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| Poached salmon (we used sugar snap peas today) |
Today we have the last menu scheduled for us. It will be the menu for tomorrow as well, and then, on Friday, we will cook ours menu.
The menu today included:
Chicken Tortilla Soup
Salad of Frisee, Endive, Watercress, and Duck Confit with Sherry Vinaigrette
Slow Roasted Lamb Shoulder with White Beans
Baked Stuffed Tomatoes
Sauteed Swiss Chard
Deep Poached Salmon with Beurre Blanc
Tourne Parsley Potatoes
Sugar Snap Peas
Potato Gnocchi with Tomato Sauce
Grilled Vegetables
Our team was responsible for the slow poached salmon, tourne potatoes, and sugar snap peas. It was interesting to see how some task people find daunting. Tourne potatoes was a
great example. Yes, this is not easy to tourne around 150 potatoes (shaped like barrel with seven facet), but it doable.
I was working with John on salmon. We made court bouillon (vegetable stock with acid) to use as poaching liquid. I had to finish sauce beurre blank (butter sauce with aromatic reduction), while John was poaching salmons for the buffet. We had time to help team making gnocchi. We helped to tourne potatoes.
Some people on our team straggled with cooking potatoes. Then we got extra task to finish frying quinoa cakes left over from yesterday, and we lost one person on that task.
Probably tomorrow should be a better day. We should start preparation for the Friday. We need to make vegetable stock, and also faux balsamic vinegar. It's funny, our chef find in the New York Times an article about this. So the author said that it's ridiculous to pay $100 for a bottle of good vinegar and there were a recipe to make it from a regular balsamic (basically improving flavor). I will post a result and a recipe probably tomorrow.
P.S. As poached salmon recipe was from the Fundamentals, I don't provide recipe here.
P.P.S. My mistake - did not make photo today, so I am using the old one for the poached salmon.
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