Second Day @ 105 Degrees

As the napa cabbage had not arrived for our Kimchee recipe, today we made a Beet Ravioli with Pistachio Pesto, Macadamia Ricotta and Thyme Cream, topped with microgreens.  We also prepared enough ingredients to be used in tomorrow's recipe - stay tuned! The beetroot was finely sliced on the mandoline, placed on parchment paper and lightly salted and oiled to soften.  After preparing the pesto and macadamia ricotta, the beets were trimmed to squares for assembly.  The creative process in making these was wonderful and confirms that this is the sort of raw food I would like to make.  Fresh, seasonal, modern cuisine.

Salting and oiling the beets

Assembling the Ravioli

The finished dish!  It was delicious.

IN TRAINING : First Day @ 105 Degrees

The Level 1, Fundamentals of Raw Cuisine started today at the 105 Degrees Academy in Oklahoma City.  There are seven of us that have come here to train under the tutelage of Russell James who hails from the UK.

The first week's title is called "Plant".  We were given our trusty Misono Japanese chef knife and paring knife and started on knife skills.  Using carrots and yellow capsicum, we cut the vegetables into batons, julienne, brunoise and chiffonade.  With the vegetable pieces we cut, tomorrow we will be starting on making Kimchee.

Kimchee Dumplings with Sesame Foam

At lunchtime we all ate on the deck of the 105 Degrees restaurant and I shared a couple of dishes with one of my classmates. An entree of Kimchee Dumplings with Sesame Foam and Portobello Mushroom on bread with Coleslaw and Kale Chips.

    Portobello Mushroom on bread with Coleslaw & Kale Chips