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In House Competition

post #1 of 13
Thread Starter 

Hi!!

We have an in house competition in our school. Rules are no repetition of ingredients, cooking methods and colors. We gonna cook 2 portion each dish and we have only 3 hrs. to do it including the mise en place. Here's my dish

Appetizer: Walnut Arugula Salad with Sherry Vinaigrette, Goat Chesse and Port wine glazed onion tart with Cheese Fritters.

Main Course: Grilled Lamb Chops with Cous Cous and Tapenade Butter
Dessert: Green Tea and Vanilla Panna Cotta with Chocolate Sauce

 

 

Any comments, suggestion, tips and advice are welcome. 

TIA!!!

post #2 of 13

I find the appetizer too busy. 

Too many things going on not concentrating on solid flavor profiles. You are serviving a tart with fritters , and a salad , to me thats a bit heavy , as well as too much for an app. To many things going on, and not concentrating enough on one or 2 things to really let the dish shine. 

 

I dont see a problem with the main course , but to me it isnt cohesive at all with the appetizers. 

 

The dessert is something else , that could make you or break you. Have you done this panna cotta before , in my mind the flavors would need to be spot on , and work together and not clash in my opinion. 

 

But seriously i would change the appetizer , its too busy , could take a bit of time , as well as visually in my mind , i do not see fritters and tart on the same plate with a salad looking appealing , light , or at all cohesive. 

 

Whats the idea behind the menu , right now i see too many mixed flavors , cultures , with no theme or objective. 

Decide what you want your menu to interpret as well as an idea, or theme. The dishes dont have to shine all alone but the menu itself has to tell a story and sound appealing. 

 

Dont mean to be rude , just being sincere. 

 

But lets see other people opinions on the menu , because mine is just one of a bunch...

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Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #3 of 13

Good plating is halfway to winning a competition.

 

dcarch

post #4 of 13
Thread Starter 

@KaiqueKuisine

 

 

 

Thanks for your honest opinion. I really need it, I’m confused especially with my appetizer. My theme was classic French cuisine. I come first with the main dish, the coq au vin with boiled parsley marble potato and buttered vegetables. My coach change it to Grilled Lamb Chops with Cous Cous and tapenadebutter. He said that it's time consuming to cook the coq au vin. I choose panna cotta, I want something unique and new, I just found it in the internet and I never done it before. I will make it this week, after new year. Hope goes well. For the appetizer, I don't have idea that goes well with lamb chops, I came up with Walnut Arugula Salad with Sherry Vinaigrette and Goat Cheese and Caramelized Onion Tart. My coach change it to Port wine glazed onion and add the cheese fritters with cumberland sauce. It’s like a 3 way appetizer.

 

Happy New Year to Everyone!!!

post #5 of 13

I agree that the appetizer is a big confusing.  The fritters are throwing me off.  I like the idea of the tart topped with a small bit of salad, I think it's a great opener to the lamb chops.

 

I like the sound of the lamb chops and couscous, but are there any vegetables?  If not then we're looking at a pretty bland brown and beige plate.

 

The panna cotta sounds interesting.  Not something I would ever order off a menu because vanilla and green tea are like polar opposites to me and nothing (not even chocolate) can make them go together, imo.  But then again I've never tasted the combination, it might be spectacular.  However, it might be nice to rethink and add a seasonal fruit to the dish.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 13

You may have opened a can of worms here as we LOVE to pick apart dishes and put them back together...heeheehee.

The fritters are IMO unnecessary.

However the tart as an app could work if the salad doesn't get warm and soggy sitting in the pass.

My vision...

The tart is to be individually (two bites) sized (with plenty of filling) garnished with only a leaf or four of salad, cold and crisp on warm (not hot from oven) cheese.

The rich cheese will need a small hit of acid and you have covered it with a vinaigrette

Another one thing..... I would lose the onion.... have you thought of "marbling " the cheese with the reduction (instead of glazing with it) and glazing with a fruit reduction, sweet but noy cloyingly so.

 

mimi

 

OBTW...You are a student with (just an educated guess here) a zillion cookbooks at your fingertips.

              Why are you trolling the internet for a recipe?

