THEREMEDY REPORT
NourishmentfortheBodyandSoul
WHAT'S INSIDE:
Intro:1
ChefCollins:2-4
ChefChris:5-6
ChefJonathan:7-8
ChefCherita:9-10
Traditions:11-12
Recipe:13-14
TheRemedyKitchen FamilyTimewiththeTeam
Theholidaysaretypicallyatimewhenwegettoslow down.Wetakeabreakfromourusualdaytoday schedulesandroutines,andwegettospendqualitytime withourfamily
EverypersonwhocomestoCSGandparticipatesinour programmingbecomesapartofourfamily.Itissuchan honortogettoserveandknoweachperson.
Ourinteractionshavechangedsomebecauseofthe extraprecautionsnecessarytokeepeveryonesafewhile youareatcamp.Becauseofthiswedon'tgettointeract withyouallasmuchaswe'dlike.
SowedecidedtousethisNovemberIssueoftheRemedy Reportasawayforyoutogettoknoweachmember ofourculinaryteamalittlebetter.Thisisourwayof spendingsomequalityfamilytimewithyouall. Hopeyouenjoy!!
What's Cooking
with ChefCollins
Question:
Astheseasons change,whatare someofyour favoritedishes tomake?
Answer:Ilovetheholidayseason!There’sachillin theair,andmagicintheheart.Threeofmyfavorite thingstocookduringthisseasonareahearty Brunswickstewwithpimentocheddarcornbread, braisedshortribs,andsomethingtosatisfymy sweettooth,chocolatebiscoffbreadpudding! Whateveryoucookthisholidayseason,themost importantthingisthatyouenjoyitwithothers. Lovedonesandevennewfriends!
BraisedShortRibs
ShortRibs
•8bone-in beefshortribs,3inches
•1ozdriedporcini mushrooms
•3CZ.Alexander
BrownRedWine
•1Cwhisky
•2Cdemi-glace
•1Cwater
•1Ttomatopaste
•¼Cbrownsugar
•4Toliveoil
•1poundbacon
•1lb.shallots,thinly sliced
•1garlicbulb,thinly sliced
•5ozfreshshiitake mushroom,sliced
•8ozportobello mushroom,sliced
•2Tdriedtarragon
•2bayleaf
•salt&pepper
BouquetGarni
•10sprigsfreshparley
•8sprigsfreshthyme
•2sprigsfreshrosemary
•2sprigsfreshoregano
BraisedShortRibs
Directions
Step1
Preheatovento325°.Insaucepan,combineporcinimushrooms, ZABRedWine,whisky,demi-glace,water,tomatopasteand brownsugar.Bringtosimmerthenremovefromheatandletsit.
Step2(preparingthebouquetgarni)
Taketheparsley,thyme,rosemaryandoreganoandeithertie themtogetherwithbutcherstwineortietheherbstogetherwith alongstemofparley.Setaside.
Step3
Seasonshortribswithsaltandpepper.AddoliveoiltoDutch ovenandheattomedium/high. Addtheshortribsandsearboth sides,about2minutes/side.RemoveshortribsfromDutchoven andsetaside.Addbaconandcookuntilcrispy,about5minutes. Turndownheattomediumandaddshallot,garlicandsautéuntil translucent,about4-5minutes.Addshiitakeandportobello mushroomsandtarragon.Continuestirringandsautéforanother 3minutes.Nowaddtheingredientsfromthesaucepan,bouquet garniandbayleavestotheDutchoven.Bringtoasimmer.Put thelidonandplaceintheoven.Cookfor2hours.
Step4
Removefromoven.Ifyou’dlikeyoucanskimoffanyexcessfat. Removethemeatandletrestfor10minutes.Removethe bouquetgarniandbayleaves.Ifnecessary,reducetheredwine mushroommixturetodesiredthickness.Seasonwithsaltand peppertotaste.Placemeatonplateandladletheredwine mushroomsauceoverthemeatforadeliciouspresentation.
Culinary Creations with Chef Chris
Among many other things, Chef Chris has found her lane as our team's Pastry Chef. She bakes the most delectable culinary creations.
