Le Cordon Bleu Jornal #21

Hola!

I can't believe we have about a week left before finals in Foundations II, time have gone way to fast. Just when I'm getting into the flow of things its ending... Thanks Chef Knight & Chef Sutton for being such great instructors so early in the morning :)

Today we had to make Pork Chops w/ Pommes Puree & Veal w/ Mushroom Cream Sauce! My pork chop dish was good just cooked my Pork Chop a little bit more than I was supposed to, the sauce was yummy! I have never cooked veal before so this was going to be fun my veal was yummy i needed more cream in the sauce but Chef Knight enjoyed it...

Chow! From My Cocina to Yours..

Chef' Anessa :)

Le Cordon Bleu Jornal #20

Day# 20

Hola!

Monday Blues! Was the theme for today. Chef decided to have us make our dishes while she conducts the demo insted of just us watch her... I think it threw a few people off including myslef :) He! He! It's ok because it taught me when your lost in the kitchen just stay focus to your origanl plan and things shall suceed...

We made Fish & Chips w/ Tarter Sauce and braised lettuce.... I love fish and chips so this was a fab day!!! The oil got a little of out my hands and was very high and I have 2 minutes to finish my dish so I had to deep fry even then the oil was tooo hot and would have time to reduce... I didnt burn it which was a good thing, just a little not so golden :)  Lunch was still yummmy!

Till taste buds meet again!!
From My Cocina to Yours!

Chef Anessa.

Le Cordon Bleu Jornal #19

Day #19

Hola!

Happy TGIF! Today we made Lamb Stew & Deep Fried Shrimp w/ Herbed Mayo.... I have never eaten Lamb let alone cook it, but it surely came out very tasty... Chef Knight said the flavor was a bit strong but I think it cooked a bit much got thick then I added stock to thin it out, but I think it lifted the overcooked flavors to the surface. My Deep Fried Shrimp came out soooooo Yummy! and the Herbed Mayo was tangy with a nice herb taste....

Till our Taste Buds Meet again! From my Cocina to Yours!

Chef Anessa!

Le Cordon Bleu Jornal #18

Day #18

Hola!
Today wad Egg day. We had to make French Omelette, Western Omelette, Eggs over easy & Eggs Benedict. My eggs were so so. French omelette had good texture but I needed less color, western omelette also good texture but a little to golden, eggs benedict the eggs were cooked a bit to long and the Hollandaise sauce was a little salty and lets just not talk about my eggs over easy. I learned I'm not to much of an egg girl lol !!!!!

Till our taste buds meet again!
Que Rico from my Cocina to yours!

Chef Anessa!