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ISO: ISO Missy: how did your final go? how did you prepare the rabbit?
- Thread starter angak
- Start date
In Search Of:
melissa-dallas
Well-known member
If you liked rabbit there was a wonderful Gourmet of Bon Appetit recipe in the
late eighties/early nineties that was a cover recipe if someone can find it. I couldn't find it on the website - Rabbit in mustard cream sauce with mustard greens. The sauce had whole mustard seeds and applejack in it. I made it once for a special date and it was wonderful.
late eighties/early nineties that was a cover recipe if someone can find it. I couldn't find it on the website - Rabbit in mustard cream sauce with mustard greens. The sauce had whole mustard seeds and applejack in it. I made it once for a special date and it was wonderful.
music-city-missy
Well-known member
The mid-term went great & the tv show taping went good tonight
We wound up doing the rabbit as hassenpfeffer but without the marinating time. There were only 4 of us so we cooked sort of as a group though one girl and I took on the rabbit while the other two took on doing the starch and vegetable which was supposed to be ratatouille. I didn't have a recipe but went from what I remembered and the teacher thought we got it right and said the sauce was very good.
The ratatouille on the other hand started out good, maybe cut a little small. And he roasted the vegetables which I thought was a good move rather than just sauteing. But it went downhill from there. He cut the potatoes in these SMALL little thin wedges and put them in water and started cooking them. Next thing I knew he dumped the roasted vegetables in there and since we didn't have any tomato sauce, he dumped ketchup in there. It wound up as some sort of soup and we never plated or tasted it. But his partner gladly took it home (she's the one that has the least skills in the class and no confidence that I can see).
As for the taping tonight - there were six of us. We walked in and he handed out a few recipes and said that we were going to each make an airline chicken breast and sear it off and finish in the oven. Then we were to make duxelles which I was the only one who knew what that was and how to make it. Then each team of two would be responsible for making a dish and we would all plate. We wound up doing a braised cabbage and doing the sugared nuts for the salad. Another team did the green salad and a risotto with grape tomatoes. And another did a black forrest bread pudding. We were given a demo on the airlined breasts though it's not what the text shows doing so I want to go back and review that. Then we were given 90 minutes. And OH, we weren't allowed to take the recipes into the kitchen - all from memory and exerience.
Overall it went nicely and had we not had the risotto to do, would have finished in about an hour. I thought the risotto was strange with quartered grape tomatoes added right at the end - still too chunky, cold and uncooked in my opinion so I would tweak that. I stuffed the duxelles under the skin of my chicken breast and was the only one that didn't just plop them on the plate. I cut the cabbage with the camera on me and cut it a little too thick but it was good. I am pretty sure we left out the brown sugar as I remembered more about the recipe than my partner. I did remember to put the red wine vinegar in at the end. The bread pudding was outstanding in my opinion. Will post that recipe later.
We wound up doing the rabbit as hassenpfeffer but without the marinating time. There were only 4 of us so we cooked sort of as a group though one girl and I took on the rabbit while the other two took on doing the starch and vegetable which was supposed to be ratatouille. I didn't have a recipe but went from what I remembered and the teacher thought we got it right and said the sauce was very good.
The ratatouille on the other hand started out good, maybe cut a little small. And he roasted the vegetables which I thought was a good move rather than just sauteing. But it went downhill from there. He cut the potatoes in these SMALL little thin wedges and put them in water and started cooking them. Next thing I knew he dumped the roasted vegetables in there and since we didn't have any tomato sauce, he dumped ketchup in there. It wound up as some sort of soup and we never plated or tasted it. But his partner gladly took it home (she's the one that has the least skills in the class and no confidence that I can see).
As for the taping tonight - there were six of us. We walked in and he handed out a few recipes and said that we were going to each make an airline chicken breast and sear it off and finish in the oven. Then we were to make duxelles which I was the only one who knew what that was and how to make it. Then each team of two would be responsible for making a dish and we would all plate. We wound up doing a braised cabbage and doing the sugared nuts for the salad. Another team did the green salad and a risotto with grape tomatoes. And another did a black forrest bread pudding. We were given a demo on the airlined breasts though it's not what the text shows doing so I want to go back and review that. Then we were given 90 minutes. And OH, we weren't allowed to take the recipes into the kitchen - all from memory and exerience.
Overall it went nicely and had we not had the risotto to do, would have finished in about an hour. I thought the risotto was strange with quartered grape tomatoes added right at the end - still too chunky, cold and uncooked in my opinion so I would tweak that. I stuffed the duxelles under the skin of my chicken breast and was the only one that didn't just plop them on the plate. I cut the cabbage with the camera on me and cut it a little too thick but it was good. I am pretty sure we left out the brown sugar as I remembered more about the recipe than my partner. I did remember to put the red wine vinegar in at the end. The bread pudding was outstanding in my opinion. Will post that recipe later.