Friday, February 12, 2010
Sunday, February 7, 2010
iGoogle
iGoogleWell, I think I have the menu down for my Vegetable/Starch/Protein Practical. It seems there are so many ways to get recipes together and then to make them work is another thing!!!!. We have been given the assignment to chose either sea bass, duck breast or pork for our entree. Also we have to choose to braise either celery, fennel or endive. I keep changing my mind on that one too. We also must roast roma tomatoes and serve them. Along with the aforementioned we need to choose a grain or grains to make a pilaf, cake, or risotto. Dessert will be fruit and maybe a fruit sauce to go with it. The food we prepare will be presented on one plate and we must keep the plating attractive. The foods should have restaurant quality taste along with appearance.
I have selected a Mexican theme for food recipes and after looking at the list of lab and menu requisition I will need these additional food items:
Veg, and or chicken stock
Green and Red Bell pepper
Green olives
Green onions
Tomato Paste
Fresh mint
Cilantro
Confectioners sugar
Dark raisins
Corn syrup
Flour tortillas
Brown Sugar
Canned Tomatoes
Black Beans
Dark Rhum
Cream Cheese
Ice Cream
Chef, if the above ingredients are not available, please advise and I will bring the needed ingredients. Thank you.
I have selected a Mexican theme for food recipes and after looking at the list of lab and menu requisition I will need these additional food items:
Veg, and or chicken stock
Green and Red Bell pepper
Green olives
Green onions
Tomato Paste
Fresh mint
Cilantro
Confectioners sugar
Dark raisins
Corn syrup
Flour tortillas
Brown Sugar
Canned Tomatoes
Black Beans
Dark Rhum
Cream Cheese
Ice Cream
Chef, if the above ingredients are not available, please advise and I will bring the needed ingredients. Thank you.
Wednesday, February 3, 2010
Mirepoix: A combination of onion, carrot and celery
Mirepoix is one of the simplest food preparations in the world - a combination of celery, carrot and onion. That's all. However, this "holy trinity" is an essential ingredient in dozens, if not hundreds, of traditional French dishes, and knowing what it is and how to make it is essential. And you thought French cooking was hard....
Basic Mirepoix Recipe
1 c. diced white onion
1/2 c. diced carrot
1/2 c. diced celery
When dicing the separate ingredients, try to make the dices as small and uniform as possible, both because it is aesthetically more pleasing and because the small pieces will cook more uniformly.
Basic Mirepoix Recipe
1 c. diced white onion
1/2 c. diced carrot
1/2 c. diced celery
When dicing the separate ingredients, try to make the dices as small and uniform as possible, both because it is aesthetically more pleasing and because the small pieces will cook more uniformly.
Tuesday, February 2, 2010
Monday, February 1, 2010
Tuesday, January 26, 2010
Subscribe to:
Posts (Atom)