Wednesday, October 25, 2006

Day 15 PCA II – Let’s eat the fluffy white thing! Lamb Day has arrived.

Today we cooked lamb. We did two braised dishes, Lamb Shank Provencal (a garnish of sautéed onions, diced tomatoes, garlic and balsamic vinegar.) I wish I had my camera because it was a very lovely dish. Our other dish was Lamb Daube with Pappardelle (a shape of pasta).

The night went by relatively quickly. A lot of time was spent waiting for our meat to braise. We got it all done within 2 hours, but for meat to properly braise it should have gone for a couple of hours more.

This week we are also getting ready for our big buffet on Thursday. It’s a TexMex cuisine theme which makes me question why we’re doing Macaroni and Cheese, Hush Puppies and Onion Rings. We’ve decided to add homemade tortillas and churo’s. Now if only we can tell them to omit the country themed food.

Not much to report tonight so it’s a short read for you. However, someone wanted the recipes for the Dim Sum we did a few nights back. It’s a lot of stuff to type up on here so let me know your email address and I’ll email them to you. But don’t post your email addresses in the comment lines or you’ll get a lot of spam.

Until Tomorrow!...


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