PASTA!

well after last weeks Italian session i have seen a lot of mistakes and small little tweeks I can make in cooking a mean Italian dish, being that I work at an Italian Restaurant...like not scorching the pancetta in the Carbonara, to bring out the wonderful flavor of the Italian Bacon, in the dish!. . .it was rather an aha! moment for me!

-Paul

Prime Rib & Salad

I cooked up a medium Rare Bone-In Prime Rib Steak, I blackened it, and slapped it on the brand new grill, and put together a mix of greens, topped off with some avacado, and roasted veggies, topped with a dijon mustard dressing. After coinsuming the amazing work of art, I took a long nap, which seemed appropriate after eating good!

Roasted Chicken

I cooked a roast chicken for a group of friends, i cooked it for 45 minutes @ 375, it came out wonderful and moist, we all ate every last bit

chicken dinner

i cooked a roasted chicken for my friends, it suprised me on how difficult it was to find a whole chicken thawed out at the grocery store,but i waited patiently and sure enough, the lady at the meat section came out with one, i cooked my chicken at 375degrees for approximately 45 minutes, untill it reached the temperature of 170, i stuffed the chicken just like we did in the last class, and surved if over a bed of rice, and with a size of carrots, an sweet potatoes. I sure made a tasty bird!

The Pot Luck

I made an effort the other night to take out the giant block of frozen Walleye out of my freezer, and then thaw it, in an effort to literally bring something different to the table for our Potluck. I breaded it in a polenta and flour mixture, after submerging it in a lime, and cilantro egg wash, and fried half of it in vegetable oil, and the other half, I baked in the oven. I served it with some freshly cut french fries, it seemed to be the premier food at the potluck, that everyone seemed to enjoy.

The Wine Dinner

After much preparation, the aroma of Lamb in my oven seemed to fill my house, accomplimented with the smell of thyme and garlic, i removed if from the oven and placed it on the charcoal grill to finish off, while which i finished off the coriander and curry rissotto, and had just enough time to cook off some fresh asparagus, and finished cutting up a cantelope, befor guests arrived. So i popped a bottle of cabernet, kicked on some " chill tunes", and made the last preparations to my puree, and dinner was served! and boy was it ever divine!

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Cooking Curry Rice

after class on Friday i made it my duty to attempt making rice at home for my friend, So i gathered up some chicken Breast, onion, and combined with coriander, curry and a dash of cayenne pepper. . .i began my attempt of what i would call a fusion cuisine of American East Indian, as the aroma filled the room i could almost taste the curry on my tongue as it filled the air with it's unique, but pleasant potency. . .after devouring the amazing, yet spur of the moment cuisine, i still had room for a bowl of ice cream. . .and after doing dishes, the rest of the bar crowd showed up and were immediately hungry, but to bad for them it was to late!

-Paul Hugo

STEAK & POTATOES

Thursday March 18th, our class was taught how to cooking a proper steak, as well as some other things to go with it, things which i have never made before; such as twice baked potatoes with chives and cabbage, creamy spinach, and potatoes which involved piping which seemed very unique and ended up looking quite elegant. I was also shocked to find out that a proper method of cooking carmelized onions, involved a slow simmer for 45 minutes. I was also mesmerized on how indepth the proper steak cooking method was, and how crucial tempering was to get that juicy medium rare steak, with a carmelized out side and a sexy diamond cross hatching to go along with it.
Over all I think we had a productive day, in which i learned quite a bit, and was even on CHANNEL 7 NEWS browning the bread crumbs for our creamy spinach, and starting the parchment paper on fire.
If i could redue that day, i would of been better prepared for that day by first reading the recipes and then I would of had an idea on how to prioritize my time better.

-Paul Hugo

my omelette

after much mixing, i poured the egg into a skillet, stirring consistanly to get the desired texture until solid. I then added some onions and cheese, and with a quick flick of the wrist i made an omelette to enjoy with my friends!
BON APPETITE!