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Wednesday, February 24, 2016

Week 6: Veg Cuts

Yep, more vegetable cuts. This time we did a tourne with zucchini to mix it up.

Saute for the main dish







For our second round of vegetable cuts, I got creative :)

It's kind of like a Rorschach Test. What do you see?

Posted by Unknown at 10:23 PM
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Labels: Culinary Class

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Blog Archive

  • ▼  2016 (63)
    • ►  December (1)
    • ►  May (9)
    • ►  April (18)
    • ►  March (13)
    • ▼  February (18)
      • Chilean Sea Bass and Aloo Gobi
      • Sous Vide Salmon with Dill Sauce
      • Week 6: Veg Cuts
      • Week 6: Pan-Fried Tilapia, Spaghetti Squash, Au Gr...
      • Week 6: Breaded eggplant, Risotto, Tourne Zucchini
      • Week 6: Clam chowder
      • Week 5: Poached Salmon, Scalloped Potatoes, Asparagus
      • Week 4: Chicken Fricassee
      • Week 4: Chicken Fricassee, Cheddar Leek Soup, Rice...
      • Week 4: Cheddar Leek Soup
      • Week 4: Fettucine Alfredo
      • Week 3: Cheese Ravioli
      • Week 3: Grilled Chicken
      • Week 3: Veg Cuts and Roux
      • Week 2, Chicken with pan fried potatoes and bell p...
      • Week 2: Veg Cuts
      • Bacon Ravioli
      • Culinary Class! (Expectations and goals)
    • ►  January (4)
  • ►  2015 (3)
    • ►  December (1)
    • ►  March (2)
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