My day in the kitchen starts off with gathering the ingredients for a french bread. Today we are stuffing our french bread and Chef has given us cream cheese, chili peppers, cheddar cheese and sage. I spread out my ingredients so that they would show through in my bread. The fresh sage was a great tasting addition with the cheddar cheese.
For our potato salad we roasted the potatoes in the oven with their skins on. We pick small potatoes that were cut in half for use with the salad. Celery, onion, fresh dill, red pepper and green pepper were small diced and added to the potatoes. The smoked salmon was cut in a chiffonade and added. We made our own mayonnaise for the salad. Everything was mixed together and seasoned to taste.
Our last dish of the day was tortellini that we stuffed with a mixture of spinach, onion and ricotta cheese. The spinach and onions were sauteed and then added to the ricotta cheese. The pasta for the tortellini was made the same way that we've made it for linguine pasta. But this time we utilized the sheet of pasta and cut out circles with our ring moulds. A teaspoon of the ricotta mixture was placed on the pasta circle and folded in half and sealed with an egg wash on the edges. We pulled the ends together and pasted them together with more egg wash. The tortellini were put in salted hot boiling water. When they floated to the top, they were ready.
A simple tomato sauce was made for the tortellini. Onions, garlic, small diced carrots, and celery were sauteed and then tomatoes were added and seasoned with salt, pepper and sugar. The sauce was buzzed with the immersion blender to make it smooth.
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