Week 10: Wednesday, Spanish sauce magic

Sauce week continues with an in depth look at the brown strain of sauces under the mother Espagnole.  Chef Dale demoed how to make an Espagnole.  Estouffade (brown veal stock) + Brown Roux + Matignon and Kitchen Resources (tomato guts, mushroom stems etc.) + more estouffade + long cooking and skimming = Espagnole.

After that we were off and running for menu production.  We had a few other tasks that we wanted to accomplish on top of our menu.  The team wanted to put together an amuse and I wanted to fit instruction on making mozzarella.

Amuse was truly amusing.  We were melon balling potatoes for our Parisienne deep fried potato spheres, when I recounted how a class of mine had taken the leftover by-product of Parisienne potatoes and deep fried them to look like swiss cheese. So Norm and Justin started to riff on the concept and this is what they came up with.

img_0373.jpg

Crispy bacon slice on top of melon balled deep fried potato slice, resting on top of a melon balled piece of provolone.

img_0377.jpg

Another part of Chef Dale’s lecture was on Beurre Blanc, which became the sauce for this dish of seared scallops and tuna

tartare.

img_0378.jpg

On hot line we had pan fried Duck à l’Orange.  We made sauce bigarade which is a gastrique = caramel deglazed with vinegar + Orange juice + orange liqueur + duck stock/espagnole (see above) and finished with Monté au Beurre (butter whisked in the end) to give bling and flavor to the  sauce.

The faux birdy nest is actually roasted spaghetti squash sautéed with lardons, topped with tomato concassée and eggs made from deep fried Parisienne potatoes.  Remember the by-product was used in the amuse.

These two courses were paired with a white Chateau Neuf du Pape (a domaine I know well) Les Cailloux, which refers to the post glacier moraine river rocks that consume this small terroir.  The rocks pick up the heat of the day and radiate it back to the vines at night.  The root system of the vines works around all these rocks which go down about 6 feet and which also hide small reserves of moisture under the rocks.  This producer also makes and amazing cru called Quartz. The big varietals of this area are Grenache, Syrah and Mourvedre (the powerhouse varietal of Bandol)

img_0382.jpg

We finished the meal with a very light tri-chocolate mousse cake (bittersweet, milk and white)  Bust a crust and Thomasino had a tough time tempering the chocolate for the garnish, but they pulled it out marvelously nonetheless.

A very fine meal.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: