That's what Linus said while reading a can label in Charles Schulz's `Peanuts' series! Well, Chef Stephen's freezer food is full of ingredients too but nothing you need a dictionary to decipher! Many of you have had the pleasure & we thank you for your positive comments. We are looking forward to selling you more `stuff' out of our freezer!
Christmas bookings are getting busy! Please make sure you get your date confirmed. It only costs $100.00 to hold your date! So make sure you aren't disappointed.
Do you still have lots of left over turkey in the freezer. Chef Stephen has found a delicious way to get rid of some of it. Without further adieu..
Turkey Tetrazzini
1/2 lb wide egg noodles
8 T butter
1/2 lb white mushrooms sliced
5 T flour
Salt & freshly ground black pepper
3 c chicken stock
1 & 1/3 c heavy cream
1/3 c dry sherry
3 c coarsely chopped cooked turkey
1/4 t freshly ground nutmeg
1/4 c freshly grated Parmesan cheese
fresh parsely
Method:
Cook noodles in a large pot of salted water. Drain & transfer to medium baking dish & toss with one T of butter. Pre heat oven to 375F. Melt 2 T of butter in a large skillet. Cook mushrooms until lightly brown - 3-5 minutes. Scatter mushrooms over noodles. Reduce heat to medium low & melt remaining 5 T of butter in skillet. Sprinkle in the flour. Stir constantly for 2 minutes. Increase heat to medium. Gradually whisk in stock & simmer until sauce thickens. Add cream, sherry & turkey. Season with salt, pepper & nutmeg.
Spoon turkey & sauce over noodles. Sprinkle with Parmesan cheese. Bake in oven until sauce is bubbly - about 20 minutes. Heat broiler & brown for 3 - 5 minutes. Garnish with chopped parsley.
We are closed for private functions on Friday & Saturday but will be open this Sunday starting at 5:00. See you there!
CA & Chef Stephen!
Wednesday, October 17, 2007
Thursday, October 11, 2007
Thanks for the support
Chef & I are just thrilled with the support the freezer food line & the catering business are generating. We have 4 confirmed caters to do in the next 2 months and the frozen food is selling like crazy! Thanks folks! It seems like the name Moose Mountain will be around for a while longer!
We would like to suggest that you get a quote for your Christmas gathering sooner rather than later. My Realtor has given me the go ahead to book parties for the winter in the Moose Mountain Grill. So if you want to use the building for your Christmas party - or any party this winter - let me know!
Now for something sweet this week (like Chef Stephen)...
Apple Streusel Topped Pumpkin Cake
1/2 c + 3 T unsalted butter
4 large granny smith apples - peeled, cored & thinly sliced
5 T granulated sugar
1 t ground cinnamon
1 1/4c whole wheat pastry flour
1 c brown sugar
1/2 t salt
2 t pumpkin pie spice (cloves, cinnamon, nutmeg)
1 t baking soda
3/4 c canned pumpkin puree
1/3 c sour cream
2 large eggs
Method:
Butter & flour a 9x9 baking pan. In a large saute pan -melt 3 T of butter, saute apples over medium high heat until softened (about 5 minutes). Mix 3 T of white sugar & cinnamon in a cup and sprinkle over the apples. Continue to cook until the liquids are thick & bubbly. (caramelized) Pre-heat oven to 350 F. Dice the remaining 1/2 c butter. Let it come to room temperature. In a stand mixer combine the flour, brown sugar & salt. Start mixer on low. Toss in room temperature butter. Mix until butter forms small pea sized pieces. Measure out 2/3 c of the mixture into a bowl & stir in remaining 2 T of white sugar & pie spice to make the streusel (topping). To the remaining mixture in the stand mixer add the baking soda then add pumpkin, sour cream & eggs. Beat until smooth. Scrape the batter into the prepared pan. Distribute the apple saute over the batter. Then sprinkle the streusel mix over that. Bake for 40 -50 minutes or until skewer comes out clean. Cool on rack. Enjoy with vanilla ice cream.
Again, thanks for your support & keep phoning!
