Saturday, February 21, 2009
Midterm Study Group Menu
I'm in the chef's training program at the Natural Gourmet Institute which is rad. Next Wednesday we have our midterm exam which is 2 hours written (reviewing everything we've learned so far) and 2 hours practical where we make a creamy carrot soup which is perfectly textured and seasoned, a poached pear with a reduction sauce and a salad and vinaigrette. It sounds simple and it is, but it's easy to psyche yourself out in these situations. My classmates are awesome and last night we had a little party to study and also sort of ease the anxieties we have. None of the dishes were crazy complicated but they were all delicious.
Here was the menu
Molly: tortilla de patata, asparagos con romesco, pan con tomate
Kristine: lemon yogurt cake (I asked her to join the blog and post the recipe!), goat cheese profiteroles
Toshiko: green tea, chocolate and vanilla cookies. Perfectly designed.
Georgia: mixed green salad with apples and balsamic vinaigrette
Danielle: wines from the fingerlakes region of NY
Vanessa: cheeses and bread
Asami: Japanese eggplant with delicious sauce
My tortilla de patata was definitely the worst one I've ever made. I was rushing after work and didn't have time to pace myself properly. I didn't season the potatoes and onions and I thought it was bland bland bland. I have high standards for that! It's my signature dish!
But the romesco was a hit. So I'll get to the point and give the recipe!
10-15 marcona almonds toasted
1 tomato seeded
4 piquillo peppers
2 large cloves garlic
juice of one lemon
one slice rustic bread toasted
1/2 cup olive oil (more if needed)
salt to taste
water if needed
heat oven to 400˚, place almonds in a heavy skillet and toast about 5 minutes
in food processor add all ingredients and combine until smooth. Slowly add olive oil until you achieve the right consistency and flavor. Add water to thin it out if you need to.
Honestly, like a tortilla de patata, I think everyone has their special touches that make romesco their own. Come over and I'll show you mine!