Sheridan Tech School of Culinary Arts on NBC 6
On Monday, September 19, 2011 Sheridan Tech’s School of Culinary Arts had an appearance on Live Miami on NBC 6. View the MiamiNBC.com segment here.
Below is the recipe for the dishes we prepared.
Seared Scallops with Mango puree and Kiwi puree
Scalloped Potato Napoleon
Ingredients
• 1 1/2 cups heavy cream
• 1 sprig fresh thyme
• 2 garlic cloves, chopped
• 1/2 teaspoon ground nutmeg
• Butter
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 1/2 cup grated Parmesan, plus more for broiling
Directions
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
For our presentation, after potatoes had cooled slightly, we used a biscuit cutter to form the potato stack. We layered in slices of red bell pepper (using same biscuit cutter) to form the Potato Napoleon. Plate was finished with micro greens and fresh orange slices.
*For Mango puree, simply place a mango in the food processor and puree. For Kiwi puree, simply place 2 kiwi fruit in the food processor and puree
**Scallops were lightly seasoned with salt and pepper and seared in a pan with cooking spray
