Tag Archives: Rice Pilaf

American Regional Final

We were given the option of 3 menus that we would draw from and cook. Each menu had one item we had never made before.

My menu was:
-Poblano and Potato Soup
-Mesclun Salad with Cranberries and Apples
-Tandoori Chicken (This was the item we had never made before)
-Rice Pilaf
-Sauteed Green Beans
-Peach and Blueberry Cobbler

We were partnered with people we had never worked with either. My partner was really nice and we worked really well together.  We got a 98! We were also the second team finished.

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The Final Line Up

 

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Poblano and Potato Soup

I mentioned before that I adore this soup. The only problem we had was the soup was a little to thick and it was under seasoned.

Mesclun Salad with Cranberries and Apples

Mesclun Salad with Cranberries and Apples

This salad is one of my favorites. I love the dressing paired with the apples. The only problem with it was the knife skills.

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Tandoori Chicken with Rice Pilaf and Sauteed Green Beans

Chef said that normally students mess up the Tandoori sauce by over-reducing it. We didn’t though! The rice pilaf and green beans were perfect.

Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

I made a special whipped cream to go with the cobbler. It was loaded with Brandy. The cobbler was amazing. 

We also had to do knife skills. My knife skills suck. Really really suck. I use my knife to cut butter, that’s really it.

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So here is my tray. I got an 85. Which isn’t terrible, but I did better in the past. I had some issues withe potatoes (both the tourne and the allumete) I also didn’t mince the garlic enough.

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Mid-Atlantic Braised Short Ribs

Menu
-Vichyssoise
-Waldorf Salad
-Braised Short Ribs
-Rice Pilaf
-Glazed Carrots
-Sauteed Spinach and Red Swiss Chard

Vichyssoise

Vichyssoise

Also known as Cold Potato and Leek Soup. I love this soup, but my group wasn’t a big fan.  It can be served warm, but you have to re-adjust the seasoning.

Waldorf Salad

Waldorf Salad

This is an iconic dish. It’s covered in mayo. It was not my favorite salad, but it was worth trying once.

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Braised Short Ribs with Rice Pilaf, Glazed Carrots, and Sauteed Spinach and Red Swiss Chard

I made the Short Ribs. I am not a meat person, but these were really easy.  They were so tender they fell of the bone. The Spinach and Chard dish was interesting. I’ve never had Swiss Chard before, but it was really good for a spinach dish. The Glazed Carrots and Rice Pilaf were good, normal dishes.