Thursday, September 14, 2006

Day 17 – And Chef said let there be Crepes! And Crepes were good….

Ok all went well. I was able to repair my crepe batter. I went forth and humbled myself before the mighty chef instructor. At least I remembered the darn things. I would have been in such a mood pouring the eggless batter into a sauté pan and trying to figure out why in the heck they weren’t cooking right.

I caught something on fire tonight.

Hehehe that was a teaser…you thought it was bad didn’t you? Well it was on purpose. We made Crepes Suzette, and we had to flambé them. FIRE IN THE HOLE! I counted eyebrows as everyone was leaving and I saw 2 on each student so I guess nothing major happened. These little things were very tasty. Made with butter, brown sugar, cinnamon, orange juice, orange zest and a bit of orange liqueur. We even learned the proper way to cut an orange for presentation…those that peel their oranges with their fingers and then just rip the sections apart…savages! You must cut the peel away from the delicate fruit, then you must cut down the side of the membrane that separates the slices. So when done you are left with small slices of just the fruit. They’re quite pretty to look at. The color is very vibrant.

Well once we presented our Crepes Suzette it was time to use up the rest of the crepe batter. We have to make enough crepes for the egg buffet thing this Friday. So let’s get Crepe-ing! This is going to take forever…we each have a little 6” sauté pan and we pour 1 ounce of batter into these pans. Each one cooks for about 3 minutes. So let’s do some math –

1 Crepe = 3 Minutes
Batter = 38 OZ
38 X 3 = 114

Good lord it’s going to take almost 2 hours to make crepes?!?! I think not! Time to grab some extra pans and get the lead out. This type of stress is good, it makes you focus. Not so with some. So it’s time to sing a bit and break the tension – On the Crepe’s Hit List it’s Eddie with “Who let the Crepes Out? – Woot…Woot Woot Woot”, followed by “Momma….just made a Crepe…put the batter in the pan…sautéed it till its tan” by yours truly Red. Chef Knight thinks we’ve snapped. Well better here than on the buffet line right?

Not much else went on tonight. We made our fillings for our Quiche Lorraine and Florentine and par-baked our crusts for them. Tomorrow is going to be killer since we have to do all the prep for the buffet. We’ll be in teams of 4 tonight.

Let’s insanity begin!


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