In our last lesson I worked on my butchering skills, I
bought a nice piece of rib eye steak. It was heavenly. We cook one steak in
class, and the rest I brought home. Needless to say I have been enjoying great
meals this week.
We also worked on a great Pinot Noir Sauce with Portabella
Mushrooms, and a tomato sauce for the chef’s class the next day. Both sauces
were delicious and not too difficult to make, although they took a long time to
reduce. We then worked on the Hasselback potatoes, those were my favorite, I
bought red bliss potatoes, garlic, salt and pepper. They are amazingly easy to
make but very tasty.
I can proudly report that I ate broccoli rabe, (me, hater of
all things green) it was surprisingly moist and delicious. We cooked them in
the oven, with olive oil, minced garlic, salt and pepper. Overall the meal was
fantastic and I got to practice my knife, butchering, and sauces skills. I have
no class this Saturday but will be helping my sister with an event she is
putting together for her church (I will be slaving away all day, more on that
after the event).
See a picture below of the whole meal.
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