Getting my chef’s Papers…finally!
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!
As I update this site, I will add the recipes to the recipe tab!
Roasted red and golden beets with goat cheese, filo crisps, greens and home made bocconcini
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!
Pasta day…open ravioli with grilled scallops; squid ink linguini with a quail egg; saffron tortellini; spinach tortellini, and a squid ink ravioli
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
berry shortcrust tart with pastry cream
home made bocconcini
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…
liver…not my fav!
Apple tatine with date caramel sauce and toasted almond brittle
lobster thermador
lobster souffle
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)
