Wednesday, April 16, 2008

Year of OOTC Dinners



Here is a summary of the dinner menus this past year:

1. Comfort and Joy - roasted tomato soup, chicken pot pie, mac and cheese and apple crisp

2. Hale and Hearty - carrot and orange mild curry soup, beef stew with dumplings, vegetarian chili and lemon meringue pie

3. Savoury Favorites - leek and potato soup, chicken with sausage, prunes and apples, quiche Florentine, lemon pasta and date squares / ice cream with chocolate sauce

4. Rancho San Andres - tomato Tex-Mex soup (with hominy), chicken with mole, chili-glazed sweet potato, Mexican red-rice, chili and cheese on rice, jicama and tangerine salad, pineapple upside-down cake / flan

5. Rosedale Dinner 1 - vegetable soup, shepherd's pie, mac and cheese and brownies with chocolate sauce

6. Saints and Scholars - celery and apple soup, brisket with caramelized shallots, champ, red cabbage and apples, pumpkin, spinach, walnut, basil and ricottta lasagna and prume torte & ice cream

7. Danforth Nights - white bean soup, souvlaki and tzatziki, roast potato and lemon rice, green beans with garlic sauce, spinach frittata, Greek salad and rice pudding

8. Christmas Dinner - roast turkey, giblet gravy, cranberry sauce with sausage and apple stuffing, chocolate pots de crème with whipped cream, berry-cream cheese squares, chocolate peanut butter bars and cherry surprise cookies

9. New Year's Eve Dinner - roasted tomato and red pepper soup, roast ham with raisin sauce, pommes Anna, mac and cheese, banana splits

10. Sausage and Mash at No 10 - roasted tomato and red pepper soup, sausage and mash, spanakopita, lemon pound cake with lemon butter icing and butterscotch swirl

11. Lasagne Night - Moroccan pumpkin soup, lasagna, penne al forno and apple crisp

12. Little India - roasted tomato soup, mughlai chicken with almonds and sultanas, aloo gobi, gujerati green beans, channa masala, cucumber wedges and carrot cake

13. Southern Warmth - Moroccan pumpkin soup, breaded chicken, baked potatoes, spinach quiche, mango crisp and berry jam white chocolate bars

14. Rosedale Dinner 2 - cream of vegetable soup, beef stew served over rice, strawberry shortcake with whipped cream and sprinkles

15. St Valentines Day - cream of celery soup, beef and pork lasagna, spinach, pumpkin, basil, walnut and ricotta lasagna, bread pudding

16. Potluck - onion and potato soup, potluck, spanokopita, walnut pie, lemon meringue pie

17. Dinner 17 - carrot, ginger and orange soup, shepherd's pie, savoury rice and cheese burritos, chocolate cake with blackberries and ice cream, white cake with coconut frosting

18. There is a Chicken in the Kitchen (Again !!) - celery soup, chicken parmesan Italienne, vegetarian chili, buttered rice with dill, corn niblets, pineapple upside-down cake with papaya and ice cream

19. International Women's Day - potato and onion soup, brisket in sauce, deep dish vegetable pie, fancy salad with jicama, orange and mango segments with cranberry vinaigrette

20. St Patrick's Day - celery and apple soup, chicken pot pie, kreatopita David, macaroni and cheese, tomato salad with herbed cottage cheese, mud pie

21. Easter Dinner - minted sweet pea and spinach soup, oven roasted, glazed ham on the bone, cheese quesadilla, salad with assorted tropical fruit and red currant garnish, chocolate pudding cake avec crème Chantilly et Oeufs de Pâques

22. Newfoundland and Labrador Anniversary - vegetable soup, Farmer's sausage, macaroni and cheese with ham, potato pie, coleslaw on bed of lettuce, Omaha bread pudding with whipped cream and caramel sauce

23. The Penultimate - tomato and rice soup, beef stew with mashed potato, salad with tropical fruit and honey-cranberry vinaigrette vegetarian chili, chocolate chip, nut and raisin bar with oreo crust and chocolate frosting

24. Last Dinner - vegetable soup, turkey pot pie with mashed potatoes, cheese quesadillas, chocolate chip pound cake with chocolate sauce and ice cream.

