It's been a long day, filled with chicken fricassee, whipped potatoes, haricot verts, and xrays. In class, we demonstrated knife skills on certain vegetables in our fricassee sauce, made a blonde sear on the chicken, then stewed it in the oven for about an hour. The sauce was finished with heavy cream, vegetables, and fresh herbs.
Here is Chef's demo plate
All the trays lined up for the day with our ingredients:
Blonde searing the chicken
After you take the chicken out, you make a thickening agent (roux) with the fat thats in the bottom of the pan, sprinkling some flour into it... which is called the singer method. Then we added some white wine, herbs, and chicken stock.
My plated dish: [see my pretty cubes of carrots... no level needed :)]
After class, I had a doctors appointment with a back specialist in Connecticut. I hate going to the doctor, but atleast the drive was pretty. Parts of it like this reminded me of Great Falls, and other parts past wineries and up mountains reminded me of tuscany...
After finishing up at the doctor, I thought I deserved a treat, so I stopped at the farmer's market for some yummy fruit and veggies