~Home Chef Heidi~

This was another week of meats, working with duck, pork, and buffalo. We cut down and roasted duck, served with a gastrique sauce, prepared duck confit, brined pork tenderloin, and did a salt crust on a buffalo roast.   I did a report on “variety meats”, which made me realize there is a whole realm of food that I have not ventured into…if ever.  I’ll leave the mystery meats to Andrew Zimmern!  The best part of class was the desserts…probably because it’s been so incessantly hot this month: we made lemon and mint granita and vanilla bean, frozen custard, topped with poached/spiced apricots. Next week is pastry week and I am Team Chef again. This should be fun!