Tuesday, April 8, 2008

Dinner 24 - Last Dinner


Crudites
Celery
Carrots

Soup
Vegetable

Main
Turkey Pot Pie

Sides
Mash Potatoes

Vegetarian Main
Cheese Quesadilla

Bread
Rolls

Salad
Romaine

Dessert
Chocolate Chip Pound Cake with Chocolcate Sauce and Ice Cream

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Beverages
Coffee and Tea
Apple Juice
Milk

Saturday, April 5, 2008

Wattles and Cockscombs



Hey! Almost a whole year has passed without using either wattles or cockscombs. Before you dismiss my dismay, check out this Toronto Life review "Life of Pie".

Tuesday, April 1, 2008

The Penultimate Dinner No 23 !



Crudites
Celery
Carrots

Soup
Tomato and Rice

Main
Beef Stew

Sides
Mash potato

Vegetarian Main
Vegetarian Chile

Bread
Rolls

Salad
Romaine

Dessert
Deep Dish Apple Pie

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Beverages
Coffee and Tea
Apple Juice
Milk

Tuesday, March 25, 2008

Dinner 22 - March 31



NEWFOUNDLAND AND LABRADOR

Crudites
Celery
Carrots

Soup
Vegetable

Main
Farmer's Sausage
Macaroni and Cheese with Ham

Sides
Mashed Potato
Fresh Carrot

Vegetarian Main
Potato Pie (click on it)

Bread
Rolls

Salad
Coleslaw

Dessert

Omaha Bread Pudding (click on it)

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Beverages
Coffee and Tea
Apple Juice
Milk

Saturday, March 22, 2008

Tamarillo - We found the Lost Food of the Incas


We were given a box of these by Second Harvest a couple of weeks ago. Arnaldo said that in Madeira they are called "English Tomatoes".

It seems that along with Portugal, tamarillos are grown for export only in New Zealand and some of the most northern South American countries. Those we received were labelled from Columbia.

The New Zealand Tamarillo Growers Assn suggest some interesting culinary uses, both decorative and otherwise, spanning the range of mayonnaise enhancer, juice ingredient to dessert sauce.

I've read that in New Zealand, kids squish the ripe fruit, bite off the stem and squeeze out the tamarillo pulp!

Thursday, March 20, 2008

Easter Dinner


Crudites
Celery
Carrots

Main
Oven Roasted Ham

Sides
Mashed Potato
Corn Niblets

Vegetarian Main
Cheese Quesadilla

Bread
Rolls

Salad
Fancy

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Beverages
Coffee and Tea
Apple Juice
Milk

Thursday, March 13, 2008

Cottage Cheese Quiz


We have eight large tubs of cottage cheese in the fridge.

What we need now is recipe ideas !!!

Saturday, March 8, 2008

St Patrick's Day



Crudites
Celery
Carrots
Honey Dijon Kettle Chips

Soup
Celery and Apple

Main
Chicken Pot Pie with Shamrock Pie Crust

Sides / Vegetarian Main
Macaroni and Cheese
Champ (Mash, Butter and Scallions)
Green Peas

Bread
Soda Bread

Salad
Tomato Salad with Herbed Cottage Cheese
(on Lettuce Leaf)

Dessert
Mud Pie (OOTC Recipe)

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Beverages
Coffee and Tea
Apple Juice
Milk

Tuesday, March 4, 2008

Dinner 19 - March 10

INTERNATIONAL WOMEN'S DAY - 19TH AMENDMENT
Crudites
Celery
Carrots
Cherry Tomatoes
Honey and Dijon Chips

Soup
Potato and Onion with fresh Parsley and Onion Garnish

Main
Brisket in Sauce (mirepoix, plum tomato, olive oil, garlic, organic chicken stock, apple cider powder, vinegar, cranberry juice, red current jelly, red grape juice, rosemary, bayleaf and peppercorns and a secret ingredient)

Sides / Vegetarian Main
Deep Dish Vegetable Pie with Cheese and Walnuts
Baked Potato
Corn Niblets
Creamed Spinach

Bread
Bagels

Salad
Mixed Fancy Greens with Jicama, Orange Segments and Mango Slices in Cranberry Vinaigrette

Dessert
Apple Crisp and Ice Cream
Peanut Butter Chocolate Bars (OOTC recipe)
Reeses' Pieces

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Beverages
Coffee and Tea
Bottled Water
Apple Juice
Milk

