"AND THE BEET GOES ON" - WEEK 2 OF CULINARY SCHOOL

WEEK 1 WAS ALL ABOUT THE ART OF TAILLAGE, OR KNIFE CUTS, AND IT LAYED THE FOUNDATION FOR WEEK 2.  THE TWO REASONS BEHIND PROPER TAILLAGE IS THAT IT ALLOWS VEGETABLES TO COOK AT EVEN RATES AND THE DISH WILL BE VISUALLY APPEALING.  WE PUT THIS "THEORY" TO TEST THIS WEEK WITH OUR NICOISE-STYLE VEGETABLE RAGOUT, ALSO KNOWN AS RATATOUILLE, AND A ROASTED BEET-GOAT CHEESE TIMBALE WITH APPLE AND VINAIGRETTE. 
 Yes, the first thing i thought of when I saw we were making Ratatouille was the movie

Yes, the first thing i thought of when I saw we were making Ratatouille was the movie

WE ALSO LEARNED PRODUCT IDENTIFICATION, SUCH AS THE CABBAGE FAMILY AND ALL ITS DELICIOUS OFFERINGS SUCH AS BRUSSELS SPROUTS, CAULIFLOWER AND KALE.  WE ALSO LEARNED ABOUT THE "NIGHTSHADE FAMILY" WHICH INCLUDES TOMATOES, POTATOES, PEPPERS AND EGGPLANT.  THIS DEVIOUS SOUNDING FAMILY CONSISTS OF FRUIT-VEGETABLES THAT CONTAIN A DEFENSE-MECHANISM CHEMICAL COMPOUND IN THEIR LEAVES.  BUT DON'T WORRY, THE FRUITS ARE PERFECTLY GOOD TO EAT!

ROASTED BEET-GOAT CHEESE TIMBALE WITH APPLE AND VINAIGRETTE

Beet Timbale.jpg
WE ALSO LEARNED A NEW FORM OF KNIFE CUT CALLED TOURNAGE, WHICH COMES FROM THE FRENCH TERM TOURNER "TO TURN".  THIS IN A NUTSHELL IS TAKING A VEGETABLE AND SHAPING IT INTO A FOOTBALL SHAPE WITH 7 SIDES.  NOT EASY.  IT IS GOING TO TAKE A LOT OF PRACTICE TO GET THE MUSCLE MEMORY DOWN NEEDED FOR IT.  WE FOCUSED MORE ON SHAPING THAN HAVING 7 ACTUAL SIDES FOR THIS CLASS.  WE USED THIS TECHNIQUE IN OUR "GARNITURE BOUQUETIERE", WHICH IS A CLASSICAL FRENCH SIDE FOR AN ELEGANT MEAL OF MAYBE A STANDING ROAST.
WE INCORPORATED QUITE A FEW COOKING TECHNIQUES TO ACCOMPLISH THIS DISH.  WE USED "GLACER A BLANC/BRUN" WHICH IS TO GLAZE WITH AND WITHOUT COLOR ON THE VEGETABLE, A L'ANGLAISE (BLANCH/SHOCK/REHEAT FOR SERVICE) AND POMMES RISSOLER (COOKING POTATOES BY QUICK BOIL/SIMMER-SAUTE-OVEN ROAST).  WE EVEN LEARNED HOW TO "TURN" AN ARTICHOKE AND COOK "DANS UN BLANC", WHICH USES A FLOUR, LEMON, WATER, OIL AND SALT SOLUTION TO PRESERVE IT'S COLOR BEFORE IT OXIDIZES.
 The artichoke heart in the center serves as the "bowl" for the peas 

The artichoke heart in the center serves as the "bowl" for the peas 

It was great to start really cooking, even though there was no "protein".  We changed station partners which is to encourage us to not get comfortable by working with the same person.  This translates a lot to the firehouse.  If you work with the same crew all the time, you start to get complacent.  Can't wait to start next week!!!! Stay tuned!

Posted on March 27, 2016 .