Cooking Class at Kochschule St Benedikt: Fish

One week after the 'Meat' cooking class, we joined the 'Fish' one at cooking school Kochschule St Benedikt.

"B" ready 😀

 

Langoustine ready to be prepared.

You peel it with scissors!

 

The scallops.

 

Opening the shell and...

 

...extracting them carefully.

 

Bath time!

 

Lots of scallops ready to be cooked 😊

 

The langoustine shells go from the oven directly to...

 

...a cold bath. This will be a delicious seafood bouillon. I love how nothing gets to waist.

 

 

Chopping celery and green apple for the char tartare.

 

 

 It will be served with herbs oil.

 

We are very active 😊

 

Getting around the turbot to learn.

Very fresh fish look like this 😊

 

Cutting the fillets out...

 

 ...of the fish is pure art.

 

Done (by the master)!

 

Preparing the tapioca...

 

...for the scallops dish.

 

Plating begins. Char tartare...

 

...with langoustine, apple, celery and herbs oil.

[Saibling mit Kaisergranat | Apfel | Staudensellerie | Kräuteröl]

 

As second dish, scallops, curry, Spring leek, tapioca.

[Jakobsmuscheln | curry | Frühlauch | Tapioka]

 

 Turbot, chervil, vanilla, caviar.

[Steinbutt | Kerbel | Vanille | Kaviar]

 

As dessert, Pandan with coconut crumble and calamansi  [Pandan | Kokoscrumble | Kalamansi].

 

Love those cooking classes! More than cooking, it teaches me to have even more appreciation for the amazing work of the chefs of our gastronomic experiences!

 

Feb 25th, 2023.

Cooking Classes at Kochschule St Benedikt: Meat

Happy to be joining one of the first cooking classes from the new cooking school Kochschule St Benedikt. The classes are given by Maximilian Kreus, chef from restaurant Sankt Benedikt🌟. More than learn how to cook, we wanted to understand better the complexity and preparation of the dishes that we enjoy in our gastronomic experiences.

The theme of the class was 'Meat'.

 

Roger on action 😊We all got aprons to use during the class.

 

Roger and I loved the cut boards (Profboard on profboard.de). They are very practical, as you can exchange the top (use a specific one for meat, or chicken, or fish, or vegetables). We liked it so much that we bought one for our home.

 

 

I'm preparing the aromatic glaze that will be covering the presa Iberica.

 

Cheese! Hands on deck!

 

Fully equipped with our aprons including a towel for the hands.

 

Meat on the sous vide, glaze on the top to get the warmth and keep the consistency.

 

Sambaizu - seasoned rice vinegar with dried Bonito stock, soy sauce and mirin. It will be used on the steak tartare dish.

 

Table is prepared for lunch, waiting for our dishes to be executed 😊

 

Nothing is wasted. Everything that is cut or discarded goes into the pot to do a bouillon.

 

Hi! Me again!

 

Roger is going to stir the sauce.

 

 

For the vinaigrette, Vinaigre de Reims.

 

Preparing the poulet de Bresse (or French chicken). So much butter: 250 gr, to be more exact 😊

 

Presa Iberica being grilled.

 

First starter is ready! Steak tartare (from veal) with watermelon, Bonito vinegar, caviar and sauce Hollandaise.

 

The best way to keep spices fresh is in a dark, tied closed container.

 

 Second dish: lacquered presa Iberica (I prepared the sauce😉) with Vadouvan carrots and radicchio.

 

Amazing! So much flavour, love this dish!

 

 Poulet de Bresse with truffle, celery and kumquat.

 

Sweet time! We did not prepare it, but helped with the plating. Dulcey chocolate with apple, yuzu and peanuts.

 

Feb 11th, 2023.

Bruschettas

 On Saturday's night, we do very often bruschettas. Preparing the home made pesto.

 Olive bread from Monsieur Daniel, pesto, culatello ham, cheddar cheese and oregano.

 

Bon appétit!

 

Jan 28th, 2023.

Paozinho de Queijo (AKA Brazilian Cheese Bread)

 

I still had some cassava flour from my sister's visit, so hands in the dough to do...

 

...some paozinho de queijo (AKA cheese bread) 😊

 

Delicious!

Jan 6th, 2023.