Semolina Bread
Soft rolls
Margarita
Spinach, pesto, egg & ricotta
Entries Tagged as 'journal'
More dough.
July 22nd, 2009 · 1 Comment · Baking, bread, culinary school, dough, journal, pizza
Tags:bread·dough·egg·margarita·pizza·ricotta·semolina·soft rolls·spinach
croissant.
July 20th, 2009 · 2 Comments · Baking, culinary school, journal, pastry
croissant
pain au chocolat
sausage, ham & gruyère with dijon (brioche dough)
Tags:brioche·croissant·dijon·greyere·ham·pain au chocolat·sausage
Puff Pastries.
July 15th, 2009 · No Comments · Baking, Cooking, culinary school, journal, pastry, puff pastry
Palmier
Apples on almond frangipane with an apricot glaze
Prosciutto & mozzarella turnover
Tags:almond frangipane·apples·Baking·culinary school·palmier·pastry·puff pastry
Fruit tart day.
July 13th, 2009 · No Comments · culinary school, journal, tart
Apricot raspberry tartlet: pâte brisée, pastry cream, apricot glaze.
Banana walnut tart: pâte sucrée, almond frangipane filling, apricot glaze & splashed with dark rum.
Week 3 & 4
April 7th, 2009 · No Comments · Cooking, butchering, chicken, culinary school, journal, lamb, shellfish, veal
Day 9:
Knife drills
Introduction to shellfish & shellfish fabrication.
Nothing too new for me here besides the fabrication of squid into calamari. We were called to the center work station to find two lobsters crawling around in hotel trays. I think everyone knew what was happening next unfortunately. We learned how to identify a male and female [...]
Tags:butchering·cape cod·chicken·Cooking·culinary school·duck·journal·lamb·oyster·shellfish·soup·veal·wellfleet
Week 2
April 4th, 2009 · No Comments · Cooking, culinary school, journal
Day 4:
Week 2 begins with an introduction to nutrition. I guess we learned some key points, obviously you’re not going to become a nutritionist in an afternoon. nothing to life changing here for me, eat plants you’ll be fine.
Herb Identification. Rosemary, thyme, basil, cilantro, parsley, tarragon, oregano…
Cheese ID. I love cheese, and by the end [...]
Blades of Steel.
March 26th, 2009 · 2 Comments · Cooking, Wustof, culinary school, journal, knives
12″ Sharpening steel
10″ Crust Buster
9″ Chef’s
7″ Santoku
7″ Flexible Filet
5″ Boning
3 1/2″ Paring
2 3/4″ Peeling
Shears
6″ Fork
Cordura Knife Roll