Today was amazing. Today, I devised and made staff meal from start to finish. As in, I actually cooked a finished product for other Legumers to eat. Even if it was just for staff, this felt awesome.
A couple of weeks ago, I made my first ever staff-anything, some sesame peanut noodles (a frequent staff meal) and a couple of coleslaws, one of which I even creative freedom with (fennel slaw, anyone?) But today I not only suggested the recipes but actually stood behind the line and cooked the frickin’ food. MY frickin’ food.
It was a slow prep morning, so I offered to help with staff meal in the first place. The central ingredient for the day was to be some staff-designated halibut, and when Jess suggested that I come up with a seasoning or marinade for it, the first that occurred to me was a miso-glaze marinade, which I’ve used before for salmon and for eggplant. Nasi dengaku, yum. Miso, mirin, sugar, and sesame–it’s a super simple, quick concoction perfect for baked fish. A French/Russian-inspired bistro doesn’t keep mirin on hand, so I added some sugar to some white wine, dissolved the rest of the ingredients into it, and was good to go.
When Jess proposed rice to go alongside, I suggested, “Why not fried?” It was the perfect base for any added vegetables, and my dad’s egg fried rice is one of my simplest go-t0 recipes. I sautéed up some mirepoix, I seasoned some scrambled eggs to fry up, I mixed it all up in a hotel pan–I was golden. The last meal component was the ubiquitous salad. Following the Asian theme–the typical Japanese steakhouse ginger-carrot dressing salad. Bingo. This is where I needed help–my dressing came out a bit acidic. I’m NOT a frequent salad dressing maker at home. But a little olive oil and salt was all it needed. Staff meal DONE. An epic day.