RULES/PLAYERS: (See previous entry)
- Striped Bass
- Stone Fruit (plums, peaches, nectarines, apricots)
- Poussin (a small fowl)
- Nuts (any kind)
- Appetizer: Thai-style coconut soup with Poussin, eggplant, and scallions garnished with fried basil leaves
- Entree: Grilled stripe bass topped with macerated red plums and port wine reduction sauce served over Israeli couscous in a mint-pistachio pesto sauce
When we were given the ingredients my partner and I scratched our heads for a minute… what a strange combination of foods right? After running through many possibilities we were both excited about our final menu. The appetizer was my partner’s vision and the entree was mine. Both were beautifully plated and got great reviews from students and the chef. The grilled striped bass was actually quite a healthy dish in the end. It was not low in fat (there was a generous amount of mint-pistachio pesto on the couscous) but it was healthy fat since I used extra virgin olive oil and the fish provides omega 3 fatty acids. I loved how all of the flavors went together. Logically mint goes with stone fruit… and from there it followed that I would make a mint pesto. The delicate flavors of mint, couscous, and stone fruits were the perfect compliment to the flaky, white striped bass. Plus the colors were beautiful on a plate… deep red plums, white fish with crispy brown grilled marks, bright green pesto and burgundy port reduction. Matt and I enjoyed the leftovers for dinner that night and there were clean plates all around. I’m actually liking this “market basket” challenge. We all thought the chef was crazy when she said we would.
Next is our final practical exam! The rules will be a little different from above. We will work alone, having two hours to produce one plated entree. There will only be one mystery ingredient and it will be a protein. Wish me luck!