Tradition & Cutties
The tradition started early in my academic carrier – where my mentors and teachers spread good cheer. As we look forward to 2021′ we just need a few positive traditions to set us in our path forward.
Author: Frances
Christmas Dinner in Scotland
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 […]
A Heaping Helping of Heavenly Potatoes.
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 cheese covering the slices of potatoes makes my stomach grumble.
For lack of a handy recipe, I indulged in the “All Recipes Creamy Au Gratin Potatoes.” This recipe worked quite nicely for what I needed it for! I separated all of my ingredients into their specified sizes first, then I heated the oven, and next I started on the Bechamel Sauce. This recipe gave the perfect amount of everything for the Bechamel. Though, the first thing that I would critique just by looking at the website is the utensil used. They specify that a whisk should be used to envelope the ingredients together, though from my experience a wooden spoon works much more efficiently. Instead of scratching (with metal on metal) a whisk on the metal saucepan, a wooden spoon perfectly mixes the sauce.
My second recommendation or critique would be to add more layers of the potatoes and onion in the casserole dish. All Recipes suggests 2 layers – but I fit about 5!
This recipe hit the mark for a perfect Thanksgiving Dish – a I definitely served myself a heaping helping of it! 🙂
Thank you! 🙂 Until next time – Culinary Daughter
Refuge at the Market
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 […]
What to cook this week?
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.
Garden Pavilion Lunch Menu ~ Sensational Salad Entrees
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
Fruit and Berries ~ with Sherbet or Low Fat Cottage Cheese, Low Sodium, Sweet and Sour Curry Dressing
Hawaiian Seafood And Papaya Salad ~ with Shrimp, Crab meat, Scallops and Tuna fish
Garden Pavilion Lunch Menu ~ “Appetizers / Soups”
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, […]
Notes from the Garden ~ Roasted Turkey Oklahoma
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
Day 54 Quarantine: Spring Fling Cake (Copy CAT of the well known original from the recently closed Market)
Spring Fling cake at home
Copy Cat Market
Equipment
- large bowl, shredder for zucchini
Ingredients
- 2 1/2 cup shredded Zucchini
- 1 1/4 cup Sugar
- 5 Eggs
- 1 cup Sour Cream
- 1/2 table spoon vanilla Extract
- 1/4 tea Vanilla Extract for the frosting
- 3 1/2 cup All Purpose Flour
- 1/2 tea baking Soda
- 1/2 tea baking powder
- 1 pinch of salt
- 1/4 cup veg oil
Frosting
- 3/4 cup cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- preheat over to 350F
- Grease 10" round cake pan
- to prepare the cake – shred the zucchini
- add the eggs, sugar, oil, sour cream, extract.
- when thoroughly mixed, add all the dry ingredients.
frosting
- whip the cream cheese and butter until smooth.
- gradually add the powdered sugar.
- separately whip the cream and fold into the cream cheese frosting.
- do not over whip
Fruit for the cake
- I like Strawberry slices, Mango. the food glue to hold the fruit is warmed up (and coolded) apricot jam.
Assemble
- cut the cooled cake horizontally in half. use Berry jam to glue back together
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 is what we made! In memory of our beloved Market closing, we made their original spring cake. Though we didn’t win, it was the thought that counted, and the Market’s memory lives on.
Day 78 Quarantine: Sweet & Sour Mango Chutney
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 […]