Salad/Sandwiches/Cheese and BBQ

Salads, dressings, sandwiches, visit from a Cheese Monger aka Chef Starr and to finish the week BBQ. We had a day of totally creative freedom and one day of copying others EXACTLY. Chef Starr Cornwall came to chat with us about CHEESE, she was awesome! Here’s the photo story for this week.


– Classic Salads – 
We had to use all the proper ingredients, 
but we could present them in our own way.
Waldorf Salad
Greek Salad
Spinach Salad w/ Bacon Dressing

Next up for Salads, we had to copy a picture out of a book and make it exactly like the picture. 
My version and the picture from the book
Lobster Artichoke Salad
rounds of artichoke hearts, filled with mustard whip cream, chopped lobster and artichoke hearts, floating in saute verte with lobster medallions and claw meat
My version and the picture from the book
Asparagus Salad
center is filled with roasted eggplant puree, 
floating in vichyssoise w/ caviar
Classic Club
Classic Ruben
Classic Croque Monsieur
CHEESE! Chef Starr was a blast, she taught me A LOT.
KR this is your night cheese !
This feisty little guy was trying to step to me. 
My chef knife and me won the battle.
Grilled delight.
this is our protein assortment for BBQ day, it was a feast for many
tri tips, chicken breast, quail, lobster, shrimp, filet mignon, salmon, mahi mahi, pork medallions, cornish game hens, top sirloin, lamb chops
grill feast is ready

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Mystery Basket #1

Last week was our first mystery basket week. We’d get 1 hour and 45 minutes to complete 2 plates with 2 different proteins as well as a starch and a veggie for each plate. The protein was revealed right when the clock started. It was an amazing learning experience, little scary, super fun and kind of freeing. We could cook anything we wanted with what we could find in the walk in fridge and we had use of the entire pantry. I thought for sure this week would kick my ass, but as the week went on I felt like I was doing the ass kicking. Learned a lot and had a blast. Check out my creations.
Herb Crusted Salmon w/couscous & asparagus 
and lemon butter caper sauce.
Poached Seabass in a lite lemon thyme broth.
this one needs some work. LOL
Pork Skewers w/ Fennel Orange salad 
and chili dipping sauce.
Lamb Loin crusted with Fennel and Caraway seeds
and red wine mustard sauce.
Spicy Shrimp Skewers w/ purple cabbage slaw, soba noodles.
and sweet chili dipping sauce.
Prosciutto wrapped Scallops w/ sun dried tomato basil sauce
over a bed of micro mustard greens.
Grilled Veal Chop w/ Orzo corn asparagus salad 
and Porcini Gorgonzola sauce.
Isn’t she the cutest thing EVER ?!?!? My cousin Amy sent me this outfit she had specially made for Barbie. I squealed like a 6 year old when I opened this. Thanks AMY ! you rock.

Foods of Asia

Hey All – Sorry for the late posting, I’m trying very hard to post weekly on Saturday’s, but our Asia week got split up and I wanted to wait until we’d done all 5 days. Asia is HUGE and this week we lightly touched on the core, in regards to regions, spices and local foods. Enjoy the photo tour, it won’t be nearly as good as smelling and eating it all, but lovely to view for sure.
Khayanthee Thoke (Burma)
this was like Baba Ghanoush, but spicy. super yummy.
Keema Kofta (India)
Spicy Lamb Meatballs
Rendang Daging (Malaysia)
Coconut Beef OMG delish !
Tom Kha Gai (Thailand)
My most favorite Thai soup ever and it was so easy to make.
Lumpiang Shanghai (Philippines)
classic Lumpia
Spring Rolls (China)
Ooolong Sea Bass
To ready us for mystery basket week, Chef gave us Sea Bass, Soba noodles and zucchini and cook however you want, but do an Asian spin on it. I LOVE the Oolong Sea Bass at PF Chang’s, so I did my best to replicate it. I topped it with mustard micro greens. It turned out AWESOME.
Sushi day!! This is my first crunchy roll.
Caterpillar Roll and Spicy Tuna Roll
Cucumber Ocotpus Salad and Tuna Poki

Next week is mystery basket all week, wish me luck.