Fricassee de Vollaille Vallee d'Auge is a joy to cook, a real pleasure as the orchestration of ingredients to yield flavors is masterly. It is a dish that many may know of, or have tasted, but 'cooking it properly' can be a challenge. It may look like pieces of chicken in a sauce but the creator of the recipe deserves recognition. Next to chicken are apples, applied in 3 forms; wedges & rings caramelized in butter as trivets ie 'bedding', apple cider to enrich the sauce, lastly Calvados ie apple brandy flambe when we sauteed the chicken pieces. What an articulate way to coordinate flavors! It is Week 10 and the class is really getting into the swing of things as our movements during cooking become less clumsy. For me preparing the sauces, the 'soul' of the dish, is my favorite. I love working with the basic steps of degrease, deglaze, skim, reduce, thicken, strain, season, reheat and like magic out comes the smooth, velvety, well seasoned sauce! The highlight of the practical session was pasing around an extra bottle of cider - meant for the sauce - during service. We were like mischievious school kids playing behind the teacher's back, it was delightful.
Fricassee de Vollaille Vallee d'Auge is a joy to cook, a real pleasure as the orchestration of ingredients to yield flavors is masterly. It is a dish that many may know of, or have tasted, but 'cooking it properly' can be a challenge. It may look like pieces of chicken in a sauce but the creator of the recipe deserves recognition. Next to chicken are apples, applied in 3 forms; wedges & rings caramelized in butter as trivets ie 'bedding', apple cider to enrich the sauce, lastly Calvados ie apple brandy flambe when we sauteed the chicken pieces. What an articulate way to coordinate flavors! It is Week 10 and the class is really getting into the swing of things as our movements during cooking become less clumsy. For me preparing the sauces, the 'soul' of the dish, is my favorite. I love working with the basic steps of degrease, deglaze, skim, reduce, thicken, strain, season, reheat and like magic out comes the smooth, velvety, well seasoned sauce! The highlight of the practical session was pasing around an extra bottle of cider - meant for the sauce - during service. We were like mischievious school kids playing behind the teacher's back, it was delightful.
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