RSS Feed (xml)

Site Design

Powered By

Powered by Blogger

Sunday, February 13, 2011

Culinary School - Q4 Week 5, Mid Term

American Regional
Feb 7-8, 2011


Day one

Summary: My mid term paper was on Cat Cora. I admire her because she has really made a place for female chefs. I feel like I did a good job on the written exam. Most of the words were familiar to me.

Day Two

The Menu:
Chicken and Andouille Sausage Gumbo
Alligator Etoufee
Boiled Rice
Bread Pudding with Whiskey Sauce

The Food: This is the first time I have ever made a dark roux. It was so easy. I am glad that I got the chance to do that. I also feel glad that everyone got a chance to cook with the alligator.

Summary: I really liked the gumbo. The color was perfect and the flavor was delicious. Next time I will pay more attention to the oil and make sure that I either siphon some off or add more flour to make it less oil. I was disappointed with the etoufee because I didn’t taste the fish stock before I added it to the etoufee. It was really fishy. Had I tasted it first I would have used chicken stock instead of the fish stock. The bread pudding was good, but next time I think I would take it out sooner.

Chicken and Andouille
Sausage Gumbo

Alligator Etoufee

Break Pudding with
Whiskey Sauce


Mrs. L said...

So what did you think of the alligator? Tasted like chicken? :)

barbie2be said...

everyone says that but it's not true.

if pork and duck had a baby... that's what alligator tastes like.

PillowNaut said...

I guess it depends on how the alligator is prepared and spiced then, because when I tried it in Louisiana it tasted more sausage-y... perhaps it had been tenderized somehow... but I love that you cooked with it!! That's awesome. That bread pudding looks great too...