Here are a few pictures of some of her recent desserts, followed by a recipe for you to try this Fall!
Pumpkin Crisp w/ Gelato
Chocolate Chip Cookies
Sweet Potato Pie
Strawberry Cupcakes
TIPS Ginger Persimmon Bread
For this recipe your persimmons should be the texture of an apple. You can adjust the ginger amount to your liking, the recipe, as is, has a strong ginger flavor. Before you pull your bread from the oven, make sure it has an internal temp of at least 200 F.
Ingredients
1 1/2 cups Fuyu persimmons, grated (about 1 pound persimmons)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 cups brown sugar
3/4 cup canola oil
2 large eggs
1 large egg yolk
1 tablespoons fresh ginger pulp, finely grated
1 tablespoon vanilla
3/4 teaspoon ground cloves
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 cups (290 grams) 1 to 1 GF flour
1/4 cup crystallized ginger, finely chopped
Directions
1. Place a rack in the center of the oven and preheat to 350°F. Spray an approximately 12-inch loaf pan with canola oil Set aside
2. Slice the leaf ends off of the persimmons (just a 1/2-inch or so), then use a vegetable peeler or paring knife to peel them.
3. Use either a hand held grater or a food processor with the grater attachment, to grate them. (You will need 1 1/2 cups.)
4. Now add 1 1/2 cups of the grated persimmon to a bowl and add the baking soda Mix to blend and set aside (The baking soda with thicken the liquid derived from grating the fruit.)
5. In a large mixing bowl, combine the brown sugar with the canola oil and mix to blend Then add the eggs and egg yolk and mix again Once it's smooth, stir in the fresh ginger, vanilla, cinnamon, cloves, ground ginger, and salt
6. Sift baking powder into flour. Fold in the flour and mix just until it's fully incorporated Then fold in the grated persimmon and crystallized ginger.
7. Pour the batter into the prepared loaf pan and bake in the 350°F preheated oven until it's golden brown, set, and beginning to crack on top, about 50 minutes.
8. Let it cool in the pan for at least 30 minutes before serving.
Jonathan's Jerky Guidelines
Jonathan is our Food Service Director, but he definitely knows his way around the kitchen. Here are a few guidelines he has for making some yummy jerky this Fall.
Jerky Recipes
Beef Instructions
2 lbs beef, thinly sliced (flank preferred, although lean round or strip is great)
Venison Instructions
2 lbs venison, thinly sliced (select cut free from silver skin; backstraps, tenderloins, and hindquarter are ideal)
-Slice as thin as possible, 1/8 – ¼ in
-Place sliced venison into gallon bags
Marinade
¼ c Worcestershire sauce
1 T low sodium soy sauce
2 T your favorite seasoning blend (Old Bay, Tony Chachere’s, Lawry’s)
1 T course black pepper (fresh ground preferred, more is better)
2 t brown sugar
-Slice as thin as possible, 1/8 – ¼ in. (Most butchers will take care of this step for you)
-Slice against the grain for softer jerky, with the grain for chewy (find your cut!)
-Place sliced beef into gallon bags
Marinade
½ c low sodium soy sauce
2 T Worcestershire sauce
1 T course black pepper (fresh ground preferred, more is better)
1 T your favorite seasoning blend (Old Bay, Tony Chachere’s, Lawry’s)
1 T brown sugar
1 t kosher salt
Cooking Instructions
son
- Mix marinade well, add to meat, combine, and seal the gallon bag (Refrigerate for 4 hr – overnight)
- Lay flat on dehydrator racks (or baking rack on sheet-pan if oven)
*IF Dehydrator: 145-155 degrees F for 7-8 hours
*IF Oven: 175 degrees F (or lowest setting) for 4 hours (flip jerky after 2 hours)
- Once complete, jerky can be stored in sealable container in refrigerator for 2-3 weeks
Cherita's Fall Charcuterie Board
Fall Charcuterie Board
Meats
•Proscuitto
•UncuredChorizo
•UncuredSopressata
Fruit&Veg
Cheeses
•DillHavarti
•GorgonzolaDolce
•SmokedGouda
•GreenAnjouPear
•HoneycrispApple
•Persimmon
•PickledGreenBeans
•PickledOkra
Crackers
•Crunchmaster
RosemaryandOliveOil
•PretzelCrisps
GlutenFree
Dips
•CranberryCreamCheese
•GoldenMustard
•LauriJo'sFigJam
•PumpkinHummus
Holiday Traditions
Growing up, during Thanksgiving dinner, we would go around the room and say what we’re thankful for.
