We had plenty of time to prepare the dishes and the evening went pretty smooth, although tons of dishes to clean up! To me the flavor of lamb is very distinct and I don't particularly care for it. Here are some pictures of the plates..
Wednesday, October 28, 2009
Day 18, Foundations III
Tuesday's class was all about lamb. Yesterday we fabricated/cut the meat for our recipes and today we prepared them. We made the tatziki on Monday for the gyros. Our individual production consisted of: roasted rack of lamb, zucchini saute provencal, marchand de vin (sauce), lamb stew, rice pilaf, and the tatziki was a group production.
We had plenty of time to prepare the dishes and the evening went pretty smooth, although tons of dishes to clean up! To me the flavor of lamb is very distinct and I don't particularly care for it. Here are some pictures of the plates..
We had plenty of time to prepare the dishes and the evening went pretty smooth, although tons of dishes to clean up! To me the flavor of lamb is very distinct and I don't particularly care for it. Here are some pictures of the plates..
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