Thursday, April 14, 2011


We made risotto last night. What’s not to love about risotto? It’s starchy, like pasta and you add a good amount of cheese in it, along with other goodies if you want. The only thing is it takes about 20 minutes of almost constant stirring, so it’s a little labor intensive, but so worth it in the end. We added sautéed mushrooms in ours, along with Parmesan cheese and butter. Nice and creamy. Mine was a little undercooked, so had a bit too much bite to it. I will be practicing this one again this weekend! The only problem with practicing it is it doesn’t hold or reheat well, so to make a batch, I might have to waste some. I’m really adverse to wasting cooked food!

Along with the risotto, we made tomato soup. I have a really good tomato soup recipe that I make at home. I didn’t think the one we made last night was as good, but it was good. He said we needed to add a few more onions to the mix to round out the flavor, but it was good. Just not as good as mine.

For dessert, we made Linzer Tart. This is a classic dessert of pastry filled with raspberry jam and then topped with a lattice crust top. This was a new dough that we worked with. The problem that we have in the time that we have is that doughs and things cannot chill properly. In a restaurant (or at home), it would be much easier because you can take the time to chill things like they need to. When we can only chill for about 20 minutes (instead of at least an hour), it makes the doughs harder to work with. But, ours came out pretty well. However! when we make our tarts, we use small tart pans and we don’t use the bottom round in the pans (it really helps the tart bottom to brown better). So, we place the tart pans on a baking sheet lined with parchment and then fill our dough on the sheet. Well, we were a little behind last night, pulling our tarts out of the oven just before service. I went to transfer mine from the baking sheet to the plate and what happens? The whole tart fell through the bottom of the tart pan right onto the table! At least it wasn’t the floor! I got a spatula and scooped it onto the plate. The shape of the tart around the rim held, so I put that on the plate and put the guts inside. Chef’s comment? That’s a hard dough to work with! Uh, yeah, especially when you make a stupid move and try to move a bottomless tart pan without something to support it.

Tonight’s menu is a mystery. By the way, I'm going to start bringing my camera to class to take pictures of our finished dishes, so you can see something rather than just reading the drabble. Happy Thursday, everyone!

1 comment:

  1. nice, is the camera to make us salivate even more (sounds good)