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- Joined Jun 12, 2009
Hello!
I recently received homework back for a Meal Planning exercise and received a good great but I got feedback that my entree should include a sauce. I've been racking my mind on what I could do to sharpen this meal to make it more balanced and really build upon flavors. I would love to get feedback, thoughts, ideas on my menu. So here goes!
First Course:
Roasted Beet Salad with Arugula, Pistachios, Bleu Cheese and Balsamic Vinaigrette.
The instructor suggested I add Beet oil which I thought was a GREAT idea!
Second Course:
Pan Seared Wild Alaskan Salmon with Coarse Black Pepper and Pickled Vegetables served with Wild and Long Grain Salad.
The grain salad is a school recipe that had a somewhat sweet, lighter taste to it which I felt would compliment the density of the salmon.
Thinking of a sauce to complement the pickled vegetables which will be tart and possilbly a bit sweet from the veggies is really stumping me. I don't think I'd want to add a sauce that overpowers or loses the vegetables. I thought of perhaps a light white wine reduction sauce with a hint of lemon and stock maybe?
Third Course:
Baked Stuffed Apples with rum soaked raisins and walnuts.
It was suggested I had a dollop of whipped cream and a sauce like pomegrante or cranberry. I like the idea of doing that.
I just don't know how streamlined I feel this menu is. I really like the salad and I think the entree (2nd course) has some potential. Maybe I should nix the pickled vegetables and go with something else like roasted vegetables such as carrot, parsnip, brussel sprouts, etc. . . .
I recently received homework back for a Meal Planning exercise and received a good great but I got feedback that my entree should include a sauce. I've been racking my mind on what I could do to sharpen this meal to make it more balanced and really build upon flavors. I would love to get feedback, thoughts, ideas on my menu. So here goes!
First Course:
Roasted Beet Salad with Arugula, Pistachios, Bleu Cheese and Balsamic Vinaigrette.
The instructor suggested I add Beet oil which I thought was a GREAT idea!
Second Course:
Pan Seared Wild Alaskan Salmon with Coarse Black Pepper and Pickled Vegetables served with Wild and Long Grain Salad.
The grain salad is a school recipe that had a somewhat sweet, lighter taste to it which I felt would compliment the density of the salmon.
Thinking of a sauce to complement the pickled vegetables which will be tart and possilbly a bit sweet from the veggies is really stumping me. I don't think I'd want to add a sauce that overpowers or loses the vegetables. I thought of perhaps a light white wine reduction sauce with a hint of lemon and stock maybe?
Third Course:
Baked Stuffed Apples with rum soaked raisins and walnuts.
It was suggested I had a dollop of whipped cream and a sauce like pomegrante or cranberry. I like the idea of doing that.
I just don't know how streamlined I feel this menu is. I really like the salad and I think the entree (2nd course) has some potential. Maybe I should nix the pickled vegetables and go with something else like roasted vegetables such as carrot, parsnip, brussel sprouts, etc. . . .
