its in my belly

Sugar high. This class was a blast and all the recipes turned out fantastic. I prepared the almond tart with blueberries and lemon sauce. The flaky, buttery crust put the art in tart.

This past Sunday I attended On the Lamb’s Violet Hour brunch gathering at Enid and Edgar Vintage. It was a lovely mix of dishes, people, cocktails and laughs. On the menu: crème fraîche quiche with parsley citrus salad, spring salad with herbs and goat cheese ball and avocado pound cake with assorted citrus and a rose crème fraîche. My taste buds were exploding after the first round of cocktails, an Aperol based fizzy thirst quencher served with a slice of blood orange. For more photos of the evening, click here.

Working with yeast! My cinnamon sticky buns didn’t turn out so hot, but the pizza I whipped up was epic.

Dinner at the Bazaar

The dirty martini was my favorite part of the meal, imagine that! The olive at the end literally bursts in your mouth, it’s some of that molecular gastronomy stuff. I like to call it magic.

Sausage with ginger and sage, served with toasted caraway seed mustard. I have a new found respect for sausage makers after this class. This process took a four hours and every step was more important than the next. The most important thing to be cautious of when making sausage is temperature, everything must be ICE cold, from the ingredients to the KitchenAid attachments. We used pork for this sausage and added Chinese 5 Spice for some flair. It was ground twice through two different die sizes to break down the meat. Once it was chilled, we stuffed and poached the sausage in Firestone DBA, which really added great flavor. After sauteing in butter and onions, we served with the mustard on brioche bread.

Lamb chop with white wine mint sauce and sweet potato puree with vanilla bean. The lamb shank was cut down to “french chop” style, still in tact seasoned with S&P, brushed with egg whites and dunked in freshly toasted hazelnuts. It was seared quickly and roasted about 12 minutes, each chop was cut individually and noticed that it was overdone about 2 minutes. The white wine mint sauce complemented both the chop and the sweet potato puree nicely. This will definitely be on the menu next weekend.