A Spa Experience Ripoff

Visiting one of our local spas, I had the dinner of my life: cuts from a frenched rack of lamb served alongside a cauliflour mash and fresh sugar snap peas atop a curry sauce. The moment I tasted the dish, I knew I would be trying this at home.

I went for a few alterations: The rack was rubbed with a mixture of brown sugar, olive oil, onion poweder and garlic pepper then placed in the refrigerator for several hours.

The cauliflour was boiled, as was one potato, then put in the food processor with some salt and pepper until it had a nice, soft considtency. This is how I was told the chef did it.

Also, I cooked up that butternut squash that had bit sitting in the corner of the kitchen. I roasted it for about 45 minutes, then put it in the blender with some soy milk.

The curry sauce, which was a very thin and light sauce, called for an onion sautee, soy milk and curry powder. The chef used vegetable stock but, alas, I had none on hand.

It was not as impressive as the resort meal, but, goodness, was it good! Thank you chef!