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!

Le Cordon Bleu Jornal #17

Day#17

Hola!
Today we had pasta day! Yummy I love pasta. We made Fettuccine Alfredo & Pesto Ravioli with Cheese filling. We used the dough we prep yesterday for our dishes today. I had a little trouble rolling out the dough from the machine and not sticking together but up until the last minute I was able to get both of my dishes out on time. In the back of my mind I thought my dishes weren't perfect since I was in a rush and they weren't coming out ad plan but Chef Knight tried it and said "Anessa it was Amazing" .. I learned no matter what situation that happens, just stay focus, give 120% and make it with love and your dish will come out Fabulous!

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

Le Cordon Bleu Jornal #16

Day#16
Hola!
It's Salad day, Yipppeeee! I love salad. We made Nicoise, Leeks w/ Vinaigrette, White Bean salad, Salade de Pommes de Terre. All the salads had my homemade Vinaigrette, which was yummy and blended well with all the salads. We made several things but it was so easy and we finished fast. I would defiantly make these again.

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

Le Cordon Bleu Jornal #15

Day#15

Hola!
Today was TEST day! We had to make Carrots Vichy, Rice Pilaf, Pommes Duchesse & Bacon-Green Beans w/ Peppers. Things went very smoothly today, my dishes came out Fantastic, the flavors just popped in ur mouth and the presentation was Fabulous!!!

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

Le Cordon Bleu Jornal #14

Day #14
Happy TGIF! Today was an awesome day spiritually and physically. We had to make Pommes Anna, Doughese & Scallop potatoes. Chef Knight loved my scaling potatoes, she's loved the texture and the flavor and I got the salt amount right on the money. Wooohooo! She also loved how I presented my three dishes. I'm taking my creativity to another level. Thank u chef knight for ur great advice an guidance.
Till our taste buds meet again!
Que Rico from my Cocina to yours!
Anessa

Le Cordon Bleu Jornal #13

Day#13
Today we made Tabbelouh, Wheatberries with Pecans & Poblano peppers. I have never had wheatberries it was good. The dishes were really easy. Chef Knight gave u's her version of the Wheatberries and it was way better, two thumbs up Chef Knight!
Till Our Taste Buds Met Again!
Que Rico from my Cocina to yours!
Anessa Sanchez

Check out Salmonella Scare Prompts Grape Tomato Recall | Planet PitPlanet Pit

Check out Salmonella Scare Prompts Grape Tomato Recall | Planet PitPlanet Pit

Le Cordon Bleu Journal #12

Day #12
Hola!
Today we made Salade de Lentils, Vinegerette dressing, Cranberry Beans & Asparagus, Hummus. It all came out wonderfully. I have never really had hot salads. I was curious on how it would taste and surprisingly it was very tasty. We incorporate the Vinegerette we made into the bean dishes, interesting mixtures but Que Rico! I will defiantly eat it again. Even my mother who is very hard to please like it.

Que Rico from my Cocina to yours!
Anessa Sanchez

Le Cordon Bleu Journal #11

Day #11

Hope you had a fun and festive Memorial weekend filled with D'Lish foods!!!!

Hola, Today in class we had to make Risotto, Rice Pilaf, Carrots Vichy & Roasted Veggies. I have never made risotto before and nelieve it or not nor have I ever eaten it before. I think it came out great, chef knight said that the texture was great and so was the flavor but needed to be a bit more creamy, not to bad for the first time :) My rice pilaf chef knight said it tasted great with a nice buttery taste. My carrots got alittle to caramelized than it broke the sauce, next time I would have to keep the flame low. Roasted veggies came out Bomb. Chef Knight loved it she said my green beans were nice and perfect :) WooooHooooo!!!

Also Chef Knight & Sutton were very pleased with every ones Risotto, it's a very testy dish that we all tought well to do and the results showed. Thanks Chef's you Ladies Rock!

Everyday I learn so much, I feel more confident & more comfortable..... Till our taste buds meet again :)

Que Rico  from my Cocina to Yours!
Anessa Sanchez

Le Cordon Bleu Journal #9

Day#9
Today is Friday, Memorial weekend and we have a test in class. The three soups we had to make were Creme Dubarry, Consumme & French Onion. I was pleased with the wat they came out. My onions we nice and golden for the french onion soup, my creme dubarry was nice and creamy and my cosumme tasted nicely. Let see what Chef Knight thinks...

Have a Happy & Safe Memorial Weekend!

Que Rico  from my Cocina to Yours!
Anessa Sanchez

Le Cordon Bleu Journal #8

Day #8
Today we had to make French Onion Soup, Clam Chowder & Consumme. We started very late so didn't have enough time but I was able to turn in all three but I didn't feel they were my best. The chowder needed to cook a bit more, the consumme came out pretty good and the French onion soup came out not do great. It's ok I learned my mistakes, now next time it will come out D'Lish!!

Que Rico - Hasta Mañana
Anessa

Le Cordon Bleu Journal #7

Day #7
Today was Test day on the sauces we have been practicing on. We had a written and a practical that consisted of making Merchand de Vin, Bechamel, Beurrc Burc & Hollandaise sauce. I was nervous as always but I ended up being calm and collective. I defiantly felt more confident today than I did yesterday. I really liked how the flavors of my sauces came out.

Que Rico! Hasta mañana
Anessa

"Ladies Swapt Party"

Hola! I catered an event called "Ladies Swapt Party" it was a great event of ladies swapping clothing and the rest was donated to people who are in need. I made Chicken in Spanish Sauce, Ceviche and my famous Guava & Cheese Pastry Puff!!! Yummm