Now we’re cooking…
Day 5, Fruit and Vegetable Identification. Yep, It was like I had feared. This is what an apple looks like. But it wasn’t that bad. We learned the classification of veggies and fruits (mostly obvious). Then after a quick review of the recipes it was time to go into the kitchen. We had a few minutes to prep our work stations. Cutting boards, wash buckets, etc. Then it was time for a discussion of mushrooms and truffles. We got to taste white truffle oil and white truffle honey. It has a distinct taste, not bad, just different. We saw a whole bunch of different types of beans and dried fruits. Then it was time to cook!
Our recipes for last night included a grilled eggplant salad, sauteed green beans, a vegetable stir fry, and braised red cabbage. Now, I’m not a vegetable eater. Never liked them. Last night was one of my nightmares. We have to try everything we make. EVERYTHING! I volunteered to make the red cabbage. I sliced the cabbage into very thin shreds, used the julienne onions that were one of our homework assignments, some red wine, apple cider vinegar, and sugar. Started by heating some clarified butter, added the cabbage and onion and cooked them for a few minutes, then added the sugar and wine. After the liquid cooked out, I added the vinegar and set the pan on the back burner to sit while everything else was cooking. I helped the others in my group prep for their dishes. I finely chopped some mint for the eggplant salad, I put plates in the oven to warm, sliced some mushrooms for the stir fry, washed dishes, etc.
After everything was done cooking, we plated our dishes, garnished and waited for critique. Our cabbage was the best tasting. Our stir fry was also the best, due in part to the use of some ginger-garlic oil. Our eggplant salad was presented well, and tasted OK, and our green beans were a bit overcooked. All in all a successful evening of cooking. I did actually eat everything on my plate. I was shocked. I still don’t like green beans.
After cleanup, Chef did a demonstration on spaghetti squash, which was delicious, and how to cut supremes of oranges. Part of next weeks homework along with some celery matchsticks and dice.
Next week. Poultry. We have to debone two chickens. We’re then frying breaded chicken tenders, making hot wings, grilling chicken, simmering chicken for chicken salad, and a couple of other applications. Lots of food next week. And no veggies!!!