Tuesday, February 26, 2008

Dinner 18 - March 3


THERE IS A CHICKEN IN THE KITCHEN (AGAIN) !!
Crudites
Celery
Carrots

Soup
Celery

Main
Baked Chicken Parmesan

Sides / Vegetarian Main
Vegetarian Chili
Lemon Rice with Dill

Bread
Italian

Salad
Caesar

Dessert
Pineapple Upside-Down Cake

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Beverages
Coffee and Tea
Apple Juice
Milk

Tuesday, February 19, 2008

Dinner 17 - February 25


DINNER 17
Crudites
Celery
Carrots

Soup
Carrot, Ginger and Orange

Main
Shepherd's Pie

Sides
Green Peas

Vegetarian Main
Cheese and Rice Burritos

Bread
Italian

Salad
Caesar

Dessert
Chocolate Cake

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Beverages
Coffee and Tea
Apple Juice
Milk

Wednesday, February 13, 2008

Dinner 16 - February 18



DINNER 16
Crudites
Celery
Carrots
Pretzels or Tortilla Chips

Soup
Onion and Potato

Main
Shepherd's Pie

Sides / Vegetarian Main
Spanokopita on Bed of Carrots or with Rice
or
Mac'n'Cheese

Bread
Italian

Salad
Mixed Greens

Desert
Lemon Meringue Pie

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Beverages
Coffee and Tea
Apple Juice
Milk

Friday, February 8, 2008

Dinner 15 - February 11


DINNER 15 - ST VALENTINE

Crudites
Celery
Carrots
Pretzels

Soup
Cream of Celery

Main
Lasagna - Beef and Pork

Sides / Vegetarian Main
Garlic-Orange Spinach
Spanokopita (if time)

Bread
Italian

Salad
Caesar

Dessert
Bread Pudding

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Beverages
Coffee and Tea
Apple Juice
Milk

Monday, January 28, 2008

Menu Plans

We are about half way through the OOTC season.

To help see where we have been and where we are going I have put together summary of the mains, vegetarian mains and deserts for the first 14 dinners.

You will see that the most commonly prepared dishes are these:

Soup - tomato (5), pumpkin (2) and vegetable (2)
Main - beef stew (2) (chicken and beef tie overall)
Vegetarian - mac and cheese (3) and spinach quiche (3)
Desert - apple crisp (2)

I reckon that the desert dishes have been the most diverse.

1. Comfort and Joy - roasted tomato soup, chicken pot pie, mac and cheese and apple crisp

2. Hale and Hearty - carrot and orange mild curry soup, beef stew with dumplings, vegetarian chili and lemon meringue pie

3. Savoury Favorites - leek and potato soup, chicken with sausage, prunes and apples, quiche Florentine, lemon pasta and date squares / ice cream with chocolate sauce

4. Rancho San Andres - tomato Tex-Mex soup (with hominy), chicken with mole, chili-glazed sweet potato, Mexican red-rice, chili and cheese on rice, jicama and tangerine salad, pineapple upside-down cake / flan

5. Rosedale Dinner 1 - vegetable soup, shepherd's pie, mac and cheese and brownies with chocolate sauce

6. Saints and Scholars - celery and apple soup, brisket with caramelized shallots, champ, red cabbage and apples, pumpkin, spinach, walnut, basil and ricottta lasagna and prume torte & ice cream

7. Danforth Nights - white bean soup, souvlaki and tzatziki, roast potato and lemon rice, green beans with garlic sauce, spinach frittata, Greek salad and rice pudding

8. Christmas Dinner - roast turkey, giblet gravy, cranberry sauce with sausage and apple stuffing, chocolate pots de crème with whipped cream, berry-cream cheese squares, chocolate peanut butter bars and cherry surprise cookies

9. New Year's Eve Dinner - roasted tomato and red pepper soup, roast ham with raisin sauce, pommes Anna, mac and cheese, banana splits

10. Sausage and Mash at No 10 - roasted tomato and red pepper soup, sausage and mash, spanakopita, lemon pound cake with lemon butter icing and butterscotch swirl

11. Lasagne Night - Moroccan pumpkin soup, lasagna, penne al forno and apple crisp

12. Little India - roasted tomato soup, mughlai chicken with almonds and sultanas, aloo gobi, gujerati green beans, channa masala, cucumber wedges and carrot cake

13. Southern Warmth - Moroccan pumpkin soup, breaded chicken, baked potatoes, spinach quiche, mango crisp and berry jam white chocolate bars

14. Rosedale Dinner 2 - cream of vegetable soup, beef stew served over rice, strawberry shortcake with whipped cream and sprinkles

