New Week

Wow, it has been a bit since I last blogged. IT takes time to get this done and I get pretty loaded with homework so time to do this will ultimately suffer. Oh well...I will do my best to keep up...now that I know Chef Adam is reading this...lol.
BTW, he corrected me; the tip of his finger was not reattached. He lopped the tip off and the doctors couldn't reattach it. So I stand corrected.
We're off pastry and back to the cooking again. I am pretty happy to be cooking again. I had the week before pastry week as the Kitchen Manager and then right into pastry. I really enjoyed pastry week, very tasty and fun...a great learning experience. However, I really love/want to cook meals and gain the experience and techniques from Chef Adam and Chef Rebecca. They really are very good instructors & great chefs. He is a bit more laid back and she is a bit tougher, good cop/bad cop. But that actually works really well. The last instructors were very good as well, but I think these 2 work better together...very motivational.
So we made salmon roulade with a flat fish mousseline. Today it was beef tenderloin, tomorrow and Thursday is lamb and Friday its tenderloin again. One team will get a pork tender and the other will get to do the beef. We've started adding an amuse bouche to the meals now...a dessert as well. This takes it to a new level time wise and technique as well. We've done pretty well thus far but I hope we can improve a lot more.
I made the amuse today (the attached pic). It was a potato base cooked in oil and a salmon mousseline "patty" (poached it in plastic wrap to keep the shape like a patty) with a thin slice of radish, then some sour cream (the chef track class used all my creme fraische I made a couple weeks ago!) and a little sliver of lemon zest and small florette of dill. The salmon was made with salmon (duh) , 1/2 an egg white, 1/2 cup of cream, seasoning, a little dill and some lemon juice. I likes it as did many in the class (yea!). I also make a sauted veg for the main plate that was okay...swiss chard, not a favorite of most...a bit bitter. I tried to cut that with the seasoning and a little red wine vinegar but can't cover bitter too well.
Tomorrow I asked the team chef to be able to do the lamb...French rack! I love doing that...should be fun...