Veal, Lobster, Sandwiches and Hors D'Oeuvres

Various Sandwiches (Rueben, Monte Cristo, Clubhouse, NCI Burger)

Veal Emince with Wild Mushroom Sauce, Rapini, Harvard Beets and Spaetzle

Lobster with a Vanilla Beurre Blanc

Clockwise from top: Ceasar cups, Goat Cheese Mousse, Smoked salmon and Caviar, Egg Salad

Same as above

Seared Scallops with Anna Potatoes

Same As above

Dips and Breakfast (plus videos!!)

Ok Well this post is about dip and breakfast week. for the dip lab we made babajanouj, tzatziki, hummus, guacamole and pico de guillo (as well as naan bread).
For the breakfast lab we were basically given a flat of eggs and told to practice :P. We had to present a "big breakfast" which includes 2 eggs cooked any style, hash browns and any breakfast meat. We also had to do a French Omlette. I chose to do Eggs Benedict, which is poached eggs on top of an English Muffin with peameal bacon and Hollandaise.

Omelettes 101
(video tutorial: http://www.youtube.com/watch?v=bXsklE1RBOo) 

Ingredients:
3 eggs
1 tbsp milk or cream
1tsp butter
1tbsp oil
salt

Method (also see video above):

1. Heat non-stick pan. over medium high heat until butter foams.
2. Add eggs and stir until it starts to set, but still plenty of liquid (see video). Reduce heat to low
3. Stop stirring and distribute liquid evenly so it cooks
4. Loosen sides of omelette making sure it isn't sticking
5. When top is nearly set, flip the omelette as shown in the video, and then fold onto a warm plate. Serve immediately.