This weekend I was working with Nancy Henley of Treehouse Kitchen, testing recipes for her upcoming season of cooking classes. Here are some shots:
Ricotta and lemon zest are mixed into doughnut batter, fried in peanut oil and then glazed with powdered sugar, olive oil and lemon juice glaze. The result was uber moist and flavourful inside with a crisp fried crust and a refreshingly lemony glaze. The olive oil added a really interesting, almost savoury depth to the sugary glaze. This recipe was based on one by Gloryhole Doughnuts.
Pictured here are lobster shells and mirepoix, prepared to be roasted for a stock and reduced for paella. I love how corporeal they look and smell as the sweet, nutty smell of their roasted shells quickly fills the room.
For a barbecue pork recipe, I prepared this asian inspired slaw – with cabbage, carrots, mint, cilantro, spices including freshly toasted cumin seed and mixed nuts.