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
Potato Day - we made pommes puree, dutches potatoes, and pommes anna as in these pictures. Only took pictures of this becuase it required the most skill and was something that I actually hadnt done before.
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.