Archive for the ‘Madison’ Category

Farm Meals at Crossroads Community Farm

July 11, 2014

farm

This Spring Summer and Fall brings new projects including Tuesday lunches for the farmers at Crossroads Community Farm!  Each Monday I receive a text about which potential veggies and fruit I have to work with, I respond with my list of choices, bring the extra ingredients I need on Tuesday and prepare a meal at the farm.  The bounty is wonderful and the kitchen breezy with bright windows and a great oven and stove along with marble countertops high enough to work on without hunching over all day.  It’s a real treat to be in a kitchen with a breeze and a view!

My first week, I had to feel out the space, so I kept the menu simple:

Sardinian Potato Foccacia with spinach, onions, and either red or white sauce, Spring Potato Salad with green onions and kale, a light asparagus soup, and a big Spring lettuce salad with thinly sliced radishes and chives

The second week:

Veggie Wontons with mushrooms, asparagus, scallions, carrot, and cream cheese with a ginger tamari dipping sauce, a sesame kale and spinach salad with Spring turnips and thinly sliced carrot & radish, zucchini fritters with dipping sauce, and curried potatoes with chick peas and greens.  Strawberry Basil icebox cake!

The third week we had a terrible tornado touch down in my neighborhood and the driveway was blocked!

The fourth week:

Black Bean, Kale, & Avocado Burritos, Agua de Fresco with Strawberries, Mint, & Lime to drink, Spicy Potatoes with Spring Onions and Chiles, a large salad with steamed broccoli, chard, and onions, and Mexican Chocolate Zucchini Cake!

The fifth week:

Salad with Cucumbers, Kale, Parsley, Olives, & Capers in a creamy lemon tahini dressing topped with Balsamic Strawberries, Garlic Scape Hummus with Wheat Pita, Mediterranean Stuffed Baked Zucchini, Carrot Marmalade with Greek Yogurt, and Lemon Mint Cucumber Water!

My favorites to put on a regular menu right now are the veggie wontons and the Mediterranean salad.  I love the embellished ice water offerings and the desserts as well..

 

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Current Season’s Menu

May 31, 2013

Appetizer or Lunch

Sandwich choice of croissant sections, rustic french bread, whole wheat wraps, or gluten free wraps:

Turkey with Walnut Apricot Sauce

Hummus with zucchini relish, seasonal greens, & dried tomatoes

BETA Bacon, Egg, Tomato, Avocado with Garlic Dijon Mayo

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Pates, Savory Pastry, & Spreads

Cannelini Bean & Rosemary with Roasted Pepper Caper Topping

Roasted Olive Artichoke Spread with Gluten Free Crackers

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Tunisian Carrot Dip with Olives & Toasted Walnut

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Wisconsin Cheeseball with Gluten Free Crackers (4 local cheeses & cream cheese blended and rolled with toasted nuts & herbs)

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Rosemary Mushroom & Spinach Pizzettes

 Zucchini Mushroom or Leek Gruyere Tarts (from frozen & dried harvest)

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Roasted Beet Canape on Kale with Chevre & Pecan or Hickory Nuts

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Roasted Heirloom Potatoes served with Creamy Onion Dip or Bloody Mary Ketchup

roasted new potatoes

roasted new potatoes

ENTREE ADDITIONS:

Feta Cheese & Seasonal Greens Millet Cakes with Aioli (greens are currently arugula, ramps, & spinach but will vary with the season)

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Mushroom Marsala Turkey Tenderloin Cutlets

Roasted Mushroom & Spinach Risotto

Stewed Organic Chicken with Dried Figs

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Roasted Root Stew with Choice of Mushroom, Chicken, Pork, or Beef Stew Served in a Half Acorn or Festival Squash (as available)

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Burritos: Choices of Bourbon Pulled Pork with Peach Pico de Gallo, Vegan Roasted Sweet Potato with Black Beans, Brown Rice, & Fresh Avocado, or Beer Braised Pulled Chicken with thinly sliced Cabbage, Brown Rice, Avocado, & Roasted Tomato.  All are served with hot sauce or salsa sides

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SALAD & SIDE DISH ADDITIONS

Broccoli Lentil Salad in light mustard dressing with Toasted Almonds

Ginger Sesame Dressed Cabbage & Winter Greens Salad

Balsamic Glazed Brussels Sprouts

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Green Bay Booyah with Organic Chicken & Veggies

