Another cooking skills challenge is in the offing on Wednesday at culinary school, and I will seek redemption for my mediocre performance of Monday.
Two plated meals are on the menu, and we prepared the mise en place for them today.
First will be turkey scaloppine, dredged in egg and coated with bread crumbs before a quick sauté. Accompanying it will be a basic pan sauce of oil and butter, white wine, shallot, shitake mushroom caps and, as needed, chicken stock. The starch is potato croquettes, which essentially are balls of breaded mashed potatoes which then are deep fried. A mixed green salad will be garnished with a hand-made mustard vinaigrette. i already made the vinairette, and it is pretty tasty.
Second plate will be duck confit, with a sweet bigarade sauce. That is a sauce of caramelized sugar, lemon and orange juices and a little demi-glace, which is reduced veal stock. The starch will be rice pilaf confetti, with the confetti for color being celery. Root vegetables -- rutabaga, carrots, turnip -- will be blanched and then put in a sauté of butter. I plan to garnish with a parsley and thyme compound butter, made by classmate Richard Johnson.
I will spend the morning putting together my production plan and timeline and the afternoon cooking to fulfill this ambitious assignment.