Wednesday, April 22, 2009
Once again the powerful gravitational forces drew me to the culinary school for an incredible Mediterranean Cuisine lunch extravaganza! Or was it the invite from a friend to join her? Regardless, it was fantastic.
We both began with cigars. Yes, cigars. Filo cigars. (pronounced fee-low) You may recognize the other spelling Phyllo but they both mean: a flaky, tissue-thin layers of pastry used in baked desserts and appetizers. They were three phyllo pastries filled with feta cheese flavored with parsley, mint, and dill and served with a ‘special’ sauce typically used on Gyros. Total Yum!
Next was a huge bowl of Meadow Yogurt Soup. I wasn’t crazy about the name but the taste was incredible. This was a thick creamy soup, my favorite kind, with rice and mint, that proved to be too much; in quantity, so the to-go containers were used. This was also excellent the next day.
The main entrees were no disappointment. I choose the Steak with Blue Cheese Sauce. (duh, where can get a meal like this for $9.00) It was a large, maybe 8 oz. beef tenderloin cooked to perfection with a blue cheese sauce accompanied with a steamed artichoke and new red potatoes. It also became leftovers. I made a sliced tenderloin sandwich with horseradish on toasted onion ciabatta.
Mary, my culinary partner, had the Moroccan Fish Tagine.
A tajine or tagine (Arabic: طاجين, tˁaːdʒiːn) is a type of dish found in the North African cuisines of Morocco,which is named after the special pot in which it is cooked.
It was a spicy dish of Cod mixed with tomatoes, eggplant, and zucchini along with an array of spices. It was quite savory and one could almost imagine sitting in a café in Morocco while inhaling the compilation of spices that went into making this dish. Ok, maybe that’s a stretch, but it was very very good.
Only two more weeks of culinary school lunches before they break for the summer. I hope to return either this week or next and shall pass along my review. Enjoy!
Once again the powerful gravitational forces drew me to the culinary school for an incredible Mediterranean Cuisine lunch extravaganza! Or was it the invite from a friend to join her? Regardless, it was fantastic.
We both began with cigars. Yes, cigars. Filo cigars. (pronounced fee-low) You may recognize the other spelling Phyllo but they both mean: a flaky, tissue-thin layers of pastry used in baked desserts and appetizers. They were three phyllo pastries filled with feta cheese flavored with parsley, mint, and dill and served with a ‘special’ sauce typically used on Gyros. Total Yum!
Next was a huge bowl of Meadow Yogurt Soup. I wasn’t crazy about the name but the taste was incredible. This was a thick creamy soup, my favorite kind, with rice and mint, that proved to be too much; in quantity, so the to-go containers were used. This was also excellent the next day.
The main entrees were no disappointment. I choose the Steak with Blue Cheese Sauce. (duh, where can get a meal like this for $9.00) It was a large, maybe 8 oz. beef tenderloin cooked to perfection with a blue cheese sauce accompanied with a steamed artichoke and new red potatoes. It also became leftovers. I made a sliced tenderloin sandwich with horseradish on toasted onion ciabatta.
Mary, my culinary partner, had the Moroccan Fish Tagine.
A tajine or tagine (Arabic: طاجين, tˁaːdʒiːn) is a type of dish found in the North African cuisines of Morocco,which is named after the special pot in which it is cooked.
It was a spicy dish of Cod mixed with tomatoes, eggplant, and zucchini along with an array of spices. It was quite savory and one could almost imagine sitting in a café in Morocco while inhaling the compilation of spices that went into making this dish. Ok, maybe that’s a stretch, but it was very very good.
Only two more weeks of culinary school lunches before they break for the summer. I hope to return either this week or next and shall pass along my review. Enjoy!
