Thursday, October 13, 2011

American Regional

It's hard to believe that I am already going on week 3 of this new quarter at school. It is going by so fast. Not only is it going by fast, but I am absolutely loving this class. I am taking American Regional Cuisine, which as you could probably figure out from the name- studies the cuisine across America. I know, you are probably thinking "American food? Doesn't American food suck? Isn't Jaimie Oliver trying to revolutionize our food?" Think again. Our food didn't always suck. Think pre-processed, pre- fast food America. What are we left with? You are about to find out. ( in case you really care ) Here is a little bit of what culinary school is like if you have ever wondered what it is we actually do. This is a clip straight from our class syllabus.
( Blog continues after the syllabus )


Weekly Outline:


                        Week 1

Lecture:
Overview of the History and Development of New England
Lab:
Day 1, Menu 1:
 New England Clam Chowder
  Marinated Zucchini & Tomato Salad
New England Boiled Dinner
Peach and Blueberry Cobbler
+ clams casino from menu 2

Week 1 Due: Day Two:
      Print out the last page of the syllabus, sign it, and bring it to class.
      Print out instructions for the Indigenous Food report from doc.sharing, bring to class.

Day 2, Menu 2:
Cod Cakes with Tartar Sauce
Roasted Turkey Roulade with Giblet Gravy
Cranberry Sauce
Green Beans with Fried Onions
Glazed Turnips
Mashed Sweet Potatoes
Gingerbread

Homework:
Week 1 Homework:
      Journal- New England
      Quiz on New England
      Put together the Notebook/Journal Binder
      Prepare Weekly Recipes


Week 2
Lecture:
Overview of the History and Development of the Mid Atlantic
Lab:
Day 1, Menu 1:
Spicy Crab Soup with Crab Puffs
Egg, Cucumber, and Tomato Salad
Buffalo Chicken Wings
Roast Duck with Garlic and Honey (sub doc.sharing recipe for duck with cherry)
Roasted Potatoes and Pearl Onions
Applesauce Cake and Caramel Glaze (1/2 recipe!)

Week 2 Due: Day One:
      Journal on New England
      Quiz on New England

Day 2, Menu 2:
Vichyssoise
Beets, Belgian Endive, and Feta Salad
Scallops with Mushrooms and Asparagus
Croquette Potatoes
Potatoes Parmentier
Green Beans
Spaghetti Squash
Ginger Pound Cake with Warm Cranberries

Week 2 Due: Day Two:
      Journal/Notebook Binder


Homework:
Week 2 Homework:
      Journal- Mid-Atlantic
      Quiz on Mid-Atlantic States
      Prepare Weekly Recipes


Week 3
Lecture:
Overview of the History and Development of the South
Lab:
Day 1, Menu 3:
Watermelon & Watercress Salad with Shallot-Citrus Dressing
Fried Green Tomatoes with Blue Cheese and Roasted Red Pepper Sauce
Southern Fried Chicken with Cream Gravy
Pan-Roasted Butternut Squash and Turnips
Peach Cobbler
+ prep the pork for the pulled pork sandwiches

Week 3 Due: Day One:
      Journal on Mid-Atlantic States
      Quiz on Mid-Atlantic States

Day 2, Menu 2:
Hoppin’ John Salad with Pecan Vinaigrette
Sweet Onion Tart with Roasted Tomato Sauce and Green Onion- Basil Oil
Shrimp Perloo
Carolina Pulled Pork Sandwich
Sandwich Slaw
Potato Salad
Banana Pudding

Homework:
Week 3 Homework:        
      Journal on Southern Cuisine
      Quiz on Southern Cuisine
      Indigenous Food report (due week 4 day 2)
      Prepare Weekly Recipes


Week 4
Lecture:
Overview of the History and Development of the Cuisine of Florida
Lab:
Day 1, Menu 1:
 Black Bean Soup
Ceviche of Shrimp and Floribbean Slaw
Chicken with Tamarind Ginger Sauce
Stewed Pink Beans
Stuffed Chayote with Tomatoes, Mushrooms and Cheese
Candied Sweet Potatoes

Week 4 Due: Day One:
      Journal on Southern Cuisine
      Quiz on Southern Cuisine

