Maccheroni Alla Guittara Al Ragu D'Anatra

Ok, I'll give you the translation for this dish. It is Italian of course. This awesome pasta dish is made with homemade pasta and a duck ragu.

Making homemade pasta is a lot of fun. The taste can't be beat and it's a wonder why people don't do it more often as time permits. Homemade pasta is made with eggs, water and flour. It can also be made without the use of eggs if you don't desire a rich pasta.

I never worked with duck but after this course in learning how to make it in this dish, it definitely has changed my mind. The duck meat is quickly sauteed and then braised in the oven. After the duck has been cooked, the meat is taken off the bones and added back to the braised sauce. The sauce and meat boil until most of the liquid has absorbed. The meat is placed on top of the fresh cooked pasta and garnished with fresh parmigiano reggiano.

Fried Goujonettes of Sole with Hazelnut Crust

This is a fancy French version of fish sticks. (A lot tastier than frozen fish sticks) The sole fillet fish were cut on a diagonal and then dipped into seasoned flour, then beaten egg and lastly in the hazelnut crust mixture. The fish was deep friend until golden brown and served with a homemade mayonnaise that was a little tricky for me to make, but as you can see the end result worked out just fine.

Blanquette De Veau

Blanquette De Veau is a classic French dish made with veal. The veal is cooked in veal stock, until fork tender. A medium roux is made and some of the veal stock liquid is added to make the sauce. The sauce is strained and finished with heavy cream, lemon juice , salt and pepper. This is not a favorite of mine but for those who love veal you may enjoy this kind of dish.

Shrimp Cakes with Andouille Sausage & Tomato Cream

These shrimp cakes can be pan fried. When I made these cake, I rolled into a thickness to great to finish on top of the stove. To complete the cooking so that they were completely done, I was instructed by our chef instructor to finish cooking in a moderate oven.

To accompany the cakes, a tomato cream sauce was created as seen opposite of the cakes in this picture. A stock was made with the shrimp shells for this sauce. Heavy cream with brandy and other addtional ingredients finish this appetizer.

Southwest Squash Soup

For this recipe to add a more intense flavor of this soup, the butternut squash was split in half, roasted and drizzled with olive oil. This is a vegetarian based dish finished with a splash of light cream, toasted pumpkin seeds, chopped cilantro and pumpkin oil.

Grilled Chicken Burgers with Tomato Ginger Chutney

The savory pictures posted for this blog are all from the savory component of my Pastry Program course.....This was a big hit that I will definitely make at home.

Everything is made from scratch with this recipe. Fresh chicken breast and thigh meat were grinded through a KitchenAid attachment. The meat was seasoned with various ingredients.

The mini-hamburger dough buns were created and risen while the chicken burgers were being made. A delicious tomato, ginger chutney completes the sweet, salty combination of this mini burger. Very tasty!!

Plunged Shrimp with Chili Mojo

• 

With savory food, everything is about presentation, presentation, presentation! Here is a simple appetizer of shrimp that has been grilled and presented in individually wrapped Boston bibb lettuce. The shrimp were marinated in a simple marinade of lime juice, fresh parsley and cilantro, garlic, oregano and a dash of smoky chipolte sauce. Fresh chives were added at the end as and extra garnish. Really tasty shrimp dish and easy to prepare.