15. St Valentines Day - cream of celery soup, beef and pork lasagna, spinach, pumpkin, basil, walnut and ricotta lasagna, bread pudding

16. Potluck - onion and potato soup, potluck, spanokopita, walnut pie, lemon meringue pie

17. Dinner 17 - carrot, ginger and orange soup, shepherd's pie, savoury rice and cheese burritos, chocolate cake with blackberries and ice cream, white cake with coconut frosting

18. There is a Chicken in the Kitchen (Again !!) - celery soup, chicken parmesan Italienne, vegetarian chili, buttered rice with dill, corn niblets, pineapple upside-down cake with papaya and ice cream

19. International Women's Day - potato and onion soup, brisket in sauce, deep dish vegetable pie, fancy salad with jicama, orange and mango segments with cranberry vinaigrette

20. St Patrick's Day - celery and apple soup, chicken pot pie, macaroni and cheese, tomato salad with herbed cottage cheese, mud pie

21. Easter Dinner - minted sweet pea and spinach soup, oven roasted, glazed ham on the bone, cheese quesadilla, salad with assorted tropical fruit and red currant garnish, chocolate pudding cake avec crème Chantilly et Oeufs de Pâques

22. Newfoundland and Labrador Anniversary - vegetable soup, Farmer's sausage, macaroni and cheese with ham, potato pie, coleslaw on bed of lettuce, Omaha bread pudding

Saturday, January 26, 2008

Dinner 14 - February 3 and 4


DINNER 14 - ROSEDALE
Just a reminder that Rosedale's 2nd OOTC Dinner is scheduled for Monday, February 4, 2008 and that the regular kitchen crew needn't come in on either February 3 or 4.


Menu: cream of vegetable soup, beef stew served over rice, tossed salad, bread, strawberry shortcake with whipped cream and sprinkles for desert served with chocolate milk.

Dinner 13 - January 28 !!


DINNER 13 - SOUTHERN WARMTH

Crudites
Celery
Carrots
"Exotic Chips"

Soup
Moroccan Pumpkin

Main
Parmesan Chicken (drumsticks and thighs) and Chicken Wings

Sides / Vegetarian Main
Spinach Quiche
Baked Potato
Honey-glazed Carrots

Bread

Salad
Ceasar

Dessert
Jam Berry Bar
6-1/4 cups butter (PLEASE not frozen!)
25 cups vanilla or butterscotch baking chips
25 eggs
6-1/4 cups white sugar
1/4 cup and 1 teaspoon almond extract
12-1/2 cups all-purpose flour
2 tablespoons and 1/4 teaspoon salt
6-1/4 cups any flavour of berry jam
3 cups and 2 tablespoons sliced almonds

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Bread ~ 30 white, 30 brown
Beverages
Coffee and Tea
Apple Juice
Milk

Miscellaneous: Hot Dogs and Buns

BREAKFAST THIRTEEN

Eggs ~ 3 cases, Bacon ~ 2 box

Tuesday, January 22, 2008

In Praise of Braising

Licking my wounds for failing to have a deep understanding of the quality (flavour intensity) of an ingredient, which I am given to understand makes the difference between an a pretty good cook and one who never fails, I have looked for guidance. I found Daniel Boulard's Letters to a Young Chef.

Intended for those who have recently graduated from cooking school and are embarking on a cooking career, it is equally insightful advice on the most important aspects of the art of cooking. What is said in this series of "letters" are concise and eloquent reminders of what some of my OOTC colleagues have said all along.

For instance, in his chapter entitled "Mentors", Boulard says "So my strong advice to you, which I learned from a three-star Michelin chef, is "Remember your grandmother's food!" Grandmother is a short way of saying, remember the foods that connect you to your region, your family, your culture".

I understand this not as a command to serve comfort food, but instead sound advice to develop a deep understanding of your family (the guests) and the regional ingredients seasonably available. This way you can trigger the Proustian memories of favorite childhood dishes even with innovative interpretations of a classic dish.

By the chapter "The Trinity of Heat", I was convinced Boulard was writing with the OOTC predominantly braising-based main course food preparation in mind. The practical limitation of not having a sauté line, became a blessing when I read Boulard's insight "To me, braising is the deep soul of French cooking...Braising reveals the beauty and depth - both historical and cultural - of French cooking".

