This semester, I have learned so much. It is difficult to encapsulate all that I have learned. I have a higher caffeine tolerance, I am entirely disenchanted with chicken, I can handle a knife without cutting myself, etc. All in all though, my love for food is the same. I would be lying if I said this semester was easy for me. It was challenging, difficult, and at times discouraging. Yet, the passion I have for food and food photography only grows stronger. I am sad to leave this classroom, yet excited and eager for what the future may bring. 

Even more, I have now received a line cook position at Pizzeria 712 that I am so excited for! My interview consisted of cutting vegetables, and I was grateful for this class and the knowledge I have gained in order to do well in this interview. I feel like things are coming together. I am moving forward in the culinary program with good grades, I now will be working with a wood-fired oven, the Northwest is so close in my future, I am ever eager to continue growing and learning. 

Thank you, chef John, for all your teaching! 

Braising (Combination Method) Recipe:

Thomas Jefferson's Chicken Fricassee

 ready in: 1-2 hrs

serves/makes:   6

INGREDIENTS:

3 pounds chicken pieces
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 teaspoon paprika
3 tablespoons all-purpose flour
2 cups water
1 cup dry wine
3 tablespoons butter
1 onion, chopped
2 cups fresh small mushrooms
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 cup half and half cream
hot cooked rice

DIRECTIONS:

Wash and dry the chicken pieces. Sprinkle with salt, pepper, nutmeg and paprika.

Brown the chicken in hot oil over high heat in a Dutch oven; remove the chicken when well browned. Reduce heat to medium, add flour, and cook the flour until lightly browned, stirring constantly. Whisk in water and wine until smooth.

Return the chicken to the Dutch oven; bring to a boil. Cover and reduce heat to a simmer. Cook 50 minutes.

Remove chicken, keeping warm, reserve broth in large container. Broth may be strained to remove particles.

Melt butter in Dutch oven, over medium high heat, add onion, cook until lightly browned. Add mushrooms, sage and parsley. Add broth, and chicken. Cook over medium heat, stirring until thoroughly heated. Served over rice.


This was a favorite of mine. Though the combination method is more time consuming, it truly is a delicious one!