CA & Chef Stephen
We would like to suggest that you get a quote for your Christmas gathering sooner rather than later. My Realtor has given me the go ahead to book parties for the winter in the Moose Mountain Grill. So if you want to use the building for your Christmas party - or any party this winter - let me know!
Now for something sweet this week (like Chef Stephen)...
Apple Streusel Topped Pumpkin Cake
1/2 c + 3 T unsalted butter
4 large granny smith apples - peeled, cored & thinly sliced
5 T granulated sugar
1 t ground cinnamon
1 1/4c whole wheat pastry flour
1 c brown sugar
1/2 t salt
2 t pumpkin pie spice (cloves, cinnamon, nutmeg)
1 t baking soda
3/4 c canned pumpkin puree
1/3 c sour cream
2 large eggs
Method:
Butter & flour a 9x9 baking pan. In a large saute pan -melt 3 T of butter, saute apples over medium high heat until softened (about 5 minutes). Mix 3 T of white sugar & cinnamon in a cup and sprinkle over the apples. Continue to cook until the liquids are thick & bubbly. (caramelized) Pre-heat oven to 350 F. Dice the remaining 1/2 c butter. Let it come to room temperature. In a stand mixer combine the flour, brown sugar & salt. Start mixer on low. Toss in room temperature butter. Mix until butter forms small pea sized pieces. Measure out 2/3 c of the mixture into a bowl & stir in remaining 2 T of white sugar & pie spice to make the streusel (topping). To the remaining mixture in the stand mixer add the baking soda then add pumpkin, sour cream & eggs. Beat until smooth. Scrape the batter into the prepared pan. Distribute the apple saute over the batter. Then sprinkle the streusel mix over that. Bake for 40 -50 minutes or until skewer comes out clean. Cool on rack. Enjoy with vanilla ice cream.
Again, thanks for your support & keep phoning!
CA & Chef Stephen
Thursday, October 4, 2007
Reduce Reuse Recycle
Chef Stephen wants to let you know that he is using very high quality containers for our take out food. As a matter of fact he put one of the clear plastic containers through the high temp dishwasher and it didn't come out like your kid's art project! So reuse & recycle these containers please!
We have added soup to our list of delicious products! We have on hand BAVARIAN LENTIL BACON & ROASTED BUTTERNUT SQUASH. The weather is perfect for a bowl of homemade soup. Give me a call and put in your order!
We have also added our STUFFED CHICKEN BREAST to the menu. We currently have fetta cheese, spinach & roast garlic or ham & swiss cheese. Phone to order yours today!
We have sold out of the lasagna we had pre made! If you are interested in this item - please pre order!
Next week we should have COMPLETE FROZEN MEALS for sale. Forget that hungry man stuff - these are lovely veg, potato & meat dinners ready for the microwave. We are starting with chicken breast, roasted potato & veg. Also we will have a pasta of the week in this format. When it appears on the list it will be available.
Now for this week's recipe from Chef Stephen...
Hot & Sour Shrimp Soup with Lemon grass (Tom Yam Goong)
1 lb jumbo shrimp - peeled & deviened
4 cup chicken or vegetable stock
3 lemon grass stalks
10 kafir lime leaves
8 ounce can of straw mushrooms - drained
3 T fish sauce
1/4 c fresh lime juice
2 T chopped green onion
1 T chopped fresh cilantro leaves
4 red chiles seeded & chopped
2 green onions finely chopped
Method:
Bruise the lemon grass stalks with the blunt end of a chopping knife. Add them to the stock together with 1/2 lime leaves. Simmer gently for 5 -6 minutes or until the stock is fragrant. Strain the stock & return to the sauce pan & re heat. Add the mushrooms & shrimp & cook until the shrimp turn pink. Stir in fish sauce, lime juice, green onions, cilantro, red chiles & the rest of the lime leaves. Taste & adjust seasoning. It should be sour, salty, spicy & hot. Enjoy!
That'll get the nose running! Chef says this is the most popular soup in Thailand!
Until next week!
CA & Chef Stephen
We have added soup to our list of delicious products! We have on hand BAVARIAN LENTIL BACON & ROASTED BUTTERNUT SQUASH. The weather is perfect for a bowl of homemade soup. Give me a call and put in your order!
