As the days go by, the food we make gets better--maybe it takes longer to make or maybe the ingredients get more expensive. Consomme was taked about with us by our previous Culinary Intro class instructor as something spectacular. And it really is! There is all kinds of things that can be added to the consomme after it is clarified. Unfortunately, I don't have a pic of it-because it doesn't look so exciting until you taste it; It is just a clear soup, but it's how you present it thats makes it special. We made it with chicken stock cooked with mirepoix veggies, eggwhites and hamburger. The ingredients are mixed together like a meatloaf and then put in the soup. It comes to a slow boil and soon, there is a "raft" at the top of the pot that simmers- as all of the impurities rise to the top. In the end, the soup is ladeled out carefully and seasoned w/kosher salt. (can't use iodized salt in this at all!!) Our chef instructor did a demo using port wine in one finished soup, brunoise, julienne cut and blanched veggies in another, an egg yolk in another one-they were all good-but the port wine one was my faves.
On to more deliciousness!!
This happy face was constructed by one of my classmates that knows I take too many photos, for Jonathan to see. Awww..
Sauteed chicken breast with parisienne cut potatoes and a Chasseur sauce. This sauce was just excellent!! It makes me want to have wine on hand at home so I can m
ake it anytime!!
As you can see- it's my new favorite sauce since I hid my chicken with it.
ake it anytime!!
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