Pappadams tamarind glaced cherry tomatoes avocado, coriander froth |
Among the many highlights, I would like to share with you in this blog post, my favorite new discovery is the “Sous-Vide”, a method to cook food under vacuum at low temperatures in a water bath. The first thing we prepared using this method was a red beet carpaccio with macadamia cheese and pistacchios. While this is a fabulous dish, the effect of the sous vide is maybe not the most convincing considering you can make really nice red beet carpaccio by simply marinating.
Brussel Sprouts sous - vide |
Portobello Piccata |
Chef Shawn operating the smoking gun |
Vietnamese Pho Broth with Smoked Coconut Tofu |
You might think this is already exciting enough, but it didn’t end here. We were introduced to the use of the smoking gun to give a smoked flavor to many things such as soaked nuts, cheeses and vegetables. We used it to smoke our coconut based tofu which we served in a Vietnamese Pho Broth that was out of this world.
King Oyster Calamari with Romesco and Tartar Sauce |
Last but not least, I want to mention the papadams with tamarind glaced tomatoes, avocado tartar and coriander froth. I loved those papadams, they were perfectly thin and flaky, but not greasy like regular papadams and personally, I would prefer this dish with only the tamarind glaze made into a chutney or maybe have 2-3 chutneys to choose from, just like you get them traditionally served in an Indian restaurants as an Appetizer. I think it’s a beautiful dish and would give a light start to a more heavy Indian style raw meal.
Macadamia goat style cheese on spring greens white vine vinaigrette, candied hazelnuts |
Those were my personal highlights of the Level 2 training. In the next blog post, I will present some pastry highlights that we got to during week 3 of the training. And there surely were some exciting ones :-)
How long did you cook the Portabellas for at 105 degrees? Did you add any fats or aromatics? Thanks!
ReplyDeleteI think it was 2-4 hours, and we added finely chopped herbs (rosemary, thyme,...), olive oil , some salt and pepper.
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