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Sweet Corn & Peach Bisque (made with frozen preserved harvest from this season)

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Roasted Pepper Tomato Soup

Quinoa Roasted Sweet Corn Salad (in Winter, with roasted Winter Squash in place of Tomato)

Roasted Marinated Roots (seasonal varieties)

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BREAD CHOICE ADDITIONS

Cherry Cheese Bread (or Coffeecake)

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Grain-free Almond

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Toasted Walnut Spinach

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Whole Wheat Sesame Breadsticks

Local Honey Wheat Rolls (partly Lonesome Stonemill Wheat)

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Fresh English Muffins

BRUNCH FARE ADDITIONS

Greens & Millet Egg Bake ~ a gluten-free egg casserole made with whole cooked millet, local spinach, arugula, & goat milk, and topped with sharp goat cheddar, savory tasty!

Carrot Ricotta Quiche

Almond Poppyseed Coffeecake Bundt

Blueberry Bacon Coffeecake

Gluten-free Blueberry Crumb Cake

Vegan Tiramisu Coffeecake

DESSERT ADDITIONS

Raspberry Framboise Brownies

Key Lime Bars

Salted Caramel Pumpkin Pie

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Gluten-free, Grain-free 7-layer Bars

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Meyer Lemon Vegan Bundt Cake

Grain Free Carrot Layer Cake or Almond Layer Cake

Gluten-free Fruit Tarts with Seasonal Fruit (Mandarins in Winter)

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Mini Cheesecake Bites

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Dark Chocolate Bottom Vanilla Bean Cream Pie

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Chocolate Dipped Seasonal Fruit

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Many new menu items can be made to suit special diets, just ask.  Many appetizers work well as entrees and visa versa, so be sure to mix and match as you like!

Thanks for looking!

Grain-free Bread Recipe – Ready to go!

November 5, 2012

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Exciting test kitchen day!  I still offer the Gluten-free Cranberry Nut Artisan Bread, but now I have a great, entirely grain-free bread that’s perfect for sandwiches and suitable for diabetic dietary needs.  This one turned out moist and delicious!  It’s 8g. Protein per bun and only 10 carbs vs. the 41 carbs of a normal wheat sub.  Next time you need some buns for wheat-free or diabetic friends and family to eat at your function, I can offer these delicious buns.  Good luck keeping the wheat-eaters away from them!

How to: Chocolate Creme Brulee

January 7, 2011

Ingredients

1 can coconut milk, reduced by half

Coconut milk reducing on the stove

Begin by simmering the coconut milk in a medium sized, heavy sauce pan on the stove.

Reduced, thick coconut milk w/vanilla bean

Use medium heat and reduce stirring occasionally until you can see by the markings on the side of the pan that you have half the amount of liquid you had when you began.  Add the scrapings of one vanilla bean, split in half lengthwise and scraped. Also add 3 C. Heavy Cream or 3 C. Half and Half bring back to a simmer.

Whisking in hot cream


Next, separate the yolks from the whites of six large eggs.  Set the whites aside in the fridge for other uses (egg white omelets, low fat baking, etc.).  Place the yolks in a large bowl and whisk while slowly ladling in the hot coconut cream mixture.  Keep whisking as you do, to prevent curdling the eggs.

weighed chocolate and sugar

Weigh 6 oz. of dark chocolate and 4 oz. of granulated sugar to have at the ready.

Whisk the weighed chocolate and sugar into the hot egg cream.  Continue to slowly stir until melted, do not whisk too vigorously, to prevent air bubbles from forming.

melting

Ready to go!

Place into 10-12 ramekins, 5-6 oz. size ramekins work well.

Placed in pan for cooking

Place water halfway up the sides of the dishes with the dishes placed in a large pan with sides.  Cover in foil and bake at 350 degrees for 35-45 minutes until set in the middle.  If the custard center is only slightly jiggly, it will continue to cook and set up after removed from the oven.  If the center is completely firm, it may become a bit cracked as it cools.  The pan should not be allowed to become dry as these cook, so when checking for doneness, carefully add water to the side of the pan.

cooling custards

Remove cooked custards from the pan to slowly cool to room temperature.  At this point, you may either refrigerate each for later use, or finish with the brulee torch to serve while slightly warm.

