A Cooking Class Final

In class on Wednesday evening (our final before the winter holiday break) we had to make a Peppered Steak with a Béarnaise sauce (Béarnaise is an herb flavored hollandaise, egg yolks and clarified butter, herbs and lil vinegar reduction). Tourne potatoes (tourne means: "to turn" so you are literally turning the potato, cutting it to look like footballs, or tournes) and a Cream of Tomato soup. The photos were taken rushed and in the middle of the final, so I apologize for the satisfactory representation.

I wanted to share the idea of the tourne potato, it hails from classical French cuisine. People used and do use the tourne cut on a variety of fruits and vegetables. I was also excited about the soup. We used an immersion blender to blend up tomato vegetable soup. I loved blending or pureeing it. I loved blending it because after the immersion blender had a go at the soup and before the cream was added, it was packed full of vegetable nutrients and thin. I now want to puree more of my soups in the future. The cream added a thick and tasty (fatty) flare to the soup, one I could have done without however for the sake of my grade, the cream was a must!

The Peppered Steak was done pretty rare. Reason for the steak juices blending with Béarnaise!