We finished our cakes today. We frosted them with buttercream and then used our left over buttercream to pipe decorations on the cake. We got to decorate it however we wanted. I did not have very much buttercream (hard to believe that BIG vat we made yesterday is gone!), so I frosted my cake, then used what was left to pipe small rosettes along the outside edge of the cake and set fresh raspberries on the rosettes. Once we finished the cakes, they went back into the walk-in to firm up. We are having a "cake buffet" for lunch!
Then we mixed up some pasta-this one had added spinach for color and flavor. I enjoy making pasta-it goes together quickly and home made is SO much better than most of what you get at the store!
After that-it was off to our own kitchens. Today GardeMo made a rice and celery soup (La zuppa di riso e sedano). I know, you might think that does not sound very good, but believe me, it was great soup! It would be good in the winter too. We used arborio rice which thickened up the soup without having to use flour or any other thickener. We also finished our Rillette (ree-yet)(which is French but that's ok) or potted meat. It was pork cooked for HOURS in the oven in duck fat. It is very similar to duck confit. You then "shred" the meat in a kitchenaid, add back some of the duck fat you removed once the meat was cooked, and season it and served it with French bread. Yum!
Geoff and I (Geoff, Corey and I are all in the same rotation all three months) also started making bolognese sauce, which is a ragu or meat sauce. I did not mention before that on Monday I cubed 24 pounds of veal and pork so we could grind our own meat for the bolognese sauce. I seasoned it with salt, ground bay, ground rosemary, ground thyme and then Chef Pete threw a little bit of savory on it while I mixed it up so the flavorings would be evenly distributed. He did keep an eye on us though, because bolognese sauce is one of his favorites and he didn't want us "messing it up", lol.
Hot Plate made Beef Braised in Barbera with Glazed Vegetables served over Papardelle pasta (Il brasato di manzo al Barbera con verdure glassate). Things sound so much better in French or Italian, lol. Then served it buffet style. We didn't have a formal setting today-we'll do it tomorrow.
Dessert was a cake buffet! 14 cakes!!!!! You really can only take a few bits of anything and/or try only 1-2 cakes. Then they "made" us take our cakes home, lol. I told Carl there was cake in the cooler so help yourself to the White Chocolate Buttercream Raspberry Cake. It just fit inside the seating storage of my scooter so the cake made it home in one piece.
No baking at the B&B today. Just a relaxing evening, catching up with some reading for school.
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