Friday, November 8, 2013

zombie apocalypse

should the zombie apocalypse commence tomorrow, i'm as ready as i'll ever be. i have enough frozen food on hand to last quite awhile.

last week i was pretty overwhelmed with catering - appetizers & sweets for 60 on halloween & a 4- course sit down dinner for 10 on friday night - hence the lack of a blog update or any new frozen options. needless to say, the freezer was pretty bare at the beginning of the week:

this week was pretty mellow on the catering front so i took the opportunity to replenish my frozen meals in a big way. there are a whopping 5 new mains, most just fresh batches of old favourites. 
this is how it looks now:

i started out vegan with a new batch of lentil shepherd's pies. the 'meat' layer is lentils, mirepoix, mushrooms, swiss chard, tomatoes, zucchini, peas & corn. it's topped with a winter vegetable puree consisting of parsnips, celery root, turnip, cauliflower & sweet potato with some nutritional yeast to add cheesiness.

small $9  large $18
ps: it's gluten-free!

next up was grilled mediterranean vegetable ragu with herby quinoa. this one combines everyone's favourite flavours from the focaccia i typically make for parties...

...minus the gluten. there's loads of grilled veg - zucchini, baby eggplant, red onion, red peppers - in a tangy tomato sauce with kalamata olives, sun dried tomatoes, feta, parmesan & goat cheese. it's served up with quinoa tossed with olive oil, garlic & fresh oregano.

small $9  large $18 - vegetarian & gluten free

then it was on to the meat. first up were moroccan meatballs, featuring getaway farm beef, in a piquant tomato sauce with harissa quinoa. this has become the best seller on the menu lately. it's gluten-free & cow dairy-free. there are tons of interesting flavours too - sumac, dates, harissa, citrus, coriander, ginger, olives, cumin, almonds...

small $10  large $20

then i made a big batch of sesame ginger pulled pork again featuring meat from getaway farm. i braised the shoulder overnight with soy, ginger, chillies & rice vinegar. the next day it was shredded & combined with broccoli, celery, nappa cabbage, baby bok choy, lime & cilantro. it's paired with jasmine rice with bean sprouts & green onions.

small $10  large $20

the final main course of the week was a batch of chicken, leek, broccoli & bacon pies. the chicken came from both shani's farm & thousand hills farm. it was braised and mixed up with double smoked bacon, melted leeks, root veggies, broccoli & fresh herbs. the whole lot got topped off with puff pastry and a brush of egg wash.

small $10  large $20

i also made a birthday cake yesterday for one of my most favourite little guys who comes to visit almost every weekend. i don't know who was more excited about it, me or him. i think it's probably the use of sprinkles but i absolutely love this cake!

ok i still have lots to do tonight but i'm getting there. the baking is done! there are 3 kilos of fudge to hopefully last the weekend, 8 types of cupcakes, 4 types of bars & breakfast cookies. i think that's plenty!

i have yet to make the salads, but i will have broccoli, sweet potato & quinoa on the menu this week. the quinoa will be the version with fennel, olives & grapefruit.

i'm also working on a new offering for obladee wine bar. i'm concocting a sharp onion jam to pair with the charcuterie & cheese offerings. it's going to be fairly acidic & should make for a nice accompaniment to the richer meats & nuttier cheeses... well that's what i'm going for anyway!

alrighty back to work & if you need provisions during the zombie apocalypse, you know where to find me.

1 comment:

  1. Hi I love the simplicity of your pictures!!!!
    great Job!!!!

    did you attended Le cordon Bleu Ottawa?