We have also added our STUFFED CHICKEN BREAST to the menu. We currently have fetta cheese, spinach & roast garlic or ham & swiss cheese. Phone to order yours today!
We have sold out of the lasagna we had pre made! If you are interested in this item - please pre order!
Next week we should have COMPLETE FROZEN MEALS for sale. Forget that hungry man stuff - these are lovely veg, potato & meat dinners ready for the microwave. We are starting with chicken breast, roasted potato & veg. Also we will have a pasta of the week in this format. When it appears on the list it will be available.
Now for this week's recipe from Chef Stephen...
Hot & Sour Shrimp Soup with Lemon grass (Tom Yam Goong)
1 lb jumbo shrimp - peeled & deviened
4 cup chicken or vegetable stock
3 lemon grass stalks
10 kafir lime leaves
8 ounce can of straw mushrooms - drained
3 T fish sauce
1/4 c fresh lime juice
2 T chopped green onion
1 T chopped fresh cilantro leaves
4 red chiles seeded & chopped
2 green onions finely chopped
Method:
Bruise the lemon grass stalks with the blunt end of a chopping knife. Add them to the stock together with 1/2 lime leaves. Simmer gently for 5 -6 minutes or until the stock is fragrant. Strain the stock & return to the sauce pan & re heat. Add the mushrooms & shrimp & cook until the shrimp turn pink. Stir in fish sauce, lime juice, green onions, cilantro, red chiles & the rest of the lime leaves. Taste & adjust seasoning. It should be sour, salty, spicy & hot. Enjoy!
That'll get the nose running! Chef says this is the most popular soup in Thailand!
Until next week!
CA & Chef Stephen
Thursday, September 27, 2007
When you read the label...
We went to the grocery store this week and looked at a few items that are available that are similar to what we are producing. We were curious as to what their labels looked like. Here is what we found...
Pesto - produced by a well known label - had the following ingredients:
sunflower oil, basil, glucose solids, granapadno & pecorino cheeses, water, cashew flour, salt, potato flakes (contain mono & dyglycerides, sodium phosphate, sodium metasulphite, BHA), pinenuts, modified milk ingredients, virgin olive oil, garlic powder, basil flavour.
What does Chef Stephen put in his pesto? Fresh basil, garlic, pinenuts, salt, pepper, extra virgin olive oil. That's what.
A major label with a `low fat' line has the following ingredients in it's `Skinless, boneless chicken breast with a honey mustard glaze': skinless, boneless chicken breast, water, salt, spices, honey powder (honey, wheat flour, soy flour), sodium acetate, acetic acid, Xanthan gum, dehydrated parsley, flavour. Glaze contains: glucose, fructose, water, dijon mustard (white vinegar,water, mustard seed, salt, white wine, citric acid, tartaric acid, spices), honey, white vinegar, glucose, modified corn starch, tomato paste, salt, mustard flour, mustard seed, dried onion, concentrated lemon juice, spices(including onion & garlic powder), flavour & caramel colour.
What does Chef Stephen put in his chicken breasts? Chicken breast, salt, pepper. Glaze contains: honey, mustard, shallots, garlic, white wine, fresh rosemary, salt & pepper.
You decide which you want to feed to your family.
Here's the recipe of the week for your fall curry...
Jamaican Coconut Cornbread
1 c unsweetened, shredded coconut
1 c coarse corn meal
1 c whole wheat flour
1 T baking powder
1/2 t salt
1/4 firmly packed brown sugar
1 1/2 c coconut milk
1 large egg (vegan can substitute a couple of T of coconut milk for the egg)
Method:
Preheat the oven to 300 F. Oil a 9x9" square baking pan. Spread the coconut on a baking sheet & bake for 5 minutes. Then stir. Bake for 5 minutes more. When the coconut is golden brown transfer to a bowl and cool. Raise temperature of oven to 400 F. In a large bowl stir together the coconut, cornmeal, flour, baking powder, salt & brown sugar. In a separate bowl whisk the coconut milk & egg (if using), stir the wet ingredients into the dry ingredients. Transfer to the prepared baking pan. Bake for 15 minutes or until toothpick comes out clean. Cool on a rack.
