A circle of chefs, ready to slap us silly

Last week I was with a group invited to attend a 'class' at the Culinary Center of Monterey. We had a fantastic time and learned a thing or two along the way. The agenda of the day was to basically cook our own lunch and eat our own ~~mistakes~~ victories. The menu was varied, from French Onion Soup and Tarte Aux Epinards to Boeuf Bourguinonne and Roasted Cornish Hens. I was assigned to the Roasted Beet Salad, the only item on the menu with no recipe. The chef insisted… "oh I don't know, do whatever you like!". Alrighty then.

Beets ready for the roastin'

Assistant chef Claire, poking my beets

The beet salad was a hit among all, even those who normally don't like beets. We washed, peeled, chopped and roasted a shedload of beets, candied almonds and made up a garlic/balsamic/red wine vinegar/honey vinaigrette dressing to go over it all, and it was gorgeous!

Roasted Beet Salad! Imagine red and green…

There was also a fantastically easy recipe for a Fresh Fruit Tart Tatin which I made at home last night… mmmm! Unfortunately it was devoured before I could get the camera on it… sorry. But it's so simple to make; just melt some butter, cinnamon and brown sugar in a pan, drop in some fruit (apples, berries, whatever), and top with a puff pastry sheet cut to fit the pan, drop into a 375ºF oven for 25 minutes… then invert onto a serving tray and serve. Delicious. That was your birthday dessert Alenka, so sorry you weren't here to enjoy it :(