New dishes made this christmas. Finally.

Sorry its been a while since i last posted.
Yup, I went home to Vancouver for christmas and new years and made food for my family.
So these are dishes that are influenced by my new techniques learned at my culinary school.
Culinary school has been incredible. Amazing professors- who appear on japanese television almost everyweek. All my profs are people to look up to. They are strict and obviously are nothing like crappy food network hosts. They all compare to iron chefs to me (not Iron Chef America- not too impressed by most).
Anyways :

Dover Sole meuniere with a beurre noisette sauce (browned butter with capers brown mushrooms) buttered potatoes and a spinich italian parsley (salsa verde)























Crab Cakes (shrimp, whitefish paste, crab, herbs, shallot) with a sauce americaine (shrimp bisque sauce) and a shallot cream sauce Topped w/ fried salami.





















A Crisp butter-fried homemade gnocchi with a pesto genovese sauce and bacon powder and bacon bits.

Grilled Shrimp Leg Salad Pea Sprout and Arugula Homemade Rasberry Vinagrette salad topped with Bonito

Before School

Deconsructed Vietnam style Green Papaya Salad Siracha sauce and Lime Basil Mint Aioli

Before School

Spinich Spanakopita (Greek phyllo pie with feta and ricotta) with tzatziki puree

before school

Light Carbonara (of course w pancetta) and Pesto

Before School

Shrimp Tortellini in Americaine Sauce(shrimp based tomato sauce)

Before School

Lemon Poached Shrimp with Shiso seeds and Balsamic dip

I havent posted in a while. Sorry. Ive been really busy with Culinary school and adjusting to Japan.
I want to post some dishes I made before I left for Japan(before Culinary School).

And Sooner or later new dishes while attending school using fresh ingredients from my area.

Lager Poached Tiger Shrimp with a Five-Spice garlic stems White-Wine Butter Reduction sauce

Lager Poached Tiger Shrimp with a Five-Spice garlic stems White-Wine Butter Reduction sauce
I spelled Gremolata wrong on the picture.

I am very intrigued by the rising modern cuisine known as "Global Cuisine". A single dish incorporating many ingredients, flavors, and techniques from different parts of the world. This type of cuisine has potential for completely original ideas and flavor combinations. I have been cooking years before I started any other mediums.

Some Ingredients in this Dish:
-Canadian Black Tiger Shrimp / maple syrup
-Lager from Germany
-Chinese Five Spice (cinnamon, star anise, cloves, fennel seed, Ginger Root) / Garlic Stems
-Italian White Wine/ Parmesan Reggiano / Gremolata
-Japanese Enoki Mushrooms/ Blue Crab Broth used in japanese and korean cuisine

Bacon and Chicken Thigh Pasta Garnished with Korean Seaweed & Aonori

Aonori (Green Laver)--- the green garnish seaweed in picture.
Korean Seaweed-- salted and oiled when purchased. Black and finely cut in the picture.

Homemade Garlic-Gnocchi in a Butter-Bouillon-Chilli Sauce with Spinich and Enoki Mushrooms

Sorry this picture is horrible!

Handmade Fettucini tossed with Garlic White Wine Reduction Chicken Loin Sauce, Zuchinis, Roasted Red Paprika & Tomatos.

Organic Garlic from Okanagan.