Hello Again,

We took Little Plate Trick or Treating this week, yes, we are normal people ;).  She had such a fun time.  She enjoyed knocking on the doors and getting a little treat from the kind people in the Austin suburban neighborhood we walked around.  At one stop a little girl about her size answered and was just getting her costume on and she was only half dressed.  Little Plate exclaimed, “She’s having NAKED TIME!”  So funny.   We are trying to balance these seasonal treats with wholesome meals this fall and winter.  Mr. Plate has been making some delicious soups.

In classes this week we continued to learn about cooking in the raw.  Like I said before, I am really enjoying this module.  It is fun to see how creative raw cooking can be.  It’s refreshing as well.  Mr. Plate’s parents visited us this last weekend all the way from Idaho so I played hooky on Halloween and I was sad to miss fermentation 1 and Pates/Dips/Condiments day, but I was lucky to be able to try all of those yummy things with the other items.

So I started my week on Tuesday with Fermentation 2- Kimchi, Cabbage Kraut, Seed Cheeses, etc.

Then we had an AMAZING raw taco bar where we got to eat so many of the yummy things we have been drying and preparing since last week, including some amazing corn and bell pepper tortillas and nut taco “meat.  Don’t forget the pico and guac!

*Photo Credit to Amanda who has awesome skills & phone

And Knife Skills and Nori Rolls

 

On Wednesday we made some awesome raw soups and salads and then dehydrated some garden burgers, bell peppers, caramelized onions, eggplant & zucchini bacon, and pizza crust for later use.

Sprouted Lentil Salad

Grapefruit Avocado & Fennel Salad

Gazpacho Andaluz

Sopa a la Italiana

Sprouted Quinoa Salad

Purple Cabbage & Grapefruit Salad

Our yummy dehydrated Flax Crackers

Gingered Carrot Soup

Mediterranean Kale Salad

Arugula & Pear Salad w/ Meyer Lemon Dressing

 

Thursday we were two ladies down but we managed to make nearly every recipe that we planned too including the MOST delicious Fudge-a-roons, chocolate mint ice cream, tarts, and cookie.  Raw dessert is the gateway for sure!

Do Not Eat our Ice Cream!!!  Unless you are us 😉

Oh- and a raw burger bar. . .different than the taco bar but equally delicious.

We also played around with some fun Italian dishes and experimented a bit with ways to build pizzas, lasagnas, and pasta.

 

 

 

Friday we had a much appreciated exam review as next week is coming quickly and we will be having our practicum, product ID, and written exam.  Where does the time go?

Before we know it we will be in our last week and frantically getting ready for our final event (just thinking about this lately has been a challenge).  And then Christmas!  And externships (another challenge to even think about right now).

Sadly we found out this week that the 900 Hour Professional Chef Program is being discontinued for the time being.  Everyone in our track and the track we are overlapping will be able to finish up all of the requirements and get certificates but a new track of students will not happen this winter.  It was really sad news and set a bit of a gloom over the school this week.  It’s been a great opportunity to be hands-on and in-person with all of the great Chef Instructors we have had that last couple of months.  Mr. Plate and I  originally considered waiting a few years to make attending the Natural Epicurean  happen and so we feel blessed that we were able to jump on this unique educational opportunity.   It really has been a one-of-a-kind program.

Until Next Time!

Loves,

Ashes