Grains and Pastas
Today in lab we worked on a couple of different grains and pasta dishes. first we made a rice pilaf, but instead of rice we used pearled barley. this was a bit strange because, honestly, i’ve never had barley outside of beef and barley soup. i really enjoyed the texture in the dish and the mushrooms and onions went quite well also. we also made risotto, which happens to be one of my favorite dishes in the world; espcially when there are mushrooms in it, it makes my stomach smile. we actually made our own pasta dough and rolled it out, and i find that process to be highly entertaining. Chef Backus -Foster advised cutting the dough when it got longer, but thats what entertains me, seeing how long i can make the dough without messing up. after the pasta we made spaetzel and gnocchi, both of which i like but hate making . probably more gnocchi than the spaetzel though. all in all for the fourth week of lab i have yet to be dissapointed.
