And it was SUPER tasty! (Sorry Mary...)
Chef prepares to carve into the leg of lamb
Today (September 15th) we prepared Lamb. This was a great day to eat! Lamb is a really tasty meat that I'm fairly fond of. Also cooking a whole leg with the bone in is a sure way to get incredible flavor!
Preparing the leg for flavor infusion!
Meghan infusing the leg. We placed garlic and rosemary springs in the meat and rubbed the outside with salt and pepper, we even got to use Chef's secret ingredient (it's related to gin) to bring out that extra kick!
Searing the outside of a roast helps keep the juice inside the meat during cooking.
Jakob (foreground) and Rigo (background) work on the line
We split up into two large groups today. My team was headed by our day's Sous Chef (Jakob won the best dish with his sweetbreads so he was awarded this for the day), and was tasked with the leg of lamb. The other team, (Sous Chef Dylan) made a roast of lamb, it was super good!
Both teams were also tasked with making artichokes in one of four ways. Artichokes are really, really tasty if you prepare them correctly. Unfortunately we we not one of them. As a fairly dense flower they need to be cooked for a decent amount of time, something we always run out of in our kitchen!!! I usually steam them for at least 30 minutes at home and we just didn't get that amount of time. They are really pretty flowers in the core! A nice pink-red that contrasts agains the green.
It was really interesting to see how many ways they were prepared. I will say one of the best parts of having a larger class is that we don't have any shortness of creativity and it definitely comes out when we are allowed to use it!!!
The crusted loin was super good! I want a piece right now!
Farro risotto (left), an incredible apple salad (center) and our buffet (right). It was a very tasty day! There wasn't any meat uneaten when we started cleaning!
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