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
Thursday, September 27, 2007
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!
Tuesday, August 28, 2007
What the hell is a vegan anyway?
The article came out in the Promoter on Friday and Amy Harris did a fine job of describing our situation and the future of our company. I thought since some of you don't have access to our local rag I would reprint it...
Staff Shortage leads to changing of the grill
A local restaurant has become the latest victim of a province - wide staff shortage, but the owner isn't calling the pending changes a negative thing.
As of the end of October, the Moose Mountain Grill in Bellevue will be shutting down the restaurant portion of the business, but will stay open to do catering services and take home freezer foods as the Moose Mountain Catering Company.
Owner Carol Ann Smith says although the changes are in large part due to the inability to acquire staff for both the front and back ends of the restaurant, she along with Chef Stephen French are looking into all the positives the future can hold.
"It's a positive thing. We're not going out of business. In fact, we're almost a victim of our own success," she said.
"Business is going great, and we've had a great summer, but there is definitely a staffing issue so we're turning the business into something we hope will be better."
Smith says she's not only looking forward to the upcoming changes in services, but also to the increase in free time the changes will hopefully allow for.
"The past four years have been wonderful, but I have to admit (myself and Chef Stephen) haven't been able to do anything else but run the restaurant. Our personal lives have been put on hold and we're hoping to have more time now," she said.
More information on the changes to Moose Mountain Grill can be found at (this blog site).
Thanks Amy! You can't buy that kind of advertising!!
Yes we know what Vegan means! In fact Tristan our trusty Chef's Assistant from last year, the guy you can thank for closing down the Moose... he was irreplaceable... (sorry Tristan!) was the Vegan of the Moose Mountain family and taught everything Chef Stephen knows about this particular genre of food! We can do great and I mean GREAT vegetarian & vegan food! In that spirit our recipe this week is a delicious Vegan soup. By the way ... did you know that most of our baking on our brunch cold buffet was vegan? Betcha didn't!
Curried Pumpkin & Apple Soup
3 large onions - diced
3 carrots - diced
8 sticks of celery - diced
1 bulb of roasted garlic
2 T fresh grated ginger
6 T of curry powder
3 T ground cumin
3 T ground coriander
1 T black pepper
2 T salt
1 t ground clove
3 granny smith apples - peeled, cored & diced
4 lbs of pumpkin puree
1 litre of apple juice (preferably organic)
5 litres of vegetable stock
This makes 6 or 7 litres of soup! It freezes well or cut the recipe by 1/4.
Peel & dice 4 lbs of pumpkin - roast & puree.
Slice the top off a bulb of garlic, drizzle with olive oil & place in 350 f oven for approx 45 minutes. Let cool. Squeeze cloves out of the skin.
Saute onions, carrots & celery in a little olive oil until soft. Add roast garlic & spices, saute for a further 5 minutes. Add diced apples & pumpkin puree. Cook for another 2 minutes. Add juice, stock, salt & pepper. Cook until all vegetables are tender - about 30 minutes. Puree soup in a food processor or blender until smooth. Transfer back to pot. If too thick - add more stock & correct seasoning.
Tune in next week for another installment...
CA & Chef Stephen
Staff Shortage leads to changing of the grill
A local restaurant has become the latest victim of a province - wide staff shortage, but the owner isn't calling the pending changes a negative thing.
As of the end of October, the Moose Mountain Grill in Bellevue will be shutting down the restaurant portion of the business, but will stay open to do catering services and take home freezer foods as the Moose Mountain Catering Company.
Owner Carol Ann Smith says although the changes are in large part due to the inability to acquire staff for both the front and back ends of the restaurant, she along with Chef Stephen French are looking into all the positives the future can hold.
"It's a positive thing. We're not going out of business. In fact, we're almost a victim of our own success," she said.
"Business is going great, and we've had a great summer, but there is definitely a staffing issue so we're turning the business into something we hope will be better."
Smith says she's not only looking forward to the upcoming changes in services, but also to the increase in free time the changes will hopefully allow for.
"The past four years have been wonderful, but I have to admit (myself and Chef Stephen) haven't been able to do anything else but run the restaurant. Our personal lives have been put on hold and we're hoping to have more time now," she said.
More information on the changes to Moose Mountain Grill can be found at (this blog site).
Thanks Amy! You can't buy that kind of advertising!!
Yes we know what Vegan means! In fact Tristan our trusty Chef's Assistant from last year, the guy you can thank for closing down the Moose... he was irreplaceable... (sorry Tristan!) was the Vegan of the Moose Mountain family and taught everything Chef Stephen knows about this particular genre of food! We can do great and I mean GREAT vegetarian & vegan food! In that spirit our recipe this week is a delicious Vegan soup. By the way ... did you know that most of our baking on our brunch cold buffet was vegan? Betcha didn't!
Curried Pumpkin & Apple Soup
3 large onions - diced
3 carrots - diced
8 sticks of celery - diced
1 bulb of roasted garlic
2 T fresh grated ginger
6 T of curry powder
3 T ground cumin
3 T ground coriander
1 T black pepper
2 T salt
1 t ground clove
3 granny smith apples - peeled, cored & diced
4 lbs of pumpkin puree
1 litre of apple juice (preferably organic)
5 litres of vegetable stock
This makes 6 or 7 litres of soup! It freezes well or cut the recipe by 1/4.
