News on the Guilford Farm

The Guilford College Farm is expanding!

After an extremely successful year in which the farm more than doubled its output [from 5209 lbs to 11764 lbs!], the farm has decided to grow again. According to the Office of Administration, the farm will be adding another full acre plot from currently unused land.

Now we’ll have even more variety to offer you in meals. Stay tuned for more information.

March Recipe: Brown Sugar & Mustard Bacon

Serves 4

8 - pieces thickly sliced bacon (applewood smoked)
dijon mustard
1 1/2 -
dark brown sugar

  1. Preheat oven to 375°
  2. Lightly coat both sides with mustard, dredge in brown sugar, shake off excess
  3. Place on baking rack, on foil lined baking sheet
  4. Bake in upper third of oven until crisp, about 15 minutes
  5. Transfer to broiler, just long enough to caramelize sugar
  6. Serve warm

Chocolate Soufflé

Feb 19, 2013
Denise Simmons, Corporate Chef

I had a friend over for dinner this past Saturday.  We talked about a bunch of different things we could make for dinner, but it came down to Laura (the friend) would make a barley risotto dish she’d been wanting to try for a while, and I would do something to accompany the risotto, with her help (she asked if she could spend time in the kitchen with me so she could ‘learn from the expert’).  When I asked her what she’d like to make, her immediate & rather animated response was ‘a SOUFFLE!!!’  

Yikes!  I was thinking roasted vegetables, or maybe a salad…even some type of simple dessert.  Definitely NOT thinking soufflé!  I’ve made them, but it’s been about 26 years-since I was in the Escoffier Room kitchen at CIA-just one class before graduation.  The E Room kitchen chef instructor was a stereotypical old-school European chef. I won’t go into gory details, but suffice it to say I was scarred for life by his screaming at me that if I put too much salt in the chocolate soufflé, he would make sure I never set foot in his kitchen again (I think he MAY have been joking…but it was hard to tell with him screaming at me & his face turning from red to purple).  Since I did graduate (and have the diploma to prove it), the seasoning of the chocolate soufflé was good, and I was able (tho not necessarily willing) to set foot in his kitchen the next day…and the next…and the next…

I think most people think of chefs as ‘experts’ who never fail, or who never have a dish that isn’t perfect…or edible.    I’m here to tell you that we probably mess up just as much as the next person (well, may not quite as much-we do have a good bit more practice-hopefully!)  The difference between a chef, or professional cook, and an inexperienced cook is that we know how to fix our mistakes. We can taste a dish & determine what it needs to make it truly excellent.  Except for baking…baking you have one shot, and if you mess it up, either you throw it out & start over, or mix the mess together & call it something totally different (maybe for my next blog post I’ll tell you the story of my first black forest cake…which was actually served as ‘Krumel Krugen’. Not sure my spelling is correct-it’s the name, given by our German exchange student, to the mess  after it slid off the plate, onto the counter, and a spatula was used to scrape it into a bowl.  Topped with copious amounts of whipped cream to cover the fact that it looked like it had been hit by a train, it ended up being rather tasty!).

But I digress…this is the story of the chocolate soufflé from this past weekend.  I looked online for a recipe suitable for 2 people.  It seemed rather easy…much more so than I remembered it being.  I even had all the ingredients already, except for 3 ounces of great quality bittersweet chocolate.  We gathered our mise en place, read our recipe & dove in.  The mixture looked pretty good as it was being gently spooned into the pre-buttered & sugared ramekins.  We set the time for 18 minutes & went back to the living room to play cards, so we wouldn’t be tempted to open the oven door & peek before the timer went off.  When the timer did go off, we opened the oven door to the sight of two beautiful chocolate soufflés.  They were incredible!  Light, airy, super chocolatey & delicious!  It appeared that my soufflé demon had been exorcised!  Thanks for pushing me to make them, Laura!

 

 

Chocolate Soufflé

Feb 19, 2013
Denise Simmons, Corporate Chef

I had a friend over for dinner this past Saturday.  We talked about a bunch of different things we could make for dinner, but it came down to Laura (the friend) would make a barley risotto dish she’d been wanting to try for a while, and I would do something to accompany the risotto, with her help (she asked if she could spend time in the kitchen with me so she could ‘learn from the expert’).  When I asked her what she’d like to make, her immediate & rather animated response was ‘a SOUFFLE!!!’  

Yikes!  I was thinking roasted vegetables, or maybe a salad…even some type of simple dessert.  Definitely NOT thinking soufflé!  I’ve made them, but it’s been about 26 years-since I was in the Escoffier Room kitchen at CIA-just one class before graduation.  The E Room kitchen chef instructor was a stereotypical old-school European chef. I won’t go into gory details, but suffice it to say I was scarred for life by his screaming at me that if I put too much salt in the chocolate soufflé, he would make sure I never set foot in his kitchen again (I think he MAY have been joking…but it was hard to tell with him screaming at me & his face turning from red to purple).  Since I did graduate (and have the diploma to prove it), the seasoning of the chocolate soufflé was good, and I was able (tho not necessarily willing) to set foot in his kitchen the next day…and the next…and the next…

I think most people think of chefs as ‘experts’ who never fail, or who never have a dish that isn’t perfect…or edible.    I’m here to tell you that we probably mess up just as much as the next person (well, may not quite as much-we do have a good bit more practice-hopefully!)  The difference between a chef, or professional cook, and an inexperienced cook is that we know how to fix our mistakes. We can taste a dish & determine what it needs to make it truly excellent.  Except for baking…baking you have one shot, and if you mess it up, either you throw it out & start over, or mix the mess together & call it something totally different (maybe for my next blog post I’ll tell you the story of my first black forest cake…which was actually served as ‘Krumel Krugen’. Not sure my spelling is correct-it’s the name, given by our German exchange student, to the mess  after it slid off the plate, onto the counter, and a spatula was used to scrape it into a bowl.  Topped with copious amounts of whipped cream to cover the fact that it looked like it had been hit by a train, it ended up being rather tasty!).

