The rest of Basic Cuisine - A Photo Montage (Part I)

Yesterday was our last practical class in Basic Cuisine - time has really flown. And I'm realizing I'm weeks behind in showing you all the delicious dishes we've been making. So now, a photo montage, picking up where I left off...

We learned to make forcemeats (stuffings) by making paupiettes de veau bourgeouise (stuffed veal rolls with glazed vegetables) and supremes de volaille farcis, sauce et champignons (stuffed chicken breasts, sauce and mushrooms). Much to my surprise, these were two of my favorite dishes, both to make and to eat! I liked them far more than the additional forcemeat dish Chef Clergue demonstrated, terrine de canard aux pruneaux et l'Armagnac (duck terrine with prunes and Armagnac). Turns out I just don't like Armagnac.


Next was rabbit day. Ah, rabbit day. This was the one animal I was less excited about butchering (and it's the one dish I'm hoping isn't on my practical exam at the end of the week!) Rabbits arrive with their heads (but sans floppy ears, thank goodness), frozen in what appears to be their last hop.

Good times. So after beheading my bunny, removing its entrails, and sectioning it, I wound up with lapin a la moutarde, pommes sautees a cru (rabbit with mustard, sauteed potatoes). A dish I've always enjoyed, but somehow couldn't bear to eat as leftovers that night...


That same day, Chef showed us how to make artichauts poivrade a la Grecque aux legumes printaniers (poivrade artichoke Greek style with spring vegetables) and petits pots de creme vanille, the et caramel (vanilla, tea, and caramel custards). I have to say, I found it a little weird to be prepping whole carrots the same day I was beheading a rabbit ... poor Bugs.

Next installment? Basic techniques for cooking fish and making soups.