AllenOK
Executive Chef
Yakuta, Vyapti, or Radhuni, I could really use your help.
Where I work, we are entering our busy time of the year. Lots and lots of catered parties. As usual when we do a party of over 100 people, SOMEONE is going to ask for a vegetarian plate. That usually gets handed off to me, as I'm a fairly creative person that can "work with what we have".
I would like to try making a vegetarian curry, or other vegetarian dishes. My basic requirements are:
-Something I can prep and hold refrigerated, and will last for a week or so.
-Something that isn't spicy/hot to start with. I have chile/garlic paste at work already, and can add that as needed, or just regular crushed red pepper or cayenne pepper if that person what's something hot.
These are some of the things that I have to work with that we keep in stock:
-Canned coconut milk
-Homemade veggie stock
-Fresh globe (purple) eggplants
-Cilantro / Fresh Coriander
-Other assorted fresh vegetables typical to an American kitchen
-Ghee (although I doubt I'll use this for vegetarian dishes)
-Commercial Curry spice mix (I'm not that crazy about this)
-Pita/Naan (I'm not sure if it's yeast-leavened or chemically leavened)
-American style "converted" or parcooked rice
-Japanese style sticky rice
There is a fairly decent Asian grocery store that I shop at from time to time. I've looked for fresh or frozen curry leaves, but haven't found any. I have not asked, as many of the folks there don't speak English very well. I'm also not sure if they carry kaffir lime and/or kaffir lime leaves.
I can cook rice and hold it cold, and reheat to order should I get a request. I don't mind getting some basmati or jasmine rice, as I've worked with basmati before.
I do not mind buying a small jar of curry paste, especially if it's a different color, although I'll want to taste the finished product before I go ahead and put it on the menu.
If I do anything with lentils/dal, I'd have to buy those. I don't mind, but if I cook them and hold them cold, how long will they last?
I have in my files a basic coconut curry sauce recipe. I'll probably be using that. I also have a thai curry sauce recipe, and I may give that a shot.
Can you all think of anything else I might want to take a shot at?
Where I work, we are entering our busy time of the year. Lots and lots of catered parties. As usual when we do a party of over 100 people, SOMEONE is going to ask for a vegetarian plate. That usually gets handed off to me, as I'm a fairly creative person that can "work with what we have".
I would like to try making a vegetarian curry, or other vegetarian dishes. My basic requirements are:
-Something I can prep and hold refrigerated, and will last for a week or so.
-Something that isn't spicy/hot to start with. I have chile/garlic paste at work already, and can add that as needed, or just regular crushed red pepper or cayenne pepper if that person what's something hot.
These are some of the things that I have to work with that we keep in stock:
-Canned coconut milk
-Homemade veggie stock
-Fresh globe (purple) eggplants
-Cilantro / Fresh Coriander
-Other assorted fresh vegetables typical to an American kitchen
-Ghee (although I doubt I'll use this for vegetarian dishes)
-Commercial Curry spice mix (I'm not that crazy about this)
-Pita/Naan (I'm not sure if it's yeast-leavened or chemically leavened)
-American style "converted" or parcooked rice
-Japanese style sticky rice
There is a fairly decent Asian grocery store that I shop at from time to time. I've looked for fresh or frozen curry leaves, but haven't found any. I have not asked, as many of the folks there don't speak English very well. I'm also not sure if they carry kaffir lime and/or kaffir lime leaves.
I can cook rice and hold it cold, and reheat to order should I get a request. I don't mind getting some basmati or jasmine rice, as I've worked with basmati before.
I do not mind buying a small jar of curry paste, especially if it's a different color, although I'll want to taste the finished product before I go ahead and put it on the menu.
If I do anything with lentils/dal, I'd have to buy those. I don't mind, but if I cook them and hold them cold, how long will they last?
I have in my files a basic coconut curry sauce recipe. I'll probably be using that. I also have a thai curry sauce recipe, and I may give that a shot.
Can you all think of anything else I might want to take a shot at?