Because of the impending ban on foie gras, Chef decided to sear some off as a last hurrah.
Since foie is basically fat, it smokes when it sears. And you shouldn't even try to flip it in the pan while the pan is over the fire because the oily smoke (and the pan) can catch on fire.
Here's the seared foie. I tasted a piece but I didn't like it very much. I don't tend to like rich-tasting things. I actually rather eat butter (yes, just plain butter) over foie.
Also, this being our last class, Chrissy engraved a banana squash tribute to Chef Oakley. Kudos to her artistic ability - she's always sketching or doodling amazing things. (Chef looks like Toy Story's Woody!)
So for appetizers, Isabel and I got together to make mini-reubens. Chef had house-made pastrami for us to slice up, but the rest of the ingredients we had to forage, especially since the cafeteria had already shut down and all the walk-in refrigerators were being cleaned out. Before we found sauerkraut we found pickled jalapenos slivers, and before we found mustard (whole grain and honey) we found thousand island. Then we also found queso fresco (which I thought would go with the jalapenos) and arugula. We conducted several taste tests using the edges of toast I had buttered and pan-fried. We decided to use everything.
First the bread was cut into small triangles and the pastrami to match. Then we mixed the whole grain mustard with honey mustard and thousand island dressing for the spread.
Isabel put on the jalapenos while I crumbled on queso fresco and laid on arugula leaves. We started at different ends of the tray so it almost looks like we're advancing chess pieces or having some sandwich ingredient battle.
The sandwiches were assembled with toothpicks, dramatic because they were the long kind for regular-sized sandwiches.
And there you have it, mini-reuben sandwiches.
To see what my classmates' made for appetizers, scroll left after clicking here!
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