Ready to roll? Sole Paupiettes with Summer Vegetable Julienne (Taken with instagram)
Today’s learned skill is shallow poaching. More specifically sole wrapped around blanched peppers, zucchini, summer squash, and carrots and shallow poached in fish fumet.
“Beat that, you little trout sniffer.” - Buzz McCallister
Today’s skill - PAN FRYING. Check out the crispy skin on my Trout Meuniere.
Grilled Mahi Mahi with Gingered Saffron Aoili and Pineapple Relish —> Go Team 3! (Taken with Instagram at Culinary Institute of America at Greystone)
One of the things I most enjoy about Chef Briwa’s Skills 3 class is the freedom he allows us to play with different elements of a dish after we have completed the key components. Today, I used the time I had in between portioning out my mahi filets and grilling them for lunch service to practice my mayonnaise skills by making an aioli. To pull off both tasks, I had to really kick myself into high gear and work quickly but the added richness and flavor (as well as the opportunity to exercise my “sense of urgency”) made the hussel worth while.
First stop on our our gastronomic tour of the US - The North East. Salt Crusted Trout.
Miso Glazed Black Cod for Cuisines of Japan! (Taken with Instagram at Culinary Institute of America at Greystone)
Team one rockin’ the poached egg station. (Taken with Instagram at Culinary Institute of America at Greystone)
Poached Egg over Salmon Paillard with Arugula and Radicchio, Shaved Radish, Mircogreen, Fennel Frond and a Walnut Oil Saffron Vinaigrette.
And now it’s on to Lunch! Pictured: Tuna Nicoise a la Salad Station
Lunch Cookery class is conducted much the same as Breakfast Cookery - with the exception that we are back to our civilized 7am start. For seven days, as teams of three, we work the different lunch stations on a daily rotation prepping and cooking-to-order salads, sandwiches, pastas and the like. Instead of serving themselves from the standard lunch buffet, our fellow culinary students and the CIA staff select their lunch preference from the white board menu at the far end of the kitchen and relay their selection to the day’s assigned class expo who calls out the order to whichever station is making that particular dish. Forty minutes is a short window to get so many mouths fed and we have to really push to get our prep done to start lunch on time - by the end I am definitely ready to sit down and demolish the meal I’ve ordered. Lunch Cookery is obviously a much needed kick in the rear when it comes to efficiency and time management. Boy are we going to need it. Externship starts in less than 2 months!! Eek!
I didn’t even know I liked gravlax! Must be the Swede in me… (Taken with Instagram at Culinary Institute of America at Greystone)
One fish, two fish, red fish, blue fish (Taken with Instagram at Culinary Institute of America at Greystone)
Kampachi Crudo. (Taken with Instagram at Sushi Ran)
Whole Roasted Branzino from Banquets & Catering Class Last Week (Taken with Instagram at Culinary Institute of America at Greystone)
Prep Duty (Taken with Instagram at Wine Spectator Greystone Restaurant)