I promise to remember his braising advice:

- it is not stewing
- a properly braised piece of meat has just enough liquid for serving and no more
- basting is very important
- braising requires constant attention

I highly recommend this book to volunteers at OOTC who are new either to this type of food preparation or cooking in the quantities we do each week. Like the advice of my mentors at OOTC, this little book helps to create the understanding of cooking that makes it satisfying for you and the guests.

Tuesday, January 15, 2008

Dinner 12 - January 21 !!










LITTLE INDIA

Crudites
Celery ~ in pantry

Soup
Roasted Tomato

Main
Mughlai Chicken with Almonds and Sultans
(for 150)
Chicken ~ 70 lbs - boned and skinned - 70 % dark, 30% white (plus 15lbs frozen)
Ginger ~ 6 or 7 ginger stems (5 -6 inches long)
Garlic Heads ~ at least 20 - 25 heads
Almonds - branched, slivered ~ 10 - 12 cups
Water ~ 6 cups
Vegetable Oil ~ 8 -9 cups
Cardamon pods - large bag (300 pods - 2 per serving)
Cinammon Stick (8 - 10 pieces of 3" sticks)
Bay Leaves - 4 dozen
Cloves (whole) ~ 150 pieces (one per serving)
Onions ~ 13 lbs
Cumin Seed - Ground ~ about one cup
Cayenne pepper ~ 2 tablespoons
Yoghurt - plain ~ 12 cups

Salt ~ 10 tbsps
Cream - single ~ 8 quarts
Sultanas ~ 3 cups
Garam Masala ~ 3 tablespoons


Sides / Vegetarian Main
(for 150)
Cauliflower with Potatoes
Potatoes - White ~ 20 lbs
Cauliflowers - 2 - 3 dozen (depends on size)

Vegetable Oil - 10 cups
Cumin Seed (whole) ~ 2/3 cup
Cumin Seed (Ground) ~ 2/3 cup
Coriander Seed (Ground) ~ 1/3 cup
Turmeric (Ground) ~ 1/6 cup
Cayenne (Ground) ~ 1/6 cup
Green Chili (hot) ~ Small - one dozen -finely chopped (to taste)

Salt ~ 1/2 cup
Black Pepper ~ to taste

Green Beans
Green Beans ~ 40lbs
Vegetable Oil ~ 7 cups
Black Mustard Seed (whole) ~ 2 cups
Garlic Cloves ~ about 10 heads
Chili Flakes (optional) ~ to taste
Salt ~ 2/3 cup
Sugar ~ 1/3 cup
Black Pepper - to taste

Rice ~ in pantry

Bread - nil (unless we can score some naan or chapatti)

Salad
Cucumber Wedges
Cucumbers (seedless) ~ 2 flats (one in pantry)
Lemon Juice ~ in pantry

Dessert
Carrot Cake (suggested)
Orange Pound Cake (suggested)
Ice Cream with Walnuts & Maple Syrup (suggested)
Ice Cream Tubs ~ 5 - 6
Walnuts ~ in pantry
Maple Syrup ~ in pantry

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

Bread ~ 10 white, 10 brown

Beverages
Coffee and Tea
Apple Juice
Milk

Miscellaneous: Hot Dogs


BREAKFAST TWELVE

Eggs ~ 2 cases, Bacon ~ 1 box

Tuesday, January 8, 2008

Dinner 11 - January 14








Crudites
Carrots, Celery & Pickles - Dill and Sweet

Soup
Pumpkin Soup

Main
Lasagne

Sides
Green Beans - butter and lemon

Vegetarian Main
Vegetarian Lasagna - Spinach

Bread

Salad
Romaine and Spinach

Dessert
Apple Crisp

Beverages
Coffee and Tea
Apple Juice
Milk

Wednesday, January 2, 2008

Dinner 10 - January 7 !!



SAUSAGE AND MASH AT No 10

Crudites
Carrots, Celery & Pickles - Dill and Sweet

~10 bags carrots
~ 10 heads celery

Soup
Moroccan Pumpkin Soup (suggestion)

4 cups olive oil
15 onions, thinly sliced
45 cloves garlic, finely chopped
15 chilli, finely chopped
15 cinnamon stick
3 pieces ginger (each about 4 " in length) peeled, thinly sliced
7 tablespoons cumin seeds
30 carrots, peeled, coarsely chopped
22 kg butternut or Queensland blue pumpkin, peeled, seeded*, cut into 3cm pieces
5 cups yellow split peas
Juice of 7 lemons
Coriander sprigs and soup sprinkles, to serve

