True to
form Chef Jeff did not let up on the flavor or canola oil for his last day on
vegetables. In general I felt like I could use many of the principals that he
taught us but tweak them to more suit my palate. I think I was most interested in the ceaser
dressing which I felt came out a little more spicy than I would have liked but
I loved its potency.
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| "Light" salad with bacon lardons, bread, poached eggs, vinaigrette and oh, yeah, a little green stuff |
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| Mirin roasted rutabaga, grapefruit, radish, thai basil and olive oil |
I am proud of
·
We were on point today with getting things done
and cleaning up.
·
Tasting things and knowing what I would change.
For instance, chef made a salad dressing with a lot of canola oil, I feel like
olive oil would have given the dressing a better foundation.
I need to work on flavor balance and stepping up with my own
ideas.
Take always
·
I really must do more with rutabagas. Such a
cool vegetable that is quite versatile.
·
There is a difference between white and brown
anchovy’s- one is saltier than the other.
·
Consider the shape of lettuce when making a
salad- sometimes just the inside ribs are fine
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