Kitchen Adventures: February 2016

Hot side

Hola!

As I told you in my last post I started in the hot side. It nice to work there as well and got to see how things goes.

First thing that I did was the ox tail roll. We cook the ox tail for long time then when it's super soft we take out the bones and roll them like this

I bread them with flour and egg and deep fry it

This aperitif is made of anjovis mousse and cherry tomato that is marinated in soy sauce, ginger and other spices. The sprinkled with crushed olives on top

Most of the time I make the scallops and plate it with them. Which looks like this

Poached egg

I also made this potato ham thing which goes with steak

This aperitif is made of spring onion mousse, pickled raw mackerel and whipped tomato cream

This is grilled sucking pig/piglet with apple and carrot sauce

Langostinos which I think are prawns and the cochinillo/sucking pig

And Friday night I was in the cold side because they needed help there so here's what we did

Squid with squash sauce and crushed olives

Cheese cake with coffee ice cream

French toast/torrijas, chocolate cake, apple cake and toffee with whipped rice pudding

Plating if the pigeon

Crayfish with cellery

Ciervo/deer

Salmon, spring onion mousse and whipped tomato cream with crispy salmon skin and crushed olives on top

That's my first week in the hot side so far and I looking forward for the next coming weeks. I just have two weeks left so I wanna make and learn the most out of it. I'll update you guys on my next post. See yah! :)

2:46 PM
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Heyyy!

So it has been 6 weeks since we started our traineeship here in Bilbao and it has been so nice here.

They are learning how to make their own fresh cheese a.k.a queso fresco in Aizian and it was nice to see the process.

This is how it turned out. And it tasted pretty good.

We made aperitif with the cheese, meat stock and fried potatoes.

I made a squash "paste" for the squid plating. It has almonds and oil with it.

The chocolate truffles for petit fours.

Fresh sea foods everyday

They made the lobster hold the pen it was so funny I had to take a picture of it. haha :D

And look at this cool looking blue lobster.

We usually grill the fish and octopus and finish it off in the oven.

On the weekend we had cocktails for 60 people.

Salmon with dark bread and wasabi mayonnaise and Tomatoes with anjovis cream and crushed olives

Octopus and potato skewers

Duck liver rolled in smoked bread with arugula mayonnaise and blackberry sauce

Sea bass with caviar sauce and lentils

Hake with sea urchin cream and basque sauce "pilpil"

Lobster with asparagus and tomatoes

It was my last week in the cold side of the kitchen and I actually started today in the hot side, so I will update you guys by the end of the week. See you then! Ciaooo :)

11:38 AM
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I'm halfway there!

Holaaa! It has been 5 weeks already. yey!

Everything is going well for me.

We had such a busy day last Saturday, maybe because of valentines day.
It's nice to actually experience those kind of day.

I really got to put the plate and cook the food by myself. I think it went well. And I am so proud of myself. haha :D