Day 65-66

Monday was a mise en place / prep day for Tuesday's production which was super jam-packed.  We were assigned to make a veal tagine with naan and four original dipping sauces. A tagine [ta-zheen] is a Morrocan dish named after the conical-shaped dish in which it is served. Naan [non] is an indian flatbread that is served grilled alongside a wide variety of dipping sauces.  For the tagine, I stewed my veal in veal stock with prunes, golden raisins, currants, onions, garlic, curry, saffron, and a plethora of other spices. I served it alongside smashed potatoes that were roasted then smashed then deep-fried and tossed in sea salt, thyme and black pepper. 

With the grilled naan I made four dipping sauces: roasted red pepper hummus, sesame peanut sauce, minted yogurt sauce, and kopanisti spread. 

We also had to produce a braised lamb shank (contains leg bone and part of the round shoulder bone) . I  sauteed my shank, then covered it in a paste made of dried apricots, leeks, onion, and garlic, and then braised it in coconut milk and veal stock. I served the shank with risotto milanese ( saffron-infused risotto) and grilled vegetables (onions and zucchini).

In the mix of it all we were given an additional assignment: create a black bean soup in teams of two.  We pureed black beans, sweet corn, and poblano chilies for the base of the soup and then topped it with sour cream, herb oil, and sriracha sauce.

On a final note, we had another gorgeous sunrise this morning and when I paused to snap a picture it reflected back on me and caught the action going on in the classroom behind me...kinda cool.