Richard, Cathy, Nancy and Julie,
Please note I made changes to the menu. I substituted lentil soup for the cabbage soup and recommended that we not do the potatoes. Two pasta dishes and the lentil soup is enough starches. As noted below, please let me know your thoughts no later that March 26. Please review the entire plan, schedule and menu. Note that after the title of each dish I show multiplier for the dish. For example we will increase the quality of the Chicken Paprika Stew with Tomato 7 times. I planned for about 100 people.
Thanks
The PLAN:
Richard, Cathy and Julie:
I need to know no later that Wednesday, March 26:
- It is important that you review the Menu, Plan and Schedule. I really need your imput
- Email me any recommended changes to the this Menu, Plan or Schedule
Before I leave on his vacation: I will purchase cheap chickens ($.69 a lb) at QFC, shop at Trader Joes and order the spices from World Spice. I will freeze the chickens. I will also do all shopping except for Market Place, Costco and the Chinese market.
Note: I will be on vacation from March 30 until April 7 and will not be available.
The Schedule:
Thursday April 8:
Steve will shop at Market Place (a local Renton Market), Costco and the Chinese market.
Chefs Steve, Julie, Cathy and Richard will arrive at Church at 1:00pm
Steve will deliver the thawed chickens and groceries to the Church at 1:00am. He will also have some good sharp knives, including a boning knife. Richard will also bring some sharp knifes. Richard will show Steve and Cathy how to bone a chicken. Richard, Steve, Cathy and Julie will begin boning the chickens. The chicken will be cut into 1 inch pieces. The bones will be reserved for stock. Vegetables will need to be rough chopped. After the chicken is boned, we will make stock, using chicken bones, celery, carrots, parsley and spices. The goal on the Thursday is to get all the chickens boned and make stock. If there is extra time, we could begin cooking the pasta.
Friday April 9:
Chefs Steve, Richard, Cathy and Nancy arrive at Church at 9:00.
Julie will arrive at approx 12:30pm
Steve, Richard and Cathy, and Nancy will make the lentil soup and the paprika chicken. Vegetables will need to be prepared and the chicken cooked. The pasta will be cooked, cooled and refrigerated. We will add a little olive oil so it will not stick. The pasta can be warmed just before serving. Note we are making a vegetarian and non-vegetarian version of the lentil soup.
Saturday April 10:
Steve, Cathy, Richard, Julie arrive at the Church at 2:00pm.
The group will prepare on Saturday:
Salad of Tomatoes & Cucumbers on Shredded Cabbage and make the vinaigrette
Most of the dishes will be complete. All we have to do is heat them. Richard and Steve will work out the exact timing of when each dish is started. There are two dishes that will be made just before we begin serving: the green beans and the Mushroom dish. We will need to quickly warm the pasta in boiling water and combine with the Chicken Paprika and Mushroom dish.
We will need labels for the dishes once they are moved to the serving table. Perhaps Elizabeth can help with this.
Shopping:
Market Place:
7 lb lentils
8 parsnips
10 lb carrots
5 lb russet potatoes
6 kielbasa sausages
5 heads celery
3 heads cabbage
1 qt vinegar
6 Bunches Italian Parsley
50 onions
7 green peppers
1 red peppers (for vegetarian soup)
8 lb tomatoes (I would love to use “real” heirloom tomatoes, but they are pricy)
4 english cucumbers
Hot pepper flakes
QFC:
7 chickens. They approx 5.4 lb each. They will yield a little less that 20 lb of meat. More that enough for the chicken dish. Plus we will have bones to make stock.
Costco:
5 2 lb packages Hariots verts
18 lb pasta
7 lb un-salted butter (for cooking and the table)
10 pints sour cream
Trader Joes:
7 28oz canned whole tomatoes, no salt, These tomatoes are better that San Marzano tomatoes with not salt added. We will crush them before using.
2 bottles of white wine
4 boxes of vegetable broth (for the vegetarian version of the lentil soup and mushroom dish)
World Spice World Spice is the supplier for most major restaurants in Seattle. Their prices are much less that in conventional markets and the spices are super fresh.
5 oz Hungarian paprika
2 oz Dill weed
2 oz Sage
2 oz thyme
Chinese market
7 lb shiitake Mushrooms $4.99 a lb at Chinese market (1/2 the price of regular store). Fresh shiitake mushrooms are very different from the dried variety
Peeled garlic (a lot)
4 Shalots
Steve will Supply
Olive oil
Flour
Cloves
Black peppercorns
Dijon Mustard
hot pepper flakes
Richard will supply
Fresh bay (laurel) leaves (what a treat)
Non-Food Items and supplier
Microplane -Steve
knives -Steve and Richard
food processor -Steve
pepper grinder -Steve
large wok and tools for sauteing green beans -Steve
2 5 gal plastic buckets to store cooked pasta-Richard
10 gallon soup pot-Richard
large rectangular pan or hotel pans-Richard
RECIPES:
Chicken Paprika Stew with Tomato 7X
2 onions chopped
3 cloves garlic, minced
1 green pepper chopped
4 Tbsp. shortening, corn oil or lard
3 Tbsp. Hungarian paprika
2 tsp. sugar, do not omit
1/8 Tsp. black pepper or whole pepper corns
1 bay leaf
2 Tsp. salt
4-5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavor,
de-bone and cut into small 1 inch pieces. Reserve bones for stock
1 large can of crushed tomatoes
1 1/3 cup chicken broth
2/3 cup dry white wine
2 Tbs. flour
2 Tbs. butter
1/2 pt. sour cream
Italian Parsley, chopped
Brown chicken in oil, remove from pan
Brown onions, garlic and green pepper in shortening.
