At serving time they were placed on a layer of tomato sauce with ginger (prepared in advance by the

Last Saturday I was lucky enough cabinets direct to be invited to a nice culinary workshop in Caen, Normandy to discover the beef. And as luck would have it, the theme was ... Asian cuisine! We were about twenty, one from the world of the pen, the other world of the kitchen (I'm halfway between the two ^ ^) Yes, but not just any we had the privilege working with leaders in the region, including a star! We formed four groups around Nathalie Jeanneau (chef at the ICEP Caen), Carolina Vignaud cabinets direct (Taste Sauvage Saint-Lô), Olivier Briand (Gibus Caen) and Stéphane Carbone (Stéphane Carbone in Caen ). I admit that I was both excited as a chip and hyper intimidated by their presence (plus I did not know anyone), but the atmosphere was very friendly and I've finally found a fish in the water. The only problem: I discovered by doing everything weighs a ton in a professional kitchen! Pans, cutting boards and even serving trays! So I merged cooking classes and during muscle :-)
I joined the team Vignaud Caroline, who had planned to make a beef tataki and dumplings tofu. The first dish (see my version on the blog) is a kind of Japanese carpaccio. The process is very surprising: it takes a big piece of beef (it was 1 kg) in a skillet over high heat until all sides are golden brown. Then we plunged immediately into a bath of ice water to stop cooking.
After a rest period, the meat with a sharp knife slice it, for a carpaccio a bit rustic. Each strip is still raw in heart, and burned on the edges. A delight for meat lovers! This is where we see that the Normandy, which provides both milk AND meat quality, has a slightly marbled meat and very tasty.
He was raised with a very punchy cabinets direct dressing, soy sauce, rice vinegar, sesame oil, ginger, cabinets direct garlic and shallot. We flavored tataki at the last minute before serving to not "cook" the meat with vinegar. Accompanied by a nest of soba and some spinach leaves, this dish was by far my favorite.
Our second dish was composed of organic firm tofu balls, adorned cabinets direct with coriander, ginger and chopped cashews. The stuffing is linked with egg and seasoned with soy sauce. After forming dumplings the size of a golf ball, they were then made floured pan fry in a little oil before sliding the oven.
At serving time they were placed on a layer of tomato sauce with ginger (prepared in advance by the head), then sprinkled with chopped chives. I really enjoyed this dish highlights the tofu, so criticized for its lack of flavor character. It was good, and nature, cabinets direct I found that he had taste. It's a bit like mozzarella: the supermarket tastes fleet, compared to milk buffaloes. I think I remake this recipe at home soon!
Other teams have also worked well! On the left, a maki beef that has boosted many with his piece of fresh chilli and wasabi key inside! It awakens the palate :-) Right, overlay beef "japonormand" hock cooked beef 6h (accelerated by the pressure cooker!) In a broth made with white wine, mirin, soy sauce and kombu seaweed. The set is presented as a multi-layered, where alternating thick slices cabinets direct of meat, thin strips of daikon and shiso leaves. On the edge of the plate, cabinets direct a hint of spice yuzu, very powerful, just give pep to the bite. It explodes in the mouth, Japanese flavors blend perfectly to flavor the meat.
On the left, a mini wrap with marinated chicken, mango, arugula, sprouts mung beans, peanuts and fresh cheese at the bottom of the cone. Right, skewers neufchâtel surrounded by a thin slice of beef, softened by a yakitori sauce. Two safe values cabinets direct that have pleased everyone.
We watered cabinets direct our meal as it should in Normandy: First we toasted to "Calva Tonic" (calvado + Schweppes ) at the end of our cooking cabinets direct session. At the table, we were treated to cider and perry. I usually hate it, but this one was particularly fruity, and I enjoyed the meal (I even took two glasses, to tell you!).
Desserts Olivier Briand and Stéphane Carbone come close this meal on a note both delicious and refined. On the left, a ginger shortbread topped with a cream tea chiboust with pears (sprinkled with pepper timut) poached in a ginger syrup / cit