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Thursday, December 1, 2011

Midterm evaluation

As we are passed half the course, today i received my mid-term evaluation: 3,117 out of 5, so an average of 6,2 out of 10, just above class average which was 3.072. Not bad for someone who has been absent from school for 2 years, result was approximately as as i had expected.

For the rest cooking this week, see below:

Tarte de poireaux et Chaource


Paupiettes de sole et mousseline de merlan au Champagne

Sorbet a Champagne, madeleines aux zestes d'orange




Filet de sardines marines à la tomate et basilica

Feuilletté d'asperges d'Argenteuil

Fondant au chocolat, crème glacée pistache

Cotes d'Agneux Champvallon


Paté de Pâques de Maitre Jean

Coq en barbouille

Le Poirot, Pear and Wallnut Pie

Nougat Glacée

Tian d'agneux cuit Rosé jus à la menthe, pommes fondantes

Wednesday, November 30, 2011

Feijoada in Paris with Juliette

It is Tuesday 23.10h already and i just finished my backlog in work that i didn't do as Juliette was here this weekend. Sunday and Mondayevening doing ironing (no clothes left to wear, so i am in desperate need of doing this). Tonight putting lessons 11 to 16 in a word document with pictures of the dishes we made. So finally i am getting back on track.

Friday Juliëtte arrived around 18.00h with a 20 minute delay in Gare du Nord. I had school until 18.00h, so we agreed to meet in the bar across my appartement called café du Theatre, which i thought would be a nice cafe on the block, full of cultural minded Parisiens as the name of the café suggests. It was not like that. Instead of elaborate parisiens it was filled with swearing and stinking man without teeth, who gambled on horses. As most of them lost all the time, they were always in a bad mood and swearing. This was the atmosphere where Juliette arrived around 19.20h. We both did not want to spent more time in this atmosphere, so we went to the appartement, got settled with a cup of tea and got out to dinner at a nice restaurant called "Le court bouillon", als in Rue du Theatre, so 5 minutes walk from the appartement. I had never eaten there before, but had good references from school and it was very nice. Good and friendly personell, good food and wine and a good atmosphere.

Next morning 6.45h  i had to get up to go to school until 15.00h. Juliette went shopping. She walked from the appartement to Montparnasse, completely underestimating distances in Paris (4 km).

Arriving back from school i could not get into the appartement as i forgot the doorcode and Juliette had the keys to the appartment. I had to wait until other people got out, so i could sneek in and ring the bell. Juliette was very tired after the long walk, so in the afternoon we had lots of plans, but no energy.
In the evening we went to Champs Elysees to see the christmas market and lights. Very nice. Dinner at Place du Bastille in a Japanese / Thay restaurant.

Sundaymorning, believe it or not, we visited the Paris sewers (how romantic). After breakfast at Dupleix Sunday market, straight to the sewers which are near to pont d'Alma. If you forget the smell of the sewers, it is quite an interseting place to visit.

Afternoon we were invited by André. a brazilian classmate for a Brazilian Feijoada, a stew of black beans with beef and pork, which is a typical from Brazilian Cuisine. In Brazil, feijoada is considered by many as the national dish. See: http://en.wikipedia.org/wiki/Feijoada. Gradually more people dropped by, we drunk caipirinha with the feijoada, as the lemon seems to helps to digest the iron from the black beans.
From Andre's place directly to Gare du Nord where i had to say goodbye to my love for the next 3 weeks....

Eiffeltower as can be seen from the appartement

Juliette at the Arc du Triomphe
Champs elysees christmas lights
Christmas fairy ??


How Parisian shop owners get their shop full: Let the staff dance
Sewers of Paris

Back Home ........ 

Monday, November 28, 2011

So what did we cook since last Tuesday

I am running a little behind on my blog, so let me give you a quick update on dishes we made since last Tuesday.

Wednesday:
Oysters from arcachon with tender leeks
Bordeaux-style duck breast. Fondant potato rounds, pan fried cep mushrooms with unsmoked bacon
Bordeaux Cannelés

Les Huîters du basin d’arcachon et fondue de poireaux

Magret de canard à la bordelaise; palets de pommes de terre fondants, poêlée de cèpes à la ventrêche

Les cannellés Bordelais

Thursday:

Upside-down tomato and fennel tart 68
Lobster a la amercaine; rice with raisins
Chocolat cream souffle with orange ice cream


Tarte Renversée à la Tomate et aux fenouil confit

Homard ‘` l’américaine, riz aux raisins
Chocolat cream souffle avec glace d'orange


Thursday: Chef Invité: Dennis Rippa: Là Méditerranée, Paris 6

Thursday we had an invtred chef who has won several prices and demonstrated his signature dishes:

Noix St. Jacques de la Baie d'Erquiy, fine Purée de carotte jaune au gingembre frais
Supions farcis au jambon cru, emmental et pesto, jus parfum de piperade

Noix St. Jacques de la Baie d'Erquiy, fine Purée de carotte jaune au gingembre frais

Supions farcis au jambon cru, emmental et pesto, jus parfum de piperade

Thursday evening

Aspic coated chicken with country bacon and Chablis wine
Chicken stuffed wit foie gras mousse and pistachios
White sausage with apples


Gelée de volaille au lard paysan et vin de Chablis

Ballontine de Volaille à la mouse de foie gras et aux pistaches

Boudin Blanc aux Pommes

Friday

As it took u a long time to clarifiy the cooking fluid of the ballontine, we in fact made only one dish and tasted Thursday eveing dishes.

Sea bream and tomato Jelly mosaique with salad in a crisp pastry



Mosaique de Daurade et tomates en gelée et sa petite salade dans son croustillant
Saturday

“Flame cake”vavory bacon. Onion and cream tart
Trout stuffed with morel mushrooms and braised in Riesling wine
Alsatian-style sauerkraut




Flammenkuche

Truite farci aux morilles et braise au Riesling


Choucroute alsachienne


So now it is time for weekend. Juliette has arrived yesterday, so it will be a nice weekend!