Sauteed Halibut with an apple & cherry compote, mashed potatoes, and "saffron risotto balls" sorry i don't remember to correct name for them haha. We coated the halibut with rice flour. Why rice flour? There is a Japenese influence along the pacific coast. The compote was delicious. We re-hydrated some dried cherries in some apple brandy. The dish was delicious. I highly recommend it.
Mussels in Thai Coconut Broth. I was so excited for this dish. I have never had mussels before. I was never brave enough to order them when i'm out to eat because i didn't know if i'd like them. Again you see the asian influence with the Thai coconut broth. My final verdict on mussels...just okay.
I bet none of you know that the "caesar salad" originated in Mexico. Tiajuana actually. It should be pronounced as "say-sar" not the Roman ceasar. There are so many modifications on this salad, some things are better left alone. I admit we added bacon to the salad..but i mean come on, bacon makes everything that much better.
Did you know the majority of garlic is grown in this region. Here we have cream of garlic soup. Now i know what you're thinking...garlic soup? gross right? Not the case though. We roasted a head of garlic with some olive oil salt & pepper, roasting it in the oven takes down the harshness of that garlic flavor. It has onion, leeks, potatoes, heavy cream, and chicken stock. It's then pureed and garnished with chives. Yum!
Here's my pride & joy. Sauteed duck breast w/ wine reduction, saffron risotto, and creamed spinach. I have never made or eaten duck so i was very adiment about wanting to make it. I had to fabricate the duck also, i don't know why i was nervous, i've fabricated a chicken before and duck is just like a bigger chicken. So i sauteed the duck, removed some of the fat, then made that wonderful shiny sauce you see under the duck. I used 1/2 port and 1/2 red wine, shallots, duck stock, butter, and of course some seasoning. It was delicious. I consider it the best thing i've made so far. The chef instructor came around and tasted it and said, "oh my god, f&*#ing delicious" (sorry if that offended anyone but i took it as a HUGE compliment. I didn't really care for the risotto even though it had the most expensive spice in the world in it. Saffron is about $1000 per pound. We weren't allowed to touch the can of course, the instructor came around and gave us what we needed and told us not to mess it up because we wouldn't get anymore haha. The creamed spinach was good. I'm a big spinach fan.
Did you know the majority of garlic is grown in this region. Here we have cream of garlic soup. Now i know what you're thinking...garlic soup? gross right? Not the case though. We roasted a head of garlic with some olive oil salt & pepper, roasting it in the oven takes down the harshness of that garlic flavor. It has onion, leeks, potatoes, heavy cream, and chicken stock. It's then pureed and garnished with chives. Yum!
Here's my pride & joy. Sauteed duck breast w/ wine reduction, saffron risotto, and creamed spinach. I have never made or eaten duck so i was very adiment about wanting to make it. I had to fabricate the duck also, i don't know why i was nervous, i've fabricated a chicken before and duck is just like a bigger chicken. So i sauteed the duck, removed some of the fat, then made that wonderful shiny sauce you see under the duck. I used 1/2 port and 1/2 red wine, shallots, duck stock, butter, and of course some seasoning. It was delicious. I consider it the best thing i've made so far. The chef instructor came around and tasted it and said, "oh my god, f&*#ing delicious" (sorry if that offended anyone but i took it as a HUGE compliment. I didn't really care for the risotto even though it had the most expensive spice in the world in it. Saffron is about $1000 per pound. We weren't allowed to touch the can of course, the instructor came around and gave us what we needed and told us not to mess it up because we wouldn't get anymore haha. The creamed spinach was good. I'm a big spinach fan.
Hi! Everything looks great! What school are you attending?
ReplyDeleteI attend the art institute of houston
ReplyDelete