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February 23, 2005
School Project
We found out tonight we have a project due in 4 weeks for our food management class.
I'm here looking to you for a wee bit of input.
We must decide upon 5 apps, 5 entrees and 3 desserts to use for our establishment and our project shall be to create these recipes, cost the ingredients, comparison shop at other establishments to find out what the market can bear, etc. I have the concept already. It shall be a gourmet style take out / pre-prepared food establishment. We will sell things fully prepared and ready to go as well as salad components you can assemble at home and pre-marinated meats and fish for you to just follow the heating/cooking instuctions, etc.
Here, dear readers, is where you come in.
What would you want to find available after a LONG days work??
February 23, 2005 | Permalink
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» Like The Apprentice, only real from Universal Hub
Jo, in training at the Cambridge School of Culinary Arts, has an assignment from her food mananagement class:
We must decide upon 5 apps, 5 entrees and 3 d [Read More]
Tracked on Feb 24, 2005 8:48:46 AM
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I've had forebodings about the Wales v France game today and seeing the shoulders of the French team as they came on the pitch only deepened those fears. Five minutes in and we're 7 12 down. And I've run out [Read More]
Tracked on Feb 26, 2005 11:19:48 AM
Comments
cup of squash soup, stuffed chicken breast, grilled garlic asparagus and a puff pastry with orange cream filling. Urp...not sure how they all go together but I like them all. Being a New Englander myself, my tastes are rather simple.
Posted by: Fran | Feb 24, 2005 6:57:10 AM
Crab-stuffed mushrooms. And pasta primavera.
I've got to think about the rest, though. I could list thousands of things.
Posted by: Ruggybabs | Feb 24, 2005 8:07:23 AM
instead of cup of squash soup, you could make a shrimp soup with acorn squash, and use the squash as the bowl.
i'll think of more.
Posted by: christine | Feb 24, 2005 8:41:41 AM
An Italian dinner-in-a-bag: antipasto, chicken cacciatore, and tiramisu, with a side of garlic bread.
Posted by: Bev | Feb 24, 2005 11:00:50 AM
Comfort food. Macaroni and cheese, quality meatloaf (man, finding someone who makes a meatloaf likes mom's would be terrific), fresh baked breads, pasta dishes, etc.
Posted by: Kathleen | Feb 24, 2005 12:00:31 PM
Marinated lamb kebabs, potatoes, and roasted vegetables?
Posted by: Jamie | Feb 24, 2005 1:01:49 PM
funny that we all thought of squash soup, i sure did and asparagus soup with french bread in the summer. but for now, oh please let there be beef burgundy when i get home and homemade cake with ice cream for dessert - apple cake or hot chocolate lava cake or just regular old cake but all the options have carmel sauce and vanilla ice cream on the side. or maybe someone will have made chicken stew over waffles. and then in the summer, pasta salad with tomatoes, baby corn, artichokes and olives, steak tips with corn on cob and my mom's cole slaw.
i absolutely love it that you ask us these questions and found myself spending a great deal of time trying to think of what exactly was the best meal i ever had (last supper question) and realizing that having an incredible meal is such a combination of things like hunger, atmosphere, anticipation, good company and delicious food.
Posted by: Carrs | Feb 24, 2005 1:32:24 PM
I'd like to have some sort of indoor grilled beef or chicken with vegetable kebabs and rice and for dessert...Creme Brulet or apple crisp.
Posted by: Karan | Feb 24, 2005 3:00:13 PM
These are all excellent ideas! Keep them coming. I also need to consider some vegetarian options as well and I was perusing my Delia Smith vegetable cookbook. She had some really great things like twice cooked gorganzola souffle's, leek and goat cheese tarts, etc.
Posted by: jo | Feb 24, 2005 3:11:44 PM
i love you sheep.
Posted by: christine | Feb 24, 2005 7:56:49 PM
Moroccan chicken (olives and preserved lemons, sesame noodles (whole wheat please), cold poached fish, some kind of nice tofu dish, ...anything with high flavor and lots of good quality protein and vegetables.
Posted by: Karen | Feb 24, 2005 8:23:17 PM
Eggplant Creole is dead nice.
Posted by: Ruggybabs | Feb 25, 2005 12:48:23 AM
A crock of French Onion Soup, topped with melted cheese, a whole roast chicken stuffed with lemon, garlic, and herbs. A generous slice of tavern rum cream pie. Wash it all (except the pie, which would make the wine seem bitter in comparison)down with a coquettish California Chardonnay.