On Christmas Eve, we were allowed to open one present of our choice! This year my wife and I are new parents, and we’re going to start our own family holiday traditions. I think it will look different from year to year, but our family wants to love and serve people wherever it’s needed.
- Chef Collins
When I lived in Athens, Georgia, every Christmas Eve, my dad would read the Christmas story out of the Bible. After, I would go with a good friend of mine to J&J Flea Market an we would buy lots of toiletries. Then we would drive around Athens to find people in need.
It's one of my favorite traditions because we just wanted to spread some good during the holidays.
- Chef Jonathan
Holiday Traditions
My Thanksgiving tradition started when my girls were in elementary school. We would get up early on Thanksgiving, run to the closest convenience store, and grab a newspaper with all the Black Friday ads. We would
enjoy Thanksgiving meal with the family then spend the next couple of hours going through the ads and making a plan to shop. Back then the stores were closed on Thanksgiving, stores didn’t open until early Friday morning,
We would go out around midnight and get in line with the hopes that we were there early enough to get the lead items There was something very exciting about the crowds, talking to strangers about various things and laughing and being silly with my family while we waited for hours in the cold for the stores to open When we would finish we would go to breakfast before heading home to go to bed. Things have changed a great deal over the years; stores now open on Thanksgiving and most of our shopping is done online, but we still get together, go to a few stores and definitely go to breakfast!
- Chef Chris
Growing up, I always stayed with my grandmother the night before Thanksgiving. She cooked most of the food for Thanksgiving dinner, so I learned the tricks of the trade from
her. My favorite part was staying up late to tend to the turkey throughout the night. After napping throughout the night and working on the turkey, we would get up in the morning and watch the Macy's Parade.
- Chef Cherita
RemedyKitchen RecipeoftheMonth
2 cups flour 1 teaspoon baking soda ¼ teaspoon salt 1 egg 1⅛ cup sugar ½ cup vegetable or canola oil 2 tablespoons buttermilk or milk ½ teaspoon vanilla 3 bananas mashed very well
1 egg large 2 tablespoons butter 3/4 cup milk whole 2 teaspoons vanilla extract 1 dash cinnamon unsalted, melted
dash nutmeg (optional) 2 tablespoons sugar
cup flour 1/4 teaspoon salt
BananaBreadFrenchToast
Preheatovento325degreesF.Sprayaloafpanwithcookingspray. Addflour,bakingsodaandsalttoasmallbowlandsetaside. Mixegg,sugarandoilandstiruntilwellcombined. Addthedryingredientstothewetandstirwell.Themixturewillbethick anddry.
Nextaddmilk,vanillaandbananasandstiruntilincorporated. Pourintoaloafpanandbakefor50-75minutes,checkingregularlyuntila knifecomesoutclean.
FrenchToastBatter
1. 2. whiskingtocombine.
1.
Beattheegginabakingdishorpieplate. Whiskinthemeltedbutter,thenslowlyaddthemilkandvanilla,
Addthesugar,salt,spicesandflourwhilecontinuingtowhiskuntiltotally smooth.
BananaBreadFrenchToast
1. 2. 3. 4. 5.
Oncebananabreadhascompletelycooled,slice. Soakeachsideofthebreadinthebatterforabout15seconds. Heataskilletorgriddleovermediumheatandspreadbutteralloverthe bottom.
Cookthebreadforabout1minute,oruntilgoldenandflipthebread, cookingontheothersideforequaltimeoruntilgolden. ENJOY!!!