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Paella
Yes, loaded with Saffron and Spanish Paprika, the real deal!
Spinach Tomato Lasagna
The fresh pasta and the tomato sauce were simple but beautifully executed.
This dish was surprisingly tasty for such a basic vegetarian option on today’s menu.
(too busy eating to take a cut away view of the layers, oops)
Bolognaise Lasagna
Meaty goodness.
One of my absolute favorite small-bite item — Pearl Pork Balls.
These pork meatballs are rolled in glutinous rice grains and steamed.
I was quite surprised to see it in our textbook and very happy that we got to enjoy them in class.
Vegetable Curry Rice was supposed to be a vegetable curry with yellow split peas and spiced rice on the side but under the crunch of time, we adapted the recipe to be a one pot meal. Cucumber raita sauce completed the dish.
Prep work was done to set up for tomorrow’s 2 different lasagnas. So much good food!
This has to be a perfect day — a 2-egg French Omelet and Sushi.
Plus the Lamb Tagine started yesterday and super tender and flavorful from the overnight seeping.
It’s hard to be inspired to make a proper meal at home after a morning like this and it might be this way for the next 6 weeks.
French Omelet — 2 eggs, not 3. Tri-fold with runny center. This first attempt leaves much room for improvement. There is too much coloring on the egg itself and the elegant torpedo shape is clearly missing. I am getting better at chopping herbs though. It’s so nice to finally make some eggs at school.
Lamb Tagine — Missing the characteristic tapered dome vessel, we were still able to develop nice tender texture and complex flavors here. I have been so curious about perserved lemons and to finally taste it in a dish is a great experience. These salty and somewhat bitter bites adds another level of interest in the company of olives. This one is a keeper.
Sushi — maki rolls with tuna, cucumber, carrots, and avocado. I gave this plate away because I ended up gobbling palmfuls of these ingredients free-form. A distant and solem respect for sushi was instilled in me growing up, with stories about how long and toiling of a process it is to become a qualified sushi chef; it’s one of those things we don’t actually make at home. I can’t remember the last time I rolled one. In fact, it felt a little sacriligious to me to just wake up and say, “we’re making sushi today.” It was almost like I was sneaking a gulp from my parent liquor cabinet. Crazy I know.
After all that fundamental studies on salt & pepper up to this point in the program, it’s finally SPICES time.
Right off the bat we sampled exciting blends from 3 continents.
Here’s what we ate this morning:
- Grilled Flat Bread with Za’atar (fresh, wet form)
The bread is so easy to make!
Za’atar in this wet paste form takes on a very different character than the dry version. Toasted sesame and sumac both rang loud. - Curry Shrimp & Rice Salad
A surprisingly light and refreshing bite in this lineup. Trumps potato salad for sure. - Cajun Spiced Shrimp on Croustade with Roasted Jalapeno Spread
Spicy, smokey, touch of sweetness. What a simple yet mouth-watering combination.
Taste Buds Satisfied.
I miss cooking,
I miss tasting food,
Most of all,
I miss eating a giant feast before 10am!
First day of class into “Cuisines Across Culture” is already very promising.
1) Roasted lamb top as a base to taste different finishing salts — Haiwaiian Pink, Kosher, Smoked (Alderwood), and Fleur de Sel.
2) Grill Pork Chops to taste the effects of brining.
As this will be the final class in this program before heading off to a restaurant kitchen for my externship, I am determined to cook like there’s no tomorrow and more importantly, eat like there’s no consequences.
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