Thoughs: Culinary School. Weeks 10 & 11.

In week 10, we completed our second Pastry week. Phew. I survived. Talk about a major shift in the brain department.

We made puff pastry, fruit pies, ice creams and gelato’s, piped butter cookies, macaroons and then pizzas.

Here is my gorgonzola, pear and walnut pizza with a drizzle of olive oil. Prefect light lunch!

Apple Caramel Upside down pie.

Then we had another shift in our brain’s – it was on to Italian week. We learned how to make pasta and used different applications – ravioli, fettucine, colored/flavored pasta and even made a ravioli with an egg yolk inside.

We also made Gnocchi, stuffed squid, Zabaglione, Panna Cotta, Bruschetta, Frico, Mushroom a la Grecque, Risotto Milanese, Osso Bucco,  polenta, and finished the last week’s lunch with Cannoli’s and biscotti and ice cream.

Now I need a break from Italian food.

Olive tapenade and red pepper pesto in olive oil and basil – great dipping sauce for our crunchy baguettes.

Osso Bucco Milanese

Here is my contribution to our ‘system of creation’. English sweet pea puree with a seared scallop topped with caramelized onions! Great started!

Another seared scallop application – over a bed of arugula with lemon and olive oil with pickled turnips and radishes!

Here is the almond biscotti with hazelnut ice cream. Very simple and light ending to the week of pasta.

This week is all about Regional American cuisine. We will be traveling to the South, Central, and Coastal regions.

Can’t believe this is week 12!

Have a great week everyone.

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