Day ninety six

Rosti Potatoes served

Roasti potatoes - quite challenging to make

TGFI. Or it was a Friday, writing this post with a delay. Yesterday I came to San Francisco and we have a friend of us from Moscow here for weekend. So it was a busy evening and today was busy day as well. Now I have time to write here.

There was a second day of the same menu. This time our team was responsible for warm cabbage salad and Rosti Potatoes.

Cabbage salad was simple: shred green cabbage thinly, then render fat from bacon (optional to use bacon, you can make vegetarian salad), add onion, sweat, add cabbage cook sightly (until cabbage softened, but still has a texture), season, and serve.

Roasti Potatoes seem easy, but we had a challenge with
them. You use rasset potatoes, cook them in water with skin, drain, dry, then skin them off. The next step is to shred then on grater (use a coarse side). With the next and final step we had a challenge. You should place some grated potato in a hot pan with butter and make like a pancake, fry one side until golden, then flip it over and fry the second side. We tried non-stick pan and potato did not hold the shape of pancake, as soon as we tried to flip it over it felt apart. Then we switched to a cast iron pan and tried to do the same. The heat at the beginning was low and it stick to the pan. Finally we increased the heat, put potato in a really hot pan and it worked. At the beginning it was necessary to pay attention that it did not stick and if there were a slightest sign that it is going to stick, it was easy to correct.

There were two dishes 'sold out' one is Roasti Potatoes and the second one was appetizer grilled radicchio wrapped in bacon. The appetizer was sold out probably because everyone in the school loves bacon.

Also we were given a direction for a menu project for the last day of the class. We as a team suppose to develop menu with soup or salad, main dish with meat, and main vegetarian dish. Now I am thinking about this menu and we suppose to have a meeting on Monday to discuss what do we want to cook.  Hope we can reach a consensus for the menu and it wil be reasonable, and feasible to execute.