Sunday, April 14, 2013
Cula 111. Deep Fried lab
This is our deep fried shrimp with an asian mayo sauce. we got a 95% on it... I highly recommend this one.
This ones a little late. Sorry about that
This is a goat cheese stuffed Ravioli we made before spring break. Got a little carried away with my dinner project so hope you dont mind it being late.
Sunday, April 7, 2013
Dinner is on me Essay
Andrew Bourgeois
Cula 111
Dinner is on Me
When first handed this assignment
like many, I too thought I would not learn much. As it turns out with many college student
assumptions I was again wrong. It is no
surprise that I learned from this experience the real surprise is how much I
learned. I now realize how difficult it
is do plan and design a menu but it has proved a rewarding experience.
Right off the bat the first thing I
learned is how hard it is to create a menu.
As expected I brushed off this project for the most part only thinking
about it on occasion. Once buckled down and focused on creating a
menu I learned how hard it is to create a balanced four course meal. Everything in the menu must be taking into
moderation. A good menu would not be
over sweet or over salty, a good menu would not be over heavy with foods with a
lot of cream instead balanced. I decided
on a Cream of spinach soup followed by a Spring Mix Salad. For the main course I choose a Pork
Tenderloin with a Blackberry Black Garlic Glaze served with some Broccoli
tossed in a garlic butter sauce and my own sweet potato casserole recipe. And
for dessert I had made a strawberry cheesecake in a glass with macerated
strawberries. The meal was executed well
but only after a few minor hardships
I easily learned after about five
mints in the grocery store the importance of a shopping list. I had a pretty
good understanding of what I needed to buy but the process could have gone
smoother. I believe I went back and
forth from the dry food area to produce at least 3 times. The mental stress involved recalling all the
ingredients I needed to buy was quite great.
What I learned most from this is how easily it could have been avoided. The best way to learn is by mistakes and this
mistake caused great stress. This
however, was negligible to the cost of the grocery bill, to a working man
$68.54 cents may seem not to0 shabby, but to a college student it was rather
hefty.
The next step of learning happened
when I began to prep for the dinner.
Luckily I was smart enough to prep the food the two days before the
actual meal. Cutting the pork and
putting it in the marinade was necessary, but making the soup, salad and
dessert saved me a lot of stress. Still while in the process of cooking I
figured out better ideas on how to proceed, after everything was finished and I
made a giant mess of course. A good
example of this was the cheesecake in a wine glass, I was layering my
ingredients into the glass and when the time came to do the filling I used two
spoons and spooned the filling into the glass.
This was serviceable but it would have been much easier and cleaner to
have put it in a piping bag. Another
thing I thought of doing after I already finished was with the salad. I had
mixed the feta cheese and the walnuts into the salad but they all fell to the
bottom of the bowl I was mixing in. It
probably would have helped presentation wise for me to sprinkle the cheese and
walnuts onto the salad right before I poured on the dressing. These are just a few of the many minor things
I could have done to minimize stress and maximize effectiveness.
The next stage of learning came from
the actual dinner itself. I had invited
six guests and the starting time of the dinner was at around 6 o clock on a
Wednesday night. The pressure to get the
food out on time was insanely great, I had no idea it would be that
intense. Luckily I managed to push
through and get the soup out right at the start at about six o clock. The next challenge was prepping the main
course while getting the salads out for everyone but at about 6:10 I was able
to get the salad’s out. Stressing out
and giving 110% I was able to squeeze out my main course meal at around 6:30. Once that was out the rest was rather easy
because I had already finished the desserts earlier that morning. This was easily my best idea. I was able to
get the desserts out as soon as my guests finished eating at about 6:45. Being able to get the entire service period
done in less than one hour was something I thought near impossible. I am glad I was able to do so my guests
commented on that and that brightened up my day. One of the best parts of the night was
actually doing the dishes afterward. It
was a welcomed change of pace to the stress of cooking even thought I spent a
solid hour washing the dishes built up.
The other comments my guest made
helped me see a few things my main complaint was my soup. It was a cream of spinach and it wasn't bad
it just lacked a serious kick according to my guests. Being a Cajun myself I was inclined to agree
but I choose to try to keep it as traditional as possible. This taught me you should take who you are
feeding into consideration.
This dinner project was something
that caused a whole mess of stress but looking back id have to give this
project a thumbs up. The stress causes
was a good type, it drove me to try and put out a good food product. I defiantly have a lot more to learn before I
can do this over and over again like many of the older students at this school
do. I am thankful that we were forced to
get our feet wet; it is good to have a taste of what we are getting ourselves
into. The stress involved is what culinary
major’s live for because it is worth it when we see our guests eat our food and
smile, when we are not busy stressing over the next course.
