January 2- 8 2012

 Roots, roots, roots... 
I must say we in the kitchen have been getting quite a few comments about our roots, in particular our Parsnips. "That mean-white-carrot-thingie that mom would boil to mush and make us eat or no Fantasy Island and Oreos..." It's funny how food memories stick with us, to the fact that the first time we served roasted Parsnips from Nash's Farm quite a few folks said "I don't like Parsnips" until they caved to the pressure of a double dog dare. Voila! Parsnip lovers forevermore!


The How To: Preheat oven to 350F ~Peel fresh Parsnips and cut into evenly sized chunks (think nice bite sized) Toss chunks in bowl with fresh ground pepper, kosher salt and just enough olive oil to lightly coat the chunks~ Place seasoned chunks on a  parchment lined baking sheet and pop into the oven ~After ten minutes give em' a good poke and toss~ Back into the oven for another 5-10 minutes~ poke, toss, etc. until golden brown and al dente (to the tooth).
*Disclaimer-Ovens are all different and can be strange (and occasionally cruel beasts).  Be vigilant! Don't be afraid to work the oven - move the sheet pan around, raise or lower the oven temperature as you might need to. 

Monday 2	Shrimp Alfredo  Served with Pane D Amore Garlic Bread
Tuesday 3	Vegetable or Chicken Stir fry with Lo Mein
Wednesday 4	Oven Roasted Snapper Fish served with Cous Cous and Vegetable
Thursday 5	Shepard's Pie or a Vegetarian Farmer's Pie
Friday 6	Chicken Cordon Bleu Served with Rice Pilaf
Saturday/Sunday:	Chef's Choice

December 26 - 1

What an amazing week of transformation in our Kitchen...We would like to thank you, our hospital staff, for all your patience, support and appetites.We would also like to thank from the bottom of our hearts Jim Skannes and all the crew in maintenance that really made it come together. Thank you. Thank you. Thank you.

Before: "Our surface cooking"- 1960s electric grill with double electric stove eyes-
 Bobby's grandfather worked on the equipment in the early 70s and even marked it with maintenance notes...

Now: A beautiful Gas cook line

A Gas tilt skillet: Imagine a big Wok all the thing you can do in a Wok you can do in this amazing machine.



A 24 inch Char Grill- "Viva la grilled Chicken"





Thank you again and Happy New Year from all of us in the kitchen.

Monday 19

Meat or Vegetable Lasagna Served with Pane D Amore Garlic Bread

Tuesday 20

Peppered Flank steak served with Rice and vegetable

Wednesday 21

Cape Cleare Salmon Cakes served with Cous Cous and Vegetable

Thursday 22

Grilled Chicken served with roast potatoes and Vegetable

Friday 23

Pan Roasted Pork Chops Served with Mashed Potatoes and Seasonal vegetable

Saturday/Sunday:

Chef's Choice-HAPPY NEW YEAR!

December 19-25

HAPPY HOLIDAYS!

Monday 19	Chicken or Vegetable Cheese Tortelini finished with herbed tomato cream sauce Served with Pane D Amore Garlic Bread
Tuesday 20	Shorts Family Beef Meatloaf served with mashed potato and vegetable
Wednesday 21	Oven Roasted Snapper Fish served with Cous Cous and Vegetable
Thursday 22	Roasted Chicken served with Rice Pilaf and Vegetable
Friday 23	Holiday Ham
Saturday/Sunday:	Chef's Choice-HAPPY HOLIDAYS!

December 12th -18th

More  Tea "Varie-tea"

Great New Healthy,Tasty, Snack Option, Gourmet Mixed Nuts!

ROSEMARY- Rosmarinus officinalis- An herb with Silver-Green needle shaped leaves, a strong flavor reminiscent of lemon and pine and a strong, sharp, camphorlike aroma; available fresh and dried and found in almost every yard on the Peninsula.

I love rosemary and there is so many cool things you can do with it...

~Infuse chopped rosemary in to salt for gift salt

~Infuse into simple syrup for your favorite holiday beverage

~Stuff your holiday bird with whole branches

~Rosemary Ice Cream

~Rosemary hummus

~Add whole sprigs to holiday brandywine

But my ultimate favorite thing to do with Rosemary is to:

1-remove the leaves from the stem

2-Chop the leaves with a knife until fine

3-Add the fine chopped leaves along with sugar to a Spice grinder 

(A.K.A a clean coffee grinder)

4-Add this wonderful rosemary sugar to your favorite apple/pear pie recipe

BAMMM!

This lends a mystical element to any apple dish that is reminiscent of Ginger of all things, and it always stumps/surprises your guest.

Monday 12	Spagetti Veggie or Meat option Served with Pane D Amore Garlic Bread
Tuesday 13	Pan roasted Pork Loin With Herbed Rice pilaf and vegetable
Wednesday 14	Grilled Chicken Served with Cous Cous and Vegetable
Thursday 15	HAPPY HOLIDAYS!  Holiday Feast House Roasted Prime Rib Cape Cleare Salmon Mashed Potato, Vegetables, and oh so much more...
Friday 16	Chicken Enchilada with dirty rice and "I'm Dreaming of a blue Baja" Slaw
Saturday/Sunday:	Chef's Choice