Ahh, the joys of working with knives and slippery food. I cut the tip of my thumb early this morning right after I sharpened my knife. I’m fine but my finger was wrapped up like this the entire day (a la Warren), and looked so funny I had to post it. He wanted to wrap my finger in a big blue finger cot first, so it really stood out, but I opted for this one instead. Phew!
Today was our last day of Poisonnier and Warren, Hunter and I worked on the Poached Arctic Char with White Asparagus and Paella. The char is steamed, seasoned with s+p and sits on top of a layer of cooked white asparagus. The white asparagus is cooked a l’anglaise first (in salted boiling water), shocked in ice water, and then finished a l’etuvee (quick braised in water, butter and salt). The fish is then topped with a salad of seasoned frisee and beech mushrooms dressed in extra virgin olive oil. It’s a great dish for the summer – light and flavorful. On the side, we serve paella with chorizo, clams and mussels. It is so easy to do – everyone should try making paella. You can use whatever shellfish and meat you have on hand or like (i.e. shrimp, chicken, sausage, mussels, lobster, clams, etc.).
I love these individual paella pans.
After school, I had homework to do, then finished testing a recipe for Taste of the Seacoast. I can’t give too many details as to what I tested (until the magazine gets published), but it was an apple dessert. Yum! Tomorrow is the first day of Saucier, the last station in Level 5!