Today, we continued yesterday’s “a la carte,” or made-to-order, cooking with three more difficult, more complicated recipes. Monday’s dishes were pretty straightforward, so this was the real test of our abilities.
On the menu:
- coconut-curry tempeh with black rice and pineapple chutney
- tofu ginger stir-fry on sticky basmati rice
- pan-seared chicken breasts with mushroom sauce and mashed potatoes
The pineapple was definitely my favorite part!
And finally, the tofu. We used woks for these, heating up the vegetables in sesame oil before throwing in the tofu and some sauce and pouring it over the rice.
Simple and delicious. Using a wok makes so much difference for stir-fries.
At the end of the program, we each have to complete a 100 hour restaurant internship (I recently got mine figured out, but I won’t be saying where until I’m done for safety reasons!). I have to say that I’m kind of nervous about it, but breaking everything down like this really helped. It’s obviously nowhere near as intense as a real restaurant, where each chef would be manning multiple stations and firing off several orders at once, but it just made me comfortable with the idea of cooking and plating things in a crazy, crowded environment.
Tomorrow we’re cooking our entire Friday Night Dinner for the first time. Wish us luck!