Saturday, April 6, 2013
Dinner project Plate Photos!
Action Shots of me Cooking and Prepping Dinner project
Dinner is on me Prep work Schedule and Service
Dinner was on April 3rd.
April 1st. Monday
Purchased everything.
Sliced the Pork and placed into the marinade.
April 2nd.
Prepped all the ingredients for the soup
Made the entire Recipe of Cream of Spinach soup. Took a little over an hour and then placed it in the refrigerator.
That afternoon i made the casserole up until the final step. I took it to the point where the last step was to bake for 40 mints then serve.
For the desert i made the cream cheese filling and set it aside
I also made the macerated berries and set aside
as well as the cracker crumbs and set aside.
April 3rd. The day of the Dinner.
I started the day off by assembling the dessert in the wine glasses
I also made the salad and vinaigrette and stored them separately until service.
An hour before service i took out everything to let it began to come to temperature.Excluding the dessert
I put the soup on and began to reheat at 5
at 5:30 i put my casserole into the oven.
At 6 i served my soup
at 6:10 i plated up my salads and served.
at 6:30 i had my main course served and by 6:50 my guest where eating there desert
Extremely happy with my Service being under one hour
April 1st. Monday
Purchased everything.
Sliced the Pork and placed into the marinade.
April 2nd.
Prepped all the ingredients for the soup
Made the entire Recipe of Cream of Spinach soup. Took a little over an hour and then placed it in the refrigerator.
That afternoon i made the casserole up until the final step. I took it to the point where the last step was to bake for 40 mints then serve.
For the desert i made the cream cheese filling and set it aside
I also made the macerated berries and set aside
as well as the cracker crumbs and set aside.
April 3rd. The day of the Dinner.
I started the day off by assembling the dessert in the wine glasses
I also made the salad and vinaigrette and stored them separately until service.
An hour before service i took out everything to let it began to come to temperature.Excluding the dessert
I put the soup on and began to reheat at 5
at 5:30 i put my casserole into the oven.
At 6 i served my soup
at 6:10 i plated up my salads and served.
at 6:30 i had my main course served and by 6:50 my guest where eating there desert
Extremely happy with my Service being under one hour
Dinner Is on me Grocery List
What i needed from the store
(Note: i had most of my seasonings and basics all ready)
(Note: i had most of my seasonings and basics all ready)
Grocery List
1
pint strawberries,
3 tablespoons currant jelly or 2 tablespoons granulated sugar
8 ounces cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 cup whipped topping
1 cup graham cracker crumbs
3 tablespoons currant jelly or 2 tablespoons granulated sugar
8 ounces cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 cup whipped topping
1 cup graham cracker crumbs
2
2 1/2 pounds sweet potatoes
2 large eggs,
3 tablespoons unsalted butter
2 tablespoons packed dark brown sugar
2 1/2 pounds sweet potatoes
2 large eggs,
3 tablespoons unsalted butter
2 tablespoons packed dark brown sugar
2 oranges
½ cup orange
juice
10 ounces
pre-washed Dole spring mix salad
¼ cup shredded feta
cheese
1 cup chopped
walnuts
1 large Pork
Tenderloin Sliced into 1 inch thick steaks
2 32floz boxes
of Chicken Stock
1 jar of black
berry jelly
1 Cup of
worcestershire sauce
1 Cup of Dale's
Steak Seasoning
1 head of black
garlic
1 bag of
organic Broccoli and Coli flower mix
1 stick of
Butter ( 8 tablespoons)
1 head of garlic
1 oz of
grated par-meson cheese
Package of
organic Baby spinach
2 cups of heavy
whipping cream
1 cup of bacon
1 8 oz bag of
shredded mixed cheese
1 cup of flower
1 shallot
Dinner is on me Recipe Dessert. Strawberry Cheese Cake in a Wine Glass with macerated strawberries
Strawberry
Cheesecake in a Glass
1 pint strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons granulated sugar
8 ounces cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 cup whipped topping
1 cup graham cracker crumbs
In bowl, toss strawberries with jelly or 2 tablespoons sugar; cover and set aside.
In mixer bowl, beat cheese, milk, juice and 2 tablespoons sugar until smooth; fold in whipped topping.
Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses.
Top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
Serve immediately or cover and refrigerate up to 6 hours.
1 pint strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons granulated sugar
8 ounces cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 cup whipped topping
1 cup graham cracker crumbs
In bowl, toss strawberries with jelly or 2 tablespoons sugar; cover and set aside.
In mixer bowl, beat cheese, milk, juice and 2 tablespoons sugar until smooth; fold in whipped topping.
Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses.
