Week I – British Isles

Last week marked the first day of my Classical European class at the Art Institue of Ft. Lauderdale. This meant that we were to prepare the cuisine of the British Isles. The menu consisted of a Langostine Souffle, Fennel and Red Onion Salad with Tarragon Dressing, Roast Beef and Yorkshire Pudding, Cheese and Herb Bread and Strawberry Shortbread. The following is an account of each recipe.

The Langostine Souffles’ were an excellent starter. Although a traditional seafood stock and the use of actual Langostines instead of shrimp would have helped with the richness of the dish, I found it to be light, fluffy and somewhat full of flavor. This was a wonderful savory souffle and the use of lemon zest and nutmeg brought out great flavor. Also, depending on your palate, you could add more cayenne to kick up the heat.

The Fennel and Red Onlion Salad is just what it sounds like. Fennel and onion were sliced very thin and tossed with a typical tarragon vinaigrette. This recipe was nothing to write home about but it helped me understand the types of ingredients used in the region.

Next was the Roast Beef and Yorkshire Pudding. I’ll end the suspense…Yorkshire Pudding did not make it but the Roast Beef was excellent. As a carnivore, we could not wait to dig in and maybe rushed the slicing process a bit. The Roast shoudl have rested a little while longer but was still packed with flavor. There was a great crust on the outside simply made from salt and pepper. We served the meat with the Fennel & Onion Salad.

Finally, a Strawberry Shortbread for dessert. Sweet and creamy with fresh whipped cream. The surprise here was the fact that the shortbread was more like a cookie than a cake. I enjoyed it nonetheless. What’s there not to like. Strawberries and whipped cream? All good things. The shortbread made it tough to eat because of the hardness of it. I would probably find a better way to have served it because when you try to cut into it, the cookie pushed everything out.

All in all, it was successful day in the kitchen. The dishes, although amateur in nature, were an interesting look into the British cuisine. Next time I want to make fish and chips.

Published in: on January 24, 2011 at 3:21 pm  Leave a Comment  

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