STUDY AID: POSTS & PICTURES!
For ease and convenience of studying (for me and anyone else from class which this might help), here are all the dishes we need to know for the final on Friday. Mostly this is to present all the pictures of the dishes as I've fallen behind on updating the posts themselves...just too little time and too much going on getting ready for the final on Friday. This is a "study break" as it is!
We'll each either have to make two dishes in three hours. We'll either get a dish from Garde Manger and a dish from Poissonier (an appetizer and a fish dish) or a dish from Saucier and a dish from Patissier (a meat dish and a dessert).
Check out the pictures with links on the jump.
GARDE MANGER
Tomato Soup With Basil and Garlic-Sauteéd Scallops, Soupe De Tomates Au Basilic Et Saint-Jacques Sautées À L'Ail
LINK
&
Steamed Clams With Roasted Red Pepper, Almonds, And Ham, Casserole De Palourdes À La Catalane
LINK
Purée of Carrot Soup With Leeks, Sorrel, And Dill, Potage Crécy Auc Poireaux, Oseille, Et Aneth
LINK
&
Ricotta Gnocchi With Braised Greens, Mushrooms, and Prosciutto, Gnocchi De Lait Caillé Et Vergure Braisée, Champignons, Et Jambon De Parme
LINK
Sauteed Shrimp With Avocado Mousse And Tomato Coulis, Mousse D'Avocats Aux Crevettes Et Coulis De Tomates
LINK
&
Clarified Beef Broth With Essence of Celery and Mushrooms, Consommé À L'Essence De Céleri Et Cèpes
LINK
FISH
Sautéed Fillet of Bass in a Fennel and Tomato Broth, Filet De Bar Sauté Au Jus De Fenouil Et Tomate
LINK
Fish Stew Marseilles-Style, Bouillabaisse à La Marseillaise
LINK
&
Filet De Tilapia Cuit Poêlé, Sauce Au Porto, Tilapia With Wild Mushrooms In A Port Wine Reduction
LINK
Rare Pan-Seared Tuna With Gazpacho Vinaigrette And Black Olive Couscous (Nouvelle France), Tournedos De Thon A La Vinaigrette De Gazpacho, Couscous Aux Olives Noires
LINK
MEAT
Lamb Stew With Autumn Flavors, Casserole D'Agneau Automnale
LINK BUT NO PIX-- CLASS WAS CANCELLED
Sautéed Duck Breast and Braised Duck Leg With Peaches, Suprême De Canard Sauté Et Cuisse Braisée Aux Pêches
LINK
Roast fillet of Beef With Braised Lettuce, Stuffed Vegetables, and Roasted Potatoes, Filet De Boeuf Rôti Richelieu
LINK
PASTRY
Tropical Fruit Mousse and Macaroon Cake, Gâteau Aux Fruits Exotiques
LINK
&
Blueberry Financier, Citrus Sorbet, Financier Aux Myrtilles, Sorbet Au Agrumes
PIX TK
LINK
Melon With Anise And Mint & Cherry Ice Cream, Melon À L'Anise Et Menthe, Glace Aux Cerises
PIX TK
LINK
&
Crepes Flamed With Grand Marnier, Crêpes Suzette
PIX TK
LINK
Peach and Champagne Sabayon Gratin, Gratin De Pêches Au Sabayon De Champagne
LINK
&
Jacques Torres Fountain, Fontaine Jacques Torres
LINK
We'll each either have to make two dishes in three hours. We'll either get a dish from Garde Manger and a dish from Poissonier (an appetizer and a fish dish) or a dish from Saucier and a dish from Patissier (a meat dish and a dessert).
Check out the pictures with links on the jump.
