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 :(
Half a jalapeño pepper, grated nice and fine.
The steak; fresh ground pepper, and that's it.
Torn up mozzarella.
Fresh baked French baguette.
Torn basil.
Olive oil, butter and jalapeño.
Covered pan for the cookin'.
Fryin' up nice-like.
Warm bread, olive oil, mozzarella, basil, salt and pepper.
Wine (of course).
Steak sliced thin.
A little bit of the drippings.
Now that's a sandwich!