Add seasonings, brown 10 minutes. Do not let burn.
Add tomatoes, bay leaf, chicken broth and white wine, cover and let simmer slowly
for 20 minutes. Return chicken to pan. Cook until chicken is done. It will smell
wonderful!
To thicken gravy, mix into a paste 2 Tbs. soft butter with 2 Tbs. flour and stir into the
stew liquid.
Cook a few minutes until the liquid thickens.
Add cooked pasta
Garnish with Italian Parsley
Wild Mushrooms in Sour Cream and Paprika 7X
1 lb Fresh Shiitake Mushrooms, thinly sliced.
4 tbs butter
4 cloves garlic, minced
1/2 onion, finely chopped
1/2 tbs Hungarian Paprika
salt
pepper
1 cup vegetable broth
1 cup sour cream
parsley
Saute onions in butter until soft. Add garlic, and saute 1 minutes more. Add mushrooms, salt, pepper and paprika. Saute until they are golden and give up their liquid. Add sour cream and vegetable broth and stir until mixed. Add cooked pasta. Serve and garnish with parsley.
Green Beans (Haricots Verts) with Dill (Kapros zoldbabfozelek) 10X
16 oz of fresh green beans (Haricots Verts), cut into 2 inch pieces
2 Tbl. butter
2 Tbl. flour
1/2 cup of sliced onion
1/4 cup of good vinegar
2 tsp. sugar
1 tsp dried dill
Cook beans in salted water till tender, not soft.
Melt butter, add onions and saute till limp, add dried dill.
Then add flour making a roux.
Add 1 cup of water, sugar and vinegar and stir while the sauce gets thick.
Add drained beans, and mix, if too thick add a little more water.
Serves 4 to 6.
Salad of Tomatoes & Cucumbers on Shredded Cabbage
We need a recipe for this. Or at least a vinaigrette to serve with it.
I suggest a vinaigrette
Olive Oil
shalots
vinegar
Dijon Mustard
salt
pepper
dash of hot pepper flakes
Lentil Soup (Lencseleves) with meat 7X
1 lb. dried lentils, washed and drained
1/4 cup of lard, bacon drippings, or oil
2 medium onions, chopped
4 cloves garlic, minced
1 parsnip or parsley root, chopped
2 medium carrots, sliced
1 cup sliced celery
8 cups chicken broth
1 tsp. salt to taste
several whole black pepper corns
1 1/2 tsp dried thyme
1 1/2 tsp dried sage
2 whole cloves
2 bay leaves
1 large potato, peeled and grated
1 kielbasa sausage, cut into slices
2 Tbls. good vinegar
Parsley for garnish
In a large pot, heat fat and add carrots, root vegetable and onions.
Saute until onions are golden.
Add lentils, water, celery, and seasonings.
Grate the potato into the mixture and add sausage.
Simmer covered 1 hour until lentils and vegetables are tender.
Remove bay leaves.
Add vinegar just before serving and adjust salt.
Garnish with parsley
Serve with a crusty bread and salad.
Lentil Soup (Lencseleves) vegetarian1X
1 lb. dried lentils, washed and drained
1/4 cup of lard, bacon drippings, or oil
2 medium onions, chopped
4 cloves garlic, minced
1 parsnip or parsley root, chopped
2 medium carrots, sliced
1 cup sliced celery
1 red bell pepper, chopped
8 cups water
1 tsp. salt to taste
several whole black pepper corns
1 1/2 tsp dried thyme
1 1/2 tsp dried sage
2 whole cloves
2 bay leaves
1 large potato, peeled and grated
2 Tbls. good vinegar
Parsley for garnish
In a large pot, heat fat and add carrots, root vegetable and onions.
Saute until onions are golden.
Add lentils, water, celery, and seasonings.
Grate the potato into the mixture.
Simmer covered 1 hour until lentils and vegetables are tender.
Remove bay leaves.
Add vinegar just before serving and adjust salt.
Serve with a crusty bread and salad.
Cathy Perry’s Famous Brown Bread
Cathy will make enough for 120 people
Regular Coffee
We will use Church coffee
Hungarian Bakery Desserts
Cathy is checking into this
Wok on the Wild Side 