Chef encouraged the class to be in attendance for this class because he was confident we would enjoy the dishes. He was right. As a self proclaimed potato lover ,this was a stellar night for me. My mother tells me that this love developed in utereo because she often craved lima beans, hamburgers, and French fries when she was carrying me.
Chef lectured and demonstrated how to prepare roasted fingerling potatoes, pommes puree, pommes frites, pommes Anna, pommes Dauphiniois, and Yukon Gold rissoles. In the kitchen the class was expected to make pommes Anna, pommes Dauphinois and Yukon Gold rissoles.
What I learned
- Potatoes are originally from the Andes. They are a tuber. The 'eyes' are buds for new roots
- Pommes Dauphinois is potatoes au gratin
- Au gratin means to brown on top. The source is the verb Gratiner (French) .
- Dauphinois refers to a region in the Alps know for its cream. When preparing pommes Dauphinois add enough salt to the dish to salt the cream and the potatoes
- Gratin depend on the surface starch of the potato to bind the potatoes together so don't put the sliced potatoes to be used in Dauphinois in water.
- When making pommes puree (mashed potatoes), don't cut the potatoes into small pieces, this preserves the starch. Place the potatoes in cold salted water. Use whole butter versus clarified or melted butter when "mashing" the potatoes. Mashed potatoes don't reheat well in general. If you must reheat, use the microwave, not the stove.
- Younger potatoes tend to have less sugar.
- Sweet potatoes are related to marigold.
- Yams are a root vegetable from West Africa.
Observations
- My primary task in helping to prepare for tonight's class was cutting blocks of gruyere cheese and parmesan cheese and grating them. The grated cheese was more than what was needed for class. I felt badly about wasted food, but I was reminded that I had followed the instructions given to me and that the cheese would be put in containers and stored in the School's Commissary.
- At the beginning of class Chef mentioned that Market Basket was in a few weeks (week 10). We will be presented a basket of goods and asked to prepare a dish that he and other instructors will taste and critique. We should apply what we've learned in class as well as anything we knew prior to class to our dishes. I felt a small knot form in my stomach.
- Chef used a mandolin to slice the potatoes and a potato ricer to make the pommes puree. Chef opined that a potato rice is a worthwhile investment if you're going to cook potatoes often.
- Chef also added white vinegar to the water that the sliced potatoes that were going to used for pommes frites. The fries seemed to be extra crisp as a result.
- Marl, my cooking class compadre, was not present for class this evening. I forged ahead and made the potatoes Anna and potatoes Dauphinois. Making a third potato dish was too much. I'll practice making rissoles at home in the near future.
Self reflection
- I finally purchased a new stock pot. I need a little more time before I try to make French onion soup again.
- Commercially prepared mayonnaise is a condiment I rarely use unless required in a dish. Angie made mayonnaise from scratch to serve with the pommes frites. I enjoyed it. It's a nice alternative to my usual choices: malt vinegar or ketchup.
- I'd like to learn more about how sweet potatoes are marigolds. Chef has a book, "Edible: An Illustrated Guide to the World's Food Plants", that is a compendium of fruits and vegetables from around the world. I may need to add this to my wish list for my birthday or another holiday.
- A friend asked if I was taking this class to be a better food critic. No, I'm taking the class to be a better cook. I've also never thought of myself to be a food critic - there's much I don't know.
- My knife skills are improving, but I still have work to do. I need to practice before Market Basket night. I feel that knot in my stomach again.
Week 7: eggs
Be well,
Technicolor girl
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