Garden salmon spaghetti and coconut panna cotta

06 October 2014

Garden salmon spaghetti

Great plating today with equally good flavor in this dish. With kale and spinach our green, we have tomators and salmon as the red. The dish has walnuts and alfredo sauce with black pepper and chipotle to add some heat. Each item in this dish adds freshness to the dish and sprinkles of spicy every now and then.

Coconut panna cotta

coconut milk, heavy whipping cream, sugar and gelatin in the white layer, mango juice and gelatin in the yellow layer, embedded with mango chunks, kiwi slices and passion fruit pulp.

Ground lamb pastitsio

30 September 2014

Ground lamb pastitsio

I could not remember the name of this dish and had to research it for a bit. According to wiki this is a baked pasta dish with typically ground beef and bechamel sauce. Luckily, our chef is more adventurous with the meat selection and worked with lamb instead. This was like a mac and cheese meets meatloaf kind of creation.

Three way cauliflower flounder

29 September 2014

Three way cauliflower flounder

These veggies, done three ways. Steamed, blanched and baked. My favorite of the three was probably the baked, with little singed bits of extra flavor. The flounder itself was not the greatest cut of fish, so it was lacking in body. The seasoning was good on the fish. This was served over mashed purple cauliflower. Pretty colors all around. I feel to recover the body the fish itself lacks would be to make this a gratin with cheesy mashed potato plus cauliflower, mixed with bits of fish.

Grilled eggplant couscous and key lime cheesecake

27 September 2014

Grilled eggplant couscous

This dish was lovely in its presentation. Very restaurant grade. Felt like there was an abundance paste on the eggplant. Texture wise the eggplant was done well, with a savory smokey paste. The eggplant is served with couscous and an outstanding veggie mix of tomatoes, bell pepper, green pepper, mushroom, and tofu.

Keylime cheesecake

These days I preslice my cakes to make serving easier. Cutting cakes while maintaining their form is quite some work. Key lime is so small and hard to work with *frowns*

Spinach paneer

24 September 2014

Spinach paneer

This dish felt so authentic with the mixture of spices and flavors. When I ate this I thought this was the best indian food I had in Indiana. This dish has a lot of ingredients seasoning wise, but has basically tomatoes, spinach, chickpeas, paneer. What made it great was most definitely the consistency and flavor. It was just the right thickness and dense in flavor. Simply amazing.

Butter basmati and balsamic strawberry

22 September 2014

Butter basmati

This dish is SO aromatic, but in a good way. Complex in the color assortment, but relatively easy to prepare. This dish contains fennel seeds, cashews, green onion, red onion, pineapple, pepper, star anise seed, and bay leaf.

Balsamic strawberry

strawberry, balsamic vinegar, sugar, passion fruit syrup, black pepper. weird combination in my opinion but delicious nonetheless.

Southwestern salad and roll cake

18 September 2014

Southwestern salad

Smoky and spicy with hints of sweet from the corn and sweet potatoes. This meal consists of red onions, corn, zucchini, sweet potato, tomatoes, and smoked sausage.

Roll cake

forgot to mention my attempt at roll cake. this is the second try.. the first one was unsuccessful.

Pesto egg noodles

17 September 2014

Pesto egg noodles

One of the most fragrant italian dishes I have had. This dish contains simple and fresh ingredients like olive oil, onions, basil, pinenut, garlic, black pepper, and tomatoes, topped off with cheese.