week 5

Thursday I prepared the Peach Tres Leches cake. A woman made a tres leches for Chef CJ's baby shower, and it was phenomenal. It happened to be the first time I had ever had it. I know!!!! Crazy. Then we ran a special recently with a tres leches. So I was very excited to actually make it myself. I switched it up a little and brought in pineapple and blueberries to go with it, and flambeed the pineapple with some brown sugar butter. The caramel sauce that resulted was to die for all by itself. I macerated the peaches and berries with spices and vanilla bean. I was very happy with how this turned out.

Friday I chose to prepare the savory crepes with a ricotta and spinach filling. It was to be served with a tomato sauce, and the combination of flavors made me think of a lasagna. This inspired me to make the crepes and cut out circles to fit in ramekins so I could make mini lasagna appetizers with crepes substituted for the noodles. I fried up some shallots, thyme, and basil for garnish, along with roasting some cherry tomatoes with herbs. I added a couple things to a portion of the cheese mixture and made it into balls which I coated in seasoned flour and fried as a garnish, as well. I adored these. Apparently everyone else did, too, because the four I made were gone very quickly. I couldn't decide on one presentation so I did two.