Top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
Serve immediately or cover and refrigerate up to 6 hours.
Dinner is on me Main Course Pork Tenderloin and Black Berry Black Garlic Glaze
Ingredients
1 large Pork Tenderloin Sliced into 1 inch thick steaks
2 Cups of Chicken Stock
1 Cup of black berry jelly
1 Cup of worcestershire sauce
1 Cup of Dale's Steak Seasoning
1 table spoon of black garlic compound butter (see below how to create)
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of meat magic seasoning
1 tablespoon of granulated garlic
For the marinade.
Take your pork steaks and place into a ziploc bag with the worcester sauce, Dale's, salt, pepper, meat magic, granulated garlic. Let the air out close and refrigerate for 48 hours.
For the Black Garlic Compound Butter.
Black garlic is available in some stores it is fermented garlic and it has a very soft texture and taste rather sweet. To make the butter just take one stick of butter and let it soften. then in a bowl mix in the pealed garlic ( it is already super soft so no need to mince it). Simply stir in and blend. After Mixed refrigerate until ready to use.
Heat up a medium sauce pan and sear the tenderloin steaks on both sides. Once cooked to a medium rare remove and cover with foil. de-glaze with the chicken stock and reduce by half. Then add the Blackberry jelly and blend.once melted and blended mount with 2 tablespoons of the compound butter. Place the steaks on a plate and cover them in the sauce. serve hot
1 large Pork Tenderloin Sliced into 1 inch thick steaks
2 Cups of Chicken Stock
1 Cup of black berry jelly
1 Cup of worcestershire sauce
1 Cup of Dale's Steak Seasoning
1 table spoon of black garlic compound butter (see below how to create)
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of meat magic seasoning
1 tablespoon of granulated garlic
For the marinade.
Take your pork steaks and place into a ziploc bag with the worcester sauce, Dale's, salt, pepper, meat magic, granulated garlic. Let the air out close and refrigerate for 48 hours.
For the Black Garlic Compound Butter.
Black garlic is available in some stores it is fermented garlic and it has a very soft texture and taste rather sweet. To make the butter just take one stick of butter and let it soften. then in a bowl mix in the pealed garlic ( it is already super soft so no need to mince it). Simply stir in and blend. After Mixed refrigerate until ready to use.
Heat up a medium sauce pan and sear the tenderloin steaks on both sides. Once cooked to a medium rare remove and cover with foil. de-glaze with the chicken stock and reduce by half. Then add the Blackberry jelly and blend.once melted and blended mount with 2 tablespoons of the compound butter. Place the steaks on a plate and cover them in the sauce. serve hot
Dinner is on me main Course Recipe Broccoli and coli-flower in garlic butter parm sauce.
Ingredients
1 bag of organic Broccoli and Coli flower mix
1 stick of Butter ( 8 tablespoons)
1 head of garlic peeled and minced
1 oz of grated par-meson cheese
Salt and pepper to taste
Fill a large pot with water to bring to a boil and add salt.
Once boiling add the broccoli and the Coli Flower to the water and boil for 4-6 mints or until tender. Then Drain
In a medium sauce pan melt the stick of butter over a medium heat.
Once melted add the garlic and cook until fragrant.
Toss the Broccoli and Coli Flower in the mixture and then sprinkle the cheese on top.
Salt and Pepper to taste and Serve hot
1 bag of organic Broccoli and Coli flower mix
1 stick of Butter ( 8 tablespoons)
1 head of garlic peeled and minced
1 oz of grated par-meson cheese
Salt and pepper to taste
Fill a large pot with water to bring to a boil and add salt.
Once boiling add the broccoli and the Coli Flower to the water and boil for 4-6 mints or until tender. Then Drain
In a medium sauce pan melt the stick of butter over a medium heat.
Once melted add the garlic and cook until fragrant.
Toss the Broccoli and Coli Flower in the mixture and then sprinkle the cheese on top.
Salt and Pepper to taste and Serve hot
Dinner is on Me main course recipe. side.. Sweet Potato Drew Casserole
Ingredients
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped walnuts
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped walnuts
1 Cup of Chopped Candied Bacon
Directions
Directions
To make the candied bacon preheat oven to 350 and lay out
strips of bacon on to a baking pan cook the bacon for 20 mints and then
sprinkle brown sugar on top of each strip evenly and cook for another 10
mints. Let the bacon cool then chop
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the walnuts and the chopped candied bacon. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the walnuts and the chopped candied bacon. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
Dinner is on me Recipe Number 2: Spring Mix Salad with Orange Vinaigrette
Recipe: Spring Salad with Orange Vinaigrette
- Zest
of 2 oranges
- ½ cup
orange juice
- 2
tablespoons balsamic vinegar
- 2
tablespoons honey
- ¾
teaspoon Kosher salt
- ¾
teaspoon freshly ground black pepper
- ¾ cup
extra-virgin olive oil
- 10
ounces pre-washed Dole spring mix salad
- ¼ cup crumbled Feta Cheeses
- 1 cup chopped walnuts
- In a
large bowl, combine orange zest, orange juice, balsamic vinegar, honey,
Kosher salt, black pepper and extra-virgin olive oil. Whisk until well
blended and smooth.
