What an exhausting yet fun day. We had a market basket day in which we were given lobster, chicken, beets, asparagus and new potatoes to make an appetizer and entree with. We had two days to think about what to prepare, but there are so many options that it is overwhelming! Do I do Asian, Italian, French or fusion. What is my theme? What do I want to express?
With timeline, recipes and sketches of my plates in hand I entered the kitchen and came in on time!
I opted to make
-Chilled Asparagus soup with Lobster and cracked pepper crackers.
-the asparagus soup was clean and simple, stock, asparagus, cream, salt pepper, onion, lemon sour cream/heavy cream = creme fresh (sp)
- Feta stuffed Chicken breast on top of a bead of spring vegetables with kale chips
I should have stuffed the chicken by making a slit and not stuffing under the skin - i usually do the other way when I use skinless -oops should have done what I originally thought!
Tips:
-when cooking under pressure or for any occasion - BE ORGANIZED
-write out a timeline, know what you need ingredients wise and equipment wise and know what temperatures your oven needs to be and when.
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| My soup began melting from the heat and the wait |
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