Sprouting, Fermenting, Dehydrating.
Up until today, Culinary School = Eating School, but today was not so much the case. We did some more practical on sprouting. I’ve only ever sprouted alfalfa in my kitchen before, it’s kinda daunted me, so I have really been enjoying my learning on this. Expect to see more sprouting in my future Do you sprout? Here’s my chia babies. I’ll keep you updated on their progress. Grow babies grow! Then we began to make some Kimchi for use in a recipe later. Here’s what Wikipedia says about Kimchi Kimchi is very spicy and can also be exceptionally sweet. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being more »
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Sorry I lost ya for a day, my sleep patterns are messing up again but here’s hoping I am not officially on Oklahoma time. How was your weekend y’all? Yesterday saw me heading to 105degrees for the Sunday Supper Menu presented by Sous Chef Kelly Dennis. This was my first course: Shaved Fennel with Blood Orange and Yogurt Pecan Encrusted Portobello with Wilted Spinach, Heirloom Carrots Coffee, Cardamom, Coriander / Date Custard with Candied Pistachios, Macadamia Mascarpone, Citrus, Saffron. Couldn’t believe this was a raw dessert. Tasted reminiscent of the butterscotch sauce served with Sticky Date Pudding. Yeah this pretty much rocked my world! All raw and deeelicious. Every Sunday Supper for $25 if you more »
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