Skillet Pot Pie with Butternut & Kale

Skillet Pot Pie with Butternut & Kale

by Meriwether Godsey » All Stories

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Serves 8

¼c olive oil

1c frozen white pearl onions. thawed

2t minced fresh garlic

1T chopped fresh sage

1small  bunch kale, ribs & stems removed, leaves chopped

¼c all-purpose flour

3c low-sodium chicken broth

2c butternut squash, peeled, cut ½” lieces

2c rotisserie chicken, meat torn bit-size pieces

s&p

1 sheet puff pastry, thawed

1 egg

1. Preheat oven to 425°F

2. Heat oil in cast iron skillet over medium heat. Add onion; sauté 4 mins

3. Reduce heat to med-low, add garlic & sage, stir 2 mins

4. Add kale, cook & stir until wilted, 4 mins

5. Whisk in flour, cook 4 mins

6. Whisk in broth, ½c at a time; add squash & bring to boil

7. Reduce heat, simmer squash 8-10 mins, until soft

8. Add chicken, s&p. Simmer to heat chicken. Taste/adjust seasoning

9. Unfold puff pastry, smooth creases, place over skillet

10. Whisk egg & 1t water, brush on pastry, cut 4 slits to vent

11. Bake 15 – 20 mins, until pastry begins to brown

12. Reduce heat to 375°F, bake 15 – 20 mins more, until brown

Puff pastry brands: Dufour or Pepperidge Farm

Smoked Trout & Crispy Apple Salad

by Meriwether Godsey » All Stories

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Serves 8

1 granny smith apple, very thinly sliced

2t sugar

2qts baby greens

¾ apple cider or lemon vinaigrette

½lb skinless smoked trout, flaked, pin bones removed

4oz smoked gouda, julienne

¼c red onion, thinly sliced

¼c toasted pecans

1. Preheat oven to 300°F

2. Core & thinly slice apple

3. Lay on well sprayed baking

sheet, sprinkle lightly with sugar

4. Bake until apples brown &

crispy, 30+ mins

5. Cool, remove with spatula

6. Toss greens in vinaigrette,

top with trout, gouda, onions,

pecans & crispy apples

Notes: Mandoline is best for slicing apple super thin, but sharp knife works. Recipe for Apple Cider Vinaigrette in September. Delicious sub for trout is rotiserrie zhicken

 

A look at our a-maize-ing cafeteria staff

by Meriwether Godsey » All Stories

guilfordian-ee-11-17-2015

Article from The Guilfordian

This article is part of a series highlighting the often overlooked amount of work that goes into keeping our campus fed.

Founders Dining Hall. The Cafeteria. The Caf. Open for breakfast, lunch and dinner, this place is a staple of the Guilford experience.

At some point or another, we have all enjoyed a meal there, shared a smile with the staff or ate way too much ice-cream from the ice-cream bar — guilty.

How many of us, however, have actually thought about the work that goes into it all?

“There are a lot of things that I think the community doesn’t see,” said Long Nghiem, district manager of Meriwether Godsey, the company that caters Guilford’s dining halls.

“All the hard work that (the dining staff) does is fantastic. They’re committed, and it really is a true partnership with the students. They love the community and they’re here to serve it.”

From planning menus and purchasing ingredients to preparing and serving three meals a day, a lot of work goes into running the dining halls here on campus.

“When you have to produce, for example, mashed potatoes for 1,000 people, that’s a big deal,” said Nghiem. “Think about when you’re at Thanksgiving and you have a family of about 20 people over, multiply that by 50 — for breakfast, lunch and dinner.”

Planning for each semester begins immediately following graduation, which allows dining services to operate more smoothly throughout the year.

“The operation is smooth and it is efficient, and becomes effective because there is a lot of planning and a lot of organization that goes into it,” said Snehal Deshmukh, director of dining services. “It simply becomes a matter of executing an operation”

The cafeteria’s menus prioritize balance and variety, things that, as a company, Meriwether Godsey strives to provide.

“The misconception we often hear is that we don’t want to (serve something), or that we can’t do it or don’t know how to, but that’s not the case,” said Nghiem. “We’re constantly trying to bring balance and to please the entire community. It’s our due diligence to prepare healthy made-from-scratch food.”

On top of all of this, dining services has also dedicated itself to promoting sustainability here on campus. Deshmukh’s team has even collaborated with the on-campus farm as a supplier for fresh produce.

“This partnership serves as an example of how local food can be incorporated into institutional kitchen settings,” said Nicholas Mangili, farmer and employee of the Sustainability Department. “If a farmer can meet the demand, institutions serve as great markets for local food expansion.

“For myself and the students that work and volunteer on the farm, it’s great to walk in for lunch and see the hard work of the farm and the cafeteria come together for a great meal.”

Dining services and its staff are clearly dedicated to the students here at our school.

“Food service is a very passionate job,” said Desmukh. “You have to have great passion for it. It is, however, a very gratifying (experience). Students on campus really come to know us and we really come to know the students. We become a family.”

As a community, we should try to be more mindful of the work they all do for us every day. They are, after all, a part of the family.

