Day 32 Tuesday April 7th (88 days to go) — We had a sea day which was appreciated after stops at Mystery Island and Noumea, New Caledonia. We did not have much on the schedule but attended a cooking class and then had dinner at Red Ginger in the evening. There was a country fair on the pool deck but we missed it as we were in the cooking class. We will make a county fair one day before getting off the ship. I think we will have 3-4 more chances to attend.
Spotted donut on the pastry tray for breakfast so I had to check it out. It was really fresh and good.
Lane had oatmeal and bowl of fresh berries. Running out of berries on the ship so it turned into a bowl of strawberries. Also tried out the French Toast with bacon. No complaints — good stuff. Can tell it is time for an injection
Jackie had fruit salad, cottage cheese and a cheese omelet for her breakfast
After breakfast we headed up to the culinary center for our cooking class. The class today was called Classic French Technique. Another fun class and learned a few new things.
The three things we cooked today were: French Onion Soup, Gratin Dauphinois and Bistro Steak
Iron Chef Jackie Morimoto 🙂
Iron Chef Lane Flay 🙂
Our French Onion Soup. This was VERY easy to make but of course the caramelized onions had been prepared for us.
Started off by bringing the heavy cream to a boil
To save space in the ship’s culinary center there are no pot covers, so we use aluminum foil as a pot cover
We coat a small plating dish with butter. Used fingers to melt down the butter and coat the dish.
This is how it looked before going into the oven
Receiving instruction from Chef Daniel. You can see us in the reflection of the screen. Proper students front and center and responding Yes Chef!!! I am expecting the same response when I get home, and start cooking and have a question 🙂
Short video of Chef Daniel giving instruction about the onion soup. I can only upload videos of 4 seconds and that is not all the time, sometimes I get lucky. Disappointing as I have two other videos to upload from the class but after trying 5 times for each video I gave up.
Time to prepare the filet
Finished dishes of potatoes au gratin and a filet. Both were good stuff
For dinner this evening we ate at Red Ginger
Started with spring rolls
Jackie had the chef special which was like a Korean beef stew
Lane had udon noodles with beef
Fried rice with sweet and sour sauce
Dessert was a bounty cake with coconut
David and Marta were also having dinner at Red Ginger with other passengers. I told Dave I tried catching him with his fork full of noodles, but he was always too fast getting the pile of noodles to his mouth 🙂
Tomorrow is another sea day and also our 4th anniversary. We are having dinner with our group which now includes a couple from Houma. Small world huh?
