smelled delicious that day.
Another fun dish we did was Chicken Ballotine with a demi glace, Lyonnaise Potatoes, Sauteed Snap Peas and Cranberry Sauce.
For the Chicken Ballotine, we deboned a chicken leg and stuffed it with a delicious stuffing (medium diced bread, sweated shallots and celery, a few chopped cranberries, orange zest, stock, salt and pepper). Then we rolled the leg up and tied it in a 'bundle', hence the name ballotine. We seasoned and oiled the skin lightly and baked it in the oven.
It smelled and tasted like Thanksgiving dinner. The only thing missing was Pumpkin Pie.
It has been another busy week. I am learning a lot. I'm getting to know a few of the students in my class and I love my instructor.
Life is good!
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