              Just IMHO...not being snarky at all.

m.


Edited by flipflopgirl - 12/31/13 at 6:19am
post #7 of 13
Quote:
Originally Posted by ton822 View Post
 

 My theme was classic French cuisine. I come first with the main dish, the coq au vin with boiled parsley marble potato and buttered vegetables. My coach change it to Grilled Lamb Chops with Cous Cous and tapenadebutter. He said that it's time consuming to cook the coq au vin. I choose panna cotta, I want something unique and new, I just found it in the internet and I never done it before. I will make it this week, after new year. Hope goes well. For the appetizer, I don't have idea that goes well with lamb chops, I came up with Walnut Arugula Salad with Sherry Vinaigrette and Goat Cheese and Caramelized Onion Tart. My coach change it to Port wine glazed onion and add the cheese fritters with cumberland sauce. It’s like a 3 way appetizer.

 

Happy New Year to Everyone!!!

Ton, FWIW, I'm afraid the whole "classic French cuisine" is very far away. The most French thing on your menu would have been your banned coq au vin!

 

Maybe you know this already, but what is French about couscous; very North African imo, panna cotta; Italian but maybe change the name into blanc manger, tapenade; aha, would be very French indeed, but what on earth is tapenade butter when tapenade has olive oil in it, sherry vinaigrette; Spanish sherry..., Port wine glaze; port is Portugese; why not use Vin Jaune...

Arugula; I would go for roquette instead which is exactly the same but using the French name would be more appropriate imo.

 

 Again FWIW, how about

- Pissaladière; a very simple to make onion, black olive, thyme and ansjovis tarte, especially when using puff pastry. You could add very little roquette to which you add just before plating a drizzle of olive oil, s&p, nothing else. Quite French Provençal.

- Lamb chops; go for lamb with white beans in a nice made tomato sauce, lots of garlic in it and herbs (don't mention herbes de Provence, that's out of the picture nowadays). Very French Provençal too. Marinate the meat in olive oil and rosemary.

- dessert; as said, call your panna cotta "blanc manger" but keep it simple. I would dump the green tea and go for a simple vanilla flavor and I do like the idea of a chocolat sauce. This has to be made 100% perfect which means, above all, the right consistency, wobbly, barely holding together.


Edited by ChrisBelgium - 12/31/13 at 7:08am
post #8 of 13

Like mimi said , people here love picking apart dishes lol xD. 

 

If what you are doing is french cuisine using that menu then Escoffier right now is rolling around in his grave.

If you wanna go french fine, but change some stuff on the menu , cuz right now i see alot of cuisine, but it isnt a french menu IMO. 

 

Appetizer - Something small , not too filling but enough to let the diners build an expectation on what they will be enjoying. Its an introduction of what has to come for an evening. Something like an amuse bouche thats one or 2 bites or a simple app thats simple not too busy but tasty. 

 

I would do Porcini Mushroom Tartlets , with a very small side salad and garnished with chives. 

 

This way you can have a tart, its still vegetarian, as well as french inspired and its easy enough to eat , and if done correctly its flavorful. Also its easy to prep and isnt too time consuming. 

 

The Main course, is where you can afford to have more on a plate as well as fill the guests up. Needs to be delicious a crowd pleaser , as well as well presented and continue with the menus theme, just like the app. 

 

Duck a´l Orange , It doesnt have too many ingredients, tasty , and this is a great way to challenge yourself and do a whole duck. 

Or just use breasts. Use Jaque Pepin´s recipe if you do a whole bird. 

Serve with some more sauce on the side , have a nice salad maybe some greens , tangerines and red onions , and radishes or some roasted potatoes. 

 

If not the duck try a Bouillabaisse which is a french fish stew. 

You can use a traditional fish for the stew , such as monkfish , and combine with other types of shellfish (shrimp, mussels, etc... opportunities are unlimited). The base for the stew can be very flavorful a tomato base could be great , using some fennel as well. You can also serve with a side of bread (maybe you can make the bread) to scoop up that broth. 

 

For dessert i would play around with simplicity, and traditional. Something maybe not too all over the place and something anyone can really enjoy. 

