Fundamentals of cooking, Weeks 2 and 3

Pan seared duck breast

Pan seared duck breast

In week 2 we finally got to cooking something that we could take home. We practiced julienne cuts and were introduced to tomato concassé (con-ka-SAY). We also got into stock making and made a vegetable stock.

The leek was our victim for practicing the julienne cut. We used the cut leeks to make a gratin that was oh so simple and delicious! It will likely become a staple comfort food for me this winter.

With the tomato concassé, we made a Portuguese sauce. Concassé means peeled and seeded, so that’s exactly what this sauce is mostly comprised of – peeled, seeded tomatoes. It also has a bit of onion, garlic, basil and parsley. It is super light and really flavorful. Toss it over a bed of small pasta like ditalini, and you’ve got yourself a pretty good meal.

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