GARDE MANGER
Tomato Soup With Basil and Garlic-Sauteéd Scallops, Soupe De Tomates Au Basilic Et Saint-Jacques Sautées À L'AilLINK
&
Steamed Clams With Roasted Red Pepper, Almonds, And Ham, Casserole De Palourdes À La CatalaneLINK
Purée of Carrot Soup With Leeks, Sorrel, And Dill, Potage Crécy Auc Poireaux, Oseille, Et AnethLINK
&
Ricotta Gnocchi With Braised Greens, Mushrooms, and Prosciutto, Gnocchi De Lait Caillé Et Vergure Braisée, Champignons, Et Jambon De ParmeLINK
Sauteed Shrimp With Avocado Mousse And Tomato Coulis, Mousse D'Avocats Aux Crevettes Et Coulis De TomatesLINK
&
Clarified Beef Broth With Essence of Celery and Mushrooms, Consommé À L'Essence De Céleri Et CèpesLINK
FISH
Sautéed Fillet of Bass in a Fennel and Tomato Broth, Filet De Bar Sauté Au Jus De Fenouil Et TomateLINK
Fish Stew Marseilles-Style, Bouillabaisse à La MarseillaiseLINK
&
Filet De Tilapia Cuit Poêlé, Sauce Au Porto, Tilapia With Wild Mushrooms In A Port Wine ReductionLINK
Rare Pan-Seared Tuna With Gazpacho Vinaigrette And Black Olive Couscous (Nouvelle France), Tournedos De Thon A La Vinaigrette De Gazpacho, Couscous Aux Olives NoiresLINK
MEAT
Lamb Stew With Autumn Flavors, Casserole D'Agneau Automnale
LINK BUT NO PIX-- CLASS WAS CANCELLED
Sautéed Duck Breast and Braised Duck Leg With Peaches, Suprême De Canard Sauté Et Cuisse Braisée Aux PêchesLINK
Roast fillet of Beef With Braised Lettuce, Stuffed Vegetables, and Roasted Potatoes, Filet De Boeuf Rôti RichelieuLINK
PASTRY
Tropical Fruit Mousse and Macaroon Cake, Gâteau Aux Fruits ExotiquesLINK
&
Blueberry Financier, Citrus Sorbet, Financier Aux Myrtilles, Sorbet Au Agrumes
PIX TK
LINK
Melon With Anise And Mint & Cherry Ice Cream, Melon À L'Anise Et Menthe, Glace Aux Cerises
PIX TK
LINK
&
Crepes Flamed With Grand Marnier, Crêpes Suzette
PIX TK
LINK
Peach and Champagne Sabayon Gratin, Gratin De Pêches Au Sabayon De ChampagneLINK
&
Jacques Torres Fountain, Fontaine Jacques TorresLINK
posted by Turo at 3:10 PM
1 Comments:
Arthur,
I thought you might be interested in the site for Bobolink dairy in Vernon NJ. They participate in the farmers' markets in the city. I have been wanting to go and visit them for two years and was thinking it might be nice to go around Christmas time since they are open all year round. I thought you would be interested because of their cheese-making and bread-making.
http://www.cowsoutside.com/
Bobolink Dairy makes cheese from the milk of twenty mixed-breed, grass-fed cows. The farm's extensive pastoral resources, as well as its proximity to New York City, have resulted in it becoming an important center for promoting grass-based, sustainable, profitable, family-sized dairy farming as an alternative to the industrial, confinement-based farms that typified the dairy industry in the late 20th Century. By working with culinary arts and agricultural institutions in the region, they are encouraging a new generation of chefs to demand and farmers to produce high-quality cheeses from well-treated cows on ever-fertile land, in both the developed and developing worlds.
In addition to the farming and cheesemaking, Bobolink has built a large wood-fired hearth oven, to bake breads to go with their cheeses.
Bobolink also offers internships in cheesemaking, grass-based dairy farming and bread baking.
Internships can take the following forms (if your interested, you'd probably be able to work something out with them maybe a work/study kind of internship so that you wouldn't have to pay):
1. Agritourism: one, two or three-day, with off-farm housing available (there are several bed-and-breakfasts and motels in the area, at a range of prices). Tuition: $100/day. Farmers, craftspeople and others are invited to make barter proposals.
2. Short internship: two month minimum, (room and board may be available on-farm).
3. Academic Internship
4. Seasonal appenticeships: For the serious would-be cheese and/or bread artisan, a full-season (10-12 month) apprenticeship is available, including all aspects of grass-based milk production, cheesemaking, ripening room operations, baking, and direct marketing.
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