Hola!
Today was the our first day of our Practical Final. We had to make two dishes Lamb Stew w/ Glazed Veggies & Polenta and Veal w/ Mushroom Cream Sauce & Mashed Potatoes. I was in good spirit and relax. I felt that things went and smooth which was very nice :)
Chef Knight said that my Lamb stew w/ Polenta was very flavorful and had great texture, the only thing is that she felt I needed a little more salt. I personally think it was Finger Linkin Good :) !!!!! My Veal with Mashed Potatoes Chef Knight said had a little to much salt and my sauce needed a little more cream... My Mom & Dad tried it later and said the Veal was Magnifico!!! Thanks for the critique Chef Knight, I will get the salt situation patten down ASAP :)
Love from my Cocina to Yours -
Anessa's D'Lish Fusion
Wednesday, June 22, 2011
Tuesday, June 21, 2011
Braised Chuck!
Last night for dinner I made Braised Chuck Beef w/ Garlic Pommes Puree & Roasted Carrots... The meat was so tender and it had so much flavor. The garlic mashed potatoes were nice a creamy with a little hint of garlic & the Red Wine Mushroom Sauce was ohh so tasty....
I had some left overs so tonight i will make some nice sandwiches! "Cooking w/ Love Feeds the Soul "
From my Cocina to Yours & Till Our Taste Buds Meet Again
Anessa's D'Lish Fusion!
Chili!!!
This past weekend was Fathers Day so I made my papi some home made chili.. The picture above it ths the meat sauteing for the sauce I am added to add to the chili.......I also added the tenderized meat that fell off hte bone in the Chili....
Happy Father's Day Daddy!
Le Cordon Bleu Journal #26
Hola,
So today was our written exam, I studied all night so lets hope things went well! After our exam we had the rest of the class time to practice on any of the dishes that will be on the practical exam, so I chose to make grilled pork chops and poached salmon. Again my pork was just a little to done, chef instructed my one some techniques on how to see if it's done just by looking at it "Thank's Chef Knight" my sauce was tasty also. My Salmon came out perfect I was so excited WoooHoooo!
Today was our last day to turn in our Journals (which is my blog). I enjoyed blogging about my experiences through Foundations I. Thank you Chef Knight & Chef Sutton for being great instructors, always pushing us to do better, guiding us & always being real with us. Cheers to the Greatest Chef's! God Bless you both & I will always stop by to Bug ya! :)
Till Our Taste Buds Meet Again - From My Cocina to Yours!
Anessa's D'Lish!
Le Cordon Bleu Journal #25
Good Morning & Happy Monday!
Hola,
Today was a good spirited Monday unfortunetl Chef Knight was out sick we all stuck together and also helped Chef Sutton out since she was the only Chef for the day. Yeah Good Job Class A Bleu!
On today's menu we had to make Poached Salmon w/ a Buerre Blanc Sauce, Rice Pilaf & Zucchini Tournes! I had a little bit of an issue with my buerre blanc sauce but leanred that I might had the butter a little to warm. Also my salmon could have been cooked just a little bit less but overall Chef Sutton said it was a very good dish! Thanks Chef Sutton.
Till Our Taste Buds Meet Again - From My Cocina to Yours!
Anessa's D'Lish!
Hola,
Today was a good spirited Monday unfortunetl Chef Knight was out sick we all stuck together and also helped Chef Sutton out since she was the only Chef for the day. Yeah Good Job Class A Bleu!
On today's menu we had to make Poached Salmon w/ a Buerre Blanc Sauce, Rice Pilaf & Zucchini Tournes! I had a little bit of an issue with my buerre blanc sauce but leanred that I might had the butter a little to warm. Also my salmon could have been cooked just a little bit less but overall Chef Sutton said it was a very good dish! Thanks Chef Sutton.
Till Our Taste Buds Meet Again - From My Cocina to Yours!
Anessa's D'Lish!
Le Cordon Bleu Journal #24
Good Morning & TGIF!
Hola,
I cant believe this time next week we would have finished Foundations #2 already. WOW! I cant even believe it time has gone by so fast, It feels like yeaterday was our first day but like they say "When Your Having a Good Time, That's When Time Flies by"
Today was a super fun day we Scaled, De-Boned & Filled a whole Fish! My poor little fish was pregnant. It was my first time actually doing it. I followed the instructions given by the Chef's and I was able to succed with great cuts of fish that then helped when I made Sole Fillets with Butter and Lemon. I cooked one of my fillets a little to long which resulted in a darker golden color virsus a lighter golden color.... I also made with my whole chicken we fabricated the other day a Roasted Chicken with Turnips & Carrots... It was all so yummy. Thanks Chef Knight & Sutton once again for another wonderful teaching day!
"Till Our Taste Buds Meet Again - From My Cocina To Yours"
Anessa's D'Lish!
Le Cordon Bleu Journal #23
Good Morning L.A.
Hola - Buenos Dias!
Today prepaired a Stuffed Chicken breast with Mushrooms & a Pecan stuffed Chicken leg.... They were both so yummy. I have never stuffed a piece of a chicken, I was so excited once I did because I have been wanting to one. The great part is that it was very fast and did not take to much cooking time. I toasted my pecan crust on the chicken leg just a little bit, but it was not bad tasting :). I also made roasted Carrots & Black Potatoes... My dinner tonight is going to be a HIT!
Have a Blessed Day!
From my Cocina to yours!
Anessa's D'Lish
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Hola - Buenos Dias!
Today prepaired a Stuffed Chicken breast with Mushrooms & a Pecan stuffed Chicken leg.... They were both so yummy. I have never stuffed a piece of a chicken, I was so excited once I did because I have been wanting to one. The great part is that it was very fast and did not take to much cooking time. I toasted my pecan crust on the chicken leg just a little bit, but it was not bad tasting :). I also made roasted Carrots & Black Potatoes... My dinner tonight is going to be a HIT!
Have a Blessed Day!
From my Cocina to yours!
Anessa's D'Lish
Le Cordon Bleu Journal #22
Day# 22
Hola!
Today we FABRICATED a whole chicken it was really cool. I have never done this whole process before. I learned to get most out of my money and how many wonderful different dishes you can get with just one whole chicken! Thanks Chef's for all your wonderful TIPS, much appreciated!
Till out tasted buds meet again! From my Cocin to yours!
Anessa Sanchez
Hola!
Today we FABRICATED a whole chicken it was really cool. I have never done this whole process before. I learned to get most out of my money and how many wonderful different dishes you can get with just one whole chicken! Thanks Chef's for all your wonderful TIPS, much appreciated!
Till out tasted buds meet again! From my Cocin to yours!
Anessa Sanchez
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