Culinary Lab Week 3

Hey everyone,

So within my Culinary Training at George Brown College we do a variety of different labs each week desserts and skills. This week we did a mushroom terrine with a velouté to help it set since there wasn't enough time for use of a protein.  The presentation design on the plate was out of carrot, leeks and red onion, as you can see I've included a picture. I'm extremely happy with the outcome and my design considering I'm no artist on paper! A terrine can be made out of a variety of things and typically includes a protein, like liver. I don't think I would make this particular mushroom terrine again however, I would certainly like to experiment with some different proteins and ideas! The stock didn't start off as a very flavourful one so I would like to begin with a more flavourful better quality for the gelatine liquid and that would help! If anyone has any questions, I'm free to answer them :) Enjoy your weekend with good wine, great company & even better food!

I'm Back!

Hey Everyone!
Sorry I've been out of the blogging world for a while, I've been ill, but I'm back and in full swing! In the upcoming weeks you can expect new more exciting posts! Thank you to all who are loyal to reading my blog I truly appreciate it :) Now go enjoy, great food, good wine, and even better company, Cheers!