Sunday, November 2, 2008

Chef's Choice Pasta Class, part 2

Here are more photos from the Chef's Choice Pastabilities class at Johnson & Wales this weekend. When I enrolled in the class, I wasn't sure if it would be vegetarian friendly but took a chance. It didn't turn out to be a problem at all. In fact, there were others in the class who also did not want meat in their sauces, so we teamed up to make our own pomodoro sauce and vegetarian lasagna. We received so many compliments on them! Above you can see a plate of the food we made in class, which we ate for lunch. There is a vegetable salad with house-made balsamic vinaigrette, wild mushroom filled ravioli and vegetarian lasagna. The next time I make the mushroom filled ravioli I will put a simple butter sauce on them so that I can taste the mushroom flavor better. We used such excellent mushrooms in the class, and I was disappointed that I didn't get to fully experience their flavors. Below are some of the gorgeous mushrooms we used.

Here is a plate of tomato flavored pasta topped with Salsa di Creme E Formaggio, Parmesan Cheese Cream Sauce. Different groups assembled different combinations of the ingredients, so it was possible to try different variations.

Here are the pots of sauces simmering in a water bath. Our vegetarian Sugo di Pomodoro is the one of the far right, it is darker red than the Bolognese Ragu sauces that the other groups made. One of the groups also made a pesto.

For our vegetarian lasagna, we alternated layers of tomato flavored pasta and regular semolina pasta. The dollops are cream cheese.

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