This class was a little different. We made a mushroom pate and a chicken liver with red marmalade made out of red onion and raisins. Both were served on toast.
We made a stuffing from beef, sausage and aromatics and stuffed some pieces of zucchini, tomatoes, mushrooms and peppers.
We also stuffed pieces of beef with sausage and served with vegetables.
We made two dishes using puff pastry. One was topped with caramelized onion, anchovies and black olives and the other we made little pastries filled with cheese and softened leeks and herbs.
And last but not least, we stuffed roasted eggplant with a vegetable herb and cheese mix.
We also made something called socca. It's a thin pancake that's made using chickpea flour, water, olive oil and cumin. You make it like a crepe and broil it in the oven. It's thin like a cracker almost. Surprisingly, quite tasty. I believe the class really liked the cheese stuffed pastry and the caramelized onion puff pastry the best. Here's a picture of my lunch plate for this class.
We made a stuffing from beef, sausage and aromatics and stuffed some pieces of zucchini, tomatoes, mushrooms and peppers.
We also stuffed pieces of beef with sausage and served with vegetables.
We made two dishes using puff pastry. One was topped with caramelized onion, anchovies and black olives and the other we made little pastries filled with cheese and softened leeks and herbs.
And last but not least, we stuffed roasted eggplant with a vegetable herb and cheese mix.
We also made something called socca. It's a thin pancake that's made using chickpea flour, water, olive oil and cumin. You make it like a crepe and broil it in the oven. It's thin like a cracker almost. Surprisingly, quite tasty. I believe the class really liked the cheese stuffed pastry and the caramelized onion puff pastry the best. Here's a picture of my lunch plate for this class.
Comments
Post a Comment