ⓋⒾⓉⒶ (｡･(ェ)･｡) Ｌｅｔ’ｓ　Ｃｏｏｋ

今天是第一學期PART2的第一堂Essentials Lab - Pappardelle, Basil sauce, Creamy polenta and Barley pilaf
Chef從一開始的暴君換成英國腔的老爺爺
時時刻刻盯著Station 的乾淨整潔,也被盯為啥沒有保持刀子的鋒利

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"Poached Trout Nicoise Salad" Olive oil poached, frisse lettuce, mini creamer potatoes, red and yellow cherry tomatoes, green beans, black olives, boiled egg and lemon dill vinaigrette
"Grilled Salmon with Gremolata Herb Butter"

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"Sausage Rolls"Wrapped in puff pastry with roast garlic, thyme and caramelized apples, served with an apple and sultana chutney 
"Canadian Tourtiere" Using pork, beef and veal

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Rice is Asian staple food, for me is very normal and common food.However, we always use rice cooker to cook it It's a new experience to learn how to cook it by stove.It full of challenges and skills

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"Roast Beets"Balsamic glaze, frisse, oranges segments, pickled red onions, toasted hazelnuts 
"Veal Sandwich"Crispy prosciutto, sautéed mushrooms, peppers, onions, tomato sauce, mozzarella cheese

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It's a frustrating week, my potato cookery was so horrible, most of them were under-cook.Turned potato is a really technical skill, but I love piping pureeJust practice, practice, practice.

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"Minestrone"Panchetta, Romano beans, diced vegetables, pork stock, orecchiette pasta and basil purée.I love Minestrone mix lots of veggies, tomato sauce and pasta. It's a very nutritional dish :)

"Curried Butternut Squash Vegetarian"

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I was so happy this time I finally finished on time. Yeah. 
Even I burned myself, but I can finished on time that is worthy XD

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Photo of an artichoke head and a cultivated field of artichokes.Adapted from "Wikimedia," by Author China Crisis ,2013, Retrieved 27 September, 2014, from https://commons.wikimedia.org/wiki/File:P8220094.JPGAdapted from "Wikimedia," by Author Fred.th ,2005, Retrieved 27 September, 2014, from https://upload.wikimedia.org/wikipedia/commons/d/dc/Artichaut2.jpgAwesome Artichokes.Adapted from "Cucina Fresca," by Author Gwen Uhlig,2009,Retrieved 27 September, 2014, from https://acornadvisors.com/Cucina_Fresca/CFNV_Finished_Newsletters/CFNV_Artichokes.html

I saw this food several times in supermarket, but I never buy it and I thought it maybe is kind of  fruit. Until few weeks ago I looked up a new word from class manual, then I found out this food is called Artichoke which is a plant, we eat the part is buds. It originals from Mediterranean Sea area, no wonder I never saw artichoke in Asian. Artichoke is a very popular food in Europe, its cooking way only can by hand, besides, a mature artichoke weight 600 g and the part we can eat only weight 60 g, so European call artichoke king of vegetables, before it only belong noble's food. 
I searched couple of blogs about how to cook artichoke, it's very simple just boil it. After few days I got an assignment about try a "new" food, artichoke become my first choice. That day I went to supermarket, it's on sale two for $1.99, it's a good deal.
I referenced this blog's recipe How to cook and eat an artichoke. Sorry again it's a Chinese website, but I found a video from Youtube, it introduced very clearly. https://youtu.be/ygyzb8BQ0Ec
This recipe you only need a chef knife and kitchen scissors.

First, use knife cut it until see the choke and use scissors remove spikes from outer leaves.

Use boiling water add 2 tsp salt cook about 30-45 mins ( depends on artichoke size)
The artichoke is ready when you can easily pull off  the leaves.
When it cool, remove all of leaves.
The part we only can eat only the white part, use tooth scrape the fleshly part into mouth.Although recipe and video said can dip some sauce, but I prefer the original.
Remove all of leaves, you will see the choke.
Below the choke is heart which is the only part you can eat

Whole artichoke weight about 600 g, but the part you can eat only weight 60 g . 

This is a very special food experience.

1.How does this appeal to The five basic tastes - salty, sweet, sour, bitter and umame?
Sweet, Artichoke feel mellow after taste.

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"Lamb Rogan Josh"
  Lemon pilau rice, poppadum’s and kachumber
"Roast stuffed shoulder of lamb"Gratin dauphinoise and glazed sugar snap peas

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"Whole Roasted Garlic + Olive Oil Roasted Garlic"  
"Herb Butter"
There are not too many things I can share this time... 

Cuz I couldn't finish on time again 

Even chef told me faster, faster. It almost made me crazy and mental tired...

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I'm totally pasta addition!! 
Every time when I walk by pasta area, I will stick there lol

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