Today was a hands on class at LCB: Tarts and quiches. I was ready for the sharp knives (thank you to Chef Stuart at Toque Blanche in Half Moon Bay for the knife skills class). There were 14 students in our class, Chef Bruno Stril, an English translator and 2-4 chef assistants (for prep, placing trays in and out of ovens and clean-up). Most of the students were Americans, there were a few French and two Japanese students.
Our menu:
- Salmon and spinach tart
- Leek and bacon quiche (with Gruyere cheese)
After checking in at the front desk, we recieved our packets as well as an LCB apron and towel. After walking to the top level of LCB (I think it was four flights up), we entered the training kitchen. Once we reached the teaching kitchen, we suited up with our LCB aprons, washed our hands and manned our stations. The center of the room was a massive rectangular marble topped work surface. Our stations each had a chopping board, 12 inch chef's knife, large metal bowl, wooden spoon, spatula/ scraper, large metal spoon and a whisk. Below each of our stations was a large stainless fridge unit. It was oh so very Iron Chef.
To save time (and since this wasn't a pastry class), LCB students had prepared the pastry crusts for the tarts and quiches in advance. The crusts hadn't been baked yet and they still needed to be lined with parchment paper (on top) and filled with "baking beans" so that they would cook evenly and didn't develop bubbles.
This was very different from Tuesday evening's demonstration. Once the pastry crusts were baking, the instructions came very quickly. "Go and find a pan like this." The scavenger hunt was on. The chef's assistants came around dispensing cooking ingredients.
All that we were given our packets was a sheet of paper with ingredients in metric amounts. I stared at my ingredients list. I have absolutely no idea how much 200 grams is. In addition, Chef Bruno is a chef. Cooking is an art, baking is a science. After all, you cook something until it looks, smells and sounds right. You adjust the temp as needed. Browning too fast, take it off the burner for a moment. At times, the instructions from chef Bruno were rapid fire and a few times I asked for a repeat or clarification. Then I relaxed, about this much butter, okay, that's close enough for me.
One very big surprise - all of the stoves at LCB have electric burners. My bacon was cooking, once it browned, I added the leeks and worked on my egg mixture. Three aggs and one yolk. The medium brown eggs were a bit of a challenge. I was very happy with my separation technique for egg number four. Add the cream, milk and whisk. For my second egg mixture, I decided to be a rebel and separate the egg in my hand (again, the way I do it at home). Chef Bruno wasn't fussy, he was pragmatic. He had no problem with me using my hand to separate the egg.
Chef Bruno was very patient with us. I learned a few new things during our class:
- What is the difference between a quiche and a tart? Before the class, I thought tarts were sweet and quiches were savory. The only difference is that a true quiche has bacon.
- Blind baking: Baking the pastry / tart shell without filling to ensure a crisp crust
- Cool down the cooked ingredients before adding to the pastry shell.
- Tart / Quiche Tip #1: Don't overfill the pastry - the crust will get soggy.
- Tart/ Quiche Tip #2: Gently place solid ingredients in the baked shell (don't mash down). Then, add the egg mixture. Pull the filling away from the edge.
- If the eggs don't puff enough, you should have used more cream (the French cure for everything).
- Boiling bacon: The LCB chefs like to boil bacon in salted water before sauteeing it (in butter, of course). Why? It's like a quick brine for the bacon and removes the impurities, making it more flavorful.
Drying the Spinach
When using spinach, Chef Bruno advised us to blanch it first (for one minute) then cool it down with cold water. Squeeze as much water out as possible. Chef Bruno used his hands. I used mine and still wasn't happy with the amount of water remaining in the spinach. I decided to be daring and do what I do at home - - use paper towels to squeeze out the rest. The room went silent for a moment. The chef spoke, then the translator translated, "That's a pretty good idea." Whew, no international incidents and I didn't get kicked out of Le Cordon Bleu.
When my quiche and tart came out of the oven, I felt extremely proud. They looked as good as any that I'd seen in Paris. Also, I noticed that many of the salmon & spinch tarts had liquid setting on top. Should have used the paper towels.
We were given cardboard boxes for our quiche and tart. As soon as all had been boxed (and the helpers had cleared the work surface) the chef handed out our certificates. I told chef Bruno that with my diploma from LCB, I was ready to apply to the finest restaurants in Paris. He played along and offered to provide a personal recommendation.
It was kind of cool to take the items I'd prepared home. Two full size quiche / tarts are very big (fortunately they freeze well). At the front desk I asked for a bag. "A blue bag?" yes, I think all of the LCB bags have blue on them. It turns out, LCB has these very cool insulated bags (I'd seen some of the students carrying them). Cost 9 Euros but is was way cool and something I can really use.
I was exhausted when I got back to the apartment. Had a slice of quiche and a glass of wine for dinner. Yes, I'm bias since I made the quiche (and yes, I was very hungry), but it was the best quiche I've ever had. So far, I haven't met any of my neighbors in the building or I would have offered them some quiche. This is the only rental unit in the building so I'm keeping a low profile.
The cooking classes at LCB have been terrific, especially the hands-on class. I have one more cooking class on the 17th in Christian Constant's kitchen.
Time for sleep.
Bonne Nuit
P.S. - - Updated photos (including the quiche, tart and my "graduation" from Le Cordon Bleu are now online. Here's the link:
Just click on "The photos are here"
The photos are here.
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