Some food I've made lately...




This was an experiment for Food Science class. I made fettucine noodles from chicken consomme and agar agar. Then tested how they held up in various sauces. To be honest, they had a plasticy feel, but they tasted really good. Here is the agar fettucine with broccoli and butter.



Agar fettucine alfredo.




Agar fettucine in broccoli soup.




Practicing fruit garnish cuts for Garde Manger class




An apple bird wing for Garde Manger.





A cheese platter for Garde Manger. Up in the left corner is fresh mozzarell balls, the brown chunks are candied walnuts I made. To the right of that is some pears poached in red wine and topped with a yogurt/herb cheese that I made. The long curvy line is a mozzarella roulade. Fresh mozzarella (yes, I made that) rolled up with prosciutto and basil leaves.

 

A cheese souffle!

Flounder vin blanc with rissole potatoes and mixed baby greens. I made this one at home just for fun :)



Here is the fresh mozzarella the day I made it, wrapped up and ready for storage till next week's cheese platter.



Fresh ricotta cheese. Yummy.

Lamb loin with pan sauce and cherry confit, goat cheese and potato custard, and broccoli almondine.

Pan seared trout with rice pilaf, broccoli, and roasted red pepper coulis.

Lamb rack with mustard sauce, haricot verts, pureed parsnip, and sauce.

Rabbit braise.

Lamb Navarin with tourned root vegetables and peas.

And my favorite... Grilled quail with honey balsamic glaze, and beet corn and goat cheese salad, dressed with lime vinaigrette and garnished with arugula.