Cooking with Scissors

When I packed up my bag at the end of class today, I realized that the only tool I'd used all day was my kitchen shears, and I asked Derrick, "What did I do all morning?"

Let's see. First, I sliced deli meats -- about two pounds each of two-way loaf, genoa salami, and ham. This went on a sheet tray along with pistachios and dried fruit (cranberries, cherries, and apricots) for Chef Al's forcemeat demonstration. He showed us how to fill the boned chickens and ducks from yesterday with forcemeat, garnish it with the deli meats, nuts and fruits, and roll it up into ballotines (trussed and baked) and galantines (rolled in cheesecloth and poached in chicken stock). We also made terrines with the forcemeat, decorated with figs or asparagus, and baked in a water bath. And I stuffed five boned quail with forcemeat and fruit, and Andrea included them with the other meats she smoked in the kitchen's smoker.

I went up and down several times to attend to the upstairs smoker -- we use it for hanging items, which today were duck and two tiny chickens, all of which will be centerpieces for this week's buffet presentations. I rode the elevator with Chef Stazi on one trip -- he was heading up to his wine class with a milk crate holding a half-dozen bottles. "You always look so happy," he said. "I love this stuff," I replied, getting out on the second floor. "Ciao, bella," he called.

I roasted some bones, which will also be display pieces, and I had to use my scissors to cut strips of foil and vinegar-drenched paper towel to wrap the ends of a complete lamb rack, so they wouldn't burn. I put away today's delivery, and I did tons of dishes. It was just one of those days.