For my birthday, back in March, I treated myself to a Master Chef Class at the Scottsdale Cordon Bleu Culinary Institute.
It was about braising and roasting. It went by super fast and we had to rush to finish our recipes. This was the second time I did this. The first time I was much more impressed with the Chef/Proff's knowledge and expertise. Mind you the first time I did this was about 2 years ago (when the program first started). Now it is a more "regular" thing in the school. Perhaps they simplified it for us "average" people. Regardless it was lots of fun. I had my chance to ask all the questions I wanted during class. Practice de-boning a whole chicken for the second time there. Speaking of which- the first class the chef really taught us to his expectations how to de-bone the whole chicken. We had to take out the wish bone and everything. This time, the Chef didn't even ask us to do so. I asked if we should, and he said, "if you're good enough to do it go for it". But he hadn't even showed it to the class. That was a sign to me that, "ok, he is just getting us through the recipes". Like I said it was still fun. Below I have posted the recipe that came with the recipe cards they gave us as well as some pics of the results.
I posted the Chicken Fricasee recipe. Their recipe with an additive of what we did in class. The Ballotine was an experience, I don't think I will ever do it. It is a LOT of work for not that amazing of a dish. And the Roasted Chicken, well I think it's nothing special. Just a technique to learn for those who have not had that experience yet.
The class is 100$ for a 4 hour block, our class took 5. You get an apron, water bottles, recipe cards and if you participate, bring your own Tupperware or Ziploc bags to take home your food/left overs. It's nice to share with the family what you made with the chef.
(recipe Compliments of Chef Kathy Wessman from Le Cordon Bleu Campus Scottsdale)
Chicken - 1 (2.5-3lbs)
Salt to taste
White Pepper finely ground to taste
Butter - 1.5 oz
Onion - 3 oz brunoise
Flour - 1.5 oz
Chicken Stock - 24 oz
Bay leaf for sachet - a couple
Small piece of celery for sachet - about 1/3 a stock
Parsley stem for sachet - about 10 stems
Egg Yolks beaten 1.5
Heavy cream for liason - 4 oz
Lemon Juice - .5 tbs
Nutmeg to taste
(AS WE DID IN CLASS)
Peas - about 1 cup
Carrots - about 3 or 4 cut into 1/2 or 1 inch rounds
Mushrooms - quartered about 1.5 cup
Cut the chicken to 8 pieces. Season with salt and finely ground white pepper.
Melt the butter in a braizer over moderate heat.
Add chicken and onion. Sauté very lightly so that the chicken is cooked on all sides, but does NOT brown.
Add the flour and stir so that it combines with the fat to make a roux. Cook anther 2 min without browning.
Gradually stir in enough stock to cover the chicken. Bring to a simmer, stirring, until the sauce thickens.
Add the sachet. Cover and place in a 350F degree oven. Cook until tender and the chicken has an internal temperature of 165 F.
Remove the chicken from the sauce and keep it warm in a covered pan.
Degrease the sauce. Reduce it over high heat to proper thickness. Strain through chinois.
Combine the egg yolks and cream. Temper with a little hot sauce, and add the liason to the sauce. Bring to just below simmer Do not boil. (or the grease from the cream will separate and you will get little round textures in your sauce. not good).
*SAHAR'S NOTE* blanch peas, carrots, and sauté mushrooms. Once blanched reserve half add to dish and allow to simmer. then once ready to serve add the other half on top so that the color is bright and fresh. You don't want a mush of your veggies.
Season to taste with lemon juice, salt, white pepper and nutmeg. Pour the sauce over the chicken and serve hot.