Today Jody Adams taught us great, fresh cooking techniques and how to cater to 70 people. Her charisma, her calm demeanor and he ability to express what she desires came through and really made us all work well as a team.
We made a deconstructed lasagna, lamb chops with brown butter asparagus and focaccia and for dessert a friend ricotta and pine nut dough with a fig reduction sauce.
Tips:
-To keep a green sauce green, blanch the greens first and shock them or puree them right away.
- we blanched spinach, arugula and basil for the sauce, a little salt and pepper, chopped garlic and finish with butter
-Kneed pasta dough until when you cut down the center no air bubbles are seen
-pasta dough with different grains give a harder bite and a more sophisticated taste
-You can sear off lamb and then finish it in the oven later
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