Noticed that our Portobello Mushrooms needed to be cooked asap this morning. So I decided to finally try the Mushroom and Cream Sauce recipe that I learned in the Italian vs Pastry Cooking Class and treat the hubby to a non-salad dinner tonight. (We try to have soup/half a sandwich & salad every dinner.)
The secret ingredient which transforms a delicious pasta dish into an eyeballs-roling, sigh-inducing, lip-smackingly great one!
It’s a simple recipe but it’s better learned at the Ritz Carlton cooking class because I am still learning it myself. But here’s a peak! It was almost perfect except for the color – Because the mushrooms weren’t as fresh as they should have been. They easily disintegrated into the sauce, which is why it’s darker than what chef showed us. Click here to see a pic of the chef’s dish.
Strawberries and Cream
This was not in the cooking class. This is just a simple dessert that my husband loves. We sometimes get locally grown strawberries here because they are cheap (Rp 15,000 / pack from Grand Lucky) but the problem is that they’re not that sweet. This is how we take care of that…
- Clean ripe strawberries and remove the stem/leaves
- Place in a bowl with some heavy cream or whipping cream
- Use a pestle to crush the strawberries. Do not over-do, just so that the insides can soak in the cream
- Add a little castor sugar to taste
- Mix everything and store in the ref until time to serve
Click here to read about the Pasta vs Pastry Cooking class I attended at The Ritz Carlton.