Chef Charles is at it again!
Memorial Day Wildlife Weekend Trip
Saturday:
Carrot Ginger Soup w/ Shrimp Salad (lunch) RECIPE BELOW
Grilled Swordfish w/ Pineapple Mango Salsa, Baby Squash & Celery Root Puree (dinner)
Sunday:
Eggs Bacon w/ Hash Browns & Wheat Toast (breakfast)
Boeuf Bourguignon over Egg Noodles w/ Fresh Bread (lunch)
Chicken w/ Mole Sauce, Sauteed Peppers & Power Rice & Salad w/ Avocado Vinaigrette (dinner)
Monday:
Pancakes w/ Berry Compote & Bacon (breakfast)
Carrot-Ginger Soup
2 T vegetable oil
1 onion, chopped
1 celery stalk, chopped
2 small red potatoes
11⁄2 lb. carrots
1 T fresh ginger
1 tsp garlic
pinch nutmeg
pinch allspice
pinch cayenne
3 pieces star anise
1⁄2 cup white wine
4 cups chicken stock
1/4 cup whipping cream
salt and pepper (to taste)
Peel and chop potatoes and carrots. Peel and mince ginger and garlic. Saute onions, celery and carrots in vegetable oil until onions turn trans- parent. Add garlic and ginger and cook until vegetables begin to stick to pan. Deglaze with white wine. Add nutmeg, allspice, cayenne, chicken stock, potatoes and star anise. Simmer for 1 hour. Discard anise, then puree. Strain, add cream, and season with salt and
pepper to taste. —Chef Charles
