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23. seattlite. celiac. culinary student. cook. i like farmstead cheeses, and cooking gluten free food.
Posts tagged with my stuff.
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.
Sous vide project plate. Chile lime shrimp, steamed white rice, carrot pepper salad, ginger lime vinaigrette.
Cooking the shrimp sous vide was interesting. I vacuum packed them with lime juice, chile flakes, cracked black pepper, and salt, and cooked the bag at 140F for approximately 30 minutes (which was too long), then seared them after they came out of the bag. The salad was super fresh and bright, and the ginger balanced the citrus acidity nicely. It was also my first time using a ring mold on a plate I designed; I usually go for more natural plate presentation, but I thought this dish called for a little more structure.
As per usual, this dish is entirely gluten free.
We have Island Brebis again. I love this cheese so much. I literally did a dance while holding the wheel like a baby.
my menu for my culinary theory class. as per my usual, everything on it is naturally gluten free. i really just want to be able to cook this menu!
Seared pork tenderloin, roasted kabocha squash hedgehog mushrooms and fingerling potatoes, watercress salad with blood orange vinaigrette, veal demi cream sauce and olive oil.
teeny tiny pie day in baking theory. i don’t know why we need to know about teeny tiny pies, but it sure was cute.
I love taking what I’m learning at school, and applying it at work. This is the new dessert option on our menu, entirely my creation.
Frozen vanilla bean soufflé, green D’anjou pear coulis, dried candied pear strips, merlot sea salt.
