Ribeye Steak with Chassuer sauce, Baked Red Potatoes and Butternut Squash with Sage
Almond Vanilla Souffle Egg Whites and Slurry folded together Almond and Vanilla slurry Beatened Egg Whites Souffle Cup, you have to coat them so they don't stick. I used ground almonds and sugar
Chorizo Sausage
Reuben!
Pork Loin Fabrication
Oysters & Oysters Casino
Strawberry Lime Candy Canes!
Osso Bucco with a Pomegranate Gastric, Lemon-Lime Risotto and Asparagus
Fresh Calamari with Aioli!!!
Sunday, November 22, 2009
Chicken Fricasse
Coq Au Vaun with Pearl Onions
Rack of Lamb!!!
Rack of Lamb with Panko Bread Crumbs and Roasted Winter Vegetables
Beef Bourguignon
Fresh Pasta!!!
Ricotta Cheese Ravioli filling
I added Spinach powder to give to a green color
Ravioli with Parsley Ricotta filling and Pesto Alfredo sauce
I am a student at the Le Cordon Bleu. I have been attending for 14 weeks now. I love cooking and am amazed at how much I have learned and how many techniques are applied in fine dining food. Plating is the best part of it to me. It stretches my mine farther than you can possibly imagine. I already have an artistic side, but when you put the two together I tend to make something simple yet very pleasing to the eye. Enjoy my page, these are the things I do in class everyday.