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Wednesday
March

22

2006
12:28 AM



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Entry: March 22, 2006, A Week at the Culinary Institute of America (continued) -
Finished Dishes, Hyde Park, NY, tasted on December 19-22, 2005

01 cheese sticks.jpg 02 palmiers with prosciutto.jpg 03 smoked trout canapes.jpg
04 pickled shrimp.jpg 05 pickled shrimp 2.jpg 06 bruschetta with oven roasted tomatoes and fontina cheese.jpg
07 maki sushi.jpg 08 crispy scallion pancakes.jpg 09 bruschetta served.jpg
10 scallion pancakes 2.jpg 11 making sure it tastes good.jpg 12 grapes roled in blue de bresse.jpg
13 smoked whiskey shrimp.jpg 14 preparing the buffet table.jpg 15 serving the sushi.jpg
16 smoked duck breast nicoise style.jpg 17 mushroom terrine.jpg 18 mozarella roasted tomato and prosciutto terrine.jpg
19 spring rolls.jpg 20 seafood sausage.jpg 21 grilled honey-smoked quail with mango sauce.jpg
22 crab meat rolls with infused pepper oils.jpg 23 crab roll tray.jpg 24 grilled quail tray.jpg
25 roasted pepper and eggplant terrine.jpg 26 chicken breast roulade.jpg 27 mozarella and mushroom terrine tray.jpg
28 duck breast nicoise tray.jpg 29 smoked duck and malfatti salad.jpg 30 day two buffet being prepared.jpg
31 seared seafood sausage slices.jpg 32 steamed and fried wontons.jpg 33 plated honey-smoked quail.jpg
34 gravlax with potato galette.jpg 35 gravlax with potato galette 2.jpg 36 tuna carpaccio with shiitake salad.jpg
37 plated gravlax with potate galette.jpg 38 plated tuna carpaccio.jpg 39 plated chicken breast roulade.jpg
40 roasted pepper and eggplant terrine.jpg 41 wonton.jpg 42 buffet.jpg
43 reviewing the buffet.jpg 44 posing with our creations.jpg 45 chef D.jpg
46 dissecting our cooking.jpg 47 running for chocolate.jpg 48 grabbing up the chocolate.jpg

 

     

 

 

 

 

 

   

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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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