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A culinary gypsy's search for new ingredients & classic techniques

Even More Meat!

I like meat. I shouldn’t like that much, but I do. Breakfast, lunch or supper or even midnight snack, meat is always the appropriate choice. We’ve eaten a lot of meat and I mean a lot of meat this week. After the whole chicken thing and I mean I almost ate a whole chicken in a 12 hour period with all the sampling and leftovers. You can’t put it in the classroom fridge for later or  4am snack. You have to eat it or it goes in the garbage. I could hear the voices of my grand mothers and mother talking about starving children somewhere.  But that’s right they were using that line for vegetables, not meat.

We did learn how to fancy up cheap vegetables so that they are worthy of being on the same plate as the really expensive meat. Take the price you pay for meat and then triple it. Meat is expensive. I can understand  why I don’t see that many pigeons and I have seen a few worried looking horses.  Had the pigeon this week, not it didn’t taste like chicken. It tasted like pigeon, with a hint of deer liver. My palate is starting to develop.

What did you cook this week is question I get the most so here’s the meat buffet a la Las Vegas.

This is Our Mid Morning Snack

This is Our Mid Morning Snack

Yes that’s Beef  Wellington with hand made puff pastry. BTW after we labored over the fear and anxiety of making puff pastry, Chef say easier to buy and if you have been following the program- Rule # 1 Chef is always right. Rule #2 Chef is always right and Rule # 3 for those who don’t catch on so quick or who like complexity- take rule one add to rule two and add a liberal amount of dish washing and floor moping and you will never forget rule #1 or you will work in a very shiny kitchen forever.

A Little Something Before 3 Course Lunch

A Little Something Before 3 Course Lunch

I think it was beef lightly over foie gras, a lovely jus de voillaile with potato ring (forgot fancy way of saying it) with fancy $10 carrots. Note to self – always overcook carrots when having French Chef for Dinner.

Ah Comforting Stew

Ah Comforting Stew

 

More Stew

More Stew

 

Tuesday Night Meat & Potatoes

Tuesday Night Meat & Potatoes

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I am a culinary gypsy in search of new ingredients and techniques from around the world. I am pursuing my dream of sharing great tasting food in a great atmosphere in the village of Gagetown, New Brunswick, Canada.

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