Today we had our meal at the end of our day instead of in the middle of the day, since this was the same day we took our egg practical and when meal time came along our meats were still not at the stage to be finished off cooking after the brine period.
I have already shared this bit of information with you before: since I was so hungry at meal time I ended up eating all of my five eggs used and graded for my egg practical and with a loaded liver, really could not enjoy any of the tonight's menu that was so colorful and appetizing. At any rate I still got to taste all of it and remember what I will repeat in an empty stomach with more pleasure.
Here goes our today's 6 o'clock menu:
"vegan" Quinoa Salad
"refreshing" Cabbage Slaw with Vinaigrette dressing
"plain" Green Salad
"interesting" Corned Beef with Cooked Cabbage
Duck Pastrami
"always welcome" Herb Infused Extra Virging Olive Oil
"eehh..." Pain De Campagne
"unbeatable" Miche
As usual, Boris (our starter) did not fail to provide us with some very "oven burnt" tasty (even done in a conventional oven) and crunchy crusted bread.
The Pain De Campagne, in my opinion was a bit plain and flavorless.
Post Scriptum: The "oven burnt" taste comes from the fact that we steam our breads with a very hot sheet tray that is in the bottom of the very hot oven (550 degrees) with 1 cup of water as we throw the bread in it. This gives it the extra crunch in the crust and the caramel dark color and taste.
Maillard Reaction: Carbohidrates in contact with water in very hot heat.
Mixed Greens with a simple vinaigrette. Not much to say about this salad. Nothing to special.
Corned Beef with cooked Cabbage (left) and Duck Pastrami (right). Both these Brine Meats were delicious. I was able to enjoy a piece of the corned beef on a later date, chilled, right out of the cooler, when I was in a hurry and had no time to warm it up.
It was still delicious even cold, when flavors are usually masked and become to quiet.
Quinoa Salad with onions, cucumber, tomatoes, yellow, green and red bell peppers. Chilled quinoa salads are not as tasty as warm ones with warm vegetables.
It tasted healthy, to healthy, as if I had bought it from a cooler in a "green vegan" store, with green meditating outlined yogis drawn on the glass window. Over what I can enjoy.
Red Cabbage Slaw seasoned with vinaigrette. I must say that this was my favorite dish of the night: A nice crunchy, tasty salad with a very light and citric dressing. I much preferred this dressing over a mayo based one.
No comments:
Post a Comment