Roasted Tomato and Sweet Red Pepper (one pot only)

Main
Bangers and Mash ~ 75 lbs English Sausages (big, not breakfast size)
~ 60 lbs Potatoes

Sides

Peas and Corn~ frozen 4 bags

Vegetarian Main

Bread - nil

Salad - nil

Dessert

Lemon Pound Cake with Lemon Butter Icing (suggestion)

35 cups all-purpose flour
2/3 cup and 1 tablespoon baking powder
17-1/2 cups white sugar
1/3 cup and 1 teaspoon salt
8-3/4 cups butter
17-1/2 egg
17-1/2 cups milk
1/3 cup and 1 teaspoon vanilla extract

1/4 cup and 2 tablespoons lemon extract


1-1/4 pounds cream cheese
1-1/3 cups and 1 tablespoon butter, softened
5-1/2 cups confectioners' sugar
2/3 cup and 1 teaspoon lemon juice
12-1/3 cups confectioners' sugar
22 drops yellow food colouring

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise

bread - white ~ 10 loaves

bread - brown ~ 10 loaves

Beverages
Coffee and Tea
Apple Juice
Milk ~ none required

Miscellaneous: Hot Dogs, Fry's Powdered Chocolate


BREAKFAST TEN

~ 1 case eggs

Wednesday, December 26, 2007

Dinner 9 - New Year's Eve Dinner !!



NEW YEAR'S EVE DINNER
Crudites
Carrots and Celery
Carrots – 10 bags
Celery - ½ case ( about 8 - 9 heads)

Soup
Roasted Tomato and Red Pepper


Main
Roast Ham with Raisin Sauce

Sides
Pommes Anna
Potato - Yukon gold ~ 60 lbs
Milk ~ 2 bags
Peas
Peas - frozen ~ 3 -4 bags
Vegetarian Main
Macaroni and Cheese

Bread
Italian Loaf (not sliced) ~ 8 - 10
Salad
Romaine ~ 8 - 10 heads

Dessert
Ice Cream Sundaes (with Chocolate Sauce)
Vanilla Ice Cream ~ 8 -10 tubs
Cookies
Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise
Eggs ~ 8 dozen
White Bread ~ 5 loaves
Brown Bread ~ 5 loaves

Beverages
Coffee and Tea
Apple Juice
Milk
Milk - 2% ~ 15 bags

Miscellaneous: hot dogs and hot dog buns

BREAKFAST EIGHT

Milk - 2% ~ 5 bags
Bread - White ~ 5 loaves
Bread - Brown ~ 5 loaves
Eggs - 1/2 Case

Saturday, December 22, 2007

Dinner 8 - Christmas Dinner - December 24 !!



CHRISTMAS DINNER

Crudites
Celery and Olives

Main
Roast Turkey

Giblet Gravy
Cranberry Sauce
Sausage & Apple Stuffing


Sides
Mashed Potatoes
Seasonal Vegetables - Carrots and Peas

Vegetarian Main

Bread

Salad
Fancy Salad

Dessert
Chocolate Pots de Crème with Whipped Cream
Berry-Cream Cheese Squares
Chocolate Peanut Butter Bars
Cherry Surprise Cookies

Beverages
Coffee and Tea
Milk and Apple Juice

Tuesday, December 11, 2007

Dinner 7 - December 17 Dinner !!


DANFORTH NIGHTS

Crudites
Carrots, Celery, Salonica Peppers and Pitted Calamata Olives
Carrots – 10 bags
Celery - ½ case
Grilled Peppers – in freezer
Mild Salonica Peppers - 2 – 4 Litres
Pitted Calamata Olives – 2 – 4 Litres


Soup
Fassolatha (White Bean)
For 130 -175

256 oz white beans (Great Northern or Cannellini)
40 bay leaves
4 bag carrots, sliced thickly
20 large mild onions, grated
8 heads celery, leaves and stalks, chopped
588 oz cans seeded seeded skinned chopped plum tomatoes
3 Litres extra virgin olive oil
1/3 cup salt (or to taste)
1/3 cup pepper (or to taste)
flat leaf parsley, chopped
40 Litre water


Main
Chicken Souvlaki (Leanne's Recipe) and Homemade Tzatziki
90 lbs boneless, skinless chicken (60 lbs thigh and 30 lbs breast)
3 Litres RealLemon – in pantry
Minced Garlic – 2 dozen
Olive Oil – 4 Litres – in pantry

