Monday, October 31, 2011

Happy Vegan Halloween

Potato Skulls

People said they were cute,
which was not exactly what I was going for.

so cute :)

this one looks like the sous chef


Saturday, October 29, 2011

my machines

With lots of cooks and limited resources we can get a little uptight about people taking our stuff.
We almost had a fight during a safety meeting regarding this subject.

Top 10 things you do not take from 
someone else's station

Most of the time you provide your own pen, so you want to keep track of it.

Up in the hoods is a universal hiding place in all kitchens.
(This is my decoy peeler. My good one is under the lid.) 

Tape is small and easy to steal, so guard it well.
(Writing on something does not help at all, although many people still do)

A good clear wrap is big, does not snag, is full, and has a good cutter is worth fighting over.
This is not one of those
(Want to test a cook? See how long it takes them to un-snag a clear wrap.)
(It is maddening to lose your box of gloves)

Now we are getting serious. It is just not cool to take someone's cart.
(Clear wrap makes a great makeshift rope to tie up your cart, plus it makes a good belt in a pinch)
This is a dangerous thing to steal. People are counting on it to be there.
(I used to write "catering" now I write "vegan". Works great.

You may think this should be #1 but deep down cooks are proud of their knives and
like to show off how sharp they are.

Many cooks are way hooked on these.
One time two were taken at a catering and a cook went ballistic.
(Most food service places have free beverages for employees, except bottled or canned items.)

Tuesday, October 25, 2011

Vegan Biryani

One of the first vegan entrees I made at work was Vegetable Biryani.
I think I sold 20 or so. That was a lot at the time.
Now I need 100+ (12 4-inch shot guns).

basic recipe:
5 gallons cooked rice, 2 gallons garbanzo beans, 1 gallon diced red bell peppers, 1 gallon diced carrots, 1 gallon diced red onions, 2 cups minced jalapenos, 6 cups olive oil, 3 cups minced ginger, 1/2 cup curry powder, 1/2 cup ground coriander, 1/2 cup turmeric, 1/2 cup cumin, 1/2 gallon golden raisins, 3/4 gallon frozen peas
Salt to taste
1 case whole roasted salted cashews

My secret ingredient is yellow curry paste and a bit of the cooking liquid from the garbanzo beans to keep it moist.
For the rice I combine basmati and jasmine. This is another secret. Basmati by itself is too dry and loose and jasmine by itself is too sticky. When combined it is perfect.

vegan biryani sold as a small plate
prep work
big batch cooking
shot guns
vegan biryani with roasted cauliflower and daal

by Brian P. McCarthy

The Vegan 
Family Cookbook
by Brian P. McCarthy

Friday, October 21, 2011

Silly Day at Work

We are not always the most serious group of cooks we appear to be.
We had Christmas music on the front of the house stereo today. 
We had complaints so it was turned off :(

to much time on our hands
this cow has been stuck to the wall for over 3 years

four horsemen of the apocalypse
(ghost, habanero, bird's eye, and serrano pepper)
(this sauce is so spicy that you use a toothpick to dip into it for a taste)

night crew brought this one in
it now hangs by the spices

removed from a box and was taped to a shelf for a day

this is what happens when you work over 80 hours in one week
vegan boy
(this is what the sous chef had put on my chef coats at work)
Quaker Guy

radish man needs a nap

by Brian P. McCarthy

The Vegan 
Family Cookbook
by Brian P. McCarthy

Sunday, October 16, 2011

Vegan Pasty

Hello England from United States!
When I blogged the Portobello Mushroom Wellington I got 14 views from Russia!
Now I am going to see if I blog the classic Pasty if I get views from the UK.

Originally served to miners in England
There is a special twist and fold method used to seal the dough
(The Pasty needs to be secure to withstand the drop into the mines)

potatoes,onion, carrots, peas, garbanzo beans, and stone ground mustard 

Filling the Pasty

Pasty served with a Malt Vinegar Black Barley Salad

Thursday, October 13, 2011

Vegan Whole Grain Salad

Sometimes I think Americans are hopeless in their eating habits.
They proved me wrong today.
One of the healthiest dishes I put out is a Vegan Whole Grain Salad with Paradise Dressing (fat free) with Moroccan Lentil Soup.
I expected a long and boring lunch, but what I got was a line of very excited people wanting the meal and wanting to learn about the different ingredients.

(Vegan Whole Grain Salad)
whole grains on baby spinach served with roasted edamame,
dried cranberries, cucumbers, pear tomatoes, and soup

whole grains
(I just steam them like rice, then rinse them with hot water
then I toss them with a little bit of olive oil and salt)

Vegan Moroccan lentil soup
(this was my break snack)
Vegan Paradise Dressing
(rice vinegar, sugar, ginger, soy sauce, cilantro, red pepper flakes)

(Vegan Whole Grain Salad)
farro, black barley, triticale, red rice blend, quinoa
(all ready for the lunch crowd)