This week we cooked the food of Germany. German food is rich and hearty. We made: Potato Soup with Mussels and Leeks, Lentil Ragout with Greens, Calf's Liver with Red Onion Marmalade and Mustard Sauce, Pork Tenderloin a Dark Bread Crust, Braised Red Cabbage and Spaetzle and Poppy Seed Cream with Pears in Red Wine. I made the liver and lentils. Every thing was good. My lentils were properly cooked and seasoned. My liver was so good, that Chef Seth said it was the best liver he has had in 7 quarters of teaching this class. My marmalade was really good as well. My mustard sauce was my downfall. I seem to have issues with cream based sauce. Sometimes I don't have the patience to let it reduce. The flavor was good, but if I had a little more patience, it would have been great.