- Place
lettuce, cheese, and walnuts on each individual plate.
Drizzle with the blended orange vinaigrette dressing.
Dinner is on me Recipe Number 1 Cream of Spinach.
Cream of Spinach Soup
Ingredients:
1 Package of organic Baby spinach
2 cups of heavy whipping cream
1 cup of bacon Chopped
1 8 oz bag of shredded mixed cheese
1 cup of flower
1 32 fluid Oz box of Chicken stock
1 shallot minced
Salt and Pepper to taste
1)
Chop your raw bacon into small strips and sauté until
brown on medium heat
2)
Add your Minced shallot and cook down until
brown
3)
Slowly add spinach by a handful at a time
stirring and cooking until reduced size
4)
Once the Spinach is wilted add your flower and
cook for a few seconds
5)
One all is blended well add the heavy whipping
cream and stir.
6)
Slowly melt the entire bag of cheese into the
mixture
7)
Bring the mixture to a simmer and then slowly
incorporate the chicken stock, be careful not to let the temperature drop too
far.
8)
Once the stock is in bring to a boil and then
salt and pepper it to taste. Serve hot
Dinner is on me Menu Page
Dinner
Is on Me Menu
First
Course
Cream
of Spinach Soup
Second
Course
A
Spring Mix Salad with a Orange Zest Vinaigrette
Main
Course
Sautéed
pork tenderloin topped with a black berry black garlic sauce
Served
with Broccoli tossed in a garlic butter parmesan sauce
And
Sweet Potato Drew Casserole
Dessert
Strawberry
Cheese cake with macerated strawberries served in a wine glass
Dinner is on me Title Page
Andrew Bourgeois
Cula 111- MF
Served 6th guest a 4 course meal on April the 3rd, 2013
Picture 's of the Food From the Food labs!
Braised Chicken
Couse Couse
Gnocchi
Grilled Pork Chop
Maple Glazed Carrots
Poached Chicken with Tarragon Sauce
Pork Stew
Monday, April 1, 2013
Friday, March 22, 2013
Cula 111 March 22! BIG DAY!
Today in class we braised a chicken blind, ( with no recipe) my bro Drew Foster and I made 100 on our dish!
Cula 221 March 20th
We made Couse Couse and got a 10/10 some how! cooked it with an assortment of veggies!
Tuesday, March 19, 2013
Weekend Cooking Party
This past weekend my friends and I cooked like there was no tomorrow Making a 2 day gumbo, Candied bacon, dear taco's, and an assortment of other quick snacks.
Friday, March 15, 2013
Cula 111
The ides of March Bring a roasted chicken that i made a 85% on... could of looked prettier but the flavor was all there. all in all good day
Cula 221 Practical Mid Term
On March 13 we had our mid term practical witch means we had to execute a dish from memory... I got a 95% so i am pretty happy
Saturday, March 9, 2013
Cula 111 March 9th
Today we made fried chicken. a very simple recipe but tasty if done correctly. mine came out slightly overcooked so i only got a B on it
Wednesday, March 6, 2013
About Pictures of Food
I'll be it i realize im not great with computers. I have pictures of most of my creations and i will post those before the end of the semester. thank you for your patients
Cula 111 Friday the 1st
Today we made a poached chicken with taragon sauce. learned that it needed more seasoning but the sauce came out perfect
Friday, February 22, 2013
Cula 111. Friday Feb 22
Today we made a steamed Salmon. I got an 80, was a little too peppery and i need to remember to shave more. keep getting points off for that
Cula 221 wednesday
On Wednesday we did a braised celerry and got our first 10/10! sadly the picture didnt come out right so there will be no picture of it
Friday, February 15, 2013
Culinary arts Culinary Foundations
Today on Friday the 15th of February. we made a beef stew witch was extremely good. we ended up getting a 95 on it.
Friday, February 8, 2013
Culinary Foundations. Feb 8th
Today in class we had a knife skills test and we had our grilling lab. I grilled a pork chop with an herb butter ontop
Wednesday-221
We made a Broccoli dish with an almond garlic butter sauce. we got an 8/10 NEED MORE SALT
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