Practical exam practice

Beef tournedos chasseur, potato pancake, cauliflower au gratin

Jack's meat stuffed with meat

So, I have this friend Jack and he really defies description but we can call him quirky for the purposes of this note. Of course he's also funny, smart and loyal, but to illustrate the quirkiness, I shall tell you about his Memorial Day celebration. Instead of the traditional barbecue, he is cohosting a Thanksgiving-style dinner. For which he created a turkey partially deboned and stuffed with a chicken, a pork tenderloin, sausage and bacon, all exquisitely and fragrantly herbed. Of course my professors would be aghast at this Frankenstein beast, but I am happy to be along for the ride in the eccentric experiment. Tomorrow the monster starts roasting at 8am.

On a side note, while he and other friends were here preparing dishes for tomorrow, we invented a delicious cocktail with watermelon juice, gin and lime on the rocks, some with seltzer. Jack pointed out it tasted like candy. Of course a quick googling shows me we didn't invent it per se, but without knowing it was a real drink, we came up with a good one.

Fall Semester

I've registered for my fall classes and am delighted to announce them:

CUL 1315 Stocks, Sauces and Soups (Sundays in September)
Students are introduced to simmering, emulsifications and knife skills. Lectures, demonstrations and production focus on stocks, sauces, soups and related ingredients. The proper use of knives, tools, smallwares and equipment are emphasized.

CUL 1325 Essentials of Dining Room (Sundays in October)
Students are introduced to front-of-the-house (FOH) operations and professional dining service techniques. Etiquette, quality service, positive guest relations, effective communication skills and guest check handling are emphasized. Students actively perform hot and cold food and beverage service using various service techniques. Students will be prepared and take the Federation of Dining Room Professionals Associate Certification exam as an outcome assessment.

CUL 1335 Traditional European Cuisine (Sundays in November)
Students are introduced to the cooking techniques of braising and stewing. Lecture, demonstration and production revolve around traditional European cuisine, ingredients and plate presentations.

FSM 2045 Introduction to Menu Planning and Cost Controls (Saturdays Sept-Nov)
This course allows the student to learn and to apply the skills of professional menu development while learning the importance and use of the proper tools and documents needed to control food and beverage costs and to analyze sales. This course introduces various food service concepts, explores labor and overhead expenses and introduces the income statement as a method of evaluating business success.

Basil-Parmesan Risotto, Salmon, Brussels Sprouts

Photo: Farrah Sinkey

My dear friend Bethany P. came over for cooking together. She is an outstanding sous chef and friend. The risotto was a modified Cook's Illustrated recipe, of course, the rest invented. I shall never again cook salmon in that method. But isn't Farrah's photo gorgeous?

Shrimp and Artichoke Topper for Polenta or Pasta

Ingredients

• 1 lb raw shrimp, cleaned and peeled
• 1 tbsp olive oil
• 3 cloves garlic, minced or pressed
• 2 scallions, chopped
• 1 cup artichoke hearts
• 1 tsp dried basil
• 1 can (28 oz) diced tomatoes, drained and 1/2 cup juice reserved
• 8 oz fresh mozzarella, cut in 1/2" cubes
• salt and pepper to taste

Instructions

Heat olive oil in 12" inch skillet and saute garlic till just toasted, about 2 minutes. Toss in scallions, artichokes, basil, tomatoes, and half cup of reserved tomato juice from can. Heat to simmer and add shrimp and cook through, for about 3 minutes. Toss with mozzarella chunks and serve over warm Creamy Parmesan Polenta. Serves four.

I didn't have fresh basil but would love to try it that way.

Creamy Parmesan Polenta*

Serves 4 as a main course with a topping or 6 to 8 as a side dish. Published March 1, 2010. From Cook's Illustrated.


Coarse-ground degerminated cornmeal such as yellow grits (with grains the size of couscous) works best in this recipe. Avoid instant and quick-cooking products, as well as whole-grain, stone-ground, and regular cornmeal. Do not omit the baking soda—it reduces the cooking time and makes for a creamier polenta. The polenta should do little more than release wisps of steam. If it bubbles or sputters even slightly after the first 10 minutes, the heat is too high and you may need a flame tamer, available at most kitchen supply stores. Alternatively, fashion your own from a ring of foil. For a main course, serve the polenta with a topping (see related recipes) or with a wedge of rich cheese or a meat sauce. Served plain, the polenta makes a great accompaniment to stews and braises.

Ingredients

• 7 1/2 cups water
• 1 1/2 teaspoons table salt
• Pinch baking soda
• 1 1/2 cups coarse-ground cornmeal
• 2 tablespoons unsalted butter
• 4 ounces good-quality Parmesan cheese, grated (about 2 cups), plus extra for serving
• Ground black pepper

Instructions
1. Bring water to boil in heavy-bottomed 4-quart saucepan over medium-high heat. Stir in salt and baking soda. Slowly pour cornmeal into water in steady stream, while stirring back and forth with wooden spoon or rubber spatula. Bring mixture to boil, stirring constantly, about 1 minute. Reduce heat to lowest possible setting and cover.
2. After 5 minutes, whisk polenta to smooth out any lumps that may have formed, about 15 seconds. (Make sure to scrape down sides and bottom of pan.) Cover and continue to cook, without stirring, until grains of polenta are tender but slightly al dente, about 25 minutes longer. (Polenta should be loose and barely hold its shape but will continue to thicken as it cools.)
3. Remove from heat, stir in butter and Parmesan, and season to taste with black pepper. Let stand, covered, 5 minutes. Serve, passing Parmesan separately.

*This is one I tested before the magazine went to publication. 

Clementine-Grapefruit Sangria

1/4 cup sugar
2 clementines, sliced thinly
1 grapefruit, half sliced and half squeezed
1/4 cup brandy
1 bottle (750ml) red wine

Muddle (mash gently) sugar, fruit and juice in pitcher with a wooden spoon to release fruit juices. Add brandy and wine, stirring to dissolve sugar. Refrigerate at least two hours, but 24 hours or longer is ideal. Serve with ice.

photo: Matthijs van Dijk via stock.xchng