culinary school- week13 / part 2 - (139 lbs)

With my post-flu legs holding me upright with little more stability than those of a new born colt, I returned to class just in time for Week 13. Because my taste buds were still shot, I relied heavily on the palates of my classmates to decide on spices and seasoning. The week went as follows:

Asian Menu Development Day

India Buffet

Black Box Exam (Think 'Iron Chef' in 2 hours, and by yourself)

Thursday: (Food Costing Project-1)
Herbed Quail with a Balsamic- Demi Reduction + Roasted Squash Caponata & Basil Apple Salad
Trout Cakes with Fennel Slaw + Minted Salsa, Asian Tartar Sauce & Fried Ginger Threads

Friday: (Food Costing Project-2)
Grilled Quail & Rillettes + Fennel & Carrot Slaw
Ballontine of Cornish Game Hen with Date Stuffing + Braised Leeks & Basil-Lemon Basmati Pilaf
Poached Apple Tart with Crème Patissiere, Toasted Almonds & Blueberry Coulis

Grilled Tofu & Mushroom Skewers

Trout Cakes w. Fennel Slaw & Minted Salsa

Herbed Quail w. Balsamic-Demi Reduction + Roasted Squash Caponata

Ballontine of Cornish Game Hen with Date & Cashew Stuffing

Poached Apple Tart with Crème Patissiere & Blueberry Coulis

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