At school, the chef usually does a demo, we observe, take notes, photos videos….and then we have to do the practical. Sometime we have a total of eight dishes. We are divided into groups and I’m blessed to be a part of a class filled with team players. We all get along extremely well. It’s all love at Le Cordon Bleu…..well so far…with my group of peers. I prefer to tackle a dish that I am not accustomed to preparing at home, which allows me to test it twice; once in class and by the time I prepare it at home, I have already perfected that dish.
I roast vegetables at home ….A LOT…. so that I knew how to do. The demo at school only called for bell peppers and green beans, but you know me, I had to take it home and make it my own, so of course I recreated my own version and added broccoflower, which is a cross between a broccoli and a cauliflower. It looks like a green cauliflower. I also added carrot and it was OMG good.  Just about every other recipe in school begins with rendering bacon and this was not different. Bacon adds sooooooo much flavor. Thank God, I’m a meat eater! I wouldn’t want to miss out on these flavors and I AM BIG ON FLAVOR.

Here is my dinner. No I wasn’t going to eat the greens all by itself. Well at least not today. So what’s on my plate? Black beans and rice, steak, creamed spinach and my green bean salad. You should have been at my house on this day because it was divine!!!