CBTL Residence, Makati
It's been a helluva whirlwinduva ride the past 2-3 weeks. I wake up everyday on autopilot, it's like i can't feel the days go by anymore. NOT GOOD. Gone are the days when i wake up giddy with excitement to go to school. NOW? It's like:
"say what? is it monday 4:30AM already?" cue twilight zone jingle.
The lectures and recipes and cooking styles remain very much interesting but gaaaaah i can't seem to grasp the idea of really early mornings and i can't really say no to late nights. can i #firstworldproblems?
So for the past 2 weeks, we discussed more about cooking techniques and Chef RJ and his "understudy", Chef April taught us how to properly cook seafood (grilled, pan fry, baked, poached, etc)
Chicken Fricasse
Batchoy is a native noodle soup from LaPaz Iloilo, Philippines. Ingredients usually includes, although not limited to, pork cracklings, pork intestines, miki noodles, spring onions, beef/ pork stock, fried garlic beef sliced thinly and raw egg. Everything tastes wonderfully especially if garlic is fried brown to perfection.
Paupiettes de Sole au Vin Blanc ( rolled soles in white wine sauce) - now this may seem like a very intimidating recipe but it's not. It's just season sole rolled in toothpicks baked in fish stock served with white wine sauce. ( blond roux + fish stock = veloute + white wine = white wine sauce). Pain to make. Gah.
Poached Salmon
Crab cakes with sidings of tabasco and heinz
Pan-seared dory with lemon butter sauce
beer batter dory served with pomme frites
Seafood cookery is NOT very easy and NOT simple, honestly ( IMHO). The problem is, one needs to get the right doneness ( pearly white for dory and light pink for the salmon or however the doneness may be). 30 seconds longer than necessary and it's gonna be a disaster. But, again, important thing is practice practice practice.
BREAKFAST COOKERY
Ahhh. My favorite part of the day. Breakfast. Nothing like waking up to the smell of fresh brewed coffee and the cold morning breeze. For breakfast cookery, we were taught how to make jams and marmalades from scratch ( Which is actually pretty simply, just water, sugar and fruit.)
disclaimer: photo grabbed from the net and not in any way my property
And this is also the day when we must have used up about 3 trays of eggs just so we can perfect making all types of eggs. How do we classify thy egg? We have POACHED, SCRAMBLED, SUNNY SIDE UP, OMELET, HARD BOILED.. And under the said eggs, we need to specify if it's done over easy, medium, or very well done.) I tell you, this is no easy feat hence, the using up of all 40 eggs.
We also made pancake batters from scratch, granola bars and muesli with yogurt. love love love! =)
pancake with butter cream and a drizzle of our strawberry jam made from scratch
Another local favorite: Congee
simple oatmeal with milk and strawberry topping.
Ugh. I hate to admit it but i think, I THINK i must be gaining a few pounds. Just a few though. *winks*
Cheers! Until the next! :)
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