Appetiser: Celeriac Latkes (potato cake) with Smoked Salmon and a Wasabi-Sour Cream Dressing
Main: Gnocchi with Meat Sauce
Dessert: Baked Alaska
Cooking Highlights
Main change for this evening was that the Guest Judge took his turn to cook :)
We've been taught in school not to judge a book by its cover - the same justice should perhaps go to this wrinkly, rough-skinned veggie, which may probably scare some people off as it is not particularly sexy to look at - the Celeriac.
It has a strong celery-like taste - no surprises there as it is just like its more famous relative (the celery) except it's the root crop version! Both are crunchy but have different textures, with the celeriac looking a bit more like a potato when sliced. A celeriac can be treated just like any root veggies - boiled, mashed, grated, served raw, in soups, or in a tasty treat in the form of crispy shallow-fried cakes.
I
palmistry, anyone?
fresh eggs
something about how a baked alaska is made here
and how to make gnocchi here
No comments:
Post a Comment