Here's a few things I cooked up after class the other day.
Some turnips and rutabagas boiling.
I sauteed up some paysanne (1/2" by 1/2" by 1/8" thick) of rutabaga with some minced garlic, minced shallots, parsley sage, salt and pepper. It was pretty good. 
Here's Doug standing over the beef stock that some of the other people in class made. 
That's in a steam-jacket kettle, which is huge, and awesome.
1 comment:
Sounds good Neil, this will probably cause some family competition with your cousin David who always held the title for best hollandaise in the Clan. Only way to tell who's is best will be a bake off. By the way, the hollandaise I had on the eggs benedict @ breakfast New Years Eve in PDX was fairly loose, how does your compare?
Keep working hard @ your new craft,
Dad
Post a Comment