 

Cast Iron Skillet Pizza

by Meriwether Godsey » All Stories

Large_Slider_November15

Serves 16

1 whole wheat pizza dough ball

6 slices thick cut bacon, chopped

1 shallot, sliced

2 cloves garlic, minced

1/2 lb brussels stemmed, thinly sliced

1/4t s&p

8 oz mixed provolone & fontina,

2 T grated finely grated parmesan

1. Preheat broiler

2. Cook bacon until crispy, drain on paper towel, reserve 2T bacon fat

3. Sauté shallots, garlic & brussels in bacon fat, s&p, 6-8 mins.

4. On stove top, heat 10-12″ cast iron skillet, high heat, 10 mins

5. On floured pizza peel, roll-out dough to skillet diameter

6. Slide dough into very hot cast iron skillet

7. Cook dough 2-3 mins, until browned, turn over

8. Top dough with brussels, bacon, cheeses

9. Slide into broiler. Cook 1 min, rotate 180 ̊, cook 1 min more

Note: cast iron skillet handle gets VERY HOT! Touch only with thick pot holder!

 

Apple, Cheddar & Virginia Ham Flatbread

by Meriwether Godsey » All Stories

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Serves 2-4

10″ – 12″ round flatbread

dijon mustard

apple butter

grated aged white cheddar

country ham, thinly sliced, julienne

large apple, cored, very thinly sliced (peel on)

baby arugula

olive oil

sea salt & pepper

Pre-heat oven to 450°F

Mix dijon & apple butter, spread on flatbread

Top with cheddar, country ham & thinly sliced apples

Bake 7-10 mins, until cheese is melted & golden

Toss arugula with olive oil & s&p; mound on top of pizza

Note: can sub prosciutto or pancetta and smoked gouda

 

Fig & Goat Cheese Salad / Flatbread

by Meriwether Godsey » All Stories

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Serves 8

​¼ c apple cider vinegar

2 t dijon mustard

1 T honey

1 t sea salt

½ t freshly ground black pepper

1 c extra virgin olive oil 

2 qt mixed greens (with arugula),roughly chopped

1 c fresh or dried figs, quartered

¾ c goat cheese

¾ c​ candied pecans 

Dressing

1. Mix vinegar, dijon, honey, s&p; whisk in olive oil

2. Toss greens with ½ of vinaigrette, add more as desired

3. Top with figs, goat cheese & candied pecans

Note: For flatbread: spread with goat cheese, top with figs & chopped arugula, bake. Top with more arugula.

Summer Veggie Flatbread

by sscott

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Serves 2-4

tomato, sliced or chopped

zucchini, squash &/or eggplant,

thinly sliced

vidalia onion, thinly sliced

s&p

olive oil cooking spray

naan bread

basil pesto

goat or mozzarella cheese

1. Preheat grill or broiler

2. Slice tomato & eggplant, lightly salt & drain on rack (15 mins), pat dry

3. Spray squash, eggplant & onions with cooking spray; season s&p

4. Grill or broil squashes & eggplant (2-4 mins), set aside

5. Spray both sides naan bread with cooking spray. Broil or grill 1-2 mins per side

6. Spread naan with pesto, top with grilled vegetables, tomatoes & cheese

7. Grill or broil 2-4 mins, until cheese melts

Note: sub Udi’s Gluten Free Pizza Crust

Mexican Chopped Salad

by sscott

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Serves 6-8

Dressing

½c  fresh lime juice

3 T  honey

1 t  cumin

2  cloves garlic

1 t  sea salt & black pepper

½ c olive oil

Salad

1 head romaine, chopped ½” pieces

½ ea red & orange pepper, ¼“ dice

½ med red onion, diced in ¼” pieces

½ med jicama, peeled & ¼” dice

1med zucchini, ¼” dice

4 med tomatoes, seeded & ¼” dice

3 c corn kernels, fresh, grilled (or frozen)

1 can black beans, drained & rinsed

½ c cilantro, finely chopped

tortilla strips, crispy

Dressing

1. mix lime juice, honey, cumin, garlic, s&p, whisk in oil

Assembly

1. combine all vegetables, toss with dressing, top with tortilla chips

Grilled Peach, Brie, Basil Flatbread

by Meriwether Godsey » All Stories

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Serves 4

1          prepared pizza crust or oval flatbread

2 T       olive oil

2-3      peaches, peel on, sliced ⅓”

¼-½ Ib brie cheese, rind removed, sliced

¼ c      basil leaves, torn

s&p

cooking spray

1. Pre-heat grill to medium

2. Drizzle peach slices with 2T olive oil, toss to coat

3. Grill peaches, 2 mins per side, remove

4. Coat both sides of crust with cooking spray

5. Grill each side, 1-2 mins

6. Top crust with peaches & brie

7. Put pizza on grill rack or pizza stone, cook 3-5 more mins

8. Remove to cutting board, sprinkle with basil, slice

Note: can do final cooking of whole pizza in a 400 ̊ oven.

Cucumber, Blueberry, Arugula Salad

by Denise Simmons, Corporate Executive Chef

Serves 6

¼ t sea salt

¼ t lemon zest

½ t lemon juice

2 T white balsamic vinegar

¼ c olive oil

1  english cucumber, peeled, cut lengthwise, seeded, sliced

1 c blueberries, rinsed

3 c arugula, coarsely chopped

½ c fresh mint, chopped

½ c feta cheese crumbles

Dressing

1. Mix salt, lemon zest, juice & vinegar; whisk in olive oil

2. Toss cucumber & blueberries together

3. Add arugula, mint, feta & dressing; toss gently