Tonight for dinner I made a red pepper flake, eggplant, Italian tomato, and fennel ragout that I let sweat for a long while on the stove. When the flavors pulled completely together I stuff some calamari tubes with the cooled ragout. After breading the calamari with Panko breadcrumbs I roasted them in a 400 degree oven.
The calamari was served over some more of the eggplant ragout and topped with a mirepoix of carrots, leeks, and red peppers. On the side were small morsels, almost risotto sized, pieces of russet and sweet potatoes that had been roasted for 15 minutes along with fresh sage and rosemary.
The dinner was good, almost tasty. I can not help to wonder while I am cooking and eating my food how my skill will develop throughout my time at Le Cordon Bleu. I ponder the growth that I experience.
How much will I change? What will I learn? Where will my skill be honed, and where will it remain the same?
I can not even begin to conceptualize what I am about to go through.
Monday, November 16, 2009
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You describe food so wonderfully that even I, who would never order this food, thought briefly " hmm, that sounds good!"
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