Well, Sunday is here, and no functions scheduled at the country club. The weekly Sunday buffet is already set up for the weekend guests. but apart from that, relatively quiet.
We had an over stock on canned garbanzos. So, to help lower food cost, we decided to make something out of it.
The Garbanzos, or chick peas, were boiled in water with onions, carrots, leeks, celery and bacon. That went on for about two hours until the garbanzos were tender. Then added peeled tomatoes as well a few links of Chorizo bilbao. Added the bouquet Garni and let the pot simmer for about 45 minutes. Adjusted the seasoning, then added a little garlic oil.
The resulting stew is a thick melange of vegetables, with a savory aroma that engulfed the kitchen. The taste was rich, with the chorizo adding some heaviness. the texture of the garbanzos made the stew filling. Satisfying. The recipe was taken from a French Chef I met a few years ago. called Garbanzos a la Catalane.
chef still out of commission, so a bit of staff juggling had to cover the gap. Since there are no functions scheduled, the entire banqueting team is on their toes cleaning out the facilities.
Right now the kitchen people are listening to this inane radio station, with the DJ asking over and over again if we have the energy. Piff.