Today, Hunter, Warren, Nutty and I moved to Garde Manger (gard-mawn-zhay). This station typically makes salads, dressings, patés, and hors d’oeuvres (hot and cold). There are four dishes on the level 5 Garde Manger menu, so each of us was responsible for one. Today, I made Gnocchi Parisienne with Asparagus and Prosciutto in a Lemon Chicken Veloute. This is something I’d love to make over and over for dinner at home or with friends!
This dish took a bit of prep work in the beginning of the day but then was pretty quick to put together once ordered during service. The gnocchi aren’t your traditional potato type. Instead, they’re made with an egg dough that is cooked twice before being sauteed in the sauce. The gnocchi are first sauteed with prosciutto and asparagus, then the lemon chicken veloute sauce and finally finished with Parmigiano Reggiano and chervil. I had never cooked with chervil before coming to school, but it really is a great herb.
After school today, I worked on my menu project and caught up on emails from the weekend (it’s amazing how many emails add up in only a few days). I’m making it a priority to get more recipes posted on here this week – stay tuned! In the meantime, Rick and I are hanging close to the AC for the rest of the night!