Day 2, Menu 2:
Key West Conch Chowder
Hearts of Palm Salad
Pan Seared Grouper with Black Bean, Jicama, and Corn Relish
Tropical Fruit Salsa
Corn Custard
Key Lime Pie

Week 4 Due: Day Two:
      Indigenous Food report due

Homework:
Week 4 Homework:
      Journal on Floribbean Cuisine
      Quiz on Floribbean Cuisine
      Prepare Weekly Recipes


Week 5
Lecture:
Overview of the History and Development of Cajun and Creole Cuisine
Lab:
Day 1, Menu 1:
Chicken and Andouille Sausage Gumbo (sub gumbo recipe on doc.sharing)
Tomato and Haricot Vert Salad
Fried Fish with Pearly Meal and Remoulade Sauce
Crawfish Etouffèe
Boiled Rice
Smothered Okra
Bread Pudding with Whisky Sauce

Week 5 Due: Day One:
      Journal on Floribbean Cuisine
      Quiz on Floribbean Cuisine

 

Day 2, Menu 2:
Red Beans and Rice
Green Salad with Vinaigrette
Baked Cheese Grits
Braised Beef Daube
Glazed Carrots
Sugar Snap Peas
Fried Oyster Po Boy
Pecan Pralines

Homework:
Week 5 Homework:
      Journal on Cajun and Creole
      Quiz on Cajun and Creole Cuisine
      Prepare Weekly Recipes


Week 6
Lecture:
Overview of the History and Development of the Cuisine of the Central Plains
Lab:
Day 1, Menu 1:
Wisconsin Cheddar and Beer Soup
Beet and Apple Salad with Horseradish Vinaigrette
Planked Whitefish with Green Onion Butter
Mashed Celeriac and Potatoes
Pickled Pearl Onions
Sautéed Green Beans and Cherry Tomatoes
Brownie Pudding Cake
+ prep ribs for day 2 & soak beans

Week 6 Due: Day One:
      Journal on Cajun and Creole
      Quiz on Cajun and Creole Cuisine

Day 2, Menu 2:
Barley Beef Soup
KC BBQ Ribs
Steak Fries
Cannellini Beans with Tomatoes and Basil
Roast Chicken with Wild Rice, Walnuts, and Dried Fruit Stuffing
Winter Vegetables with Thyme, and Broccoli Florets
+ Sour Cream Coffee Cake from menu 3

Homework:
Week 6 Homework:
      Journal on Cuisine of the Central Plains
      Quiz on Cuisine of the Central Plains
      Begin Menu Planning Project
      Prepare Weekly Recipes


Week 7
Lecture:
Overview of the History and Development of Tex-Mex Cuisine
Lab:
Day 1, Menu 1:
LBJ Pedernales Chili
Jalapeno Cornbread
Crab Quesadillas with Green Chili Chutney
Lone Star Chicken-Fried Steak with Cream Gravy
Mashed Potatoes
Black-Eyed Peas
Mexican Wedding Cookies

Week 7 Due: Day One:
      Journal on Cuisine of the Central Plains
      Quiz on Cuisine of the Central Plains

Day 2, Menu 2:
Caldo de Res (sub recipe from doc.sharing)
Pork Flautas
Guacamole
Pico de Gallo
Shrimp Tacos with Green Chili Sauce
Cheese Enchiladas
Arroz a la Mexicana
Refried Beans
Flan

Homework:
Week 6 Homework:
      Journal on Tex-Mex Cuisine due
      Quiz on Texas and Tex-Mex Cuisine
      Menu Planning Project (due week 8 day 2)
      Prepare Weekly Recipes


Week 8
Lecture:
Overview of the History and Development of the Cuisines of the Southwest and Rocky Mountains
Lab:
Day 1, Menu 1:
Tortilla Chips, Salsa Fresca, and Tomatillo Salsa
Poblano and Potato Soup with Tortilla Chips
Marinated Quail on Spinach Salad
Pumpkin Seed Crusted Trout
Calabacitas con Maize
Annatto Rice and Queso Fresco
Tres Leches Cake
+ sopaipillas recipe from doc.sharing (not from the book)

Week 8 Due: Day One:
      Journal on Tex-Mex Cuisine due
      Quiz on Texas and Tex-Mex Cuisine