 

Peach Melba , but i would with either do peaches cooked in a bit of water and sugar , that or roasted. Regardless their would be cinnamon xD. 

With homemade vanilla ice cream , and a raspberry compote over a sauce maybe. 

 

or

 

Chocolate Mousse with whipped cream and maybe some poached strawberrys. 

 

I actually enoyed creating this menu , and feel free to use it or ditch it. And be creative with it , maybe search up the recipes online and add in your own style, ingredients etc... play around a bit. 

 

Im not very keen on french cuisine (not something i cook often), i prefer italian, asian, or latin , but if i was to east any of these plates i would be happy. 

 

P.S. i don´t mean to be disrespectful but is this your menu or your coaches menu? Do what you like and what you feel comfortable with. You are the one taking home a grade and not the coach. You can listen to his advice but dont change or accept to do anything you dont feel is right or feel comfortable with. 

If he was my coach i would listen, but wouldnt add or change anything unless i was okay with it. 

I would say , "thanks for the advice, ill keep everything in mind".

Like i said its your grade, making errors or mistakes on your own is enough, making errors and mistakes because of others now is unnecessary. 

 

Again just stating my opinion from what i read and my point of view if i was in your shoes. 


Edited by KaiqueKuisine - 1/2/14 at 6:14am

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #9 of 13
Thread Starter 

Sorry for the late reply. I been busy last week compiling my recipes. Thank you for your honest opinions, it was a really big help for me. I decided now, I will stick to my dish, the coq au vin with boiled marble potatoes and buttered vegetables or green peas. Thinking of what wine will I use and do I need to add brandy for flavor? I searched that burgundy wine or California pinot noir was good for the coq au vin, I never use those wine before. I used only cheap wine when I make coq au vin before.  Blanch mange with raspberry compote for my dessert, thinking of adding an almond tile for garnish to add crunchiness. Never done it my dessert before.  I still can’t decide for my appetizer, still searching and asking what appetizer that goes well with coq au vin. Last week I make grilled beef terrine, I think it’s too heavy for appetizer. http://tinypic.com/r/104kw1s/5

post #10 of 13
If I was your guest for dinner (looking forward to the entree and dessert you have chosen to prepare) I think I would appreciate something light... Maybe a nice broth...clean and bright.
Nothing too heavy or fancy...maybe a few shreds of something bright green but not too assertive.
Save my appetite for the rest of your award winning meal.

mimi
post #11 of 13

Good luck but remember that green peas evoke spring.  Is it spring where you live?  If not it may be odd to serve something that doesn't grow in season.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 13

Ton, I posted a recipe for coq au vin some time ago on this forum with a few pictures. Maybe they can help. This doesn't mean my recipe is law, please do make your own tweaks whenever necessary (each cook has his own variation, even in France); http://www.cheftalk.com/t/63129/lets-make-coq-au-vin

 

A little cognac -possibly flambéed- added after coloring the meat will improve the taste. Burgundy red wine is always made from pinot noir and is very expensive. My advice; do NOT use pinot noir, it's one of the least dark red wines around! Look for grapes like tempranillo (spanish red wines) which would be my choice in your situation, Grenache or garnacho, syrah or shyrah if it's an Australian; all of these are very powerful and dark reds and better suited and... cheaper for this preparation than pinot noir! Maybe a bit pricey but I do like Côte-du-Rhône red wines, many times called GSM-wines for their "assemblage" of granache, syrah and mourvèdre grapes.

 

For the additions, I have to agree with Koukou about the peas. Keep it simple, that's what the French do. Take a look how I served my coq au vin in the link I posted above, that might inspire you.  

post #13 of 13
Quote:
Originally Posted by Koukouvagia View Post
 

Good luck but remember that green peas evoke spring.  Is it spring where you live?  If not it may be odd to serve something that doesn't grow in season.

 

I was thinking more along the lines of dark green leafy greens, kale or spinach would be too bitter on my minds palate, but a few shreds of something.

Ramps came to mind or asparagus but are both springish as well.

Maybe something as simple as a a sprinkle of chopped parsley or chives.

 

mimi


Edited by flipflopgirl - 1/12/14 at 6:58am
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