Demo #21, Stohrer, puff pastry

Chef made lightly saffroned mussel soup, veal chops and grand-mere garniture with jus, and Italian style strawberries with pistachio biscuits during demo today. The Italian style strawberries with pistachio biscuits dessert was fresh and creative, and I'll be making this one at home sometime. The strawberries are marinated in balsalmic vinegar and sugar and are plated on top of a pate sable sucree (biscuit) made with pistachios (or hazelnuts). It's also served with whipped cream containing basil and plated with a "deep fried" basil leaf. Chef taught us how to mimic deep fried herbs using the microwave.

For an afternoon snack, we headed to Stohrer to pick up a Reglieuse (like an eclair but shaped differently) and a millefeuille. We also stopped by our neighborhood markets to pick up some sandwich materials.

Today, I taught Quinn how to make puff pastry. We cleared the dining room table, made the dough, and completed 3 turns. While waiting for the dough to rest in the fridge, we started watching episodes of American Idol Season 8 (my favs are Kris Allen and Adam Lambert!).