Stephen Rushmore Jr.
This is a simple buffet – we feed another night class. We don’t have a lot of time to prep or cook and it hits the buffet and is gone in a matter of minutes so holding is really not too much of an issue.
She hasn’t said but I think she wants us to keep it more traditional than putting the new spin on things or at least that is sort of what I am taking from the one lecture.
I have taken some pix – will have to start a thread. It’s definitely interesting being the old fart. After pushing TOO hard taking 3 classes a semester even in summer and working full-time plus everything else I do, when I got my new job just before school started last fall, I dropped so I am out of sync with my group which had a couple of other old farts and a couple of others that knew what the heck they were doing. I walked in this semester to a new teacher and people I’ve not met before or worked with. Only one guy. I thought from his actions the first night and his talk that he was going to be the One in the group. WRONG!!! We boned chickens and then could make whatever we wanted with some of it using whatever ingredients we could find – which wasn’t much – not even basics and staples as the kitchen hadn’t been stocked yet – no pastas, no lemons, no wine (well at least not until too late), no stocks…. you get the picture. Potatoes, onions, bell peppers, red bell peppers, garlic, butter, cream, broccoli. Think that was about it.
Girl 1 (and she’s not an old fart like me but she’s older) made a chicken breast with broccoli but the broccoli was barely cooked and I didn’t see the rest.
He made teriaki chicken – grilled the breasts and they looked nice but were thick small dried out pieces of meat by the time he propped them up – on a VOLCANO of rice (he must have cooked a whole bag!) that was spewing pineapple pieces and was surrounded by a moat of sauce. The taste of the sauce was good and the presentation might have been nice had he proportioned it properly. It was enough rice and sauce (not including the 2 quarts still in the saucepan) to feed an army.
Girl 2 made chicken breasts with a pan sauce but there was no sauce left on the plate by the time it was served – she cooked it down too much then put it in the oven to hold and evaporated all the rest. The breasts were so dry you could have pulled a piece off and picked your teeth with it.
And Girl 3 made an interesting looking cornmeal breaded ‘fried/oven fried’ chicken with a sort of chicken looking gravy.
As for me. Didn’t have my pounder with me but I took the breasts and pounded them into fairly thin paillards with one of the skillets – know the photog students next door wondered what the heck was going on. Pan seared quickly and placed in oven to finish. Roasted a couple of the red peppers and sauteed with onions, garlic, and celery. Found a little wine to deglaze the pan. Added cream and seasonings and pureed. Finished with butter. Teacher said I was dead on with the portion, presentation and flavors only thing she criticized was that she would have strained the sauce – I happen to like my sauces sort of ‘rustic’ so I did make that choice.
This past week it was pretty much the same – we had to make Espagnole (Brown sauce) and then do something with it. With not much to make any of the traditional simple sauces from it – well it was fun again.
The guy had meatloaf on the brain so he quickly took the ground beef left not used to make the raft for the consomme and started his meatloaf and mashed potatoes.
Girl 1 started making meatballs but put WAY too much egg in the mix. I was thawing out some more ground beef and told her she could have some and also told both of them there was plenty of frozen bread with which they could quickly make some breadcrumbs which they both needed (but they didn’t listen). But before she knew what was happening, he plopped his meatloaf mix in her meatball mix and they combined their efforts. Well, his meatloaf w,21,328119.014,1,30154,18.104.22.168
328132,328119,328119,2007-09-10 11:45:36,RE: Need Help On Culinary School Project”