{"id":1646,"date":"2009-04-08T09:24:00","date_gmt":"2009-04-08T16:24:00","guid":{"rendered":"http:\/\/localhost\/wordpress\/?p=1646"},"modified":"2019-10-06T11:03:15","modified_gmt":"2019-10-06T18:03:15","slug":"culinary-school-week-four-meat-part-1","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/culinary-school-week-four-meat-part-1\/","title":{"rendered":"Culinary School \u2013 Week Four \u2013 Meat (part 1)"},"content":{"rendered":"

This week at Culinary School was a week full of meat… lots and lots of meat! It was delicious – and it sparked several ideas for new recipes that will be coming in the following weeks! Here is a run down on the dishes…<\/p>\n

New York Steak with Pink and Green Peppercorns – I cooked this to be about medium-ish and the meat was perfect! The Port and Brandy reduction on top was delicious and the veggies (especially the rosemary potatoes) were just the perfect compliment to the dish. YUM!
\n\"\"
\nBeef Wellington stuffed with a fabulous Mushroom Hash and Spinach Filling. So delicious… the filet on the inside was seasoned with salt and pepper and then seared on both sides for about 2 minutes. Cut a small hole in the side of the filet and stuff it with your spinach filling and place the mushroom hash on the top of the filet. You then wrap it in puff pastry… be sure to use egg wash… and bake in the oven.\"\"
\nVeal Curry with Mangoes and Cashews. This was so delicious and surprisingly light. The mangoes were perfectly ripe so they added a ton of flavor to the dish.\"\"
\nBaked Pork with Dried Fruit Stuffing. Pork can be tricky at times and some people aren’t crazy about it because once you over cook it and it dries out it is no good. This pork was cooked just the right amount of time and it was tender and juice and fabulous! The dried fruit and homemade stuffing was so yummy and you couldn’t get enought of the fabulous sauce!\"\"
\nCreme Anglaise Ice Cream in Puff Pastry with fresh berries – after tonight I am thrilled that I asked for an ice cream maker for my birthday because this ice cream was unbelievable! A few of us did a taste test between this and store bought ice cream and it wasn’t even a competition. The Creme Anglaise is light and packed full of flavor and you can tell that it was made with love!! This was served over a puff pastry, which we made last week and it was so light and fluffy! I can’t wait to make this for all my friends and family \ud83d\ude42
\n\"\"Oh my goodness… can you image how full I was after trying all these decadent dishes. I brought enough leftovers home that Thomas doesn’t have to think about lunch for almost a week! Next week we will be focusing on meat again and I can’t wait!<\/p>\n","protected":false},"excerpt":{"rendered":"

This week at Culinary School was a week full of meat… lots and lots of meat! It was delicious – and it sparked several ideas for new recipes that will be coming in the following weeks! Here is a run down on the dishes… New York Steak with Pink and Green Peppercorns – I cooked […]<\/p>\n

Read More… from Culinary School \u2013 Week Four \u2013 Meat (part 1)<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":12895,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[5],"tags":[320,5384,591,903,1205,123,5383],"acf":[],"jetpack_featured_media_url":"https:\/\/cdn.whatsgabycooking.com\/wp-content\/uploads\/2009\/04\/NY-Steak11-e1373160901528.jpg","_links":{"self":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1646"}],"collection":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/comments?post=1646"}],"version-history":[{"count":2,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1646\/revisions"}],"predecessor-version":[{"id":36522,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1646\/revisions\/36522"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media\/12895"}],"wp:attachment":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media?parent=1646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/categories?post=1646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/tags?post=1646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}