Mirepoix, Pheasant, Marinated Tomatoes, Catering Craziness

Tri-tomato salad with balsamic, thai basil, cracked black pepper.
Tri-tomato salad with balsamic, thai basil, cracked black pepper.

      As I mentioned previously, this week we did a great marinated tri-tomato salad . Tomatoes were tossed with fresh thai basil, balsamic, olive oil, plenty of cracked black pepper and a dash of sea salt. Maybe it’s because I’m a tomato fiend but this simple dish is one of my all-time favourites. It’s also handy if you have leftovers, as it can be added to pasta, pesto or chopped into a wicked bruschetta.

Pheasant a la Lyonnaise
Pheasant a la Lyonnaise

           Last week I was dying to share this but didn’t get around to it. Ken cooked off this beautiful batch of pheasant in a sauce lyonnaise. Lots of onions and herbs permeate this rich pheasant jus.

Oven full of Mirepoix
Oven full of Mirepoix

        We have a contract to make meatballs for a customer, so today we made about 40ish pounds of turkey and veggie (lentil) meatballs. They both turned out delish but I was partial to the turkey ones. They were studded with chunks of mirepoix, hits of thyme and smoked paprika. Outside, a perfect caramelized crust formed to seal in the tender, flavourful turkey meat inside.

The last two days have been solidly hectic. On top of the meatballs, Ken and I spent a good portion of yesterday making around 500 lemon panna cottas. Panna cotta is a set Italian cream made with cream, sugar, sour cream and gelatin, and of course, lemon! So much lemon in fact, that I had to zest 160 and juice 80 by hand. Here’s a shot of said zesting and the final result:

Zesting 160 lemons
Zesting 160 lemons
Finished result: Lemon Panna Cotta
Finished result: Lemon Panna Cotta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s