A small group of us toured the farmer's market in Boulder with our chef one evening where we were introduced to gorgeous peppers, beets, squashes, beans, and the sexiest tomatoes I have ever laid eyes on! I promptly purchased a fresh bunch of sweet basil to make a margherita pizza for dinner. Delicious!
It's hard to believe we are more than half way through the program. This block has really flown by. We have already had our midterms and midterm practical, which were, thankfully, much less stressful than previous practicals. I think I am becoming more confident in my abilities, although I am by no means proficient. The practical was interesting in that the ingredients were not revealed to us until the day before. There is no recipe to follow. Each person makes what they deem the best representation of their skill and creativity at this point. We were given shrimp and bass and a variety of summer produce from which we were to execute an appetizer and an entree.
For the appetizer, I made a chilled butternut and yellow squash soup garnished with a sautéed squash blossom. My entree was a seasoned, sautéed, skin-on bass filet with a tomato coulis and basil herb oil accompanied by summer squash stuffed with creamy polenta, shrimp, squash, and summer corn kernels. Even though I was docked points for not presenting the skin side up, I thought we all made beautiful and unique dishes.
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| One Sexy Tomato |
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| Chilled Squash Soup with Squash Blossom |
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| Sauteed Bass with stuffed Squash |
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| German Bratworst with picked onion and sauerkraut |
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| Russian Borscht with pickled beet chip |
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