Hello Food Diary and Hungry Bloggers!!
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| Soft Polenta |
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Wheatberries with Roasted
Pecans and Poblano Peppers |
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Wheatberries with Roasted
Pecans and Poblano Peppers
plated for Chef |
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| Fresh Tabbouleh Salad |
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Fresh Tabbouleh Salad plated
for Chef |
It has been one long day for me! The important thing is that I have found time to log on and write to you all!! It was grain day in class, and must I say...I ROCKED it today!! We made 3 types of grain salad...I wasn't to fond of the recipes we had...they were a little bland (but with a few added ingredients here and there they could be transformed into something really good!). On our plate this morning we had Tabbouleh Salad, Wheatberries with Roasted Pecans and Poblano Peppers, and Soft Polenta. I started with my Polenta - polenta is similar to grits, it is made from cornstarch. I boiled some water in a sauce pot and slowly whisked in my cornstarch. When my mixture was saucy in texture I added salt and tons of parmesan cheese...Then I plated it and served it to chef. The comment she wrote on my grade sheet was "Perfect" YES! Just a quick note - Polenta is usually laid out on a sheet pan and cut up into slices, then fried or baked...I think it would be better this way. We made it into a pouragey type dish and I didn't care for it. Next up was Tabbouleh -Tabbouleh is a cold Mediterranean Salad made with bular wheat, fresh veggies and lemon juice. I really like this salad - and it's really easy!. I took my soaked bulgar and mixed it with my sliced cucumbers, tomatoes, parsley, scallions, olive oil, lemon juice, and salt and mixed it all together. I placed a fresh piece of lettuce on a cold plate and put a spoonful of my salad on top...I was done! Chef gave me another "perfect" :) Last but not least I was onto my Wheatberries with Roasted Pecans and Poblano Peppers. Like I said earlier this salad would be VERY good with some other added ingredients. I felt it was a little bland and dry, but the wheatberries have a good texture. Anyways, this one was quite easy as well. I took my wheatberries (that I had already boiled in water for an hour) and mixed them with my roasted pecans, sliced roasted pepper poblano, salt, and a tiny bit of olive oil. Done! I plated it on a piece of purple lettuce and turned it in. One more thumbs up and "perfect" came from chef!!! I told you guys I rocked it! I wasn't kidding! :)
Today in the kitchen I felt comfortable for the first time. Up until now I have felt intimidated by everything (the commercial kitchen, the chefs, the time windows, the other students, you name it). I think I am starting to find my "inner chef" :) I still have a lot of work to do, but it is becoming clear that I am on the right path! Thank you all for reading and keeping up with my progress! I will be back tomorrow! Time for me to sleep!
Bon Appetit!
- Chef Kass In Training
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