Cuisine of Germany CU234: Classical European Cuisine (E1) Week: 8 | Cuisine of Germany
Daily Objectives: Review basic classical cooking techniques and quality standards Follow standardized recipes
Summary: Today I made foods from Germany. I worked with the lentils and greens. The lentils were interesting to cook as I did not want them to overcook. The ragout had a lot of prep time with all of the vegetables that needed to be cut to the same size. I was pleasantly surprised to find that I enjoyed the lentil ragout and my family seemed to enjoy it as well. My mom said that it could have used a little more salt, but it had good flavor. The mix of the lentils and the vegetables with the cream sauce gives the dish a substantial presence. The one thing that I would do differently with this dish is to dress the greens before serving the lentils. The recipe called for the lentils to just be placed over the clean greens. I placed the greens into the dish. Overall the menu was on the brown side of the color world with the Braised Red Cabbage being the brightest color. My family seemed to like the dish okay, but stated that they did not really like the cave’s liver and they said that the spaetzle was a bit gummy.
Daily Objectives: Review basic classical cooking techniques and quality standards Follow standardized recipes
Summary: Today I made foods from Germany. I worked with the lentils and greens. The lentils were interesting to cook as I did not want them to overcook. The ragout had a lot of prep time with all of the vegetables that needed to be cut to the same size. I was pleasantly surprised to find that I enjoyed the lentil ragout and my family seemed to enjoy it as well. My mom said that it could have used a little more salt, but it had good flavor. The mix of the lentils and the vegetables with the cream sauce gives the dish a substantial presence. The one thing that I would do differently with this dish is to dress the greens before serving the lentils. The recipe called for the lentils to just be placed over the clean greens. I placed the greens into the dish. Overall the menu was on the brown side of the color world with the Braised Red Cabbage being the brightest color. My family seemed to like the dish okay, but stated that they did not really like the cave’s liver and they said that the spaetzle was a bit gummy.