Finally we got to our main course: a slow cooked, moist heat method (Braised) Chicken Legs. This method of cooking made them very tender and tasty. 08/11
We finished it with a dap of the Basil Compound Butter, that slowly melded in
Next course was a warm Carrot Puree Soup. I didn't use to like soups until I started making my own in Culinary School. We use only about 7-10% heavy cream and season the vegetables, mix in some broths, can be meat or vegetable broth and puree it. It tasted delicious and light.
As an entree we made a tossed salad with a light Veinnagrete dreshin and fresh organic crisp lettuce. 08/11
This is another Compound Butter I made. This specific one had fresh ground basil, fresh ground parsley, a bit of strained lime juice, salt, white pepper and a bit of dried basil.
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