Day one hundred seven

Our tasting plate today

Making noodles from squash...

Second day in A'la cart cooking. Today our team prepared:
Poached salmon with sauce Béarnaise
Boiled parsley potatoes
summer squash noodles
chicken consomme

Our tasting plate was good, we were able to present it almost on time. Chef's feedback was mostly positive.

I made these squash noodles. Was a bit confused at the tasting, as the chef said less color during cooking. I understood it less color - less cooking. They were
undercooked. However the dish is interesting as a garnish.

Summer Squash Noodles (10 portions)
Ingredients:
12 oz/360 g yellow squash, cut in long julienne 
12 oz/360 g zucchini, cut in long julienne 
12 oz/360 g leeks, light green and white parts only, cut in long boias and blanched 
12 oz/360 green beans, blanched and split lengthwise 
1½ oz/43 g butter Salt, as needed Ground black pepper, as needed
1 oz chopped herbs

Method:1. Toss the squash, zucchini, leeks, and green beans together in a large bowl. 
2. Heat the butter in a large sauté pan over medium heat. Add the vegetables and sauté, tossing frequently, until they are heated through and tender, about 5 minutes. 
3. Season the vegetables with salt and pepper. Add the chopped herbs and serve immediately

Note:
Leeks needs to be cut on long bias, otherwise it will be very fibrous and not palatable. To do this, cut off green part and roots, then cut it in half longwise and wash. Take a couple of layers at the time and cut them on diagonal, so you will get long strips with short fibers.