To finish we offered this Meyer lemon skillet cake with Meyer lemon curd, grilled Strawberrys with truffle honey, garnish with Chef's Garden Mico Citrus Herbs, and Vanilla infused Sea Salt.
As a traditional amuse it was a Grilled Lamb Loin with Curry Cauliflower Fregola Sarda Cous-Cous, English Peas, Raisons, and Fried Capers drizzled with Chervil Oil and Fleur de Sel.
The cous-cous worked out well, I warmed the pre-cooked cous-cous with butter, puree of cauliflower that already had curry madras, english peas, and our house blend pizza cheese. The texture was suprisingly light, yet had great cauliflower flavor with sublte curry background. The addition of raisons and capers seemed almost cliche, but worked well.
3 comments:
Look at that skillet cake all dressed up! what a great use of the recipe, I love it! How did you make it so small? Individual molds, or stamped with a ring cutter?
PS... if you want, I posted many of the recipes that worked well for me in a professional kitchen on my old blog, www.phatduck.blogspot.com. Just dig through the archives.
Thanks for sharing recipies, it's great when you can find something you know will work. As for the skillet cake i used a ring mold, but i saved the scraps, diced them up mixed with some curd and whip cream, served it in individual spoons and called it a lemon bread pudding. It turned out so well i couldn't bear to throw any away
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