But I digress…this is the story of the chocolate soufflé from this past weekend.  I looked online for a recipe suitable for 2 people.  It seemed rather easy…much more so than I remembered it being.  I even had all the ingredients already, except for 3 ounces of great quality bittersweet chocolate.  We gathered our mise en place, read our recipe & dove in.  The mixture looked pretty good as it was being gently spooned into the pre-buttered & sugared ramekins.  We set the time for 18 minutes & went back to the living room to play cards, so we wouldn’t be tempted to open the oven door & peek before the timer went off.  When the timer did go off, we opened the oven door to the sight of two beautiful chocolate soufflés.  They were incredible!  Light, airy, super chocolatey & delicious!  It appeared that my soufflé demon had been exorcised!  Thanks for pushing me to make them, Laura!
 

 

Weekly Wisdom – Food Rules… Avoid foods that are pretending to be something they are not

Feb 19, 2013
Sherri Meyer, MG Registered Dietitian,

  • Classic example: imitation butter, aka “margarine”
  • These products contain an extreme degree of processing; they are imitations
  • Avoid: mock meats, artificial sweeteners & fake fats & starches

Source: Michael Pollen, Food Rules

 

February Local Meal

Whew, it’s been a crazy month. Februaries are always the hardest- everyone comes back from break and hits the ground running. With that in mind we’ve decided that once a month, for the rest of the school year we’re going to take the time to slow down a little bit and savor the moment. This Thursday February 21st we’re starting a new tradition: monthly local meals. Chefs Eric Pearce and Chris Blain sat down today to put together a menu that highlights the best of what we have available this time of year. And judging from the menu, it’s hard to tell that it’s the middle of winter with all the fresh local food we’re able to offer. Our little corner of North Carolina is an incredible food microcosm. Check out what we’re planning, and be sure to visit the links on farm/producer names for more info, and our facebook page before, during, and after the meal for pictures.

Local Dinner- Thursday 2-21-13


Soup: Tomahawk Farms Steak and Onion Soup
Vegetarian Loaded Baked Potato Soup with Homeland Creamery Dairy

Vegan:
Local Spinach and Tofu Palak Paneer, with Steamed Brown Rice

Action:
NC Sweet Potato Bisque Bread Bowl with Spiced Local Pecans

Main Line:
Tomahawk Farms Meatballs and Pasta with Marinara

Hopkin’s Poultry Chicken Marsala

Fresh Guilford Farm Sauteed Greens
Glazed Guilford Farm Carrots drizzled with Local Honey
Ashe County Cheese Polenta with Guilford Mill cornmeal

Vegetarian:

Local Cage Free Egg Frittata (crustless quiche) with seasonal Roasted Veggies

***Local Hot Apple Cider @ the Beverage Counter

Home Baked Goods from our New Baker Diane Ilardi featuring Boonville Flour

Tune up, turn down

Feb 12, 2013
Becky Tweedy, Assistant to the President

  • Tune up your furnace and you could save 335 pounds of carbon emissions per year. (for gas furnace, you could save 252 pounds per year.)
  • Turn down your thermostat at night or when no one is home. For each degree, you save about 1% on heating costs & carbon emissions.

Think about it! Will you take a small step to help?
Source: The Green Book

Tune up, turn down

Feb 12, 2013
Becky Tweedy, Assistant to the President

  • Tune up your furnace and you could save 335 pounds of carbon emissions per year. (for gas furnace, you could save 252 pounds per year.)
  • Turn down your thermostat at night or when no one is home. For each degree, you save about 1% on heating costs & carbon emissions.

Think about it! Will you take a small step to help?
Source: The Green Book

Weekly Wisdom – Clues to heart health: Things you should be aware of now. Part 2

Feb 11, 2013
Sherri Meyer, MG Registered Dietitian,

  • Your hidden family history: Early family history of heart disease can be a clue to your risk.
  • The amount of sleep you get: Your risk of heart disease goes up with less than 6 hour sleep a night. Aim for 7- 8 hours.
  • Your heart health is in your hands, start by making positive changes!

Go red for American Heart Month

 

Featured Farmer: Anthony Bono, Flora Ridge Farm

Who: Anthony and Joy Bono

What: Hydroponically Grown Lettuces

Where: Salad Bar

The Story:

Flora Ridge Farm is located in the town of Mt. Airy, North Carolina. Flora Ridge Farm is one of the few farms to use Hydroponic Technology to produce the finest and highest quality greens on the market today. Anthony and Joy Bono own and operate the farm ensuring that the products are grown with love, care and extreme dedication. The Flora Ridge Farm slogan is “It can’t be any fresher cause it’s still growing,” and that pretty much says it all about the beautiful color and flavors of the greens that are produced. Flora Ridge is a small operation, but that allows Anthony to put extra time and efforts into the growing operation. Smaller IS better in this case!

Hydroponics is a subset of hydrocultureand is a method of growing plantsusing mineral nutrient solutions, in water, without soil. Plants may be grown with their roots in the mineral nutrient solution only or in a variety of mediums.

 

Since Flora Ridge can grow their greens regardless of the season, we’re able to offer fresh, local lettuce on the salad bar year round! Flora Ridge Farm work with us on a weekly basis to provide for us the very best Greens that we can get in all of North Carolina!

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