Restaurant week dining rehearsal -ratatouille terrine

This is one of the dishes on the Stanhop's restaurant week menu

they call it as:

GRILLED SUMMER VEGETABLE TERRINE

AUBERGINE**, CHEVRE CREAM*, LEMONY PESTO DRESSING

(**:eggplant, *: whipped goat cheese cream)

So I made it myself first.

Grilled( on my griddle):

eggplant(peeled), golden zucchini, portabella mushroom

Stove top roasted:

red &yellow pepper

(this is an old picture about fire roast tomato and red pepper)

Picked:

Fresh basil

After everything is done, put them in a mode layer by layer, filled in tomato sauce and gelatin mixture( you can alway make over this by adding herbs)

chili for a couple of hours

Whipped goat cheese:

Goat cheese and heave cream  , blended in a food processor, and it will become 'goat mousse'

Super delirious, totally worthy the work

and next time, I will artichoke in it

Worship Oleana(1)- Grilled Patty-pan squash with spicy cilantro mint sauce with crumbed pine nuts

After a wonderful dinner in Oleana, I think I totally fall into Turkish/middle-east cuisine, they have an amazing way to work on herbs and seems they use hundreds of varieties, For me, one of the most enjoyable things in cooking is to discover the 'lover' relationships between different ingredients. How I can't love them!

I have been reading Oleana and Sofra's menu and thinking about how to make them by myself.

The very first thing is I want to copy the dishes I had and make them over in my way. Because that was an chef tasting menu, not all of them are on the menu.  I asked the waitress about the ingredients of each dish, for the part I can't remember, I just figure it out in my way

The first one is about grilled 'zebra zuchini' ( does it really exist?)with spicy cilantro sauce with crumbed almond.

I found the cuttie patty-pan squash in store, aha, they are good candidates too!

The spicy cilantro sauce, I used cilantro, mint, a little bit parsley and basil, I pan-roasted garlic and jalapeño and blended all of them together. it's like a kind of pesto without nuts and cheese.I don't have almond, use pinenuts instead.

I marinade the sliced squash in the hot sauce and pan-grilled them .

It's very close to the Oleana's,  except I used little jalopano, also I will cut the squash thick next time, which  I believe will taste more meaty

I am going to do this series for a while, so ..Good start, cheers!