Slice bananas and arrange as you wish, then sprinkle the bananas and custard with coarse or raw sugar.  Use your creme brulee torch to create a crisp warm caramel crust overtop the custard.

Enjoy!

Enjoy your final product!  This batch should make 10-14 depending upon the size of the ramekin.  If you are not eating shortly after you bake, you can wrap each and refrigerate doing the final step before serving.

www.nutshellcatering.com

2011 Winter Menus!

January 4, 2011

Vegetarian Curry Entree

Nutshell Catering offers a number of menus for warming your Winter dining and keeping life simple!  This is one of several entree dishes we made for a customer who wanted healthy delicious vegetarian meals she could divide up and freeze for easy Winter dining when life is too busy to cook a fresh and healthy meal at home.  We also made Vegetarian Lasagna and a Butternut Squash Risotto, all of which she divided into portions of 8-12, making about 30 meals for $120, that’s $4 per meal!

We also do small dinner parties for 8 or more people with custom made menus.  Here is a lasagna dish, using Black Earth beef from a local farm source and Farmer John’s Asiago, Romano, and Cheddar, served at a book club party in the customer’s own pretty dish she doesn’t get to use often enough.  Dinner parties can be served at $15 per person for simple menus of entree/salad/bread/dessert, or they can be planned to include entree choices, sauces, sides, and appetizers for high end menus from $24-30 per guest.  They are delivered and can be produced in your own dishes if you have pieces you would like to use.

parsnip potato latkes

Brownie/Blondie Platter

Lemon mini-tarts

 

We do special appetizer/sweets menus for small tastes at events.  Menu offerings are priced per dozen people served, with some offerings of large batch items to serve 50 people per order (such as pulled pork and turkey for sandwiches sourced from local farms), and some dessert items that serve 24-50 at one time.

Please visit www.nutshellcatering.com for more information, or join us on facebook at www.facebook.com/nutshellcatering

Winter Sports Menu

December 23, 2009

Kickoff Dips and Spreads (serves 8-12)

Madtown Nutbrown Cheese Fondue ~ This fondue is made with Farmer John’s Cheddar and Asiago warmed to a smooth dip with Ale Asylum Beer and seasonings; served in a bread bowl that you can pick apart in the fourth quarter when the fondue is eaten. Comes with a selection of three dippers for $35, additional dipper choices are $8 each. Dippers (choose three): mini gherkins, blanched cauliflower and broccoli, rye bread, soft pretzels, apple slices, sourdough, brat bites, vegetarian kielbasa

Spinach Dip (serves 8-12) ~ Made from favorites of local producers: Snug Haven Farm hoophouse spinach, yogurt from Sugar River, and Primrose Farm hardneck garlic make a delicious spread served chilled in a bread bowl with crackers and veggies. Relatively fresh and healthy game fare. $35

Deviled Eggs ~ $7 per dozen. Your choice of classic, micro-greens, pesto, & lemon curry

Sporty Cheeseball ~ Cream cheese ball made with Farmer John’s sharp white cheddar and parmesan, scallions, pecans, and parsley with red pepper football laces or basketball lines; served with bagel chips or crackers (serves 12+) $29

Salmon Pockets ~ $20 per dozen wrapped in wonton filled with smoked Twin Rivers, WI salmon, scallions, and cream cheese and baked or fried

Bean Dip of the Gods ~ $20 (with feta cheese or vegan option) Organic dip of creamy garbanzo beans, Primrose Farm’s hardneck garlic, sundried tomatoes, fresh herbs, and olives; served with pita chips and veggies

Duo of Tortilla Dips ~ Since we don’t get fresh peak-season, tomatoes in Winter, try these two delicious tomato-free dips with Sun Chips: White Salsa ~ a creamy cilantro-lime dip with black olives and green onion along with Black Bean Dip ~ great low-fat bean dip with garlic and toasted cumin $20

Half Time Fare Seven Layer Chilled Pizza ~ Seven layers served on a foccacia crust. Organic refried beans, fresh guacamole, 2 pounds of Cajun Smoked Salmon from Twin Rivers, WI, a mix of peppers and olives, sour cream, salsa, and Farmer John’s Pepperjack Cheese. Eat as a pizza or serve as a dip and eat the tasty foccacia when it’s gone! $45

