So after a fantastic time in nutrition, our next block is... meat. Since I've been a pescetarian for the past couple of years, only eating seafood and no meat, I was still curious as to the correct way to cook and prepare meat. So this course was going to be interesting, not filling in any sense, but educational. I know my husband will appreciate the leftovers.
We started out the course with beef, then veal, then pork and ending with lamb. After each section we have to take a test on that subject (basically the chef holding the test in her hand the day before, telling us the answers, while I am the only one writing down what she is saying - and then the rest of the class wonders why I consistently get straight A's?) Starting with beef, we have to break down the ribs and work on the tenderloin, removing the silver skin and making it perfect. We were only actually in beef for one day (somewhat surprising considering what a large part of the menu it is in most restaurants here). But we were only in beef for the one day because our chef decided to take us on a field trip.
We were told that we would be going to a place called "Moo Jesus" - a ranch dedicated to teaching children about organic farming and raising them in a religious and educational environment. We were
told that we would be mentoring the children, teaching them basic knife skills and how to work in a professional kitchen. The drive out to the ranch was an hour and a half each way and we had to leave at 6:00 in the morning, however, because the experience seemed so rewarding, no one was complaining. So on the morning of the field trip I woke up at 5, and got myself to class right at 5:45 since we were told explicitely that we would be leaving at 6:00. Naturally, that wasn't the case and we ended up leaving at 6:45 because we were waiting for the last stragglers to get in. Our day was off to a poor start. We arrived at "Moo Jesus" at 8:15 and were met by a series of electronic gates into a delapadated farmhouse... with no children in sight. Instead of mentoring children, we we were offered a chance to pick lettuce, milk cows and play with puppies. All fun activities, but not necessarily appropriate for a class of aspiring chefs, and a 3-hour round trip drive.The woman in charge of the ranch was extremely garrulous, boasting about her son who had completed culinary training far before us, and basically using us as unpaid labor. She led us into the kitchen where we were "instructed" on how to chop garlic, onions and ginger - something we learned the first week in school. Basically, it was apparent she had an event sometime later and needed servants to chops up her veg for her. It was uncomfortable and awkward in the kitchen to say the least. I was extremely jealous of those who made the wise decision to stay at home - knowing that there would be no repercussions because in our school, there never is. The entire day and fieldtrip was a disaster. So we only had one day cooking beef.
On to veal:
I've never prepared veal before and it was extremely intersting, albiet depressing to prepare the young cows. Ugh. We lightly pounded out the medallions after butterflying the tenderloin. Then we prepared them three ways:
 |
| Veal Madeira |
 |
| Veal Picatta |
 |
| Veal Saltinbocca |
|
Veal Madeira: Lightly pound out the veal and then sautee in very little olive oil. Only cook each side briefly. Add madeira wine. Let reduce. Add veal stock mixed with demi glace and sauteed mushrooms (much easier to mix before hand). Remove from heat and add tablespoon of butter.
Veal Picatta: Lightly pound out veal and sautee same as Madeira. Add lemon, white wine, capers, parsley. Let reduce slightly to a thicker consistency. Remove from heat and add butter.
Veal Saltimbocca: Lightly pound out veal with one sage leaf and one piece prosciutto. Lightly sautee. Add wine and finish with tomato sauce. Add butter to finish.
And that's how we made Veal.
PORK:
 |
| Only thing I ate: delicious fresh spinach salad. |
 |
| Crown Roast of pork ribs, with broccoli. |
 |
| Wild rice stuffing with pecans and scallions. |
 |
| Pork cutlets deep fried. |
 |
| Cutting off the feather bones of the Ribs. |
 |
| Using an electric saw. |
 |
| Our roasted tenderloin. |
 |
| BBQ pulled pork sliders with Asian slaw and freshly made sesame seed buns. |
|
|
Making the pork was interesting, and I loved the Asian slaw I prepared - however, I feel like most of the meat wasn't appreciated by the class (hardly any of the crown roast was eaten), making me feel like we probably need more practice on preparing meat.
LAMB:
 |
| Finished dish: Lamb chop with green beans and balsamic reduction. |
 |
| Lamb chops! |
 |
| Roasted eggplant with tomato sauce and mozzarella. |
 |
| Lamb! |
I absolutely hated preparing the lamb - having to cut and remove all of the fat (which we saved to cure and make lamb bacon). However, I know that I used to really enjoy lamb as a meal, so I feel like it's only right that I know how to prepare it. I think my final product turned out pretty well. The roasted eggplant dish that I prepared went like hotcakes. Delicious.
Roasted Eggplant:
Peel and slice eggplant into thick discs. Salt and let sit for 30 min. Rinse and dry. Place on baking tray and oil (lightly!) and salt and pepper. Roast for 30-40 minutes until lightly browned. Prepare tomato sauce (or use canned, fresh is better). Remove eggplant. Add tomato sauce and one thin slice of mozzarella cheese. Put back in oven until browned and melted. Remove and add chopped parsley and basil. Tastes like the most delicious cheesy pizza with eggplant ever.
I added a balsamic reduction to mine.
And next week we finish it up with more lamb, beef and pork. Fantastic.
