Wednesday, January 29, 2014

Squash Soup Made for Gorgia Brown Elementary School

Squash Soup


2 cups peeled, seeded, chopped squash
1 medium onion peeled and chopped
1 medium carrot peeled and chopped
2 cloves of garlic
3 cups of water (pipe stock)
Kosher salt to taste
1 tsp butter or olive oil


Start by heating a medium size pan on high/medium heat. Add oil or butter, add onion, carrot and garlic. Sautee for 5-10 minutes until tender and translucent. You really don't want color on the vegis as it will affect the color of the soup.
After carrots and onion have cooled, add squash and water. 
Cook for 10 minutes on medium heat. Add puree with blender or food processor. 
Add salt to taste. 

Other garnish: 
Apples, brown butter, sage, thyme, popcorn, crackers, cinnamon. 

Watch this video for more tips!

Georgia Brown Healthy Lunch Program Prep

Big thank you to all that helped us out. The Cliffs Resort, Summerwood Inn, The Berry Man, North County Farmers Market, Vivant, Doc Burnsteins, Windrose Farms, Cal Fresh, Cal Poly Football Team, Gerorgia Brown PTA and all the volunteers! 
The kids LOVED the Fresh and Healthy Meal. 

Preparing the orange and carrot sorbet 

Doc Burnstein helps prepare sorbet

8 gallons of sorbet 

Doc Burnstein explains the mysteries of ice cream

The finished product- Mash potatoes, braised chicken, broccoli/cauliflower, orange carrot sorbet. 

The kids loved the lunch!

Cooking with the kids

Click here to see the video:

Friday, January 24, 2014

Hey Mr. Mixologist

Even though I have had some $30 and $40 cocktails, I love that these mixologist can poke fun at themselves!
Enjoy this!