Green Bay Booyah! A chicken stew that is native to the Green Bay area. Made with local Jordandahl Farm chicken, tomatoes canned at their peak, homemade chicken broth, and organic vegetables. Traditionally, served with oyster crackers. Gallon of stew $4o

Lasagna ~ Your choice of Vegetarian or Stoddard’s Market Sausage & Mushroom, made with fresh RP’s Pasta and served with a side foccacia garlic bread. $70 pan for 12

Winter Soup Buffet – Vegetarian Meet-up Group in Madison, WI

December 15, 2009

Logoless Designs Photo

Logoless Designs Photo

Logoless Designs Photo

Wheat free Liberian Banana Rice Bread - Logoless Designs

Mediterranean Seitan Salad with Almonds and Chard - Logoless Designs Photo

Vegetarian Meet-up Group of 65

Ginger Citrus Punch with Vegan Orange Rice Dream

Vegan Hazelnut Apricot Cookies - photo by Dave The Freidman

Memorial Reception

December 15, 2009

Punch, white chocolate blackberry cheesecakes, cranberry pecan bread

Greek Kourebedies & fruit skewers

Krumkake, Walnut-Pear Pockets, and Banana Shortbread

Buffet Spread

Football Playoffs Menu for Madison Catering

November 25, 2009

Kickoff Dips and Spreads (serves 8-12)

Madtown Nutbrown Cheese Fondue ~ This fondue is made with Farmer John’s Cheddar and Asiago warmed to a smooth dip with Ale Asylum Beer and  seasonings; served in a bread bowl that you can pick apart in the fourth quarter when the fondue is eaten.  Comes with a selection of three dippers for $35, additional dipper choices are $8 each.   Dippers (choose three): mini gherkins, blanched cauliflower and broccoli, rye bread, soft pretzels, apple slices, sourdough, brat bites, vegetarian kielbasa

 

Spinach Dip (serves 8-12) ~ Made from favorites of local producers: Snug Haven Farm hoophouse spinach, yogurt from Sugar River, and Primrose Farm hardneck garlic make a delicious spread served chilled in a bread bowl with crackers and veggies.  Relatively fresh and healthy game fare.  $35

 

Deviled Eggs ~ $7 per dozen. Your choice of classic, micro-greens, pesto, & lemon curry

 

Sporty Cheeseball ~ Cream cheese ball made with Farmer John’s sharp white cheddar and parmesan, scallions, pecans, and parsley with red pepper football laces or basketball lines; served with bagel chips or crackers (serves 12+) $29

Salmon Pockets ~ $20 per dozen wrapped in wonton filled with smoked Twin Rivers, WI salmon, scallions, and cream cheese and baked

 

Bean Dip of the Gods ~ $20 (with feta cheese or vegan option) Organic dip of creamy garbanzo beans, Primrose Farm’s hardneck garlic, sundried tomatoes, fresh herbs, and olives; served with pita chips and veggies

 

Duo of Tortilla Dips ~ Since we don’t get fresh peak-season, tomatoes in Winter, try these two delicious tomato-free dips with Sun Chips: White Salsa ~ a creamy cilantro-lime dip with black olives and green onion along with Black Bean Dip ~ great low-fat bean dip with garlic and toasted cumin  $20

 

Half Time Fare

Seven Layer Chilled Pizza ~ Seven layers served on a foccacia crust.  Organic refried beans, fresh guacamole, 2 pounds of Cajun Smoked Salmon from Twin Rivers, WI, a mix of peppers and olives, sour cream, salsa, and Farmer John’s Pepperjack Cheese.  Eat as a pizza or serve as a dip and eat the tasty foccacia when it’s gone!  $45

Green Bay Booyah! A chicken stew that is native to the Green Bay area.  Made with local Jordandahl Farm chicken, tomatoes canned at their peak, homemade chicken broth, and organic vegetables.  Traditionally, served with oyster crackers.  Gallon of stew $4

Lasagna ~ Your choice of Vegetarian or Stoddard’s Market Sausage & Mushroom, made with fresh RP’s Pasta and served with a side foccacia garlic bread.  $70 pan for 12

Updated Holiday 2009 Menu

November 10, 2009

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