good morning
broadcasting live from the library.
sippin on sub par coffee with some cream and sugar in it.
i had a really vivid dream about baking carrot cake last night. in my dream, my boyfriend was a carrot cake delivery boy. and we would sit around and day dream about one day being able to make a carrot cake of our own. one day, our dreams came true. i entered into a mystery kitchen where all of the ingredients needed to make carrot cake were already scaled out and waiting for me. i dumped all of the pre-measured out ingredients (including the already made cream cheese frosting) into a giant bowl and put it into the oven. when my timer beeped and i opened the oven, a perfect 4 tier carrot cake came out.
if we’re going to delve into the meaning of this, i think my subconscious is trying to tell me i need an oven that sucks less. also, why is there no pre-existing carrot cake delivery system in the HRM?
that is all
-emma
some highlights from plating lab this week: (clockwise from top right)
1. deconstructed cream of leek- savoury leek panna cotta with pickled mussles, leek puree, clam fritters and vichysoisse “shooter” with nutmeg
2. red wine marinated peppercorn steak with stilton jus, bbq braised beef cheek, bacon mushroom ragout, and caramelized cippoline onions
3. ravioli 3 ways- open faced with bruschetta and balsamic reduction, bundled with spinach, goat cheese, caramelized onion and bacon with pesto, and traditional with mushroom fennel duxelle with fennel cream
4. seafood and carrot 3 ways- seared scallop with carrot butter, flash fried calamari with minted carrot relish and aioli, and nori crusted scallop with sesame vinaigrette and pickled carrot/ginger
mise en place
fitting for a first post
this blog will be a place to chronicle experiences, as they happen, en place.
