Cooking and baking in a different kitchen!
| Two of my culinary friends in The Netherlands invited me to come over and attend one of the unique cooking lessons given by Henk Savelberg in his hotel kitchen. It was quite an honor and priviledge to look around in his wonderful kitchen, and it was even better to be able to actually cook. What a fun experience... |  |
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Before we started, we were served coffee and they told us what we would be preparing - and eating - that day. Sole with ravioli and mushrooms as an appetizer, the main course was wild duck with savoy cabbage tarts and mashed potato puree, and dessert was chocolate mousse and vanilla ice cream. After all that we would return to the lounge for coffee and friandes. Erik and Tonny are waiting for the signal to tie their aprons on and get started. |
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Since there were
so many of us, we were divided into teams. We were very efficient as a
result, and there was time for some champagne and a chat. It was a shame that Chef Savelberg was not available that day to teach our group the fineries of his techniques. His sous-chef Eric Jansen filled in for him and his capabilities were proved over the course of the next few hours. |
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Fileting a fish is a difficult task requiring considerable skill. There is no better teacher than observing someone with experience, which we quickly discovered. |
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The ravioli dough was filled with a parmesan and butter mixture that was made the day before and kept refrigerated so that it was easier to scoop out the portions for the individual fillings. The parmesan filling was topped with a thin slice of truffel mushroom, and then the ravioli was folded closed. We cut them into 3 inch squares, and flattened them with our hands to get the air out. They were boiled quickly in a large pan, and after they were drained, we reheated them in a skillet with almond butter. |
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Cleaning the mushrooms is a tedious process, but Ellen and Ben were up to the task, under Edwin/Joop's close supervision. The mushrooms are sauteed with chopped shallots and are used to garnish the sole. |
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Here are the famous "Savelberg diamond patterned" grilled sole filets with the mushroom/shallot garnish on warmed serving plates. |
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The ravioli is added to the plates and these appetizers are sent into the dining room so that we can taste our own work! |
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The main course
was wild duck with boysenberry sauce and a savoy cabbage tart. The rows
of ducks meet with Frans' approval. The ducks were seared in butter in a hot pan and then baked in the oven. When they came out of the oven the breast meat was cut in even slices and put on the plates. It was garnished with the boysenberry sauce and served with the cabbage tart. |
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The forms for the cabbage tarts are greased with butter and then I helped Margreet line them with a slice of pancetta. The cabbage is pressed into the forms and is browned in the oven. |
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The slices of pancetta were brought to us by master slicer Jaques, who made sure our supply didn't run low. |
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The baking group was in another part of the kitchen where they made the hot appetizers and tartlets. I like making cookies and cakes in my own kitchen and was very interested in the what they were doing. I was honored when the chef asked me to complete his task and I filled in the rest of the forms, I was more pleased when he gave me a compliment! |
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The bakers had a large audience. Dineke filled the forms for the tartlets. |
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The tartlets with the wild strawberries are finished here. |
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Reward for all
our hard work was the taste test of our creations, accompanied by
excellent red and white wine. This was a pleasant gathering of
connoseurs of food, drink and conversation! My cooking lesson was over
but for me it was the start of this story in pictures. I had a wonderful
day at Hotel Savelberg in Voorburg, one that I will remember fondly for
a long time. My heartfelt gratitude to my hosts and sponsors, Tonny, Jacques and Ben. |
"Proost" me to return to Conny's Cooking Corner!