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Alright now that our potatoes have incorporated the pear puree, we will take our spoon and
we'll add these in the back. If we have any big chunks of pear we will want to put those
at the top so that they can be seen. We will come back to our oven and you can see that
our cheese has just started to melt and turn a little bit brown so we are going to scoop
those up altogether in one piece and take the rest of our mushrooms and onions and place
those on top and then finally we will come to our chicken and this all should be nice
and bubbly. So we are going to remove our piece of chicken and place it right in front
leaning up just a little bit on the potatoes and now we are going to come back and get
our big chunks out of here, start at the top and spread them and they will fall down over
the chicken. Now we are going to get just a little bit more of the sauce and pour that
over the top and then here we are, our roasted asparagus with oyster mushrooms and baked
Parmesan with our roasted pear puree mashed potatoes and our rosemary capicola chicken.