Here's a look at what I've been learning to make this week at the Institute of Culinary Education
Braised lamb shank, braised leeks, endive salad with shallot vinegrette, warm lentil salad
Mussels in white wine sauce and fresh herbs
The interesting part was initially separating the live mussels from the dead
Spinach salad with curry vinegrette, roasted rosemary chicken, stuffed tomatoes
Seared lamb chops with herb butter, simple salad with classic vinegrette, sauteed broccoli, potatoes with persillade
Spicy Hot Vegetable Soup
Fresh Fruit Macerated with Liqueur
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