Chateaubriand aux champignons

Some days everything goes right.... this was Friday evening, Culinary Arts Level One Day Six: Classic Sauces, Binding Elements, & Glazes. It was a long class. I didn't leave the French Culinary Institute (FCI) until 11:15 PM. It was well worth the effort.

Friday night, we had another chef, Chef Jacques... OK, wrong again - on searching the FCI website, his name is Chef Sixto (http://www.frenchculinary.com/explore/bios/ny/culinary_chefs/sixto_alonso). This, my friends, is why you always call Chef "Chef" and not "Jacques" or whatever you think his/her name is. I am terrible with names. My dad once told me "it is because you don't care". Perhaps he is right that I don't care what your name is. I care about what you (Chef, or anyone) have to teach me (or offer -- what are you selling?), not your name, ethnicity (which I also had wrong in the case of Chef Jacques Sixto), or anything else. I actually don't care if you know what my name is. But Chef Sixto had the goods. He was a great teacher and had a very hands-on method. I would welcome him to come back and teach us again... forget the fact that he worked at Jules Verne (http://www.lejulesverne-paris.com/)....this summer, before my spending hiatus, I purchased a short, pink, sequined, mermaid dress that I will wear if and when I get to Jules Verne, and not before. Michael and I had wanted to go to Paris this fall, but with school and my determination to get the Perfect Attendance award at graduation, we will not go. Maybe we will go to Paris next summer to celebrate my graduation? Just maybe.....

During class we made 5 sauces -- Espagnole, Béchamel, Chicken velouté, White wine sauce, and Wine and mushroom sauce (chateaubriand aux champignons), but had four end products as the Espagnole was used to make the Chateaubriand aux champignons. I participated little in making the Chicken veloute, as my partner took the lead, and I actually (and regretfully) didn't even get to taste the sauce. What I can say is that everything else tasted perfect-o!

The Béchamel, my first endeavor, was thick, creamy deliciousness, seasoned with the perfect amount of cayenne, nutmeg, and salt (way more salt than I thought it needed, but Chef was absolutely right to add another teaspoon....). I tasted it and then began to eat it (yes, I began to eat, by the spoonful, a well-seasoned mixture of butter, flour, and milk....). My mom's macaroni and cheese immediately came to mind. Normally they keep the Béchamel and send it upstairs to be used in Family Meal, but I was determined to take home my beautiful creation. I put it in an ice bath (to ensure proper cooling, per ServSafe) and, with Chef Wanda's permission, hid it under my workstation.

My final endeavor, the Chateaubriand aux champignons, took me through 11:15 PM to complete. Class ends at 10:45 PM. Chef left at 10:45 PM. I stayed. I flambeed for the first time and while it wasn't a huge, exciting flame (and I didn't even catch the flame in the photo), it was exhilarating. It was successful in that I didn't singe my eyebrows or eyelashes. The smells coming from the pan were so intoxicating (thank you, Brandy) that I couldn't possibly leave it incomplete.. I couldn't not taste the outcome of my work. See, one of the reasons I love cooking so much is because of the almost instant gratification (or feedback). Quite regularly I take something out of the oven and dig right in to taste. I frequently scorch my fingertips and the roof of my mouth. Then I complain for the next few days and do it all over again.

Flambeing for the first time, ever... Do I look nervous?

I was the last (or second to last) student cooking, cleaning, and to leave the kitchen.... and it was soooo worth it. I arrived home a little after midnight and immediately pulled out two spoons to force feed Michael who was sitting on the couch, slightly irritated about my late return home. I first spooned him a bit of the Béchamel which he agreed was very good. Then the Chateaubriand aux champignons... still warm.... his eyes lit up! DELICIOUS. GREAT SUCCESS!

..... Fast forward to Sunday evening. After yoga, I stopped by Agata and Valentina (my favorite grocery, of which I am now FourSquare Mayor) to pick up some cheese and filet mignon. I reheated the Béchamel, added a cup of aged cheddar cheese and some more seasonings, and poured it over cooked pasta. I added some more cheese and buttered breadcrumbs before baking for 35 minutes. I fired up a sauteuse (a frying pan) and seared the filets over very high heat for 5 minutes on each side. Meanwhile I blanched some asparagus and reheated the Chateaubriand aux champignons. The outcome? A totally delicious Sunday dinner in 45 minutes..... plus 2 hours for the sauces, many more hours for the stocks, etc.

Sunday dinner

Is it obvious that I am LOVING my life.... ?