Seems like a trend…

each blog update takes longer; my apologies. Anyway, after countless trashed medium diced potatoes, the chefs finally gave us a use for them. I’m happy to announce: pomme persillades, similar to pomme frites or french fries with its crispy exterior and tender interior. A faux deep-frying in the sautoir and a generous coating of butter, garlic, parsley, and sea salt makes these snackables an addicting treat as you plow through the kitchen.



Pomme Persillades

I've been bad about keeping track of all the recipes and goodies made, but some of it include: Roasted Corn Red Pepper Salsa, Mango Chutney, Duck Consomme, Cream of Broccoli, French Onion, Gazpacho, Lobster Bisque, Pan Fried Rabbit Chops, NY Strip Steak, Beef Steaks in Red Wine Sauce, Chicken in White Wine Sauce, Seared Scallops with Onion Sauce, Seared Pork Loin in Red Pepper Sauce, and a bunch of other different mother sauces.



Duck Consomme



Rabbit Chop in Tomato Coulis

Rabbit Chop in Tomato Coulis

Chops

6 rabbit chops
3 Tbsp herbed butter

Heat a small skillet to medium high heat and add butter to the pan. Quickly sear rabbit chops in pan for about 30 seconds and remove.

Tomato Coulis

1 cup Plum Tomatoes, seeded and quartered
Extra Virgin Olive Oil
Salt and pepper
Thyme
1 clove garlic, minced
1/2 cup olive oil

Heat oven to 400 degrees F. Drizzle olive oil, salt, pepper, and thyme over tomatoes in a baking pan. Roast tomatoes for about 15 to 20 minutes. Remove the tomatoes and let them cool. Place roasted tomatoes in blender with garlic and start puree. Slowly pour in infused olive oil. Reserve and serve with rabbit chop.



Cream of Broccoli with Shaved Parmesan

Cream of Broccoli

My chef instructor's recipe used for our practical exam. It's delicious.

3 oz onions, sliced
1.75 oz butter, weighed
1.25 oz flour, weighed
2.5 cups chicken stock
3 oz heavy cream
10 oz broccoli florets
Sachet d'epices (thyme, bay leaf, parsley, peppercorn)
Salt and pepper

Melt butter, add onions, and season with salt and pepper. Cook onions until translucent with no color. Add flour to make a roux and cook for a few minutes. Add a cup of stock at a time and mix until roux is thoroughly incorporated. Tie sachet d'epices to the side of th pot and add cream to stock mixture. Let cream base come to a boil and reduce to a simmer for 30 minutes until thickened. Cook broccoli in boiling water for a few minutes until the florets turn an intense green. Remove from hot water and shock in an ice bath. Drain water and have it ready for the soup base. Remove sachet d'epices when the soup has thickened. Puree the cream stock in a blender until a smooth puree forms. Combine 2 cups of cream base and cooked broccoli and puree until no chunks remain. Serve in a warmed bowl with bite-sized pieces of cooked broccoli.



Pappardelle with Classic Tomato Sauce



Mac n Cheese



Pan Seared Chicken Breast in White Wine Sauce



Might I add that I love this idea of “sharing” at ICE—it means the pastry and baking ladies pass on over the pretty treats for dessert. Win.