Wednesday, July 21, 2010

American Chef: Road Trip--Wednesday

The morning started with a lesson about separating eggs, creating egg foam and whipping cream. Chef discussed the importance of the consistency of the cream and egg foam--which makes a big difference when putting together a recipe! We looked at beating cream to butter, which then separated into butter and buttermilk. We’ll taste our homemade butter later on in the week!

The road trip continued today as we swept through the Heartland of America, through fields of sunflowers and corn in lowa to the towering skyscrapers of Chicago perched on Lake Michigan. The flavors of the region depend on simple ingredients of which are prepared well. Representative dishes produced included Macaroni and Cheese, Fried potatoes, Toffee squares and fragrant Sassafras Tea. The Buckeye production involved many hands and proved to be a 2 day effort- we’ll finish them tomorrow!

Heading down South we toured the Mississippi Delta region, listening to American folk music and New Orleans Brass while we cooked Grits, Collard greens, Blackeyed peas for Hoppin John, Sesame “Fried” Chicken, Hush Puppies, Cajun Catfish and “Fries” and Sweet Potato Pie. All were delicious! Everyone’s favorites differed! Keep a lookout as we round the next bend and head to the cool ocean waters of the Northeast and the Mid-Atlantic on our Road Trip!

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