Third Day @ 105 Degrees

The third day started with some more knife skills on carrots and an onion to add to the Kimchee mix.  We were also introduced to an expensive machine called the 'turning slicer', which turns a daikon radish (or other hard vegetables) into paper thin sheets.  These sheets were to be incorporated into the Spicy Tuber Handrolls we were making today.  We also julienned beet, carrot and cucumber on the mandoline and prepared a tray of dehydrated curried cauliflower florets.  A piquant almond and chilli dipping sauce was made and finally a nori sheet was rolled to fill with the vegetables.  A fresh and tasty lunch dish.

Preparing ingredients for the Spicy Tuber Handroll
















The finished handrolls

We also prepared the cabbage to be made into Kimchee tomorrow.  I tried some Kimchee that was bottled in March this year and it was a lot tastier than sauerkraut.


Our final dish of the day was Heirloom Lasagne with macadamia ricotta, pistachio pesto and red pepper marinara.  The zucchini pasta was marinated in olive oil and pepper first.

Macadamia ricotta layer 

Red pepper marinara and wilted spinach layers

First stack assembled

The final lasagne!

The class lasagnes!