Hey guys! Welcome to me to my yet-to-be-named Food Blog. I could not find a catchy title so I figured i would leave it up to you guys to come up with a title for me. Contact me either through the message board, or reply to this thread with your suggestions for a title, and if I choose your suggestion I will give you 27% off any TPB or Hardcover in the store!! That's right, so get your thinking caps on, be creative, be silly, have fun! Also, I really appreciate any feedback you can offer. Anything food related you would be interested in seeing, just let me know.
Alright now for the good stuff. Tonight (Wednesday 2/03/10) marked the first official day of service at GTCC. The way my class operates is we have class twice a week from 5pm until 10pm. Monday is usually the prep day in which we get all our supplies ready, cut up all the food, and precook anything we can precook. Wednesday is service day, we set up the dining room and finish cooking all our dishes before service starts at 7pm. Well, this week was an exception because class was cancelled Monday due to inclement weather. So what that boiled down to was, we only had 2 hours today get EVERYTHING cooked and ready to go by 7. If you have ever seen the show Kitchen Impossible on Food Network, then you can imagine how hectic it can get with such a strenuous time constraint. We pulled it off though! With great teamwork comes great success. Despite our best efforts however, it was almost all for naught as due to the weather, there were hardly any guests to serve. I think the final count was merely 13 people which is not a great turnout. Next week, hopefully, will be a larger turnout and we'll be able to receive more feedback. The best part of going to school is being able to feed people and hear what they think about it, so the more the better. Here is a recipe for Quiche Lorraine which is pictured above, followed by the menu we used for this week. So if you're a fan of food, you should try making it at home and let me know how it turns out. Thank you for reading, I'll be back next week (hopefully with a new name) with another recipe and more tales from Culinary School. Thanks AgainÂ
-Ian
Quiche Lorraine
1 frozen pie crust
4oz grated swiss cheese (any cheese will do)
4 eggs
1 cup heavy cream or half/half
4oz bacon/onions/spinach/mushroom
pinch of salt/pepper/nutmeg
Dice bacon. Cook in frying pan to render the fat until most all is melted and bacon looks cooked. Add onions and spinach (or mushrooms or peppers or anything else you would like to add at this point, but classically Quiche Lorraine is just cheese and bacon so technically its no longer Quiche Lorraine if you start adding anything else.) and saute' for 3 or 4 minutes or until spinach is wilted. In a seperate container whisk eggs, cream, and seasonings together. Sprinkle cheese on bottom of pie crust. Fill crust with Bacon and veggie mixture. Fill with egg mixture. Top with rest of cheese. Bake at 375°F about 20-30 minutes or until the filling is set. You will know if its done when the cheese on top is a nice golden brown, and when you shake the pie crust, it doesnt wobble around like its liquidy (except the center slightly).
Fresh Fruit Salad
- a medley of fresh seasonal fruit
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Quiche Lorraine
- bacon and Swiss cheese in an egg custard tart shell
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Belgian Waffles
- served with warm maple syrup and fruit topping
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Shrimp and Grits
- sautéed shrimp with onions, peppers, diced tomatoes, garlic and andouille sausage
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Made to Order Omelet Station
- fresh omelets with three cheeses
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Broiled Bacon Strips
Broiled Sausage Links
Home Fry Potatoes
