Endangered Adobo

Why, hello, strangers.

Well it’s about halfway through the semester and I’ve learned a ton. I haven’t been very great about updating but I thought I’d catch you guys up on what I’ve been doing.

Sorry for the crappy cell pics. I can’t exactly bring my nice big camera to class while I’m lugging all my other tools. I’m also still a little new to the photoshop thing so things are going to look a little rough around the edges on my picture layouts…

Egg Chapter

Eggs Benedict and Cheese Souffle

Omelette and Quiche

I forgot to fold the omelette over because I was so excited that I had successfully tossed and flipped it in the pan. One victory at a time, ladies and gents.

Class sit down meal 1
Every group is assigned a course. Ours were the bread/butter and the dessert. This was after our chicken chapter and we decided as a class to do a French theme.

Top left: bread with herbed compound butter
Top right: escargot in mushroom caps
Middle: Chicken en cocotte with Cote du Rhone, haricot vert, butternut squach gnocchi
Bottom left: Salad with walnuts and goat cheese
Bottom right: Tarte tatin with vanilla ice cream

Class sit down meal 2

This was after our fish chapter. Our group made the vegetable and starch sides.

Top: Mushroom and brie in puff pastry pouches
2nd picture: Tuna tartare
3rd picture: Smoked salmon entre, pepper salad, French potato salad, vegetable tagliatelle
4th picture: Bread pudding

Baking
I haven’t had a lot of chances to take pictures in my baking class because it seems like we are always in such a rush. By the time the product is out of the ovens, we’re usually just in a hurry to pack them up so we can leave. That class is from 7 pm to 10 pm so you can imagine people are itching to get home by then.

Cinnamon buns

Popovers

Stay tuned: Next post will be about all the cooking I’m doing outside of culinary school!