1. Blackberry Yogurt Soup
2. Cured Salmon BLT
3. Chips Vegetables – Parsnips, potato, carrots, beets
4. Reuben Sandwich
5. Duck Prosciutto with balsamic glaze and fig jam
6. Southwestern Turkey wrap
DAY 2
1. Chilled Roasted Tomato Soup with Basil Crème Fraiche and Parmesan Tuile
2. Lamb Pita
3. Vada Pav
4. Croque Madame
5. Club Sandwich
Personal Observations
This week was quite tasty. For the salmon blt we didnt have cured salmon like the recipe calls for but we did have smoked salmon so we used that. Also instead of plain mayonnaise i made a heavy herb and lemon aioli to lighten the whole sandwich up. The Pastrami cant sit in hot liquid too long because even though it is in liquid it can tighten up and become very dry and not tender. I made potato chips with a spicy seasoning to go with both sandwiches.
Chefs Critiques
Cured Salmon BLT was correctly prepared. Textures were abundant from the toasted crunch of the rye bread to the crunchy bacon. Combination of the smoked salmon and the crisp bacon provided good flavor components along with the lettuce and tomato. Nicely presented.
Hot Pastrami had great flavor profiles from the pastrami but also from the toasted rye bread. Pastrami sat in water too long which gave it a shriveled appearance. Not hot sandwich with nice tangy mustard.
Veggie Chips had nice flavors and potato were crisp and had just the right amount of salt. Carrots never really crisped and turnips were dark brown. Be careful with oil temps.
2. Cured Salmon BLT
3. Chips Vegetables – Parsnips, potato, carrots, beets
4. Reuben Sandwich
5. Duck Prosciutto with balsamic glaze and fig jam
6. Southwestern Turkey wrap
DAY 2
1. Chilled Roasted Tomato Soup with Basil Crème Fraiche and Parmesan Tuile
2. Lamb Pita
3. Vada Pav
4. Croque Madame
5. Club Sandwich
Personal Observations
This week was quite tasty. For the salmon blt we didnt have cured salmon like the recipe calls for but we did have smoked salmon so we used that. Also instead of plain mayonnaise i made a heavy herb and lemon aioli to lighten the whole sandwich up. The Pastrami cant sit in hot liquid too long because even though it is in liquid it can tighten up and become very dry and not tender. I made potato chips with a spicy seasoning to go with both sandwiches.
Chefs Critiques
Cured Salmon BLT was correctly prepared. Textures were abundant from the toasted crunch of the rye bread to the crunchy bacon. Combination of the smoked salmon and the crisp bacon provided good flavor components along with the lettuce and tomato. Nicely presented.
Hot Pastrami had great flavor profiles from the pastrami but also from the toasted rye bread. Pastrami sat in water too long which gave it a shriveled appearance. Not hot sandwich with nice tangy mustard.
Veggie Chips had nice flavors and potato were crisp and had just the right amount of salt. Carrots never really crisped and turnips were dark brown. Be careful with oil temps.