Peel & dice 4 lbs of pumpkin - roast & puree.
Slice the top off a bulb of garlic, drizzle with olive oil & place in 350 f oven for approx 45 minutes. Let cool. Squeeze cloves out of the skin.
Saute onions, carrots & celery in a little olive oil until soft. Add roast garlic & spices, saute for a further 5 minutes. Add diced apples & pumpkin puree. Cook for another 2 minutes. Add juice, stock, salt & pepper. Cook until all vegetables are tender - about 30 minutes. Puree soup in a food processor or blender until smooth. Transfer back to pot. If too thick - add more stock & correct seasoning.
Tune in next week for another installment...
CA & Chef Stephen
Wednesday, August 22, 2007
I hate to talk about Christmas...but...
People are really talking now! They think the Moose is gone - but it's not - it's just different. Watch for an article in the Promoter this Friday. I don't know what they're going to say - but I hope they put a positive spin on it.
I know it is August but Chef Stephen & I are already thinking about Christmas. If you want to talk about your Christmas Party call or email me. We can discuss menus & venues. Either in your home - or at the Moose - you choose.
We are going to do some gift baskets for Christmas. These will include infused oils & vinegars or a food hamper for your granny! Give us some ideas! We're open to just about anything. (Chef draws the line at naked delivery! But he can be tricked!)
Anybody out there have rentals at Castle Mountain Resort or the CNP? We will stock the fridge for your renters - with our food & groceries. We'll even make a trip to the liquor store for them. It's tough to find a place to eat every day of the week - this might be a bonus that your clients appreciate.
Now what you have been blogging for - Chef Stephen's recipe of the week...
Black Olive Tapenade
1 1/2 c kalamata olives - pitted
3 T capers
2 garlic cloves - finely minced
1/4 c fresh parsley leaves - minced
1/2 t salt
1/4 t fresh ground black pepper
1/4 extra virgin olive oil
Method:
In a food processor combine olives, capers, garlic, parsley, salt & pepper. Pulse to coarse texture. Slowly add olive oil & pulse retaining some coarse texture. Adjust seasoning. Store in tightly covered container in the refrigerator. Great for crackers or on toasted french bread. Will keep up to 2 weeks.
Any comments, questions or orders can be forwarded to moosemountaincatering@shaw.ca or moosemountaingrill@shaw.ca.
See you at the Moose for now!
CA & Chef Stephen
Tuesday, August 14, 2007
Starting in September...
Here is a list of the items that we will have for sale for your dinners at home...
Chef Stephen's delicious sauces in stock:
When it hasta be pasta...
Pasta Sauces...
And now for Chef Stephen's recipe of the week.... (drum roll please!)
Balsamic Mint Dressing
1/2 red onion
4 cloves garlic
1 c packed fresh mint leaves
1 T chopped fresh parsley
1 c balsamic vinegar
3 c good olive oil
1 t salt
1 t black pepper
1 T honey
Method:
In a food processor place the red onion, garlic & mint... pulse to blend. Add parsley, salt, pepper & vinegar. Blend to puree. With machine running pour in olive oil. Correct seasoning. Ready for your salad!
Please submit your comments, questions or orders to moosemountaingrill@shaw.ca or moosemountaincatering@shaw.ca
See you at the Moose for now!!
CA & Chef Stephen
Chef Stephen's delicious sauces in stock:
- basic tomato sauce
- bechemel (white sauce)
- pesto
- red wine reduction
- peppercorn sauce
- wild mushroom sauce
- Thai coconut lime
- satay (spicy peanut)
- barbecue
- Alfredo
When it hasta be pasta...
- vegetarian or meat lasagna (for 2 or 4 people)
- vegetarian or meat cannelloni (for 2 or 4 people)
Pasta Sauces...
- Italian sausage & mushroom
- meat or duck ragu
- chicken & sun dried tomato
- primavera (vegetables & cheese)
- bolognese (traditional Italian meat sauce)
- seafood lasagna or cannelloni
- ravioli (variety of fillings!)
- stuffed chicken breast (i.e. ham & cheese, pesto Parmesan, crab & spinach etc...)
- chicken or pork satay skewers
- lamb souvlaki
- hummus
- black bean
- babaganoush (egg plant & garlic)
- potato
- tomato & cucumber
- pasta with veggies & sun dried tomatoes
- coleslaws
- mixed bean
- salsas
- couscous
And now for Chef Stephen's recipe of the week.... (drum roll please!)
Balsamic Mint Dressing
1/2 red onion
4 cloves garlic
1 c packed fresh mint leaves
1 T chopped fresh parsley
1 c balsamic vinegar
3 c good olive oil
1 t salt
1 t black pepper
1 T honey
Method:
In a food processor place the red onion, garlic & mint... pulse to blend. Add parsley, salt, pepper & vinegar. Blend to puree. With machine running pour in olive oil. Correct seasoning. Ready for your salad!
Please submit your comments, questions or orders to moosemountaingrill@shaw.ca or moosemountaincatering@shaw.ca
See you at the Moose for now!!
CA & Chef Stephen
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