Sous Chef at the Palms

Last night as a mini housewarming celebration, I was the sous chef at my friends' new condo in SF. We got off to a late start but hopefully the food made up for it :)

The menu consisted of

French Onion Soup
- Slice red onions into thin slices and caramelize them on a nonstick frying pan. (Just sautee until they become brown)
- Add some thyme and minced garlic and saute for another few minutes.
- Bring Free Range Chicken Broth to a boil and add the caramelized onions.
- Add salt, pepper.
- Preheat oven to 400F
- Put soup into ramekins
- Add toasted whole wheat sprouted bread ripped into small pieces
- Also add shredded Gruyere cheese
- Bake for about 10 min (until cheese is completely melted)

Whole Wheat Pizza
- It was easier to feed 8 people this way.
- Whole wheat pizza dough and tomato sauce from Trader Joes
- Used whole wheat flour on the pan before rolling the pizza dough into a pizza shape
- Mike/Tomoko took care of the rest: sautee chicken, mushrooms, tomatoes - you want to try to drain/dry out as much of the ingredients as possible
- Add olives, salami (to half of it), basil, sage and mozzarella cheese.
- Bake for 25-30 min at 450F.

Sweet Potato and Sage Frites- Gladys/Karena helped cut the sweet potatoes into fries-like strips with my new ceramic knife
- Mixed olive oil, apple cider vinegar, fresh sage, pepper together.
- Marinate the sweet potatoes with the sauce.
- Put in an aluminum wrapped baking tray and let it sit for 30-40 min.

There was also dessert of Boston Creme pie and fruits but I was fast asleep. Cooking for 8 is already tiring, I wonder how it'd be to actually run a restaurant!