The rest of the world cusine was interesting, I will write a little
about it and move on so I can catch up and begin fresh in the new year.
My personal favorites aside from Mediterrean were Japanese and Thai. I
wasn't a huge fan of Latin American or for that matter North American as
I didn't particularly care for the recipes and regions that were
represented. Some of the highlights in photo's will be added as soon as I reach a location with some real internet connection. Advice don't plan on working online while at Canyon Ranch, Tuscon.
The high point of interest for me in the last month was the raw food
day. I was really quite impressed by the recipes, information, the
quality, presenatation and overall taste. I also physically felt
amazing after the meal. It is inspiring me to do more research and
considering adding a good deal of raw into my personal diet.
Tuesday, December 20, 2011
Monday, December 5, 2011
The start of the holiday season, time to focus
Time to catch up - Globe Trotting at Bauman
I haven't been able to get on this for a couple weeks, I missed it. Where did I leave off - baking? So, I didn't get to the international section we completed before Thanksgiving. So lets see, we did recipes from the Mediterrean, North Africa, Japan, Thailand, South America, and North America. Those who know me can guess that Mediterrean was my personal favorite. I got to make a Risotto using brown rice and mushrooms, plus work with my name mate and pal Julie D., we always have fun working together and create yummy food while we are at it. Those of you who know me, know it wouldn't be like me not to finish it off with a dash of white truffle oil, truffle salt and a little cheese. While I'm not the worlds biggest mushroom fan, this is probably one of my favorites so far. We made it so creamy, you may not have even realized it was brown rice, and the mushrooms weren't too overpowering. Julie and I were super pleased, adn our classmates seemed to like it a lot.
North African was more interesting to work with than I thought it would be, the resulting foods we prepared that day weren't things I'd be likely to repeat at home except for the Labneh Stuffed Dates. I worked with the always sweet, and hard working Kathy. We prepared Baked Falafel with Tahini Sauce, and the stuffed dates. These were fun to prepare, especially since falafel is normally a fried food, the Bauman twist was pretty cool. The yogurt cheese used to stuff the dates was prepared ahead of time for us, and it is a really cool process allowing the yogurt to drain through a cheesecloth over a bowl so that it drains and turns it into more of a cheese than a yogurt.
I haven't been able to get on this for a couple weeks, I missed it. Where did I leave off - baking? So, I didn't get to the international section we completed before Thanksgiving. So lets see, we did recipes from the Mediterrean, North Africa, Japan, Thailand, South America, and North America. Those who know me can guess that Mediterrean was my personal favorite. I got to make a Risotto using brown rice and mushrooms, plus work with my name mate and pal Julie D., we always have fun working together and create yummy food while we are at it. Those of you who know me, know it wouldn't be like me not to finish it off with a dash of white truffle oil, truffle salt and a little cheese. While I'm not the worlds biggest mushroom fan, this is probably one of my favorites so far. We made it so creamy, you may not have even realized it was brown rice, and the mushrooms weren't too overpowering. Julie and I were super pleased, adn our classmates seemed to like it a lot.
North African was more interesting to work with than I thought it would be, the resulting foods we prepared that day weren't things I'd be likely to repeat at home except for the Labneh Stuffed Dates. I worked with the always sweet, and hard working Kathy. We prepared Baked Falafel with Tahini Sauce, and the stuffed dates. These were fun to prepare, especially since falafel is normally a fried food, the Bauman twist was pretty cool. The yogurt cheese used to stuff the dates was prepared ahead of time for us, and it is a really cool process allowing the yogurt to drain through a cheesecloth over a bowl so that it drains and turns it into more of a cheese than a yogurt.
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