Day one hundred nine

Our plate (final version)

Guess what is the best 'selling' dish? 

Today our team cooked the following:
Vegetarian Chili
Annatto Rise
Tortilla Chips
Puree of Lentil Soup
Mixed Greens with Fire-Roasted Tomato Vinaigrette.

Our dishes were good, very tasty. In some way I start changing my opinion about vegetarian cooking and food. What was really surprising for me, is that our dish was sold out in 25 minutes. We 'sold' more than any other team today. The reason for this (I think) is that we have the same menu for the fourth day in a raw. The only dish that is changed every day is a vegetarian one. I think people are bored with the same fish, poultry, and meat and whant to try something
different. Also students (who is the majority of our customers at lunch) are not limited in food. So if they do not like dish, they can get another one.

Here is a recipe for a vegetarian chili.
serves 10.
Ingredients:
1 lb dried black beans 
Salt, as needed 
2 fl oz olive oil 
8 oz small-dice onion 
8 oz small-dice green pepper 
8 oz small-dice red pepper 
8 oz small-dice yellow pepper 
½ oz minced garlic 
½ to 1 chipotle in adobo sauce, finely chopped 
1 tsp adobo sauce 
2 poblanos, roasted, seeded, and peeled, small dice 
2 tsp Chili Powder 
1 tbsp ground cumin 
¾ tsp ground coriander 
Pinch ground cinnamon 
2½ oz tomato paste 
6 fl oz white wine 
28 fl oz Vegetable Stock 
5 oz small-dice tomato 
½ oz masa harina, mixed with vegetable stock to make a slurry 
Ground black pepper, as needed 
Sugar, as needed 
8 oz grated Monterey Jack 
5 fl oz sour cream
3 tbsp cilantro

Method:
1. Sort the beans and rinse well with cold water. Soak the beans using the long or short method. 
2. Drain the soaked beans. 

Our first version how to plate

3. Transfer the beans to a large stockpot and add water to cover generously. Simmer for 1 hour. 
4. Add salt and continue to simmer until the beans are tender to the bite, 20 to 30 minutes. Drain well and reserve. 
5. Heat the oil in a large saucepan over medium-high heat. Add the onions, peppers, garlic, chipotle, adobo sauce, and poblanos and sauté until aromatic and just turning golden. 
6. Add the chili powder, cumin, coriander, and cinnamon and cook until aromatic. Stir in the tomato paste, and cook for 2 minutes. 
7. Add the wine and reduce by two-thirds. Add the stock and tomatoes, bring to a simmer, and cook gently until the vegetables are tender, 8 to 10 minutes. 
8. Add the drained beans and cook 5 minutes more. 
9. Add the masa slurry to the chili, mix well, and bring back to simmer. Season with salt, pepper, and sugar. 
10. Serve immediately, garnished with cheese, sour cream, and cilantro, or hold hot for service

Here is a link to a recipe for Annatto Rice

In the class we are still straggle with a lack of efficiency. In my team I have trouble with two people. With one of them finally I have found a way to work together. Another one is in a stage of rejection of anything and anybody. He is using an ass hole face all the day. Have to deal with it at least one more day. There is probably going to be rotation starting from Monday.