Culinary school quotes of the week, Week 18

Nothing dull about it
"Those were some scary sharp knives."
-- Culinary student John Briggs after the class viewed a video in which an experienced butcher broke down a side of beef in quick time.

You've been warned
"He always has such off-the-wall questions."
"And, I've got lots more."
-- Exchange between Chef Dan Fluharty and culinary student Alfie Regadio (left) during a review session for final exams.

Quiz on synonyms
"It's shred vs. grate. With hash browns, you want to grate. Grate, like grate on my nerves. You know:
g-r-r-r-r-a-a-a-a-a-a-t-e."
-- Chef Dan Fluharty critiquing our less-than-stellar performance in making breakfast potatoes. 

Just so it's edible
"Parsley and lemon sauce; it's from a cook book." 
-- Culinary student Jorge Olmos to Chef Dan Fluharty when Chef asked him about the sauce he was planning for his final exam chicken dish.

Thanks for the memories
"Remember the day we made chicken ballotine?"
"That was a bad day."
"That was my worst day yet."
-- Chef Dan Fluharty reviewing our cooking, with culinary students Molly Lester and John Briggs reacting.

A menu fit for a foodie

Imagine a restaurant with a menu featuring these entrées:

MEAT

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.


POULTRY

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.


SEAFOOD

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.

Disappointing day all around at culinary school

Chicken ballotine grandmere and the fixings were first on the menu today, followed by grilled chicken breast, lentils and fruit salsa.

In short, the day was an ordeal for me.

Chef Dan Fluharty and I were in agreement. In Chef Dan's words: "It was a pretty disappointing day."

My proteins -- the chicken ballotine and the grilled chicken -- turned out well, cooked right and flavorful.

The rest of both meals fell short. The pan sauce, which has been a strong point for me of late, simply didn't work to accompany the chicken ballotine. I tried to rush it, and that made it thin and lacking in deep flavors. The Brussels sprouts were undercooked. I thought my potato pancakes were done right, but Chef thought they were slightly underdone.

On the second dish, my fruit salsa to accompany the grilled chicken, was flavorful, but I left the juices from it off the plate, which was a mistake. My lentils were cooked right, but Chef said they lacked seasoning.

All in all, an off day in the kitchen. Tomorrow is another day, and it will be better.