Thursday, January 23, 2014
Class began with granola making. We had dried out some buckwheat days ago so that we could use in our granola. The granola consists of buckwheat, pumpkin seeds, sunflower seeds, date paste and plethora of dried fruits. We were given the liberty to add whatever fruit we wanted which meant we all loaded ours with apricots, gojis, cherries and sultans. Looks very delicious and I can't wait to try it with our coconut yogurt tomorrow morning. The next task at hand was a soup native to a town of Brazil called Bahia. It was coconut milk based with avocado, tomato, scallion, parsley, cilantro and a host of spices. Very good indeed! The rest of the day consisted of making components for the portobello sliders. We made the sesame bread yesterday for the sliders. We made a macadamia ranch sauce with fresh herbs. Two barbecue sauces were created with on being a coffee flavor and the other being a smoky chipotle flavor. We made a spinach and shallot topping as well. After constructing the complicated dish, we took a long lunch break and talked about the final project. Some great ideas were thrown around and we should have some fantastic dishes. The day concluded with ice cream tasting. Tough life here. We tried the blueberry lavender ice cream that Natalie and I made with blueberry lavender reduction and a blueberry vanilla reduction. We also dressed the plate with candied lavender buds. The other ice cream was a cacao chipotle with a blood orange reduction. Both were super yummy! Another unbelievably great day at the academy. Cant wait til next week as we get to put together the final projects!