Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Aunty Drucilla’s Christmas dinner of Roast Beef and Yorkshire pudding is the benchmark of ‘Scotland Stay’ celebrate in place COVID Christmas dinners. 5 veggies and mashed potatoes. An accompaniment to the queens speech and a forward looking – better in 2021. Aunty we look forward […]
This Thanksgiving is far different from any other we have and probably ever will experience. Though, what better excuse for good food?! This year, I made one of my favorite dishes of all time: Scalloped Potatoes. Everything from the cream, to the butter, and especially […]
The week before Labor Day is turning out to be a quiet one. Another Social Distanced week that is consisting of smoky overhang from the mountain fires and the heat is still at record highs. My first week of social distanced high school is behind us, and right now we’re ready to get cookin’.
In the paper: Rocky Mountain News has the issue of Life & Culture a good writing of restaurant revivals – even though they are still mostly outside seating and in the smoke and weather. Then there is a story all about french fries (spoiler alert, they’re not actually french). Though today my story is about refuge from all these crazy things (aka fires, Corona, heat, etc, etc.) I found this refuge at Spinellis Market.
This afternoon, to hit off yet another week of distance learning, I took a trip to the best little Market in Denver: Spinellis. Here they are equipped with everything from ice cream, to sandwiches (the best around, especially the Rosemary Ham sandwich), to Italian Cream Sodas. This little place (quite literally a slice of Heaven – for they have pizza and pie, too) is my refuge for this week. All is good here… aside from everything else.
This week is the third Sunday of the month. This is the day we cook with Aunties and Uncles – Via Zoom. Uncle Dan recommends “whatever casserole”. Meaning lets not sweat the small stuff . Lets cook with what we have and get together.
From Mama’s restaurant : “Sensational Salad Entree” Section. High Protein Salad ~ Fresh roasted Turkey and Monterey Jack on shredded Romaine with Mild Herbed Olive Dressing Lean Flank Steak Salad ‘ROLLEPOLSE’ ~ A Danish Beef Specialty with Horse Radish Sauce. Apple Star with Corn Salad […]
Appetizers / Soups
Fresh Greens from Today’s Market – we recommend our Low Calorie Fresh Herb Dressing
Sun Ripened Tomatoes – with chopped Shallots, Fresh Basil and Chives
Japanese Cucumber Salad – Toasted Sesame Seeds, Rice Vinegar and Dill
Garden Vegetable Caponata – Marinated Eggplant, and Baby Vegetables
Leek Salad – with Smoked Salmon and Scallops
Soup of the day
Barley and mushroom Soup
Chilled Cucumber Soup – with Roasted Pecans and Dill
Roasted Turkey Oklahoma The head Chef brought this back from the 1980 US Culinary Olympic Team. it was archived in the garden book and added as an American Flavor Recipe
Above is a picture of the spring fling cake we made. Lemon Meringue batter, a cream cheese frosting, fresh fruit, candied pansies from our garden, and a colorful base of rainbow sprinkles. In light of recent events, my school hosted a virtual bake-off, and this […]
Today, to go with our Hawaiian chicken brochettes, we made a Sweet & Sour Mango Chutney. Now, I love mangoes! Their tangy-ness, fibrous seed, and rich flesh make for a perfect fruit. Though, in this chutney, the mixture of onion, vinegar, mango, and sugar just hit those flavors over the top.
Honestly, this mixture is just a simple syrup made of vinegar and granulated white sugar. First, begin by adding about 1 cup of white vinegar, and about 1/3 of a cup of granulated white sugar. Put these two ingredients into a wide-based pan, and bring to a slow simmer while stirring. Then, add the garnish: two cut up mangoes (just the flesh), & 1/3 of a cup of diced onions. Stir while this cooks, and reduce the flame.
Once I made this chutney, which was about 3 hours before I actually used it, I could not stop “sampling” it. I only left about half because I couldn’t keep my spoon out of the bowl! Anyways, long story short, this chutney is one to crave. It could be used on basically any game: pork (heading in the Hawaiian direction), chicken, and anywhere else from there!
After dressing this chutney on the main meat, you could also add just a pinch of fresh mint; the color and a hint of that flavor wouldn’t be bad!
Enjoy.
This is one of my all time favorite leftover creations! After St. Patrick’s Day, there is normally quite a lot of leftovers… and it’s not very exciting to have the same meal 2 or 3 times in a row! So, out of a traditional Irish […]