CULA-confidential

4/14 & 4/15

4/14/04
½ recipe page 781 Asian chicken salad (double the dressing, use half to marinate chicken)
¼ recipe page 784 Bread salad (artichoke hearts replace mushrooms, add 5 oz cucumber and 2 oz kalamata olives)
1 recipe page 455 Mayonnaise
(mayo will absolutely be on the practical exam)

4/15/04
½ recipe page 812 baked apples
1 recipe page 820 tropical fruit salad with yogurt
2 servings fresh berries with crème fraîche

4/7 & 4/8

4/7
1/4 recipe 708 709 plain pasta
1/4 rec. 708 , 709 spinach pasta
1/2 rec. 710, 734 goat cheese ravioli in herbed cream sauce
1/2 rec. 736, 237 fettucine w/ pesto sauce

4/8
1/4 recipe Caesar dressing
1/4 rec. Caesar salad
1/4 rec. garlic croutons
1/2 rec. smoked mushroom & lentil salad w/ hot bacon vinagrette
1 recipe creme fraiche

(sorry so sloppy, blogging from class)

Lab assignments 3/31 & 4/1

We’ll never get certain members of the baking class to leave when we crank out the following:
3/31
½ recipe page 722 Duchess potatoes
1/3 recipe page 690 gratin Dauphinise (potatoes au gratin)
¼ recipe page 724 polenta with wild mushrooms
4/1
½ portion per student page 690 twice baked potatoes
½ recipe page 720 cheddar cheese rosti potatoes (omitt9ing the lard, subbing oil)
¼ recipe page 702 risotto Milanese, double stock.

Lab assignments: Wed 3/24 & Thu 3/25

All assignments are from Labensky’s “On Cooking” noted in an earlier post.
Wednesday
½ recipe grilled vegetable skewers page 647
1 recipe baked butternut squash page 648
½ recipe stir fried asparagus with shitake mushrooms page 649. (Use half the amount of oyster sauce, sub water)
Thursday
½ recipe braised celery yuk & fennel yuk x 2 with basil page 656
4 servings Brussels sprouts with pecan butter and julienned 1/8x1/8x2 bacon. Page 653
¼ recipe steamed artichoke with Beurre Blanc pages 637, 654 and 222 for procedures and recipes. Can’t wait to make another whole butter sauce. Beurre blanc is reduced wine and vinegar plus butter. Sounds good to me.

Lab Assignment for Wed. 3/3

1 quart demi glace Pg. 216
2 pork scallops (how to pound instructions on page 343) with
½ recipe Sauce Chasseur (French for hunter sauce as it’s usually used with game) that will use the mother sauce espagnole as a base.
1 recipe hollandaise (page 219-220 although Chef may want us to use his own recipe rather than the book version) with ¾ pound asparagus (blanch and shock instructions on page 651-652)

We’ll have had a whole week to work out the dichotomy between food in the danger zone of 40-140 degrees and hollandaise, an emulsified butter sauce that will break (become grainy or separate) if heated over 155 degrees. I’ll keep telling myself that I’ve eaten a million hollandaise sauces and never gotten sick.

Lab assignment for Thursday 2/26

Page 215 1 quart brown sauce (espagnole sauce, one of the mother sauces) Hi Mom.
Page 218 1 quart tomato sauce (another mother sauce)
Page 672 1 recipe eggplant with tomato sauce (I really hope this involves provolone cheese)

Lab assignment for Wed, 2/25/04

Bechamel sauce, 1 pint, page 212 (On Cooking 3rd edition, Labensky/Hause Prentice Hall ISBN 0-13-045241-6)
Macaroni & cheese, six portions, page 138
Chicken velote, 3/4 quart, page 213 One of five mother sauces, it is white (veal, chicken or fish) stock thickened with roux)
Cream of broccoli soup, 1 quart, page 255.