search
Loading
|  home | feedback | help          
StarChefs
home
Sample Menu
obesity part I


Sample Menu

Breakfast
  • Steel Cut Oats
  • Scrambled Eggs
  • Cream of Wheat
  • Cheese Grits
  • Buttermilk Pancakes


  • Soups
  • Gazpacho
  • Vegetable Soup
  • Carrot and Ginger Soup
  • Tomato Mint Soup
  • Tom Kai Gai


  • Salads
  • Pear, Walnut, and Celery
  • Baby spinach with Scallops
  • Tomatoes and Mozzarella
  • Lentils with Spinach
  • Peppered Peaches


  • Grill/Griddle
  • Beef Fajitas
  • Yogurt Marinated Chicken
  • Asian grilled fish
  • Griddled Sand
  • Pork ribs w/ slaw


  • Sauté
  • Korean Noodles with Tofu
  • Pasta with Vegetables
  • Pasta with Chicken
  • Risotto with Squash
  • Vegetarian Lasagna


  • Sides
  • Kimchi
  • Bhutanese Red Rice
  • PotatoesGlazed Carrots
  • Ratatouille
  • Bulgur Pilaf
  • Bok Choy
  • Pecan Rice
  • Roasted Potatoes
  • String beans


  • Desserts
  • Brownies
  • Marinated Stone Fruit
  • Chocolate Chip Cookies
  • Vanilla Cake
  • Stone Fruit Crisp



  •  

     

     



    Obesity II - A Model that Works


    Ratatouille with Winter Vegetables
    Chef Ann Cooper formerly of the Ross School – East Hampton, NY
    Adapted by StarChefs

    Yield: 3.13 Gallons/200 Servings

    Ingredients:
    • 4 pounds turnips, medium diced
    • 4 pounds beets, peeled, medium diced
    • 4 pounds rutabaga, peeled, medium diced
    • 3 pounds olive oil
    • 3 pounds Spanish onion, peeled, medium diced
    • 5 ounces garlic, sliced
    • 5 ounces fresh basil, chiffonade
    • 4 pounds tomatoes, coarsely chopped
    • 3 ounces sea salt
    • 0.1 ounce freshly ground black pepper
    • 2 ounces fresh oregano, coarsely chopped
    • 2 ounces fresh thyme, coarsely chopped
    • 2 ounces fresh basil, chiffonade

    Method:
    Roast turnips, beets and rutabaga separately until tender. Heat olive oil in a rondeaux and sauté the onions. Add garlic when onions begin to soften. Do not brown. Add tomatoes, thyme, oregano, basicl, salt and pepper. Cook until liquid reduces and starts to thicken. Fold in roasted vegetables and finish with basil. Adjust seasoning to taste.

     

     

     











       Published: February 2005

     


     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy