Reflection

This week I made pork and pepper empanadas, spanakopita, dim sum, and tapenade

The empanadas and spanakopita were coming along really well when I cut the end of my finger. After that, it was survival mode getting them finished. I think the spanakopita turned out amazing. I decided to shape the empanada into one big stuffed crust and cut it into wedges because of my injury, but it would have been better as individual pocket pies.

Day 2, the tapenade was okay. I don’t care for olives so wasn’t super invested. It could have been smoother by processing more, and I think the flavor was too sharp. Chef didn’t comment on the flavor though, so it must have been acceptable.

The dim sum was a bit soggy. I needed hotter frying oil. The subsequent batches were better. And the dipping sauce was really good.