Monday, April 30, 2012

April 2012 Le Cordon Bleu Mystery Basket Cooking Demonstration!

Persian Spiced Incan Quinoa Grain and Minced Veal Stuffed Grape Leaves 

Veal Loin Cutlets with Garlic Sage Beurre Noisette


Bette à carde braisée

Roasted Pork Loin

Kosher Salt Roasted Beets and Turnips

Persian Spiced Incan Quinoa Grain and Minced Veal Stuffed Grape Leaves 

Garlic Sage Beurre Noisette Artichokes and Candied Smoked Bacon Veal Topping

Veal Loin Cutlets with Garlic Sage Beurre Noisette

Bette à carde braisée


Alabama Style Rice and Beans

     Mystery Basket!
     Le Cordon Bleu offers some nice extracurricular activities for students.  Last weekend I participated in a Mystery Basket cook off.  That was a fun event!  A huge mystery basket full of odd food items was placed on a table and the participants were expected to create a few entrees with the items of the mystery basket.
     There were some pricy gourmet items in the mystery basket!  A boneless veal loin was the high dollar ticket item in the basket.  The executive chef asked me to prepare the veal in a specific way.  The veal loin section was cut into cutlets and sautéed.  A topping of garlic sage beurre noisette artichoke hearts and candied smoked bacon was prepared for the veal loin cutlets.  This turned out to be a nice uncomplicated modern veal presentation!

     The braised swiss chard was another simple item that looks nice on a plate.  I like how the braising liquid of swiss chard turns pink in color.

     The stuffed grape leaves were my idea.  I minced the veal trimmings from butchering the veal loin and cooked them with quinoa grain.  Other students were cooking a couple of rice dishes, so I figured that I would try a different grain than rice for the stuffed grape leaves.  I used Arabic Persian spices to flavor the quinoa & veal stuffing.

     One student made a nice roasted whole pork loin that was flavored with an Asian style marinade.  An Alabama style beans and rice entree that was made by a student showed that that there is room for good old fashioned home comfort cooking in modern French cuisine.

     The executive chef created a salt and pepper roasted chiogga beet and turnip plate that tasted very nice.  This gourmet salt roasting method brings nice flavors out ordinary root vegetables.

     Le Cordon Bleu offers many cooking classes and clubs that are open to the public on Saturdays.  The Knife Skills Club and the Baking Club had quite a large attendance.  The fees are reasonable and the learning experience is good for home cooks that wish to learn from experienced professional executive chefs and master chefs.
     By attending a few of the Le Cordon Bleu cooking demonstrations, an amateur can take a few steps toward cooking like a professional!  The class or demonstration atmosphere is informative, fun and upbeat.  Attending a Saturday Le Cordon Bleu cooking club or cooking demonstration is a good way to make the best of a weekend and to learn cooking skills that will last a lifetime!  Yum!

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