Italy Week - The Rest

I am behind with this post!  I'll try and catch you up.

This picture is of our Italy menu development project.  Pasta stuffed with ricotta and spinach in a roasted pepper and tomato coulee.  Josh and I were kitchen buddies this week and it was a pretty fun week.  Sure, we got our arses handed to us on restaurant day - the chefs way to bring us back to earth after exams, but much fun was had too.   

This was our main of roasted game hen with fennel, parsnip gratin, sausage tournedo and sun-dried tomato artisan pasta. 

The gratin was a combination of sliced parsnip and fennel layered with parmesan cheese, cream and Pernod.  We served the roasted breast of the game hen with a mushroom infused reduction and used the thigh meat for a sausage stuffing, with roasted fennel seed and pine nuts, raisins, pancetta and bread crumbs, wrapped in kale. 

Lastly, and certainly the most humorous, was Josh's foccacia cracker.  I'm not sure what happened during the bread making process here, but the end result resembled something very similar to year old gingerbread.  If I hadn't seen it come together in the kitchen, I'd believe it came out of a time capsule - from the 80's.  We almost required a diamond cutter to get through it and you could hear people crunching on it from halfway across the kitchens.  Much laughter was had and possibly a couple of cracked teeth.  Ahh - the best part of the week!  

Comments

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