A very late post of this weeks class – what can I say ….life! Balancing a full time job, studying and trying to practice leaves little time to sit and reflect, but I remind myself that reflection is essential to learn and grow. To be honest, this weeks class was not my best…. I’m not sure why, I can only put it down to not being fully present. I made silly mistakes, but looking for the positives, I learned from them!
Week Two – Vegetables, Fruit, Eggs and Farinaceous Dishes
Lots of Butter!
The recipes today were straight forward, and nothing I haven’t cooked in my own kitchen. Had I brought my brain along with my body it would have been a snap…but unfortunately 😳. The first mistake was I added ALL the polenta to the cake mix, rather than 85g, retaining 50g for the mushroom dish. Where as my finished product looked good – I can assure you it was not. The rhubarb and the strawberry pattern on the base of the cake, which after baking was inverted to be the top, was lovely…however the cake was inedible due to the error.
The curd in the photo of the finished plate is not mine. My mistake, one which chef was in awe of and actually brought another chef in from the class next door to witness, was that I over whisked the eggs and the result was what I *think* was an lemon Italian Meringue….it tasted lovely but was not what was required. Live and learn!
Polenta Cake, Roasted Rhubarb and Strawberries with lemon curd
The soft polenta and mushroom on the other hand was perfect. An easy and tasty dish – prefect for ‘Meatless Mondays’ and any other occasion requiring a tasty, meat free dish.
Mushrooms with Polenta and Poached Egg
I know that one ‘bad’ day doesn’t define me but rather it provides an opportunity to learn. Like the challenges I had with hollandaise sauce…having now practiced over the past three weeks, which has made a very happy husband, I think I’ve got it. It just goes to show that perseverance makes all the difference, and not to give up when things don’t turn out right the first time.
Bon Appetit
Kathryn 💙👩🍳
Mushrooms with Polenta
The meaty texture and umami flavour of this mushroom ‘ragu’ makes a lovely marriage with this cheesy soft polenta. Great for ‘Meatless Monday’s’ or any other day vegetarian food is on the menu!
oh no! Well, like you said, live and learn! That polenta topped with the mushrooms looks outstanding!
Indeed Chef Mimi…. I definitely learned a lot in that class. The mushroom dish was delicious, and the arancini we made the week after were delicious, so much so I made them again for Fathers Day over the weekend.
I bought a small electric deep fryer just to make arancini and still never have. I don’t know why.
They are simply delicious with a tiny piece of mozzarella tucked inside which melts and …just …yum!