Did you honestly just eat that?

November is in full swing and I am suffering from my annual case of the "November Blues". There is something very interesting and strange about the eleventh month of the year (which originally was the ninth month of the year in Roman days ~ novem means nine). For years I have struggled with it. My mood is dark and I am generally more sleepy than any other time of the year. Perhaps it is the time change, maybe the realization of winter looming and then again, maybe it's just November! What ever it is, it's in full swing here and the funk in on!

Already eight days have passed in my new class, Foundations III. We will focus mainly on proteins in the class and will be graded on plating techniques with the protein, a starch & vegetable. The chefs are allowing a good deal more creativity regarding what & how we prepare the side dishes. We have only 2 written exams and 1-2 weekly graded presentations. The graded plate presentations are a hefty portion of our grade. We must be aware of color, height, simplicity & flow of the plate. We work in groups of two this rotation. This is SO MUCH better than the larger groups. Our plate for the day is to be ready to present at a set time to Chef.

So here is a picture, I wish I could say it was a plate I prepared but it's not.... It is however a great photo of something called an Airline Chicken Breast. You must remove the breast from the chicken and then take off the lower part of the wing. Remove the meat and skin from the "upper" part of the chicken wing. From that point you can cook the breast anyway you wish. Sear & bake, broil, grill.... You can also stuff the breast! Take a paring knife and insert it in the upper edge of the meat. You are basically creating a pocket in the breast. Make up a stuffing and use a pastry bag to insert that stuffing mixture into the "pocket" of the breast.

In class this week I stuffed my airline breast with the following. It was delicious!!!

Spinach

Tomatoes (Sun dried & some roasted with thyme & garlic~ then diced)

Cream Cheese

Shallots & garlic

I sauteed the shallots, added the garlic. Tossed in the spinach and wilted it. Then added the tomatoes. Finally I added the cream cheese and mixed it together until smooth. Placed that in the pastry bag and filled the chicken breasts. Then I seared the breast skin side down. Flipped it over and finished it in an oven at 350F until the internal temperature was 165F. Enjoy!!!

Army Guy and I presented our plate. We received 30/30 for our efforts.

Below is a chart of an Angus Steer. This chart shows you the main "Primal Cuts" of meat. These primal cuts can then be cut down farther into the Chuck-roast or Ribeye we are more familiar with. For a bit of terminology clarification... a Butcher is the individual who kills & dresses the meat of the animal. The Fabricator is the individual who cuts the raw meat into smaller pieces. I can see why the dude at the store would rather be called a Butcher than a Fabricator... Butcher just sounds better! But technically, he is the Fabricator. To Carve the meat refers to cutting the meat after it has been cooked. Now, when I finish this class I won't be qualified to be a Fabricator but I will be prepared & have the knowledge needed to fabricate primal cuts of meat for my own personal use.

Since the protein is the star of the plate, it is critical that we learn to prepare it properly! What is the best way to cook that roast, steak, loin, etc. Would it be best to use dry or moist cooking? For example, areas of the steer that have been worked a lot like the Chuck (shoulder), Brisket, Plate and the Round (back-end) generate cuts of meat that will require moist cooking methods to get those meats tender. They have a good deal of connective tissue and therefore are not naturally tender. Here ends your meat lesson for today!

I have shared plenty of stories with you regarding some of the knuckleheads in class. 5th Wheel made it to Foundations III but I have to share that Dr. Do-little did not. He is either taking the last class over or decided that this is not the route for him. I guess I'll just have to wonder.....

Not everyone in the class is a challenge. I have met and gotten to know a few really great young ladies! Bride-2-B is newly engaged. I think the question was popped within the first few weeks of class in August. She can only wear the ring when she is home and early on developed some sort of skin irritation on her finger. We had to tease her about the dime-store product she received from her honey & that gave us all a good laugh. At 22 she has a bachelor's degree from Univ. of Virginia and is now pursuing her passion for cooking. She is a personal chef and cooks for an elderly couple. We get some great stories about the meals she has prepared for them and from time to time we even participate in menu creation ideas. Additionally, she has her own catering business. I get the feeling it is just starting and she is picking up jobs here and there. I admire her spirit and her spunk! Every morning she arrives with a smile and warm "good morning". We have had the chance to work together a few times. This class is a bit more fluid with partner paring and I hope that B2B and I will get to work together more before we finish class. For such a young women she has an amazing pallet and can pull flavors and tastes together really well.

Then there is Chick-fil-A.... she is also young, very young. When discussing an opportunity for the three of us to get together, I mentioned meeting for a glass of wine. Well, we would have to go to a family friendly location and sit on the restaurant side because she isn't even 20! Who knew? Anyway, she is very funny and also has a keen understanding of food and flavors. She works the late shift at her job some days and the 7AM start time can be a challenge. She generally rolls in just as Chef is closing the door and jumps into line tying her apron. Just like B2B, with a smile and a great attitude she begins the day!

Thus far in class we have fabricated fish, chicken, turkey breast & duck. Because the antics of the knucklehead brigade are too good to not share.... Yesterday we fabricated duck. You basically cut the duck up just like a chicken. Ducks don't generally come WOG (without giblets) so this fine quack had all the goodies inside. Duck livers are rather tasty (so I am told!) and while this is not foie gras (fwa-gra) or specialty fattened livers, these can be prepared as pate or simply sauteed. So while Chef did the demonstration there was some banter regarding duck liver and how tasty they are. So, Motor Mouth (this dude does NOT have an off switch!) says "I'll eat one"! Another student dares him to do so ... raw. I am not 100% sure how it all happened but before we all knew it, Chef had given him a raw liver. AND this kid put it in his mouth! ARE YOU KIDDING ME??? Well, he turned about six shades of green and purple and finally spit it out. I simply don't get it....

Tomorrow is Friday and week two will come to a close. The whole process is going so quickly and by the end of this class I'll be half way through the program. The stress of "what's next" is beginning. I have to try really hard to put those thoughts on the back burner and LIVE IN THE MOMENT! I don't want to miss any of this by looking at the next step. Those old habits are REALLY hard to break!

Till next time!