Le Cordon Bleu - Instruction #29

Neat freak is an understatement. Chef Caals led instruction #29. The official Basic Cuisine chefs, Chefs Stril and Lesourd, are traveling leaving the work for others to fill in. An official Intermediate Chef, it was interesting to see Chef Caals in action.

Constantly wiping down the counter. The oven door handles. The sink. You’d think that I would adore this chef. Not so much. Along with cleanliness comes a packet of undesirable traits. Arrogance. Self-righteousness. Condescending. Are just a few. Oh. He’s also very tall and very handsome – partly absolving his offensive attitude.

All of the sauces and garnishes for #29’s four recipes were already started when we walked in. Leaving it confusing to remember which was which. And not fully understanding the technique. Intermediate should be an interesting struggle.

In a world-wind fashion – while always maintaining a high level of sanitation – Chef Caals instructed.

Instruction #29

• Snails with wild mushrooms in a pastry case
• Pikeperch steak, herb sauce
• Ratatouille
• Duck breast in orange sauce (Duck à l'orange)

Snail-butter really makes this dish pop. Butter, shallot, garlic, parsley, chervil, and a drop of cognac. Melted on top at the last minute. Flavoring the entire dish.

Snails with wild mushrooms in a pastry case begins with the same pastry shell as Quiche Lorraine. Then filled with slowly sautéed mushrooms and snails. Finished with a drizzle of reduced cream. (I went back for seconds!)

The pikeperch, herb sauce, and ratatouille were simply prepared. Similar to many of the previous Le Cordon Bleu recipes.

Reduced dry vermouth, white wine, and cider vinegar made the herb sauce highly acidic – clearing out the nasal passage.

We used the express technique for the ratatouille. Sweating onions, zucchini, red bell pepper, tomatoes, and eggplant. Before finishing in the oven. A true ratatouille is slowly cooked over an extremely low temperature for a lengthy amount of time.

In the end diligent and repetitive reducing made the à l'orange sauce too sweet. I was disappointed with this dish. Presentation and the wellness of the duck were perfect. Taste-wise, it was too much to handle. And too sweet for my migraine-prone brain.

I will be making the duck in my final Basic Cuisine practical on Friday. I would describe my mood these days as melancholy. Encrusted with bitter-sweet. Two emotions that I dislike the most. Angst that my time at LCB will one day end. Ready to be reunited with my husband.