Culinary Boot Camp Week 2

Culinary Boot Camp Week 2 was non stop. There were 8 of us and we cooked in teams of 2. We made 3 main dishes and 3 soups. Our soups were made with the stocks we made last week. My partner and I made Potato Soup flavored with tarragon. The other soups were Shrimp Bisque and Cream of Mushroom. Our main dish was Chicken stuffed with Prosciutto and Mozarella. The other main dishes were Pork Schnitzel with Savory Tomato Sauce and Rainbow Beef. The techniques we worked on were breading, pan frying, sauces and soups.

My favorites were the mushroom soup and the chicken. The flavors in the mushroom soup were robust and earthy. The herb pan sauce for the chicken added wonderful aromatic flavors to an already delicious dish.

I had hoped to have a picture to show the dishes we made in class this week. I know I took the pictures but tonight when I went to download them...no pictures. Next week I will have pictures for sure!