Culinary School

Pretty cool day today...we made the chicken, only we broke down whole chickens (easy part...done that 100 times before) and took the breasts and seared them skin-side down and completed them in the oven...very tasty. We also did the potato puree (again), baguettes, soup, and a salad was added. A few people had to make an emulsified vinaigrette (mixing vinegar, oil, mustard, and some spices slowly until it looks thick and cloudy). We all broke down chickens, and all seared some breasts. I made the soup for my team today (my daughter made the other teams soup - see her blog which is linked on my page). We both made the carrot soup but we were allowed to add an additional flavor profile. I added a bit of fresh ginger. I cooked the carrots, leeks and onions in 1 qt chicken stock and 2 qts water ( I planned to add heavy cream at the end). It cooked down nicely. I pureed (blender)the heck out of the solids with about 75% of the remaining liquid in the pot. I then added some seasoning and it tasted pretty good (I thought). I had Chef Rebbecca check it and she said it was good consistency and flavor. I told her I was pplanning to add the cream but she felt it didn't need it, so I went with that; however, I did add some heavy whipping cream whipped with a little fresh lemon juice and some salt& pepper as a garnish along with some chopped chive. I was very happy when everyone lke my soup...not one bad comment. That was encouraging. Sams' (my daughter) was good, too. Mine had a hint of ginger that brought the sweetness of the carrots and Sams' tasted very carroty.
Oh, then Chef Rebbecca told me last minute to do some more zucchini that was small diced from the day before. That was also pretty good...a bit more salt for some in the class, but very nice al dente...