We started with with very "amoosing" dish. Pallavi molded pastry dough into mini muffin tins. I am actually not quite sure how the filling came about (I think Josh and I were putting Rolo to bed when this dish was being assembled), but as soon as they came out of the oven, they were topped with bleu cheese, pine nuts, and a few drops of truffle oil. These were amazing. I need to get the particulars for this recipe, I was thinking about making them for a new years party this weekend.
Divya hard at work rolling out sheets of pasta for the tortellini. Look at her go!
Sonal is concentrating on filling and folding. The goat cheese tortellini was amazing. Everyone had quite the assembly line going.
Ta-da! Not sure how I weaseled out of pasta-duty, (who am I kidding, of course I know how...), so I cannot take any credit for these perfect little bites. I'll get to the sauce below.
This fresh flatbread was amazing. Pallavi took pizza dough and rolled it out, baked it, and topped it with an arugula, zucchini and squash salad. She threw some chunks of gouda and sprinkled a few drops of truffle oil on top. Warm and refreshing at the same time.
This flatbread was topped with mashed potatoes. I know. Pallavi baked the potatoes and then used a ricer to make then light and smooth. She spiced the mixture, spread it over the dough and baked until there was a thin crust on top of the potato layer. Those who could handle another drop of truffle oil got one (I couldn't).
Here, we are coating the butternut squash gnocchi (baked squash, pushed through the ricer and kneaded with flour, rolled and cut) with more flour to keep them from sticking until they hit the pot. This was a little heavier than our head chef intended, but I don't think any of us minded. The flavor and texture were amazing.
A braised chicken sauce was spooned over the goat cheese tortellini. We were pretty stuffed by the time this dish was ready, but I still managed to clean my plate. Don't worry, the bottomless pit that is my stomach still had room for dessert.