Posted by: Rick | Feb 25, 2005 5:45:29 AM
For winter:
- chowder, plain or fancy and a bread to warm up with it
- bangers and mash with onion gravy
- posh fish and chips [fries] (journey time from store to home a consideration here I think)
- any good stew/casserole and prepared mash (can quickly steam the other veg while the stew and mash are heating)
For summer:
- a really good prepared salad with a separate dresssing, marinated chicken to throw on the grill or a good salmon steak
- paella
- mushroom risotto
And yes please, you may open this establishment next door to me. I will be your best ever customer!
Posted by: Daisy | Feb 25, 2005 11:38:18 AM
You can't beat gnocchi with a rich cheese sauce. Any kind of pasta, but I love the combination of pesto, bacon and cheese. In truth, I'd eat anything that I could make or heat in about 40 minutes. I don't do cooking for more than an hour on school nights. Don't forget fantastic sandwiches, or meals in bread, using only generous portions of the best ingredients. Oh, and don't forget one of my favourites fantastic stand up your spoon thick pea and ham soup, although my version doesn't involve anything to do with a ham, just a little crispy pancetta on top. You're making me hungry just thinking about it. Thank God I've ordered a take away from the best Indian place around here. It'll be here in 15 minutes. I know it's a bit early but we're starving.
Posted by: mr mcmuffin | Feb 25, 2005 12:38:04 PM
pasta won't work -- wouldn't hold up to a reheat.
creme brulee, chocolate mousse. good roast chicken with herbs, that's been brined and could be eaten at room temp. soups and salads -- sliced marinated steak.
Posted by: blackbird | Feb 25, 2005 8:32:46 PM
Of course pasta can be reheated. You can do it in the oven, which gives you lovely crispy bits too. I do my gnocchi in the oven usually with courgettes and cod all mixed together with a cheese sauce. Lovely stuff.
Posted by: mr mcmuffin | Feb 26, 2005 5:42:00 AM
Here's another vote for reheated pasta!
There is (or was, haven't been there for years) a lovely little shop in Brighton (on the south coast of England) that sells pasta - nothing but pasta, sauces and freshly baked bread. You can any combination - they're sold by weight, packed in good quality foil/plastic trays for you to cook (pasta) and reheat (the sauce).
We treated ourselves to a meal there once and while it was moderately expensive, definitely worth every penny. I'm sort of glad it's so far away, the temptation to buy food there regularly would be too great!
Update: it's The Lanes Deli and Pasta Shop . Highly recommended!
Posted by: Daisy | Feb 26, 2005 9:12:33 AM
How about a pasta with different choices for toppings, one meaty higher calorie and the other vegetarian. A Chocolate something has to be included for those who need a "fix". And of course, a lovely salad and specialty bread.
Posted by: mary | Feb 26, 2005 3:36:55 PM
Hi, I've come over from Daisy's.
I'd like something that would be fiddly for me to make, pasta is always great but I count cooking up pasta and pesto as fast food. Perhaps something where the individual ingredients are a bit pricy or only come in large amounts if you are just cooking for yourself. I'm a vegetarian and I like to do veggie fajitas but as it's just me I can end up eating them for a couple of days in a row to finish up the ingredients! Cranks have some great recipes.
Agree with Mary about the chocolate!
Posted by: Katherine | Feb 27, 2005 11:52:31 AM
Mary's chocolate idea has me thinking you could sell plain or fancy chocolate mousse in small glass dishes (the easily stackable ones, kind of this shape). I'm a sucker for buying these because the dishes are so useful at home (keeping the whites of a couple of eggs or holding the chopped garlic while cooking something.
I don't have Katherine's problem of portions being too large, we either stuff 'em down ourselves or use the walking canine food dispensers ;-0)
Posted by: Daisy | Feb 28, 2005 7:46:56 PM
A couple of gimlets to start with and then ... who cares about the food?
No seriously, something that is easy to re-heat and is homely. You did say 'long day's work'. It has to be homely and can't be show-off food. Who can be bothered with show-off food after a long day's work? Nobody. That's for lunchtimes with fellow workers where everyone is full of fake bravado and exciting recipes.
Nine at night? Show me the pasta. (It can be creative pasta.)
Oh yeah, and the gimlets first, thanks.
(Pardon me for posting here as well!)
Posted by: kitchen hand | Mar 2, 2005 6:26:32 AM
Torte Rustica:
Start with a circle of rolled out brioche dough, layer with thin sliced red onions, salami, pepperoni, ham, provelone and greek olives then top with another layer of brioche.
It's been awhile since I made one (for cafe and catering Pike Place Market) and it was my bosses recipe so I'm not to sure if that's the exact ingrediants or a "classic" style but it made a wonderful hot or cold entree.
Posted by: Jonathan | Mar 11, 2005 10:12:44 PM
