Sep
15

In Banquets class one day we made Vol Au Vent with Creamy Mushrooms, Haricot Vert and a Carrot Puree Sauce.

To me, this dish was perfect harmony. The puff pastry shell was flaky and buttery…the mushrooms perfect with the cream. The carrot sauce was made with chicken stock, so it was full and rich, yet light! And the carrot was still the star of the sauce. 

I wish this was more of a Vol Au Vent ‘pie’ so I could ((EAT THE WHOLE THING)).

Oh, by the way, wines requires SO much studying, but I will try to get an epic post up here this week. 

Still love me?

Notes

  1. railovefood reblogged this from shesalty
  2. joli-tiger reblogged this from shesalty
  3. projectanahata answered: I love your blog!! Do you think you could post more recipes?
  4. hastaqueeste answered: Hi!! i want to say im From spain im on culinary school too! and i really enjoy with your blog!! i love itt!!
  5. treatyourselfgood reblogged this from misenplace
  6. althayuh answered: we used to make this with a beurre rouge; the acidity of the red wine vin/wine totally balanced the richness of the mushroom and dough.
  7. misenplace reblogged this from shesalty and added:
    Rachel consistently holds pictures hostage against...so… (I also hope she knows that I’m...
  8. charshuman answered: OMG , i’m so jealous im a senior in high- school , and i would LOVE to go to the culinary institute of america sooooooooooo BADDD
  9. blastmeinparadise answered: yes.. this dish very delighted but i dont like porn.
  10. andreasneale reblogged this from shesalty
  11. roadtodamascus answered: I love hearing about your studies! I am definitely taking notes.
  12. supereasymode reblogged this from shesalty
  13. narguesserie answered: You can actually make bigger vol au vents, between 6-8 inches some make them even bigger. They are quite nice for dinner parties. Yummy!
  14. analovesfood reblogged this from shesalty and added:
    This looks delicious!
  15. peonies-from-l answered: of course
  16. shesalty posted this