Something magical happened overnight, wherein my brain utilized its sleep time to organize, consolidate, and refine some of the techniques I learned yesterday. As soon as class began this morning, I found myself miraculously able to cut perfect carrot squares! My baton, dice, julienne, and brunoise cuts were ten billion times better than before. YAY!
We combined all of yesterday’s and this morning’s cut veggies with garlic, ginger, crushed red pepper, and brined cabbage in a batch of kimchee.
So, um, here’s the thing. I don’t like kimchee. It reminds me too much of sauerkraut, which happens to be my #1 most hated food in the world; beyond leafy greens, even! (I blame my dad for that—I can’t seem to un-remember the stench that constantly wafted from those cups of sauerkraut he so often ate while watching tv when I was young…) So, although it was fun to make, I couldn’t help but think “Ugh, I’m going to have to EAT some of this in a few days?”
But nope—Russell brought out an already-prepared batch right then and there! He dished out portions to each of us, and after a deep, solemn breath, I took my first bite. And you know what? I didn’t hate it! I can’t say I loved it, but I must admit it tasted fresher and brighter than any kimchee I’d reluctantly tasted in the past (AND it didn’t smell at all). In fact (dare I say it?), I almost think I could get used to the taste and texture—cabbage and all! I even ate the whole plate of it. Ahoy, good digestion!
Throughout the afternoon, we prepped zucchini slivers, a red pepper marinara, and some macadamia ricotta. Along with yesterday‘s pesto, we began building our lasagna.
Russell had us add some olive oil-rubbed spinach in there too, and I didn’t even bat an eye!
The garnishes I added to the top reflect the contents of the lasagna below. I love how the colors match the Italian flag!
My three-layer masterpiece! And it tasted GREAT. Even with the spinach!
We practiced mise en place (prepping all components before assembling) with our last dish of the day, a spicy nori-and-daikon handroll (which is a little like gigantic, freeform sushi).
We’d also blended up a chunky almond-chile sauce and dehydrated some curried cauliflower to include.
Russell demonstrated to us the method of assembly…
…and the proper rolling technique.
We then became architects of our own handrolls.
Let’s have a closer look…
So much colorful, crunchy veggie goodness all rolled up into one…well, roll.
The curried cauliflower was my favorite part.
THIS is what it looks like to eat FRESH!