It’s hard to believe how quickly this weekend went–I guess I was just having way too much fun.
On Friday I went to the Devil’s game with my boyfriend, and we met some of his friends there. I hadn’t been to a hockey game in such a long time and, even though our seats were pretty high up, we actually had the perfect bird’s eye view of the entire rink.
Saturday was kind of a sluggish day that I spent mostly indoors (even though it was such a beautiful day) because I had test #3 on Saturday night. I didn’t study as much as I normally do, but I also didn’t completely blow it off. The test was extremely difficult–much more so than the other two. I could blame it on my lack of in-depth studying, but I really don’t think studying more would have helped much. The things I missed were actually from prior chapters that most of us didn’t review because we didn’t think they’d be on the exam. We were all in agreement that it was a really hard test, but I guess Chef snuck those questions in to see who’s really retaining the stuff we’ve learned. I guess we’ll get our tests back tomorrow night, but I’m really curious to see how I did. I’d guess I got somewhere between a high B to an A-. Not terrible, but also not up to par with my previous scores.
Luckily, I really didn’t let the difficult exam get to me and, even though I wasn’t working with Ron, I managed to turn out some awesome dishes. I was a little bit nervous, because it was our first poultry day, and I was working with one of my friends (which would make things kind of awkward if we didn’t work well together, I thought!).
We made sauteed chicken, hunter style and chicken poached in a Mediterranean-style broth. The Mediterranean chicken had olives, saffron, caper berries, cumin and all these spices I really love but I wasn’t crazy about the way the flavors all came together. It was good, but it’s not on my ”must-make-this-for-everyone-I-know” list like some of the other things I’ve learned are. The sauteed chicken, hunter style, on the other hand, was delicious. I would definitely make that again in a heartbeat. Especially since it’s so rich and comforting–perfect for the fall and winter season.
Sauteed Chicken, Hunter Style
Poached Chicken in Mediterranean-Style Broth
On Sunday morning, my boyfriend and I walked from his apartment downtown to Brooklyn for brunch. It was a gorgeous day, and the walk across the Brooklyn Bridge was so much fun–it was so pretty and something I’ve wanted to do for a long time. We found a great little brunch spot that had a garden with outdoor TVs playing the football games. We chose to sit outside, even though it was a bit chilly when the sun went away, because we figured it’s probably one of the last time’s we’ll get the chance to do that this season.
When I was settled back at home last night, I scooped up some ingredients to make a caramel apple pie. I had so many left over apples from apple picking the week before, and I really didn’t want them to go to waste. The pie was so delicious. I can’t wait to share the recipe tomorrow!
I’m excited for tonight, because Monday is really the only night I have time to make myself a nice meal to enjoy throughout the week (except the food I make at school, of course), so I’m excited to cook a bit tonight.
What should I make? What are some of your favorite fall meals?
