There have been 2 days so far where I have truly understood why the tuition is the way it is. Today was one of those days, and made me realize how worth it it is. We started the day by making Roasted Stuffed Poussin (baby chickens) with Porcini-Truffle Butter. Yes, you heard me right, that's butter+truffle in 1 dish. I titled this dish the $100 chicken because after chef told us how much the ingredients would cost in real life, I am pretty certain this could out-price any lobster on any menu. What we did was make the truffle butter by combining truffle butter, porcini powder, truffle oil and salt, and put it in a pastry bag. We then squeezed the truffle butter under the skin of the baby chickens. Normally a chicken is seasoned inside the cavity, and on top. Most people don't actually eat the skin so they miss out on a lot of the seasoning. By filling the space between the chicken meat and the skin, the flavor is doubled. Lets just say this dish made us extremely popular on our floor. The class across the hall is in their pastry unit so they were eager to trade us some bread for some truffle stuffed chicken.
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| Poussin |
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| Poussin Stuffed with Truffle Butter |
The other main dish we made was Roasted Veal Tenderloins with Oyster Mushroom cream sauce. There was some truffle butter in this dish, making it a very close contender with the baby chickens. Between the veal and the mushroom sauce there was so much flavor and deliciousness. Thankfully I was able to come home after this class because I put my self into a mild food coma.
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| Roasted Carrots |
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| Roasted Curry-Garlic Cauliflower |
I <3 chicken skin. YUM
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