|Steak Au Poivre made three ways|
Not having a nose that is functioning properly and taste buds that are not on their game makes for a rather frustrating week. Perhaps I should back up a bit. I have been sick all week. This past Sunday, I was inexplicably exhausted. Usually I'm like the energizer bunny - I seriously keep on going and going. Not this week. Although no one likes being sick, I find that I get seriously frustrated when it happens because that means that's a couple of days that I can't smell or taste anything, which to someone who is constantly trying to create new recipes is a rather important. Sigh.
|Lemon- Thyme Popovers|
Since I'm on this self-pitting rant, let me further say how sad I was that my nice little head cold happened to arrive just in time for steak day and rich dough day (i.e. donuts and cinnamon buns, etc). And I couldn't taste a thing all week. It's so sad to look down at a plate of beautiful steak slices, nicely colored with a bright pink sheen and a puffy lemon-thyme popover and to not be able to taste a darn thing. Oh woe is me.
|My Sour Cream Poppyseed Bread|
Anyway, while I putter off to take another round of cold medicine, I'll leave you with pictures from this week at school and some cool take-aways of what I learned. Hopefully I can shake this thing soon...I have high kitchen aspirations for this weekend!
|Jess's Glazed, Sprinkled and Boston Cream Pie Donuts|
Key takeaways from this week:
1. I learned how to breakdown a chicken a couple different ways. The coolest by far was learning how to beak it down using the "glove-cut method" which is exactly as it sounds: using your gloves and just the slightest bit of help from a knife to totally debone a chicken. I think someone's going to be attempting a Turducken at some point soon..
2. I made popovers. I love, love, love popovers and their delightfully crispy crust and soft airy center. I had never made them before and they aren't all that tricky either. What took me so long?
3. I also learned how to "tourne" potatoes, which is a really long and complicated cut of taking a regular Russet potato and whittling it down until it sort of resembles a small football that has seven even sides. If you are ever presented with a plate that has tourned potatoes on it, you should walk back and give the chef a high five or even a hug because man did he work for that..
4. There's a whole big world of bread out there and I'm just scratching the surface. This week a lot of our breads were stuffed with all sorts of delicious things and then shaped into things of beauty. Who says food isn't art?
|Sophie's Cinnamon Buns|