Tuesday, April 19, 2005

Plating Red Pepper and Spinach Coulis Posted by Hello
Those were two of the sauces we made today. The other was Sauce Bordelaise, without the marrow. Thankfully, it was a big improvement on Monday's catastrophe. We also had a knife skills test. I get 7.5/10 for my fine julienne (it was 2mm instead of 1.5mm) and and 8.5/10 for my tourne - that was the shocker. I hate tourne and I really expected to fail that one... Next week, we start on vegetables. I think we will be eating well on Monday. My recipes include Green Beans Amandine, Brussels sprouts with Bacon and Snow Pea Stir-fry.

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