Tuesday, March 31, 2009

Mango Cakes, Lobsters, "Pac Man" Meat Pie

Yesterday in cuisine practical, we made a puff pastry pie stuffed with shredded guinea fowl meat, hearts and lamb sweetbreads.  Not at all my cup of tea, but very French.  Instead of making a huge loaf, I made a mini pie, then cut out a wedge so that the layers would show.  What I meant to have look like a cake ended up bearing a striking resemblance to PacMan.  They must not have the game here, because Chef didn't say anything negative about it.
This morning in pastry, we made mango raspberry log cakes.  They were pretty easy to make and put together and we had a wonderfully relaxing class.
Later in the afternoon, I had another cuisine practical, this time with a lobster dish.  The chef made terrines with lobster and vegetables and I got in a very creative mood and did a deconstructed dish.  I made a carrot puree instead of slices, then I made a burnt sugar crust on top of it.  After that, I julienned leeks and daikon radish.  I presented the vegetables in varying sized ring molds, and put them next to a few lobster medallions.  I was very proud of my plate, but Chef thought I went a little too crazy, completely abandoning the recipe.  I guess I will have to find a happy medium in the next cuisine practical.
The weather has been so nice that Katherine and I have being going on walks AND sitting outside in a park during some of our school breaks.  Hopefully it will keep up so I can finally get rid of my pasty Parisian complexion.  

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