Wow am i sorry for not updating, and A LOT has happend. I've been very busy with work and school and not to mention had to deal with some personal stuff this week so its been a bit of a whirlwind. Anyhow, let me fill you in on this last week. We covered England of Tuesday and each student needed to present a beef wellington a cottage pie or pastie (pronounced pah-s-tee, not PAY-s-tee). I did the cottage pie (FYI, its a Shepard's pie not made with deer meat) and the wellington (that's the wellington pictured). Thank the lord we didn't need to make our own puff pastry! We were allowed to do whatever design we wanted and we needed to present it with tourneed potatoes and haricot vert. I was so proud of my sauce! it was reduced enough that it was super rich (you can tell by it's dark color) and it didn't break down on me (you know, when the fat and water separates..yea, no very pleasing on a fine dining plate). I thought my design was cute, but i saw some stuff the other students made and was a bit humbled, they really went all out and churned out some pretty neat wellingtons. I think that's the most expensive meal I've cooked, you know, it being a fillet Mignon, topped with mushroom duxelle, and foie gras. I should have pawned it! hey, i could use the money!
4 comments:
hope youre doing ok and that the whirlwind is part good?
the picture here? looks so yummy to me.
please to come here and cook.
:)
So did it taste good? It looks good and that's not something I'd usually eat
Have you been watching Next Food Network Star? How about some posts on that?
I'm sorry, I wouldn't be able to eat anything you make.
Why? It's too pretty on the plate! It's like art. Then again, food is art, isn't it?
LOVED your comment yesterday----gonna try that with egg whites.
M.
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