Pagi ini aku berangkat ke kampus, tetapi tidak ke kitchen? teruss kemanaa dong? heheheh
Aku ke rektorat karena ada berkas yang mau ku ambil...
Lalu habis itu kemana? kitchen kan?
Eitss noo, aku ga ke kitchen,tetapi aku ke kantor imigrasi Alauddin...
Kenapa?????
Karena aku harus membuat pasport untuk pergi ke malaaysiaaaa...
Ke Malaysiaa? ngapain??
Jadi aku ke Malaysiaa untuk internship atau kata lainnya for on the job training disana selama 6 bulan.. jadii belakangan ini banyak sekali berkas2 yang mau diurus seperti pasport dan juga visa..
Setelah aku selesai membuat pasport,aku pun kembali ke kitchen pada pukul 12.00
Sesampainya dikitchen pun pas dengan open resto, jadi aku langsung bekerja di bagian sautee vegetable. Vegetable yang aku sautee kali ini ada 3 yaitu Jardiniere of Vegetable,Vegetable Tagliatelle dan juga Creamed Spinach \
Berikut recipe nyaaa
MOULES MARINIERE (STEAMED SPINACH)
Ingredients :
3,2 kg mussels, in shells
90 gr shallot or onion (chopped fine)
6 pcs fresh parsley stems
1 ml pepper
250 ml white wine
60 ml fresh parsley (chopped)
90 gr butter
to taste salt
to taste lemon juice
How to make :
1. Scrub the mussels well with a stiff brush and remove the beards
2. Place the mussels in a stockpot or large sauce pot. add the shallots or onion,parsley stems,pepper and wine
3. Cover the pot and set it over moderately high heat. cook until the mussels open,about 5 minutes
4. Drain the mussels and strain the liquid through cheesecloth into a broad saucepan . bring to a boil
5. Add the mussels and butter. swirl the liquid in the pan until the butter is melted. season to taste with salt and a few drops of lemon juice
6. For serve,remove the top shells of the mussels (or leave them on,if desired). Place the mussels in broad soup plates and pour the sauce over them
GRATIN DAUPHINOISE
Ingredients :
2,5 kg potatoes
10 ml salt
7 gr garlic (chopped)
1 L cream
500 ml milk
to taste white pepper
How to make:
1. Peel the potatoes and cut into thin slices (as for potato chips). do not place the sliced potatoes in water
2. Toss the potatoes in the salt and chopped garlic and arrange in a buttered full size hotel pan or a roasting pan of equaivalent size
3. Mix together the cream and milk and lightly season with pepper. bring to a boil
4. Pour over the potatoes,then place the pan in the oven 200'C for about 30 minutes or until the potatoes are tender and the sauce is thick
CREAMED SPINACH
Ingredients :
4,5 kg fresh spinach
1,2 L cream sauce (hot)
to taste nutmeg
to taste salt
to taste white pepper
How to make :
1. Trim spinach and wash carefully in several changes of water. drain
2. Place 2 in (5 cm) water in a heavy pot,cover and bring to a boil. add the spinach. stir several times,so it cooks evenly
3. As soon as the spinach is thoroughly wilted,drain in a colader,pressing with the back of a kitchen spoon to squeeze out excess liquid
4. Chopped the spinach coarsely
5. Combine with the cream sauce in a hotel pan. season to taste with nutmeg,salt,and pepper (the spinach must not taste strongly of nutmeg
Tidak ada komentar:
Posting Komentar