Monday, January 25, 2010

Culinary School Update: Knife Skills & a Delicious Breakfast

Today we went over basic knife skills in Food Production class.  Aren't you proud of me for bringing my camera, charged and ready to go?  The top row is potatoes; from left to right are Brunoise, Julienne, and Batonette (french fry cut).  Bottom row I have carrots, both Brunoise and Julienne, and fine minced garlic.  

I've been trying to work on my knife skills at home for a while now.  I've been small dicing everything I can get away with.  Overall, a pretty easy, fun day at school.


Yesterday, I made a rather indulgent breakfast for Brandon and myself: steak and eggs!  I had one lonely New York strip tucked away in the freezer, left over from some steak night dinner, which I tried to Pittsburgh because its Brandon's favorite way to eat steak.  I think I'm slowly mastering the art of Pittsburgh-ing steak, if I may say so myself :)

I made a cheesy potato hash with the Simply Potato pre-shredded stuff (hey, it was a workday people) and some frozen peas (getting down to the nitty-gritty, grocery-wise).  I would have felt guilty if I hadn't incorporated some sort of veggie!  An over-easy egg finishes if off!


Margaret said...

I want that breakfast.

Dan said...

Nice looking product.

Now...25 lbs sweet potatoes julienned by 10:30 please!