Friday 13th... 3 classes

Yes, today was Friday 13th ! and a busy day. Two practicals and one demo. The first practical was yesterday's 'very inspiring' chicken.

Imagine: A big fat dead bird in front of you (head already chopped off) waiting to be taken apart... So, first you cut off the legs and debone that piece - roll it up and fry it. Same with the breast meat. After that, you wrap the pieces in some nice ham and present in with (saffron) rice and veggie's.

Then a demo and the corresponding practical. The demo was a whole menu; 3 courses. For a starter there was a fish soup, mains salmon wrapped in cabbage and a sweet dessert of lemon meringue.

dessert.

Well, the sauce for the main course consisted of a red wine reducting/veal stock based liquid - strange with salmon and cabbage....

Jayne was really looking forward to the salmon dish because this would be one of the vegetarian dishes that we are going to make.... WRONG ! the stuffing was full of lardons and the sauce was mainly veal stock. So I snatched a few pieces of left-over salmon and took that home for dinner.... Jayne was a happy bunny! And I had left-over chicken from this morning.

After class, we had a beer in the cafe on the corner. Home bij 19.30 h. It was a long and exhausting day. I still have to get into it, I think.

Class details: There are twenty people in intermediate cuisine this time. (two groups of 10 each). I don't know many of them (yet), but the people in our class seem quite nice so far. (Although one could be a character in the US series of Gordon Ramsay's 'Hell's kitchen'... and probably win it on 'character'.). Our group is from: USA, Turkey, Spain, France, The Netherlands, Italy and China.

Sjoerd