Day 2, Menu 2:
Grilled Vegetable Gazpacho
Spicy Pork Empanadas with Marinated Dried Bean Salad Colorado
Lamb Shoulder with Cilantro Pesto and Jalapeno Preserves
Broccoli with Candied Pecans
Fingerlings with Parsley-Basil Dressing
Lemon Chess Pie

Week 8 Due: Day Two:
      Menu Planning Project

Homework:
Week 7 Homework:
      Journal on Cuisine of the Southwest
      Quiz on the Cuisines of the Southwest
      Prepare Weekly Recipes


Week 9
Lecture:
Overview of the History and Development of the Cuisine of California
Lab:
Day 1, Menu 1:
Chilled Avocado and Cucumber Soup
Warm Scallop Salad with Tomato, Mind, and Lime Dressing
Sautéed Duck Breast with a Port Wine Reduction
Monterey Jack and Green Chile Polenta
Fried Fennel
Creamed Spinach
+ Strawberry Shortcake from Menu 2
+ make sponge for the focaccia

Week 9 Due: Day One: (drop box them)
      Journal on Cuisine of the Southwest
      Quiz on the Cuisines of the Southwest

Day 2, Menu 3:
Dilled Carrot Soup
Caesar Salad
Hangtown Fry
San Francisco Cioppino
Kiwifruit and Grape Rice Pudding
+ Rosemary Focaccia (from “other recipes”- California chapter)

Homework:

Week 9 Homework:
      Journal on California
      Quiz on California
      Prepare Weekly Recipes


Week 10
Lecture:
Overview of the History and Development of the Cuisine of the Pacific Northwest and Hawaii
Lab:









Day 1, Menu 1: (The Pacific Northwest)
Red Lentil Soup with Sweet Onion Marmalade
Mussels in Thai Curry Coconut Broth
Pear and Hazelnut Salad with Oregon Blue Cheese
Sautéed Halibut with Warm Apple and Dried Cherry Compote
Gai Lan and Crispy Garlic
+ Chocolate Flourless Cake with Coffee Crème Anglaise from Menu 3

Week 10 Due: Day One:
      Journal on California
      Quiz on California

Day 2, Menu 1: (Hawaii)
Ahi Poke
Spam Musubi
Daikon Cakes with Salad Greens and Spicy Plum Dressing
Saimin with Teriyaki Meat Sticks
Char Su
Deep-Fried Calamari Salad
Pineapple Fritters with Maui Mango Sauce

Homework:
Week 10 Homework:
      Journal on Pacific Northwest & Hawaiian Cuisine
      Quiz on Pacific Northwest & Hawaiian Cuisine
      Prepare for Final Exam- recipes and timeline
      Prepare Final Notebook & Journal- print, organize, and professionalize



Week 11
Lecture:
FINAL EXAMs
Lab:
Final Practical Exam
Individual Student Cooking Test
4 Courses – 2 portions
Soup, Salad, Entrée, Dessert – Chef assigns from the Textbook –

Lab Cleaning


If you actually looked at the syllabus ( unlike a real student ) then you will see that not only does America have amazing food, but we also have real homework. Who knew culinary school was more than just cooking? Well it is, but I love it.
Another awesome detail about this class is that our chef instructor is awesome. She is way more relaxed than our last instructor--who loved to single people out in front of the whole class for things that we really didn't know any better. I narrowly escaped ever being singled out in front of the class but that doesn't mean that I didn't want to vomit just thinking about the possibility. I am not afraid of this instructor, and her food critiques are a lot more detailed and attention oriented. She has a way better pallet and has a taste for things other than salt. ( For our lass instructor you had to salt things according to how you would eat it, and then salt it some more. ) I guess you could say she is a tougher grader, but I like that--it is necessary for improvement, and it is always done in a constructive way.



So who's coming over for dinner?



2 comments:

  1. Mmmmm, everything on that syllabus sounds delicious! It's inspiring me to cook something today since I have the time to do so. :) Glad you're loving this quarter. Can't wait to see/taste what amazing foods you'll make the next time we see each other.

    ReplyDelete
  2. Me! Me! Me! (Coming to dinner.) Now that I've seen the syllabus, I will be able to place an order in the future...hahaha! All sounds wonderful!

    ReplyDelete