This photo reminds me of spring herb planting and summer fruit yields...
My culinary classes at the new school will never be on the same day for the next few months. I am assuming because this was a spur of the moment decision to get me into the schedule before the summer break. Matter of fact they are off on spring break once this post goes up. With that in mind the class was lick-e-tee split quick and out the door into the wonderful and brief sunshine. No more pictures of the class will be taken for now with the time constraints. Lighting is also an issue in the break room/kitchen area. Just sucks. Why? The awesome starter, and their presentation would have been beautiful with the right camera (photographer).
Appetizer- Seedless Watermelon slices, Escarole, julienne onions with a Mint-Basil Vinaigrette Dressing in the right sorbet glass for presentation. A little something similar I tasted on last years trip to the PNW. Place it in a glass, minus the lettuce, crush the watermelon with a dash of the vinaigrette; add a little vodka for what I call a Mo'E'to (of course I did not share that with the students)...
ANNOUNCEMENT: With my lighting complaint in mind, I have an official photographer who will be taking me on in exchange for some food portfolio shots! He is a fashion photographer in NYC that plays music in my Cultural Art Expression- Open Mic. Owen will be escorting me also to the Princeton Garden Project Dinner to officially take photos for my piece, and the schools director.
'Thick cut medium rare London broil works well for a quick stir-fry when there is no time'
Main Course- Beef Broccoli Stir Fry, and here is what they did!
• 3/4 pound lean beef; or thick sliced London broil from deli (great for a par-cooked, and all you have to do is slice and marinade)
Mix ingredients in bowl and drop chopped beef into marinade and refrigerate until ready.
•Blanch broccoli florets •Julienne one small onion; thin slices •Julienne one green bell pepper; thin slices •3 tablespoons oil
Preheat pan or wok; oil and bring just to smoking point; add onions and cook until translucent (about 3 minutes); add broccoli florets and bell peppers; stir for 3 minutes. Set aside in pan.
Cook beef along with sauce sauce for 3 minutes and blend with broccoli mixture.
Serve over brown rice.
Dessert- Frozen Fresh Fruit Smoothies, and blended with soy or rice milk, YUM!
Freeze any desired fruit, and then using blender and added liquid of choice.
Using your imagination by placing yourself at the table with everyone and eating this delicious meal, but you have to visualize the beginning...class starts with a review of last weeks terms, technique and discussions (cheat if you need to and go back to that blog). Hand washing fun. Nutrition talk, and on to the set-up. Eat and then clean-up.
Oh, and I forgot...plant the basil in something besides a glass of water!
Hubby always benefits from my work in some form or fashion. For lunch he got a London broil sandwich with homemade mustard I am playing with, basil, escarole, yellow tomatoes, and the vinaigrette. Maybe a watermelon smoothie for dessert when he gets home...
If you really like mustard, go check out Greg @ SippitySup, because he is doing a Mustard series that is very impressive...He is all about Serious Fun Food!
“Perhaps travel cannot prevent bigotry,” Maya Angelou once said, “but by demonstrating that all people cry, laugh, eat, worry, and die, it can introduce the idea that if we try and understand each other, we may even become friends.” I saw this on a website and have been pondering reading her works further, our world is not as big as it once used to be...
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
www.wine.cookappeal.com- About Us