Today, when we walked into class, Haylee had presents waiting for us: “textbooks”! We got The Flavor Bible and What To Drink With What You Eat. The former is an encyclopedia of ingredients and dishes and what flavors, seasonings, and accompaniments go best with each. The latter is the same idea, but with drinks! Very cool books.
We planted an assortment of microgreens to harvest and use later in the month.
We started some simplified “caramelized” onions, similar to those we made for the pizza in Level I.
What you see below will become nacho cheese crumbles. If you’re wondering, there was a small hole in the middle of the nonstick sheet, so there WAS a purpose to spreading it into this shape!
This here is (wait for it) pistachio-macadamia-coconut butter. Wowie.
The coconut-miso butter below will harden in the fridge overnight.
There was lots of prep today, as you can tell, but we did complete one dish. Remember those crazy coconut wrappers I made yesterday? They’d finished drying.
I think the dots turned out best, so I decided to use that portion in my wrap.
An excellent assortment of veggies went inside.
All wrapped up and ready to go!
Mine contained butter lettuce; julienned carrot, red bell pepper, and mango; enoki mushrooms; sliced avocado; and a touch of cilantro.
We served them with a pineapple-chile dipping sauce.
I think my wrapper turned out pretty cool-looking.
Another colorful, delicious, and healthy dinner!