LE POTAGE SAINT GERMAIN
After making this one, I think I'll never see beef stew in the same way again. So simple in ingredients but the results are mouth watering. The only thing missing from this plate are the zucchini. Time just didn't allow and something had to go!
This is one of those desserts that looks straight forward but each part requires patience and care. The sauce is called Creme Anglaise (think melted vanilla ice cream). The meringues floating on top are poached in a flavored milk. The clear lines were suppose to be caramel but again, time became a problem so the original dishes that went out from my table didn't have any. Properly made, this is a stunning dish that will make you feel like a kid again. A pampered kid, but a kid none-the-less.
Nothing dramatic here. A simple salad of tomatoes and onions with basil used as the flavoring for the dressing. The tomatoes came from Chef Somchet's gardens which makes it special though. =)
This time we learned how to cut salmon steaks, grill and finish in the oven. And for anyone who didn't know... SALMON HAS A TON OF BONES!!! The sauce was the most complicated thing. The base was a Hollindaise, which then turned into a Bearnaise, and finally with the addition of the tomato concassee, the Choron sauce.
Take the Pate Au Choux dough and fill it with ice cream rather than pastry cream, top with chocolate sauce and nuts and you've got Profiteroles. Oh baby! Talk about trying to eat only one!