![](//2.bp.blogspot.com/_JUFTd9kMlPw/SSIkH3fqj2I/AAAAAAAADGI/vSujzr9EHkc/s320/P1050122.JPG)
This month's cooking class at the Hunt Valley Wegman's featured Sean Patrick Curry, the executive chef of the Harbor Renaissance Hotel.
His first dish was a butternut squash soup made in a base of apple cider with fennel and chicken apple sausage. I liked that he left chunks of squash and did not over puree it. Somehow, the sausage went really nice with the soup.
![](//2.bp.blogspot.com/_JUFTd9kMlPw/SSIjmfzU2NI/AAAAAAAADGA/8RfJ3Ra2aQE/s200/P1050124.JPG)
For his main course, he made a roast pork tenderloin with a nice marinade of orange juice, ginger, and soy sauce. For a side he made a parsnip quice puree. I love parsnips, and I think this was the first time I've had quince outside of a jam.
Topping it off, he used a pomegranate molasses glaze which was made by just slowly reducing pomegranate juice, balsamic vinegar, and honey.
![](//4.bp.blogspot.com/_JUFTd9kMlPw/SSIjVHcfJeI/AAAAAAAADF4/yOXWXjAzCmk/s400/P1050127.JPG)
![](//1.bp.blogspot.com/_JUFTd9kMlPw/SSIiwZ3j_qI/AAAAAAAADFw/tHMSar-7Kls/s320/P1050129.JPG)
For dessert, he made crepes filled with pumpkin creme. Alas, it would have been nice to have actually made a fresh crepe for the group.
No comments:
Post a Comment