Last night at the kitchen was a little crazy. The regular menu, a special tasting menu for a small private party, and a “take-out” order for a yacht party. Whew! Tried to not get in the way as best I could. Helped to refill their mise en place items as needed and tried to anticipate their needs.
To add more to Chef’s plate, he wanted to meet with The Cat on something regarding his new place. Although Chef will send out small dishes for her, sometimes there’s not enough vegetables and she doesn’t want to order anything, even though Chef asks if she wants anything. Anticipating this, I bought several bunches of turnip greens (one of her favorite), and cleaned and cut them up at home. The plan was to ask one of the chefs to prepare it. As the night progressed, the chefs were understandably occupied. they didn’t even have time to prepare something for the staff. The hot line chefs ended up making extra pasta and risottofor their orders and leaving the extra in the pan for the staff to eat (which we happily did).
Tonight, it was grape tomatoes, spinach, speck, and corn. BTW, that’s a picture of the order for customers. A picture of the pan is not that pretty. Heh heh.
During a lull in the storm, I went off to the corner of the kitchen and did a quick sauté of the turnip greens.
Sautéed Turnip Greens
Butter, turnip greens, salt. That’s it. Made enough for The Cat and staff to munch on (some of the female staff are more herbivore while most of the male staff are omnivores with a leaning toward carnivores). At least one of the male staff never tried turnip greens before, he liked it. Not gourmet cooking by no means, just using some of the techniques learned in the kitchen. The Cat was happy. Not sure what Chef thought (I’m afraid to ask).
Chef sent out a tasting plate of poached Weke with julienne of cucumber, vine-ripened tomatoes infused with olive oil and basil.
This is not how the plate went out. The Cat sent a little back to the kitchen for me to taste. The fish was perfectly cooked and the tomatoes had not hint of acid at all, almost tasted like berries. Chef also sent to The Cat tidbit plates of pan-fried scallops and foie gras of duck with lentils. The Cat scarfed that plate. No tasting for The Mouse. Sigh.
One last picture for this post. Chef’s pots and pans.
Pots and Pans
He brought them over from Europe at several hundred dollars each. Some, I have difficulty lifting, much less maneuvering on the stove. His wife sometime jokes that he loves his pots and pans more than her. Life of a chef (and a chef’s wife).
Enjoy. Eat well.
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