Thursday, January 3, 2008

Back to Our Regularly Schedualed Food!

The holidays are finally over, which means for most of us in the resturant industry, business is dead. It's time to experiment and write the successes here for all of you to enjoy in your own homes!


I've had to do a lot of experimenting at work over the past two months, mostly because I get very tired of the same old thing very quickly and I'm not even eating it. So, some recent successes for you all.

Mexican Turkey Soup
I started with a simple potato soup base and thinned it a bit with chicken stock.
Add minced jalapeno peppers, diced cooked turkey, cumin and oregano and chedar cheese to taste.
Don't forget to season!

Oriential Inspired Chicken Soup
Flavour base, lots of fresh grated ginger, minced garlic, onions and shallots.
Sautee off the above ingredients then add chicken stock. Add julieene carrots and Leeks, sliced bok choy and diced cooked chicken. Really great for a cold.

Chicken Salad
Diced cooked chicken breast, yogurt, a little mayonaise, sage or tarragon (FRESH), lemon juice, quartered red seedless grapes. Very good on a crossiant.

Chicken Salad #2
Diced cooked chicken breast, mayonaise, grated carrot, ground cumin.

Not your mom's mashed Potatoes
Use red skinned potatoes and leave the skins on. Boil and Mash with butter and milk.
Add roasted garlic, salt, pepper and dried Lavender!
While not something I've used at work the combination has been kid tested and mother approved(Thank you Stef!). Becareful how much Lavender you add, it should not become the dominant flavour but lend a floral/citrus note that is really nice.



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