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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

Recent Posts

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 …

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.

Cucumber Soup with Pecans

Chef Gysela
from the Note Book of the Garden Pavilion
2 from 1 vote
Prep Time 2 hrs
Cook Time 5 mins
Course Appetizer
Cuisine American
Servings 6 servings

Equipment

  • blender
  • Sauté Pan

Ingredients
  

  • 20 oz Cucumber Peeled and Seeded. English Cucumbers are preferred.
  • 2 cups Yogurt
  • 2 Tbsp Creme Fraiche
  • 1/3 bu Watercress Chopped
  • 1/2 Tbsp Dill Finely Chopped
  • 1 1/2 Tbsp Lemon Juice
  • 1 clove Garlic Minced
  • 1 oz Salad oil
  • 2 oz Pecan Roasted and Chopped
  • Salt and White pepper to taste

Instructions
 

  • peel the cucumbers from the blossoms to the stem.
  • Cut in half and de-seed before putting into a blender to make Puree.
  • add the yogurt, creme fraiche and garlic.
  • fill up with water up to a one quart total.
  • let the whole mix run until all the ingredients are well blended.
  • mix in the dill, watercress and lemon juice.
  • add salt and white pepper.
  • In a sauté pan, heat the oil and slowly roast the pecans*.
  • when the roast is complete, dry off the pecans and mix into the soup.

Notes

(Foot Note* try roasting pecans with out the oil)
Serve Ice Cold
Butter boards?

Butter boards?

Just like it sounds.. I cant think what that may be once it warms up, However it appears to be trending well. Todays DenverPost 2022-10-26 calls butter boards ‘the polarizing step child of charcuterie’. ‘It is a TikToc new food Craze’. I am a bit […]

Misenplace for Pantry Garden Pavillion ‘PM

Misenplace for Pantry Garden Pavillion ‘PM

In a world of endless things to do, and in a kitchen with never ending preparations, checklists are my savior. Like mother like daughter, we sleep, eat, breathe, live and die by checklists. Pictured below, you will find a precious list from my mom’s notebook […]

RULLEPOLSE (Danish Rolled Flank Steak)

RULLEPOLSE (Danish Rolled Flank Steak)

From the desk of Raymond are recipes found from my time as an apprentice. Small culinary thread – The RullePolse is cousin to the cooking style of the German Style Rouladen — . Rouladen are a home favorite with the inner filling of bacon, pickle and flavored with stone ground mustard.

RULLEPOLSE

from the desk of Chef Raimund
Rolled Flank served as main course, appitizer atop a crusty french bread or sandwich filling
Course Appetizer
Cuisine Danish
Servings 12 servings as an appetizer
Calories 76 kcal

Equipment

  • tenderize hammer
  • butchers twine
  • Dutch oven

Ingredients
  

  • 1 Flank Steak 1-1/2 lbs trimmed
  • 1 tsp Ground Black pepper
  • 1 cup Diced onion
  • 3/4 tsp Allspice
  • 1/4 tsp Caraway seeds
  • 1 tsp Dried Cheryl (optional)
  • low fat broth to cover.

Instructions
 

  • Tenderize the flank steak on both sides to flatten (and yes Tenderize). Sprinkle evenly with spices and onion. It is easier to roll leaving on side 'unsprinkled'.
  • Roll the flank steak lightly – lengthwise- in a jelly roll fashion, so when sliced cuts across the grain.
  • Tie with butchers string. Close the ends with skewers,
  • Place in Dutch over. Sear on all sides. Cover with stock and simmer for 2 hours.
  • remove from heat.
  • refrigerate until read to serve. Remove the string and slice thin.

Notes

Serving note
A good dressing for the Rullepolse is a hourseradish dressing.
 
Keyword Appetizer
Labor Day Holiday Treat

Labor Day Holiday Treat

Morning Golf is the holiday treat for today. To beat the heat – a quick nine holes was in order. This is followed by Huevos Rancheros at the Kennedy golf course club house. The Pico de Gallo is freshly made with just enough jalapeno for […]

Palisade Peach Pancakes

Palisade Peach Pancakes

Friday we had breakfast for dinner. Pancakes are easy and quick to make. Prep time was about 5 minutes and they looked so good – so did not even make it to the plate.

After blanching and pealing the peaches – it seemed to make a lot of sense.

Peach Pancakes

break fast for dinner is a win!
Prep Time 5 mins
Cuisine American
Servings 4

Equipment

  • WHISK
  • bowl to mix
  • non stick pan
  • spatula
  • Measuring Cups
  • measuring spoons

Ingredients
  

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 teaspoons sugar

wet

  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 cup milk

flavor

  • 1 pealed peach sliced thin

Instructions
 

  • add the wet ingredients
  • add the dry ingredients. don't over mix.
  • add pancake batter to the hot pan. once the pancakes stop bubbling add sliced peach. about 1 minute.
  • turn the pancake over with a spatula and cook the other side until golden brown.
  • keep the pancakes warm
Keyword breakfast
54th annual Palisades  Peach Festival 2022

54th annual Palisades Peach Festival 2022

The Colorado peach festival in Palisade Colorado is simply charming, filled from Main Street to Peach Blvd with what romantics might call “small town magic”. From August 11-13th, small businesses throughout Palisade welcome in tourists and friends, excited to celebrate the golden yellow and orange […]