Jorge Conrad Miguel Villacarlos
Culinary & Food Service Management
LaSalle College Vancouver
French Cuisine
French Cuisine Portfolio
Week 1 Sauces
Week 1 is sauces We did Veloute Sauce, creme anglaise, Bacon Vinaigrette, Coeur De Laitue. Veloute is simple making a roux then adding chicken stock. Good for classic dishes that needs enhancements. For creme anglaise it was my first time having it. It was almost like a milk sauce similar to a vanilla. Then we had to make lettuce and tomato salad with bacon vinaigrette. Very simple yet delicious.
Week 2 Soups
I loved this week because soup is a stable food that is easy to make. For the soups we did Bisque, Consomme Royale, and Royale. It is my first time making Bisque and for it is a shrimp bisque blended with the shells of the shrimp seemed strange to me. However it tasted amazing. For the Consomme a clear beef soup it was fine because I had Consomme loads of times in the past. For the royale it was supposed to be a custard with the consomme but mine was watery it doesn't make me excited but I'd give it a try again.
Week 3
Haricots Verts Au Beurre green beans wrapped in ham and fried. For the Savoyard Potatoes simple but making sure the potatoes are cooked seems tricky. I put it back in the oven and it came out fine. For the Oeufs en cocotte this is the most tricky one because the yolk needs to be runny and the whites need to be cooked. A good day with some nice tech learned.
Week 4
Chicken Cordon Bleu with watercress salad and mashed potatoes. Very simple dish with breading chicken, making the salad, and finally the mashed potatoes with hot cream and hot butter for fluffy potatoes.
Week 5
Pan fried Trout with almond butter, Paupiettes de sole de saumon. For the trout we learned how to fillet the trout. For the making the salmon the bowl and the robo coupe needs to be cold otherwise it wont emulsify.
Week 6
Lamb and Pork Piece D'Agneau (Rack of Lamb) Carre De Porc Roti Au Jus Lie (Roasted Pork Loin) For the pork I think it was a straight forward dish because you need to sear the pork and put it on a bed of mirepoix and bake it in the oven. For the lamb I think is the bests out the pork because the mustard enhances the flavour of the lamb. It was my first time trying lamb with mustard and it was great.
Week 7
Classical Beef Dishes. Beef Bourgignon Steak Tartare For the beef bourgignon I learned that browning is important to make a good base. Because Beef Bourgignon benefits from browning its supposed to be brown tasty and with a bit of red wine. For the Steak Tartare I was a unsure about this dish it is not cooked it is a raw spreadable paste. It was unique and when I tried it was great because of the shallots, capers, etc.
Week 8
Sweetbreads (Braised) Frog legs Sweetbreads are unique because they are the thymus or the pancreas. Like livers or any other offals soaking it in milk removes the bitterness. It just taste like chicken a very soft chicken. For the frog legs Ive had it multiple times and I am not disappointed with this one because the wine sauce makes it very tasty and unique. Both these dishes I love it is very unique and I would try them again.
Week 9
Desserts Upside down tart seems very simple using apples and topping it with caramel with butter, puff pastry. It is like comfort food rich in flavour because of the caramel, sweetness from the apples, and a good crunch because of the puff pastry. I like this dessert but I find it too sweet next time I do make it I will put less sugar.