This week we cover vegetable cookery. My group, comprising of me and two reasonably culinarily talented guys, was given a Snow Pea Stir-fry and an unnamed spaghetti squash dish that the chef made up on the spot. Before I talk about the food, I want to talk about the chef. Chef Soren has taken two weeks off to spend with his elderly parents who are visiting from Denmark. We got stuck with a substitute --. He was, well, cheffish. Borderline chauvinist with a wicked temper. Yay!! Anyway.
Snow Pea Stir-Fry became Snap Pea Stir-fry... It was simple -- too simple, and delicious.
Snow Pea Stir-fry
We also were asked to throw together a dish that this guy (sorry, chef) created out of his vast head -- Spaghetti Squash with a tomato concassé and (yes) pancake syrup. (The storeroom was out of honey and maple syrup).
Once our dishes were finished, we got to have an All-Vegetarian Buffet (well, except for the Brussels Sprouts with bacon)and all those veggies were so good,. I get hungry again just thinking about it. Time to go make dinner (Pork kebabs with berbéré sauce, couscous and tomato and cucumber salad. With an organic mango and cashew fruit salad with lime dressing for dessert.)