Oh to have parents that sell your services! My parents "auctioned" me off in a rotary auction. I was "bought" by a doctor in the Mount. Vernon area. The dinner was for six people.
I started with a grape and brie b'stilla to get their appetites stimulated. I followed with a roasted beet salad, quenelle of goat cheese and broccoli sprouts. Next course was seared scallop with crispy prosciutto fresh fennel relish and orange gastrique. I thought we needed a palate cleanser in there so I made a chilled rhubarb soup. The next course was a pappardelle pasta ( which I made from scratch of course), fresh asparagus spears, parmesan curls and a nice light lemon butter sauce. The main course was slow braised organic beef cheek with a cold snap pea salad. Wow! The contrast of the deep color of the beef cheek with the vibrant snap pea salad made for a striking combo!
The dinner went famously and much wine was drank by all!
Saturday, November 1, 2008
Saturday, October 25, 2008
Cooking class- How to French and cook a lamb rack
This past week I was hired to teach six people how to French ( the process of making the lamb rack bones all clean and shiny) lamb rack and cook it.
Also included in the class was two side dishes of their choosing. They picked handmade butternut squash ravioli with a sage butter sauce and sugar pumpkin risotto with arugula.
After cleaning the lamb we assembled our topping for the lamb. Chopped roasted pecan, currants and blood orange zest. After browning, we packed our topping onto our lamb racks and popped them in the oven. We served our lamb on a bed of mixed endive and radicchio. We drizzled our pomegranate sauce that we made from scratch with a lamb stock base over our platter of lamb rack which made a beautiful presentation. Delicious!
The best thing about teaching classes like this is to watch people learn. One gentleman learned he had been cooking his risotto to long while another woman learned the importance of cooking off and preparing certain ingredients before the assembly of the dish. All of them learned the importance of timing when it comes to planning and preparing a menu.
What a great group of people to be able to teach something I love!
Next class is the preparation of Sable fish.
Pictures to come!
Also included in the class was two side dishes of their choosing. They picked handmade butternut squash ravioli with a sage butter sauce and sugar pumpkin risotto with arugula.
After cleaning the lamb we assembled our topping for the lamb. Chopped roasted pecan, currants and blood orange zest. After browning, we packed our topping onto our lamb racks and popped them in the oven. We served our lamb on a bed of mixed endive and radicchio. We drizzled our pomegranate sauce that we made from scratch with a lamb stock base over our platter of lamb rack which made a beautiful presentation. Delicious!
The best thing about teaching classes like this is to watch people learn. One gentleman learned he had been cooking his risotto to long while another woman learned the importance of cooking off and preparing certain ingredients before the assembly of the dish. All of them learned the importance of timing when it comes to planning and preparing a menu.
What a great group of people to be able to teach something I love!
Next class is the preparation of Sable fish.
Pictures to come!
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