Today, I took the bull by the horns. All weekend it was bugging me that I tried too hard to be nice and fair with the plating of our dish last Thursday, and the result was a plate I was not proud of, and in fact would never serve in my life. It's hard to compromise between four people on what to put where on the plate and have it look like a composed, well-planned plating scheme. I think that's where we failed. We can't all have our say. Too many ideas make for a big mess and a lack of cohesiveness. Today, I took charge... I helped delegate the work amongst our group, and in the final stages, I basically took over the plating of our dish. My group mates liked my ideas, and I'm glad they approved. I think our dish was one of the more "together" looking plates out of the class, and I was incredibly relieved to have proven that I don't suck at plating after all :)
As far as the other stuff I learned today, I tried a whole bunch of whole grains... from quinoa to black forbidden rice (really, it's purple), from Israeli cousous to black pearled barley, and so on. It was really a great experience because a lot of these are things I would never have thought to make on my own. I actually really loved most of the grains I tried! It just shows that there is a lot out there in the grain department outside of rice... and rice. I also partook in the shaping of some tortellinis! I had never done that before, and I thought it was all kinds of fun! I really love pasta, and it was great to get my hands in it and learn something new.
Forbidden Black Rice and Quinoa
Seared Chili Dusted Halibut with Pineapple Tomatillo Salsa, Forbidden Rice and Quinoa Salad, and Sauteed Green Beans and Baby Carrots
Seared Sea Scallops with Israeli Couscous and Black Pearl Barley Salad, Spinach, and Smoked Tomato and Caramelized Onion Coulis