BEEF STEW: Hearty chunks of beef in a richly flavored thick veal sauce; potaoes, peas, carrots and pearl onions.
FILET MIGNON: Wrapped in bacon and seared to medium rare, with a mushroom Madeira wine sauce; accompanied by blue cheese soufflé, haricot verts (green beans) sautéed with julienne of carrots.
SKIRT STEAK: Marinated in olive oil, tarragon and thyme, then grilled to medium rare; accompanied by prosciutto and parmesan potato croquettes, warm artichoke heart salad with julienne of red bell pepper, parsley and mustard/sherry vinaigrette.
PORK SHOULDER: Rolled in minced fresh sage, seared and roasted, with a sweet apple pan sauce; accompanied by sautéed asparagus spears and bulgar wheat pilaf.
TURKEY SCALOPPINE: Sautéed in brown butter, with a roasted shallot and shiitake mushroom pan sauce; accompanied by potatoes croquettes and a mixed greens salad drizzled with mustard vinaigrette.
DUCK CONFIT: Marinated, pan-roasted whole duck leg, with a sweet-and-sour bigarade sauce; accompanied by rice pilaf and sauté of root vegetables.
CHICKEN BALLOTINE: Boneless rolled chicken breast stuffed with a mousse of dark chicken meat, rehydrated cherries, prosciutto and pistachios, then braised, with a Madeira wine sauce; accompanied by sauté of Brussels sprouts and potato pancakes.
CHICKEN BREAST: Grilled, with sauce supreme; accompanied by turmeric and ginger flavored lentils, spicy fruit salsa.
ROCK COD AND SALMON MOUSSELINE: Cod fillet rolled and stuffed with salmon mousseline of cream and egg white, with sauce vin blanc; accompanied by quinoa pilaf and sauté of broccoli florets.
Add in a few starters and a dessert or two, and one has the makings for a decent little restaurant menu.
All of the above main dishes, sauces and side dishes we have made from scratch in the first two weeks of Culinary Foundations III. Not a bad beginning.