Day 67-68

The week ended with a day of prep followed by a day of production. On Day 67 we made soft loaves of bread from scratch in preparation for a sandwich assignment on Day 68. 

We also marinated half racks of lamb - I rubbed mine with dijon mustard, honey, garlic, rosemary, thyme, sea salt, and black pepper. 

On Day 68 we were first assigned to produce a veal schnitzel (pounded and breaded veal) sandwich utilizing our freshly made bread served alongside a spaetzle (a sort of german dumpling-like egg noodle) salad.  I decided to make an Italian sandwich with marinara and parmesan cheese over the veal schnitzel and for the spaetzle salad I sauteed some eggplant, red bell peppers and asparagus tips that I tossed in along with some fresh basil, parmesan cheese, and olive oil. 

We were also assigned to make a rack of lamb with butternut squash and brussels sprouts. I served my crusted lamb over a butternut squash puree with brussels sprout leaves and walnuts that had been sauteed in butter and brown sugar. I garnished the dish with some butternut squash seeds that I had tossed in olive oil, sea salt, and pepper and then oven-roasted.

Also, we finally got to try our homemade bacon. After it had finished in the smoker we sliced it up and baked it - SO amazing. I might never eat store-bought bacon again....nothing can even compare!

Awesome end to the week!