Cooking Class 2

The second day of the cooking class, we concentrated on sauteing. For the saute we made chicken, in a couple of different sauces. The sauce that I made was a lemon garlic sauce, that was pretty good. The other sauces were a Moroccan sauce made with Saffron, and a apricot sauce. In addition to that we made a terriyaki sauce used with some tilapia. Other non-saute things that we made was a molten chocolate cake, just cake with a bit of ganache in the middle. The one thing that we made that I didn't like was a salad we made, with tomatoes, mozzarella, and basil, and some dressing.

Later that day I try and recreate my saute skills by trying to do the tilapia and apricot chicken recipes for my family. Here are the recipes for the tilapia and chicken.

Ginger Teriyaki Chicken with Snow Peas
1 tsp minced fresh ginger
1 tsp minced fresh garlic
1/2 cup mirin (rice wine) and chicken stock
3 tbs soy sauce
2 tbs rice wine vinegar
1 tbs honey
1 cup snow peas
Fish
Flour, Salt and Pepper
Combine flour salt and pepper, and then dunk fish in.
Lightly brown fish in oily hot pan, and then remove
Saute ginger and garlic until fragnant
Combine mirin, stock, soy and rice vinegar
Deglaze pan with sauce mixture
Bring to a simmer and add honey
Return fish to pan and finish cooking
Add snow peas and cook until bright green

Sweet-tart Apricot Chicken
1 cup stock
6 dried apricot halves, sliced
1/3 cup apricot preserves
1 tbs chili sauce and Dijon Mustard
Chicken
Flour, Salt and Pepper
Combine flour salt and pepper, and then dunk chicken in.
Lightly brown chicken in oily hot pan, and then remove
Deglaze pan with stock
Add apricots and cook to soften
Add preserves, chili sauce and mustard
REturn chicken to pan to finish cooking and thicken sauce.