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 Chez Bay - Foundations of Gourmet Cooking - Memorial Day 2006

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Over Memorial Day weekend, I attended a cooking class at Chez Bay Gourmet.

One of the concepts we learned was Mise en Place, which is "Everything in it's place." Basically it means prepping all your ingredients so you have everything you need before you start cooking.

Missing are pictures from Saturday morning which include: Mushroom Stock, Chicken Stock, Pasta from Scratch, Risotto with Butternut Squash, Rutabaga-Vidalia Velouté, Seared Scallops with Sauce Robert and Turkey White Lasagna with Bechamel Sauce.

Here's a picture of our prepped items for our recipes on Saturday afternoon.

And here are the finished dishes, front to back: Stir-Fried Bokchoy, Jicama-Mango Fruit Salad, Fresh Spring Rolls.  

Saturday Afternoon, from the other side: Malaysian Pork Dumplings, Six Vegetable Couscous, and Chicken Satay with Peanut Sauce.  

Finished dishes from Sunday Morning: Mimosas, Butternut Squash bread, Carrot Pecan bread, Latkes, Potato Casserole, Zucchini Mushroom and Olive Strada with Arugula Pesto.

Sunday Morning: Poached Eggs with Gravalax and Hollandaise over a Swiss Chard and Sausage Polenta Cake, Tropical Gazpacho.  

Sunday Morning: Ganache and Strawberry Ricotta Crèpes and Tropical Fruit Salad  

Sunday Afternoon: Tilapia Provencal w/ Ratatouille in Papillôte, Curry Chicken in a Pâte Brisée Tart, Porcini Tartlets with Red Wine Reduction  

Sunday Afternoon: Baba Ghanouj with Pita Bread, Ratatouille, Spanikopita and Gougères  

Monday Morning: Sally Lunn Rolls, Warm Potato Salad, Sweet and Sour Slaw and Rosted Corn Salad with Tomato and Cucumber.  

Monday Morning: Watermelon Salad, Country Style Ribs, Baked Beans, Blue Devil Eggs with Homemade Mayonnaise and Avocado Angel Eggs.  

Monday Morning: Chocolate Mousse with Gingersnap Cookies  

Group shot of the class: Jeff, Kristen, Caitlin, Dick, Jim, Dakita, Natalia, Connie and Mary.  

Everyone enjoying our meal together. Chef Joel is in the back and assistant Betty is at the left corner.  

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