Morning Antim, Goathead, Delle and anyone else alive in here, I'm not sure why you are but I have an inkling why I am.
After a relatively sleepless night of running recipes through my head I finally decided to get up and scour some cookbooks for more ideas. I have an interview tomorrow part of which includes a mystery basket (ala Chopped) in which I need to create an app, a protein and a starch for the interview panel of five. One would think being asked to do what you've been doing for the last year and a half wouldn't be so stressful........one would be wrong (although in fairness I generally I do know what my ingredient will be before I start cooking or atleast try to
Best laid plans I'm shooting for polenta "fries" w/tomato jam as the app, a roulade of some yet to be discovered meat (hopefully poultry) stuffed with spinach, roasted garlic and feta w/pan gravy, a mushroom risotto of some sort (I'm hoping for faro, orzo or oatmeal in the basket). To that I'll be adding roasted caramelized asparagus (just salt and parmesan) and a chopped salad of shredded cabbage (red and white), carrot, shallot, cuke, turnip, celery, jalapeno, (everything up to the celery individually salted and seeped for 1/2 hour) simply dressed with olive oil, lemon juice, salt and pepper. But obviously this will change based on the basket.
The good thing is I'm finding the mental exercise I'm going through on the meal is keeping me from thinking about the stress of the interview (I'm fine one-on-one, not so much with public speaking in a Spanish Inquisition style setting).
Anyway, tonight I'm heading into the East Village for a screening of Spark
and I'm off on Friday which when I will be either a day of celebration or one massive wound-licking session.