I made it to Day 7 of Fundamentals of Raw Cuisine! As I’m on the extended timeline, this is about half way through my third week of working on this. It’s a lot of work, but very rewarding.
I worked on more knife skills to start off this day of course work, but you are probably getting tired of seeing the same cuts every day. Besides, today, I was told to work on getting my speed faster, so I was not allowed to measure as I went, but instead just had to cut, cut, cut, and measure afterward. Surprisingly, I didn’t do too bad. Most of my cuts were the right width or close to it, but my length was way off. Apparently, I can’t tell the difference between 2.5″ and 3.25″. This is why I am not a carpenter. 🙂
Anyway, the first thing I did today was to blend up some tostada shells and stick the into the dehydrator for a recipe that will be assembled on Day 8. After that, it was time to assemble the kimchi dumplings using the cilantro coconut wrappers that I put into the dehydrator yesterday. The filling called for tahini, so of course, I made my own. I’m going to reuse the rest for hummus later. 🙂
I will not lie. These wrappers were very challenging. I actually messed up the first batch, and had to re-do them. I’m not about being wasteful, especially when I had to spend hours cracking coconuts, scraping their meat out, etc. So, I took my too-thin, cracked, and dried up coconut wrapper failures, and put them in the blender with some water. I figured the dehydrator takes water out, so I’ll just put some back in. Thankfully, it worked.
I was a little wiser about spreading the mixture on the dehydrator sheets the second time, but even then, I had to keep a close eye on them. I checked every few hours and brushed on a little water if I thought an area looked like it was drying faster than another, paranoid that it would crack again. After they came out, I cut them into squares to be used for the dumpling wrappers.
We used our homemade kimchi and some other ingredients to make a creamy/spicy filling for the wrappers. They were topped with a ginger foam (which didn’t really foam up all that well for me), and the plate was sauced with a red cabbage puree that had some of the kimchi juices in it.
To be honest, I wasn’t thrilled with my plating on this one, but we have been encouraged to be a bit bolder and more asymmetrical, to play with white space, etc., so I’ve been taking the opportunity to experiment a bit. I am getting some great feedback from my instructor, so my plating is improving each time.
If you are interested to make these dumplings, the recipe is in Everyday Raw by Matthew Kenney on page 64. It is the recipe called “Sesame Cashew Dumplings”. The modification made for the class was to blend some homemade kimchi into the fillings.
The last assignment of the day was to make ice cream. OH YES! We were given a base recipe for a vanilla ice cream and some ideas for modifying it to make our own flavors. I came up with this “orange cake” ice cream, which I really loved, and I topped it off with a sage infused honey that I made with sage from my garden and a local raw orange blossom honey. The honey is really what inspired me to combine orange and sage to begin with.
My ice cream recipe is a modification of the base vanilla ice cream recipe they provided for us, which can be found in Matthew Kenney’s book, Everyday Raw Desserts on page 138.
Lastly, I am going to toot my own horn a little bit because I am tickled pink to have had (more of) my photos re-blogged by Matthew Kenney’s official Tumblr account. See my kimchi dumplings and my ice cream? =D