I made the rabbit with prune sauce, mushroom duxelles, and potatoes with goat's cheese, and it went well. I have to say the prune stuffing was fantastic, and hope the chef judges agree. I didn't take a photo because I was too busy frantically plating my rabbit thighs, stuffed saddle, and goat's cheese potatoes. Finished with a whole minute to spare (of 2 1/2 hours).
I had my pastry exam a few days ago and it went well also. I made the plaisir (dark chocolate and vanilla supreme cake) and was the first to finish, so I hope that means more points for organization.
In summary, intermediate cuisine was all about French regional cuisine. Each demonstration included recipes, ingredients, and techniques from the different French regions. Oh so traditional, oh so French.
Intermediate Pastry rocked. I enjoyed it much more than basic pastry because I love mousse, and this was all about mousseseseses - chocolate, raspberry, vanilla, caramel, and lions, and tigers, and bears.
What's next? A trip to Morocco with my boys to taste the spices, shop for carpets, and walk the desert. Then, superior cuisine and pastry, and my ongoing effort to become a chef. Stay tuned.
Here are a few highlights from this term. Enjoy.
|raspberry and passion fruit tart|
|red mullet with tapenade|
|salad with tomato jelly|
|three chocolate bavarian cream cake|
|sirloin with truffles and flan|
|trout encased in corse salt dough|
|piece monte - choux ball and nougatine tower|