After many weeks of heavy, butter-induced French style cooking, it’s time to start eating a little lighter and healthier. I’m trying to squeeze in as much fruit and vegetables and salads as possible over the next couple weeks until school starts up again. Probably not great timing being the holiday season and there are so many yummy treats that are definitely not healthy, but any little bit helps, I guess.
If you feel like adding a little protein, shrimp would be great in these. I’d dust them lightly with the same mixture of spices on the sweet potato and saute them off in a skillet.
I used pico de gallo as a topping, but you could use a variety of any type of topping – cotija cheese, cilantro, salsa, hot sauce, anything.
These last two weeks of class covered a wide range of topics from hollandaise, to duck a l’orange to French onion soup. I liked the hollandaise the least, and would say the duck was my favorite. I think I’ve only had duck a l’orange once in my life before, but what I made in class was sooooooooo good. I would actually consider making this again just for myself someday.
On hollandaise night, the chef broke my sauce on purpose, just so we could show the class how to save it. If you find yourself in this situation, toss another egg yolk over the heat (using a ban marie or a stainless steel bowl over a boiling pot of water) and then slowly mix the broken sauce into the fresh yolk. That should take care of it.
Tomato sauce is not the same as marinara. Say it with me – tomato sauce is not the same as marinara. If there is one thing that was made clear to me this week, it was this very point. On Tuesday night we made tomato sauce, as in one of the five mother sauces – not marinara. You can make marinara from tomato sauce, but it is NOT marinara sauce. Everyone clear on that point now? Good, let’s move on.
The other thing I learned about tomato sauce is that it’s really freaking good. It’s laden with animal product (salt pork, bones, chicken stock), but it is really flavorful. As much as I love to modify recipes, I’m not sure how I could possibly modify this into a vegetarian friendly version and keep the same depth of flavor. The deeper into this program I go, the more exposure I’m getting to a whole new flavor profile that I’ve been missing out on as a vegetarian. (Not to say that vegetarian food isn’t delicious or elegant or lacking in depth or complexity, it totally has all of that.)
Typically, our weekend is planned around “what’s for dinner”, and this weekend was no exception, even with the holiday mixed in. Inspired by my latest issue of Bon Appetit and the amazing tomato sauce I had left over from class, I figured why not make gnocchi!
Well, the culinary gods had other ideas. The sauce was not the issue, it was the gnocchi that foiled the plans. It started out easy enough, but I think I may have over cooked it because it turned in to a big mush ball. See exhibit A.
Time for plan B. This dish was always about the sauces to begin with, so all I had to do was get another pot of water going and boil whatever pasta I had in the house, which turned out to be about a cup of cavatapi and some lasagna. That’s not much but it would work.