We are getting to the point where we are in the kitchen every day; sometimes twice a day. We started with stocks, then sauces, then soups. Next we starting making salads and sandwiches. Now we are finishing up appetizers and just starting egg dishes.
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| This is our first day for sauces. We made hollandaise, and the derivative bearnaise; mayonnaise and the derivatives cocktail sauce and tartar sauce; espagnol and the derivative demi glaze. |
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| More sauces |
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| We moved on to soups. We have cold potato and leak soup (left) and Gazpacho |
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| Scotch Broth and Minestrone |
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| Pumpkin puree soup and lentil puree soup |
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| Nicoise salad and Greek salad |
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| Waldorf salad |
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| Then we moved on to sandwiches. Club sandwich in the front, steak sandwich in the back right. |
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| "submarine" sandwich. It was pretty close to an Italian sub, considering there is no pork allowed at the school |
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| Appetizers, and so many of them. There is tuna mouse, cucumber, smoked salmon, brie cheese and grapes |
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| Spanakopita has a spinach and feta filling wrapped in Filo pastry. The spring rolls are filled with veggies and deep-fried. The Lamb samosa was also deep fried. |
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| Vietnamese spring rolls made with the most delicate edible paper. Tortilla rolls made with bells peppers and little too much green chillies. Crepe rolls made with a spinach and cream cheese mixture. Crepes are not super easy to make fyi. |
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| On the left is a stuffed portobello mushroom. In the back is vol au vent (pastry stuffed with a really yummy chicken cream sauce). On the right is tarte tartin. Basically you make ratatouille, then put it in a small pie dish, then put pastry dough on top, bake, and flip it over before serving it. |
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| Souffle |
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| The left is broccoli, onion, and cheese quiche. The right is spinach, onion, and goat cheese quiche. |
hungry yet?
Everything looks awesome! Glad school is going well.
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