Getting Saucy in Week Two

Week two has started and we have begun to cook!

So far this week we’ve cooked some stocks and sauces. Stocks are essentially water simmered with vegetables and aromatic herbs and spices. For those so inclined, stocks may also include animal bones and other parts. The water is imparted with flavor and the resulting stock is used to make soups, sauces, or in other cooking applications.

Below: Chef Rosa shows us three completed stocks of varying colors, which come from the ways the stocks were prepared and/or the ingredients used.

20120227-232000.jpg

Below: Chef Rosa demonstrates assembling a sachet of herbs for a stock. This image is from the demo portion of our day. Each day is divided into two parts, a demonstration (“demo”) half and a lab half. The lab half is where we cook and the demo half is mostly observing.

20120227-231941.jpg

Below: I decided to try making a stock at home to complement a potato soup I made, so I simmered 2 quarts of water with leeks, onion, and garlic. Here’s the stock cooling in an ice bath.

20120227-232007.jpg

Below: Chef Alex doing a quick demo before our lab on sauces. After the introduction to a lab session, the instructor turns us loose on our recipe(s) for that lab session, walking around and providing guidance as needed.

20120228-125606.jpg

Below: Mmm…some minced onion sauteing nicely.

20120228-125616.jpg

Below: Team dashi slicing mushrooms.

20120228-125638.jpg

Below: The mushroom jus was one of my favorites from the sauces lab day (Tuesday) – rich with tender and earthy mushrooms. The foundation of this was the good mushroom stock made the day prior.

20120228-125658.jpg

Below: A terrific salsa verde (parsley and walnut, in this case) and roasted red pepper coulis. Both had colorful and enticing presentations.

20120228-125709.jpg

Below: Dishes pile up in the kitchen. We take turns doing the dishes, but everyone in the kitchen is responsible for various aspects of cleanup after a lab session.

20120228-125715.jpg

Below: A tasting after the demonstration on sauces. Chef Rosa prepared several sauces including bechamel and hollandaise for tasting. Sauces were a bit of a bummer for me because they typically contain either butter (dairy) or wheat (gluten), both of which seem to give me trouble. Nevertheless, Chef Rosa showed us versions without dairy and I’m optimistic about learning more about gluten-free sauce options. 

20120228-232153.jpg

Below: Just for fun, a lovely and delicious chocolate made by my classmate Kim Gallogly.

20120227-231929.jpg