But I did get a chance to create a great plate at the one place where you learn the necessary skill to be a top culinary artist — Le Cordon Bleu Los Angeles campus!
100 Foot Journey is an intelligent, heartwarming and engaging story about crossing the cultural divide — taking the big chances outside one’s comfort zone to turn the page to the next chapter of life. It’s the kind of adventure story you are truly meant to live. Go hungry, with friends, to see this movie on August 8th, then dine and discuss it. Perhaps you, too, will be inspired to take a journey. Try the Parisian Mumbai Salad below!
Parisian Mumbai Salad
1 cup plain yogurt
1 tsp. ginger, freshly grated
1 tsp. garlic, minced
1 tsp. ground cardamom
1 tbsp. curry powder
2-6oz. skinless, boneless chicken breasts
2 tsp. salt
2 tsp. pepper
4 oz. mixed greens
1 mango, julienned
1 apple, with skin, julienned
2 tbsp. salad oil
1 tsp. red wine vinegar
1/4 tsp. Dijon mustard
salt and pepper to taste
1 piece Naan bread , torn into 1-inch squares
1/2 oz. salad oil
salt and pepper to taste
1 oz. grape seed oil
1 tsp. granulated sugar
1/ tsp. curry powder
2 oz. walnuts
1. In a plastic bag, combine the yogurt, ginger, garlic, cardamom, curry powder, salt, and pepper.
2. Add the chicken pieces and marinate (squish the bag to get the flavor to mesh) for 45 minutes; set aside.
3. Julienne the mango and apple and set aside.
4. Proceed making the vinaigrette; in a bowl mix Dijon mustard, & red wine vinegar together. Add salt and pepper.
5. Slowly incorporate the salad oil continuously whisking as you do. Set aside.
6. Take the bread, and tear it into 1? cubes (or bite sized pieces), drizzle with oil; season with salt and pepper.
7. Bake Naan in the oven at 375 degrees F for 8–10 minutes. Halfway through cooking check the bread and toss it around to give it an even coating then place it back in the oven until golden brown.
8. While waiting for the bread, toss the walnuts into the grape seed oil, along with sugar and curry powder; set aside.
9. Get the chicken, then grill it until the meat is white and not translucent. To create crisscross grill marks, grill the chicken following a 10 o’clock to 2 o’clock pattern.
10. Cut the chicken into thin strips.
11. Assemble the salad – we made a mound and added the mango, chicken and apple, but tossing it all together works just as well.
THE HUNDRED-FOOT JOURNEY (8/8/14)
Disclosure: I was invited to an all-expense paid trip to Los Angeles for the 100-Foot-Journey event, but all opinions are my own.