From the back, this is what happens
when you finely julienne and deep-fry leeks,
beets, carrots and red pepper.
Today in class we continued our vegetarian week. At the end of a lecture we were about to go and make three separate dishes when the chef asked if there were any questions.
I raised my hand.
"Chef, I'm looking over the recipe for tapenade here and from what I've learned if you don't add brandy to your tapenade then you're just making an olive paste."
You see, my friend Jonny is a stickler for proper techniques and ingredients, and nothing makes him more irate than when recipes are compromised and passed off as the real thing, (well.... except maybe Beerport). Tapenade is one of those recipes.
The Chef smiled and shook his finger at me. "Watch this one! She's gonna make us bring out the expensive stuff! Where's the brandy?! I know we don't have the traditional Marc brandy, but there's gotta be something!"
The booze cabinet was searched and a few minutes later a dribble of brandy was added to every batch of tapenade, transforming it from "olive paste" to proper tapenade.
Squash Gnocci with Stuffed Tomato
Aranchini and Zucchini Linguini!
(Was this named by the slap-chop guy??)
Sometimes the Chefs give us ingredients
and ask us to "play" within a limited time period.
This dish had to incorporate squash, spinach and a grain.
So this is an orange and nutmeg flavoured squash,
quinoa and spinach tienne. Sounds strange, but tasted Ok!