Posted February 7th, 2012 by JULSF
To deny that you enjoy a good meatloaf is just wrong. It certainly isn’t the bone dry please pass the ketchup special so many of us had growing up, but chances are at some point in your life you have tasted what the dinner gods had intended for this weeknight favorite. So what makes a great meatloaf? It must have a happy balance of tenderness, juiciness and flavor, that make you want to eat until the button on your jeans pops off.
In from stage left comes Executive Chef Erin Morrison’s homage to his mother’s kitchen, whose own recipe is apparently divine, the meatloaf bite. Not only does this umami packed passed hors d’oeuvre satisfy your carnivorous cravings, but it comes complete with smashed potatoes and a dollop of sour cream! If this miniature classic doesn’t have you asking for seconds and remind you to take your elbows off the table, I’ll eat my lima beans and okra for a week. Served gourmet style on an Asian spoon with garnish and silver tray this addition to our passed hors d’oeuvre menu is sure to be a crowd pleaser.
Posted February 2nd, 2012 by JULSF
January’s heat wave has not kept us from enjoying winter soups this week. On the contrary, we whipped up a delicious batch of ham bean soup like your mom used to make. It will warm you up and keep you full. Try making this easy, tasty recipe for dinner this week. You won’t be disappointed.
Classic Ham and Bean Soup
1 Ham hock
2 lbs. Ham, diced
1 lb. Lentils
2 lg. Cans chicken broth, separated (1- 1 ½ can portion and 1- ½ can portion)
2 Bay leaves
1 T. Canola oil
4 Stalks celery, diced
4 Small carrots, diced
1 Small onion, diced
1 Mini can tomato paste
¼ c. red wine
1 Medium can black eyed peas, rinsed
1 Medium can pinto beans, rinsed
1 Medium can black beans, rinsed
1 Medium can kidney beans, rinsed
Salt and pepper to taste
1. In a large stock pot, on medium heat, bring lentils, ham hock, diced ham, 1 ½ cans of broth and bay leaves to a boil. Reduce heat to low and simmer for 45 minutes stirring every 5 minutes. Some lentils should break down for the proper consistency.
2. While the lentils are simmering, heat oil in large deep skillet over medium heat. Sauté carrots, celery and onion for 3-5 minutes. Add tomato paste, gently incorporating the mirepoix (carrots, celery and onion.) Cook for an additional 2-4 minutes or until the paste begins to stick to the bottom of the skillet. Deglaze the pan with wine, scraping up all the caramelized tomato paste, and reduce by ½. Add ½ can portion of broth and simmer for 3 minutes stirring to incorporate thoroughly.
3. After lentils have cooked, add the mirepoix and tomato mixture to the lentil pot as well as all the beans. Stir to mix everything well. Simmer on low an additional 20 minutes stirring often to prevent any scorching.
4. Remove ham hock and both bay leaves. Serve hot with optional grated parmesan on top or with a grilled or toasted crostini. Enjoy!
Posted January 26th, 2012 by JULSF
With our 2012 Foundry Wedding Packages hot off the press, I thought it would be a great time to showcase some of the terrific new dishes Executive Chef Erin Morrison will be serving this year. Braised duck leg ravioli with sweet onion sage puree is a fun new item on our passed hors d’oeuvre menu. Some of the other passed hors d’oeuvres include linguine & clams on a petite Asian spoon, coconut lobster soup shooter and fried chicken and waffles with sausage gravy. New entrees include grilled tandoori chicken legs served over sweet mango cous cous, cilantro oil and Indian butter as well as procini and rosemary grilled rib eye steak with shiitake mushroom ragout, and potato hash. These are only a few of the more than 30 new items on our menu. Erin’s spin on the traditional and constant forge to new heights have made our menus more exciting than ever before. New items are also available for your next special occasion.
Posted January 17th, 2012 by JULSF
So many of us make the same New Years resolution: go on a diet, lose weight, be healthier. Then you go to a social gathering and all your hard work goes out the window. There are a few schools of thought on dieting saying you should have a cheat day where you can eat whatever you want. Others say stay strong and enjoy a low calorie treat everyday. But when faced with a buffet full of delicious options what is a guest to do? Choose the right items and one or two treats. Exercise an extra 20 minutes earlier in the day to “pre work off” the extra calories. Go with items that are sauteed or baked instead of fried. Vegetarian items are often a lower fat option. Allow yourself a smaller piece or miniature dessert from the sweets display. Drink a full glass of water before leaving the house and before eating anything. With these tips you can rest assured that your hard work will not be undone by one night of fun. Good luck in the weeks to come and congratulations on how far you have already come.
Posted in Hot from the Kitchen
Tags: catering, Chester County, desserts, j. scott catering, Main LIne Caterer, Main Line Catering, party, philadelphia caterer, special event, tips, vegetables
Since founding J. Scott Catering in 1995, Scott has worked hard to establish a reputation for exceptional food and superior customer service. His efforts have not gone unnoticed. J. Scott Catering has been recognized locally and nationally for culinary talent and fine attention to detail, including being named for six consecutive years as "Best Caterer" by Main Line Today.
