(Before It's News)
http://www.south-pork-ranch.com/
I learned a new word this week. Amuse. Not as in giggle like but as in food.
Our daughter-in-law Tab, wife of oldest son Colton, had her culinary school final two days ago and we were some of the tres’ fortunate meal guests. A six course meal prepared and served by the graduating class, Keith and I were more than amused by the treat.
We were thrilled.
First, here is our family chef, Tab, explaining the entree. Is she not Executive Chef material ?
That’s me in front of Tab barely able to close my mouth long enough to listen to her! And I definitely wasn’t going to put my fork down in fear some other eager student think I was done and whisk my plate away before I could finish licking it.
The menu in it’s entirety below:
The meal went like this. First the Amuse also known as the Amuse Bouche or a very literal translation “something to amuse the mouth” In this case it was a savory creme brulee’ in a Parmesan crisp with balsamic syrup.
A sweet morsel with the tiniest little crunch that made your mouth scream MORE!! The joining of the sweet Brulee with the tang of the Balsamic vinegar was unexpected and totally amazing. Following it came:
sauteed flounder with flounder cake, wilted garlic spinach with roasted cherry tomatoes and Lemon caper sauce. The fish shocked me. It tasted like fish! Here in central Illinois I rarely order fish as we are far away from many real water sources and fish in restaurants always taste just like rubber. Not so here. Perhaps the students had their own fish farm in the back of the school? Ditto for tomatoes. Not just brilliant color but a real tomato tang as well. When you took a bite of fish with a little of the spinach and tomato and closed your eyes…you were transported to a seaside bistro. I should know, I’m genetically a
Galway Girl you know .
Soon after came the pumpkin soap. Twice , a young man tried to take my bowl before I was done. I hope the bite marks on his arm heal in a timely fashion
The candy like cranberry relish was so much FUN! At this point I was very happy, but even more deliciousness kept appearing. Like this salad with it’s goat cheese balls.
Saddened by the sacrifice the male goat had to make, yet not so sad I couldn’t consume the greens plate. What? oh, goat CHEESE balls. Never mind.
Lets move on. The entree was another shocker.
Chicken that tasted like chicken is supposed to. Keith and I rarely order chicken when we go out because it always tastes like sawdust. No excuse for that as the midwest has plenty of room to rise foul outdoors but less than 1% of all chicken farmers do so.
This heavenly hunk, lightly crusted along with a parsnip puree that was more like delightful veggie pudding was over the top. Now don’t be making jokes about the portion size. Over several plates it added up very nicely. Finally the fabulous dessert:
Ah yes, the gingerbread tart with caramelized apples. Fresh crisp and so memorable I’m thinking of changing my name. From Midlife Farmwife to Gingerbread Tart. It fits, no?
Yeah. No. Tarts don’t have grey hair.
Special thanks to our son Colton for taking all the pics of the food since his mother the professional blogger forget to charge the battery in her phone. Like they say “If it’s not one thing, it’s a mother”
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