Happy Good (Food) Friday

This week has been punctuated with incredible food- in school and out. And the weekend promises to be no exception. Yesterday was an especially exciting day in the kitchen as our class- broken into two teams- was given free reign to create the meal at our own whim.

We had certain basic ingredients- our mystery basket if you will, a set service time, and nearly unlimited access to herbs, spices, oils, etc. And for a team of six who love food and love the liberty to explore… this was indeed a very, very good day. Ironically, both teams travelled to Asian for inspiration, and the final service was an overall win.

Appetizer of fresh cilantro, mint, and ginger slaw with salted butternut crisps and black sesame tuna tartare.

How does one incorporate arborio rice into Asian cuisine? Create a Japanese flavor profile for risotto, mould and wrap into sushi-style rolls finishing with a crisp sear. Brilliant.

Ginger mustard marinated grilled pork over vegetable mango fried rice with crunchy apple ginger slaw.

Finale of pear four ways: poached pear cup with pear and blackberry gelato, crunchy grilled pear slice, and sweet ginger pear and caramel reduction.

Cheers to Good Friday being exactly that… inside the kitchen and out.


20 thoughts on “Happy Good (Food) Friday

  1. I’m glad you liked our 2nd attempt at the sorbet today, I was skeptical but it was a nice recovery. As much as I love Vichysoisse I’m happy we got to try the gnocchi today, I think we’ll have it nailed after one more practice run! Happy weekend πŸ™‚

    • Heehee… I’m still thinking about your sorbet πŸ™‚ I LOVED it. Agreed with the gnocchi. I may try to practice it on my own as well. You have a really great weekend too πŸ˜€

  2. The sushi-style rolls looks wonderful. And I’ll bet they taste fantastic! I’d be curious to know how you prepared them… πŸ™‚ And the pear looks equally awesome! Looks like a fabulous Good Friday to me! πŸ™‚

    • The rolls were the idea of a classmate… pretty creative i thought. He made an al dente risotto, and chilled it in moulds (like biscuit cutters). He removed the moulds, wrapped them and then and seared them on the stove. They were fun πŸ™‚ Hope you have a super weekend and holiday! πŸ˜€

  3. Gorgeous! Everything looks seriously healthy & perfect for Good Friday πŸ™‚ I think those meals old have taken 5-6 hrs to produce, (at least) I love seeing the techniques and attention to details πŸ™‚

    • Might be the first time I’ve had an Asian Easter… but why not? πŸ˜‰ I love being able to share the photos, and I know you appreciate them even more than most πŸ™‚ Thank you again for the photos tips… found the high res option on my iPhone… I’m getting there hopefully. Eventually. πŸ˜€

      • I’m still dreaming of your Tuna Tartare and salted butternut crisps, that was my favourite of the menu πŸ™‚ as for the photos, enjoy playing around with the new features, just check you’ve updated to ios5 for the new camera options and auto focus, (in settings and software-it should say version 5.1 or 5.3 I think?)

  4. A very experienced hiker of 14’ers told Juliet today that the bear hike in Boulder was hella-challenging. I think you were sandbagging us πŸ™‚
    I changed the menu for Sunday so see my post tomorrow for an update πŸ™‚

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