This is a Culinary Fundamentals day. After mid term practical I can see a big difference. Our production is really big now. Today we made: 1) glazed beets; 2) braised red cabbage; 3) potato Duchesse; 4) Coccotte potato (Chateau); 5) potato gratin. That was our individual production. And as always we had a class task: chicken stock; roast veal bones; start brown veal stock (will be ready tomorrow).
It does not seem that today was difficult day with a big production for no reason. I think (looking for the production schedule) that this is a new norm. We have to make more and more during one day in the kitchen every time. So again, the most important things are:
time management and heat control.
The good thing is, that I was able to make all five dishes. Unfortunately, I was not satisfied with two of them. Potato gratin (bottom right on the photo) was way overcooked and Chateau potato (left top section three ugly dark potatoes) had way too much color.
I like glazed beets, braised red cabbage, and potato Duchesse. I like them not because these dishes were successful, but because they are great in flavor and elegant garnish.
Glased beets (Makes 10 servings)
Ingredients:1 gal/3.84 L water
2 fl oz/60 mL red or white wine vinegar
2 lb 8 oz/1.13 kg red or golden beets, tops and root ends trimmed, skin on and washed
3½ oz/99 g sugar
1 tbsp/15 mL red or white wine vinegar
3 tbsp/45 mL orange juice
8 fl oz/240 mL Chicken Stock
1½ oz/43 g butter
Salt, as needed
Ground black pepper, as needed
Method:
1. Combine the water and 2 fl oz/60 mL vinegar in a large pot and add the beets.
2. Bring the water to a boil, reduce to a simmer, and cook the beets until they are soft when pierced with a fork or skewer, about 40 minutes, depending on size. Drain and cool slightly.
3. Peel and slice the beets into ¼-in/6-mm-thick rounds or uniform wedges. Hold warm until ready to serve.
4. In a small sauté pan, combine the sugar, vinegar, juice, stock, and butter and bring to a simmer. Cook gently until the glaze has the consistency of a light syrup, about 15 minutes.
5. When ready to serve, toss the cut beets in the glaze over medium heat. Season with salt and pepper. Serve immediately
Notes:
You may adjust glase according to your taste. Just play around - add a bit sugar or a bit vinegar if you want.
Duchesse Potato (Makes 10 servings)
Ingredients:2 lb/907 g russet potatoes
4 oz/57 g butter, soft
4 egg yolks, beaten
Freshly grated nutmeg, as needed
Salt, as needed
Ground black pepper, as needed
Egg Wash, as needed
Method:
1. Scrub, peel, and cut the potatoes into large pieces. Boil or steam until tender enough to mash easily. Drain and dry them over low heat or on a sheet pan in a 300°F/149°C oven until no more steam rises from them, 10 to 15 minutes. While the potatoes are still hot, purée them through a food mill or potato ricer into a heated bowl.
2. Add the butter and egg yolks. Season with nutmeg, salt, and pepper and mix well by hand or with the wire whip of an electric mixer.
3. Transfer the mixture to a piping bag and pipe the mixture into the desired shapes on a sheet pan lined with parchment paper. Brush lightly with egg wash.
4. Bake in a 375°F/191°C oven until the potatoes are golden brown and heated through, 10 to 12 minutes. Serve immediately
Notes:
It might be beneficial after piping potato put it into fridge for 15-20 minutes. In this case potato will harden (because of butter) and it will be easier to egg wash them (will better keep shape)
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