Saturday, April 20, 2013

My Culinary Work


As of today, I've advanced to Level 2 of my school's Culinary Program. Completely awed by how fast a month went by. It felt like it was just yesterday that I was in Level 1 learning how to slice vegetables into different shapes.

Now that I'm in Level 2, soon there will be Pastry. I'm going to LOVE this section of the course. I hope I can get decent photos of the desserts I'll be making.

For now, I'll show you the pictures of what I've done. Unfortunately I didn't post one of the dishes from a few weeks ago I'll put in the details below, which one I forgot to post.

(Roast Chicken, "Grandmother style" with Bacon Lardons, 
Potatoes, Pearl Onions, and Mushrooms)

(Bread Crumb-Coated Flounder with Remoulade,
 and Sauce aux Poivrons Rouges)
This was the dish I forgot to post a few weeks ago. I'm sorry!

(I'M SORRY!; This was Pork Chops with Sauce Charcutiere,
This looked so good that forgot to take a picture)

(Ginger-Marinated Pork Fillet with Sweet and Sour Sauce)

(Marinated Lamb Chops with Vegetable Ragout)

(Lamb Stew with Season Vegetables)

Sauteed Venison Loin with Sauce Bordelaise
and Pommes Darphin (Potato Pancake)

(Simmered Beef Short Ribs with Horseradish Sauce)


(Veal Blanquette with Rice Pilaf; Garnished with Pearl Onions and Mushrooms
in a Cream Sauce)

This time the photos aren't as appealing, but the dishes are very classic and delicious. Stay Tune for more weekly food porn! Subscribe and please share if you like the photos!