Lamb: 3 ways

In this class I prepared lamb three ways: roasted lamb saddle, bone-in rack and sautéed kidney accompanied by eggplant caviar and a roasted red pepper coulis

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Agneau en trois façons, caviar d’aubergine, coulis de poivrons rouges
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Lamb saddle, rack and kidney in three ways, eggplant puree and red pepper coulis
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Veal piccatas with veggie noodles and lime gastrique

This is the last instalment of my healthy cooking posts because starting tomorrow, I am back to cooking with butter. I have learned to accept that in French cooking, butter is life.

 

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Piccatas de veau sautées au citron vert avec tagliatelles de legumes

I garnished the plate with lime segments and lime zest, lightly candied in veal gastrique.

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Sauteéd veal piccatas with lime and carrot/zucchini noodles

February 7th, 2017

Halibut papillote

This is another healthy dish, considered cuisine légère. There is no butter, cream, or fat in this steamed dish.

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Raw halibut with thai-inspired garnishes, before cooking

This filet of halibut was cooked in two different kinds of papillote. The first is a parchment paper round, and the second is a clear thin sheet of Carta Fata that is tied into a bag.

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Papillote de fletàn sur légumes verts

The dish is enjoyed as a surprise to the customer.

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Opening the parchment paper papillote

The second puffed up into a steamy bag, and once opened it perfumes a strong bouquet of ginger, mango, lime and coconut.

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Opening the Carta Fata papillote

The sauce also turned out very bright and glossy.

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Sauce exotique parfumé au gingembre

This was easily one of my most favourite dishes this semester.

February 7th, 2017

Pigeon chartreuse

This dish is from Poitou-Charentes.

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Pigeon chartreuse

I promise this is what it’s supposed to look like. What is it exactly? Let’s cut into it and I’ll show you:

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This is roasted pigeon’s breast, stuffed inside a chicken’s breast, layered with braised cabbage and garnished with a circle of cabbage, peas, green beans, carrots, turnips and zucchini julienne.

The dishes I’m making are getting more bizarre, more difficult, and worst of all, less appetizing. It’s a damn shame when even I wouldn’t eat what I cook.

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Though this recipe is actually one of my most difficult challenges, this dish looks like something a kid would make.

January 20th, 2017