So today was pretty interesting. We went over some basic food identification. Most of it wasn't rocket science but two parts were particularly interesting. Herbs and Spices. Everyone, well everyone I converse with pretty much, knows what say cilantro or parsley might smell and taste like. At times I think we may take it for granted though. In class the chef spread an array of herbs, some common, some not. We sat and smelt, tasted, felt each one individually and I must say, When you really sit down and distinguish ever nuance of an herb you might discover some things you never noticed before. Same with spices. I definitelly recommend going to a good spice shop and literally taking a minute at each spice to smell and taste them. Common or not, you may find something you've never found before.
So anyways, after doing some identificationwe made two seperate recipes. Both are very simple and both tasted pretty good I have to say. Nothing that couldnt be made at home with a few cheap ingredients either. We made ratatuille and a nice beet and goat cheese salad with an apple vinaigrette. Above is the ratatuille. Below is the goat cheese and beet salad. The presentation still needs some work but hey, it'smy third day. The ratatuille speaks for itself. The beet salad was tossed in a simple white wine and olive oil vinaigrette with chervil, tarragon and parsley. Quite delicious. If you would like the recipes let me know and I will be more than happy to post it.
Good night all.
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