Enjoy with your curry!
See you at the Moose this weekend Friday, Saturday or Sunday. We also have lots in the freezer to sell so give us a call to place your order!
CA & Chef Stephen
Pesto - produced by a well known label - had the following ingredients:
sunflower oil, basil, glucose solids, granapadno & pecorino cheeses, water, cashew flour, salt, potato flakes (contain mono & dyglycerides, sodium phosphate, sodium metasulphite, BHA), pinenuts, modified milk ingredients, virgin olive oil, garlic powder, basil flavour.
What does Chef Stephen put in his pesto? Fresh basil, garlic, pinenuts, salt, pepper, extra virgin olive oil. That's what.
A major label with a `low fat' line has the following ingredients in it's `Skinless, boneless chicken breast with a honey mustard glaze': skinless, boneless chicken breast, water, salt, spices, honey powder (honey, wheat flour, soy flour), sodium acetate, acetic acid, Xanthan gum, dehydrated parsley, flavour. Glaze contains: glucose, fructose, water, dijon mustard (white vinegar,water, mustard seed, salt, white wine, citric acid, tartaric acid, spices), honey, white vinegar, glucose, modified corn starch, tomato paste, salt, mustard flour, mustard seed, dried onion, concentrated lemon juice, spices(including onion & garlic powder), flavour & caramel colour.
What does Chef Stephen put in his chicken breasts? Chicken breast, salt, pepper. Glaze contains: honey, mustard, shallots, garlic, white wine, fresh rosemary, salt & pepper.
You decide which you want to feed to your family.
Here's the recipe of the week for your fall curry...
Jamaican Coconut Cornbread
1 c unsweetened, shredded coconut
1 c coarse corn meal
1 c whole wheat flour
1 T baking powder
1/2 t salt
1/4 firmly packed brown sugar
1 1/2 c coconut milk
1 large egg (vegan can substitute a couple of T of coconut milk for the egg)
Method:
Preheat the oven to 300 F. Oil a 9x9" square baking pan. Spread the coconut on a baking sheet & bake for 5 minutes. Then stir. Bake for 5 minutes more. When the coconut is golden brown transfer to a bowl and cool. Raise temperature of oven to 400 F. In a large bowl stir together the coconut, cornmeal, flour, baking powder, salt & brown sugar. In a separate bowl whisk the coconut milk & egg (if using), stir the wet ingredients into the dry ingredients. Transfer to the prepared baking pan. Bake for 15 minutes or until toothpick comes out clean. Cool on a rack.
Enjoy with your curry!
See you at the Moose this weekend Friday, Saturday or Sunday. We also have lots in the freezer to sell so give us a call to place your order!
CA & Chef Stephen
Wednesday, September 19, 2007
We'll cater to you...
We are very open to suggestions in when it comes to the catering part of the business.
Thai Fish Curry
4T Thai fish sauce
2T soy sauce
1 fresh red chili seeded & chopped
12 oz halibut cut into cubes
12 oz fresh salmon cut into cubes
juice of 1 lime
1 3/4 c coconut milk
3 kaffir lime leaves
1 T red thai curry paste
1 lemon grass stalk (white parts only) finely chopped
Method:
Combine 1/2 the fish sauce and soy sauce in a shallow non metallic dish. Add the chili & fish. Squeeze over the lime and stir to coat. Cover and refrigerate for 1 hour. Bring the coconut milk to a boil in a pan & add the lime leaves, Thai curry paste, the remaining fish sauce & the lemon grass. Simmer gently for 10 minutes. Add the fish & the marinade. Simmer gently for a further 5 minutes or until fish is cooked. Serve hot with rice!
Did you see the snow this morning?! Have you bought your ski passes? OK - there's a bit of summer left! See you at the Moose this weekend!
CA & Chef Stephen.
- We will do what we are calling `drive by's' - this is where we will drop off the food `oven hot'. This is no- frills. You have the dishes. You do the service. This is available from $16 per person. Minimum of 10 people.
