In the Restaurant's Kitchen: Chef's Delight (Vegeterian Approved!)

Those of you who follow me, know I enjoy photography. But I'm also a Chef, at a local restaurant.

As I and my colleagues work on client orders, there's always left over food, which wasn't selected, because it either wasn't fresh enough or didn't look attractive. But we never throw it away, as it's perfectly edible.

Yes, you've guessed it. Chef's Delight is what's leftover and depending on the ingredients, we cook it to feed the starving personnel (not really, these assholes are fat and always hungry).

Today's Chef's Delight consists of (portion for two):

Soft, leftover tomato bits, from sandwich orders (200 grams or 7 oz)
Soft, leftover green pepper bits, from sandwich and salad orders (50 grams or 1-2 oz)
Frozen bits from several cucumbers. Some idiot left the freezer door open and the fridge crystallized several cucumbers. I was actually thinking of beating the responsible monkey with them, but decided to vent on Steemit instead. Anyway, you are going to need around 200 grams or 7 oz.
Boiled potatoes. It's time for a fresh batch, so the old one has to go. Around 200 grams or 7 oz.

Additional ingredients:

Lyutenitsa - 2 spoons. I've already told you what it is! I know you're too lazy to click on that link, so pay attention: it's a type of Balkan relish. It's usually tomatoes, peppers, carrots, eggplant, vegetable oil, sugar and salt. Some nations call it avjar (which is slightly different). But you can find something similar at your local store. Trust me, it's worth it. Or, if you are too lazy, just use ketchup! But the magic will be gone!
White wine - a spoon. Or maybe a spoon and a mouthful.
Sunflower or olive oil - just a little, to cover the base of the frying pan.
Spices - as much or little as you like. I generally add a tea spoon of each: salt, black pepper, savory, cumin and oregano.

Let's go, I'm getting hungry already!

Step 1: I've made a mistake

Put the olive oil and throw in the chopped tomatoes (removing their skin is a good idea), green peppers and cucumbers. If the cucumbers and peppers are too fresh, either chop them into smaller bits or first cook them by themselves, for five minutes, before adding the tomatoes. Otherwise, you'll have a crunchy meal. Yes, that's the mistake I made. And it was still delicious!

Step 2: Add lyutenitsa!

As soon as the vegetables begin to soften, add a couple of spoons of this magical relish.

Step 3: Cook, simmer, boil.

Hey look, STEEMed vegetables! Keep going until they become even softer.

Step 4: Stop staring at the boiling vegetables, you've got work to do!

Take a hand blender and mash those potatoes. Add some water, or your blender will explode from overheating and you might lose a finger or two. Save that for the new Note 7!

Step 5: Baron Harkonnen: "He who controls the Spice, controls the universe!"

From left to right: cumin, black pepper, savory, oregano. Add a teaspoon of each to the mashed potatoes. Don't forget some salt too!

Potatoes on steroids!

Step 6: Mix it!

Add the potatoes and begin stirring. Don't stop stirring. Ever. Well, at least for the next minute, until it's evenly mixed.

Step 7: Yummy!

Sprinkle with some chopped parsley, take a heroic posture and say: Ta-daa!

The second portion was already gone for the photo shoot... I'm gonna kill these hungry stealing bastards. Anyway, serve with toasted bread and if you so wish, you can also grate some white (feta) cheese on top for some extra goodness (and calories)!

There you go, hope you enjoy! Be sure to check my other cooking lessons at #dek-cooking (click "new" to view all).

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