Why am I packing two days into one post? Well, it feels like I have less than usual to show you. We’re working a lot this week on a couple class projects, which I can’t say much about until a later time, so our finished dishes have been few and far between.
We did start some infused oil, though. Mine’s a curry oil. (Sound familiar?)
We’ve also got several batches of nut cheese fermenting.
For dinner last night, I made myself an impromptu bowl of sesame noodles.
I included kelp noodles, red pepper, carrots, slighty marinated mushrooms, cashews, sesame seeds, and cilantro. The sauce was a hodgepodge of almond butter, coconut aminos, sesame oil, lime juice, garlic, ginger, and more.
Today, we did get to complete one full dish.
We made tart crusts and whipped up a batch of a mascarpone-like raw cheese.
The end result? Raw strawberry mascarpone tartlets!
We made a quick strawberry sauce with which to decorate our plates.
It’s not exactly strawberry season, but that doesn’t mean this wasn’t a refreshing dessert.
The nutty crust is a great complement to the sweet, creamy filling.
For my second plating, I utilized a balsamic vinegar reduction we’d made yesterday.
Pretty wild, eh? Haylee really liked this plating.
The way I lay the strawberries on this rectangular tart reminds me a little of my open-faced chocolate strawberry sandwich.
The tangy mascarpone has an almost cheesecake-like flavor, rendering the strawberry topping all the more taste-tastic.
Let’s just say…I’m glad we made two servings.