So I had planned to give you the lowdown of what I did this past week but I decided to screw that since I spent most of the day in the kitchen today doing what I’m in culinary school to do….Cook. I had to be at home all day because my work required me to be available via computer for any incoming leads on inquiries of Maui real estate. I figured since I had to be at home all day, I should spend it cooking. So I pulled out everything that I learned in the past few weeks. The menu; Chicken Roulade with demi-glace, Rosemary roasted red beets with a miso balsamic vinaigrette and baked Yukon Gold potatoes with a roasted garlic butter. Here are some pics of the process. Let me know what you think. Kudos to Chef Dean for his inspiration.
After an exhausting day in the kitchen and on my computer, sitting down to this dinner was pretty awesome. I had always been a relatively good cook but it seems like I’ve kicked it up several notches. The dinner was actually quite good. The demi-glace was the perfect foil to the slightly salty brined chicken. The balsamic vinegar and miso vinaigrette was perfectly balanced between the tartness of the vinegar and the sweetness of the miso. The roasted garlic put the baked potato over the top. Subtle, yet definitely letting you know it was there. On a scale from 1 to 10, I’d rate it a 9!