Quote (ReturnFormer @ Oct 31 2013 03:54pm)
i made two things today. first was just a quick antipasto. the other chef walked in with a couple tomatoes from the bushes he planted outside, so i figured that would be a good thing to try out the tarragon oil i made for the second dish. i took one, sliced it, salted it, topped with a bit of mozzarella and a touch of pepper then broiled them. plated and drizzled with the oil. for some reason it doesnt look so vibrant on the plate, and it spread out a lot instead of staying in one place, but in the bottle the oil is a nice vibrant green. (ill take a pic of that tomorrow.) was tasty, though.
http://i962.photobucket.com/albums/ae109/returnformer/tomatoapp_zps991f6c21.jpg
looks a bit meh, but meh. was spur of the moment, hadnt planned on it. there was something else i was going to do, but that didnt work out, ill have to do it another time.
the main project for the day was a chicken roulade stuffed with beef and sauteed onions mushrooms and red pepper, seasoned with tarragon, marjoram, s/p, cumin, coriander. the stuffing came out great, although the chicken was a little dry in the end. probably overcooked it, ill try doing it a bit less next time. also, ill try brining the chicken first. served with pan roasted tomatoes on the vine, frisee, the tarragon oil and a soy sauce based sauce.
http://i962.photobucket.com/albums/ae109/returnformer/roulade_zpscf99ed94.jpg
aren't tomato vines toxic?
I know they can be eaten in small amounts. it just seems a little odd in a restaurant.
This post was edited by NatureNames on Nov 2 2013 08:04pm