Looking for menu idea's
- Thread starter chefjamesscott
- Start date
Just wanted to let yall know I am most definitely taking in all the suggestions and comments and they are helping me brainstorm.
So for soup today. I was gonna do mushroom barley beef but they mushroom selection sucked, but the nice fresh leeks and squash caught my eye.
So I ended up doing a Garden Green Barley Cream. Started with a based of creamed celery, then added fresh leeks, celery and squash and finished off the soup with 3 cups of roast red pepper and garlic.
So for soup today. I was gonna do mushroom barley beef but they mushroom selection sucked, but the nice fresh leeks and squash caught my eye.
So I ended up doing a Garden Green Barley Cream. Started with a based of creamed celery, then added fresh leeks, celery and squash and finished off the soup with 3 cups of roast red pepper and garlic.
Heh, thanks! I try! I always eat a good breakfast and dinner, but unfortunately I usually eat junky food for lunch. I've tried packing a lunch but that never worked so well, considering I like to sleep in as much as possible before I have to get ready for work, lol.
Soup sounds amazing, Chef! As we get closer to fall, how 'bout some pumpkin soup?
http://simplyrecipes.com/recipes/spicy_pumpkin_soup/
I have to be honest one thing I have never done is to follow a recipe. It is strange, but, I have this thing about making my recipes up as I do the item. Even funnier is that I will name a food item before I even have the item in production and then build the recipe around that item. For example I will take the suggestion of pumpkin soup you just gave and bypass looking at the actual recipe, but will not bypass the descriptive that is in the link. That is not to say their recipes are not kick ***.
I am though loving the suggestions. In terms of pesto, I am going to make a artichoke pesto and a sundried tomato pesto for us in future dishes.
I am though loving the suggestions. In terms of pesto, I am going to make a artichoke pesto and a sundried tomato pesto for us in future dishes.
Nothing wrong with that, I'm the same way...unless I have to bake something. I feel like there is less improvisation possible with baking. However anything on a stovetop, I will usually just take the idea from the recipe (often times adding, substituting or omitting ingredients) and execute it as I go. Taste is very personal. I often use less garlic and onion than the recipes suggest, since I feel these flavors are too overpowering.
BettaFishMommy
finkids make me happy :-)
the way BFM cooks:
throw some form of meat and some veggies in a pan. add some tasty sort of sauce. cook it up. if it turns out yummy, attempt to make it again one day. lol!
throw some form of meat and some veggies in a pan. add some tasty sort of sauce. cook it up. if it turns out yummy, attempt to make it again one day. lol!
Love it BFM that made me laugh.
Ok so the student newspaper ran a big story on the change over of corporate food providers here in the which mention was made of them having the full change over done by end of sept. . So I decided to soft sell the menu change myself and wait till start of oct. , but run daily specials as future menu items.
I did decide that I would turn Friday into the fish/seafood special day.
Some new menu items will be a tuna/veggie wrap, hickory pepperpot beef wrap, tort pomodoro (red) & tort. herbed creme(white)
I also found out one thing that I thought was very cool. When I got the student paper and read the report on foodservice change, I went online to check and see if anyone had made any comments on the articles. I found this web page.
http://www.carillonregina.com/?p=4526
While I did not make the top 5, I did make mention in the quick five whoooooooooooooooooot.
Also a very interesting thing today. A reporter from CBC who is doing a piece on the foodservice here at the U of R came into my place today and asked me if I would do an on camera bit about my thoughts on the new corporate provider. I told him that wisdom dictates that I say nothing. Then he asked me if I would talk about what I am going to do.
Oh yeh I am all over that one. Free press about what I am going to do for a new menu here that will air on a province wide segment.
Ok so the student newspaper ran a big story on the change over of corporate food providers here in the which mention was made of them having the full change over done by end of sept. . So I decided to soft sell the menu change myself and wait till start of oct. , but run daily specials as future menu items.
I did decide that I would turn Friday into the fish/seafood special day.
Some new menu items will be a tuna/veggie wrap, hickory pepperpot beef wrap, tort pomodoro (red) & tort. herbed creme(white)
I also found out one thing that I thought was very cool. When I got the student paper and read the report on foodservice change, I went online to check and see if anyone had made any comments on the articles. I found this web page.
http://www.carillonregina.com/?p=4526
While I did not make the top 5, I did make mention in the quick five whoooooooooooooooooot.
Also a very interesting thing today. A reporter from CBC who is doing a piece on the foodservice here at the U of R came into my place today and asked me if I would do an on camera bit about my thoughts on the new corporate provider. I told him that wisdom dictates that I say nothing. Then he asked me if I would talk about what I am going to do.
Oh yeh I am all over that one. Free press about what I am going to do for a new menu here that will air on a province wide segment.
