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Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier

Month: October 2022

Artisan Baking

Artisan Baking

Life & Culture Denver post 2022-10-26 feature article is Sourdough. a thing that makes me think … Hmmm. the article starts with a sub heading Hops and Pie overhalls pizza menu, highlighting the way chefs are thinking about crusts… Hmm Hops & Pie Artisan Pizzeria. […]

Stuffed Shells.

Stuffed Shells.

Week Night Dishes from DenverPost Life & Culture 2022-10-26 had a crave for stuffed pasta shell. It was from ‘Five Recipes that you will crave’ our of NY Times and written by Emily Weinstein ‘Week night dishes’. Assemble stuffed shells earlier in the day and […]

Garden Pavilion Note Book. Stirfry Chicken with Cashews and Vegetables

Garden Pavilion Note Book. Stirfry Chicken with Cashews and Vegetables

From the Garden NoteBook comes this classic.

from the Garden NoteBook

Stirfry Chicken with Cashews and Vegetables

Chef Gysela
Course Main Course
Cuisine American

Equipment

  • 2 large pan
  • One large skillet

Ingredients
  

  • 6 Oz Chicken Sliced
  • 1 Oz Red Onion Sliced
  • 2 Oz Pea Pods
  • 1 Oz Shitake Mushroom Sliced
  • 1/2 Oz Zucchini
  • 1 Oz Bean Sprouts
  • 1 Oz Bok Choy
  • 1/4 Tsp Chopped garlic
  • 2-3 Oz Soy Sauce
  • 1/2 Cup Light Chicken stock
  • 1 Tsp Corn starch mixed with Chicken Stock
  • 2 Tbsp Sesame Oil
  • 3 Tbsp Corn Oil

Instructions
 

  • Place 2 large skillet pans on the fire to warm them up. Add in each skillet both oils.
  • Set up all vegetables (one portion of all vegetables) onto a plate
  • Carefully place the chicken into one pan and all vegetables into the other.
  • Stir and swing pans alternately and quickly.
  • Soon the chicken will take form and take color.
  • Lightly salt and pepper. take out of the pan.
  • Add Chicken Stock to the vegetables.
  • Add soy Sauce. Add Corn Starch Slurry to the desired thickness.
  • As soon as the cornstarch clears, add the chicken back into the stirfry vegetable mixture and serve
Garden Pavilion Note Book  ‘Yogurt and Fresh Fruit Terrine’

Garden Pavilion Note Book ‘Yogurt and Fresh Fruit Terrine’

ter·rine noun a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices. Hmm… Goggle did not help much. A terrine is a meat thing served cold. In […]

Garden Pavilion Note Book. Shrimp and WaterCress Cone ‘Appetizer’

Garden Pavilion Note Book. Shrimp and WaterCress Cone ‘Appetizer’

From Garden Pavilion Note book is retro. Shrimp and WaterCress Cones with Seaweed. the picture is from the prep notebook. really retro. But what was trendy – comes around again. I read in the DenverPost 10-19-22 Life & Style – Vegan and Vegetarian Sushi rolls […]

Apples

Apples

DenverPost’s 2022-10-25 Life and Culture has apples as savory accompaniment to Roasts. Specific to Pork roast. What is your thought on fruit with Roasted meats? Hmm. For myself – the twist here – is to keep the apples roasted on the savory path, Not sweet.

Bill continues to expand that there are 8,000 varieties of apples. I also am on the apple bus and like round numbers (not 8,001 varieties).

Braised Red Cabbage and Apples.

Everything turns to pumpkin spice means – Fall Is Here.! Red Cabbage this way is Aromatic and Flavorful
Servings 4 servings

Ingredients
  

  • 2 pounds red Cabbage
  • 3 Tbsp Bacon Drippings
  • 1 pinch salt
  • 1 pinch blk ppr
  • 1 cup redwine
  • 1 Tbsp Cider Vinegar
  • 2 Apples unpeeled and sliced thin.
  • 2 Tbsp Brown Sugar

Instructions
 

  • The Red Cabbage is sliced thin. (Note… Often i will use the mandolin to get the slices consistently really thin. I like getting the pan hot, adding the bacon dripping – not to smoking hot – and adding the cabbage. Season with the salt and pepper. Deglaze the pan with red wine and vinegar. Add the brown sugar and cover quickly. and let the cabbage cook for about 5 minutes. Add the apple and cover again for about 10 minutes.

Notes

recipe note: this is my adaptation of Grandma Dorthy’s Braised Red Cabbage recipe… I think she used more vinegar and less redwine – or what was on hand..
Roasted Porchetta

Roasted Porchetta

Bill St. John in Denver Post’s Life and Culture 2022-10-26 writes about apples and Pork Shoulder. This is a great lead into the the Pork that was ordered from Marczyk’s. The four pound Porchetta was picked up Saturday 10/21 with great anticipation. Opening the brown […]

Garden Pavilion Note Book. ‘Mignonette Sauce’

Garden Pavilion Note Book. ‘Mignonette Sauce’

from the Garden Pavilion note book, Mignonette is sauce served cold. It reads more as a red wine vinegar dressing than a real sauce. A sauce consistency one should be able to “coat the back of a wooden spoon and run your finger along it.” […]

Garden Pavilion Note Book. ‘Tartar Sauce’

Garden Pavilion Note Book. ‘Tartar Sauce’

Mama makes a very good tartar sauce from Scratch. It is a favorite of Grand dad Eric. Just ask him. he will tell you so …

Tartar Sauce

Chef Gysela
Cold Sauce – From the Garden Pavilion's Note book
Prep Time 10 mins
Course Sauce
Cuisine American
Servings 2 quarts

Equipment

  • 2 quart bowl

Ingredients
  

  • 2 Quarts Mayonnaise
  • 2 tbs chopped shallots
  • 3 tbs Gherkins
  • 2 tbs capers
  • 2 hard boiled eggs chopped

Instructions
 

  • drain the garnish dry.
  • add the mayo to the bowl
  • stir in the garnish in a figure 8 motion.
  • season with the a splash of the 3 potions: tabasco, maggi, worcestershire
  • season with a pinch of salt and dash of white pepper.

Notes

serve cold.
better if it is made up a day ahead – to let the flavors mingle.
Garden Pavilion Note Book. ‘Cucumber Soup with pecans’

Garden Pavilion Note Book. ‘Cucumber Soup with pecans’

From the Garden Pavilion Notebook is a concept of a soup that is intriguing. while not as intriguing as salty street art – the blu ape – it does inspire a second look. Hmm. Cucumber Soup, best served ice cold is not a winter soup.