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.