- While the Moose Mountain Grill is still available for us to use that is the second level of catering. For a minimum of 10 people and a maximum of 30 we will deliver our usual delicious meal. We require $100 catering fee and a minimum of $30 per person.
- Finally, what Chef Stephen really wants to do - come into your home for a minimum of 10 people. This service starts at $30 per person. And the sky is the limit in terms of what you and Chef can come up with!
Thai Fish Curry
4T Thai fish sauce
2T soy sauce
1 fresh red chili seeded & chopped
12 oz halibut cut into cubes
12 oz fresh salmon cut into cubes
juice of 1 lime
1 3/4 c coconut milk
3 kaffir lime leaves
1 T red thai curry paste
1 lemon grass stalk (white parts only) finely chopped
Method:
Combine 1/2 the fish sauce and soy sauce in a shallow non metallic dish. Add the chili & fish. Squeeze over the lime and stir to coat. Cover and refrigerate for 1 hour. Bring the coconut milk to a boil in a pan & add the lime leaves, Thai curry paste, the remaining fish sauce & the lemon grass. Simmer gently for 10 minutes. Add the fish & the marinade. Simmer gently for a further 5 minutes or until fish is cooked. Serve hot with rice!
Did you see the snow this morning?! Have you bought your ski passes? OK - there's a bit of summer left! See you at the Moose this weekend!
CA & Chef Stephen.
Thursday, September 13, 2007
You can start ordering anytime...
We are ready to go - and in fact are eager for your suggestions on what you would like in your freezer. We have the items listed in the last blog and Chef is busy testing lasagne's and playing with his new cryovac machine. Here's something you might like... we will be assembling meals ...sealing them... and with a snip of your scissors and a micro wave you can have a Moose Mountain Meal in the comfort of your own home! Great for you ranchers who are a loss on what to eat on those nights in the field!
The Moose Mountain is ready to discuss your Christmas function. We have taken a few calls already so phone and reserve your date.
We are announcing Moose Mountain Breakfast Meetings. For a minimum of 10 people we will supply a BEAUTIFUL continental breakfast, complete with tea, coffee, juice, milk, GST, Grat & use of the room for $20 per person.
Also... Moose Mountain Lunches...real, homemade (not Bridgebrand!) soup, 2 varieties of sandwiches on homemade bread, non alcoholic bevie, GST, Grat & use of room for $20 per person - a minimum of 10.
And now the recipe...
Chicken in Lemon & Garlic
4 large skinless, boneless chicken breasts
5 T olive oil
1 onion finely chopped
6 garlic cloves finely chopped
2 lemons - zest & juice
4 T chopped, fresh Italian parsley
Salt & pepper
lemon wedges & crusty bread to serve
Method:
Slice chicken breast width wise into thin slices. Heat olive oil in a large, heavy bottom skillet. Add onion & cook for 5 minutes or until softened but not brown. Add garlic cook for 30 seconds then add chicken and cook gently for 5 - 10 minutes until all ingredients are lightly browned. Add the grated lemon grind & juice scrapping and stirring all the bits from the bottom of the skillet. Remove skillet from heat. Stir in the parsley and season with salt & pepper. Serve on warm platter with lemon wedges and chunks of crusty bread. Enjoy!
In case you think that Chef could get a bit crazy with his new cryovac machine - have no fear - the taste will still be there. Not at all like this...
On airplane food:
"The shiny stuff is tomatoes.
The salad lies in a group.
The curly stuff is potatoes, the stuff that moves is soup.
Anything that is white is sweet.
Anything that is brown is meat.
Anything that is gray, don't eat."
-Stephen Sondheim, "Do I Hear a Waltz?" 1965.
All for now! See you at the Moose this week starting tomorrow thru Sunday at 5:00 PM!
CA & Chef Stephen
The Moose Mountain is ready to discuss your Christmas function. We have taken a few calls already so phone and reserve your date.
