From The Kitchen: December Menu
Our new December menu is out and the "Chef of the Month" is Elizabeth Perreault, co-owner of The Little Fig Baking Company. The menu features a wonderful selection of hearty and festive dishes for the holiday season. The "Chef of the Month" recipe is a delicious Thai Red Curry, available with pork or tofu.
The Tangy Pot Roast, the Dijon Chicken and the Dijon Sweet Potatoes are yummy crock pot dishes and the Chicken with Blueberry Ginger Chutney, the Tumeric Chicken With Beets and the Blue Cheese and Fig Stuffed Pork Tenderloin with Spinach and Wild Rice are ready to go in the oven.
There are also some great new vegetarian dishes on the menu, like the Green Curry and Coconut Mung Beans and the Gnocchi With Toasted Walnut & Arugula Pesto. Yumm! Place your order by Tuesday to get your meals on Thursday.
In The Spotlight: There With Care Holiday Party & Fundraiser
Join us for our Holiday Party and Open House and help raise money for a GREAT cause. Bring your friends and neighbors and enjoy free food and drinks (a big thank you to Organic Vintners, Izze, Upslope Brewing Company, and Pasta Bozza) THIS THURSDAY, DECEMBER 4th 5-8 PM at our kitchen at 2690 28th Street in Boulder. Wonderful prizes (including Seth Ellis Chocolate, Full Cycle Bike Shop gift certificates, Justin's Peanut Butter, Chef's knives and more from Tundra, cookie dough from Ice Box Bakery, and gift certificates from Becoming Mothers, The Little Fig Baking Company, and more) will be given away every 15 minutes, and we will have an “angel tree” to pick a family to buy a meal for. Also 20% of all sales at the event will go to There With Care to support families facing critical illness.
Extra Tasty Tip: Use A Meat Thermometer It's easier than you think to get moist, perfectly cooked meat regardless of whether it's grilled, pan fried, broiled, baked or roasted. The secret is to use a meat thermometer to take the guesswork out of cooking beef, pork, and poultry. Cook the meat until it (almost) reaches the USDA recommended internal temperature (or your own preferred level of doneness/temperature). Remove it from the heat, tent it with aluminum foil and let it rest for about 7-12 minutes - it will continue to cook (temperatures will actually rise 5-20 degrees) and to develop flavor (because the juices will redistribute). After it's "time out" under the aluminum foil tent, your meat will be moist, perfectly cooked and ready to eat. The USDA recommends the following internal temperatures: - Steaks & Roasts - 145 °F (we prefer 135 °F)
- Pork - 160 °F (we prefer 155 °F)
- Ground Beef - 160 °F
- Chicken - 165 °F
Our favorite meat thermometer is a Comark Digital Pocket Thermometer available through Tundra for about $20, but for convenience and home use we also like the super easy to use Acu-Rite thermometer available at Target for about $30 - it's hard to beat the convenience of a thermometer that stays in the meat while it's cooking and alerts you when the pre-determined internal temperature has been reached. |