Oregano ~ pantry
240 oz Greek-style super thick yoghurt
14 - 24 English Cucumbers

44 garlic cloves
7 cups olive oil ~ pantry
1 cup red wine vinegar ~ pantry

(1 cup lemon juice instead of red wine vinegar) ~ pantry
1 cup minced fresh dill, mint or parsley or each ~ 2 bunches each
salt


Sides
Roasted Potato (Monday Cooks' Recipe)
60 lbs Potato - Yukon gold ~
Olive Oil

Lemon Rice (Monday Cooks' Recipe)
Rice ~ in pantry
Lemon Juice ~ in pantry

Green Beans with Tomato and Garlic Sauce
Green beans ~ pantry
Sweet onion, chopped ~ 10 - 20 onions
Garlic clove, minced ~ pantry
Olive oil ~ pantry
Tomato sauce / chopped tomatoes ~ pantry
Sugar ~ pantry
Salt ~ pantry
Ground pepper ~ pantry
Red wine vinegar ~ pantry
Fresh parsley ~ 2 - 3 bunches

Vegetarian Main
Mediterranean Spinach Frittata (Susan's Recipe)
Eggs ~ 0.5 case
Spinach ~ pantry
Onion ~ pantry
Butter ~ pantry
Flour ~ pantry
Milk ~ pantry
Cheese - Swiss ~ 5 kgs

Bread
Pita
175 pitas if small (preferred) (90 if large pitas and 1/2 pita would be enough for each serving)

Salad
Greek Salad
Fresh Plum Tomatoes ~ about 100 tomatos (2 - 3 flats ?)
Cucumbers - Cheapest (need not be English or Seedless) ~ 50 cucumbers (2 -3 flats?)
Red Onions ~ 20 -25 onions
Red Bell Peppers ~ 1 dozen
Green Bell Peppers ~ 1 dozen
Feta Cheese ~ 5 kgs
Olive Oil ~ pantry
Lemon Juice ~ pantry
Vinegar ~ pantry
Pitted Black Olives ~ in order
Oregano / Basil ~ pantry
Salt

Dessert
Baklava (Shirley's Recipe)
Commercial Filo (for baklava) ~ 9 lbs
Unsalted butter ~ 6 pounds

(everything else in pantry - but check*** whole clove, ground clove and nut (walnut and almond) on hand)

Rice Pudding (Susan's Recipe)
Rice, Eggs, Milk and Nutmeg

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise
Margarine ~12 lbs
Eggs ~ 8 dozen
Sandwich Ham - not breakfast ham - this is around 10 lbs wrapped in a large tube ~ 10 lbs
White Bread ~ 15 loaves
Brown Bread ~ 15 loaves
Milk 2% ~ 5 bags
Cream ~ 1 litre

Beverages
Coffee and Tea
Apple Juice ~ 6 x 1.89 Litres x 20 - 25

Miscellaneous: hot dogs and hot dog buns

BREAKFAST SEVEN
Bacon ~ 25 kgs
Bread - White ~ 5 loaves
Bread - Brown ~ 5 loaves
Eggs - 1/2 Case

Tuesday, December 4, 2007

Dinner 6 - December 10 Dinner !!



SAINTS AND SCHOLARS

Crudites
Carrots, Celery & Pickles - Dill and Sweet

Soup
Celery and Apple Soup

Main
Brisket au jus and Caramelized Shallots

Sides

Champ
Red Cabbage and Apples

Vegetarian Main
Pumpkin, Spinach, Walnut, Basil and Ricotta Lasagna

Bread
Irish Soda Bread and Unsalted Butter

Salad
Romaine, Boston, Green Bean, Cucumber & Carrot Salad with Lemon Oil Dressing

Dessert
Prune Torte & Ice Cream

Sandwiches
Assorted - Ham & Relish, Egg Salad, Tuna Mayonnaise & Salmon Mayonnaise
Bread - white ~ 15 loaves [W]
Bread - brown ~ 15 loaves [W]
Sandwich Ham (not breakfast ham !) ~ 10 lb [St J or C]
Tuna - White Albacore ~ 2 cans [SK]
Eggs ~ 1/2 case [St J]

Beverages
Coffee and Tea




Miscellaneous: margarine and hot dog buns


BREAKFAST SIX


Bread - white ~ 5 loaves [W], Bread - brown ~ 5 loaves [W], Margarine ~ (?) [C or NF