We are announcing Moose Mountain Breakfast Meetings. For a minimum of 10 people we will supply a BEAUTIFUL continental breakfast, complete with tea, coffee, juice, milk, GST, Grat & use of the room for $20 per person.
Also... Moose Mountain Lunches...real, homemade (not Bridgebrand!) soup, 2 varieties of sandwiches on homemade bread, non alcoholic bevie, GST, Grat & use of room for $20 per person - a minimum of 10.
And now the recipe...
Chicken in Lemon & Garlic
4 large skinless, boneless chicken breasts
5 T olive oil
1 onion finely chopped
6 garlic cloves finely chopped
2 lemons - zest & juice
4 T chopped, fresh Italian parsley
Salt & pepper
lemon wedges & crusty bread to serve
Method:
Slice chicken breast width wise into thin slices. Heat olive oil in a large, heavy bottom skillet. Add onion & cook for 5 minutes or until softened but not brown. Add garlic cook for 30 seconds then add chicken and cook gently for 5 - 10 minutes until all ingredients are lightly browned. Add the grated lemon grind & juice scrapping and stirring all the bits from the bottom of the skillet. Remove skillet from heat. Stir in the parsley and season with salt & pepper. Serve on warm platter with lemon wedges and chunks of crusty bread. Enjoy!
In case you think that Chef could get a bit crazy with his new cryovac machine - have no fear - the taste will still be there. Not at all like this...
On airplane food:
"The shiny stuff is tomatoes.
The salad lies in a group.
The curly stuff is potatoes, the stuff that moves is soup.
Anything that is white is sweet.
Anything that is brown is meat.
Anything that is gray, don't eat."
-Stephen Sondheim, "Do I Hear a Waltz?" 1965.
All for now! See you at the Moose this week starting tomorrow thru Sunday at 5:00 PM!
CA & Chef Stephen
Thursday, September 6, 2007
We're ready to go when you are...
Chef Stephen has been working hard to fill the freezer and we have the following selections available for sale:
The restaurant remains open Friday, Saturday & Sunday until the end of October. It would be nice to see you before we close & of course I'm always interested in talking about the new business!
Now for the recipe of the week...
Poke (pronounced poky!)
1 lb fresh ahi tuna
1 medium tomato chopped
1 1/2 c fresh seaweed (or substitute nori - chopped up)
1/2 c maui onion
1 t sesame oil
1/2 t crushed red pepper
2 T Japanese soy sauce
Chop ahi into 1/2 inch cubes. Place in large bowl. Gently toss with tomato, 1 cup of seaweed, onions, sesame oil, and red pepper. Add soy sauce & serve garnished with remaining seaweed.
For those of you that have about as much chance of finding ahi tuna and fresh seaweed as flying to Maui on the next plane - I have already slapped Chef across the head - and he promises - no swears that you can find these ingredients at Sobeys. Let us know!
All for now! Call us with your catering needs. We'll be ready to roll at the end of September!
CA & Chef Stephen!
- basic tomato sauce
- white sauce (bechemel)
- bolognese sauce
- pasta sauce of the week
- green peppercorn sauce
- wild mushroom sauce
- satay sauce (spicy peanut)
- thai coconut curry sauce
- pesto
The restaurant remains open Friday, Saturday & Sunday until the end of October. It would be nice to see you before we close & of course I'm always interested in talking about the new business!
Now for the recipe of the week...
Poke (pronounced poky!)
1 lb fresh ahi tuna
1 medium tomato chopped
1 1/2 c fresh seaweed (or substitute nori - chopped up)
1/2 c maui onion
1 t sesame oil
1/2 t crushed red pepper
2 T Japanese soy sauce
Chop ahi into 1/2 inch cubes. Place in large bowl. Gently toss with tomato, 1 cup of seaweed, onions, sesame oil, and red pepper. Add soy sauce & serve garnished with remaining seaweed.
For those of you that have about as much chance of finding ahi tuna and fresh seaweed as flying to Maui on the next plane - I have already slapped Chef across the head - and he promises - no swears that you can find these ingredients at Sobeys. Let us know!
All for now! Call us with your catering needs. We'll be ready to roll at the end of September!
CA & Chef Stephen!
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