So, this is my journey through culinary school…at the age of almost 50!!
As a friend said, it is a gift to go back to school as a mature student…how right she was!
Below is a sampling of the dishes we cooked over the course of 6 grueling months…it was hard work but I learned so much!!
Smoked mussel salad with crispy granny smith apple in a braided Chinese bean shell
Basket of bread…sun-dried tomato and herb foccaccia with seeded grissini
This is de-boned, marinated and grilled quail with a bed of greens in a parmagiano crisp
Pate en croute…3 day process!
… and a whole egg yolk ravioli…just warmed enough to “ooze” out after it is cooked and pan seared in brown butter and sage
Strawberry mousse with tuilles and chocolate truffles
Palette cleanser…strawberry basil granita with home made lemoncello, candied lemon and basil simple syrup
Getting ready for my “in-kitchen” exam…leading a team of 8 people to prepare and serve a meal I had perfected…on Valentines Day (hence, beet pink soft knotted rolls)
Herbed flat breads and soft knotted rolls
Sticky toffee pudding with toffee sauce accompanied by a bacon sugar lace cookie and date infused maple scented caramelized bacon ice cream
De-boned stuffed and rolled rabbit
Spring coloured macaroons!
Fish mousseline (like a cold gelatin terrine).
Berry shortcrust tart with pastry cream
Smoked duck breast, duck confit in a crepe “purse”, savoury garlic timbale (custard) and a raspberry gastric sauce
Pear competition…poached pear in a shortcrust pastry and filled with a sweet ricotta filling
Beef wellington (with fois gras and mushrooms)
This is not an egg…molecular gastronomy (yogurt “egg white”, mango and coconut “yolk”, strawberry coulis “ketchup” and brownie “sausage”
and with the “yolk” running…
Apple tatine with date caramel sauce and toasted almond brittle
Sorry if this offends anyone…stuffed porketta
Roman’s Trio of Panna Cotta
Mike’s deconstructed Peanut butter and Jelly sandwich (with brown bread ice cream, peanut butter powder and strawberry caviar)