Recipe testing was interesting this week. I was very happy with the way my dessert turned out, but not so pleased with how I managed my time for my entrees. I will have to work on plating designs for the two proteins, but I got a lot of great input from Chef Mike, and I think I have a good idea of what all I need to do to make these dishes perfect.
Top Row: Grilled lamb chop, garlic rosemary roasted potatoes, grilled asparagus with lemon and feta, lamb lingonberry demi; Eton Mess- Vanilla bean French meringue, lemon thyme whipped mascarpone, preserved raspberries, black currant gastrique.
Bottom: Pinenut and sheep cheese crusted trout, baked rutabaga fries, sunny-side up quail egg, sauteed spinach, toasted fennel beurre blanc.
Special Mother’s Day board I put together for my mama and friends.
Cheeses (from top to bottom): Glendale Shepherd’s Island Brebis, Cypress Grove’s Midnight Moon, Beehive Cheese Co. Barely Buzzed, Jasper Hills’ Moses Sleeper.
Grilled